MD933Z - Process for conservation of grape must intended for wine production - Google Patents
Process for conservation of grape must intended for wine production Download PDFInfo
- Publication number
- MD933Z MD933Z MDS20150009A MDS20150009A MD933Z MD 933 Z MD933 Z MD 933Z MD S20150009 A MDS20150009 A MD S20150009A MD S20150009 A MDS20150009 A MD S20150009A MD 933 Z MD933 Z MD 933Z
- Authority
- MD
- Moldova
- Prior art keywords
- total
- grape
- vessels
- sulphiting
- acid
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 21
- 230000008569 process Effects 0.000 title claims abstract description 17
- 235000014101 wine Nutrition 0.000 title claims abstract description 17
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 12
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 12
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 12
- 240000006365 Vitis vinifera Species 0.000 title abstract 2
- 239000002253 acid Substances 0.000 claims abstract description 12
- 235000007983 food acid Nutrition 0.000 claims abstract description 9
- 230000020477 pH reduction Effects 0.000 claims abstract description 8
- 150000007513 acids Chemical class 0.000 claims abstract description 5
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims description 27
- 238000003860 storage Methods 0.000 claims description 20
- 241000219095 Vitis Species 0.000 claims description 10
- 241000219094 Vitaceae Species 0.000 claims description 8
- 235000021021 grapes Nutrition 0.000 claims description 8
- 238000005352 clarification Methods 0.000 claims description 7
- 238000002803 maceration Methods 0.000 claims description 7
- 238000000926 separation method Methods 0.000 claims description 3
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 abstract description 6
- 230000009467 reduction Effects 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract description 2
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 230000019635 sulfation Effects 0.000 abstract 1
- 238000005670 sulfation reaction Methods 0.000 abstract 1
- 238000005987 sulfurization reaction Methods 0.000 abstract 1
- 244000005700 microbiome Species 0.000 description 8
- 238000003825 pressing Methods 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 238000009825 accumulation Methods 0.000 description 3
- 230000004075 alteration Effects 0.000 description 3
- 229910000278 bentonite Inorganic materials 0.000 description 3
- 239000000440 bentonite Substances 0.000 description 3
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-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
- 238000001816 cooling Methods 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 238000003306 harvesting Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 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 2
- 238000010908 decantation Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 230000036512 infertility Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- 238000011514 vinification Methods 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000011169 microbiological contamination Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 230000000737 periodic effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000028016 temperature homeostasis Effects 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Invenţia se referă la industria vinicolă, în special la un procedeu de conservare a mustului de struguri destinat fabricării vinului.Procedeul, conform invenţiei, prevede prelucrarea strugurilor cu macerarea ulterioară opţională a mustuielii, separarea mustului, sulfitarea preliminară şi limpezirea acestuia, acidifierea mustului prin adiţionarea unui acid sau unor acizi alimentari într-o cantitate care asigură diminuarea pH-ului până la valori mai mici de 2,8 şi sulfitarea suplimentară cu acid sulfuros până la un conţinut total de acid sulfuros de 150...300 mg/dm3 cu păstrarea ulterioară în vase tehnologice ermetice. Totodată, acidifierea şi sulfitarea suplimentară a mustului se efectuează prin administrarea cantităţii totale de acizi într-o cantitate de must ce constituie 10…50% din volumul total preconizat al acestuia cu adăugarea treptată a cantităţii restante de must.The invention relates to the wine industry, in particular to a process for the preservation of grape must intended for the manufacture of wine. of an acid or food acids in an amount that assures the reduction of the pH to values less than 2.8 and the additional sulfurization with sulfuric acid up to a total sulfuric acid content of 150 ... 300 mg / dm3 with retention later in hermetic technological vessels. At the same time, the additional acidification and sulfation of the must is carried out by administering the total quantity of acids in a quantity of must that constitutes 10… 50% of its total expected volume with the gradual addition of the remaining quantity of must.
Description
Invenţia se referă la industria vinicolă, în special la un procedeu de conservare a mustului de struguri destinat fabricării vinului, preponderent în calitate de component de cupaj. The invention relates to the wine industry, in particular to a process for preserving grape must intended for wine production, mainly as a blending component.
