MD750Z - Process for producing extractive grape must intended for wine production and to processes for producing wines with its use - Google Patents
Process for producing extractive grape must intended for wine production and to processes for producing wines with its use Download PDFInfo
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- MD750Z MD750Z MDS20130140A MDS20130140A MD750Z MD 750 Z MD750 Z MD 750Z MD S20130140 A MDS20130140 A MD S20130140A MD S20130140 A MDS20130140 A MD S20130140A MD 750 Z MD750 Z MD 750Z
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- extractive
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- 235000014101 wine Nutrition 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 30
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 29
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 29
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 29
- 240000006365 Vitis vinifera Species 0.000 title 1
- 241000219095 Vitis Species 0.000 claims abstract description 28
- 238000002803 maceration Methods 0.000 claims abstract description 17
- 239000002253 acid Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- 238000000926 separation method Methods 0.000 claims abstract description 8
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 6
- 238000005352 clarification Methods 0.000 claims abstract description 6
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims description 12
- 230000020477 pH reduction Effects 0.000 claims description 5
- 235000007983 food acid Nutrition 0.000 claims description 4
- 150000008163 sugars Chemical class 0.000 claims description 4
- 150000007513 acids Chemical class 0.000 abstract description 7
- 235000021028 berry Nutrition 0.000 abstract description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 abstract 2
- 238000005987 sulfurization reaction Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 17
- 239000000126 substance Substances 0.000 description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 238000003860 storage Methods 0.000 description 9
- 238000000265 homogenisation Methods 0.000 description 8
- 235000010269 sulphur dioxide Nutrition 0.000 description 8
- RAHZWNYVWXNFOC-UHFFFAOYSA-N sulfur dioxide Inorganic materials O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 7
- 238000000605 extraction Methods 0.000 description 4
- 230000002195 synergetic effect Effects 0.000 description 4
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 3
- 238000004040 coloring Methods 0.000 description 3
- 230000003631 expected effect Effects 0.000 description 3
- 235000020095 red wine Nutrition 0.000 description 3
- 235000002906 tartaric acid Nutrition 0.000 description 3
- 239000011975 tartaric acid Substances 0.000 description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- 241001593968 Vitis palmata Species 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000005553 drilling Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 150000007522 mineralic acids Chemical class 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 235000015040 sparkling wine Nutrition 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- 241000219094 Vitaceae Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 210000003850 cellular structure Anatomy 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 235000020035 kilju Nutrition 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 238000011514 vinification Methods 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
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- Alcoholic Beverages (AREA)
Abstract
Invenţia se referă la industria vinicolă, şi anume la un procedeu de fabricare a mustului de struguri extractiv destinat producerii vinurilor şi la procedee de fabricare a vinurilor cu utilizarea acestuia.Procedeul de fabricare a mustului extractiv prevede acidularea boştinei prin adiţionarea unui acid sau a unor acizi alimentari în cantitate de 5…15 g/kg şi sulfitarea până la un conţinut de acid sulfuros de 150…300 mg/kg, macerarea boştinei timp de 2…6 ore cu amestecare şi separarea mustului extractiv obţinut cu limpezire opţională.Procedeul de producere a vinului prevede utilizarea mustului de struguri menţionat, totodată mustul nelimpezit se administrează în vin la sfârşitul fermentării alcoolice, iar mustul limpezit se utilizează în calitate de component de cupaj cu zaharuri naturale.The invention relates to the wine industry, namely to a process for making the grape must for the production of wine and to the processes for making the wine with its use. The process for making the must is acidifying the berry by adding an acid or acids. feeds in the amount of 5 ... 15 g / kg and sulfurization to a sulfuric acid content of 150 ... 300 mg / kg, maceration of the bush for 2 ... 6 hours with mixing and separation of the extractive must obtained with optional clarification. of the wine provides for the use of said grape must, at the same time the unpolished must is administered in wine at the end of the alcoholic fermentation, and the clarified must is used as a component of natural sugar blending.
