RU2285036C2 - Method for producing red wine from dried grape - Google Patents

Abstract

FIELD: wine-making industry.

SUBSTANCE: dried grape of red strains is classified by the grade rating index and moisture of the parent raw and treated by ultraviolet rays with wavelength 2-4 x 10^-7 m followed by milling grape and its treatment by live steam at temperature 105-110°C for 1-3 min. Then pulp is purified and passed through weak magnetic field with power value 0.5 E and poured with water in the amount 50-100% of pulp volume and must is infused with pulp for two steps. Firstly, must is poured with water with temperature 30-35°C and kept for three days, then temperature is decreased to 18-22°C and infused for 4-6 days. Then must is fermented and wine material is infused for 3-5 days and berry extract (bilberry or rowan melanocarpous, or currant, or cranberry, or cowberry, or raspberry or strawberry) is added in the amount 0.5-1 kg per 10 l and filtered, cleared and wine is bottled and kept for 8-10 months at constant temperature. Proposed method allows enhancing curative properties, to produce high quality wines for all year showing various taste, aroma perfume and to improve the region raw using producing wine. Prepared wine shows crystal clearness, pure favorable aroma and harmonic taste corresponding to type of red wines.

EFFECT: improved producing method, valuable properties of wine.

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Description

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

Closest to the claimed is the "Method of processing dried grapes" according to the patent of the Russian Federation No. 2125591, class. With 12 G 1/02, published in 1999, which provides for the grinding of grapes, pouring water, fermentation, separating the wort from the pulp and distilling the wort to produce alcohol, and grinding the dried grapes is carried out before filling it with water at a temperature of 90-95 ° C in a ratio of 1: 2-3, after which the wort is insisted on pulp for 8-12 hours, the liquid phase is decanted, fermented, removed from the precipitate, alcoholized to the condition of the finished product, aged for 1 month, clarified and filtered to obtain wine material , after decanting The pulp is alcoholized to a strength of 20-25 vol.%, it is held for 5-8 days and pressed to produce wort, which is alcoholized to the condition of the finished product and mixed with the obtained wine material before aging, and the solid phase, the latter is diluted with water and subjected fermentation, followed by separation of the wort from the pulp and distillation to obtain alcohol, and the solid phase is diluted with water in a ratio of 1: 2-3, and the fermentation of the liquid phase leads to a residual sugar content of 7-18%.

The disadvantage of this method is the incomplete extraction of tanning dyes and other useful substances from raw materials, as well as the complexity of the process.

The invention solves the problem of creating a method that allows to obtain red wines of elite varieties with improved taste and color.

The technical result when using the invention is to obtain red wine with improved organoleptic and other indicators.

The specified technical result is achieved by the fact that in the method of producing red wine from dried grapes, red grape varieties are used as raw material, which are classified by grade and moisture before grinding, treated with ultraviolet rays with a wavelength of 2-4 × 10 ^-7 m, and after grinding treated with hot steam at a temperature of 105-110 ° C for 1-3 minutes, and the water is filled in a ratio of 50-100% of the volume of pulp, which is pre-cleaned and passed through a weak magnetic field with a capacity of 0.5 Oe, and we taivanne of wort on the pulp is carried out in two stages, on the first of which the wort is poured with water at a temperature of 30-35 ° C and insisted at this temperature for 3 days, and in the second stage the temperature is reduced to 18-22 ° C and insisted for 4 -6 days, fermented, defended wine material for 3-5 days, clarifying by filtration, and after bottling, kept for 8-15 months at a constant temperature, and as a berry extract use an extract of blueberries, or aronia, or currants, or cranberries, or lingonberries, or raspberries, or strawberries in an amount of 0.5-1 kg per 10 liters.

The proposed method for producing red wine from dried grapes is as follows.

Dried red grapes are classified according to the grade and moisture content of the initial raw materials and treated for 5-10 minutes with ultraviolet rays with a wavelength of 2-4 × 10 ^-7 m, then the grapes are crushed and processed with hot steam at a temperature of 105-110 ° C for 1 -3 minutes. Next, the pulp is cleaned and passed through a weak magnetic field with a power of 0.5 Oe for 2-5 minutes and poured with water in a ratio of 50-100% of the volume of the pulp, and the wort is infused on the pulp in two stages, first the wort is filled with water with a temperature of 30 -35 ° C and stand for three days, then lower the temperature to 18-22 ° C and insist for 4-6 days. After this, wine material is fermented and insisted for 3-5 days, berry extract (blueberries or aronia, or currants, or cranberries, or lingonberries, or raspberries, or strawberries) is added in an amount of 0.5-1 kg per 10 liters, filtered, performing clarification, bottled and kept for 8-15 months at a constant temperature.

Example 1

The method is carried out similarly as described above, introducing berry extract of blueberries.

Example 2. The same, only enter berry extract of chokeberry.

Example 3. The same, introducing berry currant extract.

Example 4. The same, supplemented with cranberry extract.

Example 5. The same, only use berry extract of lingonberry.

Example 6. The same, only apply raspberry extract.

Example 7. The same, introducing the berry extract of strawberries.

The technical result of the proposed method is as follows.

1. Additives of berry extracts enhance the healing properties of red wines.

2. According to the proposed technology, it is possible to produce high-quality wine throughout the year.

3. Using extracts of berries, you can diversify the taste, bouquet and aroma of the resulting wine and make more rational use of the region’s raw materials.

4. The wine obtained by this method is crystal clear, has a clean, pleasant aroma, a harmonious taste corresponding to the type of red wines.

Claims (2)

1. A method of producing red wine from dried grapes, which includes crushing the raw material, pouring it with water, infusing the wort on the pulp, fermenting, settling wine material and clarifying it by filtration, followed by bottling, characterized in that the raw materials are previously classified according to grade and moisture, before crushing, Exposure to ultraviolet rays with a wavelength of 4.2 × 10 ^-7 m after grinding, steaming the raw material is treated at a temperature of 105-110 ° C for 1-3 min, gulf water carried in an amount of 50-100% by Ob the pulp, which is preliminarily cleaned and passed through a magnetic field with a power of 0.5 Oe, the infusion of the wort on the pulp is carried out in two stages, in the first of which the wort is filled with water at a temperature of 30-35 ° C and kept at this temperature for 3 days, and in the second stage they lower the temperature to 18-22 ° C and stand for 4-6 days, and the wine material is left to stand for 3-5 days, after which berry extract is added to it, and after filling it is kept for 8-15 months at a constant temperature. 2. The method according to claim 1, characterized in that as a berry extract use an extract of blueberries, or aronia, or currants, or cranberries, or lingonberries, or raspberries, or strawberries in an amount of 0.5-1 kg per 10 liters.