RU2365620C1 - Method of honey wine production - Google Patents

Abstract

FIELD: chemistry.

SUBSTANCE: natural honey is dissolved in water, must is acidified with redcurrant juice in quantity 10-15% of honey water solution volume, which ensures pH 3.2-3.4. Must is filtered through sterilizing filter with pore size 0.45-0.65 mcm and together with yeasts is passed for partial fermentation, which is realised in flow. When 10.0-11.0% vol. alcohol and 50-60 g/dm³ of sugar are reached, partially fermented must is filtered and pasteurised, separated it into two parts. Smaller part 25-35% is subjected to second stage of fermentation in apparatus with nozzle in contacting with immobilised yeasts, quantity of which in zone of filler consists 150-250 mln. cells/cm³ until content of sugar in medium is not more than 10 g/dm³. Fermented in apparatus must is combined with larger part of flow, blending is processed by known method, is filtered and pasteurised.

EFFECT: obtaining of possibility to intensify fermentation process and improve wine quality, to obtain honey wine of stably high quality - taster mark 8,8.

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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 for the production of honey alcoholic beverage. Honey is diluted with water, flavoring agents are introduced in the form of an aqueous extract of bee fodder pepper honeycombs or a mixture of bee honeycombs and pollen pollen, acidify the solution with citric acid and ferment in the presence of yeast for 20-30 days. (Copyright certificate No. 582280, publ. 30.11.77, bull. No. 44.)

The disadvantage of this method is the use of expensive raw materials, the complexity of preparing extracts, the duration of the fermentation process.

The closest technical solution to the present invention is a method for producing a drink from honey, which involves dissolving natural honey in water, acidifying an aqueous solution of honey (wort), introducing yeast into it, fermenting honey wort and blending. (Patent No. 2037303, publ. 19.06.95, bull. No. 17). The disadvantage of this method is the length of the technological cycle, the use of expensive extracts of honey plants (in the second embodiment). Long pasteurization of fermented wort at a high temperature is unfavorable for the quality of wine - it helps to reduce the content of volatile components accumulated during fermentation and does not guarantee the microbiological stability of wine in subsequent operations.

The technical result of the invention is the intensification of the fermentation process and the improvement of the quality of honey wine.

This result is achieved in that a method for producing honey wine, which involves dissolving natural honey in water, acidifying an aqueous solution of honey (wort), introducing yeast into it, fermenting honey wort and blending, provides for the acidification of honey wort with red currant juice in an amount of 10-15% of volume of an aqueous solution of honey, filtering through a supply filter with a pore size of 0.45-0.65 microns, fermentation in a stream up to 10.0-11.0% vol. alcohol and 50-60 g / dm ³ sugar, partially fermented wort is filtered, pasteurized and divided into two parts, the smaller of which 25-35% is subjected to the second stage of fermentation in the presence of immobilized yeast in an amount of 150-250 million cells / cm ³ to sugar content of not more than 10 g / dm ³ , after which it is combined with most of the stream.

The method is as follows. Prepare honey wort by dissolving natural honey in water. The wort is acidified with redcurrant juice, the amount of which should be 10-15% of the volume of the aqueous solution of honey, which provides an optimum pH value of 3.2-3.4 for fermentation, the wort prepared for fermentation is filtered through a filter with a pore size of 0.45-0 , 65 microns and together with the yeast is transmitted to incomplete fermentation carried out in the stream. Upon reaching 10.0-11.0% vol. alcohol and 50-60 g / dm ³ sugar, the partially fermented wort is filtered and pasteurized, divided into two parts, the lesser of which 25-35% is subjected to the second stage of fermentation in an apparatus with a nozzle. Fermentation is carried out by contact with immobilized yeast, the amount of which in the filler zone is 150-250 million cells / cm ³ . Fermentation is completed when the sugar content in the medium is not more than 10 g / dm ³ . Fermented wort in the apparatus is combined with most of the flow. The combined blend is processed in a known manner according to current technological instructions, filtered and poured.

The proposed method differs from the known one in that it eliminates the need for fractional introduction of honey during fermentation. This, along with enabling filtration, ensures the purity of fermentation, and the second stage fermentation with the participation of yeast immobilized on the nozzle makes it possible to intensify the process of fermentation, including by improving the contact of the wort with a large number of yeast cells, and provides enrichment of the wort in the process of fermentation with biologically active substances, which helps to increase the vital activity of yeast. The organoleptic of wine retains honey aroma and taste. The use of redcurrant juice instead of citric acid not only provides the optimum pH value of the wort before fermentation, but also improves the organoleptic properties of honey wine along with the use of fermented wort enriched with biologically active substances in the blend.

Example 1

Natural honey is dissolved in water. The wort is acidified with redcurrant juice in an amount of 10% of the volume of an aqueous solution of honey, providing a pH of 3.4, filtered through a supply filter with a pore size of 0.45 μm and, together with dry Saccharomyces cerevisiae wine yeast, is transferred to incomplete fermentation. Upon reaching the alcohol 11.0% vol. and 50 g / dm ³ sugar, the partially fermented honey wort is filtered and pasteurized, divided into two parts, the lesser of which 25% is transferred for fermentation to a machine with a nozzle, which is previously applied with Saccharomyces cerevisiae yeast in the amount of 150 million cells / cm ³ . At the end of fermentation with a residual sugar content of 5 g / dm ^3, fermented honey wort is combined with most of the stream. The combined blend, if necessary, is processed according to current technological instructions, filtered and poured.

Example 2

Natural honey is dissolved in water. The wort is acidified with redcurrant juice in an amount of 15% of the volume of an aqueous solution of honey, providing a pH of 3.2, filtered through a filter with a pore size of 0.65 μm and, together with dry Saccharomyces cerevisiae wine yeast, is transferred to incomplete fermentation. Upon reaching the alcohol 10.0% vol. and 60 g / dm ³ sugar, the partially fermented honey wort is filtered and pasteurized, divided into two parts, the lesser of which 35% is transferred for fermentation to a machine with a nozzle, which is previously applied with Saccharomyces cerevisiae yeast in the amount of 250 million cells / cm ³ . At the end of fermentation with a residual sugar content of 10 g / dm ^3, fermented honey wort is combined with most of the stream. The combined blend, if necessary, is processed according to current technological instructions, filtered and poured.

Example 3

The method is carried out analogously to example 1, only red currant juice in an amount of 13% is introduced into the honey must, providing a pH of 3.3, filtered through a supply filter with a pore size of 0.50 μm and partially fermented until alcohol reaches 10.5% vol. and 55 g / dm ³ sugar. After separation of the partially fermented wort into two parts, the smaller of them is 30% finalized in the apparatus with a nozzle coated with yeast in the amount of 200 million cells / cm ³ .

The proposed method allows to intensify the fermentation process and improve the quality of honey wine due to the contact of the wort with a large amount of yeast immobilized on the nozzle.

Claims (1)

A method for producing honey wine, which involves dissolving natural honey in water, acidifying an aqueous solution of honey (wort), introducing yeast into it, fermenting honey wort and blending, characterized in that the honey must is acidified with red currant juice in an amount of 10-15% of the volume of aqueous solution honey, filtered through a supply filter with a pore size of 0.45-0.65 microns, fermented in a stream of up to 10.0-11.0 vol.% alcohol and 50-60
g / dm ³ sugar, partially fermented wort is filtered, pasteurized and divided into two parts, the lesser of which 25-35% is subjected to the second stage of fermentation in the presence of immobilized yeast in an amount of 150-250 million cells / cm ³ until sugar content is not more than 10 g / dm ³ , after which it is combined with most of the flow.