Description
Invenţia se referă la industria vinicolă, şi anume la un procedeu de fabricare a mustului de struguri extractiv destinat producerii vinurilor şi la procedee de fabricare a vinurilor cu utilizarea acestuia. The invention relates to the wine industry, namely to a process for manufacturing extractive grape must intended for wine production and to processes for manufacturing wines using it.
Este cunoscut procedeul de fabricare a vinurilor roşii şi roze, care prevede extracţia pieliţei de struguri roşii, separată de must, cu soluţie acidulată puternic cu un amestec de acid citric şi acid neorganic (clorhidric, sulfuric sau fosforic), separarea extractului colorat şi folosirea lui la fabricarea vinurilor [1]. The process for making red and rosé wines is known, which involves extracting the red grape skin, separated from the must, with a strongly acidified solution with a mixture of citric acid and inorganic acid (hydrochloric, sulfuric or phosphoric), separating the colored extract and using it in the manufacture of wines [1].
Procedeul cunoscut este simplu şi permite folosirea raţională şi practic completă a rezervelor tehnologice de substanţe colorante ale pieliţei strugurilor. The known process is simple and allows for the rational and practically complete use of the technological reserves of coloring substances in grape skins.
În acelaşi timp, procedeul necesită efectuarea operaţiunii de separare a pieliţei de must şi folosirea cantităţilor sporite de acizi, inclusiv acizi neorganici (neadmişi în vinuri), care, la folosirea extractului colorat pentru producerea vinurilor necesită a fi parţial neutralizat şi eliminat, fapt ce diminuează calitatea şi nativitatea vinurilor. At the same time, the process requires the operation of separating the skin from the must and the use of increased quantities of acids, including inorganic acids (not allowed in wines), which, when using the colored extract for wine production, need to be partially neutralized and eliminated, which diminishes the quality and nativity of the wines.
Sunt cunoscute de asemenea procedee de fabricare a mustului de struguri extractiv, care prevăd sulfitarea mustuielii proaspete de struguri roşii cu concentraţii sporite ale anhidridei sulfuroase (30…40 g/hl) [2] sau 2 g/l, separarea şi păstrarea mustului extractiv, păstrarea şi desulfitarea lui, folosirea ulterioară a mustului în calitate de component de cupaj cu zaharuri naturale la producerea vinurilor sau la fabricarea mustului concentrat [3]. There are also known processes for making extractive grape must, which provide for the sulphiting of fresh red grape must with increased concentrations of sulphurous anhydride (30…40 g/hl) [2] or 2 g/l, the separation and storage of the extractive must, its storage and desulphitis, the subsequent use of the must as a blending component with natural sugars in the production of wines or in the manufacture of concentrated must [3].
Procedeul cunoscut permite fabricarea mustului de struguri extractiv în flux continuu, diminuarea termenului de macerare a mustuielii şi obţinerea unui must cu concentraţii sporite de substanţe extractive, inclusiv de substanţe tanante şi colorante. The known process allows the manufacture of extractive grape must in continuous flow, reducing the must maceration time and obtaining a must with increased concentrations of extractive substances, including tanning and coloring substances.
În acelaşi timp, procedeele cunoscute necesită concentraţii sporite de anhidridă sulfuroasă (nocivă şi corozivă), vase speciale şi condiţii severe de păstrare a mustului extractiv, precum şi aparataj sofisticat de desulfitare a mustului înainte de utilizarea lui, fapt ce face problematică aplicarea acestor procedee la întreprinderile cu productivitatea medie şi mică, la care creşte considerabil preţul de cost al producţiei. At the same time, the known processes require high concentrations of sulfurous anhydride (harmful and corrosive), special vessels and severe conditions for storing the extractive must, as well as sophisticated equipment for desulfitizing the must before its use, which makes the application of these processes problematic for enterprises with medium and low productivity, at which the cost of production increases considerably.
Problema pe care o rezolvă invenţia propusă este diminuarea cheltuielilor şi a cantităţii de anhidridă sulfuroasă utilizată. The problem that the proposed invention solves is the reduction of expenses and the quantity of sulfurous anhydride used.