Este cunoscut procedeul de fabricare a mustului de struguri sulfitat, destinat fabricării vinurilor, care prevede culesul şi prelucrarea strugurilor cu obţinerea mustului proaspăt, sulfitarea lui preliminară, limpezirea şi separarea de precipitat, sulfitarea suplimentară a mustului limpede până la 900…1000 mg/dm3 de acid sulfuros şi păstrarea lui îndelungată la temperatură ambiantă până la utilizarea în producere la fabricarea vinurilor [1]. The process of manufacturing sulphited grape must, intended for wine production, is known, which provides for the harvesting and processing of grapes to obtain fresh must, its preliminary sulphiting, clarification and separation from precipitate, additional sulphiting of the clear must up to 900…1000 mg/dm3 of sulphurous acid and its long-term storage at ambient temperature until use in wine production [1].
Procedeul de fabricare a mustului sulfitat menţionat este larg folosit în practica oenologică, preponderent la fabricarea vinurilor cu zahăr rezidual, datorită simplicităţii lui aparente şi calităţilor organoleptice specifice şi apreciate ale vinurilor fabricate. The mentioned sulphited must manufacturing process is widely used in oenological practice, mainly in the manufacture of wines with residual sugar, due to its apparent simplicity and the specific and appreciated organoleptic qualities of the wines manufactured.
În acelaşi timp, procedeul se caracterizează prin o neuniformitate a calităţii, cu posibila aplicare la un restrâns asortiment de vinuri, cu cheltuieli relativ sporite. At the same time, the process is characterized by uneven quality, with possible application to a limited range of wines, with relatively high costs.
Aceste momente negative sunt legate de faptul că păstrarea îndelungată a mustului de struguri sulfitat necesită vase şi condiţii speciale de păstrare, precum şi doze sporite de acid sulfuros. Durata de păstrare a acestui must fără termoreglare (la temperatura ambiantă) este, de regulă, limitată de perioada rece a anului, fapt ce necesită cheltuieli considerabile la păstrarea lui în perioada caldă. These negative moments are related to the fact that long-term storage of sulphited grape must requires special containers and storage conditions, as well as increased doses of sulphurous acid. The storage time of this must without thermoregulation (at ambient temperature) is usually limited by the cold period of the year, which requires considerable expenses for its storage in the warm period.
Este cunoscut, de asemenea, procedeul de conservare a mustului de struguri destinat fabricării vinului, ales în calitate de soluţie proximă, care prevede prelucrarea strugurilor cu obţinerea mustului proaspăt, sulfitarea preliminară şi limpezirea mustului, sulfitarea suplimentară cu acid sulfuros până la un conţinut total de acid sulfuros de 150...300 mg/dm3, acidularea mustului înainte sau după sulfitarea suplimentară prin adiţionarea unui acid sau unor acizi alimentari în cantitate care asigură diminuarea pH-ului până la valori mai mici de 2,8, păstrarea ulterioară în vase tehnologice ermetice [2]. The process of preserving grape must intended for wine production is also known, chosen as a proximate solution, which provides for the processing of grapes to obtain fresh must, preliminary sulfitation and clarification of the must, additional sulfitation with sulfurous acid up to a total sulfurous acid content of 150...300 mg/dm3, acidification of the must before or after additional sulfitation by adding an acid or food acids in an amount that ensures the decrease of the pH to values lower than 2.8, subsequent storage in hermetic technological vessels [2].
Procedeul cunoscut permite reducerea considerabilă a cheltuielilor şi cerinţelor severe datorită utilizării concentraţiilor moderate de acid sulfuros şi folosirii vaselor tehnologice obişnuite la păstrarea lui. The known process allows for a considerable reduction in costs and severe requirements due to the use of moderate concentrations of sulfurous acid and the use of common technological vessels for its storage.
În acelaşi timp, regimurile tehnologice de fabricare a mustului de struguri sulfitat, în condiţii reale de producere, mai ales în cazul folosirii musturilor cu contaminare microbiologică sporită şi pondere sporită de combinare a dioxidului de sulf, nu întotdeauna garantează posibilitatea fabricării produsului finit calitativ. At the same time, the technological regimes for manufacturing sulfidated grape must, under real production conditions, especially in the case of using musts with increased microbiological contamination and increased sulfur dioxide combination, do not always guarantee the possibility of manufacturing a high-quality finished product.
