MD713Z - Process for preservation of grape must intended for the production of wine and process for wine production by the blending method with its use - Google Patents
Process for preservation of grape must intended for the production of wine and process for wine production by the blending method with its use Download PDFInfo
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- 235000014101 wine Nutrition 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 26
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 23
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 23
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 23
- 238000002156 mixing Methods 0.000 title claims abstract description 18
- 238000004321 preservation Methods 0.000 title abstract description 5
- 240000006365 Vitis vinifera Species 0.000 title 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims abstract description 41
- 238000003860 storage Methods 0.000 claims abstract description 25
- 241000219095 Vitis Species 0.000 claims abstract description 22
- 235000007983 food acid Nutrition 0.000 claims abstract description 17
- 239000002253 acid Substances 0.000 claims abstract description 13
- 150000007513 acids Chemical class 0.000 claims abstract description 8
- 241000219094 Vitaceae Species 0.000 claims abstract description 6
- 235000021021 grapes Nutrition 0.000 claims abstract description 6
- 238000005352 clarification Methods 0.000 claims abstract description 4
- 230000020477 pH reduction Effects 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 12
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 10
- 235000002906 tartaric acid Nutrition 0.000 claims description 9
- 239000011975 tartaric acid Substances 0.000 claims description 9
- 230000007423 decrease Effects 0.000 claims description 5
- 239000000203 mixture Substances 0.000 description 11
- 238000001914 filtration Methods 0.000 description 5
- 230000028016 temperature homeostasis Effects 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 235000015040 sparkling wine Nutrition 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 239000006025 fining agent Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000008092 positive effect Effects 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- 238000011514 vinification Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 229910000278 bentonite Inorganic materials 0.000 description 1
- 239000000440 bentonite Substances 0.000 description 1
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000010494 dissociation reaction Methods 0.000 description 1
- 230000005593 dissociations Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000003631 expected effect Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000002803 maceration Methods 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000002351 pectolytic effect Effects 0.000 description 1
- 230000000737 periodic effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000020049 table wine Nutrition 0.000 description 1
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
Invenţia se referă la industria vinicolă, şi anume la un procedeu de conservare a mustului de struguri şi la un procedeu de fabricare a vinului prin metoda cupajării. The invention relates to the wine industry, namely to a process for preserving grape must and to a process for making wine by the blending method.
Este cunoscut un procedeu de conservare a mustului, destinat fabricării vinurilor, care prevede culesul şi prelucrarea strugurilor cu obţinerea mustului proaspăt, sulfitarea lui preliminară, limpezirea şi separarea lui de precipitat, sulfitarea suplimentară a mustului limpede până la 900…1000 mg/dm3 de acid sulfuros şi păstrarea lui îndelungată până la fabricarea vinurilor prin metoda de cupajare cu vinuri materie primă [1]. A must preservation process is known, intended for wine production, which provides for the harvesting and processing of grapes to obtain fresh must, its preliminary sulfite treatment, its clarification and separation from the precipitate, additional sulfite treatment of the clear must up to 900…1000 mg/dm3 of sulfurous acid and its long-term storage until wine production by the method of blending with raw material wines [1].
Este cunoscut, de asemenea, procedeul de fabricare a vinurilor, care prevede cupajarea vinului materie primă cu must conservat până la condiţii determinate ale zahărului şi stabilizarea cupajului [2]. The winemaking process is also known, which involves blending the raw wine with must preserved to certain sugar conditions and stabilizing the blend [2].
În procesul de fabricare a mustului de struguri şi a vinurilor materie primă se admite şi se foloseşte pe larg acidularea prin administrarea acizilor alimentari, admişi în acest scop (tartric, malic, citric şi, în unele cazuri, lactic). Acidularea mustului, vinului tânăr sau vinului materie primă este reglementată şi are unele restricţii ce ţin de natura acizilor utilizaţi şi limitele de utilizare [Reguli generale privind fabricarea produselor vinicole. Culegere sub redacţia Taran N., Chişinău, „Print-Caro”, 2010, p. 21]. In the process of manufacturing grape must and raw wine, acidification by administering food acids, admitted for this purpose (tartaric, malic, citric and, in some cases, lactic), is widely accepted and used. The acidification of must, young wine or raw wine is regulated and has some restrictions related to the nature of the acids used and the limits of use [General rules for the manufacture of wine products. Collection edited by Taran N., Chişinău, "Print-Caro", 2010, p. 21].
