RU2588669C1 - Sparkling wine production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to a method for production of sparkling wine. Method comprises preparation of a blend of wine materials, reservoir and forwarding liqueurs, yeast layout, obtaining fermentative mixture, secondary fermentation of mixture and wine enrichment with biologically active substances, filtration, introduction of dosage liqueur, wine, filtration and bottling biologically active substances into fermentative mixture, adding glutarom or elivit, or a mixture of glutarom and elivit, or a mixture of glutarom and bentonite suspension, or a mixture of elivit and suspension of bentonite, while in dosage liqueur mixture of citric and succinic acids is added in ratio 1:1 - 1:2 in concentration of 400-800 mg/dm³, dosage of glutarom and elivit is 2-6 g/dal, and suspension of bentonite 1-3 g/dm³, mixture glutarom and bentonite suspension, elivit and bentonite suspension is prepared for 1-2 hours before introduction into fermentative mixture.

EFFECT: method provides improved quality of wine, including its organoleptic properties and preservation of colour of wine during its further storage after bottling due to inactivation of oxidation processes of wine components and decreased redox potential.

1 cl, 1 tbl, 35 ex

Description

The invention relates to the wine industry, in particular the production of sparkling wine or champagne.

There is a known method for the production of sparkling wine, which involves the preparation of a circulation mixture, including champagne wine material, high-quality aged dry wine of champagne varieties and autolysate with yeast cells, circulation liquor, yeast wiring and gluing agents, bottling the mixture, fermentation, post-circulation aging, remuage and degorging ( RF patent 2092534, CL C12G 1/06, op. 1997).

This method relates to the production of wine by the bottle method, its disadvantage is the length of the process.

There is a known method of producing Soviet champagne, characterized in that enrichment of reservoir liquor yeast with biologically active and surface-active substances is carried out by introducing sedimentary yeast or yeast autolysate into it before aging, expeditionary liquor is prepared on aged wine materials blend, and sedimentary yeast is added to it or yeast autolysate and oak extract in an amount of 0.01-0.1% by volume of liquor, wherein sedimentary yeast and yeast autolysate are used in col honors respectively 200-400 ml cells / cm ³ and 0.1-1.0% by volume of liquor and wine shampanizirovannogo exposure was carried out for three or six or nine months (Oganesyants LA Reytblat BB Method for the production of Soviet champagne. RF patent 2268295, publ. 20.01.06).

The disadvantage of this method is the use of oak extract, which is prohibited by current regulatory documents and contributes to the appearance in champagne of an extraneous tone, rough tannin and darkening of the color.

Closest to the claimed is a method for the production of sparkling wine (Oganesyants L.A., Bakulin V.P., Reytblat B.B., Dubinchuk L.V., RF patent No. 2343191, publ. 10.01.2009). A method for the production of sparkling wine involves preparing a blend of wine materials, reservoir and expeditionary liquors, yeast wiring, obtaining a fermentation mixture, secondary fermenting the mixture and enriching it with biologically active substances of yeast by introducing a yeast autolysate, cold-working, filtering, introducing expeditionary liquor, filtering and bottling wine this as an autolysate of yeast using autolysate obtained by enzymatic processing of yeast before and / or in the process of mechanical and / or fi other effects on them, the introduction of a yeast autolysate is carried out at three stages of the technological process: in yeast wiring during its preparation in an amount from 0.1 to 2.0% of the volume of the culture fluid, fermentation mixture in an amount from 0.3 to 1.0% from the volume of wine and after filtering cold-treated wine in an amount of from 0.1 to 1.0% of its volume, in this case, an autolysate is introduced in the first and third stages, upon receipt of which an enzyme of proteolytic and hydrolytic action is used for enzymatic processing, and - fer UNT hydrolytic action. When preparing a blend and obtaining a fermentation mixture, tartaric acid is added in an amount of not more than 1.5 g / dm ³ .

