MD1770Z - Process for producing red wine - Google Patents
Process for producing red wine Download PDFInfo
- Publication number
- MD1770Z MD1770Z MDS20230092A MDS20230092A MD1770Z MD 1770 Z MD1770 Z MD 1770Z MD S20230092 A MDS20230092 A MD S20230092A MD S20230092 A MDS20230092 A MD S20230092A MD 1770 Z MD1770 Z MD 1770Z
- Authority
- MD
- Moldova
- Prior art keywords
- hours
- parts
- treated
- wine
- maceration
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 23
- 235000020095 red wine Nutrition 0.000 title claims abstract description 14
- KPAMAAOTLJSEAR-UHFFFAOYSA-N [N].O=C=O Chemical compound [N].O=C=O KPAMAAOTLJSEAR-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 235000014101 wine Nutrition 0.000 claims abstract description 11
- 241000219094 Vitaceae Species 0.000 claims abstract description 8
- 235000021021 grapes Nutrition 0.000 claims abstract description 8
- 238000003825 pressing Methods 0.000 claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 claims abstract description 6
- 108090000790 Enzymes Proteins 0.000 claims abstract description 6
- 239000013049 sediment Substances 0.000 claims abstract description 6
- 238000002604 ultrasonography Methods 0.000 claims abstract description 6
- 238000002803 maceration Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 8
- 239000002023 wood Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 abstract description 5
- 230000032683 aging Effects 0.000 abstract 1
- 230000019635 sulfation Effects 0.000 abstract 1
- 238000005670 sulfation reaction Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 6
- 241001593968 Vitis palmata Species 0.000 description 3
- 238000013019 agitation Methods 0.000 description 3
- 235000010208 anthocyanin Nutrition 0.000 description 3
- 239000004410 anthocyanin Substances 0.000 description 3
- 229930002877 anthocyanin Natural products 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 150000002989 phenols Chemical class 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 239000007790 solid phase Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 235000018553 tannin Nutrition 0.000 description 3
- 239000001648 tannin Substances 0.000 description 3
- 229920001864 tannin Polymers 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 244000005706 microflora Species 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 description 2
- 239000004297 potassium metabisulphite Substances 0.000 description 2
- 235000010263 potassium metabisulphite Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000002269 spontaneous effect Effects 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000011514 vinification Methods 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000005202 decontamination Methods 0.000 description 1
- 230000003588 decontaminative effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 238000007639 printing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000007669 thermal treatment Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Landscapes
- Apparatus Associated With Microorganisms And Enzymes (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
Invenţia se referă la industria vinicolă, şi anume la un procedeu de fabricare a vinului roşu cu proprietăţi îmbunătăţite. The invention relates to the wine industry, namely to a process for producing red wine with improved properties.
Este cunoscut procedeul de prelucrare a strugurilor de soiuri roşii la fabricarea vinurilor roşii care include desciorchinarea-zdrobirea strugurilor precum şi maceraţia-fermentaţia mustuielii timp de câteva zile cu amestecări intense [1]. The process of processing red grape varieties for the production of red wines is known, which includes destemming-crushing the grapes as well as maceration-fermentation of the must for several days with intense mixing [1].
Procedeul este clasic, asigură extracţia bună a compuşilor fenolici din pieliţa bacelor, în acelaşi timp, procedeul se caracterizează printr-o productivitate redusă, pierdere parţială de alcool, totodată pot apărea simptome de oxidare excesivă sau de oţetire în produsul finit. The process is classic, it ensures good extraction of phenolic compounds from the berry skin, at the same time, the process is characterized by low productivity, partial loss of alcohol, and symptoms of excessive oxidation or vinegar may appear in the finished product.
Sunt cunoscute de asemenea procedee de procesare a strugurilor soiurilor roşii cu tratarea termică a mustuielii (50-65°C), scontată cu plasmoliza celulară a fazei solide şi cedarea rapidă a substanţelor colorante - antocianilor [2]. There are also known processes for processing red grape varieties with thermal treatment of the must (50-65°C), resulting in cellular plasmolysis of the solid phase and rapid release of coloring substances - anthocyanins [2].
