RU1822870C - Method for producing raw white dry wine - Google Patents

Abstract

Usage: in the wine industry. SUMMARY OF THE INVENTION: A method for producing young white dry wine involves crushing grapes, sulphite pulp, separating the wort from the pulp, clarifying the wort, introducing yeast, fermenting the wort, followed by cooling the wine material to plus 3 - minus 3 ° C and keeping it with yeast in the cold within 7-10 days, filtering wine and bottling. Vaod t yeast in the amount of 8-10% of the volume of fermented wort. It is advisable to use a pure yeast culture and introduce it in two doses: 2-3% of the total amount before the wort is fermented, and 6-7% after the complete fermentation of Sugars, or young fresh yeast should be used instead of a pure yeast culture at the second dose. 2 wpp, 3 tab.

Description

The invention relates to the wine industry, in particular to the production of young white dry wines.

The aim of the invention is to shorten the production cycle, increase the quality and stability of the wine.

This goal is achieved by the fact that in the known method for the production of young dry white wines, which includes crushing grapes, sulfitation, separating the wort from the pulp, clarifying the wort, introducing a pure yeast culture, fermenting the wort, followed by cooling the wine material and keeping it with yeast in the cold, filtering the wine and bottling, according to the invention, a pure yeast culture is introduced in an amount of 8-10% of the volume of fermented wort, and enrichment with the enzyme complex of the yeast cell is achieved by cooling wine stock la with yeast to a temperature of +3 - -3 C

holding under these conditions for 7-10 days, while a pure yeast culture is introduced at a time in an amount of 8-10% or in stages: 2-3% before fermentation and 6-7% after complete fermentation of Sugars. In addition, instead of a pure yeast culture, young fresh yeast in the amount of 6-7% is used in the second stage.

The essence of the proposed technical solution consists in the fact that during the fermentation of grape must is introduced a high concentration of pure yeast culture, which simultaneously with the fermentation of sugar enriches the environment with a rich complex of enzymes, which accelerates the hydrolytic and biochemical processes that occur during the preparation of wine, and shortens the cycle production. It was experimentally established that the optimal concentration of pure yeast culture, which allows to maximize the quality

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The quality and stability of the products is 8-10% (see table 1). Lowering the concentration of yeast below 8% does not provide the enrichment of the environment with the necessary concentration of enzymes, capable of quickly preparing stable matured wine (no later than 1 January of the year following the harvest), increasing the concentration of CKD above 10% does not lead to an increase in product quality, is not economical and technically difficult.

Moreover, it was experimentally proved that the quality and stability of the final product are at the same level if a pure yeast culture is introduced into the must before fermentation in an amount of 8-10% or in stages: 2-3% in the must, and 6-7% in the wine rial. The data given in Table 2, it is obvious that the physicochemical parameters and tasting assessment of wines prepared according to both schemes are close.

According to literary sources (Avak nc S.P. Biochemical basis of champagne. - M .: PP, 1980) it is known that an intensive transfer of enzymes from a yeast cell to the medium occurs with complete or partial autolysis of yeast. However, with complete autolysis of the yeast, along with the transfer of enzymes to the medium, the product is enriched with nitrogenous substances, as well as products of the exchange of yeast cells, which negatively affects the final product. The exclusion of this phenomenon was achieved by holding the wine in the temperature range of minus 3 - + 3 ° C for 7-10 days. An increase in the temperature of wine above 3 ° C leads to enrichment of the medium with yeast autolysis products, which negatively affects the quality of the product. Lowering the temperature below minus 3 ° C complicates the processing process and is uneconomical. The optimal heat treatment time for wine with yeast is 7-10 days. With wine aging less than 7 days. complete transfer of enzymes to the medium is not achieved and the claimed effect is not achieved. Excerpt wine for more than 10 days. impractical, since it does not lead to enrichment of the product with enzymes.

In addition, at the set temperatures and time parameters, along with enrichment of the medium with enzymes, the yeast consumes malic acid and the synthesis of new acids: citric, succinic, etc., which favorably affect the quality of wine, as well as increasing its stability to crystalline turbidity in connection with an increase in the solubility of tartrates (see table 2)

The claimed positive effect is achieved as a result

enrichment of wort or freshly fermented wine with a rich complex of enzymes that accelerates the hydrolytic and biochemical processes of maturation, increases

product quality and shortens the cooking cycle;

the redox potential of the medium decreases due to the introduction of a large yeast biomass, which accelerates

the ripening process of the wine, and also promotes the formation of esters, which increase the quality of the wine;

there is a decrease in malic acid and the synthesis of new acids (citric, succinic, etc.), which favorably affect the quality of the product, as well as increase the solubility of tartrates, and hence the stability of wines.

quick wort fermentation clean

0 yeast culture and the exclusion of wild yeast and other microorganisms, as well as oxidative enzymes.