Problema expusă este rezolvată prin aceea că se propune un procedeu de fabricare a mustului de struguri extractiv destinat producerii vinului, care prevede acidularea boştinei după scurgerea mustului ravac prin adiţionarea unui acid sau a unor acizi alimentari în cantitate de 5…15 g/kg şi sulfitarea până la un conţinut de acid sulfuros de 150…300 mg/dm3, macerarea boştinei timp de 2…6 ore cu amestecare şi separarea mustului extractiv obţinut cu limpezire opţională. The problem presented is solved by proposing a process for manufacturing extractive grape must intended for wine production, which provides for acidification of the must after draining the must by adding an acid or food acids in an amount of 5…15 g/kg and sulfitation to a sulfurous acid content of 150…300 mg/dm3, maceration of the must for 2…6 hours with mixing and separation of the extractive must obtained with optional clarification.
După macerare, cel puţin o parte din mustul ravac scurs este amestecat cu boştina cu macerare ulterioară suplimentară timp de 0,5…2 ore. After maceration, at least part of the drained must is mixed with the must with additional subsequent maceration for 0.5…2 hours.
Totodată, se propune un procedeu de producere a vinului, care prevede administrarea în vin a mustului de struguri extractiv nelimpezit la sfârşitul fermentării alcoolice şi un procedeu de producere a vinului, care prevede cupajarea vinului cu must de struguri extractiv limpezit utilizat în calitate de component de cupaj cu zaharuri naturale. At the same time, a wine production process is proposed, which provides for the administration of unclarified extractive grape must into wine at the end of alcoholic fermentation and a wine production process, which provides for the blending of wine with clarified extractive grape must used as a blending component with natural sugars.
Fabricarea mustului conform procedeului propus permite obţinerea unui must extractiv cu diminuarea considerabilă a cheltuielilor atât la efectuarea procesului de extracţie, cât şi la păstrarea lui ulterioară. The manufacture of must according to the proposed process allows obtaining an extractive must with a considerable reduction in expenses both during the extraction process and during its subsequent storage.
Procedeul presupune folosirea efectului extractiv sinergic al amestecului de extragenţi (cunoscuţi şi folosiţi separat în procedeele de fabricare a mustului extractiv) - soluţiilor de acizi organici şi anhidridă sulfuroasă. The process involves using the synergistic extractive effect of the mixture of extractants (known and used separately in the extraction wort manufacturing processes) - solutions of organic acids and sulfurous anhydride.
Adiţionarea acizilor alimentari şi sulfitarea boştinei (mustuielii, din care a fost separat mustul ravac, şi în care se conţine principala cantitate de substanţe extractibile), conform regimurilor descrise, permite obţinerea unui mediu solid-lichid cu concentraţie optimală în aceşti componenţi, care sunt repartizaţi în faza lichidă. Regimurile menţionate de macerare a boştinei permit efectuarea proceselor sinergice de hidroliză moderată, cu ”găurirea” şi ”străpungerea” pereţilor celulari ai pieliţei strugurilor, fără distrugerea masivă a structurii lor, eliberând, în acelaşi timp, accesul la substanţele extractibile. The addition of food acids and the sulphiting of the must (the must from which the must has been separated and which contains the main amount of extractable substances), according to the described regimes, allows obtaining a solid-liquid medium with an optimal concentration of these components, which are distributed in the liquid phase. The mentioned regimes of maceration of the must allow performing synergistic processes of moderate hydrolysis, with the "drilling" and "piercing" of the cell walls of the grape skin, without massive destruction of their structure, freeing, at the same time, access to the extractable substances.
Diminuarea concentraţiilor acizilor şi anhidridei sulfuroase nu permit obţinerea efectului preconizat fără eforturi suplimentare, iar mărirea lor poate duce la ridicarea substanţială a cheltuielilor, inclusiv la stabilizarea ulterioară a mustului extractiv şi a vinurilor fabricate cu folosirea lor (legată de trecerea în must a substanţelor macromoleculare, formate la distrugerea masivă a structurii celulare a pieliţei). Reducing the concentrations of acids and sulfurous anhydride does not allow obtaining the expected effect without additional efforts, and their increase can lead to a substantial increase in expenses, including the subsequent stabilization of the extractive must and wines made with their use (related to the passage into the must of macromolecular substances, formed during the massive destruction of the skin's cellular structure).
