MD551Z - Process for grape harvesting for wine production - Google Patents
Process for grape harvesting for wine production Download PDFInfo
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- MD551Z MD551Z MDS20120039A MDS20120039A MD551Z MD 551 Z MD551 Z MD 551Z MD S20120039 A MDS20120039 A MD S20120039A MD S20120039 A MDS20120039 A MD S20120039A MD 551 Z MD551 Z MD 551Z
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- grapes
- stage
- harvesting
- picking
- wine
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- 238000003306 harvesting Methods 0.000 title claims abstract description 24
- 235000014101 wine Nutrition 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 11
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 9
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 9
- 240000006365 Vitis vinifera Species 0.000 title description 3
- 241000219094 Vitaceae Species 0.000 claims abstract description 40
- 235000021021 grapes Nutrition 0.000 claims abstract description 40
- 241000219095 Vitis Species 0.000 claims abstract description 8
- 238000004321 preservation Methods 0.000 abstract description 2
- 241000196324 Embryophyta Species 0.000 description 9
- ZPKCJXWKXAHCSX-UHFFFAOYSA-N 2,3,5,6-tetraphenylpyrazine Chemical compound C1=CC=CC=C1C1=NC(C=2C=CC=CC=2)=C(C=2C=CC=CC=2)N=C1C1=CC=CC=C1 ZPKCJXWKXAHCSX-UHFFFAOYSA-N 0.000 description 4
- 241000607479 Yersinia pestis Species 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 235000020094 liqueur Nutrition 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 238000011514 vinification Methods 0.000 description 3
- 235000021028 berry Nutrition 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000020049 table wine Nutrition 0.000 description 2
- 241001505523 Gekko gecko Species 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Abstract
Description
Invenţia se referă la industria vinicolă, şi anume la un procedeu de recoltare a strugurilor pentru fabricarea vinurilor. The invention relates to the wine industry, namely to a process for harvesting grapes for wine production.
Este cunoscut culesul integral al strugurilor la maturitatea lor tehnologică, recepţionarea lor manuală şi procesarea conform schemelor tehnologice admise [l]. It is known that grapes are fully harvested at their technological maturity, received manually and processed according to accepted technological schemes [l].
Însă la coacerea neuniformă a strugurilor, aceştia nu totdeauna corespund cerinţelor pentru fabricarea vinurilor de elită. However, due to the uneven ripening of grapes, they do not always meet the requirements for making elite wines.
Este cunoscut, de asemenea, culesul selectiv al strugurilor, ce constă în strângerea eşalonată a strugurilor în câteva etape, de fiecare dată fiind recoltaţi strugurii care au atins starea de supramaturare [2]. Selective grape picking is also known, which consists of the staggered collection of grapes in several stages, each time harvesting grapes that have reached the overripe state [2].
Procedeul cunoscut este anevoios şi este folosit doar la fabricarea renumitelor vinuri licoroase naturale (Sauternes, Tokay, Cotnari etc.). Dezavantajul principal al acestui procedeu este necesitatea de diminuare prealabilă a roadei în procesul operaţiilor în verde, fapt ce duce la folosirea neraţională a potenţialului biologic al plantelor, necesitatea efectuării mai multor etape pentru culesul total al roadei, ce antrenează mult lucru manual, precum şi riscul constant de pierdere a roadei în condiţiile meteorologice instabile ale toamnei. The known process is laborious and is used only in the production of famous natural liqueur wines (Sauternes, Tokay, Cotnari, etc.). The main disadvantage of this process is the need to reduce the yield in advance during green operations, which leads to the irrational use of the biological potential of the plants, the need to perform several stages for the total harvest of the yield, which involves a lot of manual work, as well as the constant risk of loss of the yield in unstable autumn weather conditions.
Problemele pe care le rezolvă invenţia propusă constau în folosirea mai raţională a potenţialului biologic al plantelor, diminuarea volumului de muncă manual şi a riscului de pierdere a roadei. The problems solved by the proposed invention consist in a more rational use of the biological potential of plants, reducing the volume of manual labor and the risk of crop loss.
