RU2370524C1 - Method of manufacturing semisweet fruit wine with fruits - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: fresh fruits are sorted with the removal of foreign bodies, immature and damaged fruits, and washed. Afterwards three-step sterilisation follows: the first step involves sterilisation under the temperature of 40-50°C for 5-6 minutes, the second - under the temperature of 60-70°C for 2 minutes, the third - under the temperature of 80-100°C for 1 minute, then the fruits are blown with the air 80-85°C hot for 3 minutes. Afterwards the fruits in the amount of not more than 25 g/dm³ are put into the container where the wine material is poured into. The wine material is produced from the juice of the fruits of the same kind by introducing nitrogen feed and pure yeast starters to the juice, fermenting up to the residual content of 40-50 g/dm³, settling, racking, filtration under the temperature of 1-3°C and aging.

EFFECT: preserving useful properties of the fruits after treatment, production of natural fruit wine with fruits, increasing microbiological stability of wine while storing, no sediment, increasing the stability, organoleptic characteristics and tasting score of the wine.

Description

The invention relates to the wine industry, and in particular to methods for producing fruit wines with aromatic and flavoring ingredients.

A known method of producing fruit wine (RF patent for the invention No. 2156794, class C12G 1/00, publ. 2000.09.27), which provides for the recovery of apple juice from concentrated, fermentation of reconstituted juice, alcoholization of fermented juice, blending of the obtained fermented-alcoholic wine materials with sugar, flavoring additive "Vermouth" and ethyl alcohol. Up to 30-40% of wine materials obtained by pouring water of a mixture of dried fruits and fruits, sugar, wiring a pure yeast culture and fermentation are additionally added to the blend.

The disadvantage of the described method is that the implementation of this method requires a strictly defined list of ingredients, which limits the range of wines produced in accordance with this method. Fruit wine produced in this way has low organoleptic characteristics and nutritional value due to the presence of artificial additives. The blending of wine materials with ethyl alcohol to ensure microbiological stability of the resulting wine increases production costs.

There is also a method for the production of alcoholic beverages with fruits and / or their particles (Ukrainian patent for invention No. 68109A, class C12G 3/06, publ. July 15, 2004), according to which preliminary preparation of prescription components is carried out, including fruit cleaning and / or their particles, and subsequent treatment with an aqueous-alcoholic liquid, an aqueous-alcoholic liquid is prepared, combined or blended with prescription components, the resulting mixture or blend is filtered, the resulting beverage is bottled and prepared fruits and / or particles treated by infusion in an aqueous-alcoholic liquid with a strength of 60-90 vol.%, followed by washing with an aqueous-alcoholic liquid with a strength of 30-45 vol.%. The result is a drink with a strength of 30-45 vol.%.

The disadvantage of this method is the high alcohol content in the drink, which reduces its healthy properties and narrows the range of consumers.

There is also a method for the production of dessert liquors with fruits (Ukrainian patent for invention No. 42266 A, class C12G 3/06, publ. 10/15/2001), taken as a prototype, which provides for the preparation of the composition, blending and heating of the blend, which contains citric acid, sugar, rectified alcohol and water, as well as an additional cycle for the preparation of selected components and the further pouring of glass containers in which the selected components are placed, filtered and adjusted blend. The method consists in the fact that the additional cycle of preparation of the selected components consists in their infusion, which is carried out by introducing into the container the prepared selected fresh fruits and pouring them into the prepared blend, heated to a temperature of 60 ° C. Infusion of fresh fruits is carried out for 3-4 hours at a temperature of 45-60 ° C, then the enriched blend is poured and packaging of fresh fruits is carried out in a glass container, into which the blend is then poured.

The disadvantage of this method is that with prolonged heating, the fruits lose the bulk of their beneficial properties. Prolonged heating of the blend requires a significant increase in the energy intensity of production, and intensive evaporation leads to additional regulation of the strength and requires additional costs of alcohol.

