SU958487A1 - Composition for fruit and berry wine - Google Patents

Description

 The invention relates to the wine industry and concerns the composition of ingredients for fruit suitable wine.

The known composition of ingredients, for wine, contains Austrian wormwood, thousand leaves, peppermint, coriander, bison, lime blossom, thyme, orange peel, calamus, birch buds, and alcohol liquid 1. The known composition has insufficiently high organoleptic qualities.

Closest to the proposed is the composition of ingredients for fruit wine ,. containing po.pyn bitter, m that pepper, zubrovka, St. John's wort, thyme, coriander, lemon wormwood, thousand leaves, ayra, melissa medicinal and wine-alcohol liquid 2.

This composition is not characterized by high organoleptic properties of the finished product. . The purpose of the invention is to improve. the sensory properties of the finished product.

This goal is achieved by the fact that the composition of ingredients for yoin fruit, containing wormwood

According to the invention, the bitter, peppermint, bison, St. John's wort, thyme, coriander, lemon wormwood, thousand leaves, sweet cherry, lemon balm, medicinal and wine-alcohol liquor, according to the invention, also contain Austrian wormwood, m curled, lime color, birch buds, tansy balsamic and chokeberry liquor, and from thousands of peachs, the noble and leaf-hollow are used with the following ratio of ingredients, kg / 1000 dal: Yo.pyn bitter 0.1-0.2 Austrian wormwood 1.0-1.2, M of the list 1.1-1.3 Zubrovka0.7-0.9

Deerslayer 0.1-0.3

D Gil. 0.1-0.2

Thyme 1.2-1.4 Coriander2.3-2.5

Pomerantsev Crust 0.3-0.4 Limonite Wormwood ° 0.2-0.3 M and curly 0.3-0.4 Thousands Noblestroke0, 8-1.0 Thousand-Headed Leaf 0.3-0.4 Linden Blossom 0.9-1.1 Air1.1-1.3 Birch buds 0.5-0.7 Tansy balami. Custic 0.1-0.2 Melissa medicinal, 2-0.3 Black liquor 250.0-350, Wine-alcohol liquid Else Wine P binushka is prepared as follows. Dry block wine material is prepared by fermentation of block juice, for which blocks are crushed, pulp is pressed, juice is fermented in the presence of a yeast culture using a known technology. The wine material is removed from the sediment of the yeast and brightened. Rectified spirit is added to the clarified wine material to a strength of .16-18% by volume, sugar in the form of sugar syrup at the rate of obtaining 7-10% sugar in the finished wine and 2% of water-alcohol extract in the blend according to the proposed composition, treated with peeling agents. Immediately before bottling c. vvo wine. d t 2.5-3.5% of black fruit liquor. The introduction of liquor after treatment with gluing agents immediately before bottling contributes to the preservation in wine of the biologically active substances of the chokeberry. The infusion of ingredients is prepared as follows. The plants are crushed and poured with a water-alcohol mixture with a strength of 50 vol.% In a ratio of .1:10 and now, and they are given 10-14 days. The infusions are removed from the sediment and re-poured with a water-alcohol mixture of 18 vol.% In a ratio of 1: 6 and insist 3-5 days. To intensify the extraction process, the mixture is stirred during infusion. Infusions are combined to defend the mixture. The chokeberry liqueur is prepared as follows. Whole years are poured with water in a ratio of 1-0.5 and subjected to extraction for 3-5 minutes at boiling. The extract is drained, and the years are pressed. To the pressed pulp, water is added at 50-60 ° C in a ratio of 1: 1 and re-extraction is carried out to heat the boiling point. The solution is separated by pressing, and the pressed paper is extracted in the same way again. The obtained three fractions of the solution containing biologically active substances are combined and concentrated under vacuum at 50 ° C to a dry matter content of 50-55%, cooled, filtered. Then, ascorbic acid (up to 200 / mg / l), sulfuric acid of at least 200 mg / l of total and 20 mg / l of free and alcohol are added to the liqueur, based on 10% by volume of alcohol in the final liqueur. The preparation of the liqueur from the black chokeberry by the above method ensures the most complete extraction of biologically active substances in the non-oxidized state. Liquor contains vitamins B2, C., E, PP, folic acid, phenolic compounds, catechins possessing high P-vitamin capillary strengthening ability. Example. The composition is prepared with the following ratio of ingredients:., Kg / 1000 gave: Wormwood bitter 0.11 Austrian worm 1.06 M and enumerated 1/14 Zubrovka0.83 St. John's Wort 0.22 D gil (root) 0.13 Thyme.1,35 Coriander2,52 Pomerantsev peel 0,37 Wormwood lemongrass 0,23 .. M that curly .0,35 Thousands of perennials .0,90 Thousands of perennials 0.33 Lipa (flowers) 1.01 Aire (root) 1,22 Birch kidneys 0.55 Tansy balsamic 0.14 Melissa medicinal 0.35 mixture of plants in the amount of 12.81 kg crushed, poured 12.8 gave a water-alcohol liquid with a strength of 50% by volume and insist 12 days. The infusion is decanted, the mixture is poured 7.68 gave a water-alcohol mixture with a strength of 10% by volume, infused for 5 days, decanted, combined with the infusion of the first bay and introduced into the blend in the amount of 2% for 1000 gave wine. Rectified spirit is introduced into dry block wine materials obtained according to the accepted technology to a strength of 17% by volume, and sugar in the amount of 746 kg. on 1000 gave, in it enter 20 gave infusion. The wine is clarified by means of gluing according to the accepted technology and before bottling 300 liters of chokeberry per 1000 gallons of wine are introduced into the wine .. The resulting wine P binushka has high organoleptic qualities, harmonious, full, with a delicate aroma, in taste of black choke bins, the tasting score rises from 8.5-8.6 to 8.65. Using the proposed composition for wine P binuch allows you to expand the range of high-quality flavored fruit wines, to preserve biologically active substances in fruit wines.

Claims (2)

Invention Formula Composition of fruit ingredients for wine, containing wormwood, bitter, sweet pepper, St. John's wort, thyme, thyme, coriander, lemon wormwood, lemon balm, and wine-spirt fluid, which is designed to improve its organoleptic properties. of the finished product, it additionally contains Austrian wormwood, d gil, orange peel, m curled, lime blossom, birch buds, balsam tansy and black chokeberry juice, and from thousands of peach leaves use a noble and cavalier leaflet sleduyui present and the ratio of ingredients in kg / 1000 gave ;. Wormwood bitter 0.1-0.2 Austrian wormwood 1.0-1.2 M and enumerated 1.1-1.3 Zubrovka0.7-0.9 Deerslayer 0.1-0.3 D hil0,1-0,2 Thyme1,2-1,4 Coriander 2,3-2,5 Orange peel0.3-0.4, Lemon wormwood 0.2-0.3 M and Kurchava 0,3-0,4 Thousands of peppered bla-. city 0,8-1,0 Thousolus tavolgolistnyy0, 3-0,4 Lime blossomOh 9-1.1 Air1,1-1,3 Birch buds0,5-0,7 Tansy homemade 0,1-0,2 Melissa medicinal 0,2-0,3 black fruit liqueur p biny2.50,0-350,0 Wine-alcohol liquid  Information sources, Targets taken into account during expert examination 1 .. PP Leonov, G.I. Fertman Flavored wines. M., Pischeva industrialism, 1978, p. 244. 2. Lesnov PP, Fertman G.I. Flavored wines. M., Pishcheva 1978, p. 141-142. industry