SU897843A1 - Method of producing semidry and semisweet wines - Google Patents

Description

The invention relates5 to the conceptual chain of industry, in particular, to methods for the production of half an ax and semi-sweet wines.

A known method for the production of semi-dry and semi-sweet wines. providing for blending e-wort with cyxHMii winematerial-Shg cold blending followed by aging and filtration, clarifying it, filtering and bottling 13.

The disadvantage of the method is that it does not provide the possibility of improving the quality and stability of the finished product.

The purpose of the invention is to improve the quality and stability of the finished product.

The goal is achieved by the fact that in the method of producing semi-dry and semi-sweet wines, it envisages blending with vacuum sous and dry vines, processing the blend with cold followed by aging and filtration.

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its clarification, filtration and bottling, when blending dry winematerials and vacuum wort, additionally insert a fortified wine material or a bowl, while filtering is carried out through porous titanium With a pore size from 1 to 30 µm, and before filtering, the blend is cleaned from suspended matter by passing it through a layer of activated perlite with a particle size of 0j2-3.5 cm.

In addition, the perlite is activated by washing it with water, a 10% solution of hydrochloric acid, ropH-water and holding at a temperature of 15 to from 800 to 1200 ° C for 530 minutes.

The method of producing semi-dry and semi-sweet 1a-1x wines is carried out in the following way.

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For the preparation of semi-dry or semi-sweet wine, when blending, dry wine material, vacuum mash and fortified wine material or mystel are used. The blend is treated with cold - cooling to tef-type of -3 to -4 ° C, kept at the same temperature for 3-5 days and filtered at the temperature of cooling. Then the blend is clarified by introducing 1-2 g / l of bentonite, passed through an elephant of activated perlite with particle sizes of 0.2-3.5 cm to remove sediment, filtered through porous titanium with a p1 size of 10-30 µm and 1- 10 microns and spill. At the same time, perlite is activated by exposure at 800-1200 ° C for 5-30 minutes, and before exposure the perlite is washed with cold water with a 10% hydrochloric acid solution and hot water. Titanium filter can be reused. For reuse, porous titanium is pre-regenerated by sequential washing with cold water, 5 with 10% hydrochloric acid solution, hot water and steam. Example 1 the preparation of semi-dry white wine is used in blends of dry wine. Rkatsiteli material with an alcohol content of 10% by volume, a vacuum wort and 8% fortified wine material Muscat, obtained by imitation of pulp. The condition of a fortified wine material: sugar 18 g / 100 ml, alcohol 16% by volume. The mixture is cooled with a cold. It is cooled to a temperature of -3 ° C, kept at the same temperature for 3 days and filtered at a temperature of cooling w, and then with benthosht at a dose of 1 g / l. After clarification, the wine material is passed through a layer of activated perlite with a particle size of 3.5 cm, then filtered through porous titanium with a pore size of 30 µm and 10 µm and sent for bottling. Perlite is activated by exposure at 1000 ° C for 10 GHz, and perlite is washed with cold water, 10% hydrochloric acid, and hot water. With repeated use of porous titanium, it is regenerated by chilling with successive rinsing with cold water, 10% hydrochloric acid solution, hot water and steam. Example 2. A semi-sweet wine is prepared by blending a dry wine Fet ska material with an alcohol content of 12% by volume, dry wine material from rice ling with an alcohol content of 10% by volume, a vacuum wort and 10% mustella Muscat, with conditional sugar 18 g / 100 ml, alcohol 16 vol.%. The mixture is treated with cold at -3 ° C for 3 days, filtered at this temperature, then the treatments are bentonite (1 t In). After clarification, the wine material is passed through a layer of activated perlite with a particle size of 20 cm, filtered through porous titanium with a pore size of 20 μm and 5 μm, and poured. Perlite is activated and titanium is regenerated as in Example 1, Example 3. Semi-dry rose wine is prepared by blending dry and fortified wine material Rkatsiteli with an alcohol content of 10% by volume, respectively, and fortified wine material | {Abernay (sugar 16 g / 100 ml, alcohol 16 %), obtained by insisting the mash on the pulp. The blend is kept at -A C for 3 days, filtered at this temperature and then treated with IOT 6eHTOifflTOM (1.5 g / l). After clarification, the material is passed through an activated perlite layer with a particle size of 0.5 cm, then filtered through porous titanium with a pore size of 10 µm and 5 µm and sent for bottling. Activation of perlite is carried out similarly to Example 1. Example 4. Semisweet rose wine is obtained by blending Rkatsiteli dry wine material (alcohol 10% by volume), vacuum mash and mistyla Pink Muscat (alcohol 16% vol., Sugar 18 g / 100 ml) obtained by infusing wort on the pulp. The blend is treated with cold at -3 ° C for 3 days, filtered at this temperature, treated with bentonite (1 g / l), after clarification, the wine material is passed through a layer of activated perlite and filtered through porous titanium as in Example 2. Example 5. To prepare semi-dry red wine is blended to red wine Cabernet (alcohol 12.0 vol.%) and beautiful fortified wine Saperavi (alcohol 16 vol.%, sugar 16 g / 100 ml). The mixture was extracted at -4 ° C for 5 days, filtered at cooling temperature, then treated with bentonite (1.5 g / l). After clarification, the wine material is passed through a layer of activated perlite and filtered through porous titanium, as in Example 3. Example 6. A dry red wine material of Cabernet (alcohol 12% by volume), a vacuum wort and 10% red fortified wine material are used to prepare red semi-sweet wine. Mattress (alcohol 16% by volume, sugar 16 g / 100 np). The mixture is treated with cold at -5 C for 5 days, filtered at this temperature, treated with bentonite (2.0 g / l). The clarified wine material is passed through a layer of activated perlite with a particle size of 0.2 cm and filtered through porous titanium with a pore size of 10 µm and 1 µm. Perlite activation and regeneration of porous titanium are carried out as in Example 1.

The method of producing semi-dry and semi-sweet wines allows increasing their alcohol consumption and extractiveness, quickly separating the precipitations of wines and removing various suspended particles and microorganisms, which ultimately provides an opportunity to improve the quality and stability of the product.

Claims (2)

1. Method for the production of semi-dry and semi-sweet wines, providing blending the vacuum wort with dry materials, blending with cold followed by aging and filtration, clarifying it, filtering and bottling, characterized in that, in order to increase the quality and stability of the finished product,. when blending dry wine materials and a vacuum wort, an additional fortified wine material or a mistel is additionally entered, while filtration is carried out through porous titanium with a pore size from 1 to 30 µm, and before filtering, the blend is suspended from suspensions by passing it through a layer of activated perlite with a particle size of 0.2-3.5 cm. 2. The method according to claim 1, wherein the activation of the perlite is carried out by rinsing it with water, 10% hydrochloric acid solution. hot water and aging at a temperature of from 800 to 1200 ° C for 5-30 minutes. Sources; information taken into account in the examination 1. USSR author's certificate No. 616277, cl. C 12 G 1/02, 1977.