LV11482B - Preparation method of sparkling wine - Google Patents

Abstract

The method plans the preparation of two fermentative mixtures: one is a mixture of dry Muscat wine material coupage and reservoir liquor, but the other one is a mixture of champagne wine material coupage and reservoir liquor. Further separate champagnisation of both mixtures takes place, preparation of the coupage of two sparkling wines. The method considers the preparation of the expedition liquor by dissolving sugar in dry Muscat wine material, proportioning and pouring the expedition liquor where the coupage of the two wines is made at a ration of 1:1 to 3:2.

Description

METHOD FOR THE PRODUCTION OF SPARKLING WINE

The method proposed concerns the wine industry, in particular the production of sparkling wines.

A method of sparkling wine production is known, which involves the preparation of two blends: one of dry musk wine coupage and reservoir liqueur, the other of champagne wine compartment and reservoir liqueur, separate blending of both blends, preparation of two champagne wines, expeditions, dispensing and dispensing of expedition liqueur (LR Application N P-93-109, 1993, Feb. 9).

The finished sparkling wine obtained by a known method has a characteristic combination of a light and aged bouquet. However, in the production of white sparkling wine with a single fermentation blend of dry nutmeg, the finished product has a subdued musk-like tone on the background of the prevailing notes of champagne.

The technical objective of the present invention is to improve the organoleptic properties of the finished product by creating a harmonious combination of nutmeg and champagne wines.

To accomplish the technical task, a sparkling wine-making process involving the preparation of two fermentation blends, one of dry musk wine blend and a tank liqueur, and the other of a champagne wine blend and a tank liqueur, separate blending of two blends, for wines, expedition liqueur preparation, expedition liqueur dosing and

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spilling, expedition liqueurs are made by dissolving sugar in dry nutmeg, coupage is made from two champagne wines in a ratio of 1: 1 to 3: 2.

One fermentation of the fermentation mixture is carried out in a continuous stream and the other fermentation of the fermentation mixture is carried out in a periodic tank. This makes it possible to obtain a finished product with a harmonious blend of light and aged wine.

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According to the known method, expedition liqueurs are made by dissolving sugar in aged champagne wines. Unlike the known technique, the proposed technique involves the preparation of an expedition liqueur by dissolving the sugar in dry nutmeg, followed by the addition of cognac alcohol and citric acid to give the liqueur the necessary strength and acidity.

A coupage of two champagne wines, one made from the dry muscatel wine blend and the other from the champagne wine blend, in a ratio of 1: 1 to 3: 2, dosed with expedition liqueur from dry nutmeg, gives the finished product a saturated, bright muscat a wine background that blends harmoniously with champagne tones.

The comparative analysis with the prototype leads to the conclusion that the proposed sparkling wine production method differs from the known and meets the novelty criterion. Analysis of the known techniques shows that the proposed technique solves the task of obtaining a finished product with a harmonious bouquet of nutmeg and champagne and meets the criterion of an inventive step.

The technique is implemented as follows.

The first fermentation mixture is made from dry musk. After cooling, the digestive flow is mixed with one of the leavening streams at a rate of 2-3 million yeast cells / ml. Performs de-oxygenation. The acidified coupage is then heated to 55-60 ° C while the reservoir liqueur is added in an amount that provides a sugar concentration of 22 g / l of the fermentation mixture. The fermentation mixture is then cooled to 5-10 'C and poured into a continuous-action acratophore for Champagne. At the same time, the starter is counted in acratophore at a rate of 8 million yeast cells / ml. The resulting champagne is filled into a reservoir.

The second fermentation mixture is made from champagne wines, tank liqueur and yeast. The starter is added at a cost of 2-5 million. yeast cells / ml mixture. The tank liqueurs are added by calculation to the sugar content

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the mixture would be 22 g / l. The second fermentation mixture is then champagne with the tank periodically at a temperature of not more than 15 ° C for 25 days. The daily pressure increase during champagne must not exceed 30 kPa, starting from 80 kPa. At least 18 g / l of sugar must be selected during the champagne process and a pressure of at least 400 kPa at 10 ° C must be achieved on the acratophore. The champagne is then cooled to -3-4 ° C, aged for at least 48 hours at this temperature, filtered and filled into a container.

Champagne for each fermentation mixture can be made by one of the known techniques: continuous flow or periodic reservoir. The champagne process and the pre-treatment of the fermentation mixture are carried out according to the specific factory conditions.