The economic effect is achieved by reducing the production cycle in 6-7

5 times (see table 3), improving the quality of wine (by 0,, 8 points) and reducing the number of technological operations by 20%

The proposed method for the production of young dry white wine Tinerel is as follows

Grapes are harvested with sugar content not lower than 17.0 g / 100 cm3, subjected to crushing and combing. The wort is separated from the pulp, sulfitated at the rate of 75-100

5 mg / dm SC2 and sent for clarification. A pure yeast culture is introduced into the clarified wort. Pure yeast culture is introduced at a time in the amount of 8-10% of the volume of fermentation of wort or in stages: 2-3%

0 CKD is added to the wort before fermentation, and 6-7% after complete fermentation of the Sugars.

Wort fermentation is carried out in containers at 16-20 ° C. After fermentation

5 (the natural sugar should not exceed 0.3 g / 100 CMJ wine material, if necessary, sulfite to a mass concentration of sulphurous acid of 100 mg / dm3, cool to a temperature of minus 3 - + 3 ° С and maintain under these conditions with daily stirring for 7-10 days

After processing, vinomerization is subjected, as necessary, to pasting and filtering.

5 Film-resistant film materials are sent for bottling

Example 1 Checiteli grapes with a sugar content of 191 g / 100 cm g crushed and crushed omelettes to Mr. mnor wort separated m g, ut from

calculation of 100 mg / dm S02 and direct "a clarification. Clarification is carried out at 8-10 ° C. In order to increase the quality of clarification, a suspension of bentonite was introduced at a rate of 1 g / dm. A pure yeast culture was added to the clarified wort at the rate of 8% and sent to fermentation. Fermentation is carried out for 4 days at 16-20 ° C. After fermentation is completed (residual dryness not higher than 0.3 g / 100 cm3), the wine material is cooled to 3 ° C and held for 10 days. The wine material is filtered through a precoated layer of diatomite and sent for bottling.

Tinerel wine prepared according to this technology is characterized by a light golden color, rich, pronounced varietal aroma, harmonious and full taste.

The tasting score of the prepared wine is 8.8 points.

Example 2. Rkatsiteli grapes with a sugar content of 18.1% are crushed and separated. The resulting wort is separated from the pulp, sulfonated at the rate of 75 mg / dm3 S02 and sent to clarification. Clarification is carried out at 6 ° C for 18 hours. 3% of the pure yeast culture is added to the clarified wort and sent to fermentation. Fermentation is carried out at 16-20 ° C for 5 days. After fermentation is completed, fresh young yeast is introduced into the fermented wine material in an amount of 7% of the volume of wine material and the latter is cooled to a temperature of minus 3 ° C. Excerpt

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chilled wine stock with yeast was carried out for 7 days.

After processing, the wine material is sent for filtration and bottling.

Tinerel wine prepared according to this technology is characterized by a pure varietal aroma without oxidation tones, a soft and harmonious taste.

The tasting score of the prepared wine is 8.7 points.

Claims (3)

1. A method of producing young white dry wine, which includes crushing grapes, sulphite pulp, separating the wort from the pulp, clarifying the wort, making yeast, fermenting the wort, cooling the wine material, keeping it with yeast in the cold, filtering the wine and bottling, characterized in that, in order to shorten the production cycle, improve the quality and stability of wine, yeast is introduced in an amount of 8-10% of the volume of fermented wort, the wine material is cooled to a temperature of +3 - minus 3 ° C. and exposure to yeast in the cold is performed within 7-10 days. 2. The method according to claim 1, characterized in that the yeast is introduced in the form of a pure culture in two doses, one of which is carried out before fermentation of the wort at a rate of 2-3%, and the second after complete fermentation of Sugars at a rate of 6-7 % 3. The method according to claim 2, characterized in that in the second application, young fresh yeast is used. Table 1 The effect of the concentration of pure yeast culture on the quality of the final product Physico-chemical characteristics of wine samples. cooked according to the proposed and existing schemes table 2 Wine cooking time T ab l and c in 3