SU1257085A1 - Method of producing carbonated wine - Google Patents

Description

one

The invention relates to the wine industry, in particular to methods for producing carbonated wines and other beverages supersaturated with carbon dioxide.

The aim of the invention is to improve the quality of the wine, reducing the loss of wine and the consumption of filter materials.

The essence of the method lies in the fact that in the process of contacting dry raw wine with biomass of autolyzed yeast, wine materials are stabilized by successively introducing double water trisodium salt of nitrilotrimethylphosphonic acid (NTF) with (-2) - (-4) ° C, mixing for 0.5-1 days and settling for 2-4 days at the temperature of contact, followed by separation of the wine material.

Example. The process of making carbonated wine was carried out under laboratory conditions. Dry table untreated wine material of the Rka-tsiel variety was subjected to biological deaeration in a fermenter equipped with a packing for 12 hours at 10-12 ° C. In the oxygen-free and pre-cooled (-3) ° C wine material, autolyzed biomass of yeast was injected with concentration AO mln / ml of yeast cells, an artificial mixture of 3 g / l palygorskite-bentonite and stirred for 0.7 days. After that, settling of the wine material was carried out with the mixing device turned off for 3 days at (-3) s, then the clarified supernatant part of the wine material was separated by filtration. The resulting wine material was mixed with pre-stabilized liquor, aerated, aged, and bottled. In parallel, an experiment was carried out on the preparation of carbonated wines by a known method.

At the end of the experiments, carbonated wines were subjected to physico-chemical analysis and organoleptic evaluation. The research results (see table 1) showed a significant improvement in the typical properties and organoleptic qualities of carbonated wine prepared by the proposed method. So, the value indicator sparkling

570852

properties m in this method is 3 times higher than in the known. The coefficient of foaming ability of wine materials increased almost in 2 pa5 per. There is a noticeable improvement in the value of K, the coefficient of wine resistance to CO.

A significant improvement in the physicochemical parameters of the wine prepared by the proposed method,

This can be explained by a significant activation of enzymatic processes and the transfer to a wine of a larger amount in comparison with the known method of biologically active substances with surface activity (fbruments and other substances of the nitrogen complex). The enhancement of the enzymatic activity in the first stage of the process is explained by 20 with the immobilization of autolyzed biomass on the carrier, which makes it possible to significantly improve the conditions of contact of the wine material with the yeast biomass, and due to mixing evenly

25 distribute biologically valuable substances in the entire volume of wine. The use of highly dispersed minerals, such as bentonite and especially palygoskite, allowed significantly (ten times in comparison with conventional nozzles - beech chips, polyethylene, Raschig rings) to increase the contact surface of wine with autolyzed biomass, which was fortified. on the carrier (see tab.2 and C).

In addition to its primary purpose, the NTF used for demetallization is also used as an additional center of fixation of yeast biomass, since the NTF has a delayed solubility at a selected temperature range of (-2) - (-4) C.

Based on the need to prepare a wine stabilized to: crystalline opacities, the temperature regime for the processing of wine material, known in the practice of winemakers, was chosen.

The clarification of wine materials takes place in the cold, which significantly reduces the duration of sludge. Experiments to determine the optimal duration of sludge (see tab.4) showed that within 2 days a sufficiently complete clarification of the wine material takes place, and its additional exposure to glue sediment becomes impractical.

40

five

0

1.40 A.9

0.31 312

Polyethylene Bukov chips

Table t

0.06

18.4

83

8.2

84-88 88-92

one

90-93

96-98

88-93

94-97

C e: Yeast Biomass Concentration

and the dosage of the mineral is similar to the example.

Table 4 Coefficient of light transmission,%

0.5

0.75

1.0

2.0

3.0

4.0

5.0

Compiled by N.R. Bova Editor N.Shvydka Tehred M.Hodankch Proofreader M.Demchik

Order 4882/20 Circulation 490Subscription

VNIIPI USSR State Committee

for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab., 4/5

Production and printing company, Uzhgorod, Projecto st., 4

257085 6 Continuation of the table. 2

68.4 84.6 89.0 92.6 93.0 93.0 93.0

Claims (1)

METHOD FOR PRODUCING CARBONATED WINE, which provides for the stabilization of wine material, its deoxidation, contacting with biomass of autolized yeast, cooling, filtering, the introduction of liquor, carbonation and bottling, characterized in that, in order to improve the quality of wine, reduce losses of wine material and the consumption of filter materials, in the process of contacting wine with biomass, autolysed yeast, wine materials are stabilized by sequential introduction at a temperature of (-2) - (-4) C two-water trinatre Eve nitrilotrimetilfosphonic acid salts and fining materials stirring 0,65- <g 1 day and settling for 24 days at a temperature gsontaktirovaniya followed by separation of wine base. ί 12!