Procedeul permite într-o măsură satisfăcătoare stoparea multiplicării drojdiilor şi altor microorganisme, fapt ce asigură garantat păstrarea mustului, prealabil bine separat de aceste microorganisme, în condiţii fără sterilitate absolută. The process allows to a satisfactory extent to stop the multiplication of yeasts and other microorganisms, which guarantees the preservation of the must, previously well separated from these microorganisms, in conditions without absolute sterility.
Însă, procedeul cu regimurile descrise nu exclude complet activitatea acestor microorganisme în cazurile când mustul de struguri este puternic infectat sau în caz de contaminare accidentală. Acest fapt duce la necesitatea respectării unor cerinţe speciale riguroase, cum sunt termenele restrânse de procesare a strugurilor şi de manipulare cu mustul, ce ar exclude atât dezvoltarea drojdiilor în mustuială ori must, cât şi plasarea la păstrare a mustului de struguri infectat. Mai mult ca atât, procedeul cunoscut necesită cerinţe speciale la pregătirea comunicaţiilor şi vaselor de acumulare-păstrare pentru a exclude posibilitatea infectării masive a mustului iniţial sau sulfitat-acidifiat în ele. Toate aceste inconvenienţe duc la majorarea cheltuielilor de producere şi la influenţa negativă asupra garanţiei fabricării unui produs de calitate - probleme care sunt rezolvate de invenţia propusă. However, the process with the described regimes does not completely exclude the activity of these microorganisms in cases when the grape must is heavily infected or in case of accidental contamination. This fact leads to the need to comply with some strict special requirements, such as the limited terms of processing the grapes and handling the must, which would exclude both the development of yeasts in the must or must, and the placement of infected grape must for storage. Moreover, the known process requires special requirements for the preparation of communications and accumulation-storage vessels in order to exclude the possibility of massive infection of the initial or sulphited-acidified must in them. All these inconveniences lead to an increase in production costs and a negative influence on the guarantee of manufacturing a quality product - problems that are solved by the proposed invention.
Problemele expuse se soluţionează prin aceea că procedeul propus de conservare a mustului de struguri destinat fabricării vinului prevede prelucrarea strugurilor cu macerarea ulterioară opţională a mustuielii, separarea mustului, sulfitarea preliminară şi limpezirea acestuia, acidifierea mustului prin adiţionarea unui acid sau unor acizi alimentari într-o cantitate care asigură diminuarea pH-ului până la valori mai mici de 2,8 şi sulfitarea suplimentară cu acid sulfuros până la un conţinut total de acid sulfuros de 150...300 mg/dm3 cu păstrarea ulterioară în vase tehnologice ermetice. Totodată, acidifierea şi sulfitarea suplimentară a mustului se efectuează prin administrarea cantităţii totale calculate de acizi într-o cantitate de must ce constituie 10…50% din volumul total al acestuia preconizat pentru păstrare cu adăugarea treptată, în decurs de la câteva ore până la câteva zile, a cantităţii restante de must. The problems presented are solved by the fact that the proposed method of preserving grape must intended for wine production provides for the processing of grapes with optional subsequent maceration of the must, separation of the must, preliminary sulphiting and clarification thereof, acidification of the must by adding an acid or food acids in an amount that ensures the decrease of the pH to values lower than 2.8 and additional sulphiting with sulfurous acid to a total sulfurous acid content of 150...300 mg/dm3 with subsequent storage in hermetic technological vessels. At the same time, the acidification and additional sulphiting of the must is carried out by administering the total calculated amount of acids in an amount of must constituting 10...50% of its total volume expected for storage with the gradual addition, over a period of several hours to several days, of the remaining amount of must.
Avantajul acestei invenţii, şi anume micşorarea cheltuielilor de producere cu sporirea garanţiei de fabricare a unui produs calitativ, se datorează utilizării mai eficace a acţiunii sterilizante a acidităţii active şi concentraţiilor de acid sulfuros ridicate. The advantage of this invention, namely the reduction of production costs with an increased guarantee of manufacturing a quality product, is due to the more effective use of the sterilizing action of active acidity and high sulfurous acid concentrations.
Acidifierea şi sulfitarea suplimentară a mustului la începutul procesului de acumulare a lui în vasele ermetice, prin adiţionarea cantităţilor calculate de acid sulfuros şi acizi alimentari, în 10…50% din volumul mustului, permit crearea, în aceste volume, a condiţiilor care garantează excluderea multipicării tuturor grupurilor de microorganisme oenologice. Additional acidification and sulphiting of the must at the beginning of its accumulation process in hermetic vessels, by adding calculated quantities of sulphurous acid and food acids, in 10…50% of the must volume, allow the creation, in these volumes, of conditions that guarantee the exclusion of the multiplication of all groups of oenological microorganisms.
