RU2752935C2 - Method for producing natural fruit and berry wine with the use of vegetable sugar substitute - Google Patents

Abstract

FIELD: winemaking industry.

SUBSTANCE: method for producing fruit and berry wine includes the preparation of juices from fruit and berry raw materials, the preparation of a blend of them, the addition of water and sugar, necessary to start the fermentation process, nitrogen nutrition, and plate of pure culture of wine yeast, fermentation to a residual sugar content of no more than 0.3 g/dm³, removal from the sediment of the resulting wine material, its clarification, filtration, application of stevia extract at the rate of 1.4 ml per 1 l of wine material, mixing, rest for 7 days with further filtration, quality control, hot filling in bottles, capping. Gooseberry and raspberry, or black currant, or chokeberry are used as raw materials. The blending of juices is carried out at a ratio of gooseberry juice of 70 %, juice from raspberries, or black currant, or chokeberry of 30 %.

EFFECT: invention makes it possible to obtain natural wines with high consumer properties, increased biological value and reduced energy value.

1 cl, 4 tbl

Description

The invention relates to the wine industry, in particular to the production of natural fruit and berry wine using a vegetable sweetener as a food product (drink) with reduced energy value and increased biological value due to the content of vitamins, macro- and microelements, organic acids. The product can be used for people over 18 years old of all groups of the healthy population, as well as those suffering from diseases such as obesity, diabetes mellitus, metabolic disorders.

There are natural grape wines, varietal fruit (fruit and berry) wines containing sugar in their composition (semi-dry, semi-sweet, sweet wines).

The disadvantages of grape wines are the low content of biologically active substances, since grape juice is well balanced in terms of the content of sugars and acids, but it contains much less vitamins, minerals, and other micronutrients useful to humans compared to fruit juices. Varietal fruit (fruit and berry) wines, consisting of only one type of fruit or berries, contain a greater amount of nutrients than grape wines.

The closest in technical essence is a method of producing fruit and berry wine by fermenting fruit or berry juices and blending using the necessary additives [4].

In the process of blending several types of juices (before the start of fermentation), fruit and berry wines, even more valuable in terms of the content of biologically active substances, can be obtained. So, raspberries are very valuable in chemical composition and are more used for the production of other products, for example, boiled with sugar (jams, confitures), which are used ready-made and used as semi-finished products for the production of flour confectionery, dairy products, etc. It is less advisable to produce varietal raspberry wines, in this case it is enough to add raspberry juice to the juice of berries that are less valuable for processing, for example, gooseberries. In the same way, you can use berries of black currant, chokeberry (chokeberry). Varietal wine made from the juice of these berries is quite specific, has a tart, slightly "heavy" taste. For this reason, it is proposed to mix the juice of the above listed fruits and berries with gooseberry juice.

It is known that the Russian consumer prefers to use semi-sweet wines. Traditional semi-sweet fruit wines contain a very significant amount of sugar, the use of which is contraindicated in certain groups of people. The authors of the invention propose, instead of sugar, to add a natural vegetable stevia sweetener to the finished dry wine material.

The problem posed by the applicant is a method for the production of natural fruit wine without added sugar, obtained by adding concentrated stevia extract to the recipe.

The technical result of the invention is high consumer properties and increased biological value of the finished product. Also, the developed recipe allows to significantly reduce the energy value of the product in comparison with the traditional recipe.

Stevia's active compounds (stevioside and steviol) improve insulin response to high blood sugar levels. Stevia also contains powerful antioxidants - phenols from the plant itself - that can help with diabetes. These phenols fight oxidative damage that usually accompanies obesity and other metabolic disorders [5,6].

The technical result is achieved by the fact that in the method of producing natural fruit and berry wine at the stage of blending fermented dry wine material instead of sugar, concentrated stevia extract is introduced. Before preparing the wort for fermentation, juices were blended in the following variants and ratios:

1. Wine "Gooseberry-raspberry" - 70% gooseberry juice, 30% raspberry juice;

2. Wine "Gooseberry-black currant" - 70% gooseberry juice, 30% black currant juice;

3. Wine "Gooseberry-chokeberry" - 70% gooseberry juice, 30% chokeberry juice.

Raspberry, black currant and black chokeberry juice acts as an enriching component of the main raw material (gooseberry juice). The composition of this raw material contains a greater amount of vitamin C, beta-carotene, vitamins of group B, PP, E, calcium, iron, iodine, tannins and many other substances useful for the human body. The specified fruit and berry raw materials have medicinal properties, which are preserved in wine.

Raspberries are prized for their excellent taste, aroma, dietary and medicinal properties. Among the organic acids, raspberries contain salicylic acid, which has an anti-inflammatory effect on the human body, and folic acid, which has a beneficial effect on the nervous system.

Black currant is valued for its high content of organic acids (citric), vitamins C, B ₁ , B ₂ , carotene, tannins and aromatic substances, which are preserved with all processing methods.

In the berries of black chokeberry, the amount of ascorbic acid reaches 120 mg / 100 g, contains a P-vitamin complex, consisting of flavonoids (rutin, hesperidin, quercetin), catechins, anthocyanins. Features of the vitamin and mineral composition provide dietary and medicinal properties of chokeberry [1].

According to the classical technology for producing semi-sweet wine, sugar is added to the dry wine material at the end of the technological process. The introduction of concentrated stevia extract into the recipe instead of sugar makes it possible to increase the dietary value of fruit and berry blended wine by reducing its calorie content; the organoleptic properties remain the same or become better as in the production of wine according to the classical technology with sugar.

