MD810Z - Process for producing extractive grape must - Google Patents
Process for producing extractive grape must Download PDFInfo
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- MD810Z MD810Z MDS20130211A MDS20130211A MD810Z MD 810 Z MD810 Z MD 810Z MD S20130211 A MDS20130211 A MD S20130211A MD S20130211 A MDS20130211 A MD S20130211A MD 810 Z MD810 Z MD 810Z
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- extractive
- grape
- maceration
- separation
- cations
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- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 26
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 26
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 26
- 240000006365 Vitis vinifera Species 0.000 title abstract 2
- 238000002803 maceration Methods 0.000 claims abstract description 19
- 238000000926 separation method Methods 0.000 claims abstract description 17
- 241000219094 Vitaceae Species 0.000 claims abstract description 9
- 235000021021 grapes Nutrition 0.000 claims abstract description 9
- 150000001768 cations Chemical class 0.000 claims abstract description 7
- 238000011282 treatment Methods 0.000 claims abstract description 7
- -1 hydrogen cations Chemical class 0.000 claims abstract description 5
- 229910052739 hydrogen Inorganic materials 0.000 claims abstract description 4
- 239000001257 hydrogen Substances 0.000 claims abstract description 4
- 230000020477 pH reduction Effects 0.000 claims abstract description 3
- 241000219095 Vitis Species 0.000 claims description 24
- 238000004519 manufacturing process Methods 0.000 claims description 24
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000014101 wine Nutrition 0.000 abstract description 13
- 240000004244 Cucurbita moschata Species 0.000 abstract 3
- 235000009854 Cucurbita moschata Nutrition 0.000 abstract 3
- 235000009852 Cucurbita pepo Nutrition 0.000 abstract 3
- 235000020354 squash Nutrition 0.000 abstract 3
- 150000003892 tartrate salts Chemical class 0.000 abstract 1
- 239000000126 substance Substances 0.000 description 8
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 239000002253 acid Substances 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 230000004075 alteration Effects 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
- 238000005352 clarification Methods 0.000 description 3
- 238000004040 coloring Methods 0.000 description 3
- 238000000909 electrodialysis Methods 0.000 description 3
- 235000019674 grape juice Nutrition 0.000 description 3
- 239000003456 ion exchange resin Substances 0.000 description 3
- 229920003303 ion-exchange polymer Polymers 0.000 description 3
- 230000000737 periodic effect Effects 0.000 description 3
- 229910001414 potassium ion Inorganic materials 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 235000020095 red wine Nutrition 0.000 description 3
- 230000003068 static effect Effects 0.000 description 3
- RAHZWNYVWXNFOC-UHFFFAOYSA-N sulfur dioxide Inorganic materials O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 3
- 235000010269 sulphur dioxide Nutrition 0.000 description 3
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 241001593968 Vitis palmata Species 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000003631 expected effect Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000007983 food acid Nutrition 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 150000007522 mineralic acids Chemical class 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000033764 rhythmic process Effects 0.000 description 2
- 235000015040 sparkling wine Nutrition 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 238000011514 vinification Methods 0.000 description 2
- 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 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000003729 cation exchange resin Substances 0.000 description 1
- 229940023913 cation exchange resins Drugs 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 210000003850 cellular structure Anatomy 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000005553 drilling Methods 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 235000011389 fruit/vegetable juice 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
- 230000002879 macerating effect Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000016337 monopotassium tartrate Nutrition 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 229940081543 potassium bitartrate Drugs 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000009044 synergistic interaction Effects 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
Invenţia se referă la industria vinicolă, şi anume la un procedeu de fabricare a mustului de struguri extractiv. The invention relates to the wine industry, namely to a process for manufacturing extractive grape must.
Este cunoscut procedeul de fabricare a vinurilor roşii şi roze, care prevede extracţia pieliţei de struguri roşii, separată de must, cu soluţie acidifiată 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 solution strongly acidified 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 procedeele de fabricare a mustului de struguri extractiv, care prevăd sulfitarea mustuielii proaspete de struguri roşii cu concentraţii sporite de anhidridă sulfuroasă (de peste 2 g/dm3), macerarea mustuielii sulfitate (în decurs de mai mult de o oră), separarea şi păstrarea mustului extractiv, păstrarea şi desulfitarea lui, cu folosirea ulterioară la producerea vinurilor roşii [2] sau la fabricarea mustului concentrat [3]. There are also known processes for manufacturing extractive grape must, which provide for the sulphiting of fresh red grape must with increased concentrations of sulphurous anhydride (over 2 g/dm3), maceration of the sulphited must (for more than one hour), separation and storage of the extractive must, its storage and desulphitation, with subsequent use in the production of red wines [2] or in the manufacture of concentrated must [3].
Procedeele cunoscute permit efectuarea procedeului de fabricare a musului de struguri extractiv în flux continuu, diminuarea termenului de macerare a mustuielii şi obţinerea unui must cu concentraţii sporite de substanţe extractibile, inclusiv de substanţe tanante şi colorante. Known processes allow the extraction grape must manufacturing process to be carried out in continuous flow, reducing the must maceration time and obtaining a must with increased concentrations of extractable substances, including tanning and coloring substances.
Totodată, 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 de talie medie şi mică, deoarece creşte considerabil preţul de cost al producţiei, limitându-se astfel diapazonul de folosire a mustului. 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 medium and small-sized enterprises, as it considerably increases the cost of production, thus limiting the range of uses of the must.
Este cunoscut şi procedeul de fabricare a mustului de struguri extractiv, care prevede prelucrarea strugurilor cu obţinerea mustuielii proaspete, separarea mustului-ravac cu obţinerea boştinei, acidifierea cu adiţionarea a 5…15 g/kg de acid sau acizi alimentari admişi, sulfitarea până la 150…300 mg/kg şi macerarea 2…6 ore, după care, opţional, în boştină este întors parţial sau total mustul-ravac şi după o macerare suplimentară, mustul extractiv este separat de boştina extrasă [4]. The process of making extractive grape must is also known, which involves processing grapes to obtain fresh must, separating the must-ravac to obtain the pomace, acidifying with the addition of 5…15 g/kg of acid or permitted food acids, sulphiting up to 150…300 mg/kg and macerating for 2…6 hours, after which, optionally, the must-ravac is partially or completely returned to the pomace and, after additional maceration, the extractive must is separated from the extracted pomace [4].
Procedeul cunoscut permite producerea unor musturi de struguri cu extractivitate ridicată, îndeosebi când sunt întoarse în boştină cantităţi minime de must-ravac. Totodată, procedeul necesită folosirea unor cantităţi considerabile de acizi alimentari, care rămân în mustul extractiv fabricat, ceea ce diminuează diapazonul lui de folosire şi necesită măsuri speciale pentru stabilizarea lui cristalină. The known process allows the production of grape musts with high extractivity, especially when minimal quantities of must are returned to the estate. At the same time, the process requires the use of considerable quantities of food acids, which remain in the manufactured extractive must, which reduces its range of use and requires special measures for its crystalline stabilization.
Problema pe care o rezolvă invenţia propusă este lărgirea diapazonului de utilizare şi majorarea stabilităţii mustului de struguri extractiv. The problem solved by the proposed invention is to broaden the range of use and increase the stability of the extractive grape must.
Invenţia soluţionează problema prin aceea că procedeul de fabricare a mustului de struguri extractiv prevede prelucrarea strugurilor cu obţinerea mustuielii proaspete, sulfitarea acesteia, separarea parţială a mustului ravac, tratarea acestuia cu substituirea cationilor sărurilor tartrice din must cu cationi de hidrogen şi întoarcerea mustului tratat în mustuială până la atingerea pH-lui de 2,5…2,9, macerarea mustuielii acidulate, separarea mustului extractiv obţinut cu sulfitare şi acidulare suplimentară opţională. The invention solves the problem in that the process for manufacturing extractive grape must provides for processing grapes to obtain fresh must, its sulphiting, partial separation of the must, its treatment by substituting the cations of tartaric salts in the must with hydrogen cations and returning the treated must to the must until reaching a pH of 2.5…2.9, maceration of the acidified must, separation of the extractive must obtained with sulphiting and optional additional acidification.
