SU664993A1 - Method of ripening wives - Google Patents
Method of ripening wivesInfo
- Publication number
- SU664993A1 SU664993A1 SU772470088A SU2470088A SU664993A1 SU 664993 A1 SU664993 A1 SU 664993A1 SU 772470088 A SU772470088 A SU 772470088A SU 2470088 A SU2470088 A SU 2470088A SU 664993 A1 SU664993 A1 SU 664993A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- ripening
- wine
- wives
- oxygen
- temperature
- Prior art date
Links
Landscapes
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Description
Окислительно-восстановительный потенциал , вл ющийс %оказател ём ур5вн протекани окислительно-восстановительных процессов, измер ютВточках входа вина на нагрев и выхода с нагрева и регулируют в зависимости от типа и химического состава обрабатываемого вина, измен технологические Параметры режима: тем .пературу и продолжительность охлажде ни ; количества вводимого кислорода, температуру и продолжительность нагрева.The redox potential, which is% of the resultant level of the redox processes, is measured by the points of wine input to heating and heating output and regulated depending on the type and chemical composition of the wine to be processed, changing the technological parameters of the mode: temperature and duration of cooling neither; the amount of oxygen, temperature and duration of heating.
Пример 1. Созреванию подвергают портвейн, содержащий 19 об. % спирта, 10,5% общего экстракта, в том числе 8,4% сахара, 740 мт/л фенольных веществ, 350 иг/л азотистых веществ и 4 г/л (рН 3,5) нитруемой кислотности. Виноматериал в потоке охлаждают до 15°С, ввод т 8 мт/л кислорода и выдерживают в течение 12 ч при этой температуре. Обогащенный виноматериал кислородом нагревают до 50°С и выдерживают при этой температуре 30 ч. Все операции повтор ют 4 раза.Example 1. Ripening is subjected to port, containing 19 vol. % alcohol, 10.5% of the total extract, including 8.4% sugar, 740 mt / l of phenolic substances, 350 ig / l of nitrogenous substances and 4 g / l (pH 3.5) nitrated acidity. The wine in the stream is cooled to 15 ° C, 8 mt / l of oxygen are introduced and kept for 12 hours at this temperature. The enriched wine material with oxygen is heated to 50 ° C and kept at this temperature for 30 hours. All operations are repeated 4 times.
Процесс осуществл ют в непрерывном потоке без газовых камер, при этом количество кислорода на прот жении всего процесса поддерживают равным 8 мг/л, суммарное количество его 32 мг/л. Такой режим обусловливал средний уровень окислительно-восстановительното потенциала, равный 345 мВ.The process is carried out in a continuous stream without gas chambers, while the amount of oxygen throughout the whole process is maintained at 8 mg / l, the total amount of 32 mg / l. This mode determined the average level of redox potential equal to 345 mV.
Пример 2. Созреванию подвергают мадеру , содержащую 19 об. % спирта, 5,5% общего экстракта, в том числе 3% сахара, 850 мг/л фенольных веществ, 300 мг/л азотистых веществ, 4 г/л (рН 3,5) титруемой кислотности. Виноматериал охлаждают до 15°С, ввод т кислород в количестве 32 мт/л и выдерживают при этой темлературе в течение 12 ч. Затем Виноматериал нагревают до 70°С и выдерживают в течение 30 ч. Операции повтор ют 10 раз. КолйчёствсГ к1 слорода в «епрерьтвном потокеExample 2. Ripening is subjected to Madera, containing 19 vol. % alcohol, 5.5% of the total extract, including 3% sugar, 850 mg / l of phenolic substances, 300 mg / l of nitrogenous substances, 4 g / l (pH 3.5) of titrated acidity. The wine material is cooled to 15 ° C, oxygen is introduced in an amount of 32 mt / l and maintained at this temperature for 12 hours. Then the wine material is heated to 70 ° C and maintained for 30 hours. The operations are repeated 10 times. KolychevstSG k1 of the hydrogen in the “continuous flow”
Поддерживают равным 32 мг/л, сумма егоMaintain 32 mg / l, its sum
составл ет 320 мг/л, а окислительно-восстановительный потенциал равен 390 мВ.is 320 mg / l, and the redox potential is 390 mV.
Предлагаемый способ интенсифицирует процесс и повышает качество вина.The proposed method intensifies the process and improves the quality of wine.
