RU2061029C1 - Method of white matured wine production - Google Patents

Abstract

FIELD: wine-making industry. SUBSTANCE: grape fruits were milled, must-gravity flow and press-fraction after the first pressing were separated; must is mixed, sulfitated (as measured for 75-100 mg sulfurous acid per 1 dm³ must), oak liquid extract (mass concentration of dry matter 40-60 g/dm³ and total mass concentration of aromatic components 5-10 mg/dm³) is added to the must (0.05-0.3% of its volume), cleared by bentonite addition (as measured for 2 g/dm³, not more) and settled at 10-14 C for 18-24 hr. Must is fermented at 14-18 C, decanted from the yeast residues by the opened transfer. Then biological acid content decrease is carried out, oak liquid extract (mass concentration of dry matter is 8-15 g/dm³ and total mass concentration of aromatic components 20-50 mg/dm³) is added to the wine-material (0.01-0.1% of its volume) and kept in metallic reservoirs for 6-8 months. EFFECT: improved method of wine production.

Description

 The invention relates to the wine industry.

 A known method for the production of white table wines, which includes obtaining wine material, holding in two stages, the first dosing of oxygen, and the second regulating the introduction of oxygen through a gas-selective polymer material placed in a gas-liquid system.

 However, the finished product obtained by this technology has low organoleptic properties due to oxidation.

The prototype of the proposed method is a method for the production of white wines aged comprising crushing grapes, separation of wort gravity flow and pressure of the first press fraction, mixing them sulfitation wort clarification by introducing bentonite and settling, fermenting wort at 14-18 ^{° C,} decantation by precipitation with yeast open transfusion, acid reduction of wine material and aging in tanks.

 However, this process of preparing wines is long, and the quality of the finished product is not high enough.

 The technical result of the invention is the expansion of the assortment of aged table wines, obtaining them with higher granoleptic qualities in a shorter time.

This is achieved by the fact that in the method of producing aged white table wines, which involves crushing grapes, separating gravity wort and press fraction of the first pressure from the pulp, mixing them, sulfating the wort, clarifying it by applying bentonite and settling, fermenting the wort, decanting with yeast sediments by open recasting, acidity wine base and shutter provided in front of the wort clarification introduce liquid mass oak extract with a solid concentration of 40-60 g / dm ³ and the total mass of conc ntratsiey aromatic components 5-10 mg / dm ³ in an amount of 0.05-0.3% of its volume, and holding the wire in the metal tanks for 6-8 months, with a delay before adding 0,01-0 wine material, 1% of its volume of liquid oak extract with a mass concentration of solids of 8-15 g / dm ³ and a total mass concentration of aromatic components of 20-50 mg / dm ³ .

 The proposed method is as follows.

The grapes are crushed, gravity wort and press fraction of the first pressure are separated from the pulp, the wort is mixed, sulphonated at the rate of 75-100 mg of sulfurous acid, 0.05-0.3% of its volume of liquid oak extract with a mass concentration of dry substances is introduced into the wort 40-60 g / dm ³ and the total mass concentration of aromatic components 5-10 g / dm ³ and lighten it by adding bentonite at the rate of not more than 2 g / dm ³ and settling at 10-14 ^o C for 18-24 hours The wort is fermented at 14-18 ^{° C} and decanted from the yeast sediment by open recasting. Then a biological acid reduction is carried out by malolactic fermentation for 1.5-2.0 months, 0.01-0.1% of its volume of liquid oak extract with a mass concentration of dry substances of 8-15 g / dm ^{3 is} added to the wine material the total mass concentration of aromatic components 20-50 mg / DM ³ and incubated in metal tanks for 6-8 months.

PRI me R 1. Grapes are crushed, gravity wort and press fraction of the first pressure are separated from the pulp, wort is mixed, sulfite is calculated at the rate of 75 mg of sulfurous acid per 1 dm of wort and 0.05% of its volume of liquid extract is introduced into it oak with a mass concentration of solids of 40 g / DM ³ and a total mass concentration of aromatic components of 5 mg / DM ³ .

The wort was clarified by introducing bentonite rate of not more than 2 g / dm ³ and allowing to stand at 10 ^{° C} for 18 hours, after which it was fermented at 14 ^{° C,} was decanted from the yeast sediment by open recasting and carried Biological acidity spontaneous malolactic fermentation within 1.5 months

0.01% of its volume of liquid oak extract with a mass concentration of dry substances of 8 g / dm ³ and a total mass concentration of aromatic components of 20 mg / dm ^{3 is} added to the wine material and kept in metal tanks for 6 months.

PRI me R 2. The method is carried out analogously to example 1, only the wort is sulfitated at the rate of 100 mg of sulfuric acid, 0.3% of its volume of liquid oak extract with a mass concentration of solids of 60 g / dm ³ and the total mass the concentration of aromatic components 10 mg / DM ³ . Clarification is carried out at 14 ^{° C} for 24 hours and sbrazhzhivanie at 18 ° ^C.

Before aging wine material in metal tanks for 8 months, 0.1% of the volume of wine material of a liquid oak extract with a mass concentration of solids of 15 g / dm ³ and a total mass concentration of aromatic components of 50 mg / dm ³ is added to it.

 The proposed method allows to expand the range of white aged table wines, to obtain wine with higher organoleptic properties and in a shorter time. When liquid oak extract is added to the wort, some of the oak tannins, mainly hydrolyzable tannins, during wort fermentation inhibits the yeast fermentation system during clarification, contributing to a longer accumulation of glycerol and less evaporation of aroma-forming components of the fermented wort. In the process of clarification, and then fermentation of the wort, mainly non-hydrolyzable tannins of oak extract are removed with thick and yeast sediments and the oxidation of hydrolyzable tannins begins. During the aging process, hydrolyzable oak tannins are easily oxidized, which gives the finished product softness and fullness in taste, the interaction of aroma-forming components of oak wood during the maturation process forms complexes of aroma and taste components typical of white table wines aged in oak containers.

Claims (1)

A method for the production of aged white table wines, which includes crushing grapes, separating gravity wort and press fraction of the first pressure from the pulp, mixing, wort sulphonation, clarification by adding bentonite and sedimentation, wort fermentation, decantation from yeast sediments by open transfusion, acid reduction of wine material and shutter, characterized in that before making the wort clarification oak extract liquid with a mass concentration of solids of 40 to 60 g / dm ³ and the total mass concentration aromatiches components thereof 5 to 10 mg / dm ³ in an amount of 0.05 0.3% of its volume, and exposure is carried out in the metallic vessel for 6 8 months, the delay before a wine material added 0.01 0.1% from its scope liquid oak extract with a mass concentration of solids of 8 15 g / dm ³ and a total mass concentration of aromatic components of 20 to 50 mg / dm ³ .