Totodată, mustuiala proaspătă se sulfitează până la un conţinut de acid sulfuros de 150…250 mg/kg, iar macerarea mustuielii acidulate se efectuează în decurs de 8…24 ore. At the same time, the fresh must is sulphited to a sulfurous acid content of 150…250 mg/kg, and the maceration of the acidulated must is carried out within 8…24 hours.
Fabricarea mustului extractiv conform procedeului propus permite obţinerea unui must extractiv cu un diapazon larg de utilizare ulterioară şi o stabilitate microbiologică şi fizico-chimică sporită (inclusiv stabilitate cristalină, ca rezultat al eliminării parţiale a cationilor K+, capabili de a forma una din cele mai puţin solubile săruri din must şi vin - a bitartratului de potasiu). The production of extractive must according to the proposed process allows obtaining an extractive must with a wide range of subsequent use and increased microbiological and physico-chemical stability (including crystalline stability, as a result of the partial elimination of K+ cations, capable of forming one of the least soluble salts in must and wine - potassium bitartrate).
Procedeul propus de fabricare a mustului extractiv presupune folosirea efectului extractiv sinergic al acidităţii active sporite (extracţia mustuielii la o aciditate activă sporită cu pH-ul în limitele 2,5…2,9, a concentraţiilor moderate de acid sulfuros şi a concentraţiilor scăzute în cationul K+ (principalul cation al sărurilor tatrice). Efectul menţionat este creat şi menţinut datorită separării parţiale a mustului din mustuială şi tratării lui cu substituirea ionilor sărurilor tartrice (preponderent K+) cu ionii de hidrogen (H+), urmată de întoarcerea lui în mustuială. The proposed process for manufacturing extractive must involves using the synergistic extractive effect of increased active acidity (extraction of must at an increased active acidity with pH within the limits of 2.5…2.9, moderate concentrations of sulfurous acid and low concentrations of the K+ cation (the main cation of tartaric salts). The mentioned effect is created and maintained due to the partial separation of the must from the must and its treatment with the substitution of tartaric salt ions (predominantly K+) with hydrogen ions (H+), followed by its return to the must.
Tratările menţionate, efectuate prin contact cu răşini schimbătoare de cationi în formă H+ sau prin electrodializă (preponderent cu două camere şi membrane bipolare, contra soluţiilor de acizi), permit majorarea considerabilă a acidităţii active (diminuând pH-ul), ceea ce duce şi la ridicarea moderată a acidităţii titrabile, care este limitată de cantităţile cationilor schimbaţi (înlocuirea 1,0 g de ioni de potasiu duce la majorarea acidităţii titrabile cu 1,9 g), fapt ce permite lărgirea diapazonului de folosire ulterioară a mustului extractiv. The aforementioned treatments, carried out by contact with cation exchange resins in H+ form or by electrodialysis (mainly with two chambers and bipolar membranes, against acid solutions), allow a considerable increase in active acidity (decreasing pH), which also leads to a moderate increase in titratable acidity, which is limited by the amounts of exchanged cations (replacing 1.0 g of potassium ions leads to an increase in titratable acidity by 1.9 g), which allows a wider range of subsequent uses of the extractive must.
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 mentioned regimes of maceration of the grape skins allow for the performance of synergistic processes of moderate hydrolysis, with the "drilling" and "piercing" of the cell walls of the grape skins, without massive destruction of their structure, while freeing up access to extractable substances.
Aciditatea activă cu pH-ul mai mare de 2,9 nu permite obţinerea efectului preconizat fără eforturi suplimentare, iar ridicarea considerabilă a acesteia la pH-ul mai mic de 2,5 poate duce la obţinerea unui must extractiv îmbogăţit excesiv cu substanţe macromoleculare de la distrugerea masivă a structurii celulare a pieliţei şi hidroliza acidă a acestora, cu o instabilitate sporită. Active acidity with a pH higher than 2.9 does not allow the expected effect to be obtained without additional efforts, and its considerable increase to a pH lower than 2.5 can lead to the production of an extractive must excessively enriched with macromolecular substances from the massive destruction of the skin's cellular structure and their acid hydrolysis, with increased instability.