Stevia extract, concentrated in transparency, color and aroma, is compatible with wine, and remains stable for a long time. Due to its dietary properties - no sugar and low calorie content, the extract can be used for the production of medicinal and prophylactic wines. One liter of concentrated stevia extract replaces 50 kg of sugar [2].

To obtain semi-sweet wine, it is enough to add 1.4 ml of stevia extract per liter of finished dry wine material.

Thus, the use of all the recipe ingredients stated in the above mentioned proportions makes it possible to obtain a product characterized by excellent organoleptic properties, increased biological value, and low calorie content.

The technological process for the production of semi-sweet natural fruit and berry blended wine using a vegetable sweetener is carried out as follows. The berries are carefully sorted, washed (except for raspberries), and crushed. The pulp is heated to a temperature of 50 ° C, incubated for 20 minutes, cooled to 30 ° C and pressed to obtain juice. The resulting juice is clarified by settling at a temperature of 6-8 ° C during the day. To prepare the wort, clear juice is mixed in the required proportions according to the recipe, water is added to reduce acidity, sugar necessary to start the fermentation process, nitrogenous nutrition in the form of an aqueous solution of ammonia (concentration 25%) in an amount of 0.2 ml / l, dilution of a pure culture wine yeast in the amount of 3% of the wort volume. After fermentation, the resulting wine material is removed from the sediment, clarified, filtered. To bring the wine to the category of semi-sweet, add concentrated stevia extract at the rate of 1.4 ml per liter of dry wine material, mix, filter after 7 days of rest. Then the wine is bottled in a hot way, corked, bottles are labeled.

The information given below in tables 1-4 in comparison characterizes the composition, quality characteristics, energy value of natural fruit and berry wine, obtained according to the classical production technology and according to the technology using a vegetable sweetener.

As can be seen from table 2, replacing sugar with a concentrated stevia extract in the proposed method for the production of natural fruit and berry wine did not affect the change in color, transparency and aroma of the finished product, on the contrary, the taste of the experimental samples became more complete and harmonious.

Table 3 shows that the mass concentration of sugars in the experimental samples is significantly lower than in the control ones, which is confirmed by a number of other researchers [3].

When calculating the energy value, only the carbohydrate content was taken into account, since the content of proteins and fats in wine is extremely low.

According to table 4, it can be seen that the energy value of the obtained fruit and berry wines using a vegetable sweetener (concentrated stevia extract) is practically zero.

The functional effect of eating natural fruit and berry wine based on juice from gooseberries, raspberries, black currants and chokeberries in various combinations with the use of a vegetable sweetener is confirmed by the high consumer properties of the finished product, the content of biologically active substances (vitamins, minerals, organic acids), almost zero calories.

This invention can find wide application in the wine industry, which indicates its industrial applicability.

The technical result is achieved only if the described production parameters, the specified ratio of prescription components are observed, and consists in increasing the consumer properties of the product, reducing the cost of resources and time for the production process.

A positive effect in the implementation of the proposed method of wine production is that it allows you to obtain natural fruit and berry wines using a vegetable sweetener from available domestic fruit and berry raw materials with the maximum preservation of biologically active substances of the raw material in the finished product.

Sources of information

1. Plotnikova T.V., Poznyakovsky V.M., Larina T.V. Examination of fresh fruits and vegetables: Textbook. allowance. Novosib publishing house. University, 2001 .-- 302 p.

2. A method of obtaining an extract from the stevia rebaudiana bertoni plant for winemaking. Invention patent. Shazzo R.I., Erashova L.D., Dergunov A.V., Zhukov A.I. Patentee - Krasnodar Research Institute of Storage and Processing of Agricultural Products, 2001

3. Tsugkieva VB, Dzantieva LB, Tokhtieva L.Kh. Technology for the production of special strong wine with the use of stevia sweetener // Achievements of science for agriculture: Proceedings of the All-Russian scientific-practical conference (in absentia). 2017.S. 207-210. Publisher: Mountain State Agrarian University.

4. Great Soviet Encyclopedia. M .: Sov. encyclopedia, 1981, vol. 7. P.109.

5. Allison Pigatto. Is There a Diet Drink Made With Stevia? Available at: https://www.livestrong.com/article/296851-is-there-a-diet-drink-made-with-stevia/

6. Brian Stanton. Stevia vs. Artificial Sweeteners. Health, September 26, 2018. Available at: https://www.zevia.com/blog/stevia-vs-artificial-sweeteners

Claims (1)

A method for the production of fruit and berry wine, including the preparation of juices from fruit and berry raw materials by sorting, washing, crushing, heating the pulp to a temperature of 50 ° C, holding for 20 minutes, cooling to 30 ° C and pressing to obtain juice with its further clarification by settling at a temperature of 6-8 ° C during the day, preparing a blend from juices, adding water to the blend to reduce acidity, sugar required to start the fermentation process, nitrogenous nutrition in the form of an aqueous solution of ammonia with a concentration of 25% in an amount of 0.2 ml / l, dilution of pure culture of wine yeast in an amount of 3% of the wort volume, fermentation to a residual sugar content of not more than 0.3 g / dm ³ , removal of the resulting wine material from the sediment, its clarification, filtration, introduction of stevia extract at the rate of 1, 4 ml per 1 liter of wine material, stirring, rest for 7 days with further filtration, quality control, hot filling into bottles, capping, while quality All raw materials use gooseberries and raspberries, or black currants, or black chokeberries, and juices are blended at a ratio of gooseberry juice 70%, raspberry juice, or black currant, or chokeberry 30%.