RU2264446C1 - Reservoir method for producing old seasoned champagne - Google Patents

Abstract

FIELD: wine producing industry.

SUBSTANCE: method involves treatment of assemblages of wine materials by the known technology and blend is prepared based on thereof. In the blend wine materials of grape strain Pinout, Chardonnet and Traminer are used in the ratio = (1-3):(2-3):(1-2), respectively, in the amount 60% of the blend, not less. By the known method the yeast pure culture diluted solution, reservoir and expeditionary liqueur are prepared preliminary. The latter is prepared with the sugar content 700-800 g/dm³ by using cognac alcohols with seasoning time 5 years, not less, and seasoning 180 days, not less. Reservoir liqueur and yeast diluted solution are added to the blend, fermenting mixture is subjected for deoxygenation and subjected for the secondary fermentation (champagnizing) in a fermenter or the system of in-line joined apparatus. Then champagnized wine is kept in reservoirs at temperature 12-15°C for 180 days, not less. In the keeping process yeast precipitation is prevented by light babbling with carbon dioxide for 15-20 min 1-2 times per a month in simultaneous maintaining the pressure in reservoir = 450-500 kPA. Then expeditionary liqueur is added to seasoned champagnized wine by small doses as 4 dal/h in the amount providing the mass concentration of sugars in the ready product as 20.0-25.0 g/dm³. Then wine is filtered, treated by cold at minimally permissible temperature, subjected for resting and filtered followed by bottling. Proposed method allows enhancing organoleptic indices of the ready product by approaching their to wine indices prepared by the bottle method. Undesirable substances, for example, hydrogen sulfide tones are removed by scouring in the process of seasoning of champagnized wine and under maintaining the necessary pressure value. This promotes to formation of pure wine aroma and maintaining precipitated yeast cells as suspension allows carrying out the best their contact with wine and to enrich its with the content of yeast cell more effectively. The discrete dosing of expeditionary liqueur promotes to the best stirring wine that in combination with a set of wine materials used enhances organoleptic indices of the ready product. Testing score is 9.8.

EFFECT: improved producing method.

2 cl, 3 ex

Description

The invention relates to the wine industry.

There is a known reservoir method for producing champagne, which involves preparing a fermentation mixture, champagne it, holding the champagne wine at the optimum temperature created by heat exchangers and mixing devices, cooling the wine, introducing expeditionary liquor into the wine stream, aging and filtering (A.S. USSR 380708, class . With 12 G 1/06, 1973).

The disadvantage of this method is the low and unstable organoleptic characteristics of the finished product.

A known reservoir method for producing champagne is provided, which deaerates champagne wine materials in the presence of yeast fixed on the sorbent, treats it with cold, splits it into two streams, one of which is used to prepare reservoir liquor with its subsequent exposure, and the second is heated, filtered, mixed with reservoir liquor , obtaining a fermentation mixture, secondary fermentation of it with fluctuating yeast cells, fermentation and enrichment of biologically active substances of yeast, distributed x on a sorbent, the separation of champagne wine into two streams, one of which is aged, and the second is sent for bottling or mixed with aged wine, cooling the aged wine, adding aged expeditionary liquor prepared on aged champagne wine, and bottling wine (Sarishvili N .G., Reytblat B.B. Microbiological principles of the technology of champagne wine. M: Pishchepromizdat, 2000, p.247-249).

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

From the same source, in the production of reservoir champagne, it is known that, after secondary fermentation, the process of aging champagne in tanks at a temperature of 10-30 ° C for 1 to 12 months is carried out to increase the efficiency of the process and reproduce the conditions of bottle champagne in a continuous process (p.231- 237).

