MD626Z - Process for the production of sparkling wine - Google Patents
Process for the production of sparkling wine Download PDFInfo
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- MD626Z MD626Z MDS20120133A MDS20120133A MD626Z MD 626 Z MD626 Z MD 626Z MD S20120133 A MDS20120133 A MD S20120133A MD S20120133 A MDS20120133 A MD S20120133A MD 626 Z MD626 Z MD 626Z
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- fermentation
- wine
- sugar
- sparkling
- grape
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- 235000015040 sparkling wine Nutrition 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 50
- 230000004151 fermentation Effects 0.000 claims abstract description 50
- 235000000346 sugar Nutrition 0.000 claims abstract description 30
- 239000000203 mixture Substances 0.000 claims abstract description 28
- 235000014101 wine Nutrition 0.000 claims abstract description 28
- 238000002360 preparation method Methods 0.000 claims abstract description 14
- 235000020374 simple syrup Nutrition 0.000 claims abstract description 14
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 10
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 10
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 10
- 150000008163 sugars Chemical class 0.000 claims abstract description 7
- 230000003750 conditioning effect Effects 0.000 claims abstract description 4
- 235000004284 Vitis rupestris Nutrition 0.000 claims abstract description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 14
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 9
- 230000000284 resting effect Effects 0.000 claims description 4
- 240000006365 Vitis vinifera Species 0.000 claims 2
- 241000219095 Vitis Species 0.000 abstract description 11
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 22
- 229910002092 carbon dioxide Inorganic materials 0.000 description 11
- 239000001569 carbon dioxide Substances 0.000 description 9
- 238000003860 storage Methods 0.000 description 5
- 238000001914 filtration Methods 0.000 description 4
- 230000001143 conditioned effect Effects 0.000 description 3
- 235000019674 grape juice Nutrition 0.000 description 3
- 230000000977 initiatory effect Effects 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 238000004364 calculation method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000005470 impregnation Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 230000003851 biochemical process Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000036284 oxygen consumption Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 238000011514 vinification Methods 0.000 description 1
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- Alcoholic Beverages (AREA)
Abstract
Description
Invenţia se referă la industria vinicolă, şi anume la un procedeu de fabricare a vinului spumant. The invention relates to the wine industry, namely to a process for producing sparkling wine.
Este cunoscut procedeul de fabricare a vinurilor spumante, în particular a vinurilor din soiurile de struguri aromatice, care prevede pregătirea şi păstrarea îndelungată a vinurilor materie primă cu zahăr rezidual, fermentarea secundară în rezervoare a amestecului fermentativ, alcătuit din aceste vinuri şi maia de levuri, până la condiţiile vinului spumant finit, stoparea fermentării secundare şi îmbutelierea izobarometrică a vinului spumant [1]. The process of making sparkling wines, particularly wines from aromatic grape varieties, is known, which involves the preparation and long-term storage of raw wine with residual sugar, the secondary fermentation in tanks of the fermentation mixture, consisting of these wines and yeast, to the conditions of the finished sparkling wine, the stopping of the secondary fermentation and the isobarometric bottling of the sparkling wine [1].
Procedeul cunoscut permite fabricarea unor vinuri spumante cu o individualitate şi calitate excepţională (de exemplu - Asti spumante), însă fabricarea lor la toate etapele de producere este anevoioasă şi costisitoare. The known process allows the production of sparkling wines with exceptional individuality and quality (for example - Asti spumante), but their manufacture at all stages of production is laborious and expensive.
Este cunoscut, de asemenea, procedeul de fabricare a vinurilor spumante, care prevede pregătirea şi păstrarea îndelungată a vinurilor materie primă brute seci, pregătirea maielei de levuri şi a siropurilor de zahăr, alcătuirea amestecului fermentativ din aceste componente şi fermentarea lui secundară sub presiunea dioxidului de carbon format până la condiţiile vinului spumant finit, stoparea fermentării secundare şi îmbutelierea izobarometrică a vinului spumant [2]. The process of making sparkling wines is also known, which involves the preparation and long-term storage of dry raw raw wine materials, the preparation of yeast and sugar syrups, the formation of the fermentation mixture from these components and its secondary fermentation under the pressure of the carbon dioxide formed to the conditions of the finished sparkling wine, the stopping of the secondary fermentation and the isobarometric bottling of the sparkling wine [2].
