SU664991A1 - Method of desulfurization of wine materials - Google Patents

Method of desulfurization of wine materials

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Publication number
SU664991A1
SU664991A1 SU782565992A SU2565992A SU664991A1 SU 664991 A1 SU664991 A1 SU 664991A1 SU 782565992 A SU782565992 A SU 782565992A SU 2565992 A SU2565992 A SU 2565992A SU 664991 A1 SU664991 A1 SU 664991A1
Authority
SU
USSR - Soviet Union
Prior art keywords
yeast
desulfurization
wine materials
certificate
wine
Prior art date
Application number
SU782565992A
Other languages
Russian (ru)
Inventor
Надежда Ивановна Бурьян
Александра Григорьевна Рева
Вячеслав Сергеевич Разуваев
Юрий Вячеславович Козловский
Original Assignee
Всесоюзный Научно-Исследовательский Институт Виноделия И Виноградарства "Магарач"
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Application filed by Всесоюзный Научно-Исследовательский Институт Виноделия И Виноградарства "Магарач" filed Critical Всесоюзный Научно-Исследовательский Институт Виноделия И Виноградарства "Магарач"
Priority to SU782565992A priority Critical patent/SU664991A1/en
Application granted granted Critical
Publication of SU664991A1 publication Critical patent/SU664991A1/en

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Description

рацией свободного SO2 247 мг/л пропустили через буковую стружку с заранее размножевной на ней культурой дрожжей Schizosaccharomyces acidodevoratus .расы Казанска  I в резервуаре с нанравлением потока сусла снизу вверх при 23°С со скоростью разбавлени  0,31 ч (объем вертикального резервуара со стружкой и дрожжами 1,7 л, скорость потока 0,54 л/ч). На выходе из устройства получили сусло с концентрацией свободного сернистого ангидрида 20 мг/л и концентрацией дрожжей 0,12 млн/мл без посторонних тонов в аромате и в-кусе.247 mg / l of free SO2 was passed through beech chips with the culture of yeast Schizosaccharomyces acidodevoratus of Kazanska I breeding in the reservoir with propagation of the wort from bottom to top at 23 ° C at a rate of 0.31 h dilution (the volume of the vertical reservoir with chips and yeast 1.7 l, the flow rate of 0.54 l / h). At the exit of the device, a wort was obtained with a concentration of free sulfuric anhydride of 20 mg / l and a yeast concentration of 0.12 mln / ml without extraneous tones in the aroma and cous.

Пример 2. В результате длительного хранени  на холоде сульфитированного виноградного сусла сорта Ркацители концентраци  свободного сернистого ангидрида в нем составила 123 мг/л,. Дл  получени  игристого вина сусло пропустили через резервуар с заполнителем из дубовой стружки , ца котором фиксирована культура дрожжей, описанна  в примере 1, со скоростью разбавлеци  1,7 три 36°С. В сусле после десульфитащии содержалось 0,21 млн/мл дрожжей и 17 мг/л свободного SO2. Посторонних тОНов в аромате и вкусе не отмечалось. Сусло в дальнейшем было использовано дл  Приготовлени  натурального игристого вина.Example 2. As a result of long-term cold storage of sulphitized grape must of Rkatsiteli variety, the concentration of free sulfuric anhydride in it was 123 mg / l. To obtain a sparkling wine, the mash was passed through a tank with a filler of oak chips, the culture of which was fixed in yeast, described in Example 1, at a dilution rate of 1.7-3.6 ° C. After desulfating, the mash contained 0.21 ml / ml yeast and 17 mg / l of free SO2. No extraneous tones in flavor and taste were noted. The wort was later used to make natural sparkling wine.

Предлагаемый способ позвол ет ускорить процесс десульфитации и повысить качество и стабильность десульфитированного продукта.The proposed method allows to speed up the desulphation process and improve the quality and stability of the desulphite product.

Claims (2)

1.Способ десульфитации виноматериаЛОВ дрожжами, отличающийс  тем, что, с целью ускорени  процесса и повышени  качества и стабильности десульфитированного продукта, процесс осуществл ют в потоке путем пропуска виноматериала через натолнитель с фиксированным на нем штаммом дрожжей Schizosaccharomyces acidodevoratus.1. A method for desulfating wine materials with yeast, characterized in that, in order to speed up the process and improve the quality and stability of the desulphided product, the process is carried out in flow by passing the wine material through a weaner with a fixed strain of yeast Schizosaccharomyces acidodevoratus. 2.Способ по п. 1, отличающийс  тем, что в качестве налол-нител  используют буковую или дубовую стружку.2. A method according to claim 1, characterized in that beech or oak chips are used as a nanol-filament. Источники информации, прин тые во внимание при экспертизеSources of information taken into account in the examination 1.Авторское свидетельство СССР № 501061, кл. С 12 G 1/02, 1974.1. USSR Author's Certificate No. 501061, cl. C 12 G 1/02, 1974. 2.Авторское свидетельство СССР № 319638, кл. С 12 G 1/04, 1970.2. USSR Author's Certificate No. 319638, cl. From 12 G 1/04, 1970.
SU782565992A 1978-01-03 1978-01-03 Method of desulfurization of wine materials SU664991A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SU782565992A SU664991A1 (en) 1978-01-03 1978-01-03 Method of desulfurization of wine materials

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU782565992A SU664991A1 (en) 1978-01-03 1978-01-03 Method of desulfurization of wine materials

Publications (1)

Publication Number Publication Date
SU664991A1 true SU664991A1 (en) 1979-05-30

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Family Applications (1)

Application Number Title Priority Date Filing Date
SU782565992A SU664991A1 (en) 1978-01-03 1978-01-03 Method of desulfurization of wine materials

Country Status (1)

Country Link
SU (1) SU664991A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD4491C1 (en) * 2016-04-13 2018-01-31 Общественное Учреждение "Научно-Практический Институт Садоводства И Пищевых Технологий" Process for desulfitation of wine intended for distillation

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD4491C1 (en) * 2016-04-13 2018-01-31 Общественное Учреждение "Научно-Практический Институт Садоводства И Пищевых Технологий" Process for desulfitation of wine intended for distillation

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