SU1330151A1 - Method of producing natural wines - Google Patents

Abstract

This invention relates to the wine industry. The aim of the invention is to reduce the self-cost of the finished product and improve its quality. The grapes are crushed. The wort is separated, clarified and fermented under carbon dioxide pressure, the fermented wort is heated under pressure of 0.8-0.9 MPa, in two stages, to the temperature of 40-45 ° C, and on the second - up to 70-90 0. After each stage, the wort is subjected to self-cooling to 14–20 ° C and suspended for 14–30 days at this temperature. After aging after the second stage, the winematerial is cleaned by passing it through previously removed from the water- and alcohol-soluble substances oak extracts, then cooled to a temperature of minus 3 - minus 5 ° C, kept at this temperature for 2-5 days under carbon dioxide pressure 0 , 01-0.1 MPa, followed by filtration and feeding for filling under pressure of 0.01-0.1 MPa. 1 il. , 2 tab. (L from 00 O

Description

The invention relates to the wine industry, in particular to a method for the production of natural wines, mainly with residual sugar including sparkling.

The purpose of the invention is to reduce the cost of the finished product and increase its quality.

The proposed method is carried out as follows.

The grapes are crushed, isolate the wort, lighten it, ferment under the pressure of carbon dioxide and heat the fermenting wort under the pressure of carbon dioxide 0.8-0.9 MPa in two stages, the first of which is carried to a temperature of 40-45 ° C. , then the wort is subjected to self-cooling to lA-ZO C, kept at this temperature 1A for 30 days, then the second stage of heating to PP-EO C is carried out, subjected to self-cooling to 14-20 ° C and maintained for 14-30 days at this temperature. After repeated exposure, the oak sawdust is preliminarily purified from water and alcohol; substances are dissolved by passing the wine material through them, then the wine material is cooled to a temperature of (-3) - (-5 ° C, maintained at this temperature for 2-5 days under pressure D carbon dioxide 0.01–0.1 Sha with subsequent filtration and feeding to the bottling under pressure of 0.01–0.1 MPa.

Heating in the first stage (up to 40 -) provides for the cessation of alcoholic fermentation, hydrolysis of pectin and other high molecular substances due to the intensification of enzymatic processes, which, in turn, ensures quick and good self-clarification in the process of subsequent self-cooling without the use of pastors and other additional treatments. In the production of sparkling wines at this stage, the necessary enrichment of the wine materials with aromatic substances and surfactants takes place.

The second stage of heating under conditions of high pressure and lack of oxygen ensures complete sterilization of the wine material and inactivation of the enzymes (coagulation of protein compounds, which, in general, ensures the biological and colloidal stability of the wine material.

Self-cooling after heat treatment, in comparison with forced cooling, provides a more complete passage of the enzymatic processes associated with the hydrolysis of high-molecular compounds, the enrichment of wine materials with aromatic and surface-active substances, as well as a reduction in labor and energy costs.

It has been experimentally established that the sorption purification of the obtained winematerial with oak sawdust, purified from water and alcohol-soluble substances, ensures removal from it. polymerized forms, phenolic compounds, as well as some nitrogen compounds, aldehydes and other undesirable impurities, which ensures the stability of wines to turbidity and improves their organoleptic properties. This eliminates the need to use sulfur dioxide to improve the stability of the wines, which also improves their quality. Exposure and supply of table natural wine for bottling under pressure leads to the presence of carbon dioxide in bottled wine, while in the dining room and sparkling wine there is natural carbon dioxide, a significant part in the bound form, which also contributes to the stability of wines during storage. and eliminates the need for sulphitation, bentonite treatment, gluing, and other additional processing of wine materials.

In addition, in the production of wines, champagnization is carried out directly on the wort and, thus, combine the primary fermentation of wort and Champagne, which, while maintaining the high quality and naturalness of the finished product, reduces labor costs and reduces the cost of the finished product.

The drawing shows the installation for the implementation of the proposed method.