Procedeul cunoscut este mai simplu şi mai puţin costisitor, însă calitatea vinurilor spumante fabricate conform procedeului este deseori mediocră. The known process is simpler and less expensive, but the quality of sparkling wines made according to the process is often mediocre.
Mai este cunoscut procedeul de fabricare a vinurilor spumante, care prevede pregătirea şi păstrarea vinurilor materie primă brute seci, mistelei (mustului de struguri alcoolizat) şi, opţional, a vinurilor materie primă brute cu zahăr rezidual, cupajarea lor cu alcătuirea amestecului fermentativ şi fermentarea secundară a amestecului fermentativ în prezenţa levurilor sub presiunea dioxidului de carbon format, stoparea fermentării secundare, condiţionarea vinului spumant (la necesitate) şi îmbutelierea izobarometrică a vinului spumant [3]. The process of making sparkling wines is also known, which involves the preparation and storage of dry raw raw wine, must (alcoholic grape must) and, optionally, raw raw wine with residual sugar, their blending with the composition of the fermentation mixture and the secondary fermentation of the fermentation mixture in the presence of yeasts under the pressure of the formed carbon dioxide, stopping the secondary fermentation, conditioning the sparkling wine (if necessary) and isobarometric bottling of the sparkling wine [3].
Procedeul cunoscut este destul de răspândit, însă calitatea vinurilor spumante fabricate, cu toate că se utilizează materie primă costisitoare, rămâne deseori imprevizibilă. The known process is quite widespread, but the quality of the sparkling wines produced, despite the use of expensive raw materials, often remains unpredictable.
Este cunoscut, de asemenea, procedeul de fabricare a vinurilor spumante, ales în calitate de cea mai apropiată soluţie, care prevede pregătirea şi păstrarea vinurilor materie primă brute seci, licorilor de zahăr (de rezervor şi de expediţie), maielei de levuri, cupajarea lor cu alcătuirea amestecului fermentativ şi fermentarea secundară a acestuia în prezenţa levurilor sub presiunea dioxidului de carbon format până la condiţiile vinului spumant finit, stoparea fermentării secundare şi îmbutelierea izobarometrică a vinului spumant [4]. În procedeul cunoscut, la pregătirea licorilor de rezervor şi de expediţie se admite utilizarea sucului şi a mustului de struguri (alcoolizat, sulfitat, concentrat). The process of making sparkling wines is also known, chosen as the closest solution, which provides for the preparation and storage of dry raw raw material wines, sugar liquors (reservoir and expedition), yeast yeast, their blending with the composition of the fermentation mixture and its secondary fermentation in the presence of yeasts under the pressure of the formed carbon dioxide to the conditions of the finished sparkling wine, stopping the secondary fermentation and isobarometric bottling of the sparkling wine [4]. In the known process, the use of grape juice and must (alcoholized, sulphited, concentrated) is allowed in the preparation of reservoir and expedition liquors.
Procedeul cunoscut este destul de simplu, permite fabricarea unor vinuri spumante cu caracter organoleptic specific şi preţ de cost scăzut, însă calitatea vinurilor spumante fabricate este destul de neomogenă, asortimentul lor este restrâns, iar stabilitatea nu totdeauna este previzibilă. The known process is quite simple, it allows the production of sparkling wines with a specific organoleptic character and low cost, but the quality of the sparkling wines produced is quite inhomogeneous, their assortment is limited, and stability is not always predictable.