Procedeul de conservare a mustului prin sulfitare şi procedeul de fabricare a vinurilor cu utilizarea acestuia sunt folosite pe larg în practica oenologică, preponderent la fabricarea vinurilor cu zahăr restant, datorită simplicităţii aparente şi a calităţilor organoleptice specifice şi apreciate ale vinurilor fabricate. The process of preserving must by sulfite and the process of making wines using it are widely used in oenological practice, mainly in the manufacture of wines with residual sugar, due to their apparent simplicity and the specific and appreciated organoleptic qualities of the wines produced.
În acelaşi timp, procedeul se caracterizează prin o neuniformitate a calităţii, poate fi folosit doar la un restrâns asortiment de vinuri, cu cheltuieli relativ sporite. At the same time, the process is characterized by uneven quality, can only be used for a limited range of wines, and is relatively expensive.
Aceste momente negative sunt legate de faptul că păstrarea îndelungată a mustului de struguri sulfitat necesită folosirea vaselor şi a condiţiilor speciale de păstrare, precum şi doze sporite de acid sulfuros. Durata de păstrare a acestui must fără termoreglare (la temperatura ambiantă) este, ca regulă, limitată de perioada rece a anului, fiind necesare cheltuieli considerabile la păstrarea lui în perioada caldă. These negative moments are related to the fact that long-term storage of sulphited grape must requires the use of special containers and storage conditions, as well as increased doses of sulphurous acid. The storage period of this must without thermoregulation (at ambient temperature) is, as a rule, limited by the cold period of the year, and considerable expenses are required for its storage in the warm period.
Problemele pe care le rezolvă invenţia sunt micşorarea cheltuielilor la fabricarea vinurilor materie primă prin diminuarea concentraţiilor de acid sulfuros utilizat la conservarea mustului de struguri sulfitat, precum şi simplificarea cerinţelor de păstrare a acestuia cu diminuarea cheltuielilor de termoreglare. The problems solved by the invention are reducing the costs of manufacturing raw material wines by reducing the concentrations of sulfurous acid used to preserve the sulfided grape must, as well as simplifying its storage requirements by reducing thermoregulation costs.
Problemele expuse se soluţionează prin aceea că procedeul propus de conservare a mustului de struguri destinat fabricării vinului prevede prelucrarea strugurilor cu obţinerea mustului proaspăt, sulfitarea preliminară a acestuia, limpezirea mustului, sulfitarea suplimentară şi păstrarea ulterioară în vase tehnologice ermetice, totodată procedeul include acidularea mustului înainte sau după sulfitarea suplimentară prin adiţionarea unui acid sau unor acizi alimentari în cantitate care asigură diminuarea pH-ului până la valori mai mici de 2,8, iar sulfitarea preliminară şi suplimentară se efectuează până la un conţinut total de acid sulfuros de 150...300 mg/dm3. The problems presented are solved by the fact that the proposed process for preserving grape must intended for wine production provides for the processing of grapes to obtain fresh must, its preliminary sulfite treatment, clarification of the must, additional sulfite treatment and subsequent storage in hermetic technological vessels, at the same time the process includes acidification of the must before or after additional sulfite treatment by adding an acid or food acids in an amount that ensures the decrease of the pH to values lower than 2.8, and the preliminary and additional sulfite treatment is carried out up to a total sulfurous acid content of 150...300 mg/dm3.
Acidul sau acizii alimentari se adiţionează în cantitate de 6...15 g/dm3, calculat în acid tartric. The food acid or acids are added in an amount of 6...15 g/dm3, calculated as tartaric acid.
