RU19536U1 - TECHNOLOGICAL LINE FOR PRODUCING WINE GRAPES NATURAL DRY BRANDED "MYSHAKO CABERN" - Google Patents

Description

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TECHNOLOGICAL LIVE PRODUCTION BiHA Grapes NATURAL NATURAL BRAND "MMCIAEO CABERN

The technical solution relates to the constructive implementation of the means for producing dry grape wine, including nouveau grape must and its processing,

the production lines (TL) of wine production / 3-7 / 10 of the so-called classical scheme for processing grapes but for the red method, including a means for crushing grapes with comb separation, a device for delivering pulp to containers, strapping devices for sulphite pulp, and a plant for fermenting wort on a pulp with submerged or with a sweeping gang, a fermentation wort separation unit, a pulp bressing agent, a gravity wort fermentation section, gravity wort fractions, 1st and 2nd pressure fractions (press fractions are used in shredders, including Yerezhlenmkh wines), yeast sediment remover; means for processing wine materials, their storage and aging (for fine wines). Moreover, submerged-gang fermentation in KpyiHHx cone-shaped oak tubs is more effective than floating-fermentation /%, s, 186 /.

In such TL irrigation on the pulp according to the red method, the pulp is mixed with fermenting wort to intensify the anthocyanin extraction process, which is usually the case.

HQ: Ci G-l / SL

carried out by mechanical snobsoy / 4, p. 185.187 /.

However, frequent (up to 6-8 times a day) interactive mixing of wine with fermenting wort, in some cases, can cause the wine material to appear in squeezed tones, which is not the case in the production of high-quality fine wines. In addition, the classical scheme of the red method of processing grapes does not provide for the combined use of wort of various fractions, and the value of titratable acidity of the product is not controllable.

known TL / 3 / production of red wines, which uses a mixture of gravity-gravity and press fractions of the 1st pressure. In TL / 3 / grapes are crushed with crest separation, the pulp is sulfitated and fermented with a floating or immersed hat in open or closed tanks at a temperature not exceeding 30 ° C and with stirring 3-4 times a day until an intense red color of the wine material and content sugar in it is not more than 2 g / 100 cm. Next, the pulp is fed to drains and dressers to obtain gravity and a press fraction of the 1st pressure, which are mixed, fermented, deconstructed and aged in metal tanks. gu oak liquid extract is introduced, which may violate the naturalness of grape wine.

TL / 3 /, due to frequent intensive mechanical mixing, are rather laborious, and due to the accumulation of tannins, it is possible that squeezed, and, in some cases, coarse tones may appear in the wine material, which can be eliminated only by special controlled kis2s technology: 7 / // 3 a

lowering not specified in TI / 3 /. A disadvantage of TL / 3 / is also the lack of control over the quantitative characteristics of wine materials, which does not allow us to uniquely determine the specific production of wines (ordinary, aged, seasoned, etc.)

Traditionally, Cabernet grapes / 4, s, 485 / are used to produce high-quality red wines.

In the well-known TL / 2 / production of red wines, a special design for the implementation of fermentation with immersed hat is given. TL / 2 / contains a receiving hopper connected and interacting during the production process, a means for crushing grapes, a container for fermenting the wort on the pulp, a stacker, a press, fermentation tanks and storage tanks for wine materials.

The limitations of TL / 2 / are basically similar to the disadvantages of TL / 3 /, while the areas of collection, fermentation, maturation and aging in / 2 / are not sufficiently disclosed for the practical sale of products. In addition, the installation / I / is a generalization for all red wines, not taking into account the specifics of the production of high-quality 1in.

The well-known TL / I / for the production of natural dry grape wine, adopted for prototype, contains a grape harvesting section, a crushing unit with comb separation, a pulp delivery means, a pulp sulfation means, a fermentation unit, drains, a pressing unit, a self-gravity separation unit from press fractions, a knot for mixing them (self-gravity and the 1st pressing fraction), a post-fermentation section, filtration and sediment removal devices.

aging room and setting the bottling day. In this case, fermentation was carried out in large oak vats in the form of a truncated cone with periodic stirring of the pulp with fermenting suС10М. In the wine-blending blend, gravity wort and the 1st press fraction are used, and for maturation the wine-matter is sent to an enameled reservoir.

Based on the classical scheme of grape processing according to the red method / 4,5 / ТЛ / I / allows to obtain high-quality red wines.

