SU730805A2 - Method of wine fermentation in continuous flow - Google Patents

Description

one

The invention relates to the field of winemaking.

According to the main author. St. No. 582279 discloses a method of wine shamianization in a continuous stream, which means that in the fermenting apparatus during the second fermentation of the fermentation mixture and enrichment of the shampoo and the active biological substances, the yeast cells in a different physiological state are continuously delayed. to a concentration of 5–10 ppb / ml, and the champagne wine is enriched with yeast biologically active substances in the same fermenting apparatus immediately after the secondary fermentation iri of the same concentration of yeast cells.

However, when implementing the known method, the yeast is initially located on the fillers mainly in the lower zone, as a result of which the yeast accumulation is not intensive enough and, therefore, secondary fermentation and enzymatic processes cause the quality of the finished shampais.

The aim of the invention is to intensify the process of secondary fermentation and enzymatic processes.

To do this, according to the proposed method, in a perpone accumulation of yeast cells, the yeast wiring is additionally introduced into the shampai wine for fermentation at extracting residual sugar of 0.8-1.2% 11 at the fermentation stage at residual sugar of 0.4-0.6% .

Pre-prepared fermentation mixture with a sugar content of 2.0-2.2% is fed in a continuous stream to champagnization, at the same time adding yeast preparation to it at a rate of 3-5 million cells per 1 ml. In addition to the yeast accumulation for 2 months, the yeast is additionally injected directly into the champagne wine.

For this purpose, the flow of chewing; chewing is divided into at least three iotoka, one of which — axle — enters the fermentation mixture prior to its fermentation at a rate of 3-5 ml / ml, and the second and third - directly into the champagneized wine in the procession of the brosins at the rate of 2-4 million yeast cells per ml. Moreover, the second stream of honey wedge is introduced into the lower zone of the shamiatized wine during the fermentation period, when the sugar content is in the range of 0.8-1.2%, and the third stream - into the middle zone at the stage of iriol containing 1 sugar, 4-0.6%. The yeast cells are also uniformly distributed from the center to the periphery. Upon reaching a yeast finish in the order of 5 billion / ml, the additional supply of yeast dispersion is significantly reduced and after 1-2 months it is completely stopped. The champagne-free, sugar-free wine passes through the upper zone fillers with autolysed yeast. In the upper zone, reduction processes take place and catalyzed enzymatic transformations.

The use of the proposed invention will allow to intensify secondary fermentation and other enzymatic processes that determine the quality of the finished champagne, as well as to increase the efficiency of the champagne process.

Claims (1)

Invention Formula Method of champagne wine in a continuous stream by ed. St. No. 582279, that is, so that, in order to intensify the secondary fermentation and the enzymatic processes that determine the quality of the finished champagne, during the accumulation of yeast cells, the yeast wiring is additionally introduced into the shamianized wine at the fermentation stage upon reaching the residual sugar 0.8-1.2% and at the stage of fermentation with a residual sugar of 0.4-0.6%.