SU676608A1 - Method of fruit- and-vegetable wines and ciders - Google Patents

Description

Table I

fermentation took place block-lactic fermentation, which ended with a complete transfer of malic acid into lactic. With a residual sugar in the amount of 0.3 g / 100 ml and a decrease in acidity by 25%, the wine material was removed from yeast

The difference was that the wine material did not undergo block-milk fermentation, as the gooseberry juice contained biologically stable citric acid.

Apple and Wings: Sheep-like wine materials were blended according to the calculation given in Table. 3

Cider was prepared from the fruit and the year indicated in example 1.

The cider preparation scheme is similar to that for the production of fruit table wines. The difference was that alcoholic fermentation was completed with residual sugar in the wine material 1.5 g / 100 ml. To stop the alcohol, the wine materials were removed from the yeast sediment with a residual sugar of 1.5 g / 100 ml, pumped into a fumigated container and stored without oxygen at 2 ° C until blending. After self-clarification, the wine materials were bathed; processed

sediment in a smoked container and stored until blend.

Dry gooseberry wine material was prepared mainly according to a similar scheme but the calculation given in Table. 2

table 2

The bleached vimamaterial was processed and bottled in obi1, the technology of that technology.

Example 2. Fruit conditional condition cider was prepared: alcohol 10 vol. %, sugar 1.5 g / 100 ml, titrated acidity 5 g / l.

Table 3

adsorbents, filtered, made of carbon dioxide and bottled at 2 ° C until blending.

The use of the proposed method for the preparation of fruit-bearing table natural wines provides, in comparison with sushi, by the following methods:

improves product quality by preserving nutritional value and natural biochemical composition;

allows the use of fruit-bearing raw waste without rectification;

reduces the consumption of sugars in fruitful winemaking;

during fermentation, it allows replacing a pure yeast culture with a spontaneous selection of a pure culture due to inhibition of wild microflora in the juice of alcohol over 4 vol. %;

inspeps preparation process vpn due to the accelerated fermentation mode;

reduces the cost of finished products by saving sugars and replacing them with cheaper fruit-bearing spirits, which is a concentrated product of fruit-bearing sugars, obtained from the waste of a fruit-growing wine-makers.

Claims (1)

Invention Formula A method for the production of fruit-bearing wines and ciders, involving the separate extraction of juice from fruits and the year, the introduction of additives into them, the fermentation of juices and the blending of fermented wine materials, characterized in that, in order to intensify the process and improve the quality of natural wines, fruit - suitable or raw alcohol grape strength of 25-70 vol. % in the amount of 10-20%. Sources of information taken into account during the examination 1. USSR Author's Certificate No. 210790, cl. From 12G 1/02, 1966.