The installation includes a tank 1 for fermenting the wort under pressure. COj and for heat treatment; a reserve tank 2 for accumulating excess CO during fermentation of the wort and heating of the wine material, a reactor 3 with a sorbent for sorption purification of wine material, a tank 4 for holding and processing with cold, as well as a filter 5.

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Example 1. Getting natural table white wine with residual sugar.

Muscatel grapes with a 22.7% floral sugar content and titrated acidity of 8.2 g / l were crushed in a VGD-10 crusher, the resulting pulp was pressed on a press GPPD-1.7. The resulting wort, at the rate of 60 dal / 1 ton of grapes, was clarified by centrifugation. The clarified wort was fermented.

Fermentation was carried out in a hermetically sealed enameled tank 1 with a capacity of 400 liters, having a jacket for heat treatment, a pressure gauge for controlling the pressure of carbon dioxide, a safety valve adjusted to 0.8 MPa, a pipe for measuring the temperature of the contents, a drain and a filling nozzle, a valve discharge and supply of CO ..

During the fermentation process, the pressure of the carbon dioxide produced was maintained at 0.4 MPa, bypassing its excess into the reserve cooling tank 2, the fermentation temperature fluctuated between 18 - 24 ° C. During the fermentation process, the decrease in the sugar content of the wort was controlled and upon reaching the desired condition ( sugar 3.2%, alcohol 11.5%) steam was fed into the tank’s thermal pack and the temperature of the fermenting wort was raised to 3 ° C without oxygen. The pressure of carbon dioxide in the heating process was maintained at 0.8 MPa. Heating of the wort to 43 ° C was carried out for 20 minutes. Such heat treatment of the fermenting wort under conditions of high pressure and the absence of oxygen ensures the cessation of alcoholic fermentation, the hydrolysis of pectin and other high molecular weight substances due to the intensification of enzymatic processes. Due to this, a sufficiently fast and good self-clarification takes place in the process of subsequent self-cooling, without the use of coatings and other additional treatments.

After heating the fermenting wort, it was self-cooled to room temperature () for 24 hours. The pressure decreased during cooling and was maintained at 0.3 MPa.

In the process, a 20-day lump of wine material was well clarified, lower by0151

became his acidity due to bloch-. but milky fermentation, formed a pure varietal aroma and fairly harmonious taste. The standards met the requirements. In the process of self-clarification, sedimentary yeast was periodically removed through the lower branch pipe of the reservoir. After this, the second stage of heating was carried out: the wine material was heated to 80 ° C for 65 minutes, limiting the increasing pressure of carbon dioxide (CO) to a level of 0.9 MPa, bypassing

5 its excess in the reserve tank .. Then the winematerial was again cooled to room temperature (18 s) for 45 hours. In the process of self-cooling, pressure С0 "

Q was maintained at a level of 0.14 MPa.

The second stage: Heating under high pressure conditions ensures complete sterilization of wine materials and inactivation of enzymes, coagulation

25 protein compounds, which generally ensures the biological and colloidal, stability of the wine material, and subsequent self-cooling ensures precipitation of coagulated protein compounds and the formation of the organoleptic properties of the finished product and creates optimal conditions for subsequent sorption purification.

 After self-cooling wine material

oE

passed through the sorbent - oak sawdust, purified from water and alcohol-soluble substances. Processing was performed dynamically by

0 squeezing of wine materials with carbon dioxide from the reserve tank through the reactor 3, filled with cleaned oak sawdust, at a speed of 0.4 l / min per 1 kg

5 sorbent, in tank 4 for subsequent exposure and cold treatment. The pressure of carbon dioxide during the processing of the wine by the sorbent and after-it was maintained at

0 MPa. As established experimentally, using chromatographic analysis, the sorption treatment of the wine materials with the cleaned sawdust ensures the removal of

55 polymerized forms of phenolic compounds, as well as some nitrogenous compounds, aldehydes and (other undesirable impurities and thereby ensures the stability of the wine

to turbidity and improves organoleptic properties.