Procedeul de fabricare a vinului prin metoda cupajării prevede cupajarea vinului materie primă sec cu must conservat definit mai sus în cantitate ce asigură respectarea normelor tehnice de acidulare a vinului. The process of making wine through the blending method involves blending the dry raw material wine with the preserved must defined above in a quantity that ensures compliance with the technical standards for wine acidification.
Avantajul acestei invenţii, şi anume diminuarea cheltuielilor de producere, se datorează efectului sinergic stabilizant (antiseptic şi antioxidant) al acidităţii active (pH-ul mai mic de 2,8) şi concentraţiei de acid sulfuros liber (echilibrul ionic al acidului sulfuros din must la diminuarea pH-ului se deplasează în direcţia măririi ponderii acidului sulfuros liber, care la un pH mai jos de 2,8 este mai mare de 40% din concentraţia totală). The advantage of this invention, namely the reduction of production costs, is due to the synergistic stabilizing effect (antiseptic and antioxidant) of the active acidity (pH lower than 2.8) and the concentration of free sulfurous acid (the ionic balance of sulfurous acid in the must when the pH decreases moves in the direction of increasing the share of free sulfurous acid, which at a pH lower than 2.8 is greater than 40% of the total concentration).
Mustul de struguri, folosit la fabricarea mustului de struguri sulfitat, este caracterizat, ca regulă, de o aciditate de 6…8 g/dm3 şi o aciditate activă scăzută (pH-ul în limitele 3,4…3,6 u.c.). Pentru diminuarea pH-ului mustului mai jos de 2,8 este necesară introducerea a cel puţin 6 g de acid sau acizi alimentari (calculat în acid tartric). Acidularea cu introducerea în must a mai bine de 15 g de acid sau acizi alimentari (calculat în acid tartric) nu permite de a obţine un efect de diminuare suplimentară considerabilă a pH-ului şi de ranforsare a efectului pozitiv, deoarece după diminuarea pH-ului în must până la 2,4…2,5, acesta este tamponat puternic de gradul de disociere a acizilor alimentari la concentraţii sporite. Grape must, used in the production of sulphited grape must, is characterized, as a rule, by an acidity of 6…8 g/dm3 and a low active acidity (pH within the limits of 3.4…3.6 u.c.). To reduce the pH of the must below 2.8, it is necessary to introduce at least 6 g of food acid or acids (calculated in tartaric acid). Acidification with the introduction of more than 15 g of food acid or acids (calculated in tartaric acid) into the must does not allow to obtain an effect of a further considerable decrease in pH and strengthening of the positive effect, because after reducing the pH in the must to 2.4…2.5, it is strongly buffered by the degree of dissociation of food acids at increased concentrations.
Cantitatea de 6…15 g/dm3 (calculat în acid tartric) de acid sau acizi alimentari, care ar trebui introdusă în mustul sulfitat pentru obţinerea efectului preconizat, este mai mare decât cantitatea prevăzută de normele legale pentru acest component de cupaj separat, tocmai de aceea mustul sulfitat şi acidulat poate fi introdus în cupajele de vinuri materie primă cu restricţii pentru respectarea normelor legale de acidulare la fiecare partidă a vinurilor în parte. Procedeul de fabricare a vinurilor cu folosirea mustului de struguri sulfitat prevede respectarea normelor legale de acidulare sumară a partidelor de vinuri. The quantity of 6…15 g/dm3 (calculated in tartaric acid) of food acid or acids, which should be introduced into the sulphited must to obtain the expected effect, is higher than the quantity provided by the legal norms for this separate blending component, which is why sulphited and acidified must can be introduced into the blends of raw wine with restrictions to comply with the legal norms of acidification for each batch of wines. The process of making wines using sulphited grape must requires compliance with the legal norms of summary acidification of wine batches.
