SU1148863A1 - Method of preparing tinctures in production of wines and other drinks - Google Patents

Abstract

1. METHOD OF PREPARING DIAGNOSES IN MANUFACTURING WINE AND DRINK FRIENDS, which involves crushing the raw material, first and second insisting it in an ethanol solution with stirring and aging, mixing the infusions of the first and second plums and clarifying the mixture by settling, characterized in that To improve the quality of finished products and reduce consumption, before the first infusion, the raw materials are poured with the juice of mature wild-growing edible fruits with an initial acid content of 1,418 g / l in a ratio of 1: 18-22, kept for 3 -6.h at a temperature of a mixture of 60-70 ° C, and then the mixture is cooled and alcoholized with ethyl alcohol to a strength of 30-50% by volume, while the second infusion is carried out in (L aqueous solution of alcohol with a strength of 16-20% in the ratio 1 : 8-12, and after mixing the infusions, sugar is added to the latter up to 20-25%. 2. Method POP.1, I distinguish-f y and so that each infusion is carried out within 24-48 hours. 4 x x 0 & 0

Description

11 The invention relates to the wine and liquor industry and can be used to produce infusions in the production of wines and other beverages. A known method for preparing infusions involves chopping the raw material, removing air from it by evacuating it, pouring it with a water-alcohol mixture and infusing Cl1. Also known is a method for preparing the infusions involving chopping the raw material, removing air from it by vacuuming it with a water-alcohol mixture and insisting under vacuum at 30 50 ° C and a pressure of 4-27 kPa, while the strength of the water-alcohol mixture is set equal to 40-60 OBL C2J. The disadvantages of these methods are that when insisting with an aqueous-alcoholic liquid at 3050 ° C, there is a loss of alcohol. The closest to the proposed technical essence and the achieved effect is a method of preparing infusions in the production of wines and other beverages, involving the grinding of raw materials, the first and second infusion of it in a solution of ethyl alcohol with stirring and peeing, mixing the infusions of the first and second drains and bleaching the mixture settling (3 3. However, in the known method it is not possible to improve the quality of the finished products and reduce the consumption of raw materials, since aqueous-alcoholic solutions are neutral The medium (pH 7–7.2) and the extraction of extractive and aromatic substances are carried out only due to the alcoholism of the solvent; therefore, the process of internal diffusion and penetration of the solvent inside the cell proceeds slowly, and the external diffusion is not sufficiently effective, which worsens the leveling off of concentration between water and water. -alcoholic mixture. In addition, in the neutral media, the formation of highly aromatic esters and aldehydes, the enriched bouquet of the resulting extract and wine and drink made from it. Filling water-alcohol solutions with high alcohol content directly to dry ingredients leads to increased alcohol losses due to more intensive absorption of dry ingredients. Conducting a second spirit in a known method with a water-alcohol liquid with a high strength (40–50 vol.%) Increases the loss of alcohol with the waste, while the infusions are coarse in taste and with poor assimilation of alcohol due to the absence of components in them. these deficiencies and improve the quality of the infusions obtained during storage prior to blending. The purpose of the invention is to improve the quality of finished products and reduce the consumption of cf. This goal is achieved by the fact that according to the method of preparing infusions in the production of wines and other beverages, which involves grinding, first and second infusing it in a solution of ethyl alcohol with stirring and holding, mixing the first and second infusions and clarifying the mixture by settling, before first infusing it. pour the juice of ripe wild edible fruits with an initial acid content of 14-18 g / l in a ratio of 1: 18-22, hold for 3-6 hours at the mixture temperature, and then the mixture is cooled and alcohol is alcoholized with ethyl alcohol at a strength of 30-50 vol.%, while the second infusion is carried out in an aqueous solution of alcohol with a strength of 16-20% in a ratio of 1: 8-12, and after mixing the infusions, sugar is added to the latter up to 20-25%. In addition, each infusion is carried out for 24-48 hours. The method is carried out in the following manner. In a tank equipped with a stirrer, the raw material is sorted and crushed to 2.5 cm, kg: Bison 10; chamomile 5; cinnamon 2; carnation 0.5. Then, the raw materials are poured with heated up to 60-70 ° C juice of wild-growing edible fruits with an acid content of 14-18 g / l in the ratio of SF: solvent 1: 18-22 and infused at this temperature for 3-6 hours. Then the mixture is cooled to alcohol. to 50 vol.%, stirred and left for 24-48 hours. After that,

the first discharge, the output of which is 315 liters, the concentration of the present is 6.5%. After that, the cell is again poured with a water-alcohol mixture with a strength of 16-20 vol.% In the ratio of 1: 8-12 and held for 24-48 hours. At the same time, two mixing is carried out, after which the infusion of the second drain is removed from the sediment. The output of the infusion of the second discharge is 170 liters at a concentration of extractives Q of 1.5%. Infusions of the first and second discharges are combined, clarified, infused, saccharified to a sugar content of 20-25%, and stored until blending.