Durata macerării mustuielii de 8…24 ore, selectată din ritmul de producere, şi concentraţiile moderate în acid sulfuros 150…250 mg/kg, selectate din considerentele securităţii şi igienei, la aciditatea activă optimă (extracţia mustuielii la pH-ul 2,5…2,9), asigură obţinera efectului pozitiv preconizat fără abateri de la ritmul natural de producere. The duration of must maceration of 8…24 hours, selected from the production rhythm, and moderate sulfurous acid concentrations of 150…250 mg/kg, selected for safety and hygiene reasons, at optimal active acidity (must extraction at pH 2.5…2.9), ensure the achievement of the expected positive effect without deviations from the natural production rhythm.
Rezultatul tehnic constă în lărgirea diapazonului de utilizare şi ridicarea stabilităţii mustului de struguri extractiv. The technical result consists in broadening the range of use and increasing the stability of the extractive grape must.
Pentru realizarea acestui procedeu de fabricare a mustului extractiv este nevoie de aparataj-standard, folosit în industria de prelucrare a strugurilor, precum şi de aparataj special (coloane cu răşini schimbătoare de ioni, electrodializatoare), deja elaborat şi utilizat inclusiv în vinificaţie. To carry out this process of manufacturing extractive must, standard equipment is needed, used in the grape processing industry, as well as special equipment (ion-exchange resin columns, electrodialyzers), already developed and used, including in winemaking.
Procedeul propus se realizează în modul următor. The proposed process is carried out in the following way.
În sezonul de vinificaţie strugurii culeşi sunt supuşi prelucrării cu obţinerea mustuielii proaspete, care este sulfitată moderat (150…250 mg/kg) şi dirijată în vase dotate cu sisteme de scurgere şi de agitare. During the winemaking season, the harvested grapes are processed to obtain fresh must, which is moderately sulphited (150…250 mg/kg) and directed into vessels equipped with draining and stirring systems.
Din mustuială este scurs parţial mustul (care este separat de burbe) şi tratat pentru majorarea acidităţii active cu răşini schimbătoare de ioni în H+ formă sau prin electrodializă, urmată de întoarcerea lui în mustuială. Introducerea mustului tratat şi acidifiat în mustuială (recircularea mustului) se efectuează, de preferinţă, până la atingerea pH-ului mustului din vasele de extracţie de 2,5 …2,9. Macerarea mustuielii acidifiate este efectuată, ca regulă, în decurs de 8…24 ore. The must is partially drained from the must tank (which is separated from the lees) and treated to increase the active acidity with ion exchange resins in H+ form or by electrodialysis, followed by its return to the must tank. The introduction of the treated and acidified must into the must tank (must recirculation) is preferably carried out until the pH of the must in the extraction vessels reaches 2.5 ... 2.9. The maceration of the acidified must is carried out, as a rule, within 8 ... 24 hours.
După macerare mustuiala este supusă scurgerii şi presării cu obţinerea mustului extractiv, care, opţional, poate fi sulfitat şi acidifiat suplimentar şi păstrat. After maceration, the must is drained and pressed to obtain the extractive must, which, optionally, can be further sulphited and acidified and stored.
Mustul de struguri extractiv poate fi introdus în vinurile tinere la sfârşitul fermentării alcoolice pentru ridicarea extractivităţii şi culorii. Extractive grape must can be introduced into young wines at the end of alcoholic fermentation to increase extractivity and color.
Mustul de struguri extractiv poate fi folosit direct sau după păstrare în calitate de: Extractive grape must can be used directly or after storage as:
- component de cupaj cu zahăr natural la fabricarea vinurilor liniştite cu zahăr restant sau vinurilor spumante; - blending component with natural sugar in the production of still wines with residual sugar or sparkling wines;
- suc de struguri pentru consum uman direct (cu desulfitare preliminară); - grape juice for direct human consumption (with preliminary desulphitation);
- materie primă pentru fabricarea băuturilor nealcoolice şi suplimentelor alimentare (cu sau fără desulfitare preliminară); - raw material for the manufacture of non-alcoholic beverages and food supplements (with or without preliminary desulphitation);
- materie primă pentru fabricarea sucului de struguri concentrat etc. - raw material for the manufacture of concentrated grape juice, etc.