Păstrarea mustului de struguri sulfitat cu aciditatea activă sporită (pH-ul în limitele 2,4…2,8 u.c.) poate fi efectuată fără restricţii speciale, inclusiv la temperaturi variabile ale mediului ambiant, în vase tehnologice obişnuite. La respectarea normelor igienice obişnuite, păstrarea mustului acidulat necesită doze scăzute de acid sulfuros în limitele 150…300 mg/dm3 (în dependenţă de temperatură), fapt ce permite respectarea concentraţiei acidului sulfuros liber din el în limitele 50…150 mg/dm3. La necesitate, pe parcursul păstrării concentraţia acidului sulfuros poate fi corectată prin adiţionarea periodică a acestuia. Storage of sulphited grape must with increased active acidity (pH within the limits of 2.4…2.8 u.c.) can be carried out without special restrictions, including at variable ambient temperatures, in ordinary technological vessels. When observing ordinary hygienic standards, the storage of acidified must requires low doses of sulphurous acid within the limits of 150…300 mg/dm3 (depending on temperature), which allows maintaining the concentration of free sulphurous acid in it within the limits of 50…150 mg/dm3. If necessary, during storage the concentration of sulphurous acid can be corrected by its periodic addition.
Folosirea dozelor rezonabile de acid sulfuros total în limitele 100…300 mg/dm3 cu cheltuieli energetice minime oferă posibilitatea de a extinde arealul de utilizare a procedeului cu diminuarea considerabilă a costurilor vinurilor. The use of reasonable doses of total sulfurous acid within the limits of 100…300 mg/dm3 with minimal energy costs offers the possibility of expanding the area of use of the process with a considerable reduction in wine costs.
Utilizarea mustului acidulat prin adiţionarea în mustul de struguri a unui acid sau a unui amestec de acizi organici admişi în cantitate de 6…15 g/dm3 (calculat în acid tartric) la cupajare în cantităţile care asigură respectarea normelor tehnice de acidulare pentru fiecare partidă de vin materie primă fabricat (normele tehnologice de acidulare, în dependenţă de destinaţie, sunt de la 1,5 până la 3 g/dm3) permite obţinerea unui efect pozitiv cu folosirea resurselor minime şi respectarea legislaţiei vinicole. The use of acidified must by adding to the grape must an acid or a mixture of organic acids admitted in an amount of 6…15 g/dm3 (calculated in tartaric acid) during blending in quantities that ensure compliance with the technical acidification standards for each batch of raw material wine manufactured (the technological acidification standards, depending on the destination, are from 1.5 to 3 g/dm3) allows obtaining a positive effect with the use of minimal resources and compliance with wine legislation.
Pentru realizarea acestui procedeu sunt necesare vase şi aparataj-standard, folosite în vinificaţie pentru fabricarea vinurilor. To carry out this process, standard vessels and equipment are required, used in winemaking for the production of wines.
Procedeul propus se realizează în modul următor. The proposed process is carried out in the following way.
Strugurii culeşi sunt supuşi prelucrării cu obţinerea mustului proaspăt, care este dirijat la pregătirea mustului sulfitat conform procedeului propus. The harvested grapes are processed to obtain fresh must, which is directed to the preparation of sulphited must according to the proposed process.
În acest scop, mustul proaspăt este sulfitat preliminar până la un conţinut de acid sulfuros de 50…100 mg/dm3, limpezit cu sau fără folosirea enzimelor şi separat de burbă. For this purpose, the fresh must is preliminarily sulphited to a sulphurous acid content of 50…100 mg/dm3, clarified with or without the use of enzymes and separated from the lees.
Mustul de struguri limpezit este sulfitat suplimentar până la 150…250 mg/dm3, totodată, înainte sau după sulfitarea suplimentară, se acidulează, cu diminuarea pH-ului până la valori mai mici de 2,8, prin introducerea în el a cel puţin 6 g/dm3 de acid sau a unui amestec de acizi alimentari (calculaţi în acid tartric). The clarified grape must is additionally sulphited up to 150…250 mg/dm3, at the same time, before or after the additional sulphiting, it is acidified, with the pH decreasing to values lower than 2.8, by introducing into it at least 6 g/dm3 of acid or a mixture of food acids (calculated in tartaric acid).
