RU2533803C1 - Wine beverage production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: actinidia arguta or black currant berries are milled into 5-8 mm particles. The produced material is sulphurised with sulphuric dioxide in an amount of 100 mg/dm³; one adds dissolved dry yeast and performs preliminary fermentation during 24 h at 20-22°C with further separation of wort. Wort is standardised until sugars content is 22% and fermented at 7-18°C; upon fermentation completion, wort is clarified by way of settling during 5 days at 5°C. After racking, the wine material is maintained for 8 months at 3°C, subjected to thermal treatment during 1 h at a temperature up to 60°C and standardised until alcohol content is 18%. For the latter purpose one uses water-and-alcohol extract of dried Japanese rose fruits produced by way of fruits infusion in 70-75% ethanol with water duty being 1:4 during at least 72 h at 20-22°C. The wine material is put to rest for 1 m at 22°C in a closed container, preferably - made of glass and containing oak chips in an amount of 4 g/dm³ with further filtration and bottling of the produced wine beverage.

EFFECT: invention ensures high organoleptic characteristics of the beverage.

3 cl, 4 dwg, 5 tbl, 3 ex

Description

The invention relates to the wine industry and can be used to produce a wine of the wine type of port from fruit and berry raw materials.

At present, when the areas of viticulture have remained mainly outside the Russian Federation, the task of finding other types of raw materials for the preparation of alcoholic beverages has become urgent.

A known method for the production of fortified wine, comprising crushing raw materials, fermentation of wort or pulp and heat treatment (see AS No. 1784637, IPC C12G 1/02, bull. No. 48, 1992).

The disadvantages of this method are the increased complexity of production due to the use of expensive oak containers or oak rivets (not subject to restoration) and apparatuses for providing excessive pressure, which also increases the cost of the finished product.

As the closest analogue, a method for the production of a wine beverage was adopted, including crushing berries, sulfonating the material, introducing yeast wiring of dry yeast, fermenting the material at a temperature of 20-22 °, wort separation, its normalization by sugar content, wort fermentation, clarification, clarification, sediment removal, normalization wine material by alcohol content with an extract of wrinkled rose hips obtained by infusing them in 70-75% ethanol with a 1: 4 hydromodule for at least 72 hours at a temperature of 20-22 °, filtering and bottling the beverage (see atent RF №2469082, IPC C12G 3/06, publication date 10.10.2011).

The disadvantage of the closest analogue is the narrow scope due to the use of raspberries only as a raw material for the wort.

The technical result is expressed in the development of a technology for the production of wine type wine port with high organoleptic characteristics.

The problem is solved in that in a method for the production of a wine beverage, including crushing berries, sulfonating the material, introducing yeast wiring of dry yeast, fermenting the material at a temperature of 20-22 °, wort separation, its normalization by sugar content, wort fermentation, clarification, removal from sediment, normalization of wine material by alcohol content with an extract of wrinkled rose hips, obtained by infusing them in 70-75% ethanol with a hydraulic module of 1: 4 for at least 72 hours at a temperature of 20-22 °, filtering and bottling berries of actinidia argument, or blackcurrant, which are crushed to a particle size of 5-8 mm, are used as berries, fermentation of the resulting material is carried out for 24 hours, in addition, the wort is normalized by the sugar content of 22%, fermented at a temperature of 17-18 ° C to stop the reduction of sugar content, and clarify by settling for 5 days at a temperature of 5 ° C, after removal from the precipitate, the resulting wine material is kept for 8 months at a temperature of 3 ° C, subjected to heat treatment for 1 hour at a temperature of up to 60 ° C and cool wait up to 20 ° C, and the wine material is normalized by the alcohol content of 18% extract using dried rose hips, in addition, before filtering, the normalized wine material is left to rest for 1 month at a temperature of 22 ° C in a closed container, preferably glass, if available it contains oak chips in an amount of 4 g / dm ³ and chips are separated from it.

In addition, the material from the crushed berries is sulfitated with technical sulfur dioxide anhydride at the rate of 100 mg / dm ³ . In addition, Saccharomyces cerevisiae race LW317-30 is used as dry yeast.

A comparative analysis of the essential features of the proposed technical solution with the essential features of analogues indicates its compliance with the criterion of "novelty."