Concentraţia sporită a acidul sulfuros şi nivelul ridicat al acidităţii active (concentraţia acidului sulfuros 300…2000 mg/dm3, pH-ul 1,8…2,4) permit distrugerea tuturor microorganismelor nu numai în acest prim volum al mustului, ci şi în 75…90% din tot mustul, care treptat diluează acest must în procesul transvazării cu acumularea lui în vase. The increased concentration of sulfurous acid and the high level of active acidity (sulfuric acid concentration 300…2000 mg/dm3, pH 1.8…2.4) allow the destruction of all microorganisms not only in this first volume of the must, but also in 75…90% of the entire must, which gradually dilutes this must in the process of decanting with its accumulation in the vessels.
Mai mult ca atât, aceste concentraţii de acizi menţionate (de 2…10 ori mai ridicate decât în mustul sulfitat la păstrare), asigură sterilizarea parţială suplimentară a vaselor ermetice, fără afectarea substanţială a materialului din care sunt executate. Moreover, these mentioned acid concentrations (2…10 times higher than in the sulphited must during storage) ensure additional partial sterilization of the hermetic vessels, without substantially affecting the material from which they are made.
Totodată, concentraţiile de acizi în must, pe parcursul efectuării procedeului, se diminuează treptat de la valorile maximale (în 10…50% din volum), până la valorile finale (în tot mustul), în perioada necesară pentru împlerea vaselor (de la câteva ore la câteva zile). At the same time, the acid concentrations in the must, during the process, gradually decrease from the maximum values (in 10…50% of the volume), to the final values (in the entire must), during the period necessary to fill the vessels (from a few hours to a few days).
Condiţiile de păstrare ulterioară a mustului, decontaminat în procesul împlerii treptate a vaselor ermetice, de preferinţă la concentraţia acidului sulfuros total în limitele 150…300 g/dm3 şi mărimea pH-ului de cel mult de 2,8, practic exclud multiplicarea ulterioară a microorganismelor restante şi alterarea microbiologică a mustului. The conditions for subsequent storage of the must, decontaminated in the process of gradual filling of hermetic vessels, preferably at a total sulfurous acid concentration within the limits of 150…300 g/dm3 and a pH value of no more than 2.8, practically exclude the subsequent multiplication of remaining microorganisms and microbiological alteration of the must.
Pentru efectuarea acestui procedeu sunt necesare vase şi aparataj-standard, folosite în vinificaţie pentru fabricarea vinurilor. To perform this process, standard vessels and equipment are required, used in winemaking for the production of wines.
Procedeul propus se efectuează în modul următor. The proposed procedure is carried out in the following way.
În sezonul de vinificaţie, strugurii culeşi sunt prelucraţi cu obţinerea mustuielii proaspete, care opţional este supusă macerării (în cazul fabricării mustului aromatic sau extractiv). Mustuiala este dirijată la scurgere şi presare. Mustul proaspăt alb, separat din mustuială fără macerare, este sulfitat preliminar din considerentele iniţiale de 50…100 mg/dm3, limpezit cu sau fără folosirea enzimelor şi separat de burbe. During the winemaking season, the harvested grapes are processed to obtain fresh must, which is optionally subjected to maceration (in the case of the production of aromatic or extractive must). The must is directed to draining and pressing. The fresh white must, separated from the must without maceration, is preliminarily sulphited from the initial considerations of 50…100 mg/dm3, clarified with or without the use of enzymes and separated from the lees.
Mustuiala, dirijată eventual la macerare, este supusă sulfitării şi altor tratări tehnologice (enzimare, încălzire etc.), conform necesităţilor şi uzanţelor, după care este dirijată la scurgere şi presare. The must, possibly sent to maceration, is subjected to sulphiting and other technological treatments (enzymation, heating, etc.), according to needs and customs, after which it is sent to draining and pressing.
Mustul de struguri, limpezit sau fără limpezire prealabilă pe parcursul obţinerii lui, este dirijat pe partide (porţii) în vase tehnologice ermetice mari pentru păstrare. The grape must, clarified or without prior clarification during its production, is directed in batches (portions) into large hermetic technological vessels for storage.
