RU2091457C1 - Method for preparing strong grape wine - Google Patents

Abstract

FIELD: wine-making. SUBSTANCE: method involves crushing the grape, preparing crushed mass to pressing, clarifying the wort, fermenting the clarified wort, alcoholizing the wine material, heat treating in presence of oak clapboard, and ageing. Grape is subjected to crushing without stemming. Crushed mass is treated with sulfonated pomace at the rate of 80-120 mg/kg of ferment Pectavamorin in amount of 0.005-0.01% by mass. Heat treatment is conducted for 25-30 days at temperature 60-70 C in presence of mixture of heat-treated and carbonized oak clapboard in ratio 4:-7:1 at the rate 90-100 g/cu.dm. EFFECT: improved taste. 5 tbl

Description

 The invention relates to the food industry, in particular to the wine industry, and can be used for the production of strong grape wines.

 In the addition of aroma, taste and color of strong grape wines, the main role is played by processes that take place with the participation of extractive substances that pass into the wine from the solid elements of the grape bunch. The main role of them is played by phenolic, nitrogenous substances and carbohydrate wort. To obtain the best quality wines and accelerate their ripening, heat treatment of strong grape wines is carried out. It is also possible to use oak riveting. In Russia, oak riveting is used in the heat treatment of wines, in the production of strong grape wines such as Madera. During the heat treatment of strong grape wines in the presence of oak rivets, strong oxidative processes occur in which the components of wine, oak rivets and atmospheric oxygen are involved. For example, in the classic method of producing wine such as "Madera" provides for aging wine (2-3 g) in oak containers in sunny areas. This method has several disadvantages, since, in addition to significant time costs, large losses, it requires a large number of technological containers, areas, etc. In addition, the process of ripening of wine in this method cannot be regulated.

Currently known methods for the production of wines such as "Madera" to reduce losses, the number of technological containers, areas, as well as the production time of the product. These technologies include the production of wort, sub-ford of wort and its alcoholization. Then a blend is made using the obtained Madeira wine materials, vacuum wort, comb extracts. The blend is sent for maderiding (heat treatment) in metal tanks, where it is aged for 3-4 months at a temperature of 65-70 ^o C (for ordinary wines) in the presence of oak riveting in an amount of at least 80 cm ² / l of wine. Upon receipt of vintage wines after heat treatment (Madeira), they are aged for 2-4 years.

Closest to the claimed is the method described by Nenashev A.S. and Bezukh B.Ya. (A collection of technological instructions for the production of wine products in the Krasnodar Territory, Krasnodar, 1989), which provides for the production of strong grape wine "Madera Dry" with alcohol and sugar standards, respectively 18.0% and 1.5% wt. sah. According to this technological scheme, grapes of the Rkatsiteli, Kleret, Riesling, Aligote and other white varieties that meet the requirements of GOST 24433-80 are used for wine production. The grapes are crushed with comb separation and the resulting pulp is sent to containers, where they are sulfonated at the rate of 80-120 mg / dm ³ and insisted for 18-24 hours. After pressing the pulp, the obtained gravity wort and press fractions are combined and fermented to conditions by mass sugar concentration 0-5 g / 100 cm ³ on a pure culture of yeast in an amount of 1-2%. The resulting wine material is alcoholized and subjected to Maderoization at a temperature of 70 ± 5 ^o C for 45-60 days. During maderirovaniya, oak wood is added to the wine, oxygen is introduced (total dose 200-300 mg / dm ³ ) a single dosage of 4-5 mg / dm ³ . Made up wine materials are introduced into the coupon in the amount of 60-100% dry, alcoholized dry, fortified wine materials, wine materials obtained from comb wort, vacuum wort. Then the blending is carried out according to the technological instruction for processing wine materials and wines at the enterprises of the wine industry, approved on November 17, 1967.