Durata macerării boştinei sulfitate şi acidulate este în legătură directă cu concentraţiile substanţelor extragente şi cu temperatura procesului. În limitele temperaturilor obişnuite şi concentraţiilor sus-menţionate durata macerării boştinei de 2…6 ore este suficientă pentru obţinerea efectului preconizat optim. The maceration duration of sulphited and acidulated bostina is directly related to the concentrations of extractive substances and the process temperature. Within the limits of the usual temperatures and concentrations mentioned above, the maceration duration of bostina of 2…6 hours is sufficient to obtain the optimal expected effect.
Întoarcerea a cel puţin unei părţi din mustul-ravac, prealabil separată din mustuială, în boştina sulfitată, acidulată şi macerată, omogenizarea şi macerarea suplimentară timp de 0,5…2 ore a amestecului permite trecerea mai completă a substanţelor extractibile (taninuri, antociani, substanţe aromatice etc.) şi a substanţelor extragente (anhidrida sulfuroasă şi acizii organici) din boştina macerată în must, care este maximală când este folosită totalitatea mustului ravac. Returning at least part of the must-ravac, previously separated from the must, to the sulphited, acidulated and macerated bostina, homogenizing and additional maceration for 0.5…2 hours of the mixture allows for a more complete passage of extractable substances (tannins, anthocyanins, aromatic substances, etc.) and extractive substances (sulfurous anhydride and organic acids) from the macerated bostina into the must, which is maximal when the entire must-ravac is used.
Durata macerării suplimentare de 0,5…2 ore este determinată primordial din considerente tehnice, fiindcă procesele care au loc la această etapă (dat fiind că a fost efectuată macerarea iniţială cu ”găurirea”, ”străpungerea” pereţilor celulari ai pieliţei strugurilor), se datorează mai mult omogenizării, decât difuziei. The duration of the additional maceration of 0.5…2 hours is determined primarily for technical reasons, because the processes that take place at this stage (given that the initial maceration was carried out with the "drilling", "piercing" of the cell walls of the grape skin), are due more to homogenization than to diffusion.
Menţionăm că în 2 kg de mustuială se conţine aproximativ 1 kg de must-ravac şi 1 kg de boştină, iar în 1 kg de boştină se conţine aproximativ 0,5 kg de must şi 0,5 kg de tescovină. We mention that 2 kg of must contains approximately 1 kg of must and 1 kg of pomace, and 1 kg of pomace contains approximately 0.5 kg of must and 0.5 kg of pomace.
Pentru realizarea procedeului de fabricare a mustului extractiv este nevoie de aparataj-standard, folosit în industria de prelucrare a strugurilor. To carry out the process of manufacturing the extractive must, standard equipment is needed, used in the grape processing industry.
Procedeul se efectuează în modul următor. The procedure is carried out in the following way.
În sezonul de vinificaţie strugurii culeşi sunt supuşi prelucrării cu obţinerea mustuielii proaspete, care de regulă este sulfitată moderat (25…50 mg/kg). During the winemaking season, the harvested grapes are processed to obtain fresh must, which is usually moderately sulfidated (25…50 mg/kg).
Mustuiala obţinută este dirijată în vase, dotate cu sisteme de scurgere şi de agitare (omogenizare). În acest scop pot fi folosite reactoare, sisteme Roto şi chiar prese orizontale moderne. The obtained must is directed into vessels, equipped with draining and stirring (homogenization) systems. For this purpose, reactors, Roto systems and even modern horizontal presses can be used.
Din mustuială este separat mustul-ravac (50 dal din o tonă), care este dirijat la fabricarea vinurilor ori este stocat în vase-tampon. The must (50 dal from a ton) is separated from the must, which is directed to the production of wines or is stored in buffer vessels.
