UA100481U - METHOD OF WINE PRODUCTION OF AERIAL "FRAGOLINO SALES" - Google Patents

Abstract

The method of producing aerated wine includes blending of dry white and red wine materials with the addition of sugar-containing materials, filtering, cooling, holding the blend, saturation with carbon dioxide. Wines are processed table dry, white, pink, red produce from grapes of isabelle varieties and mixtures of other grapes of the species Vitis labrusca. To achieve spill resistance, the blend is treated and the finished spill blend is filtered, cooled to a temperature of - minus with a holding temperature of at least 6 hours and sent to carbon dioxide saturation, then the resulting wine is poured, packaