RU2156794C1 - Method of fruit wine production - Google Patents

Abstract

FIELD: wine-making industry. SUBSTANCE: method involves preparing fermented-alcoholized apple wine material from recovered apple juice concentrate. In parallel, wine material made of dried fruits is prepared by pouring the latter with water, addition of sugar and diluted yeast pure culture and fermentation of mixture obtained. Fermented-alcoholized wine material is blended with 30-40% of wine materials prepared of dried fruits, sugar, taste-aromatic addition "Vermouth" and ethyl alcohol. For making red fruit wines the use of fermented-alcoholized materials prepared of melanocarpous rowan, black currant, plum is possible. Proposed method ensures to make fruit wines showing specific aroma, taste and high organoleptic properties. EFFECT: valuable properties of wine, broadened assortment. 5 cl, 3 ex

Description

 The invention relates to the wine industry, in particular to methods for the production of fruit wines.

A known method for the production of fruit wine, which includes sulfitating apple juice to 70-100 mg / DM ³ . The clarified juice is sugared to a sugar content of 17-20 g / 100 cm ³ and fermented to 10-12 vol. % After fermentation, the wine material is additionally sulfonated to 100-120 mg / dm ³ , fixed to 16.5-17.5 vol.%, Incubated for 15-30 days and filtered. The wine material is then served in a tank with yeast immobilized on the nozzle, kept for 2-3 days. Aged wine material is blended with sugar and, if necessary, with alcohol to the condition of the finished product. (USSR patent 1806182, MKI C 12 G 1/00, 1993).

 The closest in technical essence and the achieved result is a method for the production of aromatized fruit wine, which is prepared from fermented-alcoholized juices by adding ethyl alcohol, sugar and water-alcoholized infusions of aromatic ingredients to the blend. (Yu.G. Skripnikov Yu.G. Production of fruit and berries and juices. - M .: Kolos, 1983, p. 62-97.

 The objective of the invention is to develop a method for producing fruit wine with a specific aroma and taste, as well as expanding the range of white and red fruit wines with high organoleptic characteristics.

A method for producing fruit wine involves restoring apple juice from concentrated juice, fermenting the reconstituted juice, alcoholizing the fermented juice, blending the obtained fermented-alcoholic wine materials with sugar, flavor, and ethyl alcohol. At the same time, up to 30-40% of wine materials obtained by pouring water with a mixture of dried fruits and fruits, sugar to a sugar concentration of 280-300 g / dm ³ , wiring a pure yeast culture and fermentation are additionally added to the blend. As a flavoring additive used flavoring additive "Vermouth" in an amount of 0.005-0.01%.

 Fermentation of a mixture of dried fruits and fruits lead to a nabrod alcohol of 11.0-11.3 vol.%.

 To obtain a special fruit wine, the fermentation of a mixture of dried fruits and fruits is carried out to an alcohol volume of 18 vol.%.

 To obtain a special fruit wine during blending, ethanol is used in an amount that ensures its content in the finished product is 16.0-17.3 vol.%.

 To obtain red fruit wine during blending add fermented-alcoholic wine material from aronia juice, blackcurrant, plum in an amount of not more than 25 vol.%.

 The wine material is obtained by fermentation by wiring a pure yeast culture, taken in an amount of 2-4 vol.%.

The preparation of the layout of the yeast is carried out by successive reseeding in containers with a large volume of nutrient medium. Reduced wort is used as a nutrient medium for all yeast generations. As a nitrogenous nutrition, a solution of ammonia in an amount of 0.4 cm ³ / dm ³ is introduced into the nutrient medium.

 The blending of wine materials obtained from an aqueous mixture of dried fruits with fermented-alcoholized wine materials from apple juice leads to the production of wine with an original piquant taste. In this case, semisweet white wine or special fruit wine can be obtained with the introduction of alcohol into the blend, and with the addition of roasted-alcoholic wine materials from the juice of dark fruits, wine is obtained from red to dark red.

Organoleptic indicators of fruit wine:
Transparent, without sediment and impurities
The aroma is harmonious, with the aroma of the raw materials used.

 The taste is full harmonious with spicy bitterness.

 For the preparation of wine using apple juices, black chokeberry, blackcurrant concentrated GOST 18192-72; a mixture of dried plaids and fruits allowed for use in winemaking by the bodies of the State Sanitary and Epidemiological Supervision of the Ministry of Health of Russia, pure culture wine yeast or dry wine yeast, rectified ethyl alcohol in accordance with GOST 5962-69, rectified ethyl alcohol in fruit according to TU 10-05031531-343-93, sugar- sand in accordance with GOST 21-78 or refined sugar in accordance with GOST 22-78, drinking water P 51232-98, food flavoring additive "Vermouth", approved for use in the wine industry by the authorities of the Sanitary Inspection of the Ministry of Health of Russia.

 EXAMPLE 1

 The method of preparation of white fruit wine.

For the preparation of wine materials use concentrated apple juice, pre-sulfitated to a mass concentration of sulfuric acid 70-120 mg / dm ³ , add 3% wiring pure yeast culture and fermented to a residual sugar content of not more than 5 g / dm ³ at a temperature of 18-25 ^o C At the end of the fermentation, the wine materials are left to stand for 1-3 days, removed from the precipitate, sulfonated, alcoholized to 16.0 - 16.5 vol.% And stored until further use in the wine blend.

To prepare the fermentation mixture, an aqueous mixture of dried fruits and fruits is used. The amount of dried fruit is 100 kg per 1000 dal of water. Sugar syrup is added to the water infusion to obtain a mass concentration of sugars of 280-300 g / dm ³ .