Problema pe care o rezolvă invenţia propusă este fabricarea unui nou asortiment de vinuri spumante cu proprietăţi organoleptice distinctive omogene şi stabilitate garantată. The problem solved by the proposed invention is the manufacture of a new assortment of sparkling wines with distinctive, homogeneous organoleptic properties and guaranteed stability.
Procedeul de fabricare a vinului spumant, conform invenţiei, include pregătirea amestecului fermentativ din vin materie primă tratat, maia de levuri, sirop de zahăr şi must de struguri, fermentarea secundară, stoparea fermentării secundare, opţional condiţionarea vinului obţinut, odihna şi îmbutelierea izobarometrică a acestuia, totodată pregătirea amestecului fermentativ şi fermentarea secundară se efectuează în două etape, la prima etapă în vinul materie primă se introduce siropul de zahăr în cantitate necesară pentru atingerea unui conţinut de zaharuri de 4…8 g/dm3 şi se fermentează 2…6 g/dm3 de zaharuri, iar la etapa a doua se introduce mustul de struguri în cantitate necesară pentru atingerea unui conţinut de zaharuri de cel puţin 20 g/dm3 cu fermentarea ulterioară a 14…18 g/dm3 de zaharuri. The process for manufacturing sparkling wine, according to the invention, includes the preparation of the fermentative mixture from treated raw material wine, yeast, sugar syrup and grape must, secondary fermentation, stopping the secondary fermentation, optionally conditioning the obtained wine, resting and isobarometric bottling thereof, at the same time the preparation of the fermentative mixture and secondary fermentation are carried out in two stages, at the first stage the sugar syrup is introduced into the raw material wine in the quantity necessary to reach a sugar content of 4…8 g/dm3 and 2…6 g/dm3 of sugars are fermented, and at the second stage the grape must is introduced in the quantity necessary to reach a sugar content of at least 20 g/dm3 with subsequent fermentation of 14…18 g/dm3 of sugars.
Fermentarea la prima etapă poate fi efectuată în rezervoare unidirecţional deschise, după care amestecul fermentativ în fermentare se transvazează în rezervoare ermetice de presiune. The first stage fermentation can be carried out in one-way open tanks, after which the fermenting fermentation mixture is transferred into hermetic pressure tanks.
Efectul pozitiv al acestei invenţii, şi anume fabricarea unui asortiment de vinuri spumante cu proprietăţi organoleptice distinctive omogene şi stabilitate previzibilă, se datorează faptului că iniţierea fermentării în amestecul fermentativ (multiplicarea levurilor, consumul oxigenului, diminuarea potenţialului oxido-reductiv şi chiar impregnarea parţială cu dioxid de carbon) este efectuată cu consumul a 2…6 g/dm3 de zahăr, introdus cu siropul de zahăr. Se poate presupune că proprietăţile organoleptice distinctive şi omogene ale acestor vinuri se datorează faptului că din mustul introdus la a doua etapă amestecul în fermentare este îmbogăţit cu substanţe aromatice primare, care sunt lent eliberate de la hidroliza glicozidelor în condiţiile concentraţiilor scăzute de zahăr (terpene, aflate în must sub formă legată glicozidică). Aromele primare distinctive sunt păstrate în mediul fermentativ reductiv. The positive effect of this invention, namely the production of an assortment of sparkling wines with homogeneous distinctive organoleptic properties and predictable stability, is due to the fact that the initiation of fermentation in the fermentation mixture (yeast multiplication, oxygen consumption, reduction of the redox potential and even partial impregnation with carbon dioxide) is carried out with the consumption of 2…6 g/dm3 of sugar, introduced with sugar syrup. It can be assumed that the distinctive and homogeneous organoleptic properties of these wines are due to the fact that from the must introduced at the second stage the fermentation mixture is enriched with primary aromatic substances, which are slowly released from the hydrolysis of glycosides under conditions of low sugar concentrations (terpenes, found in the must in a glycosidically bound form). The distinctive primary aromas are preserved in the reductive fermentation environment.