Problemele enumerate se rezolvă prin aceea că procedeul de recoltare a strugurilor pentru fabricarea vinurilor include culesul selectiv al strugurilor în câteva etape pentru direcţionarea acestora la prelucrarea separată, totodată culesul selectiv se efectuează în două etape, prima etapă se efectuează la atingerea maturării tehnologice a strugurilor şi prevede culesul a 1/3…2/3 din cantitatea acestora cu păstrarea pe butuci a celor mai sănătoşi şi mai dezvoltaţi struguri, iar etapa a doua prevede culesul strugurilor rămaşi la atingerea supramaturării şi/sau stafidizării parţiale a acestora. Culesul la etapa a doua se efectuează la 30…60 zile după culesul de la prima etapă. The listed problems are solved by the fact that the grape harvesting process for winemaking includes selective picking of grapes in several stages for their direction to separate processing, at the same time selective picking is carried out in two stages, the first stage is carried out when the grapes reach technological maturity and provides for the picking of 1/3…2/3 of their quantity with the preservation of the healthiest and most developed grapes on the stems, and the second stage provides for the picking of the remaining grapes when they reach overripeness and/or partial raisining. The picking at the second stage is carried out 30…60 days after the picking at the first stage.
Culesul strugurilor la prima etapă este efectuat cu eliminarea celor atacaţi de boli şi de vătămători, slab dezvoltaţi şi ofiliţi etc., după care ei sunt dirijaţi la fabricarea vinurilor conform uzanţelor şi necesităţilor de producere. The first stage of grape harvesting involves removing those attacked by diseases and pests, those that are poorly developed and wilted, etc., after which they are directed to the production of wines according to production practices and needs.
Strugurii rămaşi pe butuci după descărcarea acestora de o mare parte din roadă, inclusiv de strugurii bolnavi, ofiliţi, slab dezvoltaţi etc., sunt păstraţi până la supramaturare şi/sau stafidizare parţială, în condiţii biologice optime, în decurs de 30…60 zile, după care sunt culeşi integral la a doua etapă şi sunt dirijaţi la fabricarea vinurilor de elită. The grapes remaining on the vines after unloading a large part of the fruit, including diseased, wilted, poorly developed grapes, etc., are kept until overripe and/or partial raisining, under optimal biological conditions, within 30…60 days, after which they are fully harvested in the second stage and are directed to the production of elite wines.
Rezultatul tehnic al acestei invenţii constă în folosirea mai raţională a potenţialului biologic al plantelor, diminuarea volumului de muncă manuală şi a riscului de pierdere a roadei. The technical result of this invention consists in a more rational use of the biological potential of plants, reducing the volume of manual labor and the risk of crop loss.
Procedeul propus permite folosirea mai raţională a potenţialului biologic al plantelor datorită faptului că încărcătura plantelor (butucilor) cu struguri este reglementată din considerentele obţinerii unei roade optime la maturitatea tehnologică a strugurilor, totodată după prima etapă a culesului sunt create condiţii optime pentru supramaturarea strugurilor sănătoşi şi dezvoltaţi. The proposed process allows for a more rational use of the biological potential of plants due to the fact that the load of plants (bushes) with grapes is regulated for the sake of obtaining an optimal yield at the technological maturity of the grapes, while after the first stage of harvesting, optimal conditions are created for the overripening of healthy and developed grapes.
Diminuarea volumului de muncă manuală la realizarea procedeului propus se datorează faptului că culesul strugurilor este efectuat numai în două etape. The reduction in manual labor when carrying out the proposed process is due to the fact that grape picking is carried out in only two stages.
Riscul de pierdere a roadei în procedeul propus scade, deoarece strugurii păstraţi pe butuci după prima etapă a culesului sunt mai sănătoşi şi suportă condiţiile meteorologice instabile ale toamnei. The risk of crop loss in the proposed process decreases, because grapes kept on the vines after the first stage of harvesting are healthier and withstand the unstable weather conditions of autumn.
Realizarea în practică a procedeului propus se efectuează cu utilizarea utilajului standard în modul următor. The practical implementation of the proposed process is carried out using standard equipment in the following manner.
Exemplul 1 Example 1
Vinul natural licoros de elită „Tatius” a fost fabricat din struguri culeşi la a doua etapă de pe un masiv de viţă-de-vie de soiul Muscat alb. The elite natural liqueur wine "Tatius" was made from grapes harvested in the second stage from a white Muscat grapevine massif.
