MD799Z - Process for producing extractive grape must - Google Patents
Process for producing extractive grape must Download PDFInfo
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- MD799Z MD799Z MDS20130194A MDS20130194A MD799Z MD 799 Z MD799 Z MD 799Z MD S20130194 A MDS20130194 A MD S20130194A MD S20130194 A MDS20130194 A MD S20130194A MD 799 Z MD799 Z MD 799Z
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- maceration
- squash
- extractive
- grape
- acid
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- 238000000034 method Methods 0.000 title claims abstract description 29
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 15
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 15
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 15
- 240000006365 Vitis vinifera Species 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 claims abstract description 23
- 238000002803 maceration Methods 0.000 claims abstract description 22
- 235000014101 wine Nutrition 0.000 claims abstract description 17
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000007983 food acid Nutrition 0.000 claims abstract description 11
- 230000020477 pH reduction Effects 0.000 claims abstract description 9
- 241000219094 Vitaceae Species 0.000 claims abstract description 8
- 235000021021 grapes Nutrition 0.000 claims abstract description 8
- 238000003825 pressing Methods 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 241000219095 Vitis Species 0.000 claims description 13
- 238000005352 clarification Methods 0.000 abstract description 3
- 240000004244 Cucurbita moschata Species 0.000 abstract 7
- 235000009854 Cucurbita moschata Nutrition 0.000 abstract 7
- 235000009852 Cucurbita pepo Nutrition 0.000 abstract 7
- 235000020354 squash Nutrition 0.000 abstract 7
- 238000005086 pumping Methods 0.000 abstract 2
- 239000000126 substance Substances 0.000 description 12
- 238000002156 mixing Methods 0.000 description 7
- 238000000605 extraction Methods 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- 229930002877 anthocyanin Natural products 0.000 description 4
- 235000010208 anthocyanin Nutrition 0.000 description 4
- 239000004410 anthocyanin Substances 0.000 description 4
- 150000004636 anthocyanins Chemical class 0.000 description 4
- 238000004040 coloring Methods 0.000 description 4
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 4
- RAHZWNYVWXNFOC-UHFFFAOYSA-N sulfur dioxide Inorganic materials O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 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
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000003631 expected effect Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000000737 periodic effect Effects 0.000 description 3
- 235000010269 sulphur dioxide Nutrition 0.000 description 3
- 235000002906 tartaric acid Nutrition 0.000 description 3
- 239000011975 tartaric acid Substances 0.000 description 3
- 241001593968 Vitis palmata Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000007522 mineralic acids Chemical class 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 1
- 210000003850 cellular structure Anatomy 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000010908 decantation Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 235000020035 kilju Nutrition 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000015040 sparkling wine Nutrition 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
- AKEJUJNQAAGONA-UHFFFAOYSA-N sulfur trioxide Inorganic materials O=S(=O)=O AKEJUJNQAAGONA-UHFFFAOYSA-N 0.000 description 1
- 238000011514 vinification Methods 0.000 description 1
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- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
Abstract
Description
Invenţia se referă la industria vinicolă, şi anume la un procedeu de fabricare a mustului de struguri extractiv destinat producerii vinului. The invention relates to the wine industry, namely to a process for manufacturing extractive grape must intended for wine production.
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 un acid anorganic (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 an 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 anorganici (neadmişi în vinuri), care la folosirea extractului colorat pentru producerea vinurilor necesită a fi parţial neutralizaţi şi eliminaţi, 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].
Aceste procedee permit 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. These processes allow 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.
Mai este cunoscut procedeul 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 process of manufacturing extractive grape must intended for wine production is also known, 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 sulphiting 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 [4]. After maceration, at least part of the drained must is mixed with the must with additional subsequent maceration for 0.5…2 hours [4].
Procedeul cunoscut permite producerea mustului cu extractivitate şi intensitate a culorii sporite, însă implimentarea lui este destul de anevoiasă, necesită folosirea aparatajului special, a personalului calificat şi este însoţit de cheltuieli sporite de producere. The known process allows the production of must with increased extractivity and color intensity, but its implementation is quite difficult, requires the use of special equipment, qualified personnel and is accompanied by increased production costs.
Problema pe care o rezolvă invenţia propusă este simplificarea procedeului şi diminuarea cheltuielilor. The problem that the proposed invention solves is to simplify the process and reduce costs.
