RU1778174C - Method for producing white or rose table wine base - Google Patents

Abstract

Usage: in the wine industry. SUMMARY OF THE INVENTION: A method for producing white and pink table wine materials involves the reception and processing of grapes, the separation of fresh wort and its oxidative treatment, the preparation of yeast wiring and its incorporation into the wort, the fermentation of the wort, sulphation and stabilization of young wine materials. Oxidation processing of the wort is carried out by introducing into it the layout of yeast prepared by aerobic Orientation of freshly fermented wine materials, while the layout of the yeast is made at the rate of 20-60 mg of aldehydes per 1 dm3 of wort. Freshly fermented wine materials are subjected to aerobic fermentation to an aldehyde concentration of 300-500 mg / dm3, and before fermentation, fresh wort is added at the rate of 10-20 g / dm3 Sugars. 1 s.p. crystals, 2 tab. X X 00 "" h

Description

The invention relates to the food industry, namely the wine industry, and is intended for use in the production of white and pink table wine materials.

A known method for the production of wine materials, involving the acceptance and processing of grapes, separation of fresh wort with preliminary

its sulfation, preparation of a pure culture, introduction of yeast wiring into the wort, fermentation of the wort and stabilization of wine materials.

The disadvantages of this method of preparation of moino wine materials include insufficiently high quality and product stability, especially in

the case of making wines consumed at a young age.

There is also a known method of producing table wine materials, partially eliminating the disadvantages of the previous method. This method involves the acceptance and processing of grapes, separation of fresh wort and its oxidative treatment, preparation and introduction of yeast wort into the wort, fermentation of the wort, sulphation, and stabilization of young wine materials.

However, the disadvantages of this method include the low quality of products due to the almost uncontrolled oxidation of the components of the wort with atmospheric oxygen during the oxidation treatment, which leads to the oxidation of the aromatic substances of the wort, as well as to the intensification of the propagation of undesirable microflora.

The aim of the invention is to improve the quality and stability of dry wine materials.

When analyzing other technical solutions in this area, a method was established for aerobic cultivation of yeast wiring from fermented wine materials, in particular those used in champagne production, during which an accumulation of a high concentration of aldehydes is possible, including up to 300-500 mg / dm3.

There are also known methods for the production of wine materials, which are provided

wine production is divided into two stages - aerobic and anaerobic, as well as

the production of wine (sherry) by deep fermentation of wine materials, which is characterized by the fact that only a part of wine materials is pumped into deep fermentation (20-25% of its total volume with an accumulation of 600 - 700 mg / dm3 of aldehydes, which are then reduced to the bulk of the wine.

In addition, it is known to introduce sugar-containing wine material into dry wine material before aerobic fermentation to a sugar concentration of 5–1.5% in it.

However, the totality of features claimed by the authors as distinctive is not known, namely the introduction of yeast reconstitution prepared by aerobic fermentation into the wort

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super fermented wine materials, based on the addition of 20-60 mg of aldehydes per 1 dm3 of wort. Aerobic fermentation of part of the wine material, fermented and enriched with natural sugars in the grape years (10-20 g / dm3) to the presence of 300-500 mg / dm3 aldehydes, does not possess an independent novelty, it specifies the necessary conditions for improving the quality of wine and increasing it stability in the claimed method.

The addition of 20-60 mg / dm3 of aldehydes (mainly acetic aldehyde) to the wort makes it possible to completely bind and remove unstable phenolic compounds responsible for the quality and colloidal stability of the wine.

An increase in the amount of aldehydes in excess of 60 mg / dm3, despite the complication of the process (large doses of yeast wiring), does not cause a further increase in the quality of the finished product, since the amount of unstable phenolic compounds is limited to 20-30% of their total amount, and even for canteens of wine materials prepared from wort of press fractions, the quantity of aldehydes necessary for their binding is not more than 60 mg / dm3.

A decrease in the amount of aldehydes below 20 mg / dm3 does not allow one to obtain the claimed positive effect, since 40-60% of unstable phenolic compounds, sources of future turbidity, remain in the must and then in young wine (Table 11).

Aerobic fermentation of freshly fermented wine materials eliminates the need for special races of yeast to carry out the process, since the yeast of the last stage of alcoholic fermentation of wort is naturally selected for specific conditions, and their metabolism is changed from fermentation to respiration by aerobic fermentation.

The conditions for aerobic fermentation — introducing fresh wort into freshly fermented wine materials at the rate of 10–20 g / dm3 of Sugars, without significantly reducing the respiration energy of yeast and the specific growth rate of them, makes it possible to increase the biomass content in the wiring to 200–400 million / cm3 upon reaching aldehyde concentrations of 3QO-500 mg / dm3 by introducing nutrients into the depleted environment. A high concentration of yeast improves quality and stability.

The concentration of aldehydes in the wiring below 300 mg / dm3 requires a significant amount of wiring (at least 6-1% of the volume of the wort), while increasing its concentration above 500 mg / dm3 is associated with considerable difficulties.