Tratarea termică forţează procesul fizico-chimic a difuziei componentelor din faza solidă, inactivează microflora spontană „sălbatică” a strugurilor, în acelaşi timp, procedeul se caracterizează prin eventuale apariţii a nuanţelor de caramelă sau prune uscate, dar şi printr-un nivel limitat de taninuri extrase din seminţe. Heat treatment forces the physicochemical process of diffusion of components from the solid phase, inactivates the spontaneous "wild" microflora of the grapes, at the same time, the process is characterized by the possible appearance of caramel or prune shades, but also by a limited level of tannins extracted from the seeds.
Mai este cunoscut procedeul de maceraţie carbonică a strugurilor sau a mustuielii urmată de presare şi fermentaţe a mustului [3]. Acest procedeu asigură un metabolism biospecific cu acumularea produselor secundare reducătoare, precum şi evitarea oxidării produsului, dar conţinutul compuşilor fenolici este moderat, fiind un procedeu cu mult lucru manual. The process of carbonic maceration of grapes or must followed by pressing and fermentation of the must is also known [3]. This process ensures a biospecific metabolism with the accumulation of reducing by-products, as well as avoiding oxidation of the product, but the content of phenolic compounds is moderate, being a process with a lot of manual work.
Problema pe care o rezolvă invenţia propusă constă în amplificarea în mod complex a proceselor fizico-chimice în lotul de materie primă (mustuială), constituit atât dintr-un singur soi, cât şi din 3-4 soiuri procesate în unison, obţinând un vin roşu cu o compoziţie programată - proprietăţi îmbunătăţite ale aromei, intensităţii culorii, conţinutului de taninuri. Totodată procedeul contribuie la decontaminarea parţială de microflora spontană, sporirea productivităţii, diminuarea cheltuielilor, în raport cu procedeul clasic. The problem solved by the proposed invention consists in the complex amplification of the physicochemical processes in the batch of raw material (must), consisting of both a single variety and 3-4 varieties processed in unison, obtaining a red wine with a programmed composition - improved properties of aroma, color intensity, tannin content. At the same time, the process contributes to the partial decontamination of spontaneous microflora, increasing productivity, reducing costs, compared to the classical process.
Invenţia soluţionează problema prin aceea că se propune un procedeu de fabricare a vinului roşu, care include recepţionarea strugurilor, sulfitarea, zdrobirea şi desciorchinarea acestora cu obţinerea mustuielii proaspete care, ulterior, este divizată în patru părţi: partea I-a este dirijată la macerare-fermentare în prezenţa maielei de levuri şi a lemnului de stejar mărunţit luat în doză de 3-5 g/dm3, la o temperatură de 25-30°C în decurs de 72-96 ore cu agitare de 4-5 ori pe zi, partea a II-a este tratată termic la o temperatură de 65-70°C în decurs de cel puţin 3 ore, partea a III-a este tratată cu enzime citolitice-pectolitice în doză de 2,0-2,5 g/dal cu macerare la temperatura de 20-25°C timp de 24-36 ore, iar partea a IV-a este tratată cu ultrasunet cu frecvenţa de 35-40 kHz timp de 20-25 min cu macerare timp de 24-36 ore, părţile II-IV fiind sub pernă de azot-dioxid de carbon, după care din acestea se separă mustul, se amestecă cu partea I-a şi se fermentează timp de 144 ore cu presarea ulterioară a boştinei şi menţinerea vinului tânăr obţinut pe sedimentul de drojdie în decurs de 14 zile. Totodată, părţile I, II, III şi IV sunt luate într-un raport de cel mult 1/2:1/3:1/4:1/4, respectiv. The invention solves the problem by proposing a process for making red wine, which includes receiving grapes, sulfitating, crushing and destemming them to obtain fresh must which is subsequently divided into four parts: part I is directed to maceration-fermentation in the presence of yeast and chopped oak wood taken in a dose of 3-5 g/dm3, at a temperature of 25-30°C for 72-96 hours with stirring 4-5 times a day, part II is heat-treated at a temperature of 65-70°C for at least 3 hours, part III is treated with cytolytic-pectolytic enzymes in a dose of 2.0-2.5 g/dal with maceration at a temperature of 20-25°C for 24-36 hours, and part IV-a is treated with ultrasound at a frequency of 35-40 kHz for 20-25 min with maceration for 24-36 hours, parts II-IV being under a nitrogen-carbon dioxide cushion, after which the must is separated from them, mixed with part I and fermented for 144 hours with subsequent pressing of the lees and maintaining the young wine obtained on the yeast sediment for 14 days. At the same time, parts I, II, III and IV are taken in a ratio of no more than 1/2:1/3:1/4:1/4, respectively.