Closest to the proposed method is a reservoir method for the production of aged champagne, which includes processing the assemblages, preparing a blend of the wine materials of the Pinot, Chardonnay, Traminer, Sauvignon, Cabernet-Sauvignon, Sylvaner, Riesling grapes, producing a reservoir and expeditionary liqueur that is alcoholized with cognac alcohol for a period aged for at least five years and can withstand at least 180 days, the introduction into the blend of yeast wiring and reservoir liquor, deoxygenation and champagne fermentation mixture, aging champagne wine in the tank system, dispensing forwarding liquor, filtering wine, treating with cold, rest and re-filtering (Kishkovsky Z.N., Merzhanian A.A. Wine technology. M.: Light and food industry, 1984, p. .318-347).

The disadvantage of this method is that it does not provide high organoleptic characteristics of the finished wine inherent in the wine obtained by the bottle method for the production of champagne.

The technical result of the proposed method is to increase the organoleptic characteristics of the finished product.

This technical result is achieved by the fact that the reservoir method for the production of aged champagne, involving the processing of assemblages, the preparation of a blend of wine materials, the production of reservoir and expeditionary liquor, which is alcoholized with cognac with a aging period of at least five years and can withstand at least 180 days, introducing yeast into the blend wiring and reservoir liquor, deoxygenation and champagne fermentation mixture, aging champagne wine in the tank system, dispensing expeditionary liquor, wine filtering, cold working, rest and re-filtering, when preparing a blend, use the wine materials of the Pinot, Chardonnay and Traminer grapes with a ratio of 1-3: 2-3: 1-2 in an amount of at least 60% of the blend, the exposure to champagne wine should be carried out at a temperature of 12-15 ° C for at least 180 days, while in the process of aging to prevent sedimentation of the yeast by lightly sparging 1-2 times a month for 15-20 minutes of carbon dioxide while maintaining the pressure in the tank is about 450-500 kPa and dosing dosage liqueur hold at 4 dal / hr.

It is recommended to dose expeditionary liquor in an amount that provides a mass concentration of sugars in the finished product equal to 20.0-25.0 g / dm ³ .

The proposed method is as follows.

According to the well-known technology, the assemblages of wine materials are processed, from which the blend is prepared, for which wine materials of the Pinot, Chardonnay, and Traminer grapes are used in the blend in a ratio of 1-3: 2-3: 1-2 in an amount of at least 60% of the blend, the rest is all grape varieties permitted in the production of champagne and sparkling wines.

In a known manner, pre-yeast wiring of pure yeast culture, reservoir and expeditionary liquor is prepared. The latter is prepared with a sugar content of 700-800 g / dm ³ , using cognac alcohols with a holding period of at least five years and a holding time of at least 180 days.

Tank liquor and yeast wiring are added to the blend, the fermentation mixture is deoxygenated and subjected to secondary fermentation (champagne) in a fermentation tank or a system of series-connected devices. Then the champagne is kept in tanks for at least 180 days at a temperature of 12-15 ° C, while the aging process prevents the sedimentation of yeast by lightly sparging 1-2 times a month for 15-20 minutes of carbon dioxide while maintaining pressure in a reservoir of 450-500 kPa. Expedited liquor is added to aged champagne in small doses equal to 4 dal / hour in an amount that provides a mass concentration of sugars in the finished product equal to 20.0-25.0 g / dm ³ .

After that, the wine is filtered, treated with cold at the minimum allowable temperature, rested and filtered, followed by bottling.

Example 1

Using well-known technology, wine material assemblies are processed, of which a blend is prepared, for which wine materials of the Pinot grape variety 30%, Chardonnay 20%, Traminer 10% of the blend volume are used in the blend.

In a known manner, pre-yeast wiring of pure yeast culture, reservoir and expeditionary liquor is prepared. The latter is prepared with a sugar content of 700 g / dm ³ , using cognac alcohols with a holding period of at least five years and a holding time of 180 days.

