SU1033536A1 - Method for making fruit and berry wine - Google Patents

Abstract

METHOD FOR PRODUCTION Fruit and Berry Nina, comprising the fermentation of wort, processing the fermented mash, blending, maderyeatsiyu, holding and filling, characterized in that, in order to increase the organoleptic properties of the finished product, and provide for producing stable at QUALITY count wine, after fermentation wort dokrepl dissolved rectified alcohol up to 16.0–16.5% by volume, pasteurized, 150–200 mg / l of wood extract in terms of dry matter and fermentation for 5–6 days with continuous aeration of the medium with air in the presence of 400–600 ppm. / ml draw ments attached to the nozzle, followed by blending it and Made eizatsyu carried out at 40-42s to within 28-32 days.

Description

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SP

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Yes

The invention relates to the wine industry i, in particular, to methods for producing fruit wines.

A known method of producing a block wine with the properties of Madeira by means of using hay wood in the form of sawdust during heat treatment of a pre-sugared wine series for 40-45 days at 60-65 C. Moreover, during the first ten days of Q heat treatment oxygen is metered into vinomaterial 1.

The closest to the invention is a method involving the use of block wine materials, semi-processed according to the generally accepted technology, sugaring them, heated to 65 ± 2 ° C for 40-45 days, and for secondary use of oak riveting 45-50 in the presence of oxygen, which is served daily for the first 20 days in an amount of 100–200 mg / l to intensify oxidative processes, bringing the wine to condition, aging the blend for less than 30 days, blending, filtration and bottling, j Technological duration Ikla 93-103 days t2}

The disadvantages of this method are the duration of the heat treatment, the high temperature of the heating of the wine material and the cyclical nature of the process, which, on the one hand, is unfavorable for the quality of the wine, and, on the other hand, the periodicity of the riveting surface - process:; samaderation at 65 ° C is associated with high production costs.

The purpose of the invention is to increase the organoleptic properties of the finished product and to ensure that the quality of the wine is more stable.

This is achieved by the fact that according to the method of production of fruit-bearing wine, including the fermentation of wort, the treatment of fermented wort, blend ,. 45 madeization, aging and bottling, after fermentation, the wort is added with rectified alcohol to 16.0-16.5% by volume, pasteurized, 150-200 mg / l of wood extract are introduced in terms of 50% dry matter and fermented in for 5-6 days. with continuous aeration of the medium with air in the presence of 400-600 ppm of yeast attached to the nozzle, followed by blending it, and maderization was carried out at 40-42 ° C for 28-32 days.

The proposed method is carried out as follows.

Freshly pressed block juice is sulphated and divided into two streams. A smaller part of the flow after treatment with the pasting agents, clarification and pasteurization is directed to growing the yeast under continuous 65

aeration of the medium in a yeast degenerator, from which the yeast is fed to the nozzle in the lower part of the apparatus, to accumulate 400-600 ppm / ml of yeast cells, after which the yeast-generator is turned off, and most of the flow is sugared, clarified and pasteurized, if necessary then fermented with one of the known methods. The fermented juice is filtered, adjusted to 16.0-16, 5ob. %, pasteurized and, after the introduction of 100-150 mg / m, wood extract in terms of dry substance is fed to the lower part of the apparatus simultaneously with yeast and kept in the stream in the apparatus with the nozzle by continuous aeration of the medium with air.

The vinymaterial, which has undergone exposure, is continuously taken from the upper part of the apparatus with an aldehyde content of 150–20 p mg / l, blended, adjusted to alcohol and sugar content of the corresponding brands, and subjected to heating for 40–42 ° C for a month, maintaining - Coagulation of oxygen dissolved in wine at a level of 1-3 mg / l. The blend that has undergone madederization is cooled, if necessary, treated with adhesive substances, clarified, incubated for 30-60 days, and poured out after filtration.