Boştina este acidulată cu 5…15 g de acizi alimentari admişi (tartric, citric, malic sau amestecul lor) şi sulfitată din considerentele 150…300 mg/kg. Boştina acidulată şi sulfitată este macerată în decurs de 2…6 ore, cu omogenizare intensivă la început şi 2…3 amestecuri pe parcurs. The bostina is acidified with 5…15 g of permitted food acids (tartaric, citric, malic or their mixture) and sulphited at 150…300 mg/kg. The acidified and sulphited bostina is macerated for 2…6 hours, with intensive homogenization at the beginning and 2…3 mixtures along the way.
După macerare boştina extrasă este supusă presării cu separarea mustului extractiv. Opţional, în boştina extrasă este întors totalmente sau parţial mustul ravac, prealabil separat şi stocat în vase-tampon. În acest caz, amestecul este omogenizat intens şi macerat suplimentar 0,5…2 ore (pentru stabilirea echilibrului de concentraţie). After maceration, the extracted must is pressed with the separation of the extractive must. Optionally, the ravac must, previously separated and stored in buffer vessels, is completely or partially returned to the extracted must. In this case, the mixture is intensively homogenized and macerated for an additional 0.5…2 hours (to establish the concentration balance).
Mustul de struguri extractiv nelimpezit poate fi introdus în vinurile tinere la sfârşitul fermentării alcoolice ori este supus limpezirii şi dirijat la păstrare îndelungată cu folosirea ulterioară în calitate de component de cupaj cu zaharuri naturale la fabricarea vinurilor cu zahăr rezidual sau vinurilor spumante. Unclarified extractive grape must can be introduced into young wines at the end of alcoholic fermentation or is subjected to clarification and directed to long-term storage with subsequent use as a blending component with natural sugars in the production of wines with residual sugar or sparkling wines.
Cantităţile de must extractiv, utilizate la fabricarea vinurilor concrete, sunt determinate din considerentele atingerii extractivităţii şi concentraţiei de zahar necesare, respectând normele legale de acidulare. The quantities of extractive must used in the manufacture of specific wines are determined based on considerations of achieving the necessary extractivity and sugar concentration, respecting the legal acidification norms.
Exemplul 1 Example 1
Din 15 kg de mustuială proaspătă din amestec de soiuri cu nuanţe de Muscat, cu concentraţia zahărului de 225 g/dm3 şi aciditatea titrabilă de 4,5 g/dm3, prealabil sulfitată cu 75 mg/dm3, a fost separat mustul ravac în cantitate de 7,5 dm3. From 15 kg of fresh must from a mixture of varieties with Muscat nuances, with a sugar concentration of 225 g/dm3 and a titratable acidity of 4.5 g/dm3, previously sulphited with 75 mg/dm3, the ravac must was separated in an amount of 7.5 dm3.
Boştina, în cantitate de 7,5 kg, a fost acidulată prin adiţionarea a 37,5 g de acid tartric (5 g/kg) şi sulfitată suplimentar până la 150 mg la kg, după omogenizare intensivă a fost macerată cu două amestecuri în decurs de 2 ore. The boştina, in an amount of 7.5 kg, was acidified by adding 37.5 g of tartaric acid (5 g/kg) and additionally sulphited up to 150 mg per kg, after intensive homogenization it was macerated with two mixtures within 2 hours.
În boştina macerată a fost întoarsă cu omogenizare toată cantitatea mustului ravac, şi după o macerare de 0,5 ore, din amestecul obţinut a fost separat prin scurgere şi presare mustul de struguri extractiv în cantitate de 11 dm3. The entire quantity of the ravac must was returned to the macerated vat with homogenization, and after a maceration of 0.5 hours, the extractive grape must in an amount of 11 dm3 was separated from the obtained mixture by draining and pressing.
Mustul de struguri extractiv a fost sulfitat suplimentar până la 180 mg/dm3 şi supus limpezirii statice, iar după separarea de precipitatul format a fost păstrat la temperatura de 4…6°C, care datorită efectului sinergic al acizilor şi anhidridei sulfuroase a exclus fermentarea. The extractive grape must was additionally sulfidated up to 180 mg/dm3 and subjected to static clarification, and after separation from the formed precipitate it was stored at a temperature of 4…6°C, which, due to the synergistic effect of acids and sulfurous anhydride, excluded fermentation.