Procedeul propus permite, chiar în anii cu condiţii climatice puţin favorabile, obţinerea vinului roşu de calitate garantată, datorită schemelor de tratare ale părţilor şi a raportului dintre acestea. Totodată procedeul permite intensificarea difuziei substanţelor şi îmbogăţirea vinului cu glicerol şi produse secundare (partea I), antociani (partea II), monoglucide (partea III), taninuri şi lignine (partea IV). The proposed process allows, even in years with less favorable climatic conditions, to obtain red wine of guaranteed quality, due to the treatment schemes of the parts and the ratio between them. At the same time, the process allows for the intensification of the diffusion of substances and the enrichment of the wine with glycerol and by-products (part I), anthocyanins (part II), monoglucids (part III), tannins and lignins (part IV).
Procedeul se efectuează în felul următor. The procedure is carried out as follows.
Strugurii de soiuri roşii recoltaţi în sezonul de vinificaţie sunt recepţionaţi şi sulfitaţi în buncăr, desciorchinaţi-zdrobiţi, iar mustuiala se împarte în patru părţi (I, II, III, IV), într-un raport în dependenţă de stare, soi, calitate, microzonă. Ulterior, părţile de mustuială sunt dirijate după cum urmează: The red grapes harvested during the winemaking season are received and sulphited in the bunker, destemmed and crushed, and the must is divided into four parts (I, II, III, IV), in a ratio depending on condition, variety, quality, microzone. Subsequently, the parts of the must are directed as follows:
• patrea I-a, cel mult jumătate din lot, la macerarea-fermentarea clasică a mustului pe boştină cu administrarea a 3% de maia de levuri şi dozarea în recipient a lemnului de stejar (aşchii/talaş, 3-5 g/dm3), la temperatura de 25-30°C timp de 72-96 ore, cu agitări 4-5 ori pe zi; • 1st quarter, at most half of the batch, for the classic maceration-fermentation of the must on the lees with the administration of 3% yeast and the dosing of oak wood (chips/sawdust, 3-5 g/dm3) in the container, at a temperature of 25-30°C for 72-96 hours, with agitation 4-5 times a day;
• partea a II-a, cel mult 1/3 din lot, la tratarea termică sub pernă de azot-dioxid de carbon, la temperatura de 65-70°C cel puţin 3 ore cu agitare, după care urmează separarea mustului, presarea boştinei şi amestecarea mustului părţii II-a cu partea I-a, astfel încât să fie atinsă temperatura de 30°C şi continuarea fermentării alcoolice; • part II, at most 1/3 of the batch, to heat treatment under a nitrogen-carbon dioxide cushion, at a temperature of 65-70°C for at least 3 hours with stirring, followed by separation of the must, pressing of the lees and mixing of the must of part II with part I, so that the temperature of 30°C is reached and alcoholic fermentation continues;
• partea a III-a, cel mult 1/4 din lot, lamacerarea enzimatică sub pernă de azot-dioxid de carbon, care prevede administrarea enzimelor citolitice-pectolitice în formă de suspensie de 5%, doza fiind de 0,5-2,5 g/dal, cu amestecare intensă timp de 30 min pentru extragerea aromei şi substanţelor azotate din faza solidă. Macerarea se efectuează la temperatura de 20-25°C în decurs de 24-36 ore, urmată de separarea mustului, presarea boştinei şi amestecarea mustului cu părţile I-a şi a II-a; • part III, at most 1/4 of the batch, enzymatic maceration under a nitrogen-carbon dioxide cushion, which provides for the administration of cytolytic-pectolytic enzymes in the form of a 5% suspension, the dose being 0.5-2.5 g/dal, with intense mixing for 30 min to extract the aroma and nitrogenous substances from the solid phase. Maceration is carried out at a temperature of 20-25°C within 24-36 hours, followed by the separation of the must, pressing of the lees and mixing of the must with parts I and II;
• partea a IV-a, cel mult 1/4 din lot, la tratare cu ultrasunet, sub pernă de azot-dioxid de carbon, cu o frecvenţă de 35-40 kHz timp de 20-25 min şi macerare timp de 24-36 ore cu agitare, urmată de separarea mustului, presarea boştinei şi amestecarea mustului cu părţile I-a, a II-a şi a III-a. • part IV, no more than 1/4 of the batch, treated with ultrasound, under a nitrogen-carbon dioxide cushion, with a frequency of 35-40 kHz for 20-25 min and maceration for 24-36 hours with stirring, followed by separation of the must, pressing of the lees and mixing of the must with parts I, II and III.