La începutul procesului de transvazare a mustului la păstrare, când în vasele tehnologice sunt introduse 10…50% din volumul acestuia, se introduc acizi alimentari şi acid sulfuros în cantitatea necesară pentru acidifierea şi sulfitarea întregului volum de must, preconizat a fi păstrat în aceste vase. At the beginning of the process of transferring the must for storage, when 10…50% of its volume is introduced into the technological vessels, food acids and sulfurous acid are introduced in the amount necessary for the acidification and sulfite treatment of the entire volume of must, expected to be stored in these vessels.
Vasele tehnologice sunt umplute treptat (în decurs de la câteva ore până la câteva zile) cu următoarele partide (porţii) de must limpezit sau nu, după care mustul sulfitat şi acidifiat este supus păstrării în condiţiile care exclud alterarea lui, de preferinţă la concentraţia acidului sulfuros total în limitele 150…300 mg/dm3 şi pH-ul mai mic de 2,8. The technological vessels are gradually filled (over a period of several hours to several days) with the following batches (portions) of clarified or unclarified must, after which the sulphited and acidified must is stored under conditions that exclude its alteration, preferably at a total sulphurous acid concentration within the limits of 150…300 mg/dm3 and a pH lower than 2.8.
Volumul iniţial al mustului, în care sunt adiţionate cantităţile totale de acid sulfuros şi acizi alimentari, este ales din considerentele asigurării garantate a sterilităţii mustului (50% din volum, în care concentraţiile acizilor introduşi este de două ori mai mare decât concentraţia finală), cât şi păstrarea intactă a vaselor (10% din volum, în care concentraţiile acizilor introduşi este de zece ori mai mare decât concentraţia finală). The initial volume of the must, to which the total quantities of sulfurous acid and food acids are added, is chosen for the purposes of ensuring the guaranteed sterility of the must (50% of the volume, in which the concentration of the introduced acids is twice the final concentration), as well as preserving the integrity of the vessels (10% of the volume, in which the concentration of the introduced acids is ten times the final concentration).
Menţionăm că concentraţiile acizilor de 2…10 ori mai mari decât cele finale (adică mediul maxim agresiv) sunt menţinute în primele volume ale mustului o scurtă durată de timp (de regulă până la câteva ore), în decursul căreia acţiunea lor asupra microorganismelor este suficientă, însă nu afectează materialul din care sunt executate vasele. Concentraţiile menţionate (şi agresivitatea mediului) treptat se diminuează la adiţionarea porţiilor următoare de must, în timpul necesar pentru acumularea în vase a întregului volum (de la câteva ore, până la câteva zile). We mention that acid concentrations 2…10 times higher than the final ones (i.e. the maximum aggressive environment) are maintained in the first volumes of the must for a short period of time (usually up to a few hours), during which their action on microorganisms is sufficient, but does not affect the material from which the vessels are made. The mentioned concentrations (and the aggressiveness of the environment) gradually decrease when adding the next portions of must, during the time necessary for the accumulation of the entire volume in the vessels (from a few hours to a few days).
Exemplul 1 Example 1
Strugurii proaspeţi, în amestec de soiuri albe cu un grad sporit de afectare (muciegai, bobiţe strivite), recepţionaţi la întreprindere pe partide de 15…20 tone, au fost prelucraţi cu obţinerea mustuielii proaspete. Fresh grapes, mixed with white varieties with a high degree of damage (mold, crushed berries), received at the enterprise in batches of 15…20 tons, were processed to obtain fresh must.
Pe măsura recepţionării, mustuiala a fost operativ dirijată la scurgere şi presare în prese periodice. Mustul, obţinut de la presarea fiecărei partide de mustuială (câte 1,2 …1,5 mii dal), a fost sulfitat din considerentele iniţiale de 100 mg/dm3 şi limpezit static cu adiţionarea bentonitei, după care a fost separat de burbe. Mustul limpezit, pe partide a câte 1,0…1,2 mii dal, a fost dirijat într-un rezervor emailat ermetic cu un volum de 10 mii dal. As it was received, the must was promptly directed to draining and pressing in periodic presses. The must, obtained from pressing each batch of must (1.2...1.5 thousand dal each), was sulphited from the initial considerations of 100 mg/dm3 and statically clarified with the addition of bentonite, after which it was separated from the lees. The clarified must, in batches of 1.0...1.2 thousand dal each, was directed into a hermetically enameled tank with a volume of 10 thousand dal.
