RU2270237C1 - Method for producing sparkling wine "pino-don" - Google Patents

Abstract

FIELD: wine making industry.

SUBSTANCE: invention relates to production of sparkling wines. Method for producing sparkling wine involves carrying out processes of fermentation, secondary fermentation and bottling. For this aim method involves fermentation process of white, pink or red grape juice of the grade "PINO" to the alcohol content 2 vol.%, not less followed by alcoholization with cognac alcohol or cognac up to the alcohol content 14-25 vol.%. The prepared alcoholized wine material is diluted with grape juice of the same grape grade up to the alcohol content 8-9 vol.% followed by the secondary fermentation up to the alcohol content 10-12 vol.% and the following bottling at negative temperatures. Invention provides enhancing organoleptic indices of the ready product. The tasting score is from 8.7 to 9.34.

EFFECT: improved producing method.

2 cl, 2 tbl, 3 ex

Description

The invention relates to the wine industry and can be used in the production of sparkling wines.

A known method for the production of muscat sparkling wine using dry wine materials, in particular Pinot gray (SU 1027199, 07.07.83). The method includes preparing dry champagne wine materials, blending them with nutmeg must in a ratio of 1: 1-2: 1, secondary fermentation of the mixture, which is carried out under pressure of 0.3-0.5 MPa in three stages in the presence of immobilized yeast to a certain amount of sugar with the removal of sedimentary yeast and the introduction of oxygen before each stage also in a certain amount (as USSR USSR 1027199, 1983).

There is also a known method for the production of sparkling wine, which includes the processing and aging of assemblies of champagne wine materials, blending them, aging the blends, deaerating, heat treating the blends before champagne, preparing a fermentation mixture, champagne, cooling the champagne wine in the cold, dispensing expeditionary liquor and bottling, in which aging assemblages of champagne wine materials are carried out before blending for 3-5 months. The composition of the blend includes, inter alia, the PINO wine material (RF patent 2109043, 1998).

There is a known method for the production of sparkling wine, involving the preparation of a fermentation mixture from white wine materials, liquor and yeast, its secondary fermentation, the preparation of champagne similarly red and nutmeg wine, the mixing of champagne wines at a certain ratio, the introduction of sucrose and nutmeg wine materials into the mixture of expeditionary liquor, wine filtration and bottling (A.S. USSR 1692140, C 12 G 1/06, 1992).

The indicated methods are characterized by a complex process technology.

Closer to the invention is a method for producing sparkling wine, which involves fermenting juice from grapes to an alcohol content of about 1.86 vol.%, Alcoholizing to an alcohol content of 13-15 vol.% Alcohol, secondary fermentation to an alcohol content of 11.5-13.5 vol.% and bottling at subzero temperatures (Collection of technological instructions, rules and regulatory materials for the wine industry. M: Food industry, 1978, S. 171-172, 165-166, 199).

Currently, due to the fullness of the market with foreign wine products, the task of creating a new method for producing sparkling wine, which allows expanding the range of high-quality domestic competitive sparkling wines, remains urgent.

The resulting technical result is to obtain sparkling wine with high organoleptic characteristics.

This problem is achieved by the described method for the production of sparkling wine, which involves the processes of fermentation, secondary fermentation, bottling, which uses white, pink or red grape juice of Pinot grapes, alcoholization is carried out with brandy alcohol or cognac, and before secondary fermentation the alcoholized wine material is diluted with juice of the same grade grapes to alcohol content of 8-9 vol.%.

Preferably fermented juice to an alcohol content of at least 2 vol.%, Alcohol brandy alcohol or cognac to an alcohol content of 14-25 vol.%, And secondary fermentation is carried out to an alcohol content of 10-12 vol.%.

The method is as follows.

White, pink or red grape juice of PINO grapes (mass concentration of sugars 160-260 g / dm ³ , mass concentration of titratable acids 6-10 g / dm ³ ) is fermented to an alcohol content of at least 2 vol.%. After a nabrod of alcohol, the product is subjected to alcoholization with young or aged cognac alcohol or cognac to an alcohol content of 14-25 vol.%. The resulting blend is sent for storage. Before laying in acratophores, the product is diluted, respectively, with white, pink or red grape juice of PINO grapes to an alcohol content of 8-9 vol.% And a sugar concentration of at least 110 g / dm ³ and sent to secondary fermentation to an alcohol content of 10-12 vol.%. The resulting product is poured at low temperatures. Bottling is carried out, in particular, in bottles, where the pressure should be at least 100 kPa.

