RU2523605C1 - Flavoured wine beverage production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: at the first stage one performs infusing with a wine-and-alcohol solution with 25-30% vol. proof during 5-6 days, at the second stage - with table fruit or grape wine material heated up to 55-60°C during 8-10 days. The infusions are drained and mixed. One blends grape or fruit wine material, the infusions mixture, drinking water, ethyl alcohol and grape or fruit juice till the desired sugar content is achieved. The ethyl alcohol is represented by rectified alcohol or wine or fruit distillate. The invention ensures high quality and bottling stability of the beverage due to usage of CO₂-extraction cakes free of hardly soluble impurities in the form of fat-soluble ether oils extracted from raw materials during CO₂-extraction. The CO₂-extraction cakes free of ether oils are represented by valuable secondary raw materials containing a large quantity of phenol compounds as well as aromatic alcohol-and water-soluble substances.

EFFECT: possibility of production of wine beverages with various tastes and aromas.

4 cl, 1 tbl

Description

The invention relates to the wine industry and can be used for the production of flavored wine drinks.

A known method of producing a dessert wine drink, which consists in the preliminary preparation of a water-alcohol solution by mixing rectified ethyl alcohol and softened water to obtain a mixture with a strength of 26-28 vol.% With its subsequent exposure for 7-10 days. The beverage is blended by adding sugar in the amount of 1600-1700 kg per 1000 dal to the white, pink or red table wine dry materials, followed by stirring for 3-4 hours, mixing with an aged water-alcohol solution, introducing caramelized sugar into the resulting mixture the amount of 5-20 kg and citric acid 30-35 kg per 1000 gave a blend. Cherry flavoring and almond flavoring are pre-mixed with red dye and kept for at least 10 days. for the assimilation and stabilization of aromatic and coloring substances and introduced into the blend at the aging stage. Cherry flavoring is taken in an amount of 25-35 kg, almond flavoring - 15-25 kg, red dye - 10-15 kg, respectively per 1000 gave a blend. The blend of the drink is mixed (RF Patent. Method for the production of dessert wine drink / N.A. Mehuzla, T. M. Gogiya, A. V. Kankava and others. - No. 2091456, 1997).

The disadvantage of this method is the use of synthetic flavoring, which during the storage of the drink creates extraneous tones in the taste and aroma.

A known method of producing a wine beverage, comprising preparing a blend by mixing red wine with a medicinal component and aging the blend, characterized in that the drug “Baliz” is used as a medicinal component, red wine and the preparation “Baliz” are mixed in a ratio of 1: 1 and the blend is aged within 20-30 minutes (RF patent. Method for the production of wine drink "Baliz" / A.Ya. Shurygin, L.V. Shurygin, N.M. Ageeva et al. - No. 2389789, 2010).

The disadvantages of the method: the introduction of the drug "Baliz", the main part of which is Kamenovo acid, leads to a change in the color of white drinks - in pink, and red - in brown.

The closest analogue (prototype) to the claimed is a method of producing a wine drink containing grape wine material, rectified ethyl alcohol and drinking water, color, sugar syrup and infusion of plant ingredients, while the drink additionally contains cognac or oak concentrate, natural bee honey, husk infusion pine nuts and citric acid, and as an infusion of plant ingredients, use the infusion of sweet clover, chamomile, oregano, birch buds, yarrow and paragraph in the following ratio of ingredients, vol.%: grape wine material 10.0 (strong), rectified ethyl alcohol 30.4, cognac 1.8 or oak concentrate 0.6, natural bee honey per 100 gave 0.00357, cedar husk infusion nuts 1.95, sugar syrup 0.75, infusion of medicinal sweet clover, chamomile, oregano, birch buds, yarrow, thyme 3.4, citric acid 0.002, tint per 1000 gave 0.1-0.2, drinking water (Patent RF Wine drink / T.M. Chugunova. - No. 2115709, 1998).

The method is characterized by a large number of ingredients used, including oak concentrate, which when mixed with infusions and bee honey contributes to the formation of opacities, the elimination of which requires additional costs.

The technical result from the use of the proposed technological solution is to ensure high quality and pouring resistance of the drink through the use of CO ₂ meals, free from sparingly soluble impurities in the form of fat-soluble essential oils, which are extracted from the raw material during CO ₂ extraction. Essential oils-free CO ₂ meals are a valuable secondary raw material containing a large amount of phenolic compounds, as well as aromatic alcohol and water soluble substances. At the same time, the use of CO ₂ meal is also justified from an economic point of view: they are much cheaper than medicinal plants, they are sold in the form of briquettes, which is convenient for their further processing. In addition, depending on the composition of the meal according to the proposed method, you can get wine drinks with different taste and aroma.