The disadvantage of this method is the lack of prevention of oxidative processes, as a result of which, during subsequent storage of the finished sparkling wine or champagne, the color changes from straw to golden and even yellow. In addition, the process of wine production by the present method is very complex, because provides for complex physical effects - acoustic waves, pressure drop, etc.

The technical result of the proposed method is to improve the quality and organoleptic characteristics of sparkling and champagne wine by inactivating the processes of oxidation of wine components, reducing the level of redox potential, preserving the color of wine in the process of its subsequent storage after bottling.

The technical result is achieved in that in a method for producing sparkling wine, which involves preparing a blend of wine materials, reservoir and expeditionary liquors, yeast wiring, obtaining a fermentation mixture, secondary fermentation of the mixture, enriching the wine with biologically active substances, filtering, introducing expeditionary liquor, filtering and bottling wine, as biologically active substances, glutarom, or elivit, or a mixture of glutarom and elivit, or a mixture of glutarom and a suspension of bentonite are added to the fermentation mixture Or a mixture of bentonite slurry and elivita, and forwarding the liquor mixture was added citric acid and succinic acid at a concentration of 400-800 mg / dm ^3. In this case, the dosage of glutaroma and elivite is 2-6 g / dal, and the bentonite suspension is 1-3 g / dm ³ , a mixture of glutaroma and a suspension of bentonite, elivite and a suspension of bentonite is prepared 1-2 hours before being introduced into the fermentation mixture, and lemon and succinic acid is added to the expeditionary liquor in a ratio of 1: 1-1: 2.

Secondary fermentation can be carried out according to the classical technology in bottles, in a batch or continuous way. At the end of the secondary fermentation, the finished sparkling wine is filtered and bottled with dispensing forwarding liquor in an amount corresponding to the brand of sparkling wine.

The advantage of the proposed method is as follows. It is known that one of the main disadvantages of domestic champagne and sparkling wines is the color change during storage of finished products in the distribution network: wines acquire a golden and even yellow color, oxidation tones appear in the aroma and taste. This is usually associated with a high level of redox potential (ORP, mV) in blends intended for the production of sparkling wines and champagne, the presence of free oxygen in them. Yeast autolysates used in the prototype to increase the concentration of surface-active compounds are often also not exempt from oxygen and retain the tendency of wine to oxidize. In addition, amino acids are added to wine together with autolysates, which themselves actively enter into oxidation-reduction processes, forming redox pairs.

In this regard, for the prevention of oxidative processes, the inactivation of free oxygen, and the reduction of the ORP value, it is proposed to introduce into the fermentation (or circulation) mixture of preparations of yeast cell walls - glutaroma or elivite, or a mixture thereof, or a mixture of glutaroma with a suspension of bentonite, or a mixture of elivite with suspension bentonite. As a result of the studies, it was found that glutar and elivite contain mannoproteins, which are sorbents of the oxidized forms of many organic compounds. In addition, mannoproteins with organic substances adsorbed on them are consumed by the yeast cells during fermentation of the fermentation mixture, thereby reducing the level of redox potential and the amount of dissolved oxygen.

A mixture of glutar-bentonite or elivite-bentonite is also a powerful sorbent of yeast and a center of cell immobilization. Thanks to this, the fermentation process is activated, cell reproduction is accelerated, and mass transfer processes are activated.

Elivit, and especially glutar, are sources of glutathione. The active group of glutathione (GSH) is the thiol group (-SH), which reacts with the quinones of wine, or dimerizes it under the influence of hydrogen peroxide (H ₂ O ₂ ), formed due to the presence of oxygen, according to the following schemes:

Thus, preparations with glutar and elivite have a high antioxidant ability, prevent the loss of fruit tones in the aroma of sparkling wines, and are also sources of proteins, peptides, vitamins and substances that provide yeast growth during secondary fermentation. Due to the binding of quinones to strong complexes and the formation of a reduced form of glutathione, the color of wine is maintained and the level of oxidation of sparkling or champagne wine is reduced regardless of the method of secondary fermentation.

