RU2254368C1 - Method for producing special wine - Google Patents

Abstract

FIELD: wine-making industry.

SUBSTANCE: raisin is milled in mill or industrial meat grinder preliminary and added it in the amount providing the necessary condition of wine by sugars in dry grape wine material and stirred. Then dry yeast is added and mixture of wine material and milled raisin is subjected for fermentation. Fermentation is carried out up to the content of alcohol in wine material 13.5 vol.%, not less. Then wine material is subjected for technological treatment to provide bottling stability, filtered and bottled. Fermentation can be carried out up to the residual content of sugar depending on conditions according to type of wine. Fermentation is stopped by the known method. After stopping the fermentation vacuum grape-must can be added to wine material or it can be alcoholized. The proposed method provides preparing wine with higher organoleptic indices by conferring to wine the complete taste and fruit aroma, mildness in taste. Due to components of raisin (dried peel and pulp) and high concentration of dry matters that by one order higher than in vacuum-grape must these components transferred to the grape must during fermentation process that results to additional density of wine and wine is enriched with these components enhancing taste quality of wine, accelerating maturation of wine and seasoned-wine degree tints appeared in wine.

EFFECT: improved method for producing.

4 cl, 6 ex

Description

The invention relates to the wine industry. A known method of wine production, comprising crushing dried grapes (raisins), pouring hot water in a ratio of 1: 2-3, infusing the mixture, decanting the liquid phase from the pulp, fermenting the liquid phase, removing it from the sediment, alcoholization, aging, clarification and filtering with obtaining wine material, alcoholizing the pulp, aging, pressing to obtain wort and solid phase, alcoholizing the wort and mixing with wine material before aging, diluting the solid phase with water and fermentation, followed by separation of the wort and distillation (p patent of the Russian Federation 2125591, class C 12 G 1/02, 1998).

The disadvantage of this method is that for the production of wine uses a large amount of water, which does not comply with the rules for the production of wine in an industrial environment.

A known method of producing yellow wines, which provides for obtaining Tokai dry wine from grapes of minimal sugar content with the addition of a small amount of raisin grapes, pouring raisin grapes with dry wine of one year old age, infusion with periodic stirring, pouring wine material into barrels and ripening, stabilizing wine with heat before bottling (Modern methods for the production of grape wines under the editorship of G.G. Valuyko, M., Light and food industry, 1984, p. 304-306).

The disadvantage of this method is the length of the process and the difficulty in using grapes raisen on the bush.

A known method of wine production, which includes crushing grapes, separating seeds from the peel, crushing it in a colloid mill, introducing the product of grinding into the fermented wort of this or another grape (US patent 3826849, class 12 G 1/02, 1974).

The disadvantage of this method is that the grape used is a seasonal product, which complicates its use, and also the finished product has insufficiently high organoleptic characteristics.

There is also known a method of producing wine such as champagne, comprising adding to the wine a wort or fruit juice, pre-chilled or frozen, followed by fermentation (application of Germany 2087353, CL 12 G 1/00, 1972).

The disadvantage of this method is the duration and complexity of the process, insufficiently high organoleptic characteristics of the finished product.

A known method of wine production, involving the preparation of wine, bottling it, making raisins, corking bottles and storing it (T.E. Marhel, E.V. Orlovskaya. Home-made alcoholic drinks, Minsk, Literature, 1998, p. 92) .

The disadvantage of this method is that raisins are used in small quantities, which does not affect the organoleptic characteristics of the finished product.

A known method for the production of semisweet wine, which includes blending dry wine material with a vacuum must, heating the blend and cooling, introducing a pure yeast culture, fermentation, stopping fermentation by cooling, holding for 2 days and sterile bottling (Technology and technological control of winemaking, M, Food industry , 1966, p. 179-180).

The disadvantage of this method is the complexity of the process and low stability of the finished product during storage. The closest way to the proposed one is the method of producing special wine, which involves blending dry and sweet grape wine material, alcoholization to the required condition and technological processing to ensure bottling resistance followed by bottling of wine-resistant wine material (Gerasimov M.A. Wine Technology, M., Pishchepromizdat, 1959, p. 466). The disadvantage of this method is that the finished product has low organoleptic characteristics. The technical result of the proposed method is to increase the organoleptic characteristics of the finished product. This result is achieved by the fact that the method of producing special wine, which involves adding a sweetening component to the dry grape wine material and providing it with the necessary condition for alcohol, followed by technological processing to ensure bottling resistance and bottling, involves using pre-ground raisins, mixing the mixture, and ensuring the necessary condition for alcohol is carried out by introducing dry yeast and fermenting the mixture dry a wine base and crushed raisins wine base with subsequent separation of precipitate.

It is recommended that the mixture be fermented to ensure that the finished product is alcoholic at least 13.5% vol. or to a residual sugar content depending on the type of wine obtained, followed by stopping the fermentation.

After stopping the fermentation, it is advisable to add a vacuum must and / or spirit it to the wine material.

