RU2343189C1 - Method of honey wine production - Google Patents

Abstract

FIELD: chemistry; food products.

SUBSTANCE: water solution is prepared from honey with saccharinity 25-27%, citric acid is introduced into solution in amount that ensures pH 3.2-3.4. 10-15% of highly acidic reduced fruit juice are introduced into it. Solution is passed through biological filter with pore size 0.45-0.65 mcm and fermented at temperature 20-22°C. Before fermenting pure culture of wine yeasts in combination with nutrient complex is introduced into must. Fermented must is removed from sediment, brought to mark, processed by known method and bottled.

EFFECT: stably high quality, extension of assortment and increasing production profitability due to rhythmic enterprise operation.

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Description

The invention relates to the wine industry, and in particular to methods for the production of honey wines.

A known method of preparing fruit and honey wine. After cooking, honey is diluted with water, unfermented fruit juice is poured into the solution, spices, acidified with tartaric acid and fermented with subsequent processing (Home winemaking. Smolensk, 1955, p. 545-550).

The disadvantages of this method are the duration and complexity of the process. During cooking, the volatile organic compounds responsible for the aroma of honey wines are lost, enzymes and vitamins are destroyed.

A known method for the production of an alcoholic honey drink, comprising preparing an aqueous solution of honey with a sugar content of 18-20%, introducing a solution of pollen of 2-5 g / l into it to adjust the pH of the solution, fermenting the solution at a temperature of 23-25 ° C for 10-15 days to a residual sugar content of 0.1-0.3%, followed by distillation. The strength of the drink is 35-40% vol. (Patent No. 2022005, publ. 30.10.94, Bull. No. 20).

The known method does not allow to predict the quality of the fermented product, since the optimum pH values are not indicated. The method is aimed at the production of strong drinks, which limits the range of consumers.

The closest technical solution to the present invention is a method for the production of a honey-foamy drink, which involves dissolving natural honey in water, introducing yeast into a solution, fermenting it, processing and bottling (Patent No. 2156284, publ. 09/20/2000, Bull. No. 26).

The disadvantage of this method is that the fermentation conditions are limited only by temperature, which is not enough to obtain a stable product quality. The method does not ensure the purity of fermentation, the range of wines of this method is limited.

The objective of the invention is the regulation of the fermentation process, the partial replacement of honey with available raw materials, ensuring the rhythmic work of production.

The technical result of the invention is to obtain honey wines of consistently high quality, expanding the range through the use of restored fruit juices, increasing the profitability of production.

To solve this problem and technical result, a method for producing honey wine, which involves dissolving natural honey in water, introducing yeast into a solution, fermenting it, processing and bottling, provides for the acidification of the honey solution with citric acid to pH 3.2-3.4, mixing with reconstituted fruit juice in an amount of 10-15% of the volume of the blend and filtering the honey solution before fermentation through a supply filter with a pore size of 0.45-0.65 microns.

The method is as follows. An aqueous honey solution is prepared with a sugar content of 25-27%, citric acid is introduced into the solution in an amount providing a pH of 3.2-3.4. A moderate limitation of the fermentation rate is favorable for the quality of the wine. Into the acidified solution, 10-15% of highly acid reduced fruit juice is introduced. Recovered juice, as an additional nutrition for yeast, along with citric acid helps to harmonize honey wine to taste (in the ratio of acid-sugar). The solution is passed through a supply filter with a pore size of 0.45-0.65 μm and fermented at a temperature of 20-22 ° C for 20-22 days. Then carry out processing by known methods to impart stability to the wine and poured.

Partial replacement of honey with restored fruit juice, widely used in winemaking, in limited quantities, without obscuring the honey tones, introduces its nuances in the organoleptic of wine and allows you to diversify the range of honey wines. The prepared honey solution is filtered immediately before fermentation through a supply filter with a pore size of 0.45-0.65 microns, ensuring the purity of the fermentation and the stability of the wine due to the delay in the protein filter. In a honey solution before fermentation, a pure culture of wine yeast is set together with a complex of nutrients. The fermented wort is removed from the precipitate, treated by known methods, filtered and poured.

Example 1

Natural honey is weighed based on the production of honey must with a sugar content of 25% and alcohol stock 12% vol. Honey is dissolved in water in a tank equipped with a stirrer when heated to 35 ° C. The honey solution is mixed with reconstituted clarified apple juice with a sugar content of 25% and an acidity of 0.5 g / 100 ml at the rate of 15%.

The honey solution was acidified with citric acid to a pH of 3.4, then filtered through a supply filter with a pore size of 0.45 μm. Fermentation is carried out at 20 ° C for 20 days on dry Saccharomyces cerevisiae wine yeast, given at a rate of 6 g / dal. Together with yeast, a complex of nutrients for yeast is introduced, including ammonium phosphate with the addition of a vitamin B ₁ salt (thiamine). Upon reaching the desired spirituality and sugar content, the fermented honey wort is removed from the yeast, treated with bentonite at a dose of 15 g / dal, filtered and poured.

Example 2

Natural honey is weighed based on the production of honey must with a sugar content of 27% and an alcohol stock of 14% vol. Honey is dissolved in water in a tank equipped with a stirrer when heated to 40 ° C. The honey solution is mixed with reduced clarified gooseberry juice with a sugar content of 27% and an acidity of 1.2 g / 100 ml per 10%.

The honey solution was acidified with citric acid, adjusted to pH 3.2, then filtered through a supply filter with a pore size of 0.65 μm. Fermentation is carried out at 22 ° C for 22 days on dry wine yeast in pure cultures of Saccharomyces cerevisiae, given at the rate of 4 g / dal. Together with yeast, a complex of nutrients for yeast is introduced, including ammonium phosphate with the addition of a vitamin B ₁ salt (thiamine). Upon reaching the desired spirituality and sugar content, the fermented honey wort is removed from the yeast, treated with bentonite at a dose of 20 g / dal, removed from the precipitate with filtration and bottled.

Example 3

The method is carried out analogously to example 2, only for cooking use restored raspberry juice in an amount of 11%.

Example 4

The method is carried out analogously to example 1, only for cooking use restored redcurrant juice in an amount of 13%.

The proposed method provides the production of honey wine of consistently high quality, expanding the range, increasing the profitability of production.

Claims (1)

A method for the production of honey wine, which involves dissolving natural honey in water, introducing yeast into a solution, fermenting it, processing and bottling, characterized in that the honey solution is acidified with citric acid to a pH of 3.2-3.4, mixed with restored fruit juice in an amount 10-15% of the blend volume; before fermentation, the honey solution is passed through a supply filter with a pore size of 0.45-0.65 microns.