After sorption treatment, the wine material was held for 2 weeks under a pressure of 0.1 MPa carbon dioxide. For 4 days before bottling the wine in bottles, the wine was cold treated at -3 ° C and kept at this temperature until bottling. The pressure was maintained at a level of 0.01 MPa and under this pressure the wine was applied for filtration through filter 5 and for bottling. the bottle.

In the bottled wine, natural carbon dioxide is contained in the amount of 1.3 g / l. After storage, the wine at room conditions (at a temperature of 20-25 ° C) for 6 months keeps its stability and high quality, with no sulfur content in it. anhydride.

Example 2. Getting natural red table wine with residual sugar.

The method was carried out on the equipment described above.

Grapes of Tsimlsky black variety with a sugar content of 23.2% and titrated acidity of 7.3 g / l were crushed, pulp was sent to a vat, where pulp infusion was carried out and podbrazhivanie within 2 days . With the sugar content of the wort, 14.5% of the pulp was pressed. The resulting 60 wort fermented wort with 1 ton of grapes was sent to hermetically sealed reservoir 1 and prepared to the required conditions (residual sugar 4.5%) under the pressure of natural carbon dioxide 0.45 MPa and at a temperature of 20- 22 ° C . Upon reaching this sugar level, the fermenting wort was heated to 45 ° C for 25 min, maintaining the carbon dioxide pressure at 0.9 MPa by draining its excess into the reserve tank. For 28 hours, the wort was self-cooled to room temperature (). At the same time, fermentation stopped and the process of self-clarification began. During the self-clarification process, the sedimentary yeast was periodically poured over two weeks through the lower branch pipe of the reservoir.

In the course of a month, the wine material was sufficiently well clarified, formed; the shaft is pure, high-grade varietal aroma and fairly harmonious taste. During this period, the second stage of heating was carried out up to 90 s at a pressure of 0.9 MPa - for 70 min.

subsequent self-cooling to room temperature for 48 hours. After self-cooling, the excess pressure of carbon dioxide (COj) in tank 1 was maintained at

0.2 MPa, in which the wine was kept for 10 days, and then treated with a sorbent - purified oak sawdust. in the same way as described in example 1. Carbon dioxide pressure in the process

processing by the sorbent and subsequent, extracts were maintained at a level of 0.1 MPa. Two days before bottling the wine material was treated with cold (at a temperature of

-4 ° C) and kept at this temperature. After cold filtration, the wine was bottled, giving it to bottling under a pressure of 0 MPa.

In the finished bottled wine, the carbon dioxide content was 1.6 g / l. After storage at room temperature for 6 months, the wine retained its transparency and high quality.

Froze Preparation of natural sparkling wines.

Muscadine grape variety Flower sweeteness 23.8%

And the titrated acidity of 8.2 g / l was crushed, after pressing the pulp at the rate of 55 dal. Wort with 1 ton of grapes, the mash was clarified by centrifugation, then sent for fermentation in

hermetically sealed enameled tank. Fermentation was carried out under a pressure of 0.5 MPa of carbon dioxide formed, bypassing its excess into a reserve tank, and at a temperature of 18-20 ° C. Upon reaching the desired level (sugar 4%) by supplying steam to the thermo-tub of the tank, the temperature of the fermenting wort was raised to 40 ° C. The pressure was maintained

at the level of 0.9 MPa. Heating was performed for 20 minutes, followed by self-cooling for 25 hours at room temperature (14 ° C). The pressure drop was limited.

0.4 MPa, feeding carbon dioxide from the reserve tank. At the same time, fermentation stopped, the process of self-clarification began. For 20 days, the wine material brightened well .7. 1 s, sedimentary yeast periodically poured through the lower pipe.

In the process of the first stage of heat treatment and subsequent. self-refrigeration and loosening of the wine material with aromatic and surfactant substances released from yeast cells due to activation of enzymatic processes. The acidity of the winerymala decreased to 6.8 g / l.