The expeditionary liqueur prepared by traditional technology is also not oxidation resistant and brings oxidizing components, including oxygen, into the finished wine. Modern technologies include the introduction of citric acid into the expeditionary liquor, but with the goal of sucrose inversion. However, citric acid itself is not an antioxidant.

The proposed solution involves dosing a mixture of citric and succinic acids. Due to this, it is achieved:

- long-term antioxidant effect of succinic acid due to the auto-oxidative property (self-oxidation) of citric acid;

- Prevention of oxidation of both components of expeditionary liquor and wine components by introducing a new portion of antioxidants;

- binding by a mixture of acids of active radicals in the oxidative systems of wine: ferrous iron - ferric iron, monovalent copper - divalent copper, polyphenol-quinone, cystine-cysteine, binding of enol fragments with amber, etc. The result is a shift in equilibrium towards recovery processes, oxygen binding, a decrease in OPV, color preservation, and the prevention of yellowness.

To confirm the effectiveness of the proposed method, experiments were conducted. The following indicators were adopted as criteria:

- concentration of free oxygen O ₂ , mg / DM ³ ;

- the value of the redox potential, ORP, mV;

- the yellowness index of wine, G, obtained by calculation based on measurements of optical density at various wavelengths.

Case Studies

1. Example 1. The prototype method. To produce sparkling wine, the blend of processed champagne wine materials is cooled to a temperature of minus 3 ° C and held for 1 day.

Reservoir and expeditionary liqueurs are prepared using traditional technologies.

An extra yeast autolysate is additionally introduced into a pure yeast culture wiring prepared in a known manner in an amount of 0.1% of the culture fluid volume, to obtain which a suspension of the liquid wiring of a pure wine yeast culture is mixed with the enzyme preparation Lithozyme Sur lies and Natuzim MG in equal amounts at the rate of 25 g per 1 hl of wiring and incubated for 24 hours. As a physical effect, an acoustic field is used with an oscillation frequency of 50 kHz and an intensity of 40 W / cm ² at a temperature of 5 ° C for 20 minutes and a frequency of exposure of 5 times.

The fermentation mixture is prepared according to the scheme: the calculated amount of reservoir liquor (up to 22 g / dm ³ sugar), yeast wiring (3 million / cm ³ yeast cells), autolysate in the amount of 1.0% of the blend volume obtained using the enzyme preparation Lithosy Sur lies in an amount of 10 g per 1 hl; physical impact is carried out by alternating pressure from 70 to 150 bar for 5 seconds for one cycle.

The resulting fermentation mixture was sent to secondary fermentation in a batch manner. After 17 days of secondary fermentation, sparkling wine is treated with cold at minus 3 ° C and filtered. After filtration, 0.1% of the volume of yeast autolysate obtained by fermentation of pure wine yeast culture with enzyme preparations of lithozyme Sur lies ”and Nat MG in equal amounts are added to it at the rate of 8 g per 1 hl of wiring. An acoustic field with an oscillation frequency of 25 kHz and an intensity of 20 W / cm ² at a temperature of 5 ° C for 60 minutes and a frequency of exposure of 3 times was used as a physical effect.

Before bottling, expeditionary liquor is introduced into the sparkling wine to bring the finished wine to the required condition, filtered and bottled.

The inventive method

Example 2. A blend of processed wine materials, reservoir and expeditionary liqueurs are prepared by traditional methods. But before dispensing liquor into the expeditionary liquor, a mixture of citric and succinic acids (LK: YAK) in the amount of 400 mg / dm ³ in the ratio LK: YAK 1: 1 is introduced into the wine.

A blend of wine materials, reservoir liquor, yeast wiring prepared in the conventional manner in a traditional amount (3 million / cm ³ yeast cells) and a biological preparation glutar in an amount of 2 g / dal are introduced into the fermentation mixture.