Zaharurile, introduse cu mustul de struguri la a doua etapă din calculul de cel puţin 20 g/dm3, sunt consumate doar parţial (în cantitate de 12…16 g/dm3) de drojdii în condiţii optime. Zahărul natural al mustului din vinul spumant, în concentraţii mai mari de 4 g/dm3, este capabil să atribuie vinurilor spumante caractere distinctive. The sugars, introduced with the grape must at the second stage in the calculation of at least 20 g/dm3, are only partially consumed (in the amount of 12…16 g/dm3) by yeasts under optimal conditions. The natural sugar of the must in sparkling wine, in concentrations higher than 4 g/dm3, is able to attribute distinctive characters to sparkling wines.
În acelaşi timp, participarea tuturor componentelor în procesul biochimic al fermentării permite obţinerea unui vin spumant cu echilibrul fizico-chimic mai stabil, ca rezultat a unui vin spumant cu stabilitate garantată. At the same time, the participation of all components in the biochemical process of fermentation allows for the production of a sparkling wine with a more stable physico-chemical balance, resulting in a sparkling wine with guaranteed stability.
Posibilitatea iniţierii fermentaţiei cu consumul a 2…6 g/dm3 de zahăr în amestecul fermentativ în rezervoare unidirecţional deschise, permite diminuarea preţului de cost al vinului spumant datorită faptului că parţial procedeul poate fi efectuat în rezervoare obişnuite. The possibility of initiating fermentation with the consumption of 2…6 g/dm3 of sugar in the fermentation mixture in unidirectionally open tanks allows for a reduction in the cost price of sparkling wine due to the fact that the process can be partially carried out in ordinary tanks.
Pentru efectuarea acestui procedeu sunt necesare vase şi aparataj-standard folosite în vinificaţie pentru fabricarea vinurilor spumante (rezervoare cupaj şi rezervoare ermetice, pompe, furtunuri etc.). To perform this process, standard vessels and equipment used in winemaking for the production of sparkling wines are required (coupage tanks and hermetic tanks, pumps, hoses, etc.).
Procedeul propus se efectuează în modul următor. The proposed procedure is carried out in the following way.
Pregătirea şi păstrarea vinurilor brute seci, a sucului sau mustului de struguri, a maielei de levuri şi a siropurilor de zahăr se efectuează conform uzanţelor de la întreprinderile de producere a vinurilor. The preparation and storage of dry raw wines, grape juice or must, yeast leaven and sugar syrups are carried out according to the customs of wine production enterprises.
În rezervoare tehnologice, de preferinţă unidirecţional deschise, este pregătit amestecul fermentativ din vinuri brute seci tratate, maiaua de levuri şi siropul de zahăr din considerentele 4…8 g/dm3 de zahăr. In technological tanks, preferably open in one direction, the fermentation mixture is prepared from treated dry raw wines, yeast starter and sugar syrup with a sugar content of 4…8 g/dm3.
După iniţierea fermentaţiei şi consumul a 2…6 g/dm3 de zahăr din acest amestec fermentativ, el este transvazat cu precauţie (cu pierderi minime de CO2) în rezervoare închise (acrotofoare). În procesul transvazării în amestecul în fermentaţie este adiţionat suc sau must de struguri din considerentele de cel puţin 20 g/dm3 de zahăr. After the fermentation has started and 2…6 g/dm3 of sugar has been consumed from this fermentative mixture, it is carefully transferred (with minimal CO2 loss) into closed tanks (acrotophores). During the transfer process, grape juice or must is added to the fermenting mixture in order to obtain at least 20 g/dm3 of sugar.
După fermentarea, sub presiunea dioxidului de carbon format, a 14…18 g/dm3 de zahăr din amestecul fermentat, cu impregnarea vinului cu dioxid de carbon endogen, opţional este efectuată stoparea fermentaţiei secundare prin răcire şi/sau prin filtraţie. After fermentation, under the pressure of the formed carbon dioxide, of 14…18 g/dm3 of sugar from the fermented mixture, with the impregnation of the wine with endogenous carbon dioxide, the secondary fermentation is optionally stopped by cooling and/or filtration.