The objective of the proposed method is to improve the processing of fruits introduced into the wine and to create a natural microbiologically stable wine with fruits without using ethyl alcohol in the production, to increase the nutritional value of the produced wine with fruits and to improve its organoleptic characteristics, to reduce sediment during long-term storage of wine with fruits.

The technical result of the proposed method is to accelerate the processing of fruits introduced into bottles, to improve the technology of their processing while preserving their beneficial properties and substances in fruits, and to obtain natural fruit wine with fruits, which has microbiological stability during storage and the absence of sediment rich in biologically active components, and with a natural taste and aroma of the fruit from which wine is made.

The technical result of the invention is achieved by the fact that in the method of producing fruit wine with fruits, including the use of wine materials, adding sugar and introducing prepared fresh fruits into a container, fermented wine materials obtained from fruit juice are used by introducing nitrogenous juice into the juice and distributing pure yeast, followed by filtration at a temperature of 1-3 ° C, and in the process of preparing fresh fruits after sorting and washing, they are sterilized in several stages with a gradual increase and temperature and reducing sterilization time: 40-50 ° C for 5-6 minutes, 60-70 ° C for 2 minutes, 80-100 ° C for 1 minute, and upon sterilization, the fruit is blown with air at a temperature of 80-85 ° C for 3 minutes.

The salient features of the proposed method is the following set of actions:

- the use of fermented wine materials obtained from fruit juice;

- filtration at a temperature of 1-3 ° C;

- sterilization of fresh fruits in several stages with a gradual increase in temperature and a reduction in sterilization time, followed by air blowing at a temperature of 80-85 ° C for 3 minutes.

The tables show the physico-chemical parameters of fruit wine with fruits made by the proposed method:

- table 1: Physico-chemical parameters of fruit wine with semi-sweet fruits;

- table 2: Physico-chemical characteristics of barberry natural pink semi-sweet wine;

- table 3: Physico-chemical characteristics of cornel natural red semisweet wine.

The proposed method is as follows.

Direct raw or reconstituted juices are used as raw materials for the production of fruit wine with fruits. To obtain semi-sweet fruit wine, inverse sugar syrup is added to the juice to bring the necessary sugar standards (40-50 g / dm ³ ). After blending with sugar, the juices are naturally fermented to the necessary conditions by introducing nitrogenous nutrition and wiring a pure yeast culture without adding ethanol to the blend. At the end of fermentation, fruit wine materials are removed from the yeast, filtered at a temperature of 1-3 ° C and kept for 3-4 days.

For making in containers, for example in bottles, the following fresh fruits and berries are used: apricot, quince, barberry, lingonberry, cherry, pear, pomegranate, cornel, sea buckthorn, cranberries, currants, prunes. For the manufacture of fruit wine with fruits, juice and fruits of the corresponding name are used. Fruits introduced into the bottles are sorted, during which extraneous impurities, unripe and damaged fruits are removed, and washed. Then the fruits introduced into the bottles are sterilized in three stages: 40-50 ° C for 5-6 minutes, 60-70 ° C for 2 minutes, 80-100 ° C for 1 minute. Processing of fruits is completed by blowing them with air at a temperature of 80-85 ° C for 3 minutes.

Wine is poured into glass bottles. The mass of processed fruits placed in bottles depends on their name and variety and should not exceed 25 g / dm ³ .

Physico-chemical characteristics of fruit wine with semi-sweet fruit produced by the proposed method are shown in Table 1.