At the end of the secondary fermentation, the wine is filtered. Prior to bottling, expeditionary liquor prepared by the present method is introduced into sparkling wine to bring the finished wine to the required condition, filtered and bottled.

Example 3. Similar to example 2, but the drug glutar is introduced into the fermentation mixture in an amount of 6 g / dal. In the expeditionary liquor injected LC: YAK 1: 2 in the amount of 600 mg / DM ³ .

Example 4. Similar to example 2, but in the fermentation mixture, elivite is added in an amount of 6 g / dal, and a mixture of citric and succinic acids in an amount of 800 mg / dm ³ in a ratio of 1: 2 is added to the expeditionary liquor.

Example 5. Similar to example 2, but in the fermentation mixture, elivite is introduced in an amount of 3 g / dal, a mixture of LC: YAK 1: 1 in an amount of 500 mg / dm ^{3 is} dosed into the expeditionary liquor

Example 6. Similar to example 2, but a mixture of glutaroma (3 g / dal) and a suspension of bentonite (1 g / dm ³ ) are introduced into the fermentation mixture, LC: YAK 1: 2, 500 mg / dm ³

A mixture of bentonite and glutaroma is prepared as follows: glutar (3 g / dal) is added to a suspension of bentonite (1 g / dm ³ ), the mixture is stirred until homogeneous and after 1 hour it is introduced into the fermentation mixture.

Example 7. Similar to example 6, but a mixture of glutaroma (2 g / dal) and a suspension of bentonite (3 g / dm ³ ) are introduced into the fermentation mixture, and LK: YAK 1: 1, 700 mg / dm ³ into the expeditionary liquor. A mixture of bentonite and glutaroma is prepared as follows: in a suspension of bentonite (3 g / dm ³ ) add glutar (2 g / dal), the mixture is stirred until homogeneous and after 2 hours it is introduced into the fermentation mixture.

Example 8. Similar to example 6, but a mixture of bentonite (3 g / dm ³ ) and elivite (6 g / dal) is introduced into the fermentation mixture, and LK: YAK 1: 2, 700 mg / dm ³ into the expeditionary liquor. A mixture of bentonite and elivite is prepared as follows: elivite (6 g / dal) is added to a suspension of bentonite (3 g / dm ³ ), the mixture is stirred until homogeneous and after 1 hour it is introduced into the fermentation mixture.

Example 9. Similar to example 6, but a mixture of bentonite (2 g / dm ³ ) and elivite (4 g / dal) is introduced into the fermentation mixture, and LK: YAK 1: 1, 500 mg / dm ³ into the expeditionary liquor. A mixture of bentonite and elivite is prepared as follows: elivite (4 g / dal) is added to a suspension of bentonite (2 g / dm ³ ), the mixture is stirred until homogeneous and after 2 hours it is introduced into the fermentation mixture.

Example 10. Similar to example 2, but a mixture of glutaroma (4 g / dal) and a suspension of bentonite (4 g / dm ³ ), LK: YAK 2: 1, 200 mg / dm ³ are introduced into the fermentation mixture. A mixture of bentonite and glutaroma is prepared as follows: in a suspension of bentonite (4 g / dm ³ ) is added glutar (4 g / dal), the mixture is stirred until homogeneous and after 1 hour it is introduced into the fermentation mixture.

Example 11. Similar to example 6, but a mixture of bentonite (0.5 g / dm ³ ) and elivite (1 g / dal) is introduced into the fermentation mixture, and LK: YAK 1: 1, 1000 mg / dm ³ into the expeditionary liquor. A mixture of bentonite and elivite is prepared as follows: elivite (1 g / dal) is added to a suspension of bentonite (0.5 g / dm ³ ), the mixture is stirred until homogeneous and after 2 hours it is introduced into the fermentation mixture.