Prealabil, în condiţii de laborator, s-au determinat cantităţile de acid sulfuros şi de amestec de acizi alimentari, necesare pentru asigurarea concentraţiei acidului sulfuros total în limitele 150…300 mg/dm3 şi mărimea pH-ului mai mică de 2,8, calculate pentru volumul de 10 mii dal. Previously, under laboratory conditions, the quantities of sulfurous acid and mixture of food acids were determined, necessary to ensure the concentration of total sulfurous acid within the limits of 150…300 mg/dm3 and the pH value less than 2.8, calculated for a volume of 10 thousand dal.
După adiţionarea primei partide de must în volum de 1000 dal (10% din volumul preconizat), în must s-au introdus 20 kg de acid sulfuros, 300 kg de acid tartric şi 300 kg de acid citric, care au creat în acest volum un mediu sterilizant (concentraţia acidului sulfuros total fiind de aproximativ 2000 mg/dm3 şi pH-ul 1,8). After adding the first batch of must in a volume of 1000 dal (10% of the expected volume), 20 kg of sulfurous acid, 300 kg of tartaric acid and 300 kg of citric acid were introduced into the must, which created a sterilizing environment in this volume (the total sulfurous acid concentration being approximately 2000 mg/dm3 and the pH 1.8).
Adiţionarea următoarelor partide de must în rezervorul de păstrare (câte 3 partide a câte 1,0…1,3 mii dal fiecare pe zi), a fost efectuată în decurs de 3 zile, pe măsura decantării mustului limpezit, obţinut din mustuiala fiecărei zile. The addition of the following batches of must to the storage tank (3 batches of 1.0…1.3 thousand dal each per day) was carried out within 3 days, as the clarified must, obtained from each day's must, was decanted.
Mustul sulfitat şi acidifiat, acumulat în rezervorul emailat, după adiţionarea ultimei partide de must proaspăt şi omogenizarea lui, având concentraţia acidului sulfuros total de 225 mg/dm3 şi pH-ul de 2,75, a fost păstrat în decurs de 30 zile în condiţii obişnuite sub aer liber, după care a fost transferat, cu decantare de precipitatul format şi filtrare prin diatomită, la păstrare ulterioară, în vase emailate a câte 2400 dal, în beciul întreprinderii, de unde a fost, pe măsura necesităţilor de producere, dirijat la fabricarea vinurilor cu zahăr rezidual prin metoda de cupaj. The sulphited and acidified must, accumulated in the enamelled tank, after the addition of the last batch of fresh must and its homogenisation, having a total sulphurous acid concentration of 225 mg/dm3 and a pH of 2.75, was stored for 30 days under normal conditions in the open air, after which it was transferred, with decantation of the precipitate formed and filtration through diatomite, for subsequent storage, in enamelled vessels of 2400 dal each, in the cellar of the enterprise, from where it was, according to production needs, directed to the manufacture of wines with residual sugar by the coupage method.
Fabricarea mustului conform celei mai apropiate soluţii din această materie primă cu un grad sporit de afectare, inclusiv început de fermentare, este riscantă şi ar necesita efectuarea operativă a operaţiunilor de sulfitare puternică iniţială, debarasare de burbe şi microorganisme prin răcire, cleire cu doze sporite de bentonită, limpezire statică şi filtraţie minuţioasă. Making must according to the closest solution from this raw material with a high degree of damage, including the beginning of fermentation, is risky and would require the prompt performance of initial strong sulphiting operations, removal of bubbles and microorganisms by cooling, fining with increased doses of bentonite, static clarification and thorough filtration.
Exemplul 2 Example 2
Strugurii de soiul Saperavi, pe măsura recepţionării pe partide de la culesul mecanizat, au fost supuşi zdrobirii şi desciorchinării, iar mustuiala obţinută a fost sulfitată din considerentele 125 mg/kg şi supusă macerării statice în decurs de 18…24 ore cu adiţionarea enzimelor, după care a fost dirijată la scurgere şi presare în prese continue. The Saperavi grapes, as they were received in batches from the mechanized harvest, were subjected to crushing and destemming, and the obtained must was sulphited at 125 mg/kg and subjected to static maceration for 18…24 hours with the addition of enzymes, after which it was directed to draining and pressing in continuous presses.