The proposed method for the production of white and pink table wine materials is carried out as follows.

Pine grapes of technical maturity are processed according to the white method, the turbid wort obtained is subjected to clarification with preliminary sulfitation. Pre-prepared yeast wiring from freshly fermented wine materials. To this end, freshly fermented unclarified wine materials (with yeast) are made fresh wort at the rate of 10-20 g / dm3 of Sugars and subjected to aerobic fermentation until the aldehyde concentration in them reaches 300-500 mg / dm3.

Thus prepared yeast wiring is introduced into clarified wort at the rate of 20-60 mg of aldehydes of uelum, after which it is subjected

on the

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h. fermentation in a batch or continuous manner. At the end of the fermentation, part of the freshly fermented wine materials is returned to yeast cultivation by aerobic fermentation, and the other (main) part is clarified, removed from the yeast with sulfitation and sent for processing (Table 2).

Example 1. Preparation of dry white wine materials from Rkatsiteli grape variety.

Grapes with a sugar content of 19.1 g / / 100 cm3 are processed according to the white method. The resulting wort is subjected to clarification. A pure yeast culture is pre-prepared. To do this, take the fermented wine material, add fresh wort at the rate of adding 10 g / dm3 of Sugars to the wine material and aerobically ferment it until the concentration of aldehydes in the solution reaches 300 mg / dm3.

The pure yeast culture thus prepared is applied at the rate of 20 mg of aldehydes per 1 dm3 of wort.

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After fermentation, the wine material is removed from the precipitate, glued and treated with cold in accordance with B. the current technological instructions.

Stable wine is dispensed.

Wine prepared according to JQ technology is characterized by a pure varietal aroma without oxidation tones, a soft and harmonious taste. According to the proposed technology, wine quickly reaches bottling resistance for 15 due to removal of the flavnoid part of phenolic compounds with aldehydes introduced by yeast wiring.

Legustocioine score prepared wine 8, point.

20 Example 2. Preparation of dry red wine material from Merlot grape variety.

The grapes with a sugar content of 18.6 g / / 100 cm3 are crushed and infused on the pulp for 10 hours, after which the wort is separated and fermentation is carried out by the white method. Fermentation is carried out on a pure culture of drogovitsa with a high content of al 30 dehydides, for the preparation of which freshly fermented wine material is taken, wort is added to it until sugar content is 20 g / dm3 and aerobic fermentation is carried out to an aldehyde concentration of 500 mg / cm3, after which they are introduced in the wort at the rate of bO mg aldehydes nz 1 dm3 wort.

After completion, the windings are removed, the wine material is removed from the sediment and subjected to cold dressing and cold treatment in accordance with current technological instructions.

Stable wine is dispensed.

45 The sample is characterized by a pure varietal aroma without oxidation tones, delicate pink color, soft and harmonious taste.

The wine more quickly achieves bottling resistance and stability due to the removal of the phenol compounds from naturally occurring aldehydes in the early stages of formation of the flavocoid part together with yeast wiring.

Tasting evaluation of the experimental sample - C, 5 points.

Using the proposed method for the production of white and pink sto35

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fishing wine allows you to get stable against colpoidal turbidity wine products directly in the winemaking season, as well as improve its quality by 0.3 - 0.5 points.v

Claims (2)

The claims 1, A method for the production of white or pink table wine material, involving the acceptance and processing of grapes, separation of fresh wort, its oxidative processing, preparation of yeast wiring, making it into the wort, fermentation of wort, sulfitation and stabilization of milk to v 0 74 8 and, in order to improve the quality and stability of the finished product, the oxidative treatment is carried out during application by using yeast strips obtained by aerobic fermentation of freshly fermented wine material in an amount providing an aldehyde content of 20-60 mg per 1 dm3 wort. 2. Method no n.1, characterized in that aerobic fermentation of fermented wine material  lead to a concentration of aldehydes in it of 300-500 mg / dm3, and before fermentation, fresh wort is added to it based on a sugar content of 10- Volumetric fraction of ethyl alcohol, vol.% Mass concentration of titratable acids in terms of tartaric acid, g / dm3 g Mass concentration of volatile chemicals (in terms of acetic acid), g / dm3 Cash concentration of enol substances, mg / dm3 Mass concentration of flavonoids, mg / dm3 Mass concentration of aldehydes, mg / dm3 Resistance to cold (-44, 48 hours) -reversible colloidal irreversible colloidal to heat Oxidation box office resistance 11.2 11.0 11.1 11.3 11.3 11.3 11.2 8.3 8.3 8.2 8.2 8.0 8.0 8.0 0.15 0.15 0.19 0.19 0.19 0.19 0.19 260 260 255 230 220 220 230 55 48 35 25 20 20 18 100 95 79 80 85 82 80 nest.nest, nst.st.st.st. Art.Art.Art.Art.Art. Art.Art.Art.Art.Art. nest.st.st.st.st.st. 8.3 8.2 8.2 8.0 8.0 8.0