Exemplul 1 Example 1
Mustuiala proaspătă, obţinută la desciorchinarea şi zdrobirea a 15 kg de struguri din amestec de soiuri aromatice, cu concentraţia zahărului de 225 g/dm3 şi aciditatea titrabilă de 4,5 g/dm3, a fost prealabil sulfitată până la un conţinut de acid sulfuros de 150 mg/kg şi plasată într-un vas de macerare cu agitator mecanic şi fund fals. The fresh must, obtained by destemming and crushing 15 kg of grapes from a mixture of aromatic varieties, with a sugar concentration of 225 g/dm3 and a titratable acidity of 4.5 g/dm3, was previously sulphited to a sulphurous acid content of 150 mg/kg and placed in a maceration vessel with a mechanical stirrer and false bottom.
La începutul procesului de macerare, din mustuială s-a separat treptat mustul-ravac care, după separare grosieră de burbe, a fost tratat într-un aparat de laborator de electrodializă cu două camere şi membrană bipolară contra soluţiei de acid tartric. At the beginning of the maceration process, the must was gradually separated from the must, which, after coarse separation of the lees, was treated in a laboratory electrodialysis apparatus with two chambers and a bipolar membrane against the tartaric acid solution.
Separarea mustului, tratarea electroosmotică şi întoarcerea lui în mustuială a fost terminată la majorarea acidităţii active în mustuială până la pH-ul 2,9. The separation of the must, electroosmotic treatment and its return to the must was completed when the active acidity in the must increased to pH 2.9.
Mustuiala acidifiată cu agitare periodică a fost macerată în decurs de 8 ore, după care a fost supusă scurgerii şi presării cu obţinerea mustului de struguri extractiv în cantitate de 10,60 dm3. The acidified must with periodic stirring was macerated for 8 hours, after which it was drained and pressed to obtain extractive grape must in an amount of 10.60 dm3.
Mustul de struguri extractiv a fost supus limpezirii statice, iar după separarea de precipitatul format cu filtrare sterilizantă ulterioară a fost păstrat îndelung la temperatura ambiantă, la care, inclusiv datorită acidităţii active sporite şi concentraţiei de acid sulfuros, nu a fost depistată fermentarea şi alterarea lui. Mustul extractiv, după păstrare, a fost folosit la fabricarea unui vin natural demisec (cu adiţionare în cupaj cu vin sec alb a 8% de volum), precum şi la fabricarea unui vin spumant (cu adiţionare în amestecul fermentativ a 15% de volum). The extractive grape must was subjected to static clarification, and after separation from the precipitate formed with subsequent sterilizing filtration, it was stored for a long time at ambient temperature, at which, including due to the increased active acidity and the concentration of sulfurous acid, its fermentation and alteration were not detected. The extractive must, after storage, was used to make a semi-dry natural wine (with the addition of 8% by volume in the blend with dry white wine), as well as to make a sparkling wine (with the addition of 15% by volume in the fermentation mixture).
Vinurile fabricate cu folosirea mustului extractiv se caracterizează prin proprietăţi organoleptice avansate, în special prin gust proaspăt şi aromă fină de flori, miere şi bobiţă. Wines made using extractive must are characterized by advanced organoleptic properties, especially a fresh taste and fine aroma of flowers, honey and berries.
Exemplul 2 Example 2
Mustuiala proaspătă, obţinută la desciorchinarea şi zdrobirea a 25 kg de struguri Cabernet Sauvignon, cu concentraţia zahărului de 192 g/dm3 şi aciditatea titrabilă de 5,5 g/dm3, a fost prealabil sulfitată până la un conţinut de acid sulfuros de 250 mg/kg şi plasată într-un vas de macerare cu agitator mecanic şi fund fals. The fresh must, obtained by destemming and crushing 25 kg of Cabernet Sauvignon grapes, with a sugar concentration of 192 g/dm3 and a titratable acidity of 5.5 g/dm3, was previously sulphited to a sulphurous acid content of 250 mg/kg and placed in a maceration vessel with a mechanical stirrer and false bottom.
Prealabil din mustuială a fost scurs mustul-ravac, care, după separare grosieră de burbe, a fost trecut printr-o coloană cu cationit în formă H+ şi întors în mustuială, care a fost agitată periodic. First, the must was drained from the must tank, which, after coarse separation of the lees, was passed through a column with cationite in H+ form and returned to the must tank, which was periodically agitated.