Example 12. Similar to example 2, but a mixture of glutarome (1.5 g / dal) and a suspension of bentonite (3.5 g / dm ³ ), LK: YAK 2: 1, 200 mg / dm ³ are introduced into the fermentation mixture. A mixture of bentonite and glutarom is prepared as follows: glutar (1.5 g / dal) is added to a suspension of bentonite (3.5 g / dm ³ ), the mixture is stirred until homogeneous and after 1 hour it is introduced into the fermentation mixture.

Example 13. Similar to example 6, but a mixture of bentonite (0.5 g / dm ³ ) and elivite (1 g / dal) is introduced into the fermentation mixture, and LK: YAK 1: 1, 1000 mg / dm ³ into the expeditionary liquor. A mixture of bentonite and elivite is prepared as follows: in a suspension of bentonite (0.5 g / dm ³ ) add elivite (1 g / dal), a mixture

mix until smooth and after 2 hours contribute to the fermentation mixture.

Example 14. Similar to example 2, but a mixture of glutarome (6.5 g / dal) and a suspension of bentonite (3.5 g / dm ³ ), LK: YAK 2: 1, 900 mg / dm ³ are introduced into the fermentation mixture. A mixture of bentonite and glutaroma is prepared as follows: glutar (6.5 g / dal) is added to a suspension of bentonite (3.5 g / dm ³ ), the mixture is stirred until homogeneous and after 2.5 hours it is introduced into the fermentation mixture.

Example 15. Similar to example 6, but a mixture of bentonite (3.5 g / dm ³ ) and elivite (6.2 g / dal) is introduced into the fermentation mixture, and LK: YAK 1: 1, 1000 mg / dm into the expeditionary liquor ³ . A mixture of bentonite and elivite is prepared as follows: elivite (6.2 g / dal) is added to a suspension of bentonite (3.5 g / dm ³ ), the mixture is stirred until homogeneous and after 2.5 hours it is introduced into the fermentation mixture.

Example 16. Into the fermentation mixture is introduced a mixture of elivite and glutaroma, 1.8 g / dal, LC. YAK 1: 1, 800 mg / dm ³

Example 17. In a fermentation mixture, a mixture of elivite and glutaroma, 6.2 g / dal, LK: YAK 1: 2, 400 mg / dm ³ is introduced

Examples 18-35 are similar to examples 2-17, but the secondary fermentation was carried out according to the classical technology in bottles. In this case, biological preparations and their mixture with a suspension of bentonite were introduced into the circulation mixture simultaneously with the layout of a pure yeast culture (table).

An analysis of the data presented indicates that excess concentrations of elivite or glutaroma do not lead to an improvement in the performance of wine. Meanwhile, a decrease in the concentration of elivite or glutarome in the fermentation mixture causes activation of oxidative processes, which is reflected in the magnitude of the increasing oxygen concentration, OM potential (increases), and golden hues appear in color. All these negative reactions lead to a decrease in the tasting score.

Claims (1)

A method for the production of sparkling wine, involving the preparation of a blend of wine materials, reservoir and expeditionary liquors, yeast wiring, obtaining a fermentation mixture, secondary fermentation of the mixture and enriching the wine with biologically active substances, filtering, introducing expeditionary liquor, filtering and bottling wine, characterized in that it is biologically active substances are added to the fermentation mixture with glutar, or elivite, or a mixture of glutarom and elivite, or a mixture of glutarom and a suspension of bentonite, or a mixture of elivite and su of bentonite, and a mixture of citric and succinic acids in a ratio of 1: 1 - 1: 2 at a concentration of 400-800 mg / dm ^{3 is} added to the expeditionary liquor, the dosage of glutarom and elivite is 2-6 g / dal, and the suspension of bentonite is 1-3 g / dm ³ , while a mixture of glutarom and a suspension of bentonite, elivite and a suspension of bentonite is prepared 1-2 hours before entering into the fermentation mixture.