Mustul de toate fracţiile, pe măsura obţinerii, a fost dirijat într-un vas ermetic din oţel inoxidabil cu volumul de 2500 dal, dotat cu cămaşă de răcire. The must of all fractions, as obtained, was directed into a hermetic stainless steel vessel with a volume of 2500 dal, equipped with a cooling jacket.
Prealabil, în condiţii de laborator, au fost determinate cantităţile de acid sulfuros şi acizi alimentari, necesare pentru asigurarea în acest must a concentraţiei acidului sulfuros total în limitele 150…300 mg/dm3 şi mărimea pH-ului mai mică de 2,8, şi calculate cantităţile pentru 2500 dal. Previously, under laboratory conditions, the quantities of sulfurous acid and food acids necessary to ensure in this must the concentration of total sulfurous acid within the limits of 150…300 mg/dm3 and the pH value less than 2.8 were determined, and the quantities for 2500 dal were calculated.
După transvazarea în vas a 1200 dal de must (aproximativ 50% din volumul preconizat), în must s-au introdus 5 kg de acid sulfuros şi 100 kg de acid tartric, care au creat în acest volum de must un mediu sterilizant (concentraţia acidului sulfuros total aproximativ de 570 mg/dm3 şi pH-ul 2,3). After transferring 1200 dal of must (approximately 50% of the expected volume) into the vessel, 5 kg of sulfurous acid and 100 kg of tartaric acid were introduced into the must, which created a sterilizing environment in this volume of must (total sulfurous acid concentration of approximately 570 mg/dm3 and pH 2.3).
Adiţionarea treptată a următoarelor volume de must în vas a fost efectuată în decurs de 6 ore, pe măsura scurgerii şi presării mustuielii macerate. The gradual addition of the following volumes of must to the vessel was carried out over 6 hours, as the macerated must drained and pressed.
Mustul sulfitat şi acidifiat, acumulat în rezervorul de oţel, după adiţionarea ultimei partide de must proaspăt, răcirea şi omogenizarea lui, având concentraţia acidului sulfuros total de 235 mg/dm3 şi pH-ul mediului de 2,65, a fost păstrat în decurs de 10 zile în condiţii obişnuite. The sulphited and acidified must, accumulated in the steel tank, after adding the last batch of fresh must, cooling and homogenizing it, having a total sulphurous acid concentration of 235 mg/dm3 and an environmental pH of 2.65, was stored for 10 days under normal conditions.
După limpezirea lui, mustul sulfitat-acidifiat a fost transferat, cu decantare minuţioasă de precipitatul format, la păstrare ulterioară în vase emailate. After clarification, the sulphited-acidified must was transferred, with careful decantation of the precipitate formed, for subsequent storage in enameled vessels.
Mustul obţinut, pe măsura necesităţilor de producere, a fost dirijat la fabricarea vinurilor roşii şi roze cu zahăr rezidual prin metoda de cupaj. The must obtained, according to production needs, was directed to the manufacture of red and rosé wines with residual sugar through the blending method.
Fabricarea mustului conform celei mai apropiate soluţii din astfel materie primă (culesul mecanizat şi simptome de fermentare după macerare), este riscantă şi necesită stoparea operativă a multiplicării drojdiilor în must (pasterizare, filtrare sterilizantă) şi debarasare de burbe prin cleire cu doze sporite de bentonită şi gelatină etc. Making must according to the closest solution from such raw material (mechanized harvesting and symptoms of fermentation after maceration) is risky and requires the prompt stopping of yeast multiplication in the must (pasteurization, sterilizing filtration) and getting rid of the wort by fining with increased doses of bentonite and gelatin, etc.
Procedeul propus permite diminuarea cheltuielilor de producere cu sporirea garanţiei de fabricare a unui produs calitativ chiar şi în cazurile când este folosită materie primă cu grad sporit de alterare. The proposed process allows for the reduction of production costs while increasing the guarantee of manufacturing a quality product even in cases where raw materials with a high degree of alteration are used.
