RU2053277C1 - Wine apple sparkling semisweet beverage - Google Patents

Abstract

FIELD: wine making. SUBSTANCE: proposed wine has, wt.-%: dry apple wine-material 57.5-84.5; alcoholized apple juice 15-40 and aqueous-spirituous infusion of common balm 0.5-2.5. Wine shows high organoleptic indices, high content of bioactive substances, good taste and aroma with rose and citron tints. EFFECT: simplified technology, high quality of product. 1 tbl

Description

 The invention relates to the wine industry, in particular to effervescent flavored table wines.

 A known method of preparing a flavored wine [1] where to obtain 1000 decalitres of this wine use 790 decalitres of young dry wine materials with a strength of 9 vol. beet sugar 1560 kg, infusion of a mixture of aromatic ingredients used for the production of wine, in the amount of 45.0 dal, including kg / 1000 dal: wormwood 1.05; lemon wormwood 6.25; Pudegon mint 0.41; peppermint 1.05; sowing oleander (seeds) 4.30; common fennel 0.52; common oregano 0.52; St. John's wort perforated 2.10; Melilotus officinalis 0.63; thyme ordinary 1.75; city gravilat 0.52; lemon menard 0.85; elecampane high 1.05; yarrow 1.55; lemon balm 0.52; catnip feline 0.52; cefolofora aromatic 0.52; fragrant spikelet of 0.52; pharmacy chamomile 0.85; cinnamon 0.15; clove 0.15; cardamom 0.15; orange oil 0.01; vanillin 0.02; color 1.0 gave; alcohol rectified the rest.

 The filtered wine is aged in an oak container for 1 year, then the infusion of the roots of Rhodiola rosea is set.

 The disadvantages of this aromatized wine are: the multicomponentness of the drink, which complicates the technology of its preparation; the use of various imported and scarce components, which complicates the procurement of components and the use of the formulation; the use of a valuable expensive food product of sugar in large quantities is uneconomical and unhealthy, the use of color, which is a carcinogen, is unhealthy. Due to its many components, the taste of the drink is complex and heavy.

 The closest in technical essence is the composition of the ingredients for wine "Semi-sweet aromatic fruit and berry" [2] where the composition contains, by weight. St. John's wort 3.5-3.8; cramming 2.9-3.1; rose petals 14.0-14.5; linden flowers 4.8-5.2; lossum 4.0-4.2; long-leaf mint 2.8-3.0; fermented apple wine stock the rest.

 The disadvantages of this drink are the use of a large amount of valuable food product of sugar, which is introduced into clarified wine material in the form of sugar syrup at the rate of 6.5-7.5%, which is impractical and uneconomical; despite the complexity of the composition, originality is not manifested in organoleptic indicators; the composition of components for wines of this type and purpose is complicated.

 The purpose of the invention is the improvement of organoleptic characteristics of wine by giving it a harmonious taste and aroma of roses and citron.

 The goal is achieved by the fact that in the known composition containing dry apple wine material, alcohol apple juice and water-alcohol infusion of lemon balm are additionally introduced in the following ratio of components, wt.

Dry apple wine stock 52.5-84.5
Apple juice
alcoholized (mistel) 15-40 Infusion of lemon balm 0.5-2.5
In the proposed composition of table wine, apple juice contains the enzyme oxidase, which stimulates the formation and action of aromatic substances found in lemon balm infusion, in particular, aromatic components such as linalool, which has the smell of a rose, and citral, which has a smell of lemon, are activated. All this contributes to the formation of the character of taste and aroma of table wine, gives it a light, rich, harmonious taste with notes of rose and citron. Thus, the infusion of lemon balm together with apple juices exhibits a new unexpected taste and aroma. Comparative analysis with the prototype shows that the proposed drink differs from the known introduction of new components, namely alcoholized apple juice and water-alcohol infusion of lemon balm.

 Analysis of well-known wines showed that the substances introduced into the proposed wine are known as components of drinks, for example, alcoholized and fermented apple juices, as well as water-alcohol infusions of aromatic plants, such as lemon balm. However, in aggregate all the proposed components and in combination of the indicated doses were not found in other analogs of wines.

 The proposed drink is prepared according to the scheme as follows: blending, filtering, cooling, saturation with carbon dioxide, bottling.

 Blend is prepared by mixing alcoholized apple juice (Mistel), dry wine material and water-alcohol infusion of lemon balm. A mistel is prepared from fresh juice by fastening it with rectified alcohol in accordance with GOST 5962 16 vol. The Mistel is clarified, decanted from the sediment with simultaneous egalization.

Dry wine materials are prepared from fresh apple juice, subjected to sulfitation to a sulfuric acid content of 75-100 mg / dm ³ , separated, removed from the precipitate, filtered, acidity determined and sent to fermentation. To increase the spirituality in the preparation of table wine materials, based on the production of 9-11.5% alcohol, rectified alcohol is introduced into the juice in an amount up to 5.5 vol. fractional method (4% before fermentation, the rest during fermentation). After fermentation, the wine stock is left to stand for 2-5 days. and removed from the sediment. After 20-30 days. wine material is re-removed from the yeast sediment and filtered.

 Preparation of water-alcohol infusion of lemon balm herb. For the preparation of water-alcohol infusion, dried lemon balm grass is used. The infusion is prepared by extracting the valuable components of the herb with rectified ethyl alcohol brought with softened water according to GOST 2874 to a fortress of 50 vol.

 The infusion is obtained by the double-infusion method. A weighted amount of grass is poured in a ratio of 1:10 with a water-alcohol mixture and insisted for 9-10 days.

 After the specified period, the infusion of the first bay is drained, and the remaining grass is poured with softened water and insisted for 1-2 days.

 Both infusions agalize, if necessary, filter.

For the preparation of infusions, softened drinking water with a hardness of up to 0.36 mol / m ^{3 is used} .

All prepared as described above components were mixed in the proportions previously named prepared blend is filtered and optionally pasteurized at 80-85 ^{° C} for 2 min. Then it is cooled to 0 - (- 2) ^о С, saturated with carbon dioxide in saturators at a pressure of 0.3-0.4 MPa and served for bottling.

 According to the above method, 5 variants of sparkling wine were prepared, 3 of which showed a positive result. All data of these examples are tabulated.

 The table shows that the most striking taste and aroma with notes of rose and citron was identified in 2-4 examples. Data on the number of components and are selected for adjacent indicators.

 The resulting wine has high organoleptic characteristics, a gentle harmonious taste and aroma with notes of rose and citron, as well as a high content of biologically active substances.

 At a tasting held at the Ukrainian Research Institute of Gardening and the Kiev Production Association of the Wine Industry, wine was rated at 8.9 points for a 10-point system, which reflects the high organoleptic advantages of the claimed product. In addition, in the production of wine of this type, economic efficiency in money terms of 54.0 thousand rubles is obtained. for 1000 dal.

 Currently, normative and technical documentation is being developed for the production of this new wine called Zolotiste.

 The sparkling wine Zolotiste will be produced at the wineries of the Ukrvino association.

Claims (1)

Semi-sweet sparkling wine apple drink containing dry apple wine material, characterized in that it additionally contains alcohol apple juice and water-alcohol infusion of lemon balm in the following ratio of ingredients, wt.%:
Dry apple wine stock - 57.5 - 84.5
Alcohol apple juice - 15 - 40
Water-alcohol infusion of lemon balm - 0.5 - 2.5

Images