Vinul spumant este opţional condiţionat şi supus odihnei, în decursul căreia sunt controlate condiţiile şi este testată stabilitatea lui, după care vinul spumant condiţionat şi stabil este dirijat la îmbuteliere izobarometrică. The sparkling wine is optionally conditioned and subjected to rest, during which the conditions are controlled and its stability is tested, after which the conditioned and stable sparkling wine is directed to isobarometric bottling.
Exemplul 1 Example 1
Într-un rezervor unidirecţional deschis a fost pregătit amestecul fermentativ în cantitate de 8 dm3 din vin materie primă sec tratat (Rkaţiteli), sirop de zahăr din calculul 6 g/dm3 şi maiaua de levuri din calculul 3 mln/cm3. In an open unidirectional tank, the fermentation mixture was prepared in an amount of 8 dm3 of treated dry raw material wine (Rkaţiteli), sugar syrup at the rate of 6 g/dm3 and yeast at the rate of 3 mln/cm3.
După iniţierea fermentaţiei şi consumul a 4 g/dm3 de zahăr (4 zile), amestecul fermentativ a fost transvazat cu precauţie (cu pierderi minimale de CO2) într-un rezervor închis. În procesul transvazării în amestecul în fermentaţie a fost adiţionat must de struguri din soiul Muscat alb (păstrat la frig cu sulfitare moderată), din calculul 20 g/dm3 de zahăr. After the fermentation had started and 4 g/dm3 of sugar had been consumed (4 days), the fermentative mixture was carefully decanted (with minimal CO2 loss) into a closed tank. During the decanting process, white Muscat grape must (stored in the cold with moderate sulphitation) was added to the fermenting mixture, at the rate of 20 g/dm3 of sugar.
După 10 zile, la fermentarea a 16 g/dm3 de zahăr şi atingerea presiunii din vasul ermetic de 450 kPA (la 20°C), vinul spumant a fost transvazat cu filtraţie izobarometrică în alt rezervor ermetic, prealabil umplut cu dioxid de carbon. After 10 days, upon fermentation of 16 g/dm3 of sugar and reaching a pressure in the hermetic vessel of 450 kPA (at 20°C), the sparkling wine was transferred with isobarometric filtration into another hermetic tank, previously filled with carbon dioxide.
Vinul spumant obţinut a fost răcit până la 0°C, iar după odihna de 3 zile a fost îmbuteliat izobarometric. The resulting sparkling wine was cooled to 0°C, and after resting for 3 days, it was bottled isobarometrically.
Paralel a fost efectuată fabricarea vinului spumant după procedeul-proxim. Rezultatele sunt prezentate în tabel. In parallel, sparkling wine was produced using the proximate process. The results are presented in the table.
Exemplul 2 Example 2
Într-un rezervor ermetic a fost pregătit amestecul fermentativ în cantitate de 8 dm3 din vin materie primă sec tratat (Feteasca), sirop de zahăr din considerentele de 8 g/dm3 şi maiaua de levuri din considerentele de 3 mln/cm3. In a hermetic tank, the fermentation mixture was prepared in an amount of 8 dm3 of treated dry raw material wine (Feteasca), sugar syrup at a rate of 8 g/dm3 and yeast at a rate of 3 mln/cm3.
După iniţierea fermentaţiei şi consumul a 4 g/dm3 de zahăr (5 zile), în amestecul în fermentaţie a fost adiţionat must de struguri (concentrat), din considerentele de 20 g/dm3 de zahăr. After the initiation of fermentation and the consumption of 4 g/dm3 of sugar (5 days), grape must (concentrated) was added to the fermenting mixture, due to the 20 g/dm3 of sugar.