Problema se soluţionează prin aceea că procedeul de fabricare a mustului de struguri extractiv destinat producerii vinului prevede prelucrarea strugurilor cu obţinerea mustuielii, transvazarea acesteia într-un vas de macerare dotat cu agitator, sulfitarea mustuielii până la un conţinut de 250…350 mg/kg SO2 şi acidularea prin administrarea unui acid alimentar în cantitate de 2…6 g/kg, macerarea mustuielii, scurgerea extractului, presarea mustuielii şi limpezirea extractului, totodată, transvazarea mustuielii se efectuează în 2…3 porţii cu un interval de timp între ele, iar sulfitarea şi acidularea se efectuează prin administrarea în prima porţie de mustuială a cantităţii de acid sulfuros sau de săruri ale acestuia, precum şi de acid alimentar, necesare pentru cantitatea totală de mustuială destinată macerării. The problem is solved by the fact that the process of manufacturing extractive grape must intended for wine production provides for the processing of grapes to obtain must, its transfer into a maceration vessel equipped with a stirrer, sulfitating the must to a content of 250…350 mg/kg SO2 and acidification by administering a food acid in an amount of 2…6 g/kg, maceration of the must, draining the extract, pressing the must and clarifying the extract, at the same time, the transfer of the must is carried out in 2…3 portions with a time interval between them, and sulfitating and acidification are carried out by administering to the first portion of must the amount of sulfurous acid or its salts, as well as food acid, necessary for the total amount of must intended for maceration.
Totodată, o porţie constituie 30…50% din cantitatea totală de mustuială, iar intervalul de timp dintre transvazări constituie 4…24 ore. At the same time, one portion constitutes 30…50% of the total quantity of must, and the time interval between decantations is 4…24 hours.
Fabricarea mustului extractiv conform procedeului propus este mai simplă şi permite diminuarea considerabilă a cheltuielilor atât la efectuarea procesului de extracţie, cât şi la păstrarea lui ulterioară. The production of the extractive must according to the proposed process is simpler and allows for a considerable reduction in expenses both during the extraction process and during its subsequent storage.
Procedeul propus presupune folosirea efectului extractiv sinergic al amestecului de extragenţi - soluţiilor de acizi organici şi anhidridă sulfuroasă şi a dozelor ridicate ale acestora, care în prima porţie a mustuielii depăşesc de 2…3 ori concentraţia lor finală, asigurând practic sterilitatea acestei porţii şi extracţia profundă, fiind suficientă durata de 4…24 ore. The proposed process involves using the synergistic extractive effect of the mixture of extractants - solutions of organic acids and sulfurous anhydride and their high doses, which in the first portion of the must exceed 2...3 times their final concentration, practically ensuring the sterility of this portion and deep extraction, with a duration of 4...24 hours being sufficient.
Adăugarea în vasul de extracţie a următoarelor porţii de mustuială proaspătă, care diminuază concentraţia extragenţilor adăugaţi până la 250…350 mg/kg de acid sulfuros şi respectiv 2…6 g/kg de acid alimentar, permite continuarea extracţiei în condiţii mai puţin agresive, fapt ce favorizează obţinerea unui must cu componenţa substanţelor extractive balansată. Adding the following portions of fresh must to the extraction vessel, which reduces the concentration of the added extractants to 250…350 mg/kg of sulfurous acid and 2…6 g/kg of food acid, respectively, allows the extraction to continue under less aggressive conditions, which favors obtaining a must with a balanced composition of extractive substances.
Regimurile menţionate de macerare a mustuielii permit efectuarea proceselor sinergice de extracţie agresivă masivă a substanţelor fenolice din pieliţă şi parţial din seminţele strugurilor în prima porţie a mustuielii, urmată de extracţia mai selectivă a antocianilor (substanţelor colorante) din pieliţa mustuielii următoarelor porţii. The mentioned must maceration regimes allow for the synergistic processes of aggressive massive extraction of phenolic substances from the skin and partially from the grape seeds in the first portion of the must, followed by the more selective extraction of anthocyanins (coloring substances) from the must skin of the following portions.
Diminuarea concentraţiilor acizilor alimentari şi a acidului sulfuros nu permite obţinerea efectului preconizat fără eforturi suplimentare, iar mărirea lor poate duce la ridicarea substanţială a cheltuielilor, inclusiv la stabilizarea ulterioară a mustului extractiv şi vinurilor fabricate cu folosirea lor (legată cu trecerea în must a substanţelor macromoleculare, formate la distrugerea masivă a structurii celulare a pieliţei). Reducing the concentrations of food acids and sulfurous acid 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 mustuielii 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 mustuielii de 4…24 ore este suficientă pentru obţinerea efectului preconizat optim. The maceration duration of the sulphited and acidulated must is directly related to the concentrations of the extractive substances and the process temperature. Within the limits of the usual temperatures and concentrations mentioned above, the maceration duration of the must of 4…24 hours is sufficient to obtain the optimal expected effect.
Pentru efectuarea acestui procedeu de fabricare a mustului extractiv este nevoie de aparataj-standard folosit în industria de prelucrare a strugurilor. To carry out this process of making extractive must, standard equipment used in the grape processing industry is required.
Procedeul propus se efectuează în modul următor. The proposed procedure is carried out in the following way.
