RU2528871C1 - Method for production of fermented pear mash for distillate production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is implemented in the following way. Pear mash, produced as a result of fruit crushing, is acidified with lactic acid in an amount ensuring pH value equal to 3.3-3.5. Into the acidified pear mash one introduces active dry pure cultures of "SIHA Aktiv 3" or "SIHA Aktiv 6" yeast, "Vitamon Combi" fermentation activation agent in an amount of 3-4 g/dal; mash fermentation is performed at a temperature of 18°C-20°C.

EFFECT: invention ensures the fermentation process intensification, fast fermentation starting, complete mash fermentation at low temperature, alcohol yield increase; the produced fermented mash has a strongly pronounced pear flavour that is combined with a full harmonious taste and pronounced pear tones in the aftertaste.

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Description

The invention relates to the wine industry, and in particular to methods for producing a fermented pulp of pear fruit for the production of distillate.

A known method of processing pear fruit, which involves collecting and chopping the fruit at the stage of technical maturity, introducing sulfur dioxide (sulfitization) and distributing a pure yeast culture, pre-infusion with fermentation for 2-4 days, with further separation from the pulp, gravity juice, pressing and final fermentation of the wort. (A collection of basic rules, technological instructions and regulatory materials for the production of wine products. M., Pishchepromizdat, 1998, p. 144).

The disadvantage of this method is the use of sulfur dioxide, which is undesirable, given the further use of fermented pulp, short-term contact of the pulp of the fruit with must and obtaining fermented wort with an underdeveloped aroma of pear.

A known method of producing apple distillate. The apples are crushed, the juice is separated and yellow crystallization sugar II is added to it in an amount providing a content of 18-20% solids. The juice is also made wiring a pure culture of wine yeast. Fermentation is carried out under anaerobic conditions until the fermentation stops. Fermented wort is sent to distillation (RF patent 2375435, publ. 10.12.2009).

The disadvantage of this method is the sugaring of juice before fermentation, which ultimately increases the cost of production; preliminary contact of juice and pulp of fruits is not provided, which affects the intensity of the aroma of fermented juice.

A known method of producing alcohol from the berries of a white mulberry. The method involves preparing raw materials, treating berries with microwave energy at a frequency of 2400 ± 50 MHz for 10-30 seconds, obtaining a juice wort, fermenting it with yeast to obtain a mature mash, and further distilling it (RF patent 2132372, publ. 06/27/1999 )

A known method of producing a strong alcoholic beverage from fruit and berry raw materials. The method involves the preparation of raw materials, crushing, pressing, fermentation of watermelon juice in a pure yeast culture, clarification of fermented juice and further distillation (RF patent 2220197, publ. 12/27/2003).

The disadvantage of these methods is the lack of contact between the pulp of the fruit and juice.

Closest to the proposed invention is a method for producing plum distillate. The plum is crushed, the pulp is heated to a temperature of 70-80 ° C, kept at this temperature for 30-60 minutes, then cooled to 38-42 ° C, the enzyme preparation is introduced, the fermented mass is cooled to 2.5 at 2.5-4 hours -25 ° C, set the wiring of a pure culture of wine yeast, fermentation is carried out under anaerobic conditions, after which the pulp is sent for distillation (RF patent 2384611, publ. 20.03.2010).

The disadvantages of the method include the fact that heating the crushed fruits leads to depletion of the pulp with volatile components, and the use of enzyme preparations uncontrollably affects the physicochemical and organoleptic characteristics of the fermented juice as well as the increased fermentation temperature.

The technical result of the invention is to obtain a fermented pear pulp with a minimum content of residual sugars, a maximum alcohol product in a shorter time, and with improved organoleptic characteristics necessary for the production of distillates with a characteristic pronounced pear aroma. This is due to the manifestation of a synergistic effect due to the totality of the signs that are manifested by the action of the materials used.

The result is achieved by the fact that the method of producing fermented pear pulp for the production of distillate, which involves preparing the raw material, crushing it, fermenting the pear pulp, provides after crushing before fermentation the introduction of lactic acid into the pulp to a pH value of 3.3-3.5, active dry yeast "SIHA Aktiv 3" or "SIHA Aktiv 6", the activator of fermentation "Vitamon Combi" in an amount of 3-4 g / dal, conducting fermentation of the pulp at a temperature of 18 ° C-20 ° C.

The effectiveness of the use of SIHA Aktiv 3 yeast is described in the article (see Sources of information, position 2).

The effectiveness of the use of SIHA Aktiv 6 yeast is scientifically substantiated by experiments, the data of which are presented below.

At the State Scientific Institution, the All-Russian Research Institute of Brewing, Non-Alcoholic and Wine-Making Industries of the Russian Agricultural Academy, work was carried out to study the influence of the functional characteristics of the SIHA Aktiv 6 yeast and the action of the Vitamon Combi fermentation activator on the quality characteristics of the fermented pear pulp. The yeast “SIHA Aktiv 6” is characterized by a high degree of alcohol production, resistance to low temperatures, and inhibition of wild microflora.

In laboratory conditions, 4 samples of fermented pear pulp were prepared (Table 1). The experimental procedure, fermentation conditions, and doses of the Vitamon Combi activator were similar to those indicated in the article (see Sources of information, position 2).