Cantitatea de acid sau de acizi necesară pentru adiţionare, în limitele 6…15 g/dm3, este determinată pentru fiecare partidă concretă de must în dependenţă de aciditatea totală şi aciditatea activă a acestuia, ţinând cont de condiţiile reale de producere la păstrarea ulterioară a acestuia (vasele de păstrare, starea sanitară, temperatura etc.). The amount of acid or acids required for addition, within the limits of 6…15 g/dm3, is determined for each specific batch of must depending on its total acidity and active acidity, taking into account the actual production conditions during its subsequent storage (storage vessels, sanitary condition, temperature, etc.).
Mustul cu aciditatea majorată şi sulfitat, cu aciditatea activă sporită (ca regulă pH-ul în limitele 2,4…2,7), este dirijat la păstrare în vase tehnologice ermetice, unde este păstrat inclusiv la temperatura mediului ambiant. The must with increased acidity and sulphite, with increased active acidity (as a rule, pH within the limits of 2.4…2.7), is sent for storage in hermetic technological vessels, where it is kept even at ambient temperature.
Pe parcursul păstrării, în mustul de struguri sulfitat şi acidulat se determină regulat acidul sulfuros liber, care este menţinut în limitele de la 50 până la 100 mg/dm3 (în dependenţă de temperatura de păstrare), prin adiţionarea periodică a acestuia. La diminuarea rapidă a acidului sulfuros liber, care poate servi ca avertizare despre o posibilă multiplicare a drojdiilor şi o primejdie de fermentare, mustul poate fi prelevat cu filtraţie sterilizantă în alte vase curate cu adiţionarea acidului sulfuros, pentru menţinerea acestuia în limitele recomandate. During storage, free sulfurous acid is regularly determined in the sulfidated and acidified grape must, which is maintained within the limits of 50 to 100 mg/dm3 (depending on the storage temperature), by periodically adding it. In the event of a rapid decrease in free sulfurous acid, which can serve as a warning about a possible multiplication of yeasts and a danger of fermentation, the must can be sampled with sterilizing filtration into other clean vessels with the addition of sulfurous acid, to maintain it within the recommended limits.
După păstrare, este efectuată fabricarea vinurilor cu folosirea acestui must sulfitat şi acidulat prin cupajarea cu vin materie primă. Cantitatea mustului în cupaj este calculată din considerentele atingerii concentraţiei necesare de zahăr şi respectării normelor legale de acidulare pentru fiecare partidă de vin în parte. After storage, wine is made using this sulfidated and acidified must by blending it with raw wine. The amount of must in the blend is calculated based on achieving the required sugar concentration and complying with the legal acidification norms for each batch of wine.
Vinurile cupajate pot fi stabilizate contra tulburărilor coloidale şi cristaline prin cleire şi/ori tratare cu frig şi dirijate la odihnă şi îmbutiliere ori pot fi folosite la fabricarea altor vinuri (de exemplu, în calitate de amestec fermentativ la fabricarea vinurilor spumante etc.). Blended wines can be stabilized against colloidal and crystalline disorders by fining and/or cold treatment and sent to rest and bottling or can be used in the production of other wines (for example, as a fermentation mixture in the production of sparkling wines, etc.).
Exemplul 1 Example 1
Mustul proaspăt din amestec de soiuri cu nuanţe de Muscat, cu concentraţia zahărului de 225 g/dm3, a fost sulfitat din considerentele iniţiale de 100 mg/dm3, limpezit şi separat de burbă. The fresh must from a mixture of varieties with Muscat nuances, with a sugar concentration of 225 g/dm3, was sulphited from the initial considerations of 100 mg/dm3, clarified and separated from the lees.
Mustul limpezit a fost supus filtrării grosiere şi sulfitării suplimentare până la 200 mg/dm3 de acid sulfuros total, după care a fost dirijat la păstrare în vase ermetice. În vasul de păstrare mustul sulfitat cu aciditatea titrabilă de 6,4 g/dm3 şi pH-ul 3,32 a fost acidulat până la pH-ul de 2,7, pentru ce a fost necesară adiţionarea unui amestec de acid tartric şi malic (2:1) în cantitate de 6 g/dm3. The clarified must was subjected to coarse filtration and additional sulphiting up to 200 mg/dm3 of total sulphurous acid, after which it was sent for storage in hermetic vessels. In the storage vessel, the sulphited must with a titratable acidity of 6.4 g/dm3 and pH 3.32 was acidified to a pH of 2.7, for which it was necessary to add a mixture of tartaric and malic acid (2:1) in an amount of 6 g/dm3.
