SU678064A1 - Wine sterilisation method - Google Patents

Description

The invention relates to wine production, in particular, to wine sterilization methods, and can be applied in beer brewing 2; There is a known method of sterilizing wines by heating them under pressure 1. There is also a known method of sterilizing wines by heating their turbulent flow followed by cooling and eN (2 There is a known method of sterilizing wines by heating a turbulent flow of wine under pressure with its subsequent cooling, which is closest to the invention according to its technical essence and the achieved result. The disadvantage of the known method is that the finished product lacks stability and quality. The aim of the invention is to increase the stability and improve the quality of the finished product.The goal is achieved by the fact that sterilization is carried out in a gaseous medium consisting of argon and nitrogen in a ratio of 1: 5 under a pressure of 4.5-5.5, at a temperature of 105 -5 ° C for 15-25 seconds and a turbulent flow rate of 3.0-3.5 m / s The drawing shows a method for sterilizing wines.The installation for sterilizing wine is filled with a mixture of argon and nitrogen in a ratio of 1: 5 of bottle 1 to avoid contact of the wine with the cart. The tank 2 is filled with wine and a pressure of 4, 5-5, 5, 10 Pa in it with a mixture of argon and nitrogen. The wine is passed through the heater 3 and the aging chamber 4 at a temperature of 105-115 C under the pressure created in the turbulent flow, after which it is cooled with brine in a cooler 5, to the original temperature. Sterilization lead within 15-25 seconds. and at a speed of turbulent flow of 3.0-3.5 m / s. At 14 EP 1. A dry ordinary white Saero Dp was sterilized with a mixture of inert gases of argon and nitrogen in a ratio of 1: 5 from bottle 1 filled with a sterilization unit to prevent air from contacting the wine. In tank 2, wine was poured and a mixture of argon and nitrogen was created in it and Zalarna 1 pressure of 5 atm.

; BHHd under this pressure first passed for 3 seconds. Service heater 3, heated by steam to.

Thus, the wine, the passage in the heater 3, is engraved to doCO ° C. The heated wine from heater 3 stepped into the chamber; extracts 4, in which it passed for 10 seconds at the same temperature of 110 ° C. Further not. discontinuously, the wine was passed into the cooled brine cooler 5,

in which the wine is cooled to an initial temperature of 2d ° C.

The average wine velocity was 3.5 m / s, which made it possible to create a turbulent motion of the wine stream, due to which all the wine molecules warmed evenly in a short period of time.

Table 1 shows the data of chemical analysis of samples of wine Saero, sterilized by the pre-. hegee method.

Table 1

IptyShy 11 7 4.8 o, 5

2.08 19.6 Post-Urylization Prototypes of wine The method of provocation was checked for stability. Prototypes retained the original degree of transparency. When microbiological analysis of wine in samples & x, sterilized by the proposed method, the presence of microorganisms was not detected. Example 2. Sterilization of natural-natural 6 semi-sweet whom of red wine Khvanchkara was carried out. After the installation was completed, a mixture of argoy and nitrogen in the ratios G: 5 tank 2 was poured wine and a pressure of 5 atm was created in it with a mixture of inert from cylinder 1. Vinb p6d this pressure first

Claims (2)

Experienced, 7 5.5 HTA 2, 11 24, -, q5, -Г f - t; tu ..... efcMwIb -, The proposed method allows to increase the stability and improve the quality of the finished product. Year savings when using Samtret GSSR sgtooba will amount to 1.100000 rubles. DETAILED DESCRIPTION A method for sterilizing wines by heating a turbulent flow of wine under pressure followed by cooling with EtJ and, in addition, 055®. .. Lou's strengths:% 1yay quality 1 and G U1SH 8TtrEduC ta, sterilization is carried out in gas medium 0.38 98 604 18 679 2.12 15 Within 4 sec. in heater 3 and ;; Heated in it until. At the same temperature, the wine was then poured into aging chamber 4, passed through it for 12 seconds, after which the wine was cooled in cooler 5 to an initial temperature of 20 ° C and then sent to the filter and bottled. The average speed of the wine in the installation was 3.0 m / s, which made it possible to create a turbulent movement of the flow of wine, due to which all of the wine was made within 16 seconds. warm up evenly to a predetermined temperature of 110 ° C. Table 2 shows the chemical analysis of samples of Hwang, Chkar wine, sterilized by the proposed method (experimental), Table 2 de, consisting of argon and nitrogen, in a ratio of 1: 5, under pressure 4, five- . 5, at a temperature of 105-115 C for 15-25 seconds and a turbulent flow velocity of 3.0-3.5 m / s. Sources of information taken in. attention during examination 1. USSR author's certificate No. 195307, cl. C 12 H 1/18, 1962. 2.Dvtorskoe certificate of the USSR № .485147, cl. C 12 H 1/18, 1973. 3, Dryy D.Tressler, Maynard A.Joslin Chem and Technologists of Healthy and Healthy Juices, M., 1957, c.49-64v- -: / fOHdeffcorn