The technical result is achieved due to the fact that in the method for the production of a flavored wine drink, which involves two-stage infusion of aromatic raw materials, draining infusions, mixing them, blending wine material, infusions, drinking water, ethyl alcohol and an ingredient to achieve the desired sugar content, aromatic raw materials are used in the form of CO -shrotov _2, the first stage maceration CO ₂ -shrotov carried wine and alcoholic solution strength of 25-30 vol%, the second -. dining fruit or grape wine materials beneath retym to a temperature of 55-60 ° C for 8-10 days, during blending of an ingredient to achieve the desired sugar content using grape or fruit juice. At the same time, at the first stage, infusion is carried out for 5-6 days. As ethyl alcohol, rectified alcohol or wine or fruit distillate is used, and grape or fruit wine materials are used as wine material.

The amount of rectified ethyl alcohol, or wine, or fruit distillates, as well as grape or fruit juice, is determined by the laboratory in each case. So, the amount of alcohols in the wine-alcohol mixture is determined by the volume fraction of ethyl alcohol in the wine material, which even according to GOST R 53523 varies from 9 to 15% vol. The volume fraction of ethyl alcohol in grape and fruit alcohols also varies over a wide range. Similarly, it is necessary to calculate the amount of grape or fruit juice, because the mass concentration of sugars in them varies widely, and the sugar content of wine drinks is specified in the technological instructions and, in accordance with the current GOST, can be from 40 to 250 g / dm ³ . Limiting the volume of preset alcohols or juices can reduce the breadth of application of the proposed method.

The achievement of the technical result is ensured by the following set of technological methods. The infusion of the ingredients of the CO ₂ meal is carried out in two stages. First, a wine-alcohol solution with a volume fraction of ethyl alcohol of 25-30%. Such a solution is a complex complex of extractants - this is alcohol of wine stock, and organic acids, esters and higher alcohols. To obtain such a wine-alcohol solution, the wine material is alcoholized with ethyl rectified alcohol to the indicated volume fraction. Given that the surface of plant ingredients was extracted with liquid CO ₂ , the pores of the ingredients became more accessible for both alcohols and ethers and organic acids. Due to this, wine-alcohol infusion within 5-6 days is primarily extracted those substances that are able to either react with the components of the wine material, or undergo ethanolysis. These include organic acids and higher alcohols of CO ₂ meal, as well as low molecular weight tannins, for the extraction of which the indicated volume fraction of ethyl alcohol in a wine-alcohol solution is sufficient. In the second stage, CO ₂ meal is contacted for 8-10 days with table fruit or grape wine material, heated to a temperature of 55-60 ° C. Such thermo-vinification provides the extraction of flavoring and coloring components, including polyphenols, from CO ₂ meals, and also contributes to melanoidinogenesis with the formation of dried fruit tones, spices, and bright ingredients.

Infusion is carried out according to the well-known technology with a conventional hydraulic module: CO ₂ meal at the first stage is poured with a wine-alcohol solution with a volume fraction of ethyl alcohol of 25-30% in the ratio of substrate: extractant 1: 4 - 1: 5. The output of the volume of the first discharge is 80% of the volume of the extractant. The second bay is carried out with table fruit or grape wine materials, while the volume of the bay is equal to the output volume of the first plum.

According to the proposed method, you can get drinks of any composition depending on the composition of CO ₂ meal, changing their name. At the same time, the technology for the production of wine drinks proposed in the present method remains unchanged.

To confirm the effectiveness of the proposed method, a series of comparative experiments were carried out, the sequence of which is indicated in the examples. The experimental criteria used were the mass concentration of phenolic compounds, the sum of esters, the tasting score and the bottling resistance of drinks, which were determined by prolonged exposure after rest of the blend and its filtration.

Example 1. The prototype method. The wine drink was prepared in accordance with the recipe, including grape wine stock, rectified ethyl alcohol and drinking water, color, sugar syrup, infusion of plant ingredients (sweet clover, chamomile, oregano, birch buds, yarrow and thyme), cognac, bee honey, infusion husks of pine nuts and citric acid (RF patent. Wine drink / TM Chugunova. - No. 2115709, 1998).

The inventive method

Example 2. As the ingredients used CO ₂ meal of aromatic raw materials: thyme - 15%, sweet clover 15%, oregano - 15%, St. John's wort - 15%, peppermint - 10%, wormwood - 30%. First, the CO ₂ meal of aromatic raw materials was mixed with a 3-fold amount of a wine-alcohol solution with a volume fraction of ethyl alcohol of 30%, insisted for 5 days, after which the liquid fraction was separated (the first infusion), and heated was added to the remaining thick part of the CO ₂ meal up to 55 ° C fruit (apple) wine material. The infusion lasted 10 days, after which the liquid fraction was separated (second infusion) and mixed with the first infusion. The resulting mixture was used to prepare a wine drink. The wine drink was prepared from grape white table wine material with the addition of rectified ethyl alcohol, drinking water, a mixture of infusions of ingredients and apple fruit juice, which was added until the desired sugar content of the drink was achieved. The strength of the drink is 25% vol., The mass concentration of sugars is 80 g / dm ³ .

