RU94020030A - Method for producing matured white table wines - Google Patents

Method for producing matured white table wines

Info

Publication number
RU94020030A
RU94020030A RU94020030/13A RU94020030A RU94020030A RU 94020030 A RU94020030 A RU 94020030A RU 94020030/13 A RU94020030/13 A RU 94020030/13A RU 94020030 A RU94020030 A RU 94020030A RU 94020030 A RU94020030 A RU 94020030A
Authority
RU
Russia
Prior art keywords
weight concentration
wort
range
temperature
total weight
Prior art date
Application number
RU94020030/13A
Other languages
Russian (ru)
Other versions
RU2061029C1 (en
Inventor
Л.А. Оганесянц
Н.Г. Саришвили
Ю.А. Телегин
Original Assignee
Научно-производственное объединение пивоваренной
Научно-производственное объединение пивоваренной, безалкогольной и винодельческой промышленности
безалкогольной и винодельческой промышленности
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Научно-производственное объединение пивоваренной, Научно-производственное объединение пивоваренной, безалкогольной и винодельческой промышленности, безалкогольной и винодельческой промышленности filed Critical Научно-производственное объединение пивоваренной
Priority to RU94020030A priority Critical patent/RU2061029C1/en
Application granted granted Critical
Publication of RU2061029C1 publication Critical patent/RU2061029C1/en
Publication of RU94020030A publication Critical patent/RU94020030A/en

Links

Landscapes

  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Alcoholic Beverages (AREA)

Abstract

FIELD: wine industry. SUBSTANCE: method involves crushing grape; separating gravity must and first pressure fraction; mixing must; performing sulfitation on the basis of 75-100 mg of sulfurous acid per 1 dm of must; introducing 0.05-0.3% of liquid oak extract with weight concentration of dry substance within the range of 40-80 g/dm<M^>3<D> and total weight concentration of aromatic components within the range of 5-10 mg/dm<M^>3<D>; clearing must by introducing bentonite on the basis of value not exceeding 2 g/dm<M^>3<D>; settling at temperature of 10-14 C for 18-24 hours; fermenting must at temperature of 14-18 C; decantating from yeast sediments by open overflowing; conducting biological acidity reduction; adding liquid oak extract in an amount of 0.01-0.1% of total weight of wine material with weight concentration of dry substance within the range of 8-15 g/dm<M^>3<D> and total weight concentration of aromatic components of 30-50 mg/dm<M^>3<D>; holding in metal reservoirs for 6-8 months. EFFECT: increased efficiency and improved quality of wine.

Claims (1)

Сущность изобретения: виноград дробят, от мезги отделяют суслосамотек и прессовую фракцию первого давления, смешивают сусло, сульфитируют из расчета 75-100 мг сернистой кислоты на 1 дм сусла, в суслo вносят 0,05-0,3 % от его объема жидкого экстракта дуба с массовой концентрацией сухих веществ 40-60 г/дм3 и суммарной массовой концентрацией ароматических компонентов 5-10 мг/дм3 и осветляют его путем внесения бентонита из расчета не более 2 г/дм3 и отстаивания при температуре 10-14°С в течение 18-24 ч. Сусло сбраживают при температуре 14-18°С, декантируют с дрожжевых осадков путем открытой переливки, проводят биологическое кислотопонижение, добавляют в виноматериал 0,01-0,1 % от его объема жидкого экстракта дуба с массовой концентрацией сухих веществ 8-15 г/дм3 и суммарной массовой концентрацией ароматических компонентож 20-50 мг/дм3 и выдерживают в металлических резервуарах в течение 6-8 месяцев.The essence of the invention: grapes are crushed, wort and the press fraction of the first pressure are separated from the pulp, the wort is mixed, sulphonated at the rate of 75-100 mg of sulfurous acid per 1 dm of wort, 0.05-0.3% of its volume of liquid oak extract is added to the wort with a mass concentration of solids of 40-60 g / dm 3 and a total mass concentration of aromatic components of 5-10 mg / dm 3 and lighten it by adding bentonite at a rate of not more than 2 g / dm 3 and settling at a temperature of 10-14 ° C within 18-24 hours. Wort is fermented at a temperature of 14-18 ° C, decanted with yeast precipitation by open transfusion, a biological acid reduction is carried out, 0.01-0.1% of its volume of liquid oak extract with a mass concentration of solids of 8-15 g / dm 3 and a total mass concentration of aromatic components of 20-50 mg / dm 3 and incubated in metal tanks for 6-8 months.
RU94020030A 1994-05-31 1994-05-31 Method of white matured wine production RU2061029C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU94020030A RU2061029C1 (en) 1994-05-31 1994-05-31 Method of white matured wine production