The resulting infusion is introduced into the blend j of fermented-alcoholized juices of the cultural unit and adjusted to the condition of the finished Lago-Naki wine with alcohol, sugar and acidity. The alcohol content is 17 vol.%, Sugar 5%, titrated with an acidity of 5 g / l.

Example 1. In a tank equipped with a stirrer, raw materials (ingredients) sorted and crushed to 2.5 cm are loaded in an amount of 25 17.5 kg, including, kg: bison 8.75; chamomile 6.65} cinnamon 1.75; carnation 0.35. The ratio of components (in percent) is 50: 38: 10: 2.

Then the raw material is poured heated to the juice of wild-growing pear with a sugar content of 6%, titrated acidity of 14 g / liv ingredients: juice 1:18. The volume of juice is 315 l. 35 The resulting mixture is treated at this temperature by infusion for 3 hours. Then the mixture is cooled to 20 ° C, alcohol is added to a strength of 30 vol.% By the addition of rectified alcohol 40 to a mixture of strength 96.5 by volume 7, in an amount of 142.1 l. 457.1 l of pollen alcoholic juice is mixed with the ingredients and left for 24 hours. After this, the first 45 drain is carried out, the output of which is 411 liters or 90% of the total volume of the alcoholized juice. The drain contains 30% by volume of alcohol 4 , 1% sugar, 12.4 g / l titratable acids, 76.8 g / l 50 total extract, 23.4 g / l of the above extract (general extract minus sugar n titrated acids).

After that, the raw material is washed down with a water-alcoholic fluid of 20% by volume of 55 in the ratio of 1:12, stirred, and held for 48 hours. At the same time, the volume of the aqueous-alcoholic liquid is 210 l. Then

lead the second drain. The output of this second discharge is 199.5 liters or 95% by volume of the filled in water-alcohol liquid. Plum contains 21.5 vol. alcohol, 0.7% sugar, 2.2 g of titratable acids, 21.9 g / l of total extract, 12.7 g / l of the above extract.

The infusions of the first and second plums in the amount of 610.5 liters with an alcohol content of 27.2%, sugar 3%, titratable acids 9 g / l, total extract 58.7 g / l and the above extract 19.7 g / l are combined, lighten, clarified infusion is saccharified to sugar content 257, and stored 25 days before blending.

Example2. In a tank equipped with a stirrer, sorted and crushed to 2.5 cm of sfie (ingredients) in an amount of 17.5 kg are loaded, including, kg: bison 10.85, chamomile 3.5, cinnamon 2.62, cloves 0.525. The ratio of components (in percent) is 62: 20 15: 3.

Then SFE (ingredients) is poured into a wild-growing juice with a sugar content of 8.2% and titratable acids of 16 g / l heated to 70 ° C in a ratio of ingredients: juice. The volume of juice is 350 l. The resulting mixture is treated at this temperature by infusion for 4 hours, then cooled to 50% by volume of alcohol by introducing 96.5% by volume of alcohol into the mixture in a

the amount of 376.3 liters. The resulting alcoholized juice in the amount of 726.3 liters is mixed with the ingredients and held for 32 hours. After this, the first discharge is carried out, the output of which is 677.5 liters or 93% of the total amount of the alcoholized juice. The plum contains 50 vol.% Alcohol, 4% sugar, 9.6 g / l titrated acids, 65.7 t / l total extract, 16.1 g / l of the above extract.

