SU1507784A1 - Method of semidry and semisweet wines - Google Patents

Abstract

The invention relates to the wine industry. The aim of the invention is to improve the quality of the finished product and its biological stability. Grape wort is enriched with pectin and aromatics, to their content, respectively, 0.5-1.0 and 0.3-0.5 g / l, then sulphitized, pasted over with bentonite, settled and subjected to multi-stage fermentation and filtration. Each stage of the fermentation is carried out in a sealed reaction volume for a time that increases the pressure in it from 0 to 200 kPa, and filtration is carried out through a microporous septum under the action of carbon dioxide formed during the fermentation of the wort. 2 tab.

Description

Example 1. The wort variety Traminer obtained on a typical production line, insist on the pulp before enriching it with pectin (1 g / l) and aromatic components (300 mg / l). After separation of the wort from the pulp, it is sulphitized at a rate of 75 mg / l, treated with bentonite and settled for 18 hours at 12 C. Then the wort is fed into a sealed reaction vessel, pure yeast culture (2%) is introduced into it and fermented in atmosphere carbon dioxide .. With an increase in pressure from 0 to 200 kPa, the wine spontaneously filters out through the microporous titanium filter into the next tank, into which a fresh portion of CKD is introduced in an amount of 2%. Cycle: fermentation, filtration, dosing of yeast dilution, and fermentation, is repeated three times.

The resulting semi-sweet red wine has a condition: sugar 5 g / 100 m

The wine obtained by the proposed method has the condition: sugar 6 g /

/ 100 ml, alcohol 9 vol.%, Wine does not contain 25 alcohol 9.4 vol.%, Intensive varietal yeast cells and bacteria, significant aroma, ruby color with a brilliance, the number of esters of higher volatile acids increases.

By organoleptic characteristics

taste is full, harmonious. The tasting score is 0.2 points higher than the prototype.

The wine is distinguished by its intense floral ZO aroma, freshness in taste, light amber color with brilliance. Tasting-. The national assessment of the wine obtained by the proposed method is 0.2 points higher than that obtained by the prototype.

Example 2. Wort varieties Fig-. Ling insist on pulp to enrich /

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Example 4. Aroma-forming components are introduced into the Rkatsiteli wort to the total content of 0.35 g / l in the wort by adding the aromatic concentrate obtained by de-aromatizing the squeeze left after the wort is separated from the pulp. The marc is dearomatized by passing, steam is passed through it, the vapors are condensed, the condensate is concentrated by methods

its pectin (0.75 g / l and aroma-forming components (350 mg / l). After; 10 distillation 100-200 times. separation of the wort from the pulp of its sulphide; wort varieties Rkatsiteli are injected from calculation of 50 mg / l, processed, watered with bentonite (2 g / l) and after settling for 2U h at 1U C °, it is directed to a fermentation tank, in which

Yeast dispersion (2%) was administered. When the pressure increases from 0 to 100 kPa, spontaneous filtration from the first reaction volume to the second through a microporous titanium filter occurs. Cycle: fermentation, filtration, dispensing of yeast distribution, fermentation, repeated 4 times. The resulting white semi-dry

50

Nogradny pectin (0.6 g / l). The wort is sulphitized at a rate of 450 mg / l, treated with bentonite (1.5 g / l) and after settling for 24 hours at. 1 is directed to. the first fermentation tank into which yeast layouts are introduced (3%). With an increase in pressure from 0 to 200 kPa, the fermenting wort is spontaneously filtered through a microporous titanium filter, which has a flow resistance of 200 kPa. Cycle: digestion, filtering, dispensing yeast dispensing.

the wine is conditioned: sugar 3 g / 100 ml fermentation, repeated 3 times. Goto-

alcohol - 10.2% by volume; the semi-dry wine has the following

pronounced varietal aroma, has standards; sugar 3 g / 100 ml, alcohol

light straw color with glitter, 9.5 06.%, well-marked varietal arkovkus full, fresh. Tasting mate, fresh in taste. Tasting

The rating of this wine is 0.3 points higher than the wine obtained by the prototype.

Example 3. Cabernet wort must be instilled in the pulp before it is enriched with pectin. (1.5 g / l) and aromatics (450 mg / l), are separated from the pulp, sulfitated at the rate of 75 mg / l, treated with bentonite (2 g / l) and after settling for 24 hours at sent for fermentation in the first fermentation tank, into which yeast brewing is introduced (3%). When the pressure increases from 0 to 200 kPa, the fermenting wort is sterile.

filtered through a microporous titanium filter having a hydraulic resistance of the tubes of 200 kPa to the second fermentation tank.

Cycle: fermentation, filtration, dispensing of yeast distribution, fermentation, repeated 3 times.

The resulting semi-sweet red wine has a condition: sugar 5 g / 100 ml.

alcohol 9.4 vol.%, intense varietal aroma, ruby color with glitter,

alcohol 9.4 vol.%, intense varietal aroma, ruby color with glitter,

taste is full, harmonious. The tasting score is 0.2 points higher than the prototype.