Separarea mustului, tratarea cu cationit şi întoarcerea lui în mustuială a fost terminată la majorarea acidităţii active în mustuială cu atingerea pH-ului de 2,5. The separation of the must, its treatment with cationite and its return to the must was completed when the active acidity in the must reached a pH of 2.5.
Mustuiala acidifiată cu agitare periodică a fost macerată în decurs de 24 ore, după care a fost supusă scurgerii şi presării cu obţinerea mustului de struguri extractiv în cantitate de 17,95 dm3. The acidified must with periodic stirring was macerated for 24 hours, after which it was drained and pressed to obtain extractive grape must in an amount of 17.95 dm3.
Mustul de struguri extractiv a fost supus limpezirii statice, iar după separarea de precipitatul format cu o filtrare grosieră ulterioară, a fost păstrat îndelungat, la temperatura de 6…8°C. Datorită interacţiunii sinergice cu aciditatea activă şi concentraţiei de acid sulfuros sporite, s-a exclus fermentarea şi alterarea lui. Mustul extractiv limpezit după păstrare a fost dirijat la desulfitare şi folosit în calitate de component de cupaj la fabricarea sucului de struguri, destinat consumului direct. Sucul obţinut a fost caracterizat cu proprietăţi organoleptice satisfăcătoare, culoare roşie aprinsă şi extractivitate avansată. The extractive grape must was subjected to static clarification, and after separation from the precipitate formed by subsequent coarse filtration, it was stored for a long time at a temperature of 6…8°C. Due to the synergistic interaction with the active acidity and the increased sulfuric acid concentration, its fermentation and alteration were excluded. The clarified extractive must after storage was directed to desulfitization and used as a blending component in the manufacture of grape juice, intended for direct consumption. The juice obtained was characterized by satisfactory organoleptic properties, bright red color and advanced extractivity.
Exemplul 3 Example 3
Mustuiala proaspătă, obţinută la desciorchinarea şi zdrobirea a 10 kg de struguri Pinot Noir, cu concentraţia zahărului de 247 g/dm3 şi aciditatea titrabilă de 5,4 g/dm3, a fost prealabil sulfitată până la un conţinut de acid sulfuros de 200 mg/kg şi plasată pentru macerare într-un vas de macerare cu agitator mecanic şi fund fals. The fresh must, obtained by destemming and crushing 10 kg of Pinot Noir grapes, with a sugar concentration of 247 g/dm3 and a titratable acidity of 5.4 g/dm3, was previously sulphited to a sulphurous acid content of 200 mg/kg and placed for maceration in a maceration vessel with a mechanical stirrer and false bottom.
Din mustuială a fost scurs parţial mustul care, după separare grosieră de burbe, a fost tratat cu răşină schimbătoare de ioni în formă H+. The must was partially drained from the must tank and, after coarse separation of the lees, was treated with ion exchange resin in H+ form.
Separarea mustului, trecerea lui prin coloana cu cationit şi întoarcerea în mustuială a fost terminată la majorarea acidităţii active în mustuială până la pH-ul de 2,7. The separation of the must, its passage through the cationite column and its return to the must was completed when the active acidity in the must increased to a pH of 2.7.
Mustuiala acidifiată cu agitare periodică a fost macerată în decurs de 16 ore, după care a fost supusă scurgerii şi presării cu obţinerea mustului de struguri extractiv în cantitate de 6,85 dm3. The acidified must with periodic stirring was macerated for 16 hours, after which it was drained and pressed to obtain extractive grape must in an amount of 6.85 dm3.
Mustul de struguri extractiv a fost supus limpezirii statice, iar după separarea de precipitatul format a fost păstrat în condiţii obişnuite în decurs de 10 zile fără alterare sau fermentare. Mustul de struguri extractiv a fost folosit pentru ridicarea extractivităţii unui vin roşu sec din acelasi soi, prin adiţionarea lui în cantitate de 15…20% în vinul tânăr de acelaşi soi, la sfârşitul fermentării alcoolice a acestuia. The extractive grape must was subjected to static clarification, and after separation from the formed precipitate it was kept under normal conditions for 10 days without alteration or fermentation. The extractive grape must was used to increase the extractivity of a dry red wine of the same variety, by adding it in an amount of 15…20% to the young wine of the same variety, at the end of its alcoholic fermentation.