 The preparation of wine according to the above method takes at least 60 days. In addition, due to the crushing operation with comb separation, wort loss (ablation with ridges), as well as a large amount of waste (ridges) occur. The disadvantages of this method can also be attributed to the fact that the Madeira process takes a long period of time, which increases the cost of wine production and the resulting wine is of low quality.

Oak rivets for the above method of producing strong grape wine are washed with cold water (if fresh, unused rivets are used), and then dried in sunny areas until air-dry. If you use a used oak stave, then it is washed with hot water, then cold and dried in sunny areas. Riveting is set in the wine according to the above method based on at least 80 cm ₂ / l of wine.

 The problem solved by the invention is the development of a method for the production of a new type of strong grape wine, which allows to accelerate the chemical conversion processes and increase the degree of extraction and accumulation in a sufficient amount of aldehydes, acetals, medium esters, etc. characterizing the quality of wine, which leads to a reduction in production time and obtaining the best quality wine.

The problem is achieved due to the fact that in the method of producing strong grape wine, which involves crushing grape raw materials, preparing crushed mass for pressing, clarifying the wort, fermenting the clarified wort, alcoholizing the wine material, heat treatment in the presence of riveting and aging, the grapes are crushed without separating the ridges after which they prepare the crushed mass by treating the sulfitized pulp (80-100 mg / l) with the enzyme preparation P10X in an amount of 0.005-0.01% of the total mass, and the process of heat heat treatment is carried out for 25-30 days at a temperature of 60-70 ^o C in the presence of a mixture of heat-treated and carbonized oak rivets in a ratio of 4: 1 7: 1 from the calculation of 90-100 g / dm ³ .

 The use of oak rivets in the preparation of strong grape wines such as Madeira is known. Before making wine, oak riveting is subjected to simple processing. It is washed with cold water, and then dried in sunny areas until air-dry. This water treatment is done in order to remove easily soluble fractions of lignin and tanides, which can add coarseness to wines. The heating of wines in metal tanks with oak rivets causes the extraction of a number of substances from oak that can impart specific tones to wines. In particular, phenol, nitrogenous substances, tannins, carbohydrates (pentosans) and others pass from oak wood during heat treatment to wine. Moreover, they interact with the substances of wine and participate in other reactions that occur under the influence of oxygen, air, alcohol, temperature and the catalytic effect of metals. The main processes: redox reactions, esterifications, melanoidin formation, hydrolysis, condensation, etc. The result is the formation of intensely colored substances with a high molecular weight (melansidines), medium esters, aldehydes, acetals, which determine the color, taste and aroma of wine. In the case of the use of oak rivets, processed as described above, in this method, these processes of wine ripening are slow. In addition, riveting in this method is not completely washed out from the readily soluble fractions of tannins and such an important component of oak riveting as lignin is not fully used.

In the proposed method for the production of strong grape wine, oak rivets are washed with cold and hot water in order to remove readily soluble fractions of lignin and tannins, which add bitterness to the wine. Rivet activation is carried out at 150-160 ^o C. This is due to the fact that at this temperature range, according to published data, lignin decomposes with the formation of coniferyl and synapal alcohols, which can easily be oxidized by the enzyme peroxidase or inorganic catalysts to aromatic aldehydes vanillin and lilac aldehyde . These aldehydes are involved in the addition of a soft, velvety, specific aroma of wine. Part of the activated oak stave is subjected to complete carbonization and is set in a certain ratio with the unburnt activated stave in wine. At the same time, the processes of maturation and formation of wine proceed faster due to the catalytic effect of carbonized riveting. In addition, along with the processes of melanoidinogenesis, phenolamine reactions, deamination and decarboxylation processes, neoplasms of substances (aromatic) occur due to the decomposition of oak stave lignin during oxidative hydrolysis. Due to the use of carbonized riveting, in addition to the indicated processes, there is a partial decrease in the color of the wine due to the deposition of coloring substances with coal, which gives the wine a specific pleasant shade and stabilizes the wine to cloudiness. Charcoal stave charcoal also partially neutralizes the phenolic and tannin substances found in wine, which only positively affects the taste of wine.

