SU1401039A1 - Method of biological deacidation of wine-making materials - Google Patents

Abstract

The invention relates to the wine industry. The purpose of the invention is to accelerate the process, improve the quality of wine materials and eliminate the inhibitory effect of saccharomycetes on lactic acid bacteria. Schizosaccharomyces of the KP-1 race is introduced into the grape mash in an amount of 3-8% of the wort volume; it is subjected to a block-alcoholic fermentation for a time that ensures fermentation of 25-50% of the original Wort Sugars. Then, saccharomycete yeast is introduced in an amount of 2-4% of the volume of the wort and alcohol fermentation is carried out until the content of residual sugars is 2-3 g / / 100 cm, after which the distribution of lactic acid bacteria is made in the amount of i 5-10% of the volume of the wort and block milk fermentation. 1 tab. (L

Description

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The invention relates to the wine industry.

The purpose of the invention is to accelerate the process, improve the quality of wine materials and eliminate the inhibitory effect of saccharomycetes on lactic acid bacteria.

The proposed method is carried out as follows.

The original grape mash is subjected to preliminary acidification - block alcoholic fermentation with K-1 Schizosaccharomyces yeast.

The distribution of yeast and lactic acid bacteria is prepared by known methods in compliance with the rules of sterility. Droji-schizosacaromycetes are introduced into the initial wort in an amount of 3-5% of the volume and the block alcohol fermentation stage is completed after fermentation with schizosaccharomycete yeast 25-50% of the original sugars. The process of block-alcoholic fermentation is interrupted by introducing into the delirious wort the distribution of yeast-saccharomycetes in an amount of 2–4% of the volume of the wort. The yeast-sugar monomer as more competitive, displaces the yeast-sugar yeasts and eliminates the alcoholic fermentation of sugar. When the residual sucrose content in the wine materials is 3–2 g / 10.0 cm, the latter distribute lactic acid bacteria (5–10% of the volume) and block fermentation is carried out.

Malolactic fermentation of winematerials is completed at a mass concentration of titrated acids, corresponding to obtaining high-quality conditional materials (no more than 6 g / dm).

For example, Grape wort of Rkatsiteli variety with a mass concentration of titrated acids of 13 g / dm, after clarification under the conditions of production, is poured into 10 l cylinders.

Yeast of the genus Shizosakharomitsy (race KTI-1) E is added to the initial wort with an amount of 3%. Two days after fermentation of 30% of sugars and a decrease in the mass concentration of titan rumeps acids to 1055 g / dm, the fermentation of the wort is carried out by distributing the yeast-sucromatomycetes (race Sudak-U1-5- (T)) in an amount of 2%. At the end of alcoholic fermentation, with a content of residual sugars of 3 g / 100 cm, lactic acid bacteria (OK-43-7) are added in the amount of 6% to the resulting zi-1 material. Microscopic examination of wine samples confirms the active growth of lactic acid bacteria in the second cylinder shortly after their inoculation. The biological acid-lowering of the wine material begins on the third day after the introduction of the lactic acid bacteria, on the seventh day the mass concentration of titrated acids decreases to 7.2 g / dm, ensuring that the wine material is conditioned by titratable acidity. The total duration of the process according to the proposed method is 13 days (block-alcohol and alcoholic fermentation for 6 days, biological acid reduction of wine materials for 7 days). Tasting evaluation of wine materials is 7.8 points.

Example 2. Grape wort varieties Rkatsiteli with a mass concentration of titrated acids of 18 g / dm are poured, as in Example 1, into cylinders with a capacity of 10 liters. Yeast schizosacaromycetes (race KP-1) are added to the wort in an amount of 1%. After fermenting 36% of sugars and reducing the mass concentration of titrated acids to 10.5 g / dm, wiring of the Sakharomycetes yeast (Sudak-U1-5 (T) race) in an amount of 2% is added to the fermenting wort. At the end of the alcohol fermentation at residual sugars 2 g / 100 cm in the resulting wine material make wiring of lactic acid bacteria (OK-43-7) in the amount of 7%. The process of block-milk fermentation in the second cylinder starts on the second week, and on the 21st day after the introduction of the lactic acid bacteria wiring, the mass concentration of the titrated acids of the wine material decreases to 8 g / dm. The total duration of the process is 28 days (block-alcohol and Alcoholic fermentation 7 days block-milk fermentation for 21 days). Tasting wine material score of 7.7

These examples are summarized in the table.

As a result of numerous experiments on the use of yeast-schizosaccharomycetes for fermenting wort, it has been established that, when fermenting less than 25% of sucrose, the wort does not fully utilize their acid-lowering ability, and when fermenting more than 50% of the original sugars.

The appearance of foreign tones that reduce the quality of the product is observed in wine materials.

Using the proposed method of biological acid lowering, as can be seen from the table, compared with the known method, it reduces the process time by 2.6 times (from 34 to 13 days), improving the quality of the grapes obtained by 0.3 points, the possibility of using high-acid wort to produce high-quality wine materials. (with an initial acidity of more than 13. g / dm), as well as the exclusion of the inhibitory effect of saccharomycetes on lactic acid bacteria.

Claims (1)

Invention Formula The method of biological acid reduction of wine materials, including acidifying the wort, fermenting it with yeast-sucromatomytes, introducing lactic acid bacteria into it, and block-fermenting fermentation, characterized in that, in order to speed up the process, improve the quality of wine materials and eliminate the inhibitory effect of saccharomycetes on the moltochkoy fermentation, in order to speed up the process, improve the quality of wine materials and eliminate the inhibitory effect of saccharomycetes on the moltochkoy fermentation, in order to accelerate the process, improve the quality of wine materials and exclude the inhibitory effect of saccharomycetes on the moltochkoy fermentation, in order to accelerate the process, improve the quality of wine materials and eliminate the inhibitory effect of saccharomycetes on the moltochny fermentation, bacteria, acid-lowering is carried out by introducing 5 into the wort of Schizosaccharomyces yeast of race KP-1 and carrying out a block-alcoholic fermentation for a time that provides zhivanie 25-50% of the original wort sugars. Mass concentration of titratable acids of the initial wort, g / dm Duration of the acid gum process, days Mass concentration of titratable acids of wine material, g / dm Tasting evaluation, score Mass concentration of titratable acids of the initial wort, g / dm Duration of the acid gum process, days 13 34 8.5 7.5 18 The process does not go