In this case, the distinguishing features of the claims solve the following functional tasks.

The signs “berries of the actinidia argument, or black currant” are used as berries, increase the content of biologically active substances in the finished product.

The berries of the above plants are characterized by an optimal balanced chemical composition, rich in vitamins, microelements, enzymes, other biologically active substances with a wide spectrum of action, which can make up for the deficiency of a number of biologically active substances in the human body, improve its basic physiological functions, and increase the immune status. Biologically active substances of many plants reduce the harmful effects of ethyl alcohol on health, weaken its ability to cause the development of alcohol dependence, their number is given in table 1.

The sign "[berries] is crushed to a particle size of 5-8 mm" allows you to increase the yield of wort when pressed.

The signs “fermentation of the resulting material within 24 hours” and “[normalized by sugar content] must be fermented at a temperature of 17-18 ° C until the reduction of sugar content stops” contribute to the preservation of biologically active substances contained in berries and the accumulation of secondary fermentation products that determine a bouquet of the finished product, and also reduces the complexity of the process, as it eliminates the need for a pure culture of yeast.

Wine yeast intended for fermentation of grape must does not always allow obtaining fruit wines of high quality, this is due to the high concentration of pectin and phenolic substances, low sugar content, high acidity of fruit (fruit) raw materials.

The signs “[fermented wort] are clarified by settling for 5 days at a temperature of 5 ° C, after removal from the precipitate, the resulting wine material is kept for 8 months at a temperature of 3 ° C” provide clarification of the wine material due to the fact that the remaining yeast cells die with decreasing temperature and precipitate, which is separated.

The sign “aged wine material is subjected to heat treatment for 1 hour at a temperature of up to 60 ° C” contributes to the reaction of melanoid formation - the interaction of amino acids and carbohydrates, as a result of which pronounced tones characteristic of port wine (fruit and berry, dried fruit, almond, faded melon, flower honey).

The sign "... and cool to 20 ° C" avoids the evaporation of alcohol during normalization of the alcohol content.

The sign “wine material is normalized by the alcohol content of 18%” gives the wine material stability to fermentation and microbial opacities, and also significantly affects the organoleptic characteristics of the wine drink, making it taste a little burning, but at the same time full, extractive, harmonious and velvety.

The sign “extract in which dried rosehips are used” allows to increase the content of biologically active substances in the finished product due to the high content of vitamin C in wrinkled rosehips.

The sign “before filtration, rest the normalized wine material for 1 month at a temperature of 22 ° C” provides the possibility of forming stable physico-chemical properties and organoleptic characteristics necessary for the finished product.

The sign “[rest of the processed wine material] in a closed container, preferably glass, in the presence of 4 g / dm ^{3 of} oak shavings and the shavings are separated from it” ensures the optimum content of tannins in the finished product.

Figure 1 shows the technological scheme of production of a wine drink.

Figure 2-4 shows profilograms of the aroma / bouquet and taste of a wine drink from actinidia argument, blackcurrant, raspberry hawthorn leaf respectively (in capital letters descriptors related to aroma / bouquet, in lower case - to taste).

The method is as follows.

The following raw materials are used for the production of a wine beverage.

For wine materials:

- actinidia of the argument (Actinidia arguta) wild-growing - collected in forests in the south of Primorsky Krai;

- blackcurrant (Ribes nigrum L) varieties Bogataya - obtained at the Far Eastern experimental station VNIIR them. N.I. Vavilova from crossing cultivars of wild currant No. 339/9 and European varieties Champion Carter, Daughter of the Giant; the variety is zoned in the Sakhalin region, Primorsky and Khabarovsk territories since 1991;

- sugar - in accordance with the requirements of GOST R 53396-2009 “White sugar. Technical conditions ";

- drinking water - in accordance with the requirements of SanPiN 2.1.4.107-01 “Drinking water. Hygienic requirements for water quality of centralized drinking water supply systems";

- dry active cultural yeast Saccharomyces cerevisiae race LW317-30 under the trade name "Oenoferm Bouquet" (ERBSLOEH, Geisenheim, Germany, state registration certificate No. 77.99.26.9.653.1.08 of January 31, 2008);

- technical sulfur dioxide anhydride at the rate of 100 mg / dm ³ .

