RU2747210C1 - Method for producing sparkling pink wine - Google Patents

Abstract

FIELD: wine industry.SUBSTANCE: method of production of young sparkling pink wine provides for the preparation of must from colored grape varieties with preliminary sulfitation of 75-100 mg/dm3SO2, settling at a temperature of 10-12 °C for 1 day, decantation, its incomplete fermentation at a temperature of 14-16 °C in tank with the use of a liquid distribution of the yeast race I-525 (Sevastopol 23) to obtain unfermented wort with a residual mass concentration of sugars 22-24 g/dm3, decantation of unfermented wort into a tank for making of tirage mixture, microbiological control of yeast state and their amount based on at least 1 million living cells in 1 cm3of wort, adding a suspension of sodium bentonite at the rate of 0.2 g/dm3, mixing and filling the tirage mixture into bottles, capping, stacking bottles, after fermentation for 20-30 days, remuage, cold treatment, freezing the necks of bottles with sediment in the bath, disgorgement, adjusting sugar conditions, refilling, capping, control exposure for 10 days at a temperature of 17-25 °C, packaging.EFFECT: invention allows to accelerate the process of obtaining sparkling wine with its high quality characteristics.1 cl, 4 tbl, 2 ex

Description

1. Field of technology

The invention relates to the wine-making industry of the food industry.

The aim of the invention is to create a young sparkling rosé wine by the bottle method, without post-exposure aging, with the preservation of the aromatic complex and biopolymers of the grapes used, which has a positive effect on the formation of the foamy and sparkling properties of the finished wine.

2. State of the art

Prototype: There is a known method of producing sparkling wines Methode ancestrale ("Method of ancestors") in France (http://wineclass.citylady.ru/sparkling-production.htm#rural). Sparkling wine is obtained by incomplete fermentation on the spontaneous microflora of grape must, first in fermentation tanks, then after stopping fermentation by cooling, the unfermented must is bottled and further fermented in sealed bottles, thereby saturated with carbon dioxide.

The disadvantages of the prototype include: the complexity of the control of technological operations in order to obtain a product of guaranteed quality, since the fermentation process with the participation of spontaneous microflora is difficult to regulate. At the same time, the finished sparkling wine can have both high and low pressure and CO ₂ content, as well as residual sugars, which, in turn, can become a breeding ground for the development of lactic acid bacteria, etc. Also, wines produced by this method are often are cloudy due to the difficulty of removing the yeast sediment.

Analogue 1: There is a known method for the production of sparkling wines by the bottle method ("Collection of basic rules, technological instructions and regulatory materials for the production of wine products" p. 70 pp. 4.5.1), including the preparation of dry table wine materials for sparkling wines, circulating liqueur ( from processed wine material and sucrose) and distribution of pure yeast culture (CKD); preparation of a circulation mixture (from processed dry table wine materials, a circulation liqueur, a distribution of CKD and bentonite), setting a circulation, post-production aging (from 9 months to 3 years), remuage and disgorgement. In the process of preparing wine materials, grapes are crushed with ridge separation or pressed with whole bunches, in the process of pressing, must is taken in an amount of up to 650 dm ³ from 1 ton of grapes, the must is clarified for 14-24 hours at a temperature of 8-10 ° C in tanks with a device for regulating temperature, then fermentation is carried out on ČKD at a temperature in the range of 14-18 ° C. The resulting wine materials are subsequently processed, filtered and used to make sparkling wines.

Its disadvantages include the duration of the technological process in time and, as a result, large material costs.

Analogue 2: Described is a method of producing sparkling dry and semi-dry young wine, when, as a result of one fermentation in a special sealed container, a wine with a unique aroma and taste of Muscat grapes is obtained (http://millstream-wines.ru/product/av-shampanskoe/) ... Grapes, which have reached a mass concentration of sugars of 220 g / dm ³ , are carefully sorted and sent for processing, during which the must is extracted on membrane presses from Bucher Vaslin with a short infusion of the pulp for 4 hours. Gravity wort and wort of the first pressure settle for 24 hours, after which it is pumped into a thermally insulated stainless steel tank with registers maintaining the temperature from minus 2 to minus 4 ° C. After long-term storage in the cold, the wort is fermented into acrotophores in an open way on yeast; upon reaching certain conditions, further fermentation is carried out directly to the brand (dry, semi-dry, semi-sweet) in closed acratophores in order to accumulate the required amount of carbon dioxide and pressure. Then isobaric filtration and filling is carried out.

