SU1165712A1 - Method of producing drinks - Google Patents

Abstract

1. METHOD OF MANUFACTURING BEVERAGES that involves mixing the autumn fruits with grapes, heating the mixture, infusing, separating the juice and clarification, characterized in that, in order to reduce losses and waste of raw materials, to improve the quality of the bulk product, grape raw materials are used as grape raw materials sugar content of 12-14%, while before mixing the pulp with fruit juice, the gravity wort is separated from it and, after clarification, the bleached juice and gravity wort are blended to prepare natural juice or predisposition tionary fermented and alcoholized to 16 vol.% and the clarified juice alcoholized to 16-17 vol.% wort drift for the preparation of wine. 2. The method according to claim 1, wherein the heating and infusion of the mixture of juice and mash are carried out for 5-6 hours at 60-70 ° C and the ratio of the mash and Juice 5 1: 1-1.5.3. The method according to claim 1, about which is used for the preparation of the wine when blending, the fermented-spirited summer fruit juice, sugar and alcohol are added, use fermented-alcoholized juice of summer fruits, Od fermented-alcoholized juice of autumnal fruits of fruits, alcoholic wort-gravity, sugar, respectively, in quantities of 50-65, 20-30, 10-20 and 3-8 wt.% and alcohol - to cows tions of the finished wine.

Description

one

The invention relates to the wine industry, in particular to methods of producing alcoholic and non-alcoholic beverages, such as wines and juices.

The purpose of the invention is to reduce losses and waste of raw materials, improving the quality of the finished product.

The method is carried out as follows.

Fruits of autumn varieties block is subjected to crushing, then pressed. The juices of autumn fruits are mixed with grape pulp with a sugar content of 1214, with a pulp: juice ratio of 1: 1-1.5, while the gravity wort is separated from the pulp before mixing. The resulting mixture of juice and pulp is adjusted for 5-6 hours at 6070 ° C, then the juice is separated and clarified. After clarification, a blend is made from clarified juice and drift wort for preparing natural juice or from pre-fermented and spirited to 16% by volume clarified juice and wort flowed from 16-17% by volume for preparing wines. In addition, fermented alcoholized summer fruit juice, sugar, and alcohol are added to prepare wine for blending.

Blending is carried out with the following ratio of components, wt.%:

Fermented alcoholic juice of summer fruits 50-65 Fermented alcoholic juice of autumn fruits 20-30 Alcohol somosotekote10-20 Sugar3-8 Alcohol Up to standard

finished wine

Example 1. A fraction of 5.7 tons of grapes of the block is obtained; 370 gave a juice with a sugar content of 6.5% and a titrated acidity of 5.5 g / l.

Then they take 700 dawns of Isabella grapes with a sugar content of 12% and a titrated acidity of 12 g / l. From the pulp there are 330 grams of gravity wort. In the remaining pulp in the amount of 370 dal, 370 daline of the autumn block is added and, at a ratio of 1: 1, it is heated up and infused for 6 hours. After

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This pulp is pressed, 662 gallons of juice and the grape susd fractions remaining in the pulp are separated.

5 In the production of natural juice, grape must is gravity flowing in the amount of 330 dal and 662 gave block juice obtained after insisting on grape pulp, defended in a known manner in the cold at + 5 ° C, and after settling, clarified juices are blended and used to make juice.

In the production of wines from 330 gave 5 grape must, self-dripping prepared 400 gave alcoholized wort self-flowing with a strength of 17% by volume, sugar content of 9.9% and a titrated acidity of 9.9 g / l, and from 662 gave juice of the autumn block - 0 714 gave fermented juice

by fermenting 8.7% of sugar and subsequent alcoholization to 16% by volume of sugar and subsequent alcoholization to 16% by volume by rectifying alcohol. The titrated acidity of the obtained fermented alcoholized juice is 7.7 g / l. After clarification of fermented alcoholized juice and spontaneous wort, one of them prepares a blend of 0 with the additional introduction of fermented alcoholic summer block juice, sugar and alcohol. The blend is prepared in a 1000-dal container at the following ratios of the components of the blend: Summer fermented alcoholized juice block (alcohol content 16% by volume, titrated acidity 5.2 g / l), gave (%) 565 (56.5) Fermented -alcoholic juice autumn block, obtained by insisting on grape pulp (alcohol content

16ob.%, Titrated acidity 7.7 g / l),

gave (%) 300 (30)

Alcohol free grape must flow (alcohol content 100 (10)

17%., Sugar 9.9%

and titrated acidity 9.9 g / l) gave (%)

Sugar, gave (kg) or% 30.2 (487) 5 or 3.02

Alcohol rectified. .