The proposed method is as follows. Preliminarily, raisins are ground in a mill or an industrial meat grinder and introduced in an amount that ensures the necessary condition of the wine for sugars and established by laboratory tests in dry grape wine stock, mixed. Then dry yeast is introduced and the mixture of wine stock and ground raisins is fermented. Fermentation is carried out until the content of alcohol in the wine material is at least 13.5% vol. Then the wine material is subjected to technological processing to ensure bottling resistance, filtered and poured. Shredded raisins are used in the amount necessary to obtain the following groups of special wines: dry, strong, dessert, semi-dessert and semi-dry.

Fermentation can be carried out to a residual sugar content, depending on the conditions stipulated by the type of wine obtained. Fermentation is stopped in a known manner. After fermentation is stopped, the wort can be introduced into the wine material and / or alcoholized.

Example 1

Pre-raisins are crushed in a mill and introduced in an amount that provides the necessary condition of the wine for sugars, in dry grape wine material, mix. Then dry yeast is introduced and the mixture of wine stock and ground raisins is fermented. Fermentation is carried out until the alcohol content in the wine material is 13.5 vol.%, And, if necessary, alcohol, providing the condition of a special dry wine material. Then the wine material is subjected to technological processing to ensure bottling resistance: the introduction of bentonite, aging, separation from the sediment, cooling, separation from the sediment, filtered and poured.

Example 2

Pre-raisins are crushed in a mill and introduced in an amount that provides the necessary condition of the wine for sugars, in dry grape wine material, mix. After that, dry yeast is introduced and the mixture of wine material and crushed raisins is fermented to a certain amount of sugars and alcohol in the wine material of 14.5 vol.%, And alcoholized, ensuring the condition of a special strong wine material. Then the wine material is subjected to technological processing to ensure bottling resistance, filtered and poured.

Example 3

Pre-raisins are crushed in a mill and introduced in an amount that provides the necessary condition of the wine for sugars, in dry grape wine material, mix. Then dry yeast is introduced and the mixture of wine stock and ground raisins is fermented. Fermentation is carried out until the wine material contains a certain amount of sugars and alcohol of 14.0 vol.%, And, if necessary, is alcoholized, ensuring the condition of a special semi-dessert wine material. Then the wine material is subjected to technological processing to ensure bottling resistance, filtered and poured.

Example 4

Pre-crushed raisins and make it in an amount of 102 g / l in dry grape wine material, mix. Then dry yeast is introduced in the form of a yeast wiring in an amount of 4% and the mixture of wine material and ground raisins is fermented. Fermentation is carried out until the residual sugar content in the wine material is 40 g / l, fermentation is stopped by heating and cooling. A vacuum must is introduced into the wine material to a sugar content of 70 g / l, mixed and alcoholized to the standard of the wine material with alcohol of 20%. Then the wine material is pasted over with bentonite and ZhKS, aged, removed from the precipitate, filtered and the wine-resistant wine material is bottled.

Example 5

Raisins are preliminarily crushed and added in an amount that ensures the necessary condition of the wine for sugars in dry grape wine stock, mixed. Then dry yeast is introduced and the mixture of wine stock and ground raisins is fermented. Fermentation is carried out until the content of sugar in the wine material is 30 g / l. Stop fermentation is carried out by alcohol. Then a vacuum wort is introduced into the wine material to a sugar content of 40 g / l and subjected to technological processing to ensure bottling resistance, filtered and poured.

Example 6

The method is carried out analogously to example 5, it is only fermented to a residual sugar content of 20 g / l, fermentation is stopped by sulfitation, and the wine material is alcoholized to 18% vol. The implementation of the invention is not limited to the above examples.

The proposed method allows to obtain wine with higher organoleptic characteristics, giving it a full taste and fruity aroma, softness in taste.

Due to the constituent parts of raisins (dried peel and pulp) and a high concentration of dry substances, which is an order of magnitude higher than in a vacuum must, during the fermentation process their intensive transition to wort takes place, an additional density of wine is created and it is enriched with them, increasing taste wine, the wine quickly ripens, and aging tones appear in it.

Claims (4)

1. A method for the production of special wine, which includes introducing a sweetening component into the dry grape wine material and providing it with the necessary alcohol conditions, followed by technological processing to ensure bottling resistance and bottling, characterized in that pre-crushed raisins are used as a sweetening component, the mixture is mixed, and the necessary condition for alcohol is carried out by introducing dry yeast and fermenting a mixture of dry wine material and ground zyuma in the presence of yeast, followed by separating the precipitate from the wine base. 2. The method according to claim 1, characterized in that the fermentation of the mixture is carried out to ensure the alcoholicity of the finished product at least 13.5 vol.%. 3. The method according to claim 1, characterized in that the fermentation is carried out to a residual sugar content depending on the type of wine obtained, followed by stopping the fermentation. 4. The method according to claim 3, characterized in that after stopping the fermentation, the wort is added to the wine material in an amount that provides the necessary sugar content in the wine, and / or it is alcoholized.