RU2380403C1 - Method of preparation of cork stopper for closing and storing of wine - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention can be used for preparation of different cork stoppers made by using glue substances and intended for long-term storage of wine. Method involves treatment of the cork stopper before closing with microwave radiation (SHF) with radiation power of 300-450 W for 3-8 minutes. Humidity of the treated stopper is 3-10%.

EFFECT: invention eliminates formation and transition of trichloroanisole into wine in the course of storing, inactivates bacteria present both on the surface and inside the cork stopper, enhances adhesive properties of glue substances improving strength and elasticity of the cork and reduces dust formation.

2 cl, 2 tbl, 4 ex

Description

The invention relates to the wine industry and can be used to prepare various types of cork corks made using adhesive substances and intended for long-term storage of wine.

Today, many Russian producers of wine products have access to cheap cork, which is of low quality, so its use is permissible only for capping medium-quality wines that do not require long-term storage, i.e. no more than 3 months.

Currently, there is a sharp increase in rejects of wine products, the reason for which is a violation of the organoleptic characteristics and presentation of the wine, manifested in a change in its transparency, the formation of foreign matter, biological clouding and an unpleasant earthy or moldy taste, referred to by experts as a cork tone.

A negative effect on the organoleptic characteristics and presentation of a wine is caused by the ingress of cork dust or adhesives, microorganisms and trichloroanisole (TCA) into the wine from the surface of the cork, which is the direct cause of the appearance of cork tones or cork cork tones in wine. The chemical compound trichloranisole (1,3,5- or 2,4,6-trichloroanisole), which belongs to the class of alcohols, quickly turns into wine (within about 6-8 days), which makes the product unsuitable for consumption, for this reason its formation in cork has not yet been studied.

The production technology for all types of cork plugs of low quality involves the use of various adhesive substances, which are used as food glue, resins, latex, etc. In the manufacture of cork by the method of clogging, adhesives are used, for example, to improve mechanical (pore insulation, reduce dust separation) and corking properties, in the manufacture of agglomerated ones - for bonding granules, for prefabricated or combined ones - for bonding individual components. All these corks have one and the same drawback - during storage, a certain amount of adhesive substances, microorganisms, as well as TSA go into wine, which, of course, does not allow them to be used for long-term storage of wine.

To improve the quality indicators of cork caps, there are a number of ways to prepare them for corking and storing wine.

There is, for example, a method for preparing a cork stopper, which involves waxing in a slowly rotating horizontal cylinder half-filled with corks and pieces of paraffin [Ribero-Gayon J., Peyno E., Ribero-Gayon P., Ciudro P. Theory and practice of winemaking. T.4. Wines production methods. Transformations in wines. / Transl. From the French. under the editorship of G.G. Valuyko. - M .: Food industry. - 1980. - 480 S.]. The falling and friction of pieces of paraffin leads to the formation of a uniform film on all sides of the cork. Depending on the duration of rotation and hardness of paraffin, a more or less significant film is formed on the corks, which, inter alia, prevents the ingress of cortical dust into wine and, in part, microorganisms and adhesive. However, quite often during bottle capping (during cork compression, its volume decreases by almost 40%), paraffin particles from its surface and adhesive substances separate and enter the wine, which leads to a violation of the organoleptic characteristics and presentation of the product during storage. In addition, wine, being an excellent extractant, during long-term storage, flushes particles of paraffin from the cork surface in contact with it, which leads to the same result.

Also known is one of the traditionally used methods of preparing a cork stopper aimed at inactivating microorganisms by treating it with chlorine or hydrogen peroxide or saturated steam [www.labelworld.ru, www.vinodel.ru]. These methods do not exclude dust formation and do not remove trichloranisole from the cork.

Closest to the technical nature of the claimed is a method of preparing a cork plug using physical exposure to ultrasound on a plug immersed in a container of water [Genot Geordes. Patent No. 9401695; Declared 15.2.94; Publ. 18.8.95]. Using this method allows you to effectively remove cortical dust from the surface of the cork.

The disadvantage of this method is that under the action of ultrasound, microorganisms on the surface and especially inside the cork retain their vital activity and can cause microbiological turbidity of the wine. In addition, the use of the method does not prevent the subsequent transition from cork to wine trichloroanisole and the formation of cork tone. The disadvantage is the fact that the use of ultrasound leads to partial destruction of granules, for example, agglomerated and clogged cork plugs, which intensifies the processes of transition of microorganisms, adhesives and trichloroanisole (TCA) into wine. The problem solved by the inventor is aimed at improving the quality of wines during storage, primarily to prevent the formation of cork tone. As a result, it was found that after radiation treatment of microwave batches of plugs containing TCA, its quantity sharply decreased or was completely absent. All types of traffic jams were analyzed.

The technical result to which the claimed invention is directed is to exclude the formation and transition of trichloroanisole into wine during storage, inactivation of bacterial cells (microorganisms) located both on the surface and inside the cork stopper, in increasing the bonding ability of adhesive substances that improve strength and cork elasticity, as well as in reducing dust formation.

The technical result is achieved by processing the cork stopper before capping with ultra-high frequency (microwave) radiation with a radiation power of 300-450 W for 3-8 minutes, while the humidity of the processed tube is 3-10%.

Currently, there are enough methods aimed at inactivating microorganisms and preventing the formation of cortical dust. As for methods that are designed to prevent the formation or removal of trichloroanisole contained in the cork plug or wine, their selection is quite limited. It is known that the trichloroanisole present in wine, which gives it a specific and very unpleasant aromatic and taste shade, attributed by specialists to wine defects, cannot be eliminated. Such wine can be used in the only way - to send it to vinegar production, having subjected it to heat treatment.