Mustul extractiv după păstrare a fost folosit la fabricarea unui vin liniştit demisec (cu adiţionare în cupaj cu vin sec alb a 8% din volum) şi la fabricarea unui vin spumant (cu adiţionare în amestecul fermentativ a 15% din volum). The extractive must after storage was used to make a still semi-dry wine (with the addition of 8% of the volume in the blend with dry white wine) and to make a sparkling wine (with the addition of 15% of the volume in the fermentation mixture).
Vinurile, fabricate cu folosirea mustului extractiv, obţinut conform procedeului propus, se caracterizează prin proprietăţi organoleptice avansate, în special prin gust proaspăt şi aromă fină de flori, miere şi bobiţe proaspete. The wines, made using the extractive must, obtained according to the proposed process, are characterized by advanced organoleptic properties, especially by a fresh taste and fine aroma of flowers, honey and fresh berries.
Exemplul 2 Example 2
Din 25 kg de mustuială proaspătă de Cabernet Sauvignon, cu concentraţia zahărului de 192 g/dm3 şi aciditatea titrabilă de 5,5 g/dm3, prealabil sulfitată cu 125 mg/dm3, a fost separat mustul ravac în cantitate de 11,5 dm3. From 25 kg of fresh Cabernet Sauvignon must, with a sugar concentration of 192 g/dm3 and a titratable acidity of 5.5 g/dm3, previously sulphited with 125 mg/dm3, the must was separated in an amount of 11.5 dm3.
Boştina, în cantitate de 13,5 kg, a fost acidulată (cu amestec de acid tartric şi acid citric 1:1) prin adiţionarea a 185 g de acizi (13,7 g/kg) şi sulfitată suplimentar din considerentele atingerii concentraţiei acidului sulfuros de 280 mg/kg, iar după omogenizare intensivă a fost macerată cu trei amestecuri în decurs de 6 ore. The 13.5 kg of Boština was acidified (with a 1:1 mixture of tartaric acid and citric acid) by adding 185 g of acids (13.7 g/kg) and additionally sulphited in order to reach a sulphurous acid concentration of 280 mg/kg, and after intensive homogenisation it was macerated with three mixtures over a period of 6 hours.
În boştina macerată a fost întoarsă cu omogenizare jumătate din cantitatea mustului ravac, iar după o macerare de 1 oră, din amestecul obţinut a fost separat prin scurgere şi presare mustul de struguri extractiv în cantitate de 11,25 dm3. Half of the amount of the ravac must was returned to the macerated lees with homogenization, and after a 1-hour maceration, the extractive grape must in an amount of 11.25 dm3 was separated from the obtained mixture by draining and pressing.
O parte a mustului de struguri extractiv a fost folosită la sporirea extractivităţii unui vin tânăr roşu, prin adiţionarea lui la sfârşitul fermentării alcoolice în cantitate de 5% din volum, fapt ce a permis majorarea considerabilă a extractivităţii, culorii şi lejer a acidităţii titrabile (la 0,75 g/dm3). Part of the extractive grape must was used to increase the extractivity of a young red wine, by adding it at the end of alcoholic fermentation in an amount of 5% by volume, which allowed a considerable increase in extractivity, color and slightly in titratable acidity (to 0.75 g/dm3).
O altă parte a mustului de struguri extractiv a fost supusă limpezirii statice, iar după separarea de precipitatul format a fost păstrată îndelungat în vase tehnologice obişnuite, fără termostabilizare. Cu toate acestea, datorită efectului sinergic al acizilor şi anhidridei sulfuroase, a fost exclusă fermentarea şi/sau alterarea lui. Another part of the extractive grape must was subjected to static clarification, and after separation from the formed precipitate it was stored for a long time in ordinary technological vessels, without thermostabilization. However, due to the synergistic effect of acids and sulfurous anhydride, its fermentation and/or alteration was excluded.