După 14 zile, la fermentarea a 14 g/dm3 de zahăr şi atingerea presiunii din rezervorul ermetic de 430 kPA (la 20°C), vinul spumant a fost transvazat cu filtraţie izobarometrică în alt rezervor ermetic, prealabil umplut cu dioxid de carbon, unde el a fost supus corectării condiţiilor la marca brut cu adiţionarea siropului de zahăr (de expediţie) din calculul de 12 g/dm3. After 14 days, upon fermentation of 14 g/dm3 of sugar and reaching the pressure in the hermetic tank of 430 kPA (at 20°C), the sparkling wine was transferred with isobarometric filtration into another hermetic tank, previously filled with carbon dioxide, where it was subjected to correction of conditions to the raw brand with the addition of sugar syrup (for shipping) in the calculation of 12 g/dm3.
Vinul spumant condiţionat a fost răcit până la 0°C, iar după odihna de 3 zile a fost îmbuteliat izobarometric. The conditioned sparkling wine was cooled to 0°C, and after 3 days of resting, it was bottled isobarometrically.
Paralel a fost efectuată fabricarea vinului spumant după procedeul-proxim, cu pregătirea amestecului fermentativ din vin materie primă sec tratat (Feteasca), sirop de zahăr din calculul de 20 g/dm3 şi maiaua de levuri din calculul de 3 mln/cm3. Vinul spumant, după fermentare în rezervorul ermetic până la atingerea presiunii de 430 kPA (la 20°C), a fost transvazat cu filtraţie izobarometrică în alt rezervor ermetic, prealabil umplut cu dioxid de carbon, unde el a fost supus corectării condiţiilor la marca sec cu adiţionarea siropului de expediţie, alcătuit din must de struguri (concentrat), din considerentele de 20 g/dm3. Rezultatele sunt prezentate în tabel. In parallel, the production of sparkling wine was carried out according to the proximate process, with the preparation of the fermentation mixture from dry treated raw material wine (Feteasca), sugar syrup at the rate of 20 g/dm3 and yeast starter at the rate of 3 mln/cm3. The sparkling wine, after fermentation in the hermetic tank until reaching a pressure of 430 kPA (at 20°C), was transferred by isobarometric filtration into another hermetic tank, previously filled with carbon dioxide, where it was subjected to correction of conditions to the dry brand with the addition of the expedition syrup, consisting of grape must (concentrate), at the rate of 20 g/dm3. The results are presented in the table.
Tabel Table
Caracteristicile Unitatea de măsură Variante Control 1 Exemplul 1 Control 2 Exemplul 2 Aldehide: - totale - inclusiv libere mg/l 93 18 75 9,0 108 12 80 8,5 Glicerină g/l 7,2 8,2 8,7 10,6 Diacetil mg/l 1,2 0,8 1,5 0,6 Potenţialul OR mV 365 320 345 315 Durata perlării ore 6,5 8,0 7,0 10,5 Necesitatea în tratare cu frig da nu da nu Nota organoleptică bal 8,6 9,0 8,8 9,1Characteristics Unit of measurement Variants Control 1 Example 1 Control 2 Example 2 Aldehydes: - total - including free mg/l 93 18 75 9.0 108 12 80 8.5 Glycerin g/l 7.2 8.2 8.7 10.6 Diacetyl mg/l 1.2 0.8 1.5 0.6 OR potential mV 365 320 345 315 Pearling duration hours 6.5 8.0 7.0 10.5 Need for cold treatment yes no yes no Organoleptic score bal 8.6 9.0 8.8 9.1
Concluzie: procedeul propus permite fabricarea unor vinuri spumante de o calitate mai superioară, cu proprietăţi organoleptice distinctive omogene şi stabilitate mai înaltă şi previzibilă. Conclusion: the proposed process allows the production of higher quality sparkling wines, with distinctive, homogeneous organoleptic properties and higher and more predictable stability.