Кроме того, сокращаютс потери, снижаютс затраты на производство вин,стоимость оборотных средств, что снижает себестоимость продукции и увеличивает прибыль .In addition, losses are reduced, the cost of wine production, the cost of working capital are reduced, which reduces production costs and increases profits.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU772470088A SU664993A1 (en) | 1977-03-22 | 1977-03-22 | Method of ripening wives |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU772470088A SU664993A1 (en) | 1977-03-22 | 1977-03-22 | Method of ripening wives |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU664993A1 true SU664993A1 (en) | 1979-05-30 |
Family
ID=20702514
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU772470088A SU664993A1 (en) | 1977-03-22 | 1977-03-22 | Method of ripening wives |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU664993A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5304384A (en) | 1993-03-23 | 1994-04-19 | Labatt Brewing Company Limited | Improvements in production of fermented malt beverages |
| US5695795A (en) | 1993-03-23 | 1997-12-09 | Labatt Brewing Company Limited | Methods for chill-treating non-distilled malted barley beverages |
| US5869114A (en) | 1994-03-18 | 1999-02-09 | Labatt Brewing Company Limited | Production of fermented malt beverages |
| USRE36897E (en) | 1993-03-23 | 2000-10-03 | Labatt Brewing Company Limited | Methods for chill treating non-distilled malted barley beverages |
-
1977
- 1977-03-22 SU SU772470088A patent/SU664993A1/en active
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5304384A (en) | 1993-03-23 | 1994-04-19 | Labatt Brewing Company Limited | Improvements in production of fermented malt beverages |
| US5536512A (en) | 1993-03-23 | 1996-07-16 | Labatt Brewing Company Limited | Improvements in production of fermented malt beverages |
| US5695795A (en) | 1993-03-23 | 1997-12-09 | Labatt Brewing Company Limited | Methods for chill-treating non-distilled malted barley beverages |
| US5728413A (en) | 1993-03-23 | 1998-03-17 | Labatt Brewing Company Limited | Production of fermented malt beverages |
| USRE36897E (en) | 1993-03-23 | 2000-10-03 | Labatt Brewing Company Limited | Methods for chill treating non-distilled malted barley beverages |
| US5869114A (en) | 1994-03-18 | 1999-02-09 | Labatt Brewing Company Limited | Production of fermented malt beverages |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4167450A (en) | Method and apparatus for the production of secondary metabolites by the maintenance-state cultivation of microorganisms | |
| FR2401096A1 (en) | PROCESS FOR THE PRODUCTION OF CONCENTRATED OZONE | |
| SU664993A1 (en) | Method of ripening wives | |
| DE2938339A1 (en) | METHOD FOR CONTINUOUSLY DIGESTING AQUEOUS MASH FOR THE EXTRACTION OF ALCOHOL AND Yeast BIOMASS | |
| ES474112A1 (en) | Method and apparatus for the microbiological production of single-cell protein | |
| Mendelson et al. | Stability and absorption spectrum of malononitrile | |
| GB929315A (en) | Method and apparatus for the continuous production of beer | |
| WO2009013066A1 (en) | Method for fermenting cell cultures | |
| Heinritz et al. | Use of biorhythmic processes for increasing the efficiency of carbon‐compound conversion by microorganisms | |
| DE2539453B2 (en) | METHOD FOR REALIZATION OF A MICROBIOLOGICAL SUBSTRATE | |
| JPS5693820A (en) | Production of hot-rolled steel-belt having thin skin scale | |
| DE3019254C2 (en) | ||
| Strålfors | An investigation of the respiratory activities of oral bacteria | |
| Wiame et al. | Effect of citric acid on the growth of a variant of Bacillus subtilis | |
| SU787468A1 (en) | Method of continuous wine gasifying | |
| Dawson | Continuous culture experiments with Saccharomyces rouxii | |
| RU1349318C (en) | Method of nitriding steel articles | |
| US2416745A (en) | Fermentative glycerol production | |
| DE2365894A1 (en) | BIOTECHNICAL PROCESS FOR THE PRODUCTION OF POLYNUCLEOTIDES | |
| SU960254A1 (en) | Strain of yeast schizosaccharomyces acidodevoratus vierul y-282 for biological deacidation of grape wort of wine and method for biologically deacidizing grape wort or wine | |
| DE2616673C2 (en) | Microbiological process for the production of L (+) - tartaric acid and its salts | |
| SU595376A1 (en) | Method for continuous-flow production of champagne-like wine | |
| US2680689A (en) | Process for the manufacture of baker's yeast | |
| DE1009583B (en) | Process for the biochemical production of 2-keto-1-gulonic acid | |
| AT261519B (en) | Process for the production of ℓ-glutamic acid |