SU739093A1 - Method of wine production - Google Patents

Description

I

The invention relates to the wine industry, in particular to the processing of grapes.

The pivotal problem of the modern wine industry is the maximum extraction of useful substances from grapes. At present, many substances are discarded with husks. For the extraction and transfer of substances enclosed in the solid parts of bunches of grapes into wort and wine, such well-known methods are used as heat treatment of pulp, fermentation of mash on pulp, infusion of mash on pulp.

All these techniques have a number of significant drawbacks. After heat treatment, the dye uuje substances quickly precipitate. The pulp fermentation is coupled with the use of a larger number of specially equipped tanks and with a considerable process duration. Insisting the mash on the pulp also requires cumbersome equipment and time consuming.

In addition, the presence of the full content of wort in the pulp does not allow reducing reactive volumes, reducing energy costs, increasing productivity and making lots of wort and wine with varying degrees of extractability, which is important when preparing wines of various types.

A known method of preparing wines characterized by increased extractiveness, based on the treatment of the mash with acids. According to this method, the grapes are crushed, pressed, and the irradiated wort is centrifuged.

10 ferment. Marc is poured with a mixture of 0.1 n. a solution of hydrochloric and citric acids in the ratio of 1: 1 at the rate of 3.78 liters per 4,536 kg of marc. The acid solution is preheated to 48.9-71.7 ° C. Contact Time

15 2-6 hours. The partially neutralized soda extract is added to the fermenting wort in an amount necessary to achieve the desired color and bouquet. Spent marrow is disintegrated and fermented. The alcohol is distilled off.

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The disadvantages of the method are the duration of the process and the introduction of extraneous reagents.

The closest in technical essence to the proposed is sopsob, pred373

looking at the separation of the wort from the pulp, its fermentation, the production of press wort and its isolation into fermented material 2.

However, this method does not provide a sufficiently complete enrichment of wine materials with a complex of dyes, tannins, as well as other extractive substances.

The purpose of the invention is the enrichment of wine materials with a complex of dye tannins and other extractive substances, giving the finished wines high organoleptic qualities.

The goal is to achieve a TeiM that 50-52 dal / ton of wort is separated from whole bunches of grapes, which are sent to bribery, then ridges are taken from the weathered pulp, and then crushed to obtain a polydisperse mass with crushed peel to particles 0.3-0.4 mm in size and whole seeds. Then, the press wort is separated from the polydisperse masa.

FIG. Figure 1 shows a graph of the content of polyphenolic substances as a function of the yield of the wort taken from whole grapes; in fig. 2 shows a graph of changes in the quality of polyphenolic substances depending on the degree of grinding of the skin; in fig. 3 is a graph of changes in the content of polyphenolic substances at various technological stages depending on the processing methods.

The selection of the wort drift from whole bunches of grapes in the amount of 50-52 dal / t is due to the content of the highest quality juice, enclosed in cages for years. Less than this amount is not rational to select, since the remaining part of a high-quality pus wort with the subsequent destruction of all the cells will combine the years with the wort less valuable and thus will deteriorate its quality.

It is not possible to select the wort greater than 52 dal / t, since in this case the polyphenolic skins 1 will be transferred to the first fraction wort and its quality (see Fig. 1). Thus, from the graph it can be seen that the optimal amount & OM of the selected wort is 52-52 dal / t, since this interval corresponds to a slight change in the amount of polyphenolic substances.

Experimentally established the best option of grinding mezka to skin particles of 0.3-0.4 mm. With an increase in the degree of grinding, the amount of polyphenolic substances increases. The dynamics of this process are plotted on a graph of quantity change; polyphenolic substances, depending on the degree of crushing of the skin (see Fig. 2).

It can be seen from the fact that in the dry stage of the grinding process to OA mm the transition of polyphenolic substances is insignificant. Their most intense transition is observed when grinding the pulp to the clocks with a rake of 0.3-0.4 mm. With further grinding, the enrichment process slows down due to the exhaustion of HCjjaspvueHHb cells containing wort. In addition: / iuiU: it is not rational to grind up particles with times; .ers.,: Ms> 0.3 mm is not rational because of the reversal - separation of the subsequent wort separation process: The wort separated from the pulp is significantly enriched with polyphenols and other- and extractive substances.