După unificarea părţilor se efectuează fermentarea liniştită în decurs de 144 ore urmată de presarea boştinei, depozitarea şi menţinerea vinului pe sedimentul de drojdie timp de 14 zile, finalizată odată cu primul pritoc, filtrarea şi maturarea vinului. After the unification of the parts, quiet fermentation is carried out within 144 hours, followed by pressing the lees, storing and maintaining the wine on the yeast sediment for 14 days, completed with the first racking, filtering and maturing of the wine.
Exemple de realizare a invenţiei. Examples of embodiments of the invention.
Exemplul 1 Example 1
Din 100 kg de struguri de soi Codrinschi cu zaharitatea de 195 g/dm3, sulfitaţi cu metabisulfit de potasiu (40 mg/dm3), la desciorchinare-zdrobire se obţin 96 kg mustuială proaspătă, care este divizată în 4 părţi: partea I-a (1/3 din lot) este dirijată la fermentaţie împreună cu 3% levuri şi 5 g/dm3aşchii de lemn de stejar, la temperatura de 30°C timp de 96 ore, cu agitări de 4-5 ori pe zi; partea a II-a (1/3 din lot), este dirijată în vase-inox cu agitator şi cămaşă de încălzire, sub pernă de azot-bioxid de carbon (1:1) şi este tratată termic la temperatura de 65-70°C cel puţin 3 ore cu agitare; în partea a III-a (circa 1/4 din lot) se administrează o suspensie de 5% enzime citolitice-pectolitice (doza de 2,5 g/dal), sub pernă de azot-bioxid de carbon (1:1) şi se macerează la temperatura de 20°C timp de 36 ore cu amestecare intensă în decurs de 30 min; ultima parte a mustuielii este tratată cu ultrasunet, cu o frecvenţă de 40 kHz timp de 20 min, cu agitare în apogeul macerării de 24 ore sub o perna de azot-bioxid de carbon. Toate părţile tratate de mustuială sunt separate de must, boştina este presată pneumatic, musturile sunt cupajate cu partea I-a şi se continuă fermentarea liniştită încă 144 ore, urmată de depozitarea şi menţinerea vinului pe sedimentul de drojdie timp de 14 zile, finalizată odată cu primul pritoc, filtrarea şi maturarea vinului roşu sec. From 100 kg of Codrinschi grapes with a sugar content of 195 g/dm3, sulphited with potassium metabisulphite (40 mg/dm3), 96 kg of fresh must are obtained upon destemming-crushing, which is divided into 4 parts: part I (1/3 of the batch) is sent to fermentation together with 3% yeast and 5 g/dm3 oak wood chips, at a temperature of 30°C for 96 hours, with agitation 4-5 times a day; part II (1/3 of the batch) is sent to stainless steel vessels with an agitator and heating jacket, under a nitrogen-carbon dioxide cushion (1:1) and is heat-treated at a temperature of 65-70°C for at least 3 hours with agitation; in the third part (about 1/4 of the batch) a suspension of 5% cytolytic-pectolytic enzymes is administered (dose of 2.5 g/dal), under a nitrogen-carbon dioxide cushion (1:1) and macerated at a temperature of 20°C for 36 hours with intense mixing during 30 min; the last part of the must is treated with ultrasound, with a frequency of 40 kHz for 20 min, with stirring at the peak of the 24-hour maceration under a nitrogen-carbon dioxide cushion. All the treated parts of the must are separated from the must, the pomace is pneumatically pressed, the musts are blended with the first part and the quiet fermentation is continued for another 144 hours, followed by the storage and maintenance of the wine on the yeast sediment for 14 days, completed with the first racking, filtration and maturation of the dry red wine.