The disadvantage of this method is the need for long-term storage in the cold, as well as the need to use special equipment for working under pressure (acratophores), and the use of exogenous carbon dioxide in order to create back pressure during filtration, which can pass into finished products, which can call into question the naturalness finished products.

Analogue 3: The method of production of sparkling pink semi-dry young wine “Krasnostop. Chateau Taman "(Eurasian patent No. 025028, Botnar Vanda Ivanovna, application No. 201300476), which is produced from Krasnostop Anapsky grapes. This young semi-dry rosé wine is prepared using the acratophoric method directly in the wine-making season and is released to the consumer in November (for the holiday of young wine).

The disadvantages of this method include the need to use special equipment for working under pressure (acratophores) and the use of exogenous carbon dioxide in order to create back pressure during filtration, which can pass into the finished product, which can call into question the naturalness of the finished product.

The proposed method is devoid of these drawbacks: since the selected sulfitation modes inhibit the development of wild microflora, fermentation is carried out on a pure culture of yeast I-525 (Sevastopol 23) from the collection of microorganisms of winemaking "Magarach" of the Federal State Budgetary Institution "VNNIIIViV" Magarach "RAS" (http: // magarach- institut.ru/wp-content/uploads/2018/11/%D0%9A%D0%B0%D1%82%D0%B0%D0%BB%D0%BE%D0%B3-%D0%B2%D0% B8% D0% BD% D0% BD% D1% 8B% D1% 85-% D0% B4% D1% 80% D0% BE% D0% B6% D0% B6% D0% B5% D0% B9-% D1% 82.1-2017.pdf), and the number of living cells is controlled (in 1 cm of wort there should be at least 1 million living cells), including before laying the circulation (in contrast to the prototype). Fermentation takes place in standard equipment, and after-fermentation (or secondary fermentation) in bottles intended for champagne and sparkling wines for 20-30 days, remuage (bringing the sediment to the cork) is carried out immediately after the end of fermentation. Freezing the sediment in the neck allows you to get a clear wine after the sediment is discharged (disgorgement). In the production process, a minimum number of treatments is used, which allows preserving the aromatic complex of the grapes used in the wine and obtaining a completely natural product, without the content of substances of non-grape origin with good foamy and sparkling properties. The whole process of producing sparkling wine from the moment of grape harvest does not exceed 2-3 months (unlike analogue 1), which allows you to start selling finished products of a new harvest before the New Year holidays, which will have a positive effect on the economy of the enterprise. Also, unlike analogues 2 and 3, the proposed method does not require special equipment for working under pressure (acrotophores), which greatly simplifies the implementation of this production method even in small wineries.

3. The essence of the invention

The proposed method includes: preparation directly in the season of winemaking fresh must from colored grape varieties, processed for clarification by any of the known methods with preliminary sulfitation of 75-100 mg / dm ³ SO ₂ ; settling at a temperature of 10-12 ° C for 1 day; removal from sediment (decantation). Part of the clarified grape must must be sent for storage in a thermos tank at a temperature of 0-2 ° C for possible subsequent use when bringing the sparkling wine into sugar conditions. Wort fermentation is carried out using a liquid dilution of the yeast race, suitable for primary and secondary fermentation I-525 (Sevastopol 23) from the collection of microorganisms of winemaking "Magarach" FGBUN "VNNIIViV" Magarach "RAS", in a tank at a temperature of 14-16 ° C until reaching mass concentration of sugars 22-24 g / dm ³ . Microbiological control of the yeast state and their quantity is carried out (in 1 cm ^{3 of} wort there should be at least 1 million living cells). Then, the fermenting wort is decanted from the sediment into a tank for preparing a batch mixture, into which a suspension of sodium bentonite is introduced at the rate of 0.2 g / dm ³ , mixed and poured into bottles, sealed with a circulation cork, fastening it with a muzle or a staple, or a crown cork, and the bottles are placed. in stacks in a horizontal position in a room with a constant temperature of 12-14 ° C.