Requirements for the type and quality of cork plugs are set out in GOST 5541-2002 “Cork closures. General technical conditions ”, which regulates the types, forms and qualitative characteristics of corks: dust mass - not more than 0.003 g per cork, the total number of mesophilic aerobic bacteria and molds and yeasts that can develop in an alcoholic environment (concentration of microorganisms), - not more than 4 CFU per tube, tensile strength - at least 6 dN / cm ² .

At the Institute’s production base, experiments were conducted to improve the quality of corks intended for capping wines for long-term storage. As basic indicators used the qualitative characteristics of various types of untreated cork, in the amount of 100 pcs. Comparative data are shown in tables 1 and 2.

Example 1. A cork prefabricated cork with a moisture content of 3% is placed in a chamber and treated with microwave radiation in the mode: power 300 W, exposure time 8 minutes.

Example 2. Cortical clogged plug with a moisture content of 10% is placed in a chamber and treated with microwave radiation in the mode: power 450 W, exposure time 3 minutes.

Example 3. Cork agglomerated cork with a moisture content of 8% is placed in the chamber and treated with microwave radiation in the mode: power 350 W, exposure time 5 minutes.

Example 4. Cork natural cork with a moisture content of 5% is placed in a chamber and treated with microwave radiation in the mode: power 400 W, exposure time 4 minutes.

Example 5. Performed by the prototype method. The cortical, plugged cork placed in a container of water was sonicated.

The results obtained, shown in table 1, indicate that only compliance with the processing conditions specified in the claims determines the achievement of the desired result: the destruction of microflora, dust removal when reaching the tensile strength corresponding to the requirements of GOST 5541-2002. An increase in the power or duration of treatment with microwave radiation leads to the destruction of the cork, lower tensile strength and the appearance of dust. In addition, with destruction on the surface of the cork, microflora begins to develop, as evidenced by an increase in its quantity.

In white wine, comparative studies of the formation of TSA in wines stored for a different period of time were carried out, while cork plugs unprocessed and prepared according to the prototype and the claimed method were used for capping. Assessment of the quality of wine corked with various corks during storage was carried out according to the concentration of TSA and the tasting characteristic (D, point) of wine (Table 2).

Table 1 - Change in physico-chemical parameters. Example No. Dust mass, g per 1 cork The concentration of microorganisms in the flush, CFU / 1 tube Tensile Strength, dN / cm ² Kolmatirovanny cork Raw 0.0034 96 7.5 Prototype 0.0033 80 7.1 The claimed 0.0028 no 7.8 Agglomerated cork Raw 0.0044 104 7.1 Prototype 0.0039 91 6.4 The claimed 0.0030 no 8.6 Cork Raw 0.0035 84 6.5 Prototype 0.0031 60 6.0 Declared 0.0025 no 7.2 Natural cork Raw 0.0031 115 7.0 Prototype 0.0029 85 6.2 Declared 0.0020 no 7.2

An analysis of the data showed that during storage of wine corked with an untreated cork, the concentration of trichloroanisole increases. Moreover, with an increase in the aging time, its accumulation increases, causing the formation of an extraneous tone, as evidenced by a decrease in the tasting score.

Wine corking with a cork processed by the prototype method is not effective enough, and the ingress of trichloroanisole leads to a decrease in the wine tasting score in the second year of storage.

Processing all types of cork stoppers according to the claimed method provides reliable capping, prevents the formation of trichloroanisole and maintains the quality of wine for a long storage time.

Table 2 - Change in TCA concentration and tasting score. Wine storage period, years Cork Processing Methods untreated prototype claimed TSA, mg / dm D, point TSA, mg / dm ³ D, point TSA, mg / dm ³ D, point one 2 3 four 5 6 7 Cork one 0.83 8.4 0.60 8.6 no 8.7 2 1.24 8.3 1.00 8.5 no 8.8 four 1.87 8.0 1.37 8.3 traces 9.0 6 3.12 7.6 2.12 7.9 traces 9.0 Agglomerated cork one 0.62 8.4 0.32 8.4 no 8.8 2 0.80 8.4 0.52 8.4 no 8.8 four 1.10 8.2 0.86 8.2 no 9.1 6 1.87 7.8 1.23 8.2 no 9.2 Cork one 0.24 8.4 0.16 8.5 no 8.8 2 0.42 8.2 0.28 8.5 no 8.9 four 0.64 8.0 0.44 8.3 no 9.1 6 0.88 8.0 0.76 8.0 no 9.2 Natural cork one 0.84 8.4 0.70 8.6 no 9.2 2 0.98 8.2 0.89 8.3 no 8.9 four 2,30 7.9 2.12 8.0 traces 9.0 6 3,50 7.4 2.90 7.7 traces 8.7

Similar experiments conducted on red wine showed identical results.

The practical significance of the proposed method lies in the fact that it allows you to prepare a cork of various types for capping bottles of wine in order to exclude the transition of cork components that can have a negative effect on wine. The application of the method will reduce the loss of wine, eliminate repeated bottling and filtering.

Claims (2)

1. A method of preparing a cork stopper for capping and storing wine, comprising treating the cork stopper before capping with ultra-high frequency (microwave) radiation with a radiation power of 300-450 W for 3-8 minutes. 2. The method according to claim 1, characterized in that the humidity of the processed cortical tube is 3-10%.