SU631533A1 - Method of preventing crystalline cloudiness in wine - Google Patents

Description

I

The invention relates to wine-making industry, to methods for protecting wines from crystalline opacities.

There is a known method of protecting wines from crystalline opacities by means of pasting pasting of wine materials and processing it with ion-exchanging substance Ij

The disadvantage of this method is the length of the process and the insufficient quality of the wines, as well as the high costs of the method.

The purpose of the invention is to intensify the process and improve the quality of wines.

This is achieved by using pectic acid in the amount of 0.3-2.0 g / l as the ion-exchanging agent in the proposed method.

The proposed method is carried out as follows.

Wine materials obtained according to the known technology are subjected to test pasting with pectic acid obtained from a block by a known method. After that, having determined the required amount of the added acid, the wine material in the storage tanks is treated with pectic acid in the amount of 0.3-2.0 g / l with stirring. Then

the wine material is aged for 2-2.5 hours. The precipitated pectic acid salts at the expiration of this time are filtered and subjected to further known processing.

Example. Due to the fact that the ion exchange on pectic acid depends on the pH and distribution coefficient of different types of cations contained in various wine materials is not the same, it is advisable to install the necessary quantity for bonding metal ions by pasting.

For test pasting in flasks from 100 ml of Pinot harvest wine materials of 1975 g, 0.2 to 1.0 g / l of block pectic acid containing 68% polygalacturonic acid is introduced,

stirred and left to stand for 2 hours. Pectate precipitates are separated by filtration or centrifugation.

Emission spectral analysis showed that the pectic acid after

its processing of wine materials contains potassium, magnesium, calcium, strontium, iron. These metals were determined by atomic absorption spectrophotometry in the supernatant and

control. Data on changes in their concentration in the wine material, depending on the amount of pectic acid used for its processing | are shown in Table 1. As can be seen from table 1, the introduction of pectic acid in the wine material reduces the content of all metals. The amount of its additive is determined by reducing the concentration of potassium and calcium, which are sources of crystalline opacities. For this Pinot wine material, an additive of 0.3–4 g / l of pectic acid is necessary and sufficient to reduce the concentration of potassium mg / l and calcium — Cs, d “S 80 mg / l. To protect the Pinot wine material from crystalline opacities, pectic acid was introduced into the storage tank in an amount of 0.3 g as determined by test pasting. After 2 hours, the wine material is filtered. Technological indicators of wine before and after processing are given in table 2. After treatment with pectic acid, the main indicators of wine materials

The concentration of metals in the wine material,

T a b l i

C a

mg / l did not change, and the metal content decreased to concentrations at which crystalline opacities did not occur. In addition, the amount of volatile acids decreased, as a result of which the material became softer and more harmonious in taste, the organoleptic evaluation increased. Pectic acid treatment does not affect the content of the main components of the wine, including its specific weight and acidity, sugar and alcohol content. Organoleptic evaluation is enhanced. The sorption of cations with pectic acid occurs by an ion-exchange mechanism with the substitution of a carboxyl group for a metal ion for metal. Its two-hour contact with the wine material guarantees the marginal exchange of the hydrogens of the carboxyl groups for cations. The proposed method allows an interstensive process and improves the quality of the wines.

0.9921

eu

, 18.3 11.7

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table 2

0.9921 18.3 11.7

0.12

Organoleptic evaluation

Claims (1)

Invention Formula The method of protecting wines from crystalline opacities by test pasting of wine materials and processing them with ion exchange suspension, characterized in that, in order to intensify the process, and The quality of wines is used; pectic acid is used as an ion exchanger in an amount of 0.3-2.0 g / l. Sources of information taken into account in the examination: . 1. USSR author's certificate L 322365, cl. C 12 N 1/04, 1969 ..