Mustul sulfitat şi acidulat a fost păstrat la temperatura mediului ambiant, care în decurs de 8 luni a oscilat între 0 … + 20°C, cu adiţionarea de două ori a câte 50 mg/dm3 de acid sulfuros. The sulphited and acidified must was stored at ambient temperature, which over the course of 8 months ranged between 0…+20°C, with the addition of 50 mg/dm3 of sulphurous acid twice.
Păstrarea mustului de struguri a fost efectuată fără cheltuieli suplimentare, legate de filtraţii şi termoreglare. La sfârşitul termenului de păstrare concentraţia acidului sulfuros total în mustul sulfitat a ajuns la 270 mg/dm3. The grape must was stored without additional expenses related to filtration and thermoregulation. At the end of the storage period, the concentration of total sulfurous acid in the sulfidated must reached 270 mg/dm3.
Ulterior, mustul de struguri sulfitat şi acidulat a fost folosit pentru fabricarea vinurilor cu zahăr restant după procedeul propus. În acest scop, a fost efectuată cupajarea unui vin materie primă sec (alcool 11,5% vol., aciditatea titrabilă 5,6 g/dm3, concentraţia acidului sulfuros total 120 mg/dm3) şi a mustului sulfitat şi acidulat (concentraţia zahărului 220 g/dm3, aciditatea titrabilă 11,5 g/dm3, concentraţia acidului sulfuros total 270 mg/dm3). Subsequently, the sulphited and acidified grape must was used for the production of wines with residual sugar according to the proposed process. For this purpose, a dry raw material wine (alcohol 11.5% vol., titratable acidity 5.6 g/dm3, total sulfurous acid concentration 120 mg/dm3) and the sulphited and acidified must (sugar concentration 220 g/dm3, titratable acidity 11.5 g/dm3, total sulfurous acid concentration 270 mg/dm3) were blended.
Cupajarea vinului a fost efectuată în proporţie de 8:2, pentru a obţine în cupaj a caracteristicilor organoleptice şi fizico-chimice necesare vinului demidulce, cu respectarea normelor tehnice de acidulare (norma totală de acidulare la fabricarea unor astfel de vinuri reprezintă 4 g/dm3, inclusiv 1,5 - pentru must şi 2,5 - pentru vin materie primă). Acidularea suplimentară a volumului de vin concret a constituit 1,2 g/dm3 (6x2/10), care, cu toate că vinul materie primă a fost fabricat din must, prealabil acidulat cu 1 g/dm3, dovedeşte respectarea normelor tehnice. The wine was blended in a ratio of 8:2, in order to obtain in the blend the organoleptic and physico-chemical characteristics necessary for semi-sweet wine, in compliance with the technical norms of acidification (the total norm of acidification in the manufacture of such wines is 4 g/dm3, including 1.5 - for must and 2.5 - for raw material wine). The additional acidification of the specific volume of wine was 1.2 g/dm3 (6x2/10), which, although the raw material wine was made from must, previously acidified with 1 g/dm3, proves compliance with the technical norms.
Vinul demidulce condiţionat (alcool 9,2% vol., concentraţia zahărului 44 g/dm3, aciditatea titrabilă 6,8 g/dm3, concentraţia acidului sulfuros total 150 mg/dm3), după tratarea cu substanţe de cleire a fost supus tratării cu frig şi dirijat la odihnă, apoi a fost îmbutiliat la rece. The conditioned semi-sweet wine (alcohol 9.2% vol., sugar concentration 44 g/dm3, titratable acidity 6.8 g/dm3, total sulfuric acid concentration 150 mg/dm3), after treatment with fining agents, was subjected to cold treatment and allowed to rest, then bottled cold.