Aceasta a permis fabricarea unui vin sec roşu de calitate, inclusiv cu extractivitate şi culoare intensă. This allowed the production of a quality dry red wine, including extractivity and intense color.
Indicii fizico-chimici ai musturilor de struguri extractive, fabricate după procedeul propus (P) şi procedeul analog (A), sunt prezentaţi în tabel. The physicochemical indices of extractive grape musts, manufactured according to the proposed process (P) and the analogous process (A), are presented in the table.
Indicii fizico-chimici Must extractiv din struguri de soiul Muscat Ottonel Cabernet Sauvignon Pinot Noir P A P A P A Randamentul, dm3/kg 0,71 0,71 0,72 0,60 0,685 0,53 Concentraţia în masă a zahărului, g/dm3 220 223 190 192 240 243 Aciditatea titrabilă, g/dm3 - iniţială - în mustuială (după macerare) - în mustul extractiv 4,5 6,8 6,5 4,5 10,6 9,4 5,5 12,1 10,8 8,9 15,5 14,8 8,3 11,0 10,5 8,3 14 13,4 Aciditatea activă - pH, u.c. - iniţială - în mustuială (după macerare) - în mustul extractiv 3,45 2,9 3,15 3,45 2,78 3,2 3,6 2,5 2,9 3,6 2,7 2,75 3,5 2,7 3,0 3,5 2,85 2,9 Anhidrida sulfuroasă totală, mg/dm3 132 162 234 250 175 198 Substanţe fenolice, mg/dm3 780 680 3800 3200 3150 3050 Substanţe colorante (antociani), mg/dm3 - - 1260 1067 950 830 Extract sec nereducător, g/ dm3 25 22 35 33 32 31 Concentraţia ionilor de K+, mg/ dm3 520 995 454 870 513 934Physico-chemical indices Extractive must from Muscat Ottonel Cabernet Sauvignon Pinot Noir grapes P A P A P A Yield, dm3/kg 0.71 0.71 0.72 0.60 0.685 0.53 Mass concentration of sugar, g/dm3 220 223 190 192 240 243 Titratable acidity, g/dm3 - initial - in must (after maceration) - in extractive must 4.5 6.8 6.5 4.5 10.6 9.4 5.5 12.1 10.8 8.9 15.5 14.8 8.3 11.0 10.5 8.3 14 13.4 Active acidity - pH, u.c. - initial - in must (after maceration) - in extractive must 3.45 2.9 3.15 3.45 2.78 3.2 3.6 2.5 2.9 3.6 2.7 2.75 3.5 2.7 3.0 3.5 2.85 2.9 Total sulfur dioxide, mg/dm3 132 162 234 250 175 198 Phenolic substances, mg/dm3 780 680 3800 3200 3150 3050 Coloring substances (anthocyanins), mg/dm3 - - 1260 1067 950 830 Non-reducing dry extract, g/dm3 25 22 35 33 32 31 K+ ion concentration, mg/dm3 520 995 454 870 513 934
Din exemplele descrise şi datele din tabel este evident că procedeul propus permite fabricarea mustului de struguri extractiv calitativ, în care aciditatea titrabilă (şi fără adăugarea acizilor la producere) şi concentraţia ionilor de potasiu mai scăzută asigură obţinerea efectului preconizat － lărgirea diapazonului de utilizare şi mărirea stabilităţii la păstrare. From the described examples and the data in the table, it is obvious that the proposed process allows the production of high-quality extractive grape must, in which the titratable acidity (and without the addition of acids during production) and the lower concentration of potassium ions ensure the achievement of the expected effect - expanding the range of use and increasing storage stability.
1. US 3935317 A 1976.01.27 1. US 3935317 A 1976.01.27
2. DE 2641872 A1 1978.03.23 2. DE 2641872 A1 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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|---|---|---|---|
| MDS20130211A MD810Z (en) | 2013-12-16 | 2013-12-16 | Process for producing extractive grape must |
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| MDS20130211A MD810Z (en) | 2013-12-16 | 2013-12-16 | Process for producing extractive grape must |
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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 |
-
2013
- 2013-12-16 MD MDS20130211A patent/MD810Z/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 |
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| MD810Y (en) | 2014-08-31 |
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