After that, the raw material is poured with a water-alcoholic liquid of 18% strength at a ratio of 1:10, stirred and left for 24 hours. At the same time, the volume of alcohol-liquid liquid is 175 liters. A second drain is then carried out. The output of this second discharge is 170 liters or 97% of the total volume of hydroalcoholic liquid poured. The plum contains 25.2% vol. Alcohol, 0.9% sugar, 2.2 g / l titratable acids, 22.4 g / l total extract, 11.2 g / l of the above extract. Infusions of the first and second plums in the amount of 845.5 l with an alcohol content of 45 vol.%, Sugar 3.4%, titratable acids 8.1 g / l, total extract 47.2 g / l, 15.1 g of the given extract The liter is combined, clarified, the clarified infusion is sugared to the sugar content of the present 20% and stored for 30 days before blending. Example In the tank, equipped with a mixer, load sorted and crushed up to 2.5 cm raw materials (ingredients) in the amount of 17.5 kg, including, kg: bison 10; chamomile 5; cinnamon 2., 325; carnation 0.175. The ratio of the components is 57: 28.6: 13.4: 1. Then the raw material is poured with wild cherry plum juice heated to 70 ° C with a sugar content of 6.7% and a titrated acidity of 18 g / l in the ratio of ingredients: juice 1:25. The volume of juice is 437.5 liters. The resulting mixture is treated at this temperature by infusion for 6 hours, then cooled to 20 ° C, alcoholized to a strength of 40% by volume by introducing into the mixture a mixture of rectified alcohol with a strength of 96.5% by volume of 310 liters. The resulting alcoholized juice in the amount of 747.2 liters is mixed with the ingredients and held for 48 hours. After this, the first discharge is carried out, the output of which is 661.3 liters or 88.5% of the total volume of the alcoholized high. The plum contains 40 vol.% Alcohol, 3% sugar, 14.1 g / l titrated acids, 60, 1 g / l total extract 16.0g / l of the above extract. After that, the raw material is poured with a water-alcoholic liquid with a strength of 16 volts at a ratio of 1: 5, stirred and left for 30 hours. The volume of the aqueous-alcoholic liquid is 140 l. A second drain is then carried out. The output of this second discharge is 128.8 or 92% of the volume of the filled in water-alcohol liquid. Plum contains 25.1% alcohol, 0.7% sugar, 5.4 g / L of titratable acids, 27.3 g / l of total extract, 14.8 g / l of reduced extract. Infusions of the first and second plums in the amount of 790, 1 liter with an alcohol content of 37.5 6b.%, sugar 2.6%, titrated acids 12.7 g / l, total extract 54.5 g / l, extract 15, and g / l combined, they are clarified, the clarified juice is saccharified to a sugar content of 22% and stored for 20 days before blending. The infusions obtained by the proposed method are used in the preparation of a new type of fruit-bearing wine under the name Lago-Naki with an alcohol content of 17% by volume and 5% sugar with a titrated acidity of 5 g / l. Indicators of the quality and effectiveness of extract ingredients for the production of wines by the proposed method in comparison with the known are given in the table. As can be seen from the above examples and the table, pretreatment of plant raw materials (ingredients) with wild fruit juice at 60-7ffc for 3-6 hours and subsequent insistence on alcoholic juice for 24-48 hours will significantly improve the efficiency of the first infusion. The number of extracted extractives in the first discharge of 18.5-23.7% more than by a known method. At the same time, the time required for insisting by the proposed method at the first bay is 27-54 hours against 5-14 days by a known method. as a result, at the first insistence, the conditions for conducting the second infusion are created on aqueous-alcoholic liquids with a strength of 16-20 vol.% for 24-48 hours against 40-50 vol.% for 5-14 days by a known method. Sugarization of the first and second infusions of up to 20–25%, containing an increased amount of acids, and storage for 20–30 days helps fixing the extracted aromatic substances, better assimilation of alcohol and the formation of new esters and aromatic aldehydes, added to the original flavor and bouquet. At the same herb consumption, the podpagayemy method allows to obtain 1.5-2 times more infusions with a higher content of total extract (54.5-58.7 g / l) and the above extract (15.1-19.7 g / l ) against 12.7 g / l of total extract and 12.3 g / l of the given extract by a known method. It provides savings,

t

expensive plant herbs 1.75-2.4 times. The consumption of herbs is 207-286 kg per 1000 gave an infusion of 500 kg about a known product.

By reducing the irretrievable loss of alcohol and its content in the waste raw material, a saving of 140-235 yielded alcohol per 1000-dal of prepared infusion is provided.

1488638

In addition, an effective use of cheap herbs - Zubrovka and chamomile - with their specific weight and composition of ingredients (82-89%) 5 provides high quality infusions with original flavor and bouquet. On the basis of these herbs, in the indicated manner proposed by the proposed method, an infusion of a blend of a new, original, fruitful Lago-Naki wine was obtained.

The number of poured wild-growing juice (by the proposed method) or water-alcohol liquid (as is known)

Amount of poured alcohol certificate, l, for alcoholizing a mixture up to 30-50% by volume

. The amount of the received first plum, l.

Content in the first discharge, g / l :.

total extract reduced extract

Amount of water-alcohol liquid poured in, l

Amount of received second drain, l

Content in the second plum, g / l general extract extract extract

Total received infusions of the first and second plums, l

The content in the mixture of the first and second plums, g / l:

total extract reduced extract

360

313

437.5

142.1

376.3

310

226.0

411

661.3

677.5

610.5

845.5

790.1

Claims (2)

1. A METHOD FOR PREPARING INFUSIONS FOR THE PRODUCTION OF WINE AND OTHER DRINKS, which involves grinding the raw materials, first and second infusing them in a solution of ethyl alcohol with stirring and aging, mixing the infusions of the first and second plums and clarifying the mixture by settling, which differs by that, in order to improve the quality of finished products and reduce the consumption of raw materials, before the first infusion, the raw materials are poured with the juice of ripe wild-growing edible fruits with an initial acid content of 1418 g / l in a ratio of 1: 18-22, they are kept for 3-6 hours. When temperature of the mixture 60-70 ° C and then the mixture was cooled and ethyl alcohol alcohol up to the strength of 30-50 vol.%, with the second infusion is carried out in an aqueous alcohol solution strength 16-20% in a ratio of 1: 8-12, and after mixing the infusions, sugar is added to the last up to 20-25%. 2. The method according to p.