Exemplul 2 Example 2
Mustuiala din struguri de soiul Traminer a fost sulfitată din considerentele 100 mg/kg şi supusă, după adiţionarea fermenţilor pectolitici, macerării în vase tehnologice cu agitator, în decurs de 18 ore, la temperatura de 18…22°C cu amestecare de 4 ori a câte 5 min. The must from Traminer grapes was sulphited at 100 mg/kg and, after adding pectolytic enzymes, subjected to maceration in technological vessels with agitator, for 18 hours, at a temperature of 18…22°C with mixing 4 times for 5 min.
Mustul proaspăt separat de mustuială, cu concentraţia zahărului de 273 g/dm3, aciditatea titrabilă de 3,6 g/dm3 şi pH-ul de 3,75, a fost sulfitat din considerentele de 150 mg/dm3, limpezit static cu adiţionarea bentonitei şi separat de burbă. The fresh must separated from the must, with a sugar concentration of 273 g/dm3, a titratable acidity of 3.6 g/dm3 and a pH of 3.75, was sulphited to the extent of 150 mg/dm3, statically clarified with the addition of bentonite and separated from the lees.
Mustul limpezit a fost supus filtrării grosiere şi acidulat până la pH-ul de 2,5 prin adiţionarea a 15 g/dm3 de acid tartric. The clarified must was subjected to coarse filtration and acidified to pH 2.5 by adding 15 g/dm3 of tartaric acid.
Mustul acidulat a fost suplimentar sulfitat până la concentraţia acidului sulfuros egală cu 200 mg/dm3, ulterior a fost dirijat la păstrare la temperatura mediului ambiant, care în decurs 8 luni a oscilat între 0… +25°C. Pe parcursul păstrării mustul a fost transvazat de pe precipitatul format în alt vas, cu filtrarea grosieră şi adiţionarea suplimentară a 50 mg/dm3 de acid sulfuros. The acidified must was additionally sulphited to a sulfurous acid concentration of 200 mg/dm3, then it was sent for storage at ambient temperature, which over 8 months ranged between 0… +25°C. During storage, the must was decanted from the precipitate formed into another vessel, with coarse filtration and additional addition of 50 mg/dm3 of sulfurous acid.
Păstrarea mustului de struguri a fost efectuată fără cheltuieli suplimentare, legate de termoreglare. La sfârşitul termenului de păstrare concentraţia acidului sulfuros total în mustul sulfitat a ajuns la 235 mg/dm3. The grape must was stored without any additional costs related to thermoregulation. At the end of the storage period, the concentration of total sulfurous acid in the sulfidated must reached 235 mg/dm3.
Ulterior mustul de struguri sulfitat a fost folosit pentru fabricarea vinurilor după procedeul propus. Subsequently, the sulfidated grape must was used to make wines according to the proposed process.
În acest scop, a fost efectuată cupajarea vinului materie primă pentru vinurile spumante (alcool 12,8% vol., aciditatea tirabilă 6,5 g/dm3, concentraţia acidului sulfuros total 120 mg/dm3) şi a mustului de struguri sulfitat şi acidulat (concentraţia zahărului 270 g/dm3, aciditatea titrabilă 17,8 g/dm3, concentraţia acidului sulfuros total 235 mg/dm3). For this purpose, the blending of raw material wine for sparkling wines (alcohol 12.8% vol., titratable acidity 6.5 g/dm3, total sulfurous acid concentration 120 mg/dm3) and sulfidated and acidified grape must (sugar concentration 270 g/dm3, titratable acidity 17.8 g/dm3, total sulfurous acid concentration 235 mg/dm3) was carried out.
