SU480760A1 - Method for the production of sherry - Google Patents

Description

The percentage of living cells is 4-700, and the budding yeast is 20-23%.

The content of oxygen dissolved in the wine material is kept high and is not less than 3.8 mg1 l.

At the second stage of the process, the air supply to the raw material is stopped, as a result of which the oxygen content in it decreases to the initial level in 14 days, which contributes to the development of tones specific to sherry.

These changes in the content of aldehydes, the percentage of living and budding yeast and oxygen dissolved in the wine, when they are mixed with the introduction of air into the experimental (no. 386) and control (no. 384) barrels, are given respectively in Table. 1 and 2.

Table I

table 2

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Example 2. The cutting was performed in barrels 200 gave with air dosing at 25-27 ° C for 27 days. After this, in the steady state mode, the content of live yeast is 38-50%, and of the budding 20-29%, the content of dissolved oxygen is not less than 3.0 mg1l. At the same time, the physiological state of the sherry yeast is improved.

The aldehyde, oxygen dissolved in wine contents, the percentage of living and budding yeast and cherishing with the introduction of air are given in Table. 3 (barrel number 386).

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Table 3

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Example 3. Cutting is carried out in barrels 50 gave, for example, No. 256 with air dosing in Binomaterial, while the accumulation of aldehydes is more intense than in larger barrels. In control barrels No. 3 and 4, the aldehyde content is the same.

Subject invention

Claims (2)

1. A method for producing sherry, which involves film sherrying of a wine material in two stages and air intake, characterized in that, in order to control the process of forming the specific properties of sherry and improve its quality, air is continuously introduced to the first stage of the sherrying process in doses that provide the content oxygen, the solution varies slightly and even decreases. These changes in the content of aldehydes in the experimental (No. 256) and control (3 and 4) barrels while extracting the material under the sherry film are shown in Table. four. Table 4 Born in Binomaterial, not less than 3 mg1l, the percentage of budding yeast is not less than 20% of their total amount and the accumulation of aldehydes is 350-400 lgg / kg, and the second stage of the process is carried out under anaerobic conditions to form the properties of the finished sherry. 2. The method according to claim 1, wherein the air is introduced under the bottom layer of the wine material.