Organoleptic characteristics of fruit wine with semi-sweet fruit made by the proposed method:

1. Transparent without impurities.

2. The color corresponds to the color used for the preparation of juices and fruits.

3. The aroma is clean with pronounced tones used for the preparation of fruits.

4. The taste is harmonious, harmonious, with shades of fruit used for cooking, without extraneous tones.

The process of sterilizing and blowing fruit into bottles makes it possible to act on fruits for a relatively short time. Such an effect preserves in fruits the majority of beneficial properties and substances that increase the nutritional value and organoleptic properties of fruit wine made with this method with fruits. After processing by the proposed method, the fruits introduced into the bottles retain their integrity, which improves the appearance of the wine bottled, and also ensures the absence of sediment in the wine during long-term storage. At the same time, sterilization of fruits introduced into bottles in several stages with a gradual increase in temperature and a reduction in sterilization time is an antimicrobial treatment of fruits and provides microbiological stability of fruit wine with fruits during storage without using ethyl alcohol in the production. The choice of time and temperature for sterilization and air blowing depends on the degree of maturity of the fruits introduced into the bottles and their organoleptic properties. With an increase in fruit processing temperature, processing time should be reduced.

The implementation of the method is illustrated by the following examples.

Example No. 1

The method of preparation of barberry natural pink semi-sweet wine

For the preparation of wine materials, barberry juice is used, 3% of the wiring of a pure yeast culture is added and fermented to a residual sugar content of 40-50 g / dm ³ at a temperature of 24-26 ° C. At the end of the fermentation, the wine materials are left to stand for 3-7 days, removed from the precipitate, filtered at a temperature of 1-3 ° C, aged for 3-4 days.

Fresh barberry fruits, introduced into the bottles, are sorted, during which extraneous impurities, unripe and damaged fruits are removed, and washed. Then the fruits are sterilized in three stages: 50 ° C for 5 minutes, 70 ° C for 2 minutes, 90 ° C for 1 minute. The processing of barberry fruits is completed by blowing them with air at 85 ° C for 3 minutes.

Immediately after processing, the fruits of barberry are laid in glass bottles, into which wine is then poured. The fruit mass is 20 g / dm ³ .

Physico-chemical characteristics of barberry natural pink semi-sweet wine are shown in table 2.

Organoleptic characteristics of barberry natural pink semisweet wine: the aroma is harmonious with the aroma of the fruits of barberry, the taste is harmonious with a pronounced shade of the taste of the fruits of barberry.

Example No. 2

The method of preparation of cornel natural red semisweet wine.

For the preparation of wine materials, use cornel juice, add 3% of the wiring of a pure yeast culture and ferment to a residual sugar content of 40-50 g / dm ³ at a temperature of 24-26 ° C. At the end of the fermentation, the wine materials are left to stand for 3-7 days, removed from the precipitate, filtered at a temperature of 1-3 ° C, aged for 3-4 days.

Fresh fruits of dogwood, introduced into the bottles, are sorted, during which extraneous impurities, unripe and damaged fruits are removed, and washed. Then the fruits are sterilized in three stages: 40 ° C for 6 minutes, 70 ° C for 2 minutes, 100 ° C for 1 minute. The processing of the fruits is completed by blowing them with air at 85 ° C for 3 minutes.

Immediately after processing, the fruits of dogwood are laid in glass bottles, into which wine is poured. The fruit mass is 20 g / dm ³ .

Physico-chemical indicators of cornel natural red semisweet wine are shown in table 3.

Organoleptic characteristics of cornel natural red semisweet wine: aroma harmonious with the aroma of cornel fruit, the taste is harmonious with a pronounced hue of cornel fruit.

Claims (1)

A method for the production of fruit wine with semi-sweet fruit, characterized in that fresh fruits are sorted by removing impurities, unripe and damaged fruits, washed, sterilized in three stages, in the first stage, sterilization is carried out at a temperature of 40-50 ° C for 5-6 minutes on the second - at a temperature of 60-70 ° C for 2 min, on the third - at a temperature of 80-100 ° C for 1 min, blow fruit with air at a temperature of 80-85 ° C for 3 min, immediately after which they are introduced into the vessel in an amount not more than 25 g / dm ^3, in which the wine is bottled material derived from fruit juice of the same name by introducing nitrogen into the juice supply and the wiring net yeast fermentation to a residual content of 40-50 g / ^dm3, settling, removing a precipitate, filtration at a temperature of 1-3 ° C, and aging.