Mustul extractiv limpezit după păstrare a fost folosit la fabricarea unui vin liniştit demisec prin adiţionarea în cantitate de 8% în cupaj cu un vin sec roşu, ce a permis de a obţine, cu cheltuieli minime, un vin cu proprietăţi organoleptice avansate. The clarified extractive must after storage was used to make a still semi-dry wine by adding 8% in a blend with a dry red wine, which allowed to obtain, with minimal expense, a wine with advanced organoleptic properties.
Exemplul 3 Example 3
Din 10 kg de mustuială proaspătă de Pinot Noir, cu concentraţia zahărului de 247 g/dm3 şi aciditatea titrabilă de 5,4 g/dm3, prealabil sulfitată cu 100 mg/dm3, a fost separat musul ravac în cantitate de 4,4 dm3, care a fost dirijat la fabricarea unui vin sec roz. From 10 kg of fresh Pinot Noir must, with a sugar concentration of 247 g/dm3 and a titratable acidity of 5.4 g/dm3, previously sulphited with 100 mg/dm3, 4.4 dm3 of ravac must was separated, which was used to make a dry pink wine.
Boştina, în cantitate de 5,6 kg, a fost acidulată (cu amestec de acid tartric, acid citric şi acid lactic 1:1:1) prin adiţionarea a 50 g de acizi (8,9 g/kg) şi sulfitată din considerentele 220 mg/kg, după omogenizare intensivă a fost macerată cu trei amestecuri în decurs de 4 ore. The boština, in an amount of 5.6 kg, was acidified (with a mixture of tartaric acid, citric acid and lactic acid 1:1:1) by adding 50 g of acids (8.9 g/kg) and sulphited at 220 mg/kg, after intensive homogenization it was macerated with three mixtures within 4 hours.
Boştina extrasă a fost presată cu obţinerea a 2,6 dm3 de must de struguri extractiv, care direct după separare a fost dirijat la sporirea extractivităţii unui vin roşu sec din acelaşi soi, prin adiţionare la sfârşitul fermentării alcoolice a acestuia, în cantitate de 10 % din volum. The extracted grape must was pressed to obtain 2.6 dm3 of extractive grape must, which directly after separation was directed to increasing the extractivity of a dry red wine of the same variety, by adding it at the end of its alcoholic fermentation, in an amount of 10% of the volume.
Aceasta a permis fabricarea unui vin sec roşu de soi de calitate, inclusiv cu extractivitate şi culoare avansată. Gustul vinului fabricat a devenit mai plin şi echilibrat inclusiv şi datorită prospeţimii, aportată de ridicarea parţială a acidităţii titrabile în el. This allowed the production of a quality dry red varietal wine, including advanced extractivity and color. The taste of the wine produced became fuller and more balanced, including due to the freshness, brought by the partial increase in titratable acidity in it.
Indicii fizico-chimici ai musturilor de struguri extractive, fabricate după procedeul propus sunt prezentate în tabel. The physicochemical indices of extractive grape musts, manufactured according to the proposed process, are presented in the table.