A combination of all the above features of the method, namely the use of PINO grape juice with its unique taste and aroma, the conditions of the wine production processes - blending, fermentation, alcoholization, dilution of the blend before secondary fermentation with appropriate grape juice, secondary fermentation, bottling allows you to get sparkling wine with high organoleptic properties, with a mild, balanced taste, its inherent natural sweetness, created by natural sugars of wines hail with light cognac tones, combined with a natural aroma of the grape varietal.

Example 1

PINO grape juice is fermented to 5% vol. Alcohol. Then the product is alcoholized with young cognac alcohol according to GOST R-51145-98 to an alcohol content of 14 vol.%. The resulting blend is sent for storage. Before laying in acratophores, the product is diluted with white grape juice of PINO grapes to an alcohol content of 8 vol.% And a sugar concentration of 110 g / dm ³ and sent for fermentation to acratophores until the alcohol reaches 10 vol.%. The resulting product at low temperatures (minus 5 ° C) is poured into bottles, where the pressure is at least 100 kPa. The resulting sparkling wine PINO-DON contains 10 vol.% Ethyl alcohol, 75 g / dm ³ sugar, less than 1 g / dm ³ methyl alcohol, 3 g / dm ³ titratable acids. The average tasting score is 9.0 on a ten-point system.

Example 2

Pink juice of PINO grapes is fermented to a volume of alcohol of 6 vol.%. Then the product is alcoholized with aged cognac according to GOST R-51145-98 to an alcohol content of 17 vol.%. The resulting blend is sent for storage. Before laying in acratophores, the product is diluted with pink grape juice of PINO grapes to an alcohol content of 8.5 vol.% And a sugar concentration of 115 g / dm ³ and sent for fermentation to acratophors until the alcohol reaches 11.0 vol.%. The resulting product at low temperatures is poured into bottles, where the pressure is at least 100 kPa. The resulting sparkling wine PINO-DON contains 11.0 vol.% Ethyl alcohol, 80 g / dm ³ sugar, less than 1 g / dm ³ methyl alcohol, 4 g / dm ³ titratable acids. The average tasting score is 8.83 on a ten-point system.

Example 3

The red juice of PINO grapes is fermented to an alcohol volume of 9 vol.%. The resulting product is mixed with cognac according to GOST R-51618-2000 to an alcohol content of 25 vol.%. The resulting blend is sent for storage. Before laying in acratophores, the product is diluted with red grape juice of PINO grapes to an alcohol content of 9.0 vol.% And a sugar concentration of 115 g / dm ³ and sent for fermentation to acratophors until the alcohol reaches 12 vol.%. The resulting product at low temperatures is poured into bottles, where the pressure is at least 100 kPa. The resulting sparkling wine PINO-DON contains 12 vol.% Ethyl alcohol, 90 g / dm ³ sugar, less than 1 g / dm ³ methyl alcohol, 8 g / dm ³ titratable acids. The average tasting score is 9.34 on a ten-point system.

The average tasting score of the product obtained is 8.83-9.34 according to a ten-point system, which indicates not only compliance, but also the excess of the quality characteristics presented for this type of wine.

Organoleptic characteristics of the obtained sparkling wine PINO-DON comply with the requirements presented in table 1.

Physico-chemical characteristics of sparkling wine PINO-DON correspond to the data presented in table 2.

The method allows to expand the range of high-quality domestic competitive sparkling wines, to obtain a new sparkling wine with high organoleptic characteristics.

The resulting wine has its own specific aroma, taste, color, caused not by a simple combination of constituent ingredients, but by the synergistic interaction of aromatic components. The organoleptic characteristics of the resulting wine reveal not just mixed indicators (aroma, taste, color, etc.), but fundamentally new, not characteristic of well-known analogues.

A unique complex of natural aromatic and flavoring substances gives wine sparkling PINO-DON, which has high consumer qualities, volumetric expressiveness and originality, making it easily recognizable among the whole variety of alcoholic beverages.

Claims (2)

1. A method for the production of sparkling wine, involving the fermentation of grape juice, alcoholization, secondary fermentation, bottling at low temperatures, characterized in that they use white, pink or red grape juice of PINO grapes, alcoholization is carried out with brandy alcohol or cognac, and before secondary fermentation the alcoholized wine stock is diluted with juice of the same grape variety to an alcohol content of 8-9 vol.%. 2. The method according to claim 1, characterized in that the juice is fermented to an alcohol content of at least 2 vol.%, Alcohol brandy alcohol or cognac to an alcohol content of 14-25 vol.%, And secondary fermentation is carried out to an alcohol content of 10-12 vol. .%.