RU2733989C1 - Method for production of wine distillate - Google Patents

Abstract

FIELD: wine industry.

SUBSTANCE: method for production of wine distillate involves thermal treatment of a young distillate at temperature of 40–50 °C for 5–10 days in containers with oak wood chips in amount of 30–50 g/dm³, followed by holding the thermally treated wine distillate in contact with oak stave for 14–30 days with supply of oxygen in it in amount of 15 mg/dm³ at the beginning of laying for exposure.

EFFECT: invention allows to manufacture a product with higher organoleptic and physical-and-chemical indices, enhance its consumer safety with simultaneous increase of wine distillation maturing speed.

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Description

The invention relates to the wine industry, in particular to methods for producing wine distillates.

There is a known method for the production of wine distillate, adopted as the closest solution, which consists in the fact that alcoholized to a strength of 30-40 vol.% With a young wine distillate is introduced into a young wine distillate condensate containing native water, alcohol and volatile aromatic components of grape must, obtained condensation at a temperature from 0 to minus 20 ° C of vapors entrained by carbon dioxide during its fermentation, in an amount up to 10% of the volume of the distillate. Then the distillate according to a known technology is kept in the presence of oak wood or an extract from it for at least 12 months. When the condensate is stored for more than three days, it is preserved with alcohol rectified to a strength of 16 vol.%, Or with a young wine distillate. This allows you to increase the organoleptic and physicochemical characteristics of the finished product by enriching it with native aromatic components and other volatile fermentation products (see patent RU 2321626 C1, published 04.10.2008)

The disadvantage of this method is the complex process of collecting aromatic components at low temperatures, as well as a long aging process.

The technical problem solved by the invention is the accelerated production of a wine distillate corresponding to a wine distillate in terms of quality and safety, aged for at least six months.

The technical result of the invention is to obtain a wine distillate with higher organoleptic and physicochemical characteristics, to increase the consumer safety of the product while increasing the rate of maturation of the wine distillate.

The technical result of the invention is achieved due to the implementation of the method for the production of wine distillate, which consists in the fact that heat treatment of young wine distillate is carried out at a temperature of 40-50 ° C for 5-10 days in a container with oak chips in an amount of 30-50 g / dm ³ , after which the heat-treated wine distillate is held in contact with the oak stave for 14-30 days with the supply of oxygen in the amount of 15 mg / dm ³ at the beginning of the setting for aging.

When implementing the proposed method for the production of aged wine distillate, providing accelerated maturation of wine distillate, the following raw materials are used:

- table wine materials prepared for the production of wine distillate (mainly from grapes of the Vitis vinifera species);

- wine distillates of our own production.

The specified raw materials used for the production of aged wine distillates, in terms of safety indicators, meet the requirements of TR CU 021/2011.

Also, when implementing the method for the production of aged wine distillate, which ensures its accelerated maturation, the following is used:

- enamelled tanks made of materials that ensure the preservation of the quality and safety of wine distillates;

- oak riveting;

- gaseous technical and medical oxygen;

- processed oak chips approved for use in the food industry.

The method for the production of wine distillate is as follows.

Stage one (preparatory).

Selection of table wine material, which is used for the production of wine distillate.

To obtain a young wine distillate (which is subsequently used to obtain an aged wine distillate), we use table wine material of our own production from grapes, mainly of the Vitis vinifera species, which meets the requirements of GOST 32030-2013. Also, to obtain a young wine distillate, domestic table wine materials, prepared for the production of wine distillate from grapes of the Vitis vinifera species, corresponding to GOST 31493-2012, can be used.

Stage two (preparatory).

Getting a young wine distillate.

Young wine distillate, which is used for the production of aged wine distillate, is produced by fractionated distillation (by distillation) of table wine material on a continuous distillation apparatus, the technological mode of operation of which ensures the required productivity, as well as the quality and safety of the young wine distillates obtained. Also, for the subsequent production of wine distillate, domestic young wine distillates can be used that meet the requirements of GOST 31493-2012, and which in terms of quality and safety are not lower than the requirements provided for by GOST 31493-2012.

The first two stages of the production of wine distillate are preparatory, in which they can use either ready-made wine materials and young wine distillates, or their own production.

Next are the main stages of the proposed method for the production of wine distillate, which ensures its accelerated maturation.

Stage three.

Heat treatment of young wine distillate.

In the production of wine distillate, heat treatment of young wine distillate is carried out at a temperature of 40-50 ° C for 5-10 days. Heat treatment is carried out in a special container in contact with oak chips, the amount of which is 30-50 grams per 1 dm³ of young wine distillate (30-50 g / dm ³ ). Such thermal treatment of young wine distillate ensures the production of wine distillate corresponding to the quality and safety indicators of wine distillate aged for at least six months. Moreover, the specified amount of oak chips provides a total extract content in the wine distillate of at least 0.3 g / dm ³ .

Stage four.

Extract of thermally processed wine distillate.

Extract of thermally treated wine distillate is carried out in enameled tanks for 14-30 days in contact with oak staves at the rate of 1.05 m ³ per 1000 decaliters of distillate and with supply (dosing) of oxygen to the wine distillate. Moreover, the supply of oxygen is carried out in the amount of 15 milligrams per one decimeter of cubic wine distillate (15 mg / dm ³ ) at the beginning of the setting for aging. 15 mg / dm ^{3 of} oxygen is set once (at a time) immediately, as soon as the thermally treated wine distillate is poured into oak-riveted tanks.

In the production of wine distillate by the described method, the content of toxic elements in the aged wine distillate did not exceed the values established in TR CU 021/2011.