. During this period for the final

stabilizing the wine material, the second stage of heat treatment was carried out by heating the wine material to 70 ° C for 55 minutes, followed by its self-cooling to room temperature (14 ° C) for 42 hours. During the heating process, the pressure of carbon dioxide was maintained at 0.9 MPa, and self-cooling process. nor - 0.4 MPa by bypassing the excess of natural carbon dioxide in the reserve tank and returning it to the tank for heat treatment, respectively.

The second stage of heating under conditions of high pressure of carbon dioxide without oxygen access provides complete sterilization of the wine material and inactivation of enzymes, coagulation of protein compounds, which generally ensures the biological and colloidal stability of the wine material

After self-cooling, the crawled wine material was sent for sorption purification to the reactor 3 filled with purified oak sawdust. Purification was performed in the above described dynamic mode (Example 1). In the process of sorption purification and the subsequent 30-day exposure of the wine material, the pressure was also maintained at 0.4 MPa. During the last 5 days the wine was transferred into bottles, it was chilled at a temperature of -5 ° C, then filtered in the cold and served for bottling under a pressure of 0 MPa. The bottled sparkling wine contained 6 g / l of carbonic acid, and a significant part of it was in a bound form. After 6-me518

Since storage at room temperature, the wine retains its stability and high organoleptic properties.

The indicators obtained in the production of table wines at a temperature and pressure above and below the proposed limits are given in table. one.

Comparative characteristics of the known and proposed methods are presented in table. 2

Thus, the proposed method allows to increase the naturalness and organoleptic characteristics (quality) of the wine and reduce the cost of the finished product.

Claims (1)

Invention Formula A method for the production of natural wines, which involves crushing the grapes, separating the wort, clarifying it, fermenting carbon dioxide under pressure, heating the fermenting wort, cooling it, containing it, cleaning it with a sorbent, filtering wine and feeding it for bottling that differs from in order to reduce the cost of the finished product and improve its quality, the ford wort is heated under pressure of carbon dioxide of 0.8-0.9 MPa in two stages, the second of which is heated to 70–90 ° C, and after each stage The wort is heated to a temperature of 14–20 ° C and held at this temperature for 14–30 days. In this case, after the second stage, the sorbent is cleaned, using oak sawdust pre-cleaned from water and alcohol soluble substances, and after it, the wine material is cooled to a temperature of minus 3 - minus and kept at this temperature for 2-5 days under a pressure of 0.01–0.1 MPa, followed by filtration and 0.01–0.1 feed to pressurized bottling under pressure. MPa. The second stage of heating 86 60 100 More than 180 Full heat treatment at pressure, MPa 0.7 Above 0.9 Heating to a pressure of 0.8 MPa (in accordance with the proposed method) The aroma and taste are light tones of oxidation due to the lack of CO in wine. 180 Not studied due to the absence of wine-making equipment that can withstand such pressure The color is light-straw; the aroma is pure, varietal, the taste is mild, harmonious with the tone of you ;; Rated- Over 180. ka - 8.3. Content 50 in wine, mg / l Up to 200 None COj content in wine, g / l Missing 1-6 Labor costs :. introduction to grapes SO, С0 „, bentonite Yes forced cooling of pulp and wort Yes The color is light-straw, the aroma is pure, varietal; taste is harmonious. Rating - 8.4 Coloring is straw; in the aroma and taste of caramel tones; varietal taste weakly baked. The rating is 8.2. The aroma and taste are light tones of oxidation due to the lack of CO in wine. Not Not Indicator bentonite fermentation instant forced cooling of the heated mixture heating of wine material - up to 70 90 s No sorbent treatment with peeled oak sawdust Cost of 1 gave wine (calculated), rub The cost of wine produced with an annual production of 10 million dal, million rubles. 92 Storage stability at room temperature over 6 carried Sensory Evaluation of Wine Way Prototype Proposed Not Not Yes Not Yes 9.2 8.7 87 No clouding 8.5 Editor N. Kishtulinets. Compiled by L. Pashinina Tehred A. Kravchuk, Proofreader V. Gnrn to Order 3538/26 Circulation 499 VNIIPI USSR State Committee for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab., 4/5 Production and printing company, Uzhgorod, st. Project, 4 Subscription