RU2258736C2 - Method for producing aromatized sparkling wine - Google Patents

Abstract

FIELD: wine-producing industry.

SUBSTANCE: method involves preparing blend by mixing natural breed dry white wine materials and champagne wine materials that are treated by the conventional method, filtered and kept for 10 days, not less. Part of treated blend is used for preparing liqueur with the sugar content 60 g/100 cm³ and also for preparing fermenting mixture wherein aromatic, background and aroma-stabilizing components are added in form of milled, dry, fresh spice-aromatic raw as in form of products of its processing added as measured the content of essential oil in the ready product 50-70 mg/dm³ in the following ratio of components of the total content of adding raw, %: 70-80, 10-20 and 5-10, respectively. Fermenting mixture is fermented under pressure 0.50-0.55 MPa at temperature 11-14°C for 5 days, kept for 3 months, not less, cooled to (-3)-(-4°)C, dosed the expedition liqueur to provide the required conditions by the sugar content and filtered followed by bottling. Flower, citron and muscatel composition are used as aroma-determining components, and matricary flowers or mint herb, or violet roots are used as background components. Sweet clover herb or sweet flag roots, or clary sage (absolute) are used as aroma-stabilizing components. Lemon sage-brush herb or common balm herb, or lemon catmint herb and lemon aroma alcohol can be used as citron composition. Rose (absolute) and/or marjoram herb, and/or linden flowers are used as flower composition, % of the total mass of spice-aromatic raw: rose, 202-5; marjoram, 60-65, and linden, 10-20. Elder flowers, coriander seeds and lemon aromatic alcohol are used as muscatel composition in the following ratio of components, % of the total mass of spice-aromatic raw: 50-55; 30-35 and 15-25, respectively. Proposed invention provides enhancing sparkling and foamy properties of ready product, its stability against turbidity and biological value and to confer spice aroma with flower and muscatel tints to wine.

EFFECT: improved producing method, improved and valuable properties of wine.

7 cl, 3 tbl, 6 ex

Description

The invention relates to the wine industry, in particular the production of sparkling aromatic wines.

A known method of producing sparkling wine with a nutmeg aroma, widely used in winemaking, which involves blending champagne wine materials of the variety Muscat Hungarian, Aligote and Riesling, preparing expeditionary liquor from them with subsequent aging, fermenting the fermentation mixture under pressure of carbon dioxide, dispensing the expeditionary liquor, cooling wine, filtering and bottling [1].

The closest in technological essence is the method of preparation of Enos sparkling wine, which involves blending the wine materials of the Bayan Shirei and Rkatsiteli varieties, preparing expeditionary liquor from the same wine materials with the addition of a component that gives the nutmeg taste and aroma after the liquor has been aged for 1 month , with a general aging of the liquor - 2 months, preparation of a fermentation mixture based on a blend, fermentation under pressure of carbon dioxide, dosing of expeditionary liquor, cooling of the wine, filtration and filing [2].

The disadvantage of this method, as well as the previous one, is the change in aroma, low sparkling and foamy properties of wine and stability to turbidity, and the biological value of the drink does not increase.

The problem solved by the invention is the creation of a method for the production of flavored sparkling wine with enhanced sparkling and foamy properties, spicy with floral and nutmeg aromas, with high resistance to turbidity and increased biological value.

The problem is solved due to the fact that in the method for the production of flavored sparkling wine, involving the preparation of a blend of champagne wine materials and natural white dry wine materials 1: 1, the preparation of the fermentation mixture and the introduction into the fermentation mixture before secondary fermentation of aroma-determining, background and aroma-stabilizing components in the form of spice -aromatic raw materials in dry or fresh form or in the form of products of its processing, introduced from the calculation of the content of volatile substances (essential oil) in ready ohm product is not less than 70 mg / dm ³ , with the following ratios%:

aroma-determining components 70-80 background components 10-20 aroma stabilizing 5-10

Moreover, aging on a mixture of fermented wine is carried out for at least three months.

