SU1242512A1 - Method of producing fruit wine - Google Patents

Description

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The invention relates to the wine industry, in particular to methods for the production of fruit wines ,. :

The purpose of the invention is to accelerate the process and revive the biological stability and quality of the finished product. -

The method is carried out as follows. The fermentative wort is fermented according to the known technology, thus obtaining external material with an alcohol base of 12–12.5% by volume, glued over, filtered, saccharified at the rate of 16–17% by volume, filtered and pasteurized.

Then wine material. the metering pump is fed to the lower part of the apparatus, filled with 50% of a nozzle made of polyethylene or beech chips (or other material) on which the spirits of a race-resistant race are applied. An air distributor is installed at the bottom of the apparatus. Before being fed into the apparatus, air is passed through the air filter.

In the lower part of the apparatus, yeast of pure cultures from the calculation of the concentration of yeast in the wine material 8-10 million / ml is also fed by the dosing pump. The wine material is fermented. Partially fermented wine material up to its alcohol content of 1D ,, 5 vol.% From the upper part of the apparatus enters the lower part of the two. devices ,. also filled with a nozzle for 2/3 of the volume and yeast of pure cultures. Before entering the apparatus with a dosing pump, pure culture yeast is added in an amount of .8–10 mDN / ml and the vince material is fermented. . ..

Fermented wine material with an alcohol of 16-17 vol%, is removed from the upper part of the apparatus and sugar syrup is added to it, alcoholized to a strength of 16-17 vol%, by young block alcohol and aged for at least 1 month.

The proposed method of production of fruit-bearing wine ensures that at least 16 OBD of alcohol is produced in the apparatus with a bottle of alcohol, increases the biological stability of the wine, and allows lightweight wines to be produced with a low mass concentration of sugar, which corresponds to changing the taste of the consumer.

Eliminates the need to use rectified alcohol for

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five

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fastening wine at the stage of broget-. neither, and in the production of blend. Introduction to blending wine material

charynous liquor, alcoholized to a strength of 16-17 vol.%, by adding to it a young block alcohol, is good for the quality of the wine. There is no need for extracting a blend to assimilate alcohol in it.

Continuous dosing of yeast, In the apparatus contributes to the intensification of the process. The intensity of the effect of yeast on biochemical processes and the quality of wine materials during fermentation due to the use of yeasts of different ages also increases.

Example 1. The fruit-growing wort is fermented in a known way in an apparatus with a nozzle to ensure 12% by volume of alcohol, treated with bentonite at a dose of 30 g / dal and filtered, the sugar material treated in this way is added sugar at the rate of 16% alcohol, % and 0.5 g / dm of residual sugar, pasteurized at

. and a metering pump is fed to the lower part of the apparatus, filled with a nasadka. From a beech-shavings to half its volume and with yeast of special races. Air is metered through the aerator installed in the lower part of the apparatus at the rate of 0.01 l / lh. In the flow of wine coming into the machine, the yeast of pure cultures is also fed from the metering pump. calculation of the concentration in the wine material 8 million / ml

In this apparatus, fermentation is carried out until the accumulation of alcohol is 14.5% by volume, after which the partially fermented wine material from the upper part of the apparatus is supplied to

.the lower part of the other apparatus, also filled with beech chips, in 2/3 of their volume and with yeast of pure cultures, and fermented. In the flow of wine before the entrance to all three apparatuses, yeast of pure cultures is dosed in quantity; . 8 million / ml:

The wine material fermented to 16% by volume of alcohol is blended with sugar syrup, young block alcohol spirited to 16% by volume based on the mass concentration of sugar 5 g / dm and lost for 1 mine.

The blending and bottling are carried out in a known manner.

. PRI mme R 2. Ferrule must is fermented by a known technologist to ensure the wine content of 12.5% by volume, treated with bentonite at a dose of 20 g / dal in combination with gelatin at a dose of 0.2 g / dal and filtered. Sugar at the rate of 17% by volume of alcohol by volume and 0.2 g / dm of residual sugar is added to processed wine-like material, pasteurized at 75 ° C, and a dosing pump is fed into the lower part of the apparatus filled with polyethylene nozzle and half yeast spedialnyh races. Air is metered through the aerator installed in the lower part of the apparatus, from. calculating 0.05 l / lh

Yeast is supplied to the lower part of the apparatus by a dosing pump, pure cultures from the calculation of the concentration of yeast in the wine material of 10 million / ml.

Fermentation is carried out in the apparatus before the accumulation of alcohol is 15.5% by volume, after. partially fermented wine from the top of the apparatus is served in

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the lower part of other devices, also filled with a polyethylene nozzle for 2/3 of their volume and yeast of pure crops, 10 million / ml of yeast of pure cultures are metered into the wine material stream before the 5 entrances to the devices.

The wine, fermented to 17% by volume of alcohol, is blended with a sugar liquor - 10 rum, spirited to 17%, by weight of young block alcohol at the rate of weight 4 oh sugar concentration 4 g / dm.

The blending and bottling are carried out in a known manner.

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The proposed method allows to accelerate the process by reducing the fermentation from 35 to 30 days, to increase the biological stability of the finished 20 product from 4 to 6 months, and to improve the quality of the finished product by increasing the residual extract from 11-12 to 13 g / l,

Claims (1)

METHOD FOR PRODUCING FRUITLY VIYAIA, which involves fermenting the wort with yeast fixed on the nozzle and introducing sugar syrup into the fermented wine material, characterized in that, in order to accelerate the process and increase the biological stability and quality of the finished product, the fermentation is carried out in three stages, the first of which is carried out until alcohol is ensured, 12.0-12.5 vol.%, the second up to 14.5-15.5 vol.%, and the third up to 16-17 vol.%, while after the first stage of fermentation the wine material is glued over, filtered, sugar, before the second and in the third stage of fermentation, 8-10 mln / ml of yeast is introduced into the viyomaterial, and sugar syrup is introduced into the fermented wine material before alcohol is added to a strength of 16-17 vol.% by adding young apple alcohol to it. >