 In the proposed method for preparing strong grape wine, the crushed mass is treated with an enzyme preparation in order to accelerate the fermentation process, to facilitate the exit of the wort from the mass and increase its yield. The enzyme preparation significantly accelerates the hydrolysis of proteins and polysaccharides, as a result of which the output of the wort increases, its viscosity decreases, which accelerates the clarification of the wort upon settling and facilitates its filtration.

 Using the proposed combination of features set forth in the claims allows to achieve the desired technical result, i.e. obtaining strong grape wine of a new type, using completely raw materials (with combs), reducing the time for its production, as well as reducing labor costs for its production with obtaining the best quality wine.

Case Studies
Example 1. For processing took 100 kg of a mixture of varieties Rkatsiteli, Kleret, Aligote with sugar content, respectively: 18.3, 19.1 and 18.7% of sugar. The grapes were crushed without separating the ridges on a knife-type crusher. The resulting mass was sulfitated with sulfur dioxide at the rate of 100 mg / kg and sent to the filtration tank. The enzyme preparation pectavamorin P10X in the amount of 0.007% of the total mass was injected into the pulp. Fermentation was carried out at a temperature of 35 ^o C for 6 s. Then the mass was sent to pressing on a continuous screw press. All wort fractions were combined and sent for clarification. 70.6 liters of wort were received for clarification. Clarification was carried out at a temperature of 10 ^° C for 12 hours. For better clarification, bentonite was set at a rate of 4 g / L. The clarified wort in the amount of 64.5 l with a sugar content of 17.92% was sent for fermentation. Fermentation was carried out at a temperature of 18-20 ^o C to a residual sugar content of 4.5% sugar. Waxing of the fermenting wort was carried out using rectified ethyl alcohol with a strength of 96.0 vol. (GOST 5962-67, GOST 5963-67). Got a strong wine material in the amount of 72.5 liters. The wine material was sent for heat treatment, which was carried out for 30 days at a temperature of 65 ^o C in the presence of heat-activated oak rivets.

Activation of oak rivets was carried out as follows: oak rivets, which were not in use, are cut into 10-15 cm long bars, washed with cold water with a hydromodule 5 for 1 day in order to remove easily soluble fractions of lignin, causing bitterness, and placed on trellised trays for swelling of the water. Glass rivets are air dried. Then it is placed in a dryer, where it is kept at a temperature of 150-160 ^o C for 40 h until a dark brown color and the appearance of light vanilla tones. The riveting dried at this temperature, in the amount of 1/2 of the total workpiece, is placed on the hot metal sheets of stainless steel, where it is completely carbonized. The rivets treated with heat at 150-160 ^o C, and carbonized are stored separately in the cabinet-bags in a dry clean room.

In the wine material during heat treatment, riveting is set in an amount of 95 g / dm ³ . At the same time, the ratio of charred and non-charred oak staves is 1: 6, respectively.

 Physicochemical parameters of the obtained strong grape wine are given in table 1.

 Example 2. It is also performed as example 1, except for the amount of the enzyme preparation introduced, which is 0.005% of the total pulp mass. Physicochemical parameters are shown in table 1.

 Example 3. It is also performed as example 1, except for the amount of the enzyme preparation introduced, which is 0.01% of the total pulp mass. Physicochemical parameters of the obtained strong wine are shown in table 1.

 Analysis of the data presented in Table 1 showed that due to the use of crests and subsequent fermentation of pulp, the content of aldehydes, ethers, and optical density increases, which indicates the acceleration of the chemical processes of wine maturation.

 In addition, wine production time is reduced compared to the prototype.

 From the data shown in table 1, it is seen that the optimal concentration of the introduced enzyme preparation during the fermentation of the pulp is 0.005-0.01% of the mass of the pulp.