Based on scientific research and laboratory tests, it was found that with the introduction of spicy-aromatic raw materials, which include aromatizing, background, aromatizing components in a certain ratio leads to a better accumulation of carbon dioxide, and the sparkling and foamy properties of the finished product increase by 15-25%, and with the specified ratio of components, a persistent specific aroma and taste is formed. In addition, the introduction of an aromatic composition at the stage of secondary fermentation leads to an increase in the stability of wine and a decrease in oxidative processes. The predetermined ratio of these components provides a certain character of sparkling wine due to aroma-determining components of the composition, background components are in harmony with the main smell of the composition, giving it completeness and completeness. Aromatostabilizing components contribute to the fixation of aroma for a rather long time. Exposure of champagne wine on a yeast sediment for 3 months allows the formation of a specific aroma and contributes to the enrichment of wine products of yeast metabolism. Physiologically active natural compounds (vitamins, flavonoids, essential oils) contained in aromatic raw materials increase the biological value of the finished drink. Using this method, you can get aromatized sparkling wines with different shades of aroma: floral, nutmeg, citron, etc.

Examples of specific performance.

Example 1

A blend of wine materials is prepared by mixing 10 decalitres of natural varietal white wine materials and 10 decalitres of champagne wine materials. It is processed in the usual way, then the blend is filtered and aged for at least 10 days. Part of the processed blend is used to prepare liquor with a sugar content of 60 g / 100 cm ³ .

Spicy aromatic raw materials are introduced into the pre-prepared fermentation mixture in the following ratio of components (flower composition):

As an aroma-determining component (in an amount of 75% of the total volume of a spicy-aromatic composition), take a rose (absolute) - 5.0 g, linden (flowers) - 5.0 g, marjoram (flowers) - 5.0 g, as background - mint (grass) 4.0 g, and aromatherapy - sweet clover (grass) - 1.0 g. The fermentation mixture is fermented at a pressure of 0.50 ± 0.05 MPa at a temperature of 12 ± 2 ° C for 35 days. Expedition liqueur is dosed into the wine to the required sugar content, aged for 3 months, cooled to minus 3 - minus 4 ° C and filtered, followed by bottling. The indicators characterizing the physicochemical and organoleptic characteristics of the finished wine are shown in table 1. Data on the biological value of the product, as well as resistance to various types of opacities are presented in tables 2, 3.

Example 2. A blend of wine materials and circulation liqueur is prepared according to example 1, in addition, aroma-determining components take 80% of the total volume of aromatic composition. As an aroma-determining component, they take a rose (absolute) - 6.0 g, linden (flowers) - 5.5 g, marjoram (flowers) - 4.5 g, as background - mint (grass) - 2.0 g, and aromatostabilizing - sweet clover (grass) - 2.0 g. The fermentation mixture is fermented under a pressure of 0.50 ± 0.05 MPa at a temperature of 12 ± 2 ° C for 30 days. Aging on yeast sediment is 3.5 months.

Example 3. A blend of wine materials and circulation liqueur is prepared according to example 1, in addition, the aroma-determining component is taken 70% (rose - 4.0 g, linden - 4.0 g, marjoram - 6.0 g), background - 4.0 g and aromatostabilizing - 2.0 g. Extract on yeast sediment is 4.5 months.

Example 4. A blend of wine materials and circulation liqueur is prepared according to example 1, in addition, as an aroma-determining component, take a citron composition of 70% of the total volume of spicy aromatic composition: lemon wormwood (grass) - 7.0 g and lemon catnip (absolute) - 7.0 g, background components - 4.0 g (violet root), and aromatostabilizing - 2.0 g (calamus).

Aging on yeast sediment is 4.5 months.

Example 5. A blend of wine materials and circulation liqueur is prepared according to example 1, in addition, as an aroma-determining component, take a citron, flower and nutmeg composition 75% of the total volume of spicy aromatic composition: lemon wormwood (grass) - 5.0 g, rose ( absolute) - 5.0 g, elderberry (flowers) - 2.5 g, coriander (seeds) - 1.5 g, lemon (aromatic alcohol) - 1.0 g, background components - violet root - 4.0 g, and aromatostabilizing calamus - 1.0 g. Extract on yeast sediment is 4.5 months.