La prima etapă, efectuată la maturarea tehnologică a strugurilor (18.09.2011, zah. 185 g/dm3), au fost strânse aproximativ 50% (5400 kg/ha) din roada prealabil estimată la 11400 kg/ha. La culesul de la prima etapă au fost strânşi cu triere şi strugurii atacaţi de boli şi de vătămători, strugurii ofiliţi şi cei slab dezvoltaţi. Strugurii culeşi la această etapă au fost dirijaţi la fabricarea vinului de masă „Muscat sec alb”. Pe butuci au fost păstraţi cei mai sănătoşi şi mai dezvoltaţi struguri. At the first stage, carried out during the technological ripening of the grapes (18.09.2011, zach. 185 g/dm3), approximately 50% (5400 kg/ha) of the previous harvest estimated at 11400 kg/ha were harvested. During the first stage of harvesting, grapes attacked by diseases and pests, wilted and poorly developed grapes were also harvested by sorting. The grapes harvested at this stage were directed to the production of the table wine "Dry Muscat alb". The healthiest and most developed grapes were kept on the vines.
A doua etapă a culesului a fost efectuată la supramaturarea bobiţelor (03.11.2011, zah. 255 g/dm3) prin culesul integral al strugurilor restanţi pe butuci în cantitate de 4200 kg/ha. Strugurii culeşi la această etapă au fost dirijaţi la fabricarea vinului licoros natural de elită „Tatius”. The second stage of harvesting was carried out when the berries were overripe (03.11.2011, sugar content 255 g/dm3) by fully harvesting the remaining grapes on the vines in an amount of 4200 kg/ha. The grapes harvested at this stage were directed to the production of the elite natural liqueur wine "Tatius".
Datele care caracterizează procedeul propus şi vinul „Tatius”, fabricat conform Exemplului 1, sunt prezentate în tabel. The data characterizing the proposed process and the "Tatius" wine, manufactured according to Example 1, are presented in the table.
Exemplul 2 Example 2
Vinul natural sec roşu de elită de tip „Amarone”a fost fabricat din strugurii culeşi la a doua etapă de pe un masiv de viţă-de-vie de soiul Merlot. The elite natural dry red wine of the "Amarone" type was made from grapes harvested in the second stage from a Merlot grapevine massif.
La prima etapă, efectuată la maturarea tehnologică a strugurilor (26.09.2011, zah. 195 g/dm3), au fost strânse aproximativ 65% (7800 kg/ha) din roada prealabil estimată la 12000 kg/ha. La culesul de la prima etapă au fost strânşi cu triere şi strugurii atacaţi de boli şi de vătămători, strugurii ofiliţi şi cei slab dezvoltaţi. Strugurii culeşi la această etapă au fost dirijaţi la fabricarea vinului de masă „Merlot sec”. Pe butuci au fost păstraţi cei mai sănătoşi şi dezvoltaţi struguri. At the first stage, carried out during the technological ripening of the grapes (26.09.2011, zach. 195 g/dm3), approximately 65% (7800 kg/ha) of the previous harvest estimated at 12000 kg/ha were harvested. During the first stage of harvesting, grapes attacked by diseases and pests, wilted and poorly developed grapes were also harvested by sorting. The grapes harvested at this stage were directed to the production of the table wine "Merlot sec". The healthiest and most developed grapes were kept on the vines.
A doua etapă a culesului a fost efectuată la supramaturarea şi stafidizarea parţială a bobiţelor (17.11.2011, zah. 245 g/dm3) prin culesul integral al strugurilor restanţi pe butuci în cantitate de 3200 kg/ha. Strugurii culeşi la această etapă au fost dirijaţi la fabricarea vinului sec natural de elită „Amarone”. The second stage of harvesting was carried out when the berries were overripe and partially raisined (17.11.2011, sugar content 245 g/dm3) by fully harvesting the remaining grapes on the vines in an amount of 3200 kg/ha. The grapes harvested at this stage were directed to the production of the elite natural dry wine "Amarone".
Datele care caracterizează procedeul propus şi vinul „Amarone”, fabricat conform Exemplului 2, sunt prezentate în tabel. The data characterizing the proposed process and the "Amarone" wine, manufactured according to Example 2, are presented in the table.