Also, as a raw material for wine material, you can use raspberry hawthorn (Rubus idaeus) of the Iskra variety - a seedling of hybrid form 5-61-4, obtained from wild raspberries and raspberries of the Biichanka and Reshetnikov varieties, grown at the Far Eastern Experimental Station VNIIR im. N.I. Vavilova.

For water-alcohol extract:

- 70-75% ethanol;

- wrinkled wild rose (Rosa rugosa) wild-growing, collected in the coastal strip of several regions of the Primorsky Territory.

Table 2 shows the recipe for a wine drink per 100 gave the finished product.

For the production of wine materials using standard equipment of various brands of domestic and imported. The equipment should be made of anticorrosive materials or have resistant protective coatings of materials and substances authorized by Rospotrebnadzor authorities for use in winemaking and meeting the standards of RTM 27-72-15-82 and TH 2.3.3.972-00. The main requirements that apply to technological equipment are: structural excellence, reliable operation, maintainability, simplicity and safety during operation.

Raw materials for processing are preliminarily prepared - high-quality actinidia berries of the argument, or blackcurrant or raspberry hawthorn, are selected, leaves, grass and other foreign objects are removed and processed for 2-3 days. Next, determine the humidity, sugar content, mass concentration of titratable acids, phenolic substances, vitamin C (ascorbic acid). Raw materials must comply with hygienic safety requirements for food raw materials and food products (SanPiN 2.3.2.1078-2001, SanPiN 2.3.2.1280-2003).

The berries of actinidia argument, or blackcurrant or raspberry hawthorn, are crushed to a particle size of 5-8 mm. To suppress the growth of wild yeast (spontaneous microflora) and inhibition of oxidases (enzymes of the class of oxidoreductases), the resulting material is sulfitated with technical sulfur dioxide anhydride at the rate of 100 mg / dm ³ .

At the next stage, for yeasting, yeast spreading of dry yeast at a concentration of 5% of the wort volume, which is prepared according to the manufacturer's recommendations, is introduced into the resulting material: 1.0 g of yeast was dissolved in 150 ml of water at a temperature of 28-30 ° C, kept for 15 minutes and then introduced in the material in an amount of 1.0 g / dal. Fermentation is carried out for 24 hours at a temperature of 20-22 ° C.

At the end of the fermentation, gravity wort is separated, and the pulp is pressed. Next, the resulting wort is adjusted with 75% sugar syrup prepared on a must, to a total sugar content of 22%.

Normalized wort is subjected to fermentation at a temperature of 17-18 ° C. At the end of fermentation (stopping the decrease in sugar content), the fermented wort is clarified by settling for 5 days at a temperature of 5 ° C and removed from the yeast sediment.

The resulting wine materials have a good organoleptic rating and met the requirements of GOST R 52836-2007 “Fruit (fruit) wines and fruit (fruit) wines. General specifications. "

The resulting wine material is kept for 8 months at a temperature of 3 ° C, then the aged wine material is subjected to heat treatment for 1 hour at a temperature of up to 60 ° C, and after cooling to 20 ° C, it is normalized by the alcohol content of 18% when using 70-75% alcohol extract from dried wrinkled rose hips.

To extract extractives from wrinkled rose hips, first wash, peel, dry at 50 ° C for 10-12 hours. Dried fruits are ground in a ball mill to a size of 0.25-0.5 mm. For maximum extraction of biologically active components, the extraction of ground rosehips was carried out with 70-75% ethanol at a 1: 4 hydromodule for at least 72 hours at a temperature of 20-22 ° C, the resulting water-alcohol extract was filtered and stored for a year in a dark, dry place at room temperature temperature. As the studies showed, it is at this concentration of alcohol that the highest concentration of extractives is achieved (up to 220 mg%).

At the final stage, the processed wine material rests for 1 month at a temperature of 22 ° C in a closed container, preferably glass, in the presence of 4 g / dm ^{3 of} oak chips in it, after which the chips are separated, and the finished product is filtered and poured.

An example of obtaining a wine drink from the berries of actinidia argument.

To obtain 879 dm ^{3 of} wine material, 1050 kg of pre-prepared actinidia berries are crushed to a particle size of 6 mm, the resulting mass is sulfonated with 0.031 kg of technical sulfur dioxide.