When making light canteens, L ui: fermented sutals do not add presses:;: s; / enriched with extractive substances, and r-ir use it in other puja going la,: preparing port wines and strong wines requiring increased extractiveness. In particular, when preparing white port from Rkatseteli grapes, the wort is separated from the ilhel grapes, fermented, the press wort obtained from the ground mass (the percentage of extract added from 40 th 100,

When preparing table wines derived from low-extract grape varieties that have a concentration: about 0.05 g / l of pyphenolic substances, it is necessary to add an extract with a concentration of 0.8 g / l to increase the content of these substances to 0.12 g / l. .

The pre-selectable method allows for obtaining wines with a more stable color and better organoleptic characteristics.

The content of polyphenolic substances at various stages of the preparation of white port depends on the processing methods of pulp (see Fig. 3).

The letter and numerals in the graph shown in FIG. 3, indicate the following: a - crushing grapes on a grater; b - triple crushing of grapes on a grate; c - additional grinding of the pulp on a tissue grinder Ff-2; g - heating of crushed grated mash up to 50 ° C.

Technological operations on the horizontal axis are indicated by {Cels: 1 - after the grapes are crushed, additional grinding or heating of the pulp; 2 - after insisting on pulp for more than 16 h; 3 - after pressing; 4 - after snail; 5 - after processing wine materials with bentonite; 6 - after processing with a tag.

Claims (2)

Samples of wines made with heating and sulphitation of the pulp are inferior to samples made according to the proposed method, according to degustational estimates of O, -0.2 points due to the appearance of boiled tones and the degree of preservation of polyphenolic substances. The latter is indicated by the curves of the graph shown in FIG. 3. An example. Prepared t5raets5 Port White wines. At the same time they take 100 kg of the Rkatseteli variety of grape variety. On the jaw press select 52 and must-drift in terms of 1 ton of grapes. The back wort of the first fraction with a concentration of polyphenolic substances of 0.174 g / l is directed to fermentation. After the ridge separation, the partially depleted} ao mexu is crushed twice. Particles with a size of 0.3-0.35 mm prevail in the obtained polydisperse mass. From crushed pulp, an oily fraction with a concentration of psifiphenol substances of 1.02 g / l is pressed out and in an amount of 35.7% is introduced into a fermenting gravitational system. The resulting coupe; Alcohol is distilled TO an alcohol content of 18.1% by volume (1.55 liters of 96% -iioro alcohol per 1 gave fermenting wort) and clarified by settling. The material used as wine is made using the same technology, but from pulp, ground once. All obtained samples are subjected to chemical and organoleptic research. Tasting assessments and chemical indicators of wines made from more crushed mash are higher than those of control samples. The content of the pyphenol substances in the press mash obtained from the pulp of the twice crushed pulp is 1.02 g / l, and the pulp from the pulp crushed once is 0.75 g / l. The annual economic effect of the introduction of this method will be 3 thousand rubles per 1000 tons of grapes. The invention The method of producing wines, which involves separating the wort, fermenting it and introducing into the fermentable wort a press wort enriched with extractive substances, characterized by the fact that, in order to more fully enrich the wine materials with a complex of dyes, tannins and 3KCTpaKTHBiibiMH dyeing materials, they add 1 high organoleptic qualities, the wort is separated from whole bunches of grapes, in the amount of 50-52 dal / t, and the ridges are separated from the partially weathered pulp and crushed to the ground student polydisperse mass with crushed skin with a particle size of 0.3-0.4 mm and whole seeds, while separating the press wort from the resulting polydisperse mass. Sources of information taken into account in the examination 1. US patent number 3935317, cl. 426-16, op 6lick. 1974. 2. For France N 2311843, cl. C 12 Q 1/02, layout 19.02.77 (prototype).  a s It TT