1. Сборник основных правил, технологических инструкций и нормативных материалов по производству винодельческой продукции. Под ред. Саришвили Н.Г. Москва, Пищепромиздат, 1998, p.28 1. Collection of basic rules, technological instructions and normative materials for the production of wine production. Ed. Sarishvili N.G. Moscow, Pišchepromizdat, 1998, p.28
2. MD 713 Y 2013.12.31 2. MD 713 Y 2013.12.31
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20150009A MD933Z (en) | 2015-01-29 | 2015-01-29 | Process for conservation of grape must intended for wine production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20150009A MD933Z (en) | 2015-01-29 | 2015-01-29 | Process for conservation of grape must intended for wine production |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| MD933Y MD933Y (en) | 2015-07-31 |
| MD933Z true MD933Z (en) | 2016-02-29 |
Family
ID=53773730
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MDS20150009A MD933Z (en) | 2015-01-29 | 2015-01-29 | Process for conservation of grape must intended for wine production |
Country Status (1)
| Country | Link |
|---|---|
| MD (1) | MD933Z (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1759867A1 (en) * | 1990-06-12 | 1992-09-07 | Технологическо-Конструкторский Институт Научно-Производственного Объединения "Яловены" | Method of distilling semi-dry wine |
| MD713Y (en) * | 2013-03-19 | 2013-12-31 | Ivan PRIDA | Process for preservation of grape must intended for the production of wine and process for wine production by the blending method with its use |
-
2015
- 2015-01-29 MD MDS20150009A patent/MD933Z/en not_active IP Right Cessation
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1759867A1 (en) * | 1990-06-12 | 1992-09-07 | Технологическо-Конструкторский Институт Научно-Производственного Объединения "Яловены" | Method of distilling semi-dry wine |
| MD713Y (en) * | 2013-03-19 | 2013-12-31 | Ivan PRIDA | Process for preservation of grape must intended for the production of wine and process for wine production by the blending method with its use |
Non-Patent Citations (1)
| Title |
|---|
| Сборник основных правил, технологических инструкций и нормативных материалов по производству винодельческой продукции. Под ред. Саришвили Н.Г. Москва, Пищепромиздат, 1998, p.28 * |
Also Published As
| Publication number | Publication date |
|---|---|
| MD933Y (en) | 2015-07-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101128869B1 (en) | Method for preparing sweet ice fruit wine | |
| CN103555513A (en) | Compound raspberry wine brewing method | |
| CN104130904B (en) | Without the full juice fermented Yangtao wine of sulfurous gas and production technique thereof | |
| CN106544206A (en) | A kind of claret fermentation technique | |
| KR101966819B1 (en) | Blueberry wine and the preparing process thereof | |
| CN101619278A (en) | Method for brewing dry ice wine | |
| CN102212431B (en) | A kind of production technology of ice red wine | |
| CN101440340B (en) | Biological acid reduction method for red bilberry wine | |
| CN104388232A (en) | Freezing extraction process for grape wine | |
| CN101486958A (en) | Process for brewing Zizhenxiang wine | |
| CN102676340B (en) | Enzyme and leaven joint brewing method for papermulberry fruit red wine | |
| MD933Z (en) | Process for conservation of grape must intended for wine production | |
| Mai et al. | Production process of a carbonated drink from red flesh dragon fruit (Hylocereus polyrhizus) | |
| CN101560447A (en) | Method for brewing quality pineapple dry white wine | |
| MD750Z (en) | Process for producing extractive grape must intended for wine production and to processes for producing wines with its use | |
| CN109055113A (en) | A kind of brew method of red hayberry wine | |
| CN108165401A (en) | A kind of manufacture craft of grape wine | |
| MD713Z (en) | Process for preservation of grape must intended for the production of wine and process for wine production by the blending method with its use | |
| RU2654667C1 (en) | Method of production of wine saturated by grape polyphenols | |
| CN114540148A (en) | A kind of brewing process of dragon fruit wine with low volatile acid content | |
| CN110564537A (en) | Selenium-rich wine and preparation method thereof | |
| CN101619279A (en) | Method for brewing Binhua fragrance wine | |
| KR100781465B1 (en) | Wine Using Cornel Berry and Its Manufacturing Method | |
| RU2737052C1 (en) | Table wine material production method | |
| CN112522042A (en) | Method for brewing fruit wine by mixing red grape and mulberry |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG9Y | Short term patent issued | ||
| KA4Y | Short-term patent lapsed due to non-payment of fees (with right of restoration) | ||
| MM4Y | Short-term patent definitely lapsed due to non-payment of fees |