In the next step, 0.105 kg of dry yeast Saccharomyces cerevisiae of race LW317-30 is introduced into the sulfitated material and fermented for 24 hours at a temperature of 21 ° C.

At the end of the fermentation, the wort is separated. Since in the analysis of raw materials it was found that the actinidia berries of the argument had an insufficient level of fermentable sugars (17.8%), the wort is adjusted for sugar content up to 22% due to 44.1 kg of sugar, which is introduced in the form of 75% sugar syrup prepared on wort.

Normalized wort is subjected to fermentation at a temperature of 17 ° C for 30 days. At the end of fermentation (stopping the decrease in sugar content), the fermented wort is clarified by settling for 5 days at a temperature of 5 ° C and removed from the yeast sediment.

The resulting wine material is kept for 8 months at a temperature of 3 ° C, then the aged wine material is subjected to heat treatment for 1 hour at a temperature of 58 ° C, and after cooling to 20 ° C, it is normalized by the alcohol content of 18% when using 121 dm ^{3 of} 72% alcohol extract from dried wrinkled rose hips.

At the final stage, the processed wine material is rested for 1 month at a temperature of 22 ° C in a closed glass container in the presence of 4 g / dm ^{3 of} oak chips in it, after which the chips are separated, and the finished wine drink is filtered and bottled. From 879 dm ^{3 of} wine material from actinidia argument, 100 dal of a wine-type port wine was obtained.

An example of obtaining a wine drink from the berries of black currant.

To obtain 879 dm ^{3 of} wine material, 300 kg of pre-prepared berries of black currant are crushed to a particle size of 7 mm, the resulting mass is sulfonated with 0.031 kg of technical sulfur dioxide.

In the next step, 0.120 kg of dry yeast Saccharomyces cerevisiae of race LW317-30 is introduced into the sulfitated material and fermented for 24 hours at a temperature of 20 ° C.

At the end of the fermentation, the wort is separated. Since the analysis of raw materials found that the berries of black currant had an insufficient level of fermentable sugars (9%), and the acid content in them was high (30 g / dm ³ ), the wort was diluted with 900 dm ^{3 of} drinking water to the required acidity (up to 9 mg / 100 g) and adjusted for sugar content up to 22% due to 232 kg of sugar, which is introduced in the form of 75% sugar syrup prepared on a must.

Normalized wort is subjected to fermentation at a temperature of 18 ° C for 35 days. At the end of fermentation (stopping the decrease in sugar content), the fermented wort is clarified by settling for 5 days at a temperature of 5 ° C and removed from the yeast sediment.

The resulting wine material is aged for 8 months at a temperature of 3 ° C, then the aged wine material is subjected to heat treatment for 1 hour at a temperature of up to 59 ° C, and after cooling to 20 ° C it is normalized by the alcohol content of 18% when using 121 dm ³ 73 % alcohol extract from dried wrinkled rose hips.

At the final stage, the processed wine material is rested for 1 month at a temperature of 22 ° C in a closed glass container in the presence of 4 g / dm ^{3 of} oak chips in it, after which the chips are separated, and the finished wine drink is filtered and bottled. Of 879 dm ^{3 of} wine material from black currant, 100 decalitres of the wine type of port wine were obtained.

An example of obtaining a wine drink from the berries of raspberry hawthorn.

To obtain 879 dm ^{3 of} wine material, 900 kg of pre-prepared berries of raspberry hawthorn are crushed to a particle size of 5 mm, the resulting mass is sulfonated with 0.031 kg of liquid technical sulfuric anhydride.

In the next step, 0.10 kg of dry yeast Saccharomyces cerevisiae race LW317-30 is introduced into the sulfitated material and fermented for 24 hours at a temperature of 22 ° C.

At the end of the fermentation, the wort is separated. Since the analysis of raw materials showed that the berries of raspberry hawthorn had insufficient fermentable sugars (9.2%), the wort is adjusted for sugar content up to 22% due to 115 kg of sugar, which is introduced in the form of 75% sugar syrup prepared on a must.

Normalized wort is subjected to fermentation at a temperature of 17 ° C for 32 days. At the end of fermentation (stopping the decrease in sugar content), the fermented wort is clarified by settling for 5 days at a temperature of 5 ° C and removed from the yeast sediment.