The results presented in table 1 show that the maximum alcohol product is 5.5 vol%. was obtained in a sample in which fermentation was carried out using the SIHA Aktiv 6 yeast and the addition of the Vitamon Combi preparation. Also in this sample, a rather low content of volatile acids was noted — 0.43 g / dm ³ . In the same sample, the maximum concentration of glycerol was established - 5.5 g / dm ³ .

From the results presented in table 2, it is seen that the highest mass concentration of methanol was noted in sample 2, where K-17 yeast with pectolytic action was used to ferment pulp. The highest content of acetaldehyde with a fruity odor, as well as phenylethyl alcohol with a rose aroma was noted in sample 3, where the SIHA Aktiv 6 yeast and the Vitamon combi preparation were used to ferment pulp pulp. In this case, isoamyl acetate - the compound responsible for the aroma of pears, was found only in samples 1 and 3 prepared using SIHA Aktiv 6 yeast.

The highest tasting score was received by sample 3. In it, a pronounced pear aroma was combined with a full harmonious taste and pronounced tones of the pear in the aftertaste.

The method is as follows. The pear pulp obtained by crushing the fruit is acidified with lactic acid in an amount providing a pH value of 3.3-3.5. Active dry pure yeast cultures “SIHA Aktiv 3” or “SIHA Aktiv 6” are introduced into the acidified pear pulp, the fermentation activator “Vitamon Combi” in an amount of 3-4 g / dal, the pulp is fermented at a temperature of 18 ° C-20 ° C.

Example 1

The pear pulp obtained by crushing the fruit is acidified with lactic acid in an amount providing a pH value of 3.3. Dry pure yeast cultures “SIHA Aktiv 3”, fermentation activator “Vitamon Combi” in the amount of 4 g / dal are introduced into the acidified pear pulp. The pulp is thoroughly mixed twice a day, maceration and complete fermentation of the pulp are carried out at a temperature of 20 ° C.

Example 2

The pear pulp obtained by crushing the fruit is acidified with lactic acid in an amount providing a pH value of 3.5. Dry pure yeast cultures “SIHA Aktiv 6”, fermentation activator “Vitamon Combi” in the amount of 3 g / dal are introduced into the acidified pear pulp. The pulp is thoroughly mixed twice a day, maceration and complete fermentation of the pulp are carried out at a temperature of 18 ° C.

Example 3

The pear pulp obtained by crushing the fruit is acidified with lactic acid in an amount providing a pH value of 3.4. Dry pure yeast cultures “SIHA Aktiv 6”, fermentation activator “Vitamon Combi” in the amount of 3.5 g / dal are introduced into the acidified pear pulp. The pulp is thoroughly mixed twice a day, maceration and complete fermentation of the pulp are carried out at a temperature of 19 ° C.

Example 4

The method is carried out analogously to example 3, only dry pure cultures of SIHA Aktiv 3 yeast are introduced.

The proposed method for producing a fermented pear pulp for the production of distillate allows to intensify the process of “pure” fermentation of the fruit pulp due to the use of active dry yeast “SIHA Aktiv 3” or “SIHA Aktiv 6”, providing a quick start of fermentation, reliable complete fermentation at low temperature and preventing the occurrence of side fermentation products passing into the distillate, thereby contributing to the maximum preservation of aromatic substances of the feedstock. Suspensions and large particles of fruits serve as carriers of immobilized yeast cells, which also intensifies the fermentation process. The use of the nutrient preparation Vitamon Combi, which is a mixture of ammonium phosphate and a salt of vitamin B ₁ (thiamine), stimulates the reproduction of yeast, increasing the ability of cells to absorb sugar, increasing the yield of alcohol. Acidification of the pulp with lactic acid helps to increase the formation of esters, which favorably affect the aroma and taste of the fermented pear pulp. Constant contact during the fermentation process of the solid parts of the pulp with the liquid phase contributes to the most complete extraction of the aromatic component of the pear fruit, which is of paramount importance in the production of distillate.

The proposed method allows to obtain a fermented pear pulp with a pronounced aroma of pear, which is combined with a full harmonious taste and pronounced notes of pear in the aftertaste.

Information sources

1. L.A. Oganesyants, A.L. Panasyuk, B.B. Reyblat. Theory and practice of fruit winemaking. M .: Industrial consulting group "Development", 2012, 396 p.

2. Improving the technology of processing pears for the production of distillates. The magazine "Wine and Viticulture", 2013, No. 2, pp. 10-13.

3. N.G. Sarishvili, B. B. Reyblat. Microbiological basis of the technology of champagne wine. M .: Pishchepromizdat, 2000, 364 p.

4. The effect of thiamine on the fermentation process of wine yeast. The influenc of thiamine in the fermentation of the wine yeasts. Tita O., Oprean L., Tita M., Gaspar E., Mandrean N., Pacala M., Lengyel E. Stud, şi cerc. şti. Chim. şi ing. chim. Biotehnol. Ind. alim. 2011, 12, No. 4, p. 381-386.

Claims (1)

A method of producing a fermented pear pulp for the production of distillate, which involves preparing the raw material, crushing it, fermenting the pear pulp, involves, after crushing, before fermentation, the introduction of lactic acid into the pulp to a pH value of 3.3-3.5, active dry yeast "SIHA Aktiv 3" or “SIHA Aktiv 6”, an activator of fermentation “Vitamon Combi” in an amount of 3-4 g / dal, conducting fermentation of pulp at a temperature of 18 ° C-20 ° C.