Cupajarea vinului materie primă cu mustul sulfitat a fost efectuată în proporţie de 8,9:1,1, cu scopul obţinerii în cupaj a conţinutului necesar de zahăr 30 g/dm3, cât şi respectării normelor tehnice de acidulare (pentru aşa tipuri de vinuri reprezintă 3 g/dm3, inclusiv maximum 1,5 în must şi 1,5 - în vin materie primă). Acidularea volumului concret de vin după cupajare a constituit 1,65 g/dm3 (15 x 1,1/10), care, cu toate că vinul materie primă a fost pregătit cu acidularea prealabilă a mustului (1,0 g/dm3), dovedeşte respectarea normelor tehnice. The blending of the raw material wine with the sulphited must was carried out in a ratio of 8.9:1.1, in order to obtain the required sugar content of 30 g/dm3 in the blend, as well as to comply with the technical norms of acidification (for such types of wines it is 3 g/dm3, including a maximum of 1.5 in the must and 1.5 - in the raw material wine). The acidification of the specific volume of wine after blending was 1.65 g/dm3 (15 x 1.1/10), which, although the raw material wine was prepared with the preliminary acidification of the must (1.0 g/dm3), proves compliance with the technical norms.
Vinul, fabricat conform acestui procedeu (alcool 11,4% vol., concentraţia zahărului 29,5 g/dm3, aciditatea titrabilă 7,7 g/dm3, concentraţia acidului sulfuros total 132 mg/dm3), după tratare cu substanţe de cleire a fost supus tratării cu frig şi dirijat la pregătirea amestecului fermentativ pentru producerea ulterioară a unui vin spumant. The wine, manufactured according to this process (alcohol 11.4% vol., sugar concentration 29.5 g/dm3, titratable acidity 7.7 g/dm3, total sulfurous acid concentration 132 mg/dm3), after treatment with fining agents, was subjected to cold treatment and directed to the preparation of the fermentation mixture for the subsequent production of a sparkling wine.
Procedeul cunoscut de conservare a mustului nu necesită concentraţii sporite de acid sulfuros, care nu numai că diminuează calitatea şi proprietăţile igienice ale viitorului vin, fabricat cu utilizarea acestui must, ci şi duce la cheltuieli sporite de producere, din cauza cerinţelor severe faţă de materialul vaselor de păstrare. The known process of preserving must does not require high concentrations of sulfurous acid, which not only diminishes the quality and hygienic properties of the future wine, made using this must, but also leads to increased production costs, due to the severe requirements for the material of the storage vessels.
Procedeul propus permite păstrarea mustului de struguri sulfat la concentraţii scăzute de acid sulfuros, fără utilizarea unor vase tehnologice specifice şi termoreglare, diminuând cheltuielile de producere. Mai mult ca atât, procedeul de fabricare a vinurilor cu folosirea mustului de struguri sulfitat şi acidulat permite respectarea normelor tehnice pentru totalitatea volumului lor. The proposed process allows the preservation of sulfated grape must at low concentrations of sulfurous acid, without the use of specific technological vessels and thermoregulation, reducing production costs. Moreover, the process of making wines using sulfidated and acidified grape must allows compliance with technical standards for their entire volume.
1. Сборник основных правил, технологических инструкций и нормативных материалов по производству винодельческой продукции. Под ред. Саришвили Н.Г. Москва, Пищепромиздат, 1998, p.29 1. Collection of basic rules, technological instructions and normative materials for the production of wine production. Ed. Sarishvili N.G. Moscow, Pišchepromizdat, 1998, p.29
2. Балануцэ А.П., Мустяцэ Г.Ф. Современная технология столовых вин. Кишинев, Картя Молдовеняскэ, 1885, p. 138-144 2. Балануце А.П., Мустяце Г.Ф. Contemporary table wine technology. Chişinău, Картя Мольдовеняске, 1885, p. 138-144
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| SU1759867A1 (en) * | 1990-06-12 | 1992-09-07 | Технологическо-Конструкторский Институт Научно-Производственного Объединения "Яловены" | Method of distilling semi-dry wine |
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| Title |
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| Балануцэ А.П., Мустяцэ Г.Ф. Современная технология столовых вин. Кишинев, Картя Молдовеняскэ, 1885, p. 138-144 * |
| Сборник основных правил, технологических инструкций и нормативных материалов по производству винодельческой продукции. Под ред. Саришвили Н.Г. Москва, Пищепромиздат, 1998, p.29 * |
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