The resulting wine material is kept for 8 months at a temperature of 3 ° C, then the aged wine material is subjected to heat treatment for 1 hour at a temperature of 57 ° C, and after cooling to 20 ° C it is normalized by the alcohol content of 18% when using 121 dm ³ 71% alcohol extract from dried wrinkled rose hips.

At the final stage, the processed wine material is rested for 1 month at a temperature of 22 ° C in a closed glass container in the presence of 4 g / dm ^{3 of} oak chips in it, after which the chips are separated, and the finished wine drink is filtered and bottled. Out of 879 dm ^{3 of} wine material from raspberry hawthorn leaf, 100 decalitres of the wine-type port wine was obtained.

In the finished wine drinks, physicochemical and organoleptic indicators were examined.

Physico-chemical indicators and the content of biologically active substances in wine drinks in tables 3 and 4.

When assessing the quality of the obtained samples of the wine beverage, it was shown that they met the requirements of GOST R 52835-2007 “Special fruit wines and special fruit wine materials. General specifications "and GOST R 21729-2012" Wine drinks. General specifications. " According to microbiological indicators, the content of heavy metals and toxic elements, radionuclides, the resulting wine drink complies with SanPiN 2.3.2.1078 and SanPiN 2.3.2.1280.

To conduct an organoleptic evaluation of a wine drink, special profiles and descriptors of taste and aroma were developed (Fig. 1, 2, 3) (Kantere, V.M. Main methods of sensory assessment of food products / V.M. Kantere // Food industry. - 2003 - No. 10. - C.6-13. - Safronova, T. M. Organoleptic evaluation of products / T. M. Safronova - M .: Agropromizdat, 1998).

The wine drink from actinidia argument was characterized by transparency, it was straw-colored. The aroma is fruity with pronounced floral and honey tones and a grassy hue, the taste is dried fruit tones, the taste of kiwi. This wine drink was original and received high marks from tasters (see figure 2).

The wine drink from black currant was characterized by transparency with brilliance, dark ruby color with pomegranate tones. The aroma is berry, blackcurrant, with dried fruit and honey tones, the taste is full, harmonious with a pleasant aftertaste (see figure 3).

The wine drink from raspberry hawthorn leaf was characterized by light garnet color, raspberry-fruit aroma, with a light sweetness and spicy raspberry flavor and hints of wild rose, with a long pleasant aftertaste (see figure 4).

The nutritional and energy value of the resulting wine drink are given in table 5.

The inventive wine type wine port with a high content of biologically active substances can expand the market of healthy and original products of the region and in the future to ensure the development of fruit and berry winemaking.

Claims (3)

1. A method of producing a wine beverage, including crushing berries, sulphite material, introducing yeast wiring of dry yeast, fermenting the material at a temperature of 20-22 °, wort separation, its normalization by sugar content, wort fermentation, clarification, sediment removal, wine material normalization according to the alcohol content of the extract of wrinkled rose hips obtained by infusing them in 70-75% ethanol with a 1: 4 hydraulic module for at least 72 hours at a temperature of 20-22 °, filtering and bottling the beverage, characterized in that as berries and berries of actinidia argument or black currant are used, which are crushed to a particle size of 5-8 mm, the resulting material is fermented for 24 hours, in addition, the wort is normalized by the sugar content of 22%, fermented at a temperature of 17-18 ° C until the sugar content stops reducing and clarified by settling for 5 days at a temperature of 5 ° C, after removal from the precipitate, the resulting wine material is kept for 8 months at a temperature of 3 ° C, subjected to heat treatment for 1 hour at a temperature of up to 60 ° C and cooled to 20 ° C haircut m. the wine material is normalized by the alcohol content of 18% extract using dried rose hips, in addition, before filtering, the normalized wine material is left to rest for 1 month at a temperature of 22 ° C in a closed container, preferably glass, in the presence of oak shavings in it 4 g / dm ³ and chips are separated from it. 2. A method of manufacturing a wine beverage according to claim 1, in which the material from the crushed berries is sulfitated with technical sulfur dioxide anhydride at the rate of 100 mg / dm ³ . 3. A method for producing a wine beverage according to claim 1, wherein Saccharomyces cerevisiae race LW317-30 is used as dry yeast.

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