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU94020030A RU2061029C1 (en) 1994-05-31 1994-05-31 Method of white matured wine production

Publications (2)

Publication Number Publication Date
RU2061029C1 RU2061029C1 (en) 1996-05-27
RU94020030A true RU94020030A (en) 1996-08-10

Family

ID=20156553

Family Applications (1)

Application Number Title Priority Date Filing Date
RU94020030A RU2061029C1 (en) 1994-05-31 1994-05-31 Method of white matured wine production

Country Status (1)

Country Link
RU (1) RU2061029C1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD1552G2 (en) * 1999-10-11 2001-04-30 Ынтреприндеря Технико-Штиинцификэ "Оенолаб" Process for matured wine production

Also Published As

Publication number Publication date
RU2061029C1 (en) 1996-05-27

Similar Documents

Publication Publication Date Title
Lafon-Lafourcade et al. Occurrence of lactic acid bacteria during the different stages of vinification and conservation of wines
Houtman et al. The effect of juice clarity and several conditions promoting yeast growth on fermentation rate, the production of aroma components and wine quality
Govender et al. Novel wine-mediated FLO11 flocculation phenotype of commercial Saccharomyces cerevisiae wine yeast strains with modified FLO gene expression
WO2008148156A1 (en) Methods and compositions for fining fermentable beverages
Thornton The introduction of flocculation into a homothallic wine yeast. A practical example of the modification of winemaking properties by the use of genetic techniques
Hamdi et al. Use of Aspergillus niger to improve filtration of olive mill waste‐waters
RU94020030A (en) Method for producing matured white table wines
Baucom et al. Biogenic amine content of New York state wines
Liu et al. Effect of insoluble solids on the sulfur dioxide content and rate of malolactic fermentation in white table wines
Sousa et al. Must deacidification with an induced flocculant yeast strain of Schizosaccharomyces pombe
Byrne et al. The iron content of grapes and wine
EA200501455A3 (en) METHOD OF PRODUCTION OF ORDINARY DESSERT SWEET RED WINE MUSCAT BLACK &#34;KARASAN&#34; ”
RU2143476C1 (en) Method for production of white aged wines
Lee et al. Kinetic behavior of Candida rugosa in the batch fermentation of sugar beet stillage; Temperature dependence of growth and flocculation characteristics
Vazquez et al. Enological characteristics of yeasts
RU2539753C1 (en) Wine material production method
SU1027198A1 (en) Method for making white table kakhetia wines
RU145637U1 (en) METHOD FOR PRODUCING ORDINARY MATERATED WHITE DRY WINE TABLE
CN1117078A (en) Low-cost extracting process for fermentation tailing liquor protein
Casalta et al. GRAPE SOLIDS: composition and impact on alcoholic fermentation
Malan et al. Pin-Mill and Roller Crushers Compared 2. Compositional Changes in Wines
RU2625032C1 (en) Method for manufacturing table wine materials
SU1685987A1 (en) Method for making dosage liqueur for production of sparkling wines
Wick et al. Performance characteristics of continuous yeast‐alcohol fermentors with no mechanical stirring
Rybalkina et al. P-3-13. ADAPTATION OF ELECTRODIALYSIS METHOD FOR PROCESSING OF WINEMAKING LIQUID WASTE