Example 4. Aromatherapy components are introduced into the Rkatsiteli wort, up to a total content of 0.35 g / l in the wort by adding an aromatic concentrate obtained by dearomatising the squeeze left after the wort is separated from the pulp. The marc is dearomatized by passing, steam is passed through it, the vapors are condensed, the condensate is concentrated by methods

distillation 100-200 times. In the wort variety Rkatsiteli are introduced

distillation 100-200 times. In the wort variety Rkatsiteli are introduced

Nogradny pectin (0.6 g / l). The wort is sulphitized at a rate of 450 mg / l, treated with bentonite (1.5 g / l) and after settling for 24 hours at. 1 is directed to. the first fermentation tank into which yeast layouts are introduced (3%). With an increase in pressure from 0 to 200 kPa, the fermenting wort is spontaneously filtered through a microporous titanium filter, which has a flow resistance of 200 kPa. Cycle: digestion, filtering, dispensing yeast dispensing.

a score of 0.2 points above the prototype. Compared to the prototype (method of biological azo-lowering), the wine obtained by the proposed method is 1.5 times more stable under provocative conditions (t 30 -).

Example 5. Silvaner variety wort is enriched with pectin up to 0.45 g / l and aromatic substances up to 0.27 g / l by insisting on pulp. It is separated from the pulp, sulphated at the rate of 60 mg / l, treated with bentonite at the rate of 2 g / l, and after settling for 12 hours at 10 ° C, it is sent to a fermentation tank, S, which is injected with yeast wiring (1%) . The container is hermetically sealed and the wort is fermented in a COj atmosphere. When the pressure increases from 0 to 200 kPa, the fermenting wort is spontaneously filtered through a microporous septum and enters another fermentation tank, in

0

0

sugar 4 g / 100 ml, alcohol 10 vol.%. However, under provocative conditions, its biological stability is equal to that of wine, for the preparation of which the wort was enriched with pectin in the amount of 1 g / l. At the same time, the pectin content in the wort is greater than 1 g / l, which complicates the process of spontaneous filtration of the fermenting wort through the microporous septum due to its increased viscosity despite the transformation of pectin during fermentation.

Aromatic concentrate is obtained by concentrating the grape juice. For this, grape juice is heated to 80-90 ° C and fed to a zone of reduced pressure (500-600 mm Hg). In this case, 10–20% of water is evaporated, in which 75–85% of aromatic substances are contained, the vapors are condensed and concentrated by distillation. Tasting evaluation of semi-dry wine

which the fresh PCR layout was introduced (1%). 25 Muscat, obtained according to the proposed Cycle: digestion, filtration, dosage, was 0.2 points higher than

yeast wiring, fermentation, repeated three times

The finished wine has the following conditions: sugar 6 g / 100 ml, alcohol 10% by volume, compared to the prototype, its tasting score is 0.1 higher (the infusion of mash on the pulp enriched the finished product with valuable aromatherapy components), however the biological stability of the semi-sweet wine obtained by the proposed and by a known method is the same. In provocative conditions. () Both samples were fermented after 15 days.

Example 6. Grape pectin is added to the muscat variety wort to its total content of 1.1 g / l, sulfurous anhydride at the rate of 70 mg / l and apo35

40

Mathematical concentrate to a total aromatic content of 0.55 g / l, stand in the cold (t 8 ° C) for 10 hours and sent to the first fermentation tank, in which

yeast dispersion (1%), When Q is increased by filtration and fresh

pressure from 0 to 200 kPa, spontaneous sterile filtration occurs through a microporous septum from the first reaction volume to the second. : swarm, in which fresh yeast is introduced, wiring (15%). Cycle: fermentation, filtration, dispensing of yeast dilution, fermentation, repeated four times. The finished wine has the condition:

yeast layout, which ultimately determines the stepwise accumulation of the mononizing stabilizing microbial turbidity - methyl esters of fatty acids.

Table 1 presents the comparative data of the proposed method and the prototype.

about

five

0

five

according to the prototype.

Enrichment of the wort with pectin in the amount of 0.5-1 g / l is necessary but not sufficient to improve the quality of the wine. Due to the fact that methyl esters of fatty acids have a stabilizing effect, their goal is to-. The accumulation in the proposed method is fundamental.

However, studying the mechanism of formation and accumulation of these esters in the process of incomplete fermentation, it was found that their maximum accumulation takes 3–4 days of fermentation, and then they are adsorbed by the yeast cells themselves, which leads to a decrease in their content in wine. In this connection, to maintain a stabilizing effect in the fermenting mass of ethers, it is necessary on the 3rd – 4th day of fermentation to separate the separation from the fermenting wort.

yeast layout, which ultimately determines the stepwise accumulation of the mononizing stabilizing microbial turbidity - methyl esters of fatty acids.

Table 1 presents the comparative data of the proposed method and the prototype.

Table 2 shows the effect of pectin and fatty acid methyl esters on biological stability.

The proposed method allows

to improve the quality of the finished product by increasing the tasting score from 8.2 - 8.4 to 85.5 - 8.7 and its biological stability from T2 to 28 days.

Claims (1)

Invention Formula Method for the production of semi-dry and: semi-sweet wines, providing for wort sulfation; pasting with bentonite; multistage sequential fermentation of the wort and filtration; Wort, the introduction of pure yeast culture, characterized in that, in order to improve the quality of the finished product and its biological stability, before sulphidation, the wort is enriched with pectin and flavoring substances to contain them, respectively, 0.5-1.0 g / l and 0.3 - 0.5 g / l, each fermentation stage is carried out in a sealed reaction volume for a time, which increases the pressure in the tank from 0 to 200 kPa, and filtration is carried out through the microporous leregorodka under the action of the wort formed during fermentation carbon dioxide. Table 1 Table