 Example 4. It is also performed as example 1, except for the duration of the heat treatment, which is 10 days. Physicochemical parameters are shown in table 2.

 Example 5. It is also performed as example 4, except for the duration of the heat treatment, which is 25 days. Physicochemical parameters are shown in table 2.

 Example 6. It is also performed as example 4, except for the duration of the heat treatment, which is 40 days. Physicochemical parameters are shown in table.2.

 From the data given in table 2, it can be seen that the optimal mode of processing of wine is its heating for 25-30 days. It is during this period of time that the processes of wine maturation occur and practically end, characterized by the accumulation of substances that determine the organoleptic of wine. Below the specified time limit, the wine does not have time to form, and above the specified processing time, the organoleptics of the wine deteriorate due to long contact with the charred stave.

Example 7. It is also performed as example 1, except for the temperature regime of heat treatment. The processing was carried out at 60 ^o C. Physicochemical parameters of wine are shown in table 3.

Example 8. It is also performed as example 7, except for the temperature regime of heat treatment. The processing was carried out at 70 ^o C. Physicochemical parameters of wine are shown in table.3.

Analysis of the data in table 3 shows that when the heat treatment is below 60 ^o C does not fully ripen the wine. At temperatures above 70 ^o C, the wine acquires strong tones of boiling and coromellization in taste and aroma, which will adversely affect its quality. Therefore, the optimal temperature regime of heat treatment of wine is 60-70 ^o C.

Example 9. It is also performed as example 1, except for the number of specified oak rivets during heat treatment of wine, which is 90 g / dm ³ . Physicochemical indicators of wine are shown in table 4.

Example 10. It is also performed as example 9, except for the amount of specified oak rivets during the heat treatment of wine, which is 100 g / dm ³ . Physicochemical indicators of wine are given in table 4.

Considering the results presented in table 4, we can say that when using rivets in an amount of not less than 90 g / dm ₃ full maturation of wine does not occur in the period of 25-30 days. The use of rivets more than 100 g / dm ³ leads to the appearance of unpleasant astringency in the taste, as well as the deterioration of burnt tones in the aroma. Therefore, the optimal amount of oak rivets introduced into the wine during its heat treatment is in the range of 90-100 g / dm ³ .

 Example 11. It is performed in the same way as example 1, except for the ratio of heat-treated and carbonized rivets when added to wine during heat treatment, which is 4: 1, respectively. Physicochemical parameters of wine are shown in table 5.

 Example 12. It is carried out in the same way as example 11, except for the ratio of heat-treated and charred rivets introduced into the wine, which is 7: 1. Physicochemical indicators of wine are given in table 5.

 From the data presented in Table 5, it can be seen that the best wine samples were obtained with a ratio of heat treated and carbonized oak rivets between 4: 1 7: 1.

 The use of the ratio of heat-treated and charred oak staves to the side less than the optimal value will lead to an intensive decrease in the color of the wine and the appearance of burnt tones in the aroma and taste of the wine. The use of the ratio of heat-treated and charred oak staves to a greater than optimal value will slow down the aging process of the wine and, as a result, the wine will be distinguished by astringency in taste, insufficient coherence and full color.

Claims (1)

A method for the production of strong grape wine, which involves crushing grapes, preparing the mass for pressing, including pulp sulfite at a rate of 80 120 mg / dm ³ , pressing it, clarifying the wort, fermenting it, alcoholizing the wine material, treating it with heat in the presence of oak riveting and aging, characterized the fact that the crushing of grapes is carried out without combing, sulfite pulp is treated with the enzyme preparation Pectavamorin P10X in an amount of 0.005 0.01% by weight, and heat treatment is carried out for 25 3 0 days at 60 70 ^o In the presence of pre-treated with heat and carbonized oak rivets in a ratio of 4 1 7 1 at the rate of 90 100 g / DM ³ .

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