RU2270589C2 - Method for production of grape beverage - Google Patents

Abstract

FIELD: food processing industry, in particular production of fruit-and-berry juices and light spirituous beverages.

SUBSTANCE: claimed method includes fresh grape pressing and sulfitation to produce juice. Then ethanol in amount of 16-25 vol.% is introduced into juice. Process is carried out for 1-2 h with repeated agitation for 5-10 min and sedimentation for 10-20 min. After 20-30 days juice is separated from obtained precipitate.

EFFECT: product of high quality with preserved natural characteristics.

2 cl, 2 tbl, 2 ex

Description

The invention relates to the food industry, namely to the production of fruit juices and low alcohol drinks.

An analysis of known sources of information showed that in the food industry various methods of preparing drinks based on fruit juices are widespread.

A known method involving the alcoholization of juice (Domaretsky VA "Production of concentrates, extracts and soft drinks. Handbook.", Kiev, Harvest, 1990, p. 50-52). Alcohol helps preserve the aroma and taste of the juice, and also prevents fermentation. The optimal concentration of alcohol in this juice is 16-24 vol.%. Juice after mixing with alcohol is left for 15-30 days, then filtered and stored at 10 ° C for no more than 6 months.

The disadvantage of this method is the lengthy cooking process.

A known method of preparing wine, providing for the crushing of grape berries, the pulp is sulfitated at the rate of 100-150 mg of sulfur dioxide per 1 kg of grapes. The wort is insisted on the pulp for at least 10 hours, after which it is separated from the pulp. For the production of mistels, the best fractions of the wort are selected, no more than 60 dal of 1 ton of grapes. The resulting wort is fixed to 14.0 ± 0.5 vol. The wine is produced according to well-known technologies.

The disadvantage of this analogue is the multi-stage method of obtaining such a product as wine.

The closest analogue is aseptic juice or a drink and a system for enhancing the taste (aroma) for this (see patent EP 0136793 A2, A 23 L 2/18, 2/28, 04/10/1985). A fruit drink is prepared from juice concentrates by adding to it a flavoring system that consists of up to 70% alcohol and the distillate (concentrate) of the juice itself.

The disadvantage of the closest analogue is the introduction of additional flavoring systems to improve the taste and aromatic properties of the juice.

The objective of the invention is to provide a high-tech method for producing a grape drink, which allows to obtain a product of high quality with preserved natural properties.

The problem is solved by a method of producing a grape drink, including pressing fresh grapes and sulfonation to obtain juice, followed by the introduction of ethanol in the juice, according to the invention, the introduction of ethanol into the juice is carried out for 1-2 hours with constant alternation of stirring for 5-10 minutes and sedimentation for 10-20 minutes, 20-30 days after alcoholization, the juice is removed from the precipitate, while ethyl alcohol is introduced into the juice in an amount of 16-25% vol.

In the particular case of the implementation of the method after sulfonation, the grape juice is clarified.

The technical result of the invention is to improve the aromatic and taste properties of alcoholized juice without the introduction of flavorings. This technical result is ensured by the claimed juice preparation mode, namely, the constant alternation of mixing and settling in the following modes: 5-10 minutes of stirring, then 10-20 minutes of settling, then again 5-10 minutes of stirring and so on, ensures the preservation of natural taste qualities of natural juice by maintaining portioned short-term heating modes (when mixing juice with alcohol) and cooling (when standing), as this prevents the evaporation of volatile and aromatic oils, Yerzhan juice.

The characteristics of the finished product are given in tables 1 and 2.

According to organoleptic indicators, the obtained alcoholic grape drink meets the requirements specified in table 1.

Table 1 The name of indicators Characteristic Transparency Transparent, without sediment and impurities, opal is allowed, disappearing after filtration Color Depending on the grapes used - from light golden to golden or from light red to red Aroma, taste Characteristic grape

According to physico-chemical parameters, the resulting alcoholic grape drink meets the requirements specified in table 2.

table 2 Name of indicator Value Volume fraction of ethyl alcohol,% 16.0 ± 0.5 or 25.0 ± 0.5 Mass concentration of the total extract, g / 100 cm ³ , not less 14.0 Mass concentration of titratable acids in terms of citric acid, g / dm ³ 0.4-0.8 Mass concentration of iron, mg / dm ³ , no more 15.0

The invention is illustrated by the following examples, which, however, do not cover, and even more so do not limit the entire scope of the claims of this invention.

Example 1

Grapes are loaded into a press and pressed to separate juice from pomace. Then, fresh grape juice is sulfonated and clarified using one of the accepted methods. Next, ethyl alcohol is added to the finished juice to 16% by volume.

The addition of ethanol is carried out for 1 hour with constant alternation of stirring and settling in the following mode: 5 minutes stirring, 20 minutes settling, 5 minutes stirring, 20 minutes settling and 10 minutes stirring. 20 days after alcoholization, the drink is removed from the precipitate formed. The drink is stored until used in blends.

Example 2

Grapes are loaded into a press and pressed to separate juice from pomace. Fresh grape juice is then sulfonated. Next, ethyl alcohol up to 25% by volume is introduced into the finished juice. The addition of ethanol is carried out for 2 hours with constant alternation of stirring and settling in the following mode: 10 minutes stirring, 20 minutes settling, 10 minutes stirring, 20 minutes settling, 10 minutes stirring, 20 minutes settling, 10 minutes stirring and 20 minutes upholding. 30 days after alcoholization, the drink is removed from the precipitate formed. The drink is stored until used in blends.

The technical result will be achieved only by using the totality of the signs, namely, the introduction of ethyl alcohol for 1-2 hours with a constant alternation of mixing and settling in the following modes: 5-10 minutes stirring, then 10-20 minutes settling, then again 5 -10 minutes stirring and so on.

The invention allows to create a high-tech method for producing a grape drink, which allows to obtain a product in which the natural taste of natural juice is preserved, since the resulting drink contains volatile and aromatic oils contained in natural grape juice.

Claims (2)

1. A method of producing a grape drink, comprising pressing fresh grapes and sulfitating to obtain juice, followed by adding ethanol to the juice, characterized in that the introduction of ethanol into the juice is carried out for 1-2 hours with constant alternation of stirring for 5-10 minutes and sedimentation for 10-20 minutes, 20-30 days after alcoholization, the juice is removed from the precipitate formed, while ethyl alcohol is introduced into the juice in an amount of 16-25 vol.%. 2. The method according to claim 1, characterized in that after sulfitation, the grape juice is clarified.