În sezonul de vinificaţie strugurii culeşi sunt supuşi prelucrării cu obţinerea mustuielii proaspete. Mustuiala proaspătă este transvazată în vasul de macerare în 2…3 porţii, prima din care constituie 30…50% din cantitatea de mustuială, preconizată de a fi transvazată în el. During the winemaking season, the harvested grapes are processed to obtain fresh must. The fresh must is transferred to the maceration vessel in 2…3 portions, the first of which constitutes 30…50% of the amount of must expected to be transferred into it.
În prima porţie a mustuielii este introdusă cantitatea de acid sulfuros sau a sărurilor lui şi de acid alimentar, calculată pentru sulfitarea şi acidularea cantităţii totale a mustuielii, preconizată de a fi transvazată în vas, respectiv până la 250…350 mg/kg de acid sulfuros şi 2…6 g/kg de acid alimentar (calculat în acid tartric). In the first portion of the must, the amount of sulfurous acid or its salts and food acid is introduced, calculated for the sulfite and acidification of the total quantity of must, expected to be transferred into the vessel, respectively up to 250…350 mg/kg of sulfurous acid and 2…6 g/kg of food acid (calculated in tartaric acid).
După un interval de la 4 până la 24 ore, în care mustuiala este macerată cu amestec periodic, în vas este introdusă următoarea porţie sau porţii. După macerarea suplimentară a mustuielii, aceasta este dirijată la scurgere şi presare cu obţinerea mustului extractiv. After a period of 4 to 24 hours, during which the must is macerated with periodic stirring, the next portion or portions are introduced into the vessel. After additional maceration of the must, it is directed to draining and pressing to obtain the extractive must.
Mustul de struguri extractiv este dirijat la limpezire şi păstrare, după care este folosit la fabricarea vinurilor, preponderent în calitate de component de cupaj cu zahăr natural la fabricarea vinurilor cu zahăr rezidual sau vinurilor spumante. The extracted grape must is sent for clarification and storage, after which it is used in the production of wines, mainly as a blending component with natural sugar in the production of wines with residual sugar or sparkling wines.
Cantităţile de must extractiv, utilizate la fabricarea vinurilor concrete, sunt determinate atât din considerentele atingerii extractivităţii şi concentraţiei de zahar necesare, cât şi ţinând cont de normele legale de acidulare. The quantities of extractive must used in the manufacture of specific wines are determined both from the considerations of achieving the necessary extractivity and sugar concentration, and taking into account the legal norms of acidification.
Exemplul 1 Example 1
10 kg de struguri proaspeţi din soiul Cabernet cu concentraţia zaharurilor de 225 g/dm3, aciditatea titrabilă 4,5 g/dm3, rezerva tehnologică, respectiv 1800 mg/dm3 substanţe fenolice şi 670 mg/dm3 antociani, au fost divizate în două porţii egale (50%) , prima din care, după separarea ciorchinilor, a fost zdrobită, iar mustuiala obţinută a fost transvazată într-un vas-extractor. 10 kg of fresh Cabernet grapes with a sugar concentration of 225 g/dm3, titratable acidity of 4.5 g/dm3, technological reserve, respectively 1800 mg/dm3 phenolic substances and 670 mg/dm3 anthocyanins, were divided into two equal portions (50%), the first of which, after separating the bunches, was crushed, and the obtained must was transferred into an extractor vessel.
Mustuiala a fost sulfitată până la 700 mg/kg de acid sulfuros şi acidulată cu 12 g/kg de acid tartric. După o macerare de 4 ore cu amestec periodic, în vas a fost introdusă mustuiala de la a doua porţie de struguri şi după un amestec minuţios macerarea a fost continuată încă 24 ore. Mustuiala extrasă a fost scursă şi presată, iar mustul extractiv obţinut a fost supus limpezirii şi dirijat la păstrare. The must was sulphited to 700 mg/kg of sulphurous acid and acidified with 12 g/kg of tartaric acid. After a 4-hour maceration with periodic mixing, the must from the second batch of grapes was added to the vessel and after thorough mixing, the maceration was continued for another 24 hours. The extracted must was drained and pressed, and the extractive must obtained was clarified and sent for storage.
Exemplul 2 Example 2
15 kg de struguri proaspeţi din soiul Merlot cu concentraţia zaharurilor de 200 g/dm3, aciditatea titrabilă 6,5 g/dm3, rezerva tehnologică, respectiv 1950 mg/dm3 substanţe fenolice şi 870 mg/dm3 antociani, au fost divizate în trei porţii egale (a câte 33%), prima din care, după separarea ciorchinilor, a fost zdrobită, iar mustuiala obţinută a fost transvazată într-un vas-extractor. 15 kg of fresh Merlot grapes with a sugar concentration of 200 g/dm3, titratable acidity of 6.5 g/dm3, technological reserve, respectively 1950 mg/dm3 phenolic substances and 870 mg/dm3 anthocyanins, were divided into three equal portions (33% each), the first of which, after separating the bunches, was crushed, and the obtained must was transferred into an extractor vessel.