Fermentation of the mixture is carried out at a temperature of 14-22 ^o C using the layout of pure cultures of yeast, the amount of which is 3% of the volume of the wort. Water infusion of dried fruits and fruits is fermented to obtain a nabrod of alcohol of 11.0 vol.%
After the fermentation is over, the wine material is clarified by settling and removed from the yeast precipitate and sulfitated based on the content of not more than 20 mg / dm ³ free and 200 mg / dm ³ total sulfuric acid.

The wine material is kept for 10 days and then blended with fermented-alcoholized wine materials, 60-70% sugar syrup until the sugar condition is brought to 40 g / dm ³ . In the process of blending add food flavoring "Vermouth" in an amount of 0.005%.

Physico-chemical characteristics of fruit wine:
The volume fraction of ethyl alcohol is 11.0% vol.

Mass concentration of sugars - 40 g / dm ³
Mass concentration of titratable acids - 5 g / dm ³
Mass concentration of volatile acids in terms of acetic acid - not more than 1.3 g / dm ³
Mass concentration of residual extract - not less than 11 g / dm ³
Transparent, without sediment and impurities
The color is amber.

 Aroma: harmonious, with the aroma of the raw materials used.

 The taste is full harmonious with spicy bitterness.

 EXAMPLE 2

 The method of preparation of special white fruit wine.

 Fermented-alcoholic wine materials are prepared in accordance with example 1.

The fermentation mixture is obtained, as in example 1, from an aqueous mixture of dried fruits and fruits with a mass concentration of sugars of 280-300 g / DM ³ .

After the fermentation is over, the wine material is clarified by settling and removed from the yeast precipitate and sulfitated based on the content of not more than 20 mg / dm ³ free and 200 mg / dm ³ total sulfuric acid.

The wine material is kept for 10 days and then blended with fermented-alcoholic wine materials, sugar to a sugar content of 80 g / dm ^3. In the blending process, the vermouth food and flavor additive is added in an amount of 0.01% and the blend is alcoholized to 17 vol.% Alcohol.

 The resulting blend is filtered and sent for bottling.

Physico-chemical characteristics of white fruit wine:
The volume fraction of ethyl alcohol is 17.0 vol.%
Mass concentration of sugars - 80 g / dm ³
Mass concentration of titratable acids - 5.0 g / dm ³
Mass concentration of volatile acids in terms of acetic acid - not more than 1.3 g / dm ³
Mass concentration of residual extract - not less than 11 g / dm ³
Organoleptic indicators:
Transparent, without sediment and impurities
Color - light amber.

 Aroma: harmonious, with the aroma of the raw materials used.

 The taste is full harmonious with spicy bitterness.

 EXAMPLE 3

 The method of preparation of red fruit wine.

 Fermented-alcoholic wine materials are prepared in accordance with example 1.

The fermentation mixture is obtained, as in example 1, from an aqueous mixture of dried fruits and fruits with a mass concentration of sugars of 280-300 g / DM ³ .

After the fermentation to 11.3% by volume of alcohol, the wine material is clarified by settling, removed from the yeast precipitate and sulphonated based on the content of not more than 20 mg / dm ^{3 of} free and 200 mg / dm ^{3 of} total sulfuric acid in wine.

For the preparation of the blend take these wine materials in an amount of 40% of its volume. Blend is prepared using fermented-alcoholic wine materials from apple juice. Add 20 vol.% Fermented-alcoholic wine material obtained from blackcurrant juice to the blend. The composition of the blend is introduced 60-70% sugar syrup to bring sugar standards to 40 g / DM ³ . In the process of blending add food flavoring "Vermouth" in an amount of 0.005%
Physico-chemical characteristics of fruit wine:
The volume fraction of ethyl alcohol is 11.3 vol.%.

Mass concentration of sugars - 40 g / dm ³
Mass concentration of titratable acid 5 g / dm ³
Mass concentration of volatile acids in terms of acetic acid - not more than 1.3 g / dm ³
The mass concentration of the residual extract is not less than 11 g / dm ³ .

Transparent, without sediment and impurities
The color is red.

 Aroma: harmonious, with the aroma of the raw materials used.

 The taste is full harmonious with spicy bitterness.

 The developed method allows to obtain white or red wine with high organoleptic characteristics and original taste. The applicant assigns the wine obtained by the proposed method, the special name "AKBO",

Claims (5)

1. A method for producing fruit wine, which involves reconstituting apple juice from concentrated juice, fermenting reconstituted juice, alcoholizing fermented juice, blending the obtained fermented-alcohol materials with sugar, flavoring and ethyl alcohol, characterized in that up to 30 - 40% is additionally added to the blend wine obtained by Bay water mixture of dried fruits and vegetables, making sugar to sugar concentration of 280 - 300 g / dm ^3, the wiring of a pure culture of yeast and fermentation, and Qual stve flavor used flavors "Wermuth" in an amount of 0.005 - 0.01%.  2. The method according to claim 1, characterized in that the fermentation of a mixture of dried fruits and fruits lead to a nabrod alcohol of 11.0 to 11.3 vol.%.  3. The method according to claim 1, characterized in that in order to obtain a special fruit wine, the fermentation of a mixture of dried fruits and fruits is carried out to an alcohol volume of 18 vol.%.  4. The method according to claim 1, characterized in that to obtain a special fruit wine during blending, ethanol is used in an amount ensuring its content in the finished product is 16.0 - 17.3 vol.%.  5. The method according to claim 1, characterized in that to obtain red fruit wine during blending, add fermented-alcoholic wine material from the juice of aronia, blackcurrant, plum in an amount of not more than 25%.