Example 3. Similar to example 2. But first, the CO ₂ meal of the aromatic raw material was mixed with a 4-fold amount of a wine-alcohol solution with a volume fraction of ethyl alcohol of 25%, the infusion was carried out for 6 days, after which the liquid fraction was separated (the first infusion), and the remaining thick portion of the CO ₂ meal was added to a grape white wine material heated to 60 ° C. The duration of the infusion is 8 days, after which the liquid fraction was separated (second infusion) and mixed with the first infusion. The resulting mixture was used to prepare a wine drink. A wine drink was prepared from fruit (pear) wine material with the addition of wine distillate, drinking water, a mixture of infusions of ingredients and grape white juice, which was added until the desired sugar content of the drink was achieved. The strength of the drink is 25% vol., The mass concentration of sugars is 80 g / dm ³ .

Example 4. Similar to example 2. But first, the CO ₂ meal of the aromatic raw material was mixed with a 4-fold amount of a wine-alcohol solution with a volume fraction of ethyl alcohol of 28%, the infusion was carried out for 5 days, after which the liquid fraction was separated (the first infusion), and of the remaining thick portion of CO ₂ meal, grape red wine material heated to 56 ° C was added. The infusion lasted 9 days, after which the liquid fraction was separated (second infusion) and mixed with the first infusion. The resulting mixture was used to prepare a wine drink. A wine drink was prepared from grape red wine material with the addition of fruit (apple) distillate, drinking water, a mixture of infusions of ingredients and grape red juice, which was added until the desired sugar content of the drink was achieved. The strength of the drink is 25% vol., The mass concentration of sugars is 80 g / dm ³ .

Example 5. Similar to example 2. But first, the CO ₂ -crusts of aromatic raw materials were mixed with a 3-fold amount of a wine-alcohol solution with a volume fraction of ethyl alcohol of 30%, the infusion was carried out for 6 days, after which the liquid fraction was separated (the first infusion), and of the remaining thick portion of CO ₂ meal, fruit plum wine material warmed up to 60 ° C was added. The duration of the infusion is 8 days, after which the liquid fraction was separated (second infusion) and mixed with the first infusion. The resulting mixture was used to prepare a wine drink. A wine drink was prepared from fruit plum wine material with the addition of fruit (apple) distillate, drinking water, a mixture of infusions of ingredients and grape red juice, which was added until the desired sugar content of the drink was achieved. The strength of the drink is 25% vol., The mass concentration of sugars is 80 g / dm ³ . The results of the analyzes are shown in table 1.

Analysis of the obtained data indicates the advantages of the proposed method in comparison with the prototype in order to achieve organoleptic evaluation of the wine drink and its bottling resistance. Wine drinks produced by the present method were characterized by the presence of a complex rounded aroma and a developed, harmonious taste without bitterness, which is caused by the polyphenols of the ingredients. In experimental versions, the presence of cognac shades, which are associated with the use of wine or fruit distillates, is noted.

The bottling resistance of beverages produced by the present method was significantly higher in comparison with the prototype. This is most likely due to the absence of essential oils and esters of high-boiling fatty acids — linoleic, linolenic, stearic, oleic, palmitic, and others in the initial CO ₂ -chrouts and drinks prepared on their basis. This lack of high boiling fatty acids is associated with their transition to CO ₂ extracts, which are not used in our technology.

Based on the materials presented, it can be concluded that the proposed set of technical solutions provides a high-quality wine drink and is new.

Table 1 Chemical characteristics, bottling resistance and tasting assessment of wine drinks depending on the method of their production Example No. Phenolic substances, mg / DM ³ The amount of esters, mg / DM ³ Bottling
durability, months Tasting score one 236 218 3 Golden color, the aroma and taste strongly expressed tone of the ingredients; the aroma is complex, spicy; clean taste, aftertaste bitterness and sharpness - 7.6 2 286 322 6 Dark golden color; complex aroma with tones of ingredients, spices and dried fruits; the taste is clean, harmonious, soft with a clean and long aftertaste - 7.9 3 298 408 7 Color of strong tea leaves; complex aroma with tones of ingredients, spices and dried fruits; the taste is clean, harmonious with cognac tones, soft with a clean and long aftertaste - 8.0 four 1570 266 8 Ruby-garnet color, complex aroma, rounded with typical tones of dried fruits and red wine with spicy hints of ingredients; the taste is full, rounded - 8.2 5 680 312 7 The color is golden pink, the aroma is round, complex with notes of cherry plum and spices, cognac shades; the taste is full, developed, harmonious - 8.1

Claims (4)

1. A method of producing a flavored wine drink, which provides for two-stage infusion of aromatic raw materials, draining infusions, mixing them, blending wine material, infusions, drinking water, ethyl alcohol and an ingredient to achieve the desired sugar content, characterized in that the aromatic raw materials are used in the form of CO ₂ meal the first stage of CO ₂ infusion -shrotov carried wine and alcoholic solution 25-30ob% strength, the second -. dining fruit or grape wine materials, preheated to a temperature of 55-60 ° C, in tech of 8-10 days, during blending of an ingredient to achieve the desired sugar content using grape or fruit juice. 2. The method according to claim 1, characterized in that at the first stage the infusion is carried out for 5-6 days. 3. The method according to claim 1, characterized in that rectified alcohol or wine or fruit distillate is used as ethyl alcohol. 4. The method according to claim 1, characterized in that the wine material is used grape or fruit.