Tank liquor and yeast wiring are added to the blend, the fermentation mixture is deoxygenated and subjected to secondary fermentation (champagne) in a fermentation tank or a system of series-connected devices. Then the champagne is kept in tanks for 180 days at a temperature of 12 ° C, while during the aging process the yeast settles by lightly sparging once a month for 20 minutes carbon dioxide while maintaining a pressure in the tank of 450 kPa. Expedition liqueur is added to aged champagne in small doses equal to 4 dal / hour in an amount that provides a mass concentration of sugars in the finished product equal to 20.0 g / dm ³ .

After that, the wine is filtered, treated with cold at the minimum allowable temperature, rested and filtered, followed by bottling.

Example 2

Using well-known technology, wine material assemblies are processed, from which a blend is prepared, for which wine materials of the Pinot grape variety 20%, Chardonnay 20%, Traminer 20% of the blend volume are used in the blend.

In a known manner, pre-yeast wiring of pure yeast culture, reservoir and expeditionary liquor is prepared. The latter is prepared with a sugar content of 800 g / dm ³ , using cognac alcohols with a holding period of at least five years and a aging of 200 days.

Tank liquor and yeast wiring are added to the blend, the fermentation mixture is deoxygenated and subjected to secondary fermentation (champagne) in a fermentation tank or a system of series-connected devices. Then the champagne is kept in tanks for 210 days at a temperature of 15 ° C, while the aging process prevents the sedimentation of yeast by lightly sparging 2 times a month for 15 minutes carbon dioxide while maintaining a pressure in the tank of 500 kPa. Expedition liqueur is added to aged champagne in small doses equal to 4 dal / hour in an amount that provides a mass concentration of sugars in the finished product equal to 25.0 g / dm ³ .

After that, the wine is filtered, treated with cold at the minimum allowable temperature, rested and filtered, followed by bottling.

Example 3

The method is carried out analogously to example 1, only wine material from the Pinot grape variety 10%, Chardonnay 30%, Traminer 20% of the blend volume is used in the blend, and the champagne wine is aged for 360 days.

The proposed method allows to increase the organoleptic characteristics of the finished product, bringing them closer to the indicators of wine obtained by the bottle method. While maintaining the necessary pressure during the exposure of champagne wine, etching removes undesirable substances, for example, hydrogen sulfide tones, which contributes to the formation of a clean bouquet of wine, and maintaining the settled yeast in suspension allows for better contact with wine and more fully enrich it with yeast cell contents. Discrete dispensing of expeditionary liquor promotes better mixing of wine, which, like the selection of wine materials used, increases the organoleptic characteristics of the finished product.

The resulting champagne has a volume fraction of ethyl alcohol of 10.5-12.5%, transparent, without sediment and impurities. Its color is light straw with shades from greenish to golden, the bouquet is developed, harmonious with tones of exposure. The taste is soft, harmonious with tones of aged champagne without tones of oxidation.

During the tasting, the resulting wine was highly appreciated by specialists and consumers.

Claims (2)

1. A reservoir method for the production of aged champagne, involving the processing of assemblages, preparation of a blend of wine materials, obtaining a reservoir and expeditionary liquor, which is alcoholized with cognac with a aging period of at least five years and can withstand at least 180 days, the introduction of yeast wiring and reservoir liquor into the blend, deoxygenation and champagne of the fermentation mixture, aging of champagne in the tank system, dispensing of expeditionary liquor, filtering wine, processing with cold, rest and re-filtering, characterized in that when preparing the blend, wine materials of the Pinot, Chardonnay and Traminer grapes are used at a ratio of 1-3: 2-3: 1-2 in an amount of at least 60% of the blend, the champagne wine is aged at a temperature of 12- 15 ° C for at least 180 days, while the aging process prevents the sedimentation of yeast by lightly sparging 1-2 times a month for 15-20 minutes carbon dioxide while maintaining a pressure in the tank of 450-500 kPa, and dosing expedition face RA is carried out at the rate of 4 dal / h. 2. The reservoir method according to claim 1, characterized in that the expeditionary liquor is dosed in an amount that provides a mass concentration of sugars in the finished product equal to 20.0-25.0 g / dm ³ .