SU1581738A1 - Method of producing effervescent vines by a bottling technology - Google Patents

Abstract

The invention relates to the food industry, in particular to methods for the production of wine by the bottle method. The aim of the invention is to improve the quality of the finished product and shorten the process time by restoring the sorption properties of bentonite. The method involves the preparation of a draw mixture of treated wine materials, yeast distribution, sodium alginate solutions and bentonite activated with sulfuric acid in doses of 0.01 and 0.1 g / dm 3, respectively, bottling of the draw mixture, secondary fermentation, aging, removal of burner . 3 tab.

Description

The invention relates to the food industry, in particular to methods for the production of sparkling wines by the bottle method.

The purpose of the invention is to improve the quality of the finished product and reduce the duration of the process by restoring the sorption properties of bentonite.

The proposed method for the production of sparkling wine bottled method is carried out as follows.

In the preparation of the lottery mix intended for the production of sparkling wines by the bottle method, a draw liqueur is introduced into the processed blend based on sugar content of 2.2 g / / 100 cm3, pure culture yeast set at 1 million / cm3, 1%

a solution of sodium alginate at the rate of 10 mg / dm3 and a 20% solution of activated bentonite at the rate of 100 mg / dm3, the resulting batch mixture is thoroughly mixed and poured into champagne bottles. The amount of reagents is set by 1 trial o: uief: on Then secondary fermentation, sedimentation of sediment, post-irradiation, aging, and disintegration of the cuvee are carried out.

The solution of activated bentonite is prepared by adding sulfuric acid to the aqueous solution of bentonite at a rate of about 1000 mg / dm3, followed by aging for 1 day. The use of sodium alginate simultaneously with activated bentonite to be introduced into the lottery mixture in the production of sparkling wines by the bottle method.

SP

WITH

It is possible to obtain a large homogeneous sediment easily reducible to the cork, without predisposition to the appearance of masks and barrels. Good quality from precipitation is maintained even under conditions of non-sterile production, including after passing the process of block-milk fermentation | in the cuvee. The interaction of sodium alginate with activated JQ bentonite leads to the creation of physicochemical bonds between activated activated bentonite alginate, in particular, through free ionic bonds released 55 during the activation of bentonite and the formation of a complex with new properties compared to each substances separately - with high sorption and enveloping capacity with respect to both yeast and bacteria, as well as to the Loids, low degree Strongly adhesion to the surface of glass, 25 is relatively high specific gravity, size uniformity, as well as about the possibility to be more significant sorption capacity after mechanical perturbations, in particular, vzbal tyvani ed.

The introduction of sodium alginate into the drawing mixture simultaneously with activated bentonite promotes the formation of a complex sufficient for collection,

formed as a result of secondary fermentation and aging of the sediment cuvee. The formation and collection of a large, uniform, mobile sediment is carried out directly in the course of the secondary Q fermentation and at the first transfer with agitation. As a result of mechanical perturbation (agitation) of the complex, activated bentonite sodium alginate absorbs dissimilar from the sediment fraction.

Table 1 presents data on the sorption properties of bentonite. Data on the restoration of the sorption properties of bentonite with respect to sham50

Pansky yeast after mechanical disturbances are presented in Table 1.

As can be seen from the data given in that bl. 1, activated bentonite is characterized by the highest sorption capacity, the value of which is 2 times higher than in its mixture with alginate. However, the substances used in the known methods are practically non-existent. rebeling 5 0 5

Q

with

0

five

show their sorption properties as a result of mechanical disturbances. Despite the partial loss of this ability during aging, the sorption capacity of the sludge in the proposed method is 3-5 times higher than in known sediments, which confirms the appearance of a new effect in the sediments of the proposed method, i.e. restoration of its sorption properties as a result of mechanical perturbations.

As a result, the result is a positive result - an improvement in product quality and a reduction in the duration of the disguise.

Example. The stable blend of Soviet champagne in a volume of 10 dm3 introduces a draw liquor at the rate of sugar content of 2.2 g / 100 cm3, the wiring of champagne yeast at the rate of 1.0 million cl / cm3, sodium alginate at the rate of 0.01 g / dm3 and activated Bentonite at the rate of 0.1 g / dm3, thoroughly mixed and poured into new champagne bottles. The bottles are sealed with a cork stopper and staple. Further technological operations are carried out according to the known technology, which involves placing the bottles on their sides in a stack for secondary fermentation, the first transfer with agitation of the precipitate after 3 months of exposure, the second transfer with agitation of the precipitate after 1 year of exposure, the third transfer with agitation of sediment, combined with laying lok on remuazh after 3 years of exposure.

After 3 years of exposure, during which three transfers with agitation were carried out, the sediment and express repair were evaluated on the model of a mechanical repair unit, the results of which are given in Tables 2 and 3.

Comparison of the results of sediment evaluation and data of express repair service allows to draw a significant conclusion about the emergence of new positive properties.

The use of the proposed method for the production of sparkling wine by the bottle method provides the following advantages over existing methods:

- shortening the process time by reducing the time for clarifying the cuvee by about 2-5 days;

-improving the structure of the sediment and reducing the duration of the disguise, creating the possibility of mechanization of this traditionally manual process}

-improving the quality of the finished product (the wine is clear, brilliant, the whole sediment is collected in traffic).

Claims (1)

Invention Formula Method for the production of sparkling wine by the bottle method, which includes preparation of the draw mixture, the introduction of precipitator and bentonite into it, mixing and bottling it, secondary fermentation of the mixture, stirring up sediment, aging, remuazh and disruption of the cuvee, characterized in that product and reduce the duration of the process due to the restoration of the sorption properties of bentonite, use bentonite activated with sulfuric acid, and sodium alginate is used as a precipitant at a ratio of 10: 1, Table 2 Turbidity after discharging 10-3. m -t 0.18 lina tail cage, see imitation characteristics Wine is transparent with shine, sediment all covered traffic jam 0.40 0.42 6-7 6-7 Wine with light opal, the main sediment in the cork, on the surface of the bottle haze Wine with light opal is a varied precipitate, with dusty fractions on the shoulders and butt Note. Clarification 7 days, remuazh 5 days. Table3 0.38 0.36 4-5 5-6 d y, io Wine with light opal, fine sediment, rather sticky, tails on shoulders, mask Transparent wine, massive sediment, 0.32 2-3 Transparent wine, sediment in cork, in the bottle in the neck tails Ke conifer you