SU962295A1 - Method for making fruit and berry wine - Google Patents

Description

(54) METHOD OF PRODUCTION OF FRUIT AND BERRY WINE

The invention relates to the wine industry, in particular to methods for the production of fruit wines.

A known method for fermenting wort

in the production of fruit-bearing BHHf

providing for the multiplication of yeast and fermentation of the wort in the apparatus with the yeast precipitated on the nozzle 1.

Closest to the proposed by the technical nature of the method of production of fruit wine, providing; preparing the wort for fermentation, shaving it in the presence of yeast placed on the nozzles, spiking the wort, forming the organoleptic properties of the wine material by oxidizing and reducing processes when the wort is contacting with the yeast placed on the nozzles and aerating the air, blending and blending 2.

The disadvantage of this method is the combination of the oxidative and reductive stages of the formation of organoleptic properties, which determine the specific taste and aroma of the wine, which makes it difficult to manage biochemical processes.

In addition, the relatively low content of certain groups of phenolic substances in the block wine material makes it difficult for the organoleptic properties of the wine to be formed when it comes into contact with yeast.

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

The goal is achieved

10 by the fact that according to the method of production of fruit-bearing wine, which involves preparing the wort for fermentation, sbrgging it in the presence of yeast placed on the nozzles,

15 the alcoholing of the wort, the formation of the organoleptic properties of wine materials by conducting oxidative and reducing processes when the wort is in contact with the placed

20 on the nozzles with yeast and aeration with air, blending and bottling, oxidation and reduction processes during the formation of the organoleptic properties of the vineyard 25, the test is carried out in two successive stages, while aeration is carried out with air at the stage of oxidative processes, and Oak extract is introduced in the amount of 50-100 mg / l, calculated on the dry matter. The proposed method is carried out as follows. Freshly compressed block juice is sulphitized according to the known technology, treated with gluing agents, clarified, and, if necessary, saccharified and divided into two streams. A smaller part of the flow is directed to growing yeast in a yeast generator with continuous stirring and aeration of the medium with pre-purified air at the rate of 0.02-0.8 volume per volume of medium per minute. . The prepared yeast solution is recirculated to 16.0-16.5% by volume of alcohol and fed to the first apparatus with a nozzle for accumulating in it about 0.3 0.6 billion / ml yeast cells. The main part of the block wort is fermented in the presence of yeast placed on the nozzles in accordance with generally accepted schemes up to the content of alcohol of natural aroma 5 -. 12 vol.% With a residual sugar of not more than 0.3%. Then the fermented wort is alcoholized to 16.0-16.5% by volume of alcohol, oak extract is added from the calculation of 50-100 mg of dry matter per 1 liter of wine and continuously served in the lower part of the apparatus for contacting the yeast with the yeast precipitated. -ia nozzle and, in a physiologically active state, with continuous aeration of the medium, previously cleaned with air at the rate of 0.02-0.2 volume per volume of wine material per hour. Then the wine after passing the first apparatus, where mainly oxidative processes occur, contributing to a significant accumulation of aldehydes produced by physiologically active yeast cells enters the lower part of the second apparatus. In the second apparatus, the wine materials are in contact with yeast cells removed from the wort from the first apparatus and deposited on the nozzle, occurs without air access, which favors autolytic processes. Wine material that has passed through both devices is taken from the top of the second device when it contains at least 450 mg / l alanide, filtered and blended, the alcohol and sugar content is adjusted to the required wine condition and after rest and aging is sent for bottling. As a result of the applied technology, the proposed method ensures the production of wine in a short time with a pleasant original aroma and taste, stable in quality over a long period of plant operation, intensifies the processes of aldehyde formation and autolysis, which entails a reduction in the cycle of wine production and increase , thus, the output of the finished product. Example. Freshly squeezed side juice is sulphitized at the rate of 100 mg / l of total sulfuric acid, light-emit at 2 dose of bentonite at a known technology, in combination with polyacrylamide at a dose of 10 mg / l and removed from the precipitate. The juice withdrawn from the sediment is saccharified at the rate of 5% by volume natural alcohol production, pasteurized in and then divided into two streams. A smaller part in the amount of 10% is used as a nutrient medium for preparing a pure culture of yeast race Jerez-96K in a yeast generator with continuous aeration of the medium with air at the rate of 0.5 volume per volume of medium per minute. The prepared yeast solution is made up to 16.0 vol.% And fed to the first fermenter until yeast is accumulated in an amount of 300 million cells / ml. The rest of the juice is fermented in a continuous manner in an apparatus with an attachment to race K-17 at a concentration of yeast cells of 600 mln / ml. Fermented wine material is alcohol up to 16, O, vol. % oak extract is added at the rate of 50 mg of dry matter per liter and sent with the help of a metering pump to the first fermenter, to which air is continuously supplied in an amount of 0.06 l / l-h. From the first fermenter, the wine material enters the second fermenter, where no air is supplied, to undergo the processes associated with the shaping of flavor and taste. Fermented wine material is continuously taken from the upper part of the apparatus with an aldehyde content of 500 mg / l, accumulated in containers and blended with an improvement in alcohol by volume of 18 vol.% And sugar 1.5 g / 100 ml. After a rest (3 days) nap {3avlut. on bottling. EXAMPLE 2 Freshly squeezed juice is processed, divided into yes streams, a smaller part is used to prepare yeast set and fill the fermenter as in Example 1. The bulk of the juice is sugar; are up to 20%, fermented in a periodic way. on the race Moscow-30 to a residual sugar content of not more than 0.3%. Fermented wine is scorched to 16.5% by volume. The oak extract is added at the rate of 100 mg / l dry matter per liter and sent to the first fermenter, to which 0.12 air is continuously supplied. Then the wine passes through the second fermenter, in which the yeast is in a depressed state and with an aldehyde content of not less than 550 mg / l, is continuously removed from the upper part of the apparatus, the wine is filtered, stored in a container and blended with an improvement in alcohol 18 % sugar and 3 g / 100 ml. After a rest (3 days) they send for bottling.

The proposed method allows to improve the quality and yield of the finished product.

The capacity of the plant is 200 dal of wine materials per day for every 1000 dl of the useful capacity of the fermenter against 130 dal / day if processed in a known manner.

Average tasting score of 8.9, against 8.6.

The production of wine according to the proposed method is 2.5 million dal with an economic effect of 750 thousand rubles.

Claims (2)

1. Author's certificate of the USSR 652215, cl. From 12 G 1/00, 1977. 2. Authors certificate of the USSR 787465, cl. From 12 G 1/00, 1979.