Expedition liqueurs are made by dissolving sugar in Muskat-type wine. Then add cognac alcohol and citric acid, with the calculation, to give a liqueur with the following characteristics: ethyl alcohol content 10.5 to 11.5% vol, sugar content 80 g / 100 ml, titratable acid concentration 6.0-8.0 g / dm * The liqueurs are then filtered and aged for 1 year under conditions where oxidation cannot occur.

For sparkling wine, the coupage shall be made from two champagne wines obtained from a mixture of the first and the second fermentation in a ratio of 1: 1 to 3: 2. Champagne wines are aged in the cold at -4 'C for at least 24 hours. After aging in the cold, sparkling wine is dosed with expedition liqueur to the required sugar mass concentration, aged for at least 6 hours and poured into bottles.

Example 1:

Natalia makes the sparkling wine of Muscat as follows.

The first fermentation blend is made from the dry musk wine blend. After cold aging, the coupage stream is mixed with one of the inoculum streams at a rate of 3 million yeast cells / ml, deoxygenated and then heated to 55 ° C, while adding a reservoir liqueur in an amount sufficient to maintain a sugar concentration of 22 g / l of fermentation mixture. The fermentation mixture is cooled to 10 ° C and champagne in a continuous-action acratophore, with the addition of the starter at 8 million yeast cells / ml. The champagne is then poured into the tank. From the champagne wines, the reservoir liqueur and see the finished second fermentation mixture. The starter is added at a cost of 5 million. yeast cells / ml mixture. The tank liqueur is added at a sugar content of 22 g / l of the mixture.

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The second fermentation mixture is then bubbled through a periodic reservoir at 15 ° C for 25 days. The daily increase in pressure shall not exceed 30 kPa from 80 kPa. At least 18 g / l of sugar must be selected in the champagne process and a pressure of about 400 kPa at 10 ° C must be achieved in the acratophore. Šampanizēto wine is then cooled to -4 ^e C, withstands 48 hours, filter and pour into the reservoir.

The expedition liqueur is prepared by dissolving sugar in wine Muskat at 10.5-11% strength, then adding cognac alcohol and citric acid with calculation to produce a liqueur with the following proportions: ethyl alcohol volume 10.5-11.5%, sugar concentration 80 g / 100 ml, with a mass concentration of titratable acids of 6.8 to 8.0 g / dm *. The liqueurs are then filtered and aged for 1 year under conditions where oxidation cannot occur.

Sparkling wine is made from two champagne wines obtained from the first and second fermentation mixture in a ratio of 1: 1. The champagne wine coupage is aged at -4 ° C for 24 hours, dosed with expedition liqueur to the required sugar mass concentration, lasted for 6 hours and poured into bottles.

Example 2

Muscat sparkling wine is made by Natalia in a similar manner to that described in Example 1, except that the coupage is made from champagne wines obtained from a mixture of the first and second fermentation in a ratio of 3: 2.

Muscat sparkling wine Natalia, prepared according to the method proposed, meets the following organoleptic characteristics: clarity - clear, free from sediment and impurities;

color - light straw, with a greenish-golden hue;

bouquet - gentle, harmonious with nutmeg;

taste - light, in harmony with the bouquet.

Physico-chemical characteristics:

Volume fraction of ethyl alcohol,% 10.0-12.5 Sugar mass concentration in g / 100 ml: half dry 4.0 - 4.5 semi-sweet 6.0 - 6.5 sweet 8.0 - 8.5 Mass concentration of titratable acids, g / dm expressed as tartaric acid * 5.0 - 8.0

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The expedition liqueur obtained by dissolving the sugar in the dry nutmeg grape, to make sparkling wine according to the proposed method, produces a sparkling wine with a bright, saturated nutmeg background. Coupage of two champagne wines in a ratio of 1: 1 to 3: 2 provides a harmonious blend of nutmeg and champagne. Sparkling wine Natalia tasting ball 9.6.

Claims (1)

A method of sparkling wine production, which involves the preparation of two fermentation blends: one from dry muscatel wine and a tank liqueur and the other from a champagne wine blend and a tank liqueur, separate blending of both blends, preparation of two champagne wines, expedition liqueurs Expedition liqueur dosing and pouring, characterized in that the expedition liqueur is prepared by dissolving sugar in dry nutmeg, with a ratio of 1: 1 to 3: 2 of two champagne wines.