RU2170248C1 - Method of production of grape semisweet red wine - Google Patents

Abstract

FIELD: wine making industry. SUBSTANCE: bottling-stable dry red wine materials of grape European strains are blended to obtain homogeneous sets. Concentrated and/or preserved grape must is mixed with wine materials in the amount providing sugar concentration 200-300 g/dm³ and kept. Mixture is separated from formed precipitate and wine materials are added to it in the beginning and the end of blending process. Blend is controlled for bottling stability, treated if necessary, filtered and bottled. Bottling is carried out by hot method preferably and/or using a preserving agent. Grape semisweet red wine "Sobornoe" contains 9-11 vol. % of ethyl alcohol and 40-50 g/dm³ of mass concentration of sugars as measured for invert sugar. Wine shows the coordinated aroma with light black currant tones, full harmonic taste, clear, without precipitate and foreign inclusions, its color is from ruby to red one. EFFECT: improved method of production, improved quality and properties of wine. 2 cl, 5 ex

Description

 The invention relates to the wine industry.

 A known method for the production of semi-sweet grape wine, which involves blending dry wine material: Sauvignon, Fetyaska, semi-sweet wine material - Tsitska and vacuum wort, introducing a copolymer, settling, clarifying the blend, demetallization), exposure to cold, exposure to cold, filtering the cooled blend, removal from oxygen by the introduction of carbon dioxide or a mixture of it with nitrogen, bottling and pasteurization (SU AS 577232, class C 12 G 1/02, publ. 02.11.97).

 The disadvantage of this method is the duration and complexity of the process.

 A known method for the production of semi-sweet grape red wine, which involves blending dry wine material, Cabernet and fortified Saperavi, vacuum wort and Mistle Muscat, treating the blend with cold, filtering at this temperature, treating with bentonite, filtering through activated perlite and porous Titanium and bottling (SU , A.S. 897843, class C 12 G 1/02, publ. 17.01.82).

 The disadvantages of this method are such as those described above, the duration and complexity of the process, as well as the high cost of the finished product.

The closest method to the proposed one is a method for the production of semi-sweet red grape wine, which includes blending bottling-resistant red dry grape wine materials, sugar syrup, clarifying the blend if necessary, filtering, pasteurizing, re-filtering and bottling at a blend temperature of 60-65 ^o C (RU, patent N 2109041, class C 12 G 1/02, publ. 04/20/98).

 The disadvantage of this method is the duration of the process.

 The technical result of the proposed method is to expand the range of semisweet wines, to obtain better wine in a shorter time.

In the proposed method for the production of semisweet grape wine, which involves blending dry red grape wine materials and a sugar-containing component, filtering a filling-resistant blend and bottling, the technical result is achieved by blending a sugar-containing component with red dry wine materials in two stages, the first until the mixture is sugar content 200-300 g / dm ³ , on the second until the necessary conditions for the finished wine, with aging and sediment separation after each stage.

 It is advisable to use concentrated and / or canned grape must as a sugar-containing component.

 It is recommended that the blending be bottled in a hot bottle and / or using a preservative.

 The proposed method for the production of semisweet grape red wine "Cathedral" is as follows.

Bottling resistant red dry wine materials of European grape varieties are blended to obtain uniform batches. The sugar-containing component, which is used as a concentrated and / or canned grape must, is mixed with wine materials in an amount that provides a sugar content of 200-300 g / dm ³ , incubated for 3-6 days, separated from the precipitate formed and introduced into the wine materials during the blending process to ensure the condition of the finished wine sugar 40-50 g / DM ³ . The prepared blend is checked for filling resistance and, if necessary, processed to give stability by a known method. Then the blend is filtered and served bottling in a hot way and / or using a preservative.

 Example 1

Bottling-resistant red dry wine materials of European grape varieties, giving the finished wine the tone of blackcurrant in the aroma, are blended to obtain uniform batches. Concentrated grape must is mixed with wine materials until sugar content of 200 g / dm ³ is maintained for 3 days, separated from the precipitate formed and the resulting mixture is introduced into wine materials during the blending process to ensure a sugar concentration of 40 g / dm ³ . The prepared blend is checked for bottling resistance, filtered and bottled.

 Example 2

The method is carried out analogously to example 1, only the exposure is carried out for 4 days, and after checking the blend for bottling resistance it is treated with bentonite in the amount determined by the trial pasting, and incubated for 2 hours. The processed blend is filtered and bottled at a blend temperature of 65 ^o C.

 Example 3

The method is carried out analogously to example 1, only mixed with wine material is subjected to canned (sulfitated) grape must, until the sugar condition is 300 g / dm ³ and is kept for 6 days with preliminary sulfitation of 250 mg / l.

 Example 4

The method is carried out analogously to example 1, only mixed with wine material is subjected to concentrated and canned grape must in an amount providing a sugar content in the finished wine of 50 g / dm ³ . The blend is bottled with a preservative - sorbic acid in the form of a 10 percent solution in the amount of 100 mg / l.

 Example 5

The method is carried out analogously to example 1, only the blend is bottled with the addition of sorbic acid in it in the form of a 10 percent solution in an amount of 60 mg / l at a temperature of 60 ^o C.

 The proposed method provides an extension of the assortment of red semisweet wines, obtaining better wines in a shorter time.

Semi-sweet grape red wine "Sobornoe" has a volume fraction of ethyl alcohol of 9-11 vol.%, Mass concentration of sugars per invert 40-50 g / dm ³ , harmonious, with light blackcurrant tones aroma, full harmonious taste, transparent, without sediment and extraneous inclusions. Its color is from ruby to red.

Claims (2)

1. A method for the production of semi-sweet grape red wine, comprising blending dry red grape wine materials and a sugar-containing component, filtering a filling-resistant blend and bottling, characterized in that the blending of a sugar-containing component with red dry wine materials is carried out in two stages, the first to a sugar mixture of 200 - 300 g / dm ³ , on the second to the necessary conditions for the finished wine, with aging and sediment separation after each stage.  2. The method according to claim 1, characterized in that as the sugar-containing component using concentrated and / or canned grape must.