Exemplul 2 Example 2
Din 100 kg de struguri de soi Feteasca neagră cu zaharitatea 210 g/dm3, sulfitaţi cu metabisulfit de potasiu (50 mg/dm3), la desciorchinare-zdrobire se obţin 96 kg mustuială proaspătă, care este divizată în 4 părţi: partea I-a (1/4 din lot) este dirijată la fermentaţie împreună cu 2% levuri şi 4 g/dm3aşchii de lemn de stejar, la temperatura de 25°C timp de 72 ore, cu agitări de 4-5 ori pe zi; partea a II-a (1/4 din lot), este dirijată în vase-inox cu agitator şi cămaşă de încălzire, sub pernă de azot-bioxid de carbon (1:1) şi este tratată termic la temperatura de 65°C cel puţin 3 ore cu agitare; în partea a III-a (circa 1/4 din lot) se administrează o suspensie de 5% enzime citolitice-pectolitice (doza 2,0 g/dal), sub pernă de azot-bioxid de carbon (1:1) şi se macerează la temperatura de 25°C timp de 24 ore, cu amestecare intensă în decurs de 30 min; ultima parte a mustuielii este tratată cu ultrasunet, cu o frecvenţă de 35 kHz timp de 25 min, cu agitare în apogeul macerării de 36 ore sub o perna de azot-bioxid de carbon. Toate părţile tratate de mustuială sunt separate de must, boştina este presată pneumatic, musturile sunt cupajate cu partea I-a şi se continuă fermentarea liniştită încă 144 ore, urmată de depozitarea şi menţinerea vinului pe sedimentul de drojdie timp de 14 zile, finalizată odată cu primul pritoc, filtrarea şi maturarea vinului roşu sec. From 100 kg of Feteasca neagră grapes with a sugar content of 210 g/dm3, sulphited with potassium metabisulphite (50 mg/dm3), 96 kg of fresh must are obtained upon destemming-crushing, which is divided into 4 parts: part I (1/4 of the batch) is sent to fermentation together with 2% yeast and 4 g/dm3 oak wood chips, at a temperature of 25°C for 72 hours, with stirring 4-5 times a day; part II (1/4 of the batch) is sent to stainless steel vessels with a stirrer and heating jacket, under a nitrogen-carbon dioxide cushion (1:1) and is heat-treated at a temperature of 65°C for at least 3 hours with stirring; in the third part (about 1/4 of the batch) a suspension of 5% cytolytic-pectolytic enzymes is administered (dose 2.0 g/dal), under a nitrogen-carbon dioxide cushion (1:1) and macerated at a temperature of 25°C for 24 hours, with intense mixing for 30 min; the last part of the must is treated with ultrasound, with a frequency of 35 kHz for 25 min, with stirring at the peak of the 36-hour maceration under a nitrogen-carbon dioxide cushion. All treated parts of the must are separated from the must, the pomace is pneumatically pressed, the musts are blended with the first part and the quiet fermentation continues for another 144 hours, followed by the storage and maintenance of the wine on the yeast sediment for 14 days, completed with the first racking, filtration and maturation of the dry red wine.
Caracteristicile vinului obţinut conform procedeului propus sunt prezentate în tabel. The characteristics of the wine obtained according to the proposed process are presented in the table.
Tabel Table
Parametri Vin roşu, martor Vin roşu Feteasca neagră Vin roşu Codrinschi Alcoolitate, %vol. 12,0 12,6 13,2 Zaharitate, g/dm3 2,0 1,5 1,0 Aciditate titrabilă, g/dm3 8,5 7,8 8,0 Aciditate volatilă, g/dm3 0,9 0,4 0,6 Compuşi fenolici, g/l 1,5 1,7 1,6 Extract redus, g/dm3 18,0 19,2 20,0 Acid sulfuros total, mg/l 80 50 60 Glicerol, g/l 5,0 6,5 7,5 Antociani, g/l 0,3 0,4 0,45 Intenstatea culorii, cuva 1mm 0,4 0,9 0,92 Nota degustativă, 10 puncte maximal 8,3 8,5 8,4Parameters Red wine, control Red wine Feteasca neagră Red wine Codrinschi Alcohol content, %vol. 12.0 12.6 13.2 Sugar content, g/dm3 2.0 1.5 1.0 Titratable acidity, g/dm3 8.5 7.8 8.0 Volatile acidity, g/dm3 0.9 0.4 0.6 Phenolic compounds, g/l 1.5 1.7 1.6 Reduced extract, g/dm3 18.0 19.2 20.0 Total sulfurous acid, mg/l 80 50 60 Glycerol, g/l 5.0 6.5 7.5 Anthocyanins, g/l 0.3 0.4 0.45 Color intensity, 1mm cuvette 0.4 0.9 0.92 Tasting note, 10 points maximum 8.3 8.5 8.4
1. Валуйко Г. Биохимия и технология красных вин. Москва, Пищевая промышленность, 1973, р. 194-197. 1. Valuyko G. Biochemistry and technology of red wines. Москва, Пищевая промышленность, 1973, р. 194-197.