(fortress 96.5),

gave (%) 4.8. (0.48) 3 The resulting blend mixture with an alcohol content of 16% by volume, sugar 8%, titrated acidity 6.2 g / l is treated with bentonite, filtered and broken into bottles. Primer p. 2. Until the wine blend is prepared in the container, the spos is carried out analogously to example 1. The wine blend is prepared in a 1000 dal container at the following component ratios: Fermented and alcoholic juice of summer units (content, alcohol 16% by volume, titrated acidity 650 (65) 5.2 g / l, gave (%), Fermented and alcoholic juice of autumn blocks, obtained by insisting on grape pulp (alcohol content 16% by volume, titrated acidity .. 7.7 g / l), gave ( %) 200 (20) Alcohol-free grape must-drift (so100 (10 alcohol holding 17 vol.% Sugar 9.9%, titrated acidity 9.9 g / l, yes l (%) 45 (72 Sugar, gave (kg) Rectified alcohol 5 (0, (fortress 96.5%), gave (%) The resulting blend mixture with 15.8% alcohol content of sugar 3.6% and titrated acidity of 6 g / l is processed with bentonite, filtered and bottled. Example 3. Before the blending of wine in the container, the spos is carried out as in Example 1. The wine blend is prepared in a 1000 dal container at the following ratios of components: Fermented alcoholized summer juice block (alcohol content 16% by volume, titrated acidity 5.2 g / l), gave (%) 500 (50) Fermented alcohol juice of autumn block, semi - ced of insisting on grape pulp (alcohol content 16% by volume, titrated acidity 7.7 g / l), yielded (%) 214 (214 Alcohol-free grape must go by itself (alcohol content 17% by volume, 712 sugar 9.9% , titrated acidity 9.9 g / l), 200 (20) gave (%) 80 (1290) Sugar, gave (kg) or% or (8) Rectified alcohol (strength 96.5% by volume), gave ( %) 6 (0.6) The resulting blend mixture with an alcohol content of 15.4% by volume of sugar 15.4% and a titrated acidity of 6.2 g / l, is treated with bentonite, filtered and bottled. Example 4. A fraction of 8 tons of autumn fruit varieties, such as quince, get 525 yielded juice with a sugar content of 6.2% and a titrated acidity of 10 g / l. Then take 700 gave meegi grapes varieties Lidi and Mourvedre with an average sugar content of 14% and a titrated acidity of 9.9 g / l. Of. the pulps are separated 350 drew self-flow wort. In the remaining pulp in the amount of 350 ml, 525 of quince juice is added at a juice-to-pulp ratio of 1: 1.5, heated to 70 ° C and adjusted for 5 hours. After that, the pulp is pressed, 800 gallons of sap and the grape mash remaining in the pulp are separated. In the production of natural juice, grape must is gravity flowing in the amount of 350 dal and 800 dal of quince juice obtained after insisting on grape pulp, defended in a known manner in the cold at + 4 ° C and after settling, clarified juices are blended and used to make juice. / In the production of wines from 350 gave grape must-drift prepared 415 gave alcoholized gravity wort with a strength of 16% by volume, sugar 11.8% and a titrated acidity of 8.4 g / l, and from 800 gave quince juice 903 gave fermented -alcoholic juice by fermenting 9.3% sugar and subsequent alcoholization to 16% alcohol rectified. The titrated acidity of the fermented alcohol juice obtained is 8.3 g / l. After clarification of fermented alcoholized juice and alcoholized wort, the drift of them is prepared - a blending with the additional introduction of fermented alcohol drinks of summer blocks, sugar and alcohol. The blend is prepared in a container of 1000 dal at the following ratios of the components of the blend:

Claims (3)

1. A METHOD FOR PRODUCING DRINKS, which involves mixing autumn fruit juice with grape juice, heating the mixture, insisting, separating juice and clarification, characterized in that, in order to reduce losses and waste materials, improve the quality of the finished product, use pulp as grape raw materials grapes with a sugar content of 12-14%, while before mixing the pulp with fruit juice, gravity wort is separated from it and after clarification, the clarified juice and gravity wort ^{1 are} blended to prepare natural juice or previously fermented 'and alcoholized to 16 vol.% clarified juice and alcoholized to 16-17 vol. X gravity wort for making wines. 2. The method according to p. 1, characterized in that the heating and infusion of the mixture of juice and pulp is carried out for 5-6 I at 6O-7O ° C and the ratio of pulp and juice is' 1: 1-1.5. 3. The method according to claim 1, characterized by the fact that for the preparation of wine during blending, fermented-alcohol juice of summer fruits, sugar and alcohol are additionally introduced, while fermented-alcoholized juice of summer fruits, fermented-alcoholized juice of autumn fruits are used fruits, alcoholized gravity wort, sugar, respectively, in amounts: 50-65, 20-30, 10-20 and 3-8 wt.% and alcohol - to the co-conditions of the finished wine. 1 . 1165712