Indicii fizico-chimici Must Muscat ottonel Cabernet Sauvignon Pinot noir Concentraţia în masă a zahărului, g/dm3 220 190 243 Aciditatea titrabilă, g/dm3 7,6 19,8 13,4 Acid sulfuros, mg/dm3, - total - liber 162 66 250 132 198 110 Substanţe fenolice, mg/dm3 680 3200 3050 Substanţe colorante (antocieni), mg/dm3 - 1067 830 Extract sec nereducător, g/dm3 26 33 31Physico-chemical indices Must Muscat ottonel Cabernet Sauvignon Pinot noir Mass concentration of sugar, g/dm3 220 190 243 Titratable acidity, g/dm3 7.6 19.8 13.4 Sulfurous acid, mg/dm3, - total - free 162 66 250 132 198 110 Phenolic substances, mg/dm3 680 3200 3050 Coloring substances (anthocyanins), mg/dm3 - 1067 830 Non-reducing dry extract, g/dm3 26 33 31
Exemplele menţionate şi datele din tabel permit de a trage concluzia că procedeul de fabricare a mustului de struguri extractiv propus permite producerea, păstrarea şi utilizarea acestuia cu obţinerea efectului preconizat －diminuarea cheltuielilor atât în procesul de extracţie, cât şi la păstrarea şi folosirea mustului extractiv. Acidularea boştinei permite optimizarea proceselor de extracţie cu resurse minime şi facilitarea păstrării ulterioare a mustului extractiv. Majorarea parţială a acidităţii vinurilor, la folosirea mustului extractiv, este, de regulă, tehnologic şi economic argumentată. Mai mult ca atât, procedeul permite obţinerea unui produs, care face posibil de a spori proprietăţile organoleptice ale vinurilor, fabricate cu utilizarea lui cu respectarea normelor legale de sulfitare şi acidulare pentru totalitatea lor. The examples mentioned and the data in the table allow us to conclude that the proposed process for manufacturing extractive grape must allows for its production, storage and use with the achievement of the expected effect - reducing costs both in the extraction process and in the storage and use of the extractive must. Acidification of the pomace allows for the optimization of extraction processes with minimal resources and facilitates the subsequent storage of the extractive must. The partial increase in the acidity of wines, when using the extractive must, is, as a rule, technologically and economically justified. Moreover, the process allows for the production of a product that makes it possible to enhance the organoleptic properties of wines, manufactured with its use in compliance with the legal norms of sulfite and acidification for their entirety.
Menţionăm că fabricarea unor asemenea vinuri din mustul produs după procedeul cunoscut (fără desulfitare) este practic imposibilă, iar calitatea vinurilor fabricate din must desulfitat (suplimentar la cheltuielile considerabile) este, ca regulă, mediocră. We mention that the production of such wines from must produced according to the known process (without desulphite) is practically impossible, and the quality of wines made from desulphite must (in addition to the considerable expenses) is, as a rule, mediocre.
1. US 3935317 A 1976.01.27 1. US 3935317 A 1976.01.27
2. FR 2199554 A1 1974.04.12 2. FR 2199554 A1 1974.04.12
3. DE 2641872 A1 1978.03.23 3. DE 2641872 A1 1978.03.23
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| MD913Z (en) * | 2014-08-26 | 2016-01-31 | Общественное Учреждение Научно-Практический Институт Садоводства И Пищевых Технологий | Processes for producing acidifier and juice from Vitis labrusca grape varieties |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2199554A1 (en) * | 1972-07-11 | 1974-04-12 | Pepin Fils | High quality coloured grape must - by sulphiting before mashing and pressing |
| US3935317A (en) * | 1974-05-30 | 1976-01-27 | Bianchi Joseph S | Preparation of red and rose wines |
| DE2641872A1 (en) * | 1976-09-17 | 1978-03-23 | Seitz Werke Gmbh | Pigment extn. from red grape mash - by sulphur di:oxide leaching in retention tank and mash press |
| 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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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2199554A1 (en) * | 1972-07-11 | 1974-04-12 | Pepin Fils | High quality coloured grape must - by sulphiting before mashing and pressing |
| US3935317A (en) * | 1974-05-30 | 1976-01-27 | Bianchi Joseph S | Preparation of red and rose wines |
| DE2641872A1 (en) * | 1976-09-17 | 1978-03-23 | Seitz Werke Gmbh | Pigment extn. from red grape mash - by sulphur di:oxide leaching in retention tank and mash press |
| SU1759867A1 (en) * | 1990-06-12 | 1992-09-07 | Технологическо-Конструкторский Институт Научно-Производственного Объединения "Яловены" | Method of distilling semi-dry wine |
Non-Patent Citations (2)
| Title |
|---|
| Балануцэ А.П., Мустяцэ Г.Ф. Современная технология столовых вин. Кишинев, Картя Молдовеняскэ, 1885, с. 138-144 * |
| Сборник основных правил, технологических инструкций и нормативных материалов по производству винодельческой продукции. Под ред. Саришвили Н.Г. Москва, Пищепромиздат, 1998, с.29 * |
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