RU1814658C - Composition of components for semidry grape wine - Google Patents

Abstract

Use: in the wine industry for the production of table flavored grape wine. SUMMARY OF THE INVENTION: The composition of the ingredients for table semi-dry wine contains the following ingredients, kg / 1000 dal. wines: water-alcoholic infusions: thousand common sweetwort 4.0-8.0; clary sage 6.0-9.0; sagebrush 2.0-4.0; Cyprus narrow-leaved 3.0-6.0; semi-dry grape wine the rest. 1 tab.

Description

The invention relates to the wine industry and can be used for table flavored grape wine.

The aim of the invention is to increase the stability and organoleptic properties of the finished product.

This is achieved by the fact that the proposed composition additionally contains a water-alcohol infusion of narrow-leaved cypress, and from the wormwood it is used santolinolistnoy in the following ratio of ingredients, kg / 1000 gave:

water-alcohol infusions: thousand common stalkwort4, 0-8.0 clary sage 6.0-9.0 sagebrush 2.0-4.0

narrow-leaved cypress 3.0-6.0 grape semi-dry wine-wine Comparative analysis with the prototype allows us to conclude that the claimed composition differs from the known ones by introducing a new component of sagebrush and introducing the known component of narrow-leaved cypress, but in a different combination and ratio of components, which allows you to get a new effect - increasing the stability and organoleptic properties of wine.

Grape wine is prepared as follows.

Sorted grapes are processed on typical production lines. All wort fractions are used for the production of flavored wines. Received00

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my wort is sulphonated at a rate of 80-100 mg / dm3 and sent to sedimentation. Wort sedimentation is carried out until clarification at low temperatures (15-18 ° C) for 12-18 hours.

The clarified wort is decanted from the precipitate and sent to fermentation.

Wort fermentation is carried out by the filling method on a pure yeast culture at 20-26 ° C.

When the residual sugar content in the fermentation mixture is 2-2.5%, the wine material is removed from the bulk of the yeast, treated with bentonite, sulfur dioxide 50-80 mg / dm3, cold, and sent to clarify.

The resulting clarified wine material is filled with the composition of the ingredients in the form of an aqueous-alcoholic infusion in an amount of 2-goiter.%.

The composition consists of the following ingredients, with their ratio, kg / 1000 gave:

water-alcohol infusions: thousand common stewed fruits .4 .0-8.0 clary sage 6.0-9.0 sagebrush 2, 0-4.0 narrow-leaved cypress 3.0-6.0 Preliminarily, the plants are crushed and poured with a water-alcohol infusion of strength 60 vol.% From the calculation of 1 gave 1 kg of raw material.

The infusion lasts 3-5 days with repeated stirring, then the infusion is drained, and the ingredients are poured with a new water-alcohol mixture with a strength of 30 vol.% In an amount of 0.6 decalitres per 1 kg of raw material. The second infusion lasts 2-3 days. Plums of the first and second infusions are combined and used to make 1000 decaliters of wine. The finished water-alcohol infusion in the amount of 2-3% of the volume of wine is introduced into the young clarified wine material.

PRI me R 1. The composition was prepared as follows. They took 7 kg of clary sage, 6 kg of common stalk, 4 kg of narrow-leaved cypress and 3 kg of sagebrush, chopped and poured grass and water-alcohol mixture, 60% vol. In the amount of 200 l and insisted for 5 days, decanted, and the ingredients were poured with a new water-alcohol mixture with a strength of 30 vol. % Insisted 4 days, decanted. During the infusion, the liquid was stirred on itself.

The first and second water-alcohol infusions were combined and filtered.

For the preparation of grape wine used all fractions of the wort, which

sulfonated at a rate of 80 mg / dm3 and sent for sedimentation. Wort sedimentation was carried out until clarification at a low temperature of 15 ° C for 18 h. Then the wort was decanted from the sediment and sent

by fermentation in a refill method on a pure yeast culture at 26 ° C. With a residual sugar content in the fermentation mixture of 2-2.5%, the wine material was removed from the precipitate, treated with bentonite, sulfur dioxide at a rate of 80 mg / dm, cold and sent to clarification.

The resulting wine material was introduced with an aqueous-alcoholic infusion of thousand common stellar, clary sage, sage wormwood, narrow-leaved cypress in an amount of 200 l (2% of the volume of wine).

The resulting wine possessed good taste and stability. PRI me R 2. To determine the optimal ratio of ingredients, taking into account the achievement of the goal, 4 experiments were performed according to example No. 1, changing the ratio of ingredients: thousand common celery, clary sage, sage wormwood and narrow-leaved fireweed, respectively (kg / 1000 dal) 4 0-6.0-3.0-2.0: 8.0-9.0-4.0-6.0: 3.0-4.5-1.0-2.0. 10.0-10.0-5.0-8.0.

The results are shown in the table.

The table shows that the optimal ratios are:

0

thou sandstone ordinary sage nutmeg wormwood santolinolina fireweed narrow-leaved

4.0-8.0

6.0-9.0

 2.0-4.0

3.0-6.0

With a greater application of each of the herbs, the stability of the wine remains at the level of 4 months, however, the tasting characteristic indicates a decrease in organoleptic properties. With a lower ratio of ingredients, the stability of the wine is not achieved, the bottling resistance is 1.5 months.

The use of the present invention will improve the stability of wine, the bottling resistance of which will reach 4 months; to improve the organoleptic properties of the wine, which is manifested in the tasting characteristic: the wine has a bright, harmonious, complex aroma with nutmeg tones and a pleasant, memorable aftertaste: expand the range of aromatized wines; improve the quality of the finished product by increasing

nutritional and biological value; the use of grass gives the composition healing properties.

Claims (1)

SUMMARY OF THE INVENTION A composition of ingredients for table semi-dry grape wine, containing semi-dry wine grape and water-alcohol infusions of wormwood, thousand common stewed fruit, clary sage, characterized in that, in order to increase the stability and organoleptic properties of the finished product, it additionally contains water -alcoholic infusion of narrow-leaved cypress, and saitolinolith is used from wormwood, in the following ratio of ingredients, kg / 1000 gave wine: water-alcoholic infusions: thousand common celery 4–8 clary sage 6–9 sage wormwood 2–4 narrow-leaved cypress 3–6 grape semi-dry wine