The fermentation process in bottles lasts for 20-30 days, then the CO ₂ pressure in the bottle and the concentration of residual sugars are determined, remuage (the operation of settling the sediment on the cork). After that, the bottles upside down in bottle boxes are placed in a refrigerator for cold treatment at a temperature of minus 3, minus 4 ° C for 2 days. During this treatment, crystals of tartar fall out on the neck of the bottle. Then the cold bottles, with their neck down, are sent for the disgorgement operation, during which the bottle necks are immersed in a bath with a cooling mixture (a solution of calcium chloride or glycerin at a temperature from minus 16 to minus 18 ° C), where the entire sediment is frozen, which then discarded (disgorgement). If necessary, taking into account the conditions for the sugars of the produced sparkling wine, clarified grape must (of the original batch) or concentrated grape must prepared from the original batch of clarified must are dosed into the bottle. A bottle of sparkling wine is topped up with the same wine. They are sealed with an expedition stopper, which is fixed to the muzlet and shaken and placed in a room with a temperature of 17-25 ° C for a control exposure for 10 days. Bottles are stacked in batches, decorated and packed in boxes.

If it is impossible to use unfermented wort (unfermented wort) immediately after its receipt, unfermented wort with a mass concentration of sugars of 22-24 g / dm3 is filtered and sent to a thermos tank, where it is stored at a temperature of 0-2 ° C (until the moment of use. In this case, when preparing a batch mixture, a liquid dilution of a pure culture of yeast recommended for secondary fermentation I-525 (Sevastopol 23) from the collection of microorganisms of winemaking "Magarach" of the Federal State Budgetary Institution "VNNIIIViV" Magarach "RAS" is introduced into the wort at a temperature not lower than 12 ° C, a suspension of sodium bentonite at the rate of 0.2 g / dm 3, mixed and poured into bottles, sealed with a circulation cork with a muzle or a bracket, or a crown cork, and the bottles are stacked horizontally in a room with a constant temperature of 12-14 ° C.

The technical result is achieved through the use of a liquid distribution of a pure culture of yeast I-525 (Sevastopol 23) from the collection of microorganisms of winemaking "Magarach", suitable for primary and secondary fermentation, the use of a minimum number of wort treatments, and the elimination of post-run aging, which contributes to the preservation of the aromatic complex and biopolymers of the original grapes, positively affecting the formation of foamy (due to the preservation of polymer structure substances in them, in particular, polyphenols) and sparkling properties of the finished product (due to the accumulation of a sufficient amount of bound forms of carbon dioxide).

4. Implementation of the invention

Examples of

1. During the wine-making season, manual harvesting of Cabernet-Sauvignon grapes was carried out at a mass concentration of sugars of 190 g / dm ³ . The processing was carried out by pressing in whole bunches on a basket press with a wort output of 500 dm3 from 1 ton of grapes. The wort was sulfitized to suppress wild microflora and to prevent oxidation at the rate of 75 mg / dm ³ SO ₂ , treated with gelatin (15 mg / dm ³ ) and bentonite (1.5 g / dm ³ ) and settled for 1 day at a temperature of 12 ° C, then removal from the sediment (decantation), introduction of a liquid dilution of pure culture of yeast of race I-525 (Sevastopol 23) from the collection of microorganisms of winemaking "Magarach" of the Federal State Budgetary Institution "VNNIIIViV" Magarach "RAS" and fermentation in the tank at a temperature of 14-16 ° C until the mass concentration of sugars reaches 22-24 g / dm ³ . The fermenting wort was removed from the sediment and sent to the tank for the preparation of the batch mixture, into which, after technochemical and microbiological control (in 1 cm ^{3 of the} wort there was at least 1 million living yeast cells), sodium bentonite was introduced at the rate of 0.2 g / dm3 ³ . The circulation mixture was mixed, poured into bottles intended for champagne and sparkling wines, which were sealed with a circulation cork, fastened with a bracket and placed in a room with a constant temperature of 12-14 ° C. After 20 days, after monitoring the pressure of carbon dioxide in the bottles and measuring the mass concentration of residual sugars, the sediment was reduced to a cork (remuage) in the music stands for 7 days. Then the bottles were placed with their neck down in bottle boxes and placed in a refrigerator for 2 days at a temperature of minus 3 ° C. After that, the operation of sludge discharge (disgorgement) was carried out, with preliminary freezing in a bath with a cooling mixture (calcium chloride solution) of all the sediment formed in the neck of the bottle. Refilling was carried out with the same wine and capping with an expedition stopper, which was fixed to the muselle, and control exposure for 10 days at a temperature of 20 ° C, registration and packing in boxes. In the middle of December (the year of the harvest), the young extra brut pink sparkling wine was ready to drink.