2. Rusu E. Vinificaţia primară. Chişinău, Continental Grup, 2011, p. 260-268. 2. Rusu E. Primary winemaking. Chisinau, Continental Grup, 2011, p. 260-268.
3. Vacarciuc L. Vinul: alte vremuri, alte dimensiuni. Chişinău, Tipografia Centrală, 2015, p. 330-333. 3. Vacarciuc L. Wine: other times, other dimensions. Chisinau, Central Printing House, 2015, p. 330-333.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20230092A MD1770Z (en) | 2023-11-07 | 2023-11-07 | Process for producing red wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20230092A MD1770Z (en) | 2023-11-07 | 2023-11-07 | Process for producing red wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| MD1770Y MD1770Y (en) | 2024-08-31 |
| MD1770Z true MD1770Z (en) | 2025-03-31 |
Family
ID=92542079
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MDS20230092A MD1770Z (en) | 2023-11-07 | 2023-11-07 | Process for producing red wine |
Country Status (1)
| Country | Link |
|---|---|
| MD (1) | MD1770Z (en) |
-
2023
- 2023-11-07 MD MDS20230092A patent/MD1770Z/en active IP Right Grant
Also Published As
| Publication number | Publication date |
|---|---|
| MD1770Y (en) | 2024-08-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100478125B1 (en) | Process for Preparing Jujube Wine | |
| KR101438587B1 (en) | A process for the preparation of raw rice wine containing wine by-product and raw rice wine prepared therefrom | |
| KR100991738B1 (en) | Manufacturing Method of Fruit Wine Using Bokbunja and Concentrated Fruit Juice | |
| MD1770Z (en) | Process for producing red wine | |
| CN111592958A (en) | Mixed berry brandy and preparation method thereof | |
| RU2428465C1 (en) | Wine materials production method | |
| CN102676340A (en) | Enzyme and leaven joint brewing method for papermulberry fruit red wine | |
| CN1288232C (en) | Wolfberry fruit grappa and its making process | |
| RU2065870C1 (en) | Method for production of wine of carbonic acid maceration | |
| RU2119942C1 (en) | Method for preparation of wines and beverages | |
| US2070794A (en) | Method of treating oakwood for the aging of spirituous liquors | |
| CN112725105A (en) | Production process of grape spirit wine base | |
| Joshi et al. | Stone fruit: wine and brandy | |
| RU2240345C2 (en) | Method for preparing alcoholic honey drink | |
| CN110643449A (en) | Brewing method of cherry wine | |
| SU1227660A1 (en) | Method of producing ordinary dessert wine "kagor" | |
| CN116286230B (en) | Brewing method of flower and fruit fragrance semi-dry type pink wine with reduced alcohol content | |
| RU2091457C1 (en) | Method for preparing strong grape wine | |
| RU1778174C (en) | Method for producing white or rose table wine base | |
| RU2496861C1 (en) | Method for apple wines making | |
| CN110564537A (en) | Selenium-rich wine and preparation method thereof | |
| RU2463341C1 (en) | Special apple wine production method | |
| CN115873674A (en) | Brewing method of low-alcohol sweet wine | |
| JPS61265081A (en) | Alcohol manufacturing method | |
| RU2219229C2 (en) | Method for production of fruit wine and composition of components for fruit wine "osennee chudo" |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG9Y | Short term patent issued |