Indici „Tatius” „Amarone” Procedeul Procedeul propus conform celei mai apropiate soluţii propus conform celei mai apropiate soluţii Roada totală, kg/ha - inclusiv pentru fabricarea vinului de elită 9600 4200 7800 4400 1100 3200 8700 3800 Randamentul total al plantelor, kg zahar/ha, - inclusiv la fabricarea vinului de elită 1292 642 1084 686 1458 470 968 524 Numărul de etape la culesul strugurilor 2 4 2 3 Randamentul total al vinului, dal/ha - inclusiv al vinului de elită 603 252 483 264 699 192 481 228 Aprecierea organoleptică a vinurilor materie primă de elită, puncte 8,6 8,4 8,7 8,3Indices „Tatius” „Amarone” Process The process proposed according to the closest solution proposed according to the closest solution Total yield, kg/ha - including for the production of elite wine 9600 4200 7800 4400 1100 3200 8700 3800 Total yield of plants, kg sugar/ha, - including for the production of elite wine 1292 642 1084 686 1458 470 968 524 Number of stages in grape picking 2 4 2 3 Total yield of wine, dal/ha - including for elite wine 603 252 483 264 699 192 481 228 Organoleptic assessment of wines from elite raw materials, points 8.6 8.4 8.7 8.3
Datele prezentate în tabel confirmă atingerea rezultatului tehnic declarat, şi anume folosirea mai raţională a potenţialului biologic al plantelor, diminuarea volumului de muncă manual şi a riscului de pierdere a roadei. The data presented in the table confirm the achievement of the declared technical result, namely the more rational use of the biological potential of plants, the reduction of manual labor and the risk of crop loss.
Procedeul propus permite de a culege şi folosi la fabricarea vinurilor o roadă totală mai mare, inclusiv de a obţine un randament total al plantelor şi un randament total al vinului mai mare, comparativ cu cea mai apropiată soluţie, fapt ce confirmă folosirea mai raţională a potenţialului biologic al plantelor, precum şi excluderea pierderilor parţiale ale roadei în urma calamităţilor naturale (riscurile de pierdere a roadei). The proposed process allows for the collection and use of a higher total yield in winemaking, including obtaining a higher total plant yield and a higher total wine yield, compared to the closest solution, which confirms a more rational use of the biological potential of plants, as well as the exclusion of partial losses of the harvest due to natural disasters (risks of harvest loss).
Diminuarea randamentului vinului de elită este compensată atât de calitatea sporită a acestuia, cât şi de micşorarea numărului de etape la culesul strugurilor, fapt ce necesită mai puţine braţe de muncă. The decrease in the yield of elite wine is compensated by both its increased quality and the reduction in the number of stages in grape harvesting, which requires fewer laborers.
1. Кишковский З.Н., Мержаниан А.А. Технология вина. Москва, Пищевая промышленность, 1984, с. 71-74 1. Kishkovsky Z.N., Merzhanian A.A. Technology is to blame. Moscow, Food industry, 1984, p. 71-74
2. Emil Rusu. Vinificaţia primară. Chişinău, Continental Grup, 2011, p.180-181 2. Emil Rusu. Primary winemaking. Chisinau, Continental Grup, 2011, p.180-181
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20120039A MD551Z (en) | 2012-02-28 | 2012-02-28 | Process for grape harvesting for wine production |
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|---|---|---|---|
| MDS20120039A MD551Z (en) | 2012-02-28 | 2012-02-28 | Process for grape harvesting for wine production |
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| MD551Y MD551Y (en) | 2012-10-31 |
| MD551Z true MD551Z (en) | 2013-05-31 |
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| MDS20120039A MD551Z (en) | 2012-02-28 | 2012-02-28 | Process for grape harvesting for wine production |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| UA54987C2 (en) * | 2002-06-10 | 2006-04-17 | Osoniachna Dolynaoe Open Joint | METHOD FOR PRODUCING AND BLEND CONPOSITION OF SWEET WINE ôMUSKATNE FESTYVALNEö (FESTIVAL MUSCAT) |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| UA54987C2 (en) * | 2002-06-10 | 2006-04-17 | Osoniachna Dolynaoe Open Joint | METHOD FOR PRODUCING AND BLEND CONPOSITION OF SWEET WINE ôMUSKATNE FESTYVALNEö (FESTIVAL MUSCAT) |
Non-Patent Citations (2)
| Title |
|---|
| Emil Rusu. Vinificaţia primară. Chişinău, Continental Grup, 2011, p.180-181 * |
| Кишковский З.Н., Мержаниан А.А. Технология вина. Москва, Пищевая промышленность, 1984, с. 71-74 * |
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| Publication number | Publication date |
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| MD551Y (en) | 2012-10-31 |
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