Mustuiala a fost sulfitată până la 750 mg/kg de acid sulfuros şi acidulată cu 6 g/kg de acid tartric. După o macerare de 24 ore cu amestec periodic, în vas a fost introdusă mustuiala de la a doua şi a treia porţie de struguri cu un interval de 4 ore între ele, după un amestec minuţios macerarea a fost continuată încă 4 ore. The must was sulphited to 750 mg/kg of sulphurous acid and acidified with 6 g/kg of tartaric acid. After a 24-hour maceration with periodic mixing, the must from the second and third batches of grapes was added to the vessel with an interval of 4 hours between them, after thorough mixing the maceration was continued for another 4 hours.
Mustuiala extrasă a fost scursă şi presată, iar mustul extractiv obţinut a fost supus limpezirii şi dirijat la păstrare. The extracted must was drained and pressed, and the extracted must obtained was clarified and sent for storage.
Indicii fizico-chimici ai musturilor de struguri extractive, fabricate din aceleaşi soiuri de struguri la randamentul egal de must (aproximativ 0,7 dm3/kg), după procedeul propus şi după procedeul proxim sunt prezentaţi în tabel. The physicochemical indices of extractive grape musts, made from the same grape varieties at the same must yield (approximately 0.7 dm3/kg), according to the proposed process and according to the proximate process are presented in the table.
Indicii fizico-chimici Must Cabernet Merlot Procedeul propus Procedeul proxim Procedeul propus Procedeul proxim Concentraţia în masă a zaharurilor, g/dm3 220 225 200 200 Aciditatea titrabilă, g/dm3 10 12,0 8,2 10,4 Anhidridă sulfuroasă, mg/dm3, - totală - liberă 320 115 280 122 225 85 254 90 Substanţe fenolice, mg/dm3 1654 1870 1670 2050 Substanţe colorante (antociani), mg/dm3 650 867 745 810 Extract sec nereducător, g/dm3 30 33 28 31Physico-chemical indices Must Cabernet Merlot Proposed process Proximate process Proximate process Mass concentration of sugars, g/dm3 220 225 200 200 Titratable acidity, g/dm3 10 12.0 8.2 10.4 Sulfuric anhydride, mg/dm3, - total - free 320 115 280 122 225 85 254 90 Phenolic substances, mg/dm3 1654 1870 1670 2050 Coloring substances (anthocyanins), mg/dm3 650 867 745 810 Non-reducing dry extract, g/dm3 30 33 28 31
Exemplele sus-menţionate şi datele din tabel permit de a concluziona că procedeul de fabricare a mustului de struguri extractiv propus permite producerea unui must extractiv calitativ cu obţinerea efectului preconizat - simplificarea procedeului şi diminuarea cheltuielilor. The above-mentioned examples and the data in the table allow us to conclude that the proposed extractive grape must manufacturing process allows the production of a qualitative extractive must with the achievement of the expected effect - simplification of the process and reduction of expenses.
1. US 3935317 A 1976.01.27 1. US 3935317 A 1976.01.27
2. DE 2641872 A 1978.03.23 2. DE 2641872 A 1978.03.23
3. FR 2199554 A1 1974.04.12 3. FR 2199554 A1 1974.04.12
4. MD 750 Y 2014.03.31 4. MD 750 Y 2014.03.31
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20130194A MD799Z (en) | 2013-11-14 | 2013-11-14 | Process for producing extractive grape must |
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| Application Number | Priority Date | Filing Date | Title |
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| MDS20130194A MD799Z (en) | 2013-11-14 | 2013-11-14 | Process for producing extractive grape must |
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| Publication Number | Publication Date |
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| MD799Y MD799Y (en) | 2014-07-31 |
| MD799Z true MD799Z (en) | 2015-02-28 |
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| MDS20130194A MD799Z (en) | 2013-11-14 | 2013-11-14 | Process for producing extractive grape must |
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| Publication number | Priority date | Publication date | Assignee | Title |
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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 (5)
| 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 |
| MD750Y (en) * | 2013-08-05 | 2014-03-31 | Ivan PRIDA | Process for producing extractive grape must intended for wine production and to processes for producing wines with its use |
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2013
- 2013-11-14 MD MDS20130194A patent/MD799Z/en not_active IP Right Cessation
Patent Citations (5)
| 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 |
| MD750Y (en) * | 2013-08-05 | 2014-03-31 | Ivan PRIDA | Process for producing extractive grape must intended for wine production and to processes for producing wines with its use |
Also Published As
| Publication number | Publication date |
|---|---|
| MD799Y (en) | 2014-07-31 |
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