Example 1 Freshly pressed block juice is sulphitized at the rate of 100 mg / l of total sulfuric acid and divided into two streams. A smaller part in the amount of 10% is treated with bentonite in combination with polyacrylamide at doses of 40 g / dal and 15 mg / l, respectively, pasteurized and used as a nutrient medium for preparing sherry yeast during aeration of the medium with sterile air at the rate of 5 volume per volume of medium per minute. The main part of freshly squeezed juice is saccharified to obtain 5% by volume of a substrate, fermented, treated with bentonite at a dose of 20 g / dal, removed from the sediment with filtration, pasteurized, added to 16% by volume of alcohol, 150 mg / l of oak extract are dosed into transfer to dry substance and sent for aging into the apparatus with the nozzle during aeration of the medium with sterile air at the rate of 0.1 volume per volume of medium per hour simultaneously with the yeast dispensing of a pure culture of sherry yeast of the race Sherry AY K before accumulation in the apparatus on the nozzle 400 million / ml of yeast cells, followed by yeast generator off. The vynomaterial undergoing aging with an aldehyde content of 150 mg / l is taken from the apparatus, accumulated in containers and blended to bring the finished wine up to standard, 17% by alcohol and 3.5 g / 100 m for sugar. The blend is subjected to heat treatment for a month in. 3 103 - “p) in the presence of oxygen at the level of 2 Mg / l. The blend that underwent makeridization is cooled to room temperature. stand 2 months filtered and poured. . Example 2. Freshly squeezed. juice is sulphidized. Up to SO mg / l of total sulfurous acid I, treated with bentonite in combination with polyacrylamide in doses of 25 g / dal and 20 ml / l, after clarification, are removed from the precipitate and divided into two streams. A smaller part of the stream, 10% 1, is sent after pasteurization to grow the sherry yeast in a yeast generator, and the rest of the juice after sugaring and pasteurization is sent to the apparatus with the nozzle for brooding, prepared with yeast and fermented. After accumulation of the Nozzle 600 mln / ml. Yeast cells, yeast generator cells are keyed. Fermentation is carried out in an uninterrupted stream to obtain alcohol piping 36 alcohol 12 vol.%. The process is then carried out analogously to example 1. The proposed method allows to create optimal conditions for direct regulation of oxidative recovery reactions and the synthesis of the aromatic properties of the wine material at the fermentation stage at 40-42 ° C, resulting in improved organoleptic qualities of the wine and i decreases the cost of heating the wine. The average score of madeized wine with preliminary fermentation is soy-, taqil 8.6, and for the base object. - In addition, the quality of wine is stable, and all technological processes are transferred to the flow, which creates favorable conditions for regulating and automating the production process. .

Claims (1)

METHOD FOR PRODUCING FRUITLY WINE WINE, including fermentation of wort, processing of fermented wort, blending, make-up, aging and bottling, characterized in that, in order to increase the organoleptic properties of the finished product and ensure a stable wine quality, after fermentation the wort is fixed with rectified alcohol to 16 , 0-16.5 vol.%, Pasteurized, injected 150-200 mg / l of wood extract in terms of dry matter and subjected to fermentation for 5-6 days with continuous aeration of the air with air in the presence of 400-600 million / ml of yeast , behind replennyh on the nozzle, followed by blending it and maderieatsyyu carried out at 40-42 ° C for 28-32 days. > aeration of the medium in a yeast generator, from which the yeast is fed to the nozzle into the lower part of the apparatus until 400-600 million / ml of yeast cells are accumulated in It, after which the yeast generator is turned off, and most of the flow is sugared, clarified and pasteurized, and then fermented with one of the known methods. The fermented juice is filtered, it is added to 16.0-16.5% vol., Pasteurized, and after the introduction of 100-150 mg / m of wood extract in terms of dry matter, it is fed to the lower part of the apparatus simultaneously with yeast and kept for 15 in a stream apparatus with a nozzle for continuous aeration of the medium with air. The aged wine material is continuously taken from the upper part of the apparatus with an aldehyde content of 150-20 r mg / l, blended, adjusted to 20 with the alcohol and sugar content to the standards of the wines of the corresponding brands, the blend is heated for a month at 40-42 ° C, maintaining · The content of oxygenated in the genus 25 at the level of 1-3 mg / l. Madeierization blend is cooled, if necessary treated with gluing agents, clarified, aged for 30-60 days and after filtration 30 poured. Example 1 Freshly squeezed apple juice is sulfitated at the rate of 100 mg / l of total sulfuric acid; A smaller part ₍ in an amount of 10% is treated with bentonite in combination with polyacrylamide at doses of 40 g / dal and 15 mg / l, respectively, pasteurized and used as a nutrient medium for 40 preparation of sherry yeast during aeration of the medium with sterile air at the rate of 0.5 volume per volume of medium per minute. The main part of freshly squeezed juice is sugared to obtain a sort of 5 vol.%, Fermented, treated with bentonite at a dose of 20 g / dal, removed from the precipitate by filtration, pasteurized, added to 16 vol.% Alcohol, dosed with 150 mg / l of oak extract in Perez. 50 dry matter and sent for exposure to the apparatus with the nozzle during aeration of the medium with sterile air at the rate of 0.1 volume per volume of medium per hour at the same time as yeast dispersal of a pure culture of sherry yeast of race Sherry 9 (> K before accumulation in the apparatus on the nozzle 400 ml / ml of yeast cells, after which the yeast generator is turned off. After aging, the wine material with an aldehyde content of 60 mg / l is taken from the apparatus, stored in a container and blended to bring the finished wine to the standard, 17 vol.% Alcohol and 3.5 g / 100 ml sugar. Blend subjected to processing 65 heat at 40 ° C for a month in