2. During the wine-making season, manual harvesting of Muscat pink grapes was carried out at a mass concentration of sugars of 220 g / dm ³ . Processing was carried out by crushing with ridge separation, sulfitation of the pulp (to suppress wild microflora and to prevent oxidation) at the rate of 75 mg / dm ³ SO ₂ , short-term infusion of the pulp for 4 hours (for better extraction of aromatic substances) and pressing on a pneumatic press with an output must 600 dm ³ from 1 ton of grapes. The resulting wort was treated with gelatin (10 mg / dm ³ ) and bentonite (1.0 g / dm ³ ), settled for 1 day at a temperature of 12 ° C, then removed from the sediment (decantation) and fermentation in the tank using liquid distribution pure culture of yeast I-525 (Sevastopol 23) from the collection of microorganisms of winemaking "Magarach" FGBUN "VNRIViV" Magarach "RAS" at a temperature of 14-16 ° C until the mass concentration of sugars reaches 22-24 g / dm ³ . The wort was cooled and filtered for storage in a thermos tank at a temperature of 0-2 ° C. After 14 days, the wort was pumped into the tank for preparing the batch mix, where it was kept until the ambient temperature reached. Then, after the implementation of technochemical and microbiological controls, a pure yeast culture (race I-525 Sevastopol 23) at a concentration of 1 million cells in 1 cm ³ and sodium bentonite at a rate of 0.2 g / dm ³ were added to the wort. The mixture was mixed, poured into bottles intended for champagne and sparkling wines, which were sealed with a circulation cork, secured with a bracket and placed in a room with a constant temperature of 12-14 ° C. After 20 days, after monitoring the pressure and the content of residual sugars, the sediment was reduced to a cork (remuage) in the music stands for 7 days. Then the bottles were installed with their neck down in bottle boxes and placed in a refrigerator for 2 days at a temperature of minus 4 ° C. After that, the operation of sludge discharge (disgorgement) was carried out, with preliminary freezing in a bath with a cooling mixture (glycerin solution) of the formed sludge in the neck of the bottle. Refilling was carried out with the same wine and capping with an expedition stopper, which was fixed to the muzzle, control exposure for 10 days at a temperature of 20 ° C, decoration and packing in boxes. In the middle of December (the year of the harvest), the young extra brut pink sparkling wine was ready to drink.

In finished samples of sparkling wines, an expert analysis of physical and chemical parameters and organoleptic assessment were carried out. The results are shown in Tables 1-4.

According to the data obtained, sparkling wines in all regulated indicators met the requirements of regulatory documents. The wines did not accumulate a high content of volatile acids and aldehydes, they were not oxidized, with a bright aroma inherent in the used grape variety. The Rose Muscat sparkling wine contained sufficient free and bound terpenes to provide a characteristic Muscat tone. The wines were characterized by good foamy properties (due to the preservation of polymer structure substances, in particular, polyphenols) and sparkling properties (due to the accumulation of a sufficient amount of bound forms of carbon dioxide).

Claims (1)

A method for the production of young sparkling pink wine, which provides for the preparation of must during the winemaking season from colored grape varieties, treated for clarification with preliminary sulfitation of 75-100 mg / dm ³ SO ₂ , settling at a temperature of 10-12 ° C for 1 day, decantation, its incomplete fermentation at a temperature of 14-16 ° C in a tank using a liquid dilution of the yeast race I-525 (Sevastopol 23) to obtain an unfermented wort with a residual mass concentration of sugars 22-24 g / dm ³ , decanting the unfermented wort into a tank for preparing a batch mixtures, microbiological monitoring of the state of yeast and their quantity at the rate of 1 cm ^{3 of} wort at least 1 million living cells, introduction of a suspension of sodium bentonite at the rate of 0.2 g / dm ³ , mixing and filling the batch mixture into bottles, sealing, placing bottles in stacks in a horizontal position in a room with a constant temperature of 12-14 ° C, additional fermentation in bottles for 20-30 days, remu already, cold treatment of inverted bottles at temperatures from minus 3 to minus 4 ° С for 2 days, freezing the necks of bottles with sediment in a bath filled with a solution of calcium chloride or glycerin at temperatures from minus 16 to minus 18 ° С, disgorgement, conditioning for sugars, topping up with the same wine, sealing with an expedition stopper, which is fixed to the muselle, control exposure for 10 days at a temperature of 17-25 ° C, packaging.