In the production of wine distillate, technological aids were used that meet the requirements of TR CU 029/2012, which, in contact with wine distillate, ensured the preservation of its quality and safety. We also used technological equipment that is used in the wine industry.

Table 1 below shows the organoleptic characteristics of the aged wine distillate obtained by the proposed method, which ensures its accelerated maturation. In this case, these indicators correspond to the wine distillate obtained by implementing the method using any quantitative value from the above range of temperatures, time and oak chips. In terms of quality and safety, such a wine distillate corresponds to a wine distillate aged for at least six months.

Table 1

Indicator name Characteristics of aged wine distillate Appearance Transparent, without impurities and sediment Colour Light straw to light amber Scent Complex, with wine tones, with tones of oak wood, without foreign odors Taste Clean, winey, burning

Table 2 shows the physicochemical characteristics of the aged wine distillate obtained by the proposed method. Moreover, these indicators also correspond to the wine distillate obtained by implementing the method using any quantitative value from the specified range of values.

table 2

Indicator name Value Volume fraction of ethyl alcohol,%, less 86.0 Mass concentration of higher alcohols, mg / 100 cm ^{3 of} anhydrous alcohol 160-600 Mass concentration of aldehydes in terms of acetaldehyde, mg / 100 cm ^{3 of} anhydrous alcohol 3.0-50.0 Mass concentration of medium ethers in terms of ethyl acetate, mg / 100 cm ^{3 of} anhydrous alcohol 30-270 Mass concentration of volatile acids in terms of acetic acid, mg / 100 cm ^{3 of} anhydrous alcohol, no more 250 Mass concentration of furfural, mg / 100 cm ^{3 of} anhydrous alcohol, no more 3.0 Mass concentration of total sulfur dioxide, mg / dm ³ , no more 45 Mass concentration of iron, mg / dm ³ , no more 1.5 Mass concentration of methyl alcohol, g / dm ^{3 of} anhydrous alcohol, no more 2.0

During the production of wine distillate, as well as after its production by the proposed method, the quality of raw materials, finished products and control of the technological process were checked.

Table 3 shows the values and results of inspection and control.

The following are examples of implementation of the invention for a wine distillate corresponding to the quality and safety indicators of a wine distillate aged for at least six months.

Example 1.

For the production of wine distillate, we used table wine material of our own production, from which young wine distillate was obtained by fractional distillation.

The resulting young wine distillate was subjected to heat treatment for 5 days in contact with oak chips in the amount of 30 g / dm ^{3 of} young wine distillate. Heat treatment was carried out at a temperature of 40 ° C. After the heat treatment, the wine distillate was kept for 14 days, while immediately at the start of the aging, oxygen was supplied once in an amount of 15 mg / dm ^{3 of} wine distillate.

The resulting wine distillate in all organoleptic and physicochemical parameters corresponded to the required values, corresponded to the food safety requirements, did not have any foreign inclusions and precipitates, and corresponded to the quality and safety indicators of wine distillate aged for at least six months.

Example 2.

The production of wine distillate was carried out in a similar way, as indicated in example 1. But for the production of wine distillate, a ready-made domestic table wine material was used, from which a young wine distillate was obtained by fractional distillation. The resulting young wine distillate was subjected to heat treatment for 8 days in contact with oak chips in the amount of 40 g / dm ^{3 of} young wine distillate. Heat treatment was carried out at a temperature of 45 ° C. After the heat treatment, the wine distillate was kept for 23 days, while immediately at the time of setting, oxygen was supplied once in an amount of 15 mg / dm ^{3 of} wine distillate.

The wine distillate thus obtained also corresponded to the required values in all organoleptic and physicochemical parameters, corresponded to the food safety requirements, did not have any foreign inclusions and precipitates, and corresponded to the quality and safety indicators of the wine distillate aged for at least six months.

Example 3.

The production of wine distillate was carried out in a similar way, as indicated in example 2. But for the production of wine distillate used ready-made domestic young wine distillate. Young wine distillate was subjected to heat treatment for 10 days in contact with oak chips in the amount of 50 g / dm ^{3 of} young wine distillate. Heat treatment was carried out at a temperature of 50 ° C. After the heat treatment, the wine distillate was kept for 30 days, while immediately at the start of the aging, oxygen was supplied once in the amount of 15 mg / dm ^{3 of} wine distillate.

The wine distillate thus obtained also corresponded to the required values in all organoleptic and physicochemical parameters, corresponded to the food safety requirements, did not have any foreign inclusions and precipitates, and corresponded to the quality and safety indicators of the wine distillate aged for at least six months.

The production of wine distillate was carried out in a similar way at other values in the indicated ranges of values. Moreover, when implementing the method used a combination of various quantitative ratios from the stated ranges. Those. heat treatment was carried out at different times from the range of 5-10 days at different temperatures from the specified temperature range, as well as at different amounts of oak chips from the range of 30-50 g / dm ³ . In addition, the exposure was carried out for different times from the specified range.

The resulting wine distillate in all organoleptic and physicochemical parameters corresponded to the required values, corresponded to the food safety requirements, did not have any foreign inclusions and precipitates, and corresponded to the quality and safety indicators of wine distillate aged for at least six months.

Claims (1)

A method for the production of wine distillate, which consists in the fact that heat treatment of young wine distillate is carried out at a temperature of 40-50 ° C for 5-10 days in a container with oak chips in an amount of 30-50 g / dm ³ , after which the heat-treated wine distillate in contact with oak stave for 14-30 days with the supply of oxygen in the amount of 15 mg / dm ³ at the beginning of the bookmark for aging.