However, due to the need for periodic intensive mixing, the TL / I / process is rather laborious, the cost of large oak fermentation tanks is high, their production is complicated, and, in addition, in large oak tanks it is difficult to maintain the optimum temperature of fermentation (no more than 30 ® C) without forced cooling.

Frequent and intensive mechanical mixing is traditionally required to enhance the extraction of anthocyanins from the cap, however, on the other hand, intensive mechanical mixing is the reason for the possible appearance of squeezing tones in the wine material and excessive accumulation of tannins from the pulp, which reduces the organoleptic properties of the final product and prevents the use in blending 1st press fraction, which may be unacceptably coarse for the production of fine wines. This, in turn, prevents an increase in the yield of quality wine, since substandard materials can only be used in the production of ordinary wines. Moreover, since the TL / I /, as well as other analogues / 2-5 /, does not provide for the operation

controlled kiolotoponeniya, ino in VinomaEerial may occur unforgettable rough tones that reduce the quality of the final product.

Deficiencies and / й рот I I должны должны должны должны должны должны должны должны должны должны должны должны оптимизации I I I I I I I I I I I I T TI / I / should be eliminated by optimizing the technical result according to the complex criterion of complexity - cost - quality: obtaining the highest possible high quality natural product with acceptable complexity and affordable production cost.

The essence of the proposed technical solution is to create such a T1 for the production of grape natural dry wine, which would exclude the possibility of the formation of squeezing and coarse tones in the wine material resulting from mechanical mixing, and thereby increase the yield of a high-quality final product through the use of the first press fraction and in which, due to the equivalent aggregate replacement of fermentation tanks and fermentation tanks, the procedure would be simplified and cheaper Rozhen at optimum temperature without forced cooling, and would have improved properties organolepticheokie wine due to the use of adequate procedures managed kislotopoyizheniya providing softness and harmony tones typical red vintage wines.

The proposed technical solution is based on experimentally established facts:

- equivalence of replacing the aggregate of large oak fermentation tanks and enamelled fermentation tanks with the aggregate of metal tanks of fermentation day and

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meakoy oak fire for additional

- an adequate replacement of labor-intensive mechanical mixing of grains with grapes pulp with a given content of angocyanins, which allows to obtain a conditional color of red vintage wine from Cabernet grape variety.

The main technical result is the implementation of high organoleptic properties with an increase in the yield of the final product while reducing the cost and complexity of wine production TL. Fermentation without mechanical stirring in combination with controlled biological acid reduction ensures the saturation of the characteristic color of the wine while eliminating the coarse squeezing tones that occur in known, including prototype, production TLs.

The synergistic effect of the proposed TL based on the optimization of the criterion of complexity - cost - quality determines an increase in yield while reducing the complexity and cost of new products with high quality indicators, and also, to some extent, resolves the contradiction between the need for intensive extraction of anthocyanins from the pulp and the possibility of coarsening of wine material in the process mechanical stirring.

The technical result is achieved as follows.

The technological line for the production of natural dry vintage grape wine Cabernet Myohako is characterized by the fact that it includes technologically connected and sequentially interacting with each other:

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- plant for crushing grapes about combing,

-device for the delivery of pulp in containers,

-disection for sulphitation yzzy, -t installation for fermentation sou food on the pulp,

- node flowing,

 pressing unit,

- a unit for separating wort-savoteka from press fractions,

- a mixing unit for gravity wort and the first press fraction,

-partition of fermentation of wine materials,

- devices for filtration and sediment removal,

-room for aging wine materials and

installation for bottling

Moreover, the grape harvesting site is configured to harvest Cabernet grapes with a mass concentration of sugar of 180-22: 0 g / dm, a mass concentration of titratable acids of 6-8 g / dm and an anthocyanin content of at least 650 mg / dm. The sosyaa fermentation plant on the pulp has metal tanks with a capacity of 1500-2000 decalitres for fermentation of the wort on the pulp with a submerged neck when the wine materials are self-mixed for 5-9 days at a temperature of 28-32 ° C. The mixing unit is made with the possibility of mixing the gravity wort and the first fraction in the ratio, about:

Susyao-sayayotek 70 - 80

The first press fraction

The wine fermentation section has oak butts with a capacity of 500-700 decalitres and provides the possibility of controlled biological acid reduction by introducing

B vyyomaterialash wiring of active bacteria i the amount of 2-3 vol. from the volume of wine materials. The aging room is equipped with an oak container and is made in the form of a non-basement and / or basement non-food, which ensure exposure of the food product 12–20 ° C during the first year and at 14–16 G for the rest of the time with a total exposure time before serving for bottling not less than two years.

