SU1578183A1 - Method of producing sparkling wine "ligo" - Google Patents

Abstract

The invention relates to winemaking, in particular to the production of sparkling wines. The aim of the invention is to improve the quality of the finished product and reduce its cost. Into the red dry wine materials produced from Isabella grapes, tank liquor prepared from concentrated block juice or a mixture of block juice with sucrose, and yeast set are introduced. The fermentation mixture is subjected to champagnization at 12-15 ° C, the champagne wine is cooled to minus 3-4 ° C, kept at this temperature for 2-3 days, filtered, and the expeditionary liqueur is metered to obtain 50-70 g / dm sugar in the finished wine 3 and directed to bottling. The expedition liqueur is prepared by pouring whole fruits with black chokeberry with block alcohol of 30–50% alcohol, in which citric acid is previously introduced in an amount of 2–3% of its volume, at a 1: 1 ratio of liquid and solid phases. After 10-14 days, the infusion is separated from the fruit, the latter is poured with Isabella variety grape wine in a 1: 1 ratio, infused for 10-14 days, the infusion is separated, mixed with the first infusion and sucrose is added to the mixture to a sugar concentration of 650-700 g / dm 3.

Description

The invention relates to winemaking, in particular to the production of sparkling wines.

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

The method is carried out as follows.

Before champagnization, the red dry wine material prepared from Isabella grapes is added to the generally processed red wine in a quantity that ensures the concentration of sugar in the fermentation mixture of 22 g / dm 3 and then introduced the yeast wiring from

calculation of the content in the fermentation mixture of 3-5 million / ml of yeast cells. The process of champagnization is carried out in fermentation machines at 12-15 C.

After the sugar has been completely fermented, the champanization is cooled to a temperature of -3-4 ° C, kept at a cooling temperature of 2-3 days, filtered, dispensed with an expedition liqueur until sugar concentration in the finished wine is 50-70 g / dm3 and sent to .

The liquor-free liqueur is prepared from concentrated block juice or by adding sucrose to the block juice until the sugar concentration in the liqueur reaches 500-550 g / dm3.

The expedition liqueur is prepared as follows.

Citric acid in an amount of 2-3% of its volume is introduced into a block alcohol with a strength of 30–50 vol.%. Then, this solution is filled with the whole fruits of the black chokeberry at a 1: 1 ratio of liquid and solid phases. Infusion is made within 10-14 days. The resulting infusion is separated from the fruit. Fruits are again poured with dry grape wine material Isabella in the ratio of 1: 1 and infused for 10-14 days. The resulting infusion is separated from the fruit, mixed with the first infusion, and sucrose is added to obtain a sugar concentration in the expeditionary liquor of 650-700 g / dm3.

Example 1. The dry red wine material of Isabella variety is mixed with tank liquor at the rate of 22 g / dm of sugar in the fermentation mixture. Then, yeast preparation at the rate of 3 million cells per 1 ml of fermentation mixture is introduced into the fermentation mixture and fed to champagne. Champagne was carried out in fermentation machines for 15 days at 15 ° C. Then the wine is cooled to a temperature of -3 ° C, kept at a temperature of 0 ~ 3 for 3 days, filtered, dispensed with expeditionary liquor to obtain a sugar concentration in the finished wine of 50 g / dm 3 and sent for bottling;

Concentrated block juice with a sugar concentration of 500 g / dm3 is used as a tank liqueur.

Expedition liqueur is prepared by infusing whole-year black chokeberry

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Nob of the block alcohol with a strength of 30% by volume, in which citric acid is previously introduced in an amount of 2% of its volume. Berries and block alcohol are mixed in a 1: 1 ratio. Infusion is carried out for 14 days. The resulting infusion is separated from the fruit. The latter are again poured with dry grape wine material of Isabella variety in the ratio of 1: 1 and insist for 14 days. The resulting infusion is separated from the fruit, mixed with the first infusion, and sucrose is added until a sugar concentration of 650 g / dm3 is obtained in the liquor.

Example 2. The method is carried out as described in Example 1, but yeast preparation is injected into the fermentation mixture at the rate of 5 million / ml of cells.

The champagne process is carried out at 12 ° C, and the champagne wine is cooled to a temperature of -4 ° C for 2 days. The expedition liqueur is introduced at the rate of sugar concentration in the finished wine of 70 g / dm3.

The reservoir liqueur is prepared from unit juice and sucrose, the sugar concentration in it is 550 g / dm3.

When preparing an expeditionary liquor, block alcohol of 50 vol.% Strength is used, to which citric acid is added in an amount of 3% of its volume; Infusion year on alcohol and wine material is held for 10 days.

The first and second infusions are mixed with sucrose until a sugar concentration of 700 g / dm3 is obtained in the liquor.

Example 3. The method is carried out as described in example 1, but the infusion of the fruits of black ale fruit is carried out on a block alcohol of 25 vol.% Strength with a solid-to-liquid ratio of 1: 2 for 9 days. At the same time, a sufficient extraction of aromatic and flavoring substances from fruits is not achieved, which negatively affects the quality of the expedition liqueur and the finished product.

Example 4. The method is carried out as described in example 1, but the infusion of the fruit of the black chokeberry is carried out on the added alcohol with a strength of 60 vol.% At a ratio of solid and liquid phases of 1: 0.5 for 20 days. At the same time, the cost of production due to the use of alcohol of high strength, low yield of infusion and prolonged exposure, increases the cost of the finished product at a constant quality. Thus, the process parameters described in examples 3, 4 do not give a positive effect.

The implementation of the method as described in examples 1 and 2, allows to obtain high-quality sparkling wine. The tasting score of sparkling wine Ligo is 9.2 points (on a 10-point system), and a red sparkling wine made by a known method is 8.8 points.

Thus, the use of the proposed method for the production of sparkling wine Ligo provides, in comparison with known methods, an increase in the quality of the finished product by increasing the content of biologically active and extractive substances contained in the block juice and chokeberry, reducing the cost of the product by preparing tank liquor on block juice instead of using grape wine materials, as well as eliminating the use of expensive horse alcohol during cooking dosage liqueur.

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Claims (1)

The invention The method for the production of sparkling wine, which involves the preparation of a fermentation mixture of dry grape wine, yeast and reservoir liqueur, the champagnization of the mixture, the cooling of champagne wine, the preparation of an expeditionary 10 liquor, aging it and introducing it into champagne wine, characterized in that, in order to improve the quality of the finished product and reduce its cost, 15 fermentation mixtures use winematerials obtained from Isabella grapes, the preparation of the expeditionary liqueur is carried out by infusing whole fruits of black fruit fruit on a block alcohol with a strength of 30-50% with a ratio of 1: 1 solid and liquid before infusing citric acid is introduced into the block alcohol in 25 the amount of 2-3% of its volume, the infusion is separated from the fruit, the latter is poured with dry grape wine material of Isabella variety in a 1: 1 ratio and infused for 10-14 days, The resulting infusion is separated from the fruit and both are mixed with the subsequent introduction of sucrose into this mixture, using concentrated block juice or a mixture of block juice as a tank liqueur. 35 juice with sucrose.