SU1446146A1 - Method of producing low-alcohol wine - Google Patents

Abstract

The invention relates to the wine industry. The purpose of the invention is to improve the quality of the finished product. The method involves crushing the grape gore with the separation of the crests, the extraction of the wort from the pulp, the pressing of the glass pulp, the egalization of the wort from the drain and the first fraction, sulfation and sedimentation. After sulphitation and settling, the wort is divided into two parts, one of them is evaporated to obtain a vacuum wort and condensate, evaporation is carried out at 5.0 - 15.0 ° C until the condensed wort is from t to t. the volume of the primary 4–5 wort under vacuum at a pressure of 870–1700 Pa, after which the condensate is mixed with the second part of the wort in the proportion necessary to achieve a sugar content of 9.0–10.0%, then the mixture is fermented, clarified and heated he pours it. (L

Description

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The invention relates to the wine industry.

The aim of the invention is to improve the quality of the finished product.

The method is carried out as follows.

Grape years are crushed with comb separation, the gravity wort is separated from the mash, then the pulp is compressed, the gravity wort is wired with the first fraction wort, the wort is sulphated and settled according to a known technology, then the clarified wort is decanted and divided into two parts . One part of the wort in the amount of 3/4 of the volume is evaporated at 5-15 ° C under vacuum 870-1700 Pa to 1/4 - 1/5 part I OT of its volume with obtaining the vacuum wort and condensate, the latter is mixed with the other part of the wort in the amount of 1 ve, providing sugar content of 9-10%, the mixture is fermented by known technology in the presence of yeast, removed from the sediment, filtered and the wine with an alcohol content of 5-6% is subjected to hot pouring.

Example 1. 100 kg of Rkatsiteli grapes are taken as the starting material. Grape years are crushed and ridges are separated. Wort drift is isolated from the pulp. Glass pulp is pressed and the wort is gravitated from the first fraction, the mixture is sulphided and settled, the clarified wort is decanted. The wort is divided into two parts, 3/4 parts are evaporated to obtain a thick wort and condensate by evaporation of the wort at 5,0 ° C until the condensed wort is 1/4 of the total volume of the original wort. The evaporation operation is carried out in vacuum at a pressure of 870 MPa, after which the condensate

mixed with the original grape juice in the proportion necessary to achieve a sugar content of 9.0%,

 Add yeast to a pure yeast culture and ferment. Then remove the wine material from the yeast ground. The finished wine is filtered and bottled.

Example 2 The method is carried out analogously to example 1, only the wort is evaporated at 15 ° C under vacuum of 1700 Pa to 1/5 of its volume, the condensate is mixed with another part of the wort

in an amount to provide a sugar content of 10%,

The proposed method allows to improve the quality of low-alcohol wine and vacuum wort, increasing the wine tasting score from 8.9 to 9.1 and the aromatic content in the vacuum wort from 60 to 124 mg / dm,

Claims (1)

Invention Formula The method of preparing low-alcohol wine, which involves crushing the grapes with comb separation, separating the wort, flowing the mash, evalizing the drift wort and wort of the first fraction, sulphitising the wort, defending it, decanting the wort, fermenting in the presence of yeast, clarification and hot roast characterized in that, in order to increase the quality of the finished product, after decanting, the wort is divided into two parts, one of which is evaporated at a temperature under vacuum of 870-1700 Pa to 1/4 - 1/5 of its volume and vacuum to give wort and Moisture build, and another part before fermentation wort is mixed with the condensate in an amount to provide sugar 9.0 - 10%.