At the same time, the wort fermentation plant on the pulp with a submerged gang when self-mixing wine materials is additionally equipped with a device for monitoring the sugar content and anthocyanin accumulation, which ensures the determination of the beginning of unloading of metal fermentation tanks and the supply of pulp to the draining unit and, further, to the pressing unit according to the residual content sugar 1-3 g / 100 cm and the content of ant.ocyanes not less than 350 mg / dm. The wine fermentation section is additionally equipped with a controlled biol control device of acid acid reduction, which ensures the stopping of malolactic fermentation of wine materials at a mass concentration of titratable acids up to 5.0-5.5 g / dm by sulfitating wine materials up to 100-120 mg / dm. As an active bacteria, we used the arrangement of homoenzymatic sticks and hetero | Enzyme2ive

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cocci FROM 10 to 10 per ml.

The technological line is characterized in that Cabernet grapes grown in the region of Novorossiysk in the Krasnodar Territory are used as raw materials for the production of natural dry vintage grape wine.

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Thus, the technical result is determined by the H01M constructive implementation of the nodes having stereotyped characteristics and parameters.

The drawing shows a General structural diagram of the TL.

The TL includes a grape harvesting section I, a crushing plant 2, a pulp delivery device 3, a sulfonation unit 4, a wort fermentation unit 5, a draining unit 6, a pressing unit 7, a self-draining wort unit 8, a self-draining wort mixing unit 9 with By the 1st press fraction, a fermentation section 10, a filtration device II, a holding room 12, a bottling plant 13 and a control device 14 and 15.

The work of TL, taking into account its implementation for the production of natural grape dry vintage wine Cabernet Myskhako, is as follows.

Cabernet grapes grown in the region of Novorossiysk are examined for the content of anthocyanins, sugar and titratable acids. Selective grape harvesting for the production of Cabernet Myozsaco wine is made from plots I with anthocyanins content of at least 650 mg / dm in grapes, a mass concentration of sugar of 180-220 g / dm and titratable acids 6-8 g / dm. After crushing in the plant 2 grapes

with comb separation, the pulp is sent to metal tanks with a capacity of 1500-200 and unit 5 for fermentation of the wort on the pulp with the cap immersed. Fermentation in installation 5 is carried out with self-mixing of wine material due to the movement of carbon dioxide for 5-9 days at a temperature of 28-32 ° G with regular monitoring using

devices 14 for the content of angocyanins in the wine material, and / with their content of at least 350 mg / dm and residual sugar 1-3 g / 100 cm of pulp, are fed to the nodule 6 of the plow and press 1 of unit 7. Next, gravity wort is separated from unit 8 from press fractions. Self-mixing due to the movement of carbon dioxide, in contrast to intensive mechanical stirring, does not cause the appearance of rough tones in the 1st press fraction; therefore, not only gravity wort is used for the production of conditioned fine wine, but also the 1st press fraction when mixing them in node 9 in the following ratio, susco-gravity flow from 70 to 80, the first press fraction - the rest. The blending wine material obtained in unit 9 by such mixing is sent to a plot 10 for maturation in oak buttes with a capacity of 500-700 decaliters. at the end of the fermentation, in section 10, a controlled biological acid reduction (malolactic fermentation) is carried out by introducing into the wine material a wiring of active bacteria in an amount of 2-3 vol. the volume of wine material when using the wiring of active bacteria with a total content of homoenzymatic sticks and heterofermen /: p

native cocoons from 10 to 10 per ml. Biological acid reduction is carried out under the control of the device to reduce the mass concentration of titratable acids to 5.0 - 5.5 g / dm, and to stop fermentation, according to the control of device 10, sulfitation is carried out to 100-120 mg / dm, after biological acid reduction in device II, the traditional wine material processing: clarification and sediment removal. In room 12, Cabernet Myskhako vintage wine is aged i oak containers of at least two legs, and to obtain a high-quality product, aging is carried out in two stages: in the 1st year, aging is carried out in the basement at a temperature of 12-20 0, and in the second year in basements at a temperature of 14-16 ° C Yoole exposure in room 12, the product is fed to the bottling unit 13.