1. Асти спуманте. Энциклопедия виноградарства. Кишинев, Главная редакция Молдавской Советской Энициклопедии, 1986, т.1, с. 121 1. These bubbles. Encyclopedia of winegrowing. Chişinău, Главная редикация Мольдавской Советской Енициклопедии, 1986, т.1, с. 121
2. Авакянц С.П. Игристые вина. Современная технология. Москва, Агропромиздат, 1986, с. 136-137 2. Авакянц С.П. Sparkling wines. Modern technology. Moscow, Agropromizdat, 1986, p. 136-137
3. Авакянц С.П. Игристые вина. Современная технология. Москва, Агропромиздат, 1986, с. 218-227 3. Авакянц С.П. Sparkling wines. Modern technology. Moscow, Agropromizdat, 1986, p. 218-227
4. Reguli generale privind fabricarea produselor vinicole. Reguli generale privind fabricarea vinurilor de struguri speciale efervescente spumante, RG MD 67-40582515-08:2010. Culegere sub redacţia Taran N., Print-caro, p. 378-408 4. General rules for the manufacture of wine products. General rules for the manufacture of special sparkling grape wines, RG MD 67-40582515-08:2010. Collection edited by Taran N., Print-caro, p. 378-408
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD1509G2 (en) * | 1999-08-18 | 2001-01-31 | Ынтреприндеря Технико-Штиинцификэ "Оенолаб" | Process for production of sparkling wines |
| MD2308C2 (en) * | 2001-03-01 | 2004-05-31 | Николае БОГАТЫЙ | Process for production of natural sparkling wine |
| MD3254C2 (en) * | 2006-05-23 | 2007-09-30 | Ванда Иван БОТНАРЬ | Process for producing natural sparkling wine |
| MD3813C2 (en) * | 2008-03-18 | 2009-08-31 | Михай МАЧУКА | Process for producing sparkling wine |
| MD4064C1 (en) * | 2010-02-17 | 2011-03-31 | Иван ПРИДА | Process for the production of sparkling wines |
-
2012
- 2012-09-28 MD MDS20120133A patent/MD626Z/en not_active IP Right Cessation
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD1509G2 (en) * | 1999-08-18 | 2001-01-31 | Ынтреприндеря Технико-Штиинцификэ "Оенолаб" | Process for production of sparkling wines |
| MD2308C2 (en) * | 2001-03-01 | 2004-05-31 | Николае БОГАТЫЙ | Process for production of natural sparkling wine |
| MD3254C2 (en) * | 2006-05-23 | 2007-09-30 | Ванда Иван БОТНАРЬ | Process for producing natural sparkling wine |
| EA012341B1 (en) * | 2006-05-23 | 2009-10-30 | Ванда Ивановна Ботнарь | Process for production of natural sparkling wines enriched with fruits and berries |
| MD3813C2 (en) * | 2008-03-18 | 2009-08-31 | Михай МАЧУКА | Process for producing sparkling wine |
| MD4064C1 (en) * | 2010-02-17 | 2011-03-31 | Иван ПРИДА | Process for the production of sparkling wines |
Non-Patent Citations (4)
| Title |
|---|
| Reguli generale privind fabricarea produselor vinicole. Reguli generale privind fabricarea vinurilor de struguri speciale efervescente spumante, RG MD 67-40582515-08:2010. Culegere sub redacţia Taran N., Print-caro, p. 378-408 * |
| Авакянц С.П. Игристые вина. Современная технология. Москва, Агропромиздат, 1986, с. 136-137 * |
| Авакянц С.П. Игристые вина. Современная технология. Москва, Агропромиздат, 1986, с. 218-227 * |
| Асти спуманте. Энциклопедия виноградарства. Кишинев, Главная редакция Молдавской Советской Энициклопедии, 1986, т.1, с. 121 * |
Also Published As
| Publication number | Publication date |
|---|---|
| MD626Y (en) | 2013-04-30 |
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| Date | Code | Title | Description |
|---|---|---|---|
| FG9Y | Short term patent issued | ||
| KA4Y | Short-term patent lapsed due to non-payment of fees (with right of restoration) | ||
| MM4Y | Short-term patent definitely lapsed due to non-payment of fees |