Example 6. A blend of wine materials and circulation liqueur is prepared according to example 1, in addition, as an aroma-determining component, take a nutmeg composition in an amount of 80% of the total volume of spicy aromatic composition, with the following ratio of components: elderberry (flowers) - 8.0 g, coriander (seeds) - 4.8 g, lemon (aromatic alcohol) - 3.2 g, background components - 3.0 g (chamomile), and aromatostabilizing - 1.0 g (clary sage). Excerpt lead 3 months.

Table 1
Chemical and physico-chemical properties, organoleptic assessment No. p / p Physiochemical properties The content of essential oils, mg / DM ³ Tasting Point τ, s Sparkling and frothy Example 1 13.5 1,2 / 12,2 68,4 9.2 Example 2 11.8 1.1 / 11.6 62.1 8.8 Example 3 11.05 0.9 / 10.17 58.9 8.6 Example 4 9.5 0.9 / 9.8 59.9 8.2 Example 5 9.1 0.8 / 8.4 53.7 8.1 Prototype 8.9 0.65 / 9.7 41.1 8.0

table 2
Resistance of experienced wines to various types of turbidity Sample prototype Example 1 Example 2 Example 3 Example 4 Example 5 Protein turbidity + + + + + + Polyphenol Turbidity + + + + + + Colloidal turbidity - + + + + + Crystalline haze + - + + + + "+" - wine is stable to this type of turbidity,
"-" - wine is unstable to this type of turbidity

Table 3
The content of phenolic substances and the total content of substances with antioxidant activity (reductons) No. p / p The content of reductons, mg / DM ³ The content of phenolic substances ,, mg / DM ³ Example 1 17.8 272 Example 2 16.7 266 Example 3 19.5 268 Example 4 18.8 287 Example 5 18,4 254 Prototype 7.4 215

Sources of information

1. Kishkovsky Z.N., Merzhanian A.A. M .: Light and food industry, 1984, S. 356-359.

2 Pat. 2034914 RF, IPC 7 C 12 G 1/06 Method for the production of sparkling wine "Enos", 05/10/95.

Claims (7)

1. A method for the production of aromatized sparkling wine, including making a blend of champagne wine materials and natural dry white wine materials, preparing a fermentation mixture and introducing into the fermentation mixture an aroma-determining component in the form of a product for processing fresh spicy-aromatic raw materials with subsequent secondary fermentation, cooling, filtering and bottling, characterized in that the background and aromatizing stabilizing components are additionally introduced into the fermentation mixture in the form of crushed dry, fresh Yano-aromatic feed material and in the form of its products, the rate of insertion of the essential oil content in the final product of 50-70 mg / dm ^3, in the following ratio of the total introduced feedstock,%: Aroma-determining components 70-80 Background components 10-20 Aroma-stabilizing 5-10 after fermentation, fermented wine is aged for at least three months. 2. The method according to claim 1, characterized in that as aromatizing components use floral, citron and nutmeg compositions. 3. The method according to claim 1, characterized in that as the background components use chamomile (flowers), or mint (grass), or violet root. 4. The method according to claim 1, characterized in that as the aromatic stabilizing component use clover (herb), or calamus (root), or clary sage (absolute). 5. The method according to claim 1, characterized in that the rose (absolute) and / or marjoram (grass) and / or linden (flowers),% of the total mass of aromatic raw materials are used as a flower composition: rose flower 20-25 Marjoram 60-65 Linden 10-20 6. The method according to claim 1, characterized in that as a citron composition use either lemon wormwood (grass), or lemon balm (grass), or catnip lemon (grass) and lemon aromatic alcohol. 7. The method according to claim 1, characterized in that as a nutmeg composition use elderberry (flowers), coriander (seeds), aromatic alcohol of lemon, in the following ratio of components,% of the total mass of aromatic raw materials: Elder 50-55 Coriander 30-35 Lemon 15-25