As a result of the operation of such a TL, wine with high organoleptic characteristics is produced, the yield of the final quality product is increased by 20-25 with a decrease in the cost and complexity of production. At the same time, optimization of the criterion “quality - complexity - cost and achieved a contradiction between the need for intensive extraction of anthocyanins from the pulp and the possibility of coarsening of wine material in the process of mechanical mixing, inherent in the known TL / 2-7 /, including the prototype / I /.

MUCH BUT LEVEL OF TECHNOLOGY

I. Collection of provisions and technological instructions in the wine industry. - Krasnodar, 1965 .-- 333s, (p. 216-218).

2.Sv-in at the PM of the RF Sh 13375, 1ShK S 12 G- 1/02, publ. 10.04.2000: BShM, 2000, te 10, p. 273,

3. RF application te 94020035/13, IPC G 12 8 1/02, publ.: ABOUT Inventions, 1995, 1Е30, p. 45.

4. Encyclopedia of viticulture: in 3 volumes / Ch. Ed A.I. Timush. - Chisinau: Ch. ed. Mold, Owl Encyclopedias, 1986 (T.I, p. 185-187, 245, 1.2, p. 97).

5. The world of wine. Wines calamus / Per. with him. - M .: Terra, 1997 .-- I60G. CG.2I).

6.Vakarchuk L.T. Grape processing technology. M .: Agropromizdat, 1990 .-- 271s. (p. I06-IIO, 182, 190).

7.Vanuyko G.G. and etc: . Modern methods of production of grape wines. - M .: Light industry, 1984, p. 93-94.

Claims (2)

1. Technological line for the production of natural dry vintage grape wine, characterized in that it includes the Cabernet grape harvesting section, a technology for crushing grapes with comb separation, a device for delivering pulp to containers, a device for sulfonating the pulp, a plant for fermentation of wort on the pulp, unit of drains, a plant for pressing, a unit for separating gravity wort from press fractions, a mixing unit for gravity wort and the first press fraction, a section for the maturation of wine materials, a device for filtering and removing sediment, a room for aging wine materials and a bottling plant, the grape harvesting section being configured to harvest Cabernet grapes with a sugar concentration of 180-220 g / dm ³ , mass with a titratable acid concentration of 6-8 g / d ³ and anthocyanin content of at least 650 mg / dm ³ , the plant for fermentation of wort on the pulp has metal tanks with a capacity of 1500-2000 decalitres for fermentation of the wort on the pulp with a submerged “cap” stirring wine materials for 5-9 days at a temperature of 28-32 ^o C, the mixing unit is configured to mix gravity wort and the first fraction in the ratio, vol.%:
Gravity wort - 70-80
First Press Fraction - Else
the wine fermentation section has oak butts with a capacity of 500-700 decalitres and provides the possibility of controlled biological acid reduction by introducing wiring of active bacteria in the wine materials in an amount of 2-3 vol. % of the volume of wine materials, the room for aging wine materials is equipped with oak containers and is made in the form of a basement and / or basement, which provide exposure of the product at 12-20 ^o C during the first year and at 14-16 ^o C for the rest of the time the exposure time before submitting to the bottling plant is at least two years, while the wort fermentation plant on the pulp with the “cap” immersed during self-mixing of wine materials is additionally equipped with a sugar content control unit and anthocyanins accumulation, to Thoroe provides for determining the start of unloading metallic fermentation tank and supplying the pulp to a node stekateley and further - to install the compression on the residual sugar content of 3.1 g / 100 cm ³ and anthocyanin content of not less than 350 mg / dm ^3, further portion wine fermentation equipped with a control device for controlled biological acid reduction, which ensures the stopping of malolactic fermentation of wine materials at a mass concentration of titratable acids up to 5.0-5.5 g / dm ³ by sulfitation of wine materials up to 100-120 mg / dm ³ , and the layout of active bacteria used the layout of homoenzymatic rods and heteroenzymatic cocci from 10 ⁶ to 10 ⁷ per ml. 2. The production line according to claim 1, characterized in that the raw materials used for the production of natural dry vintage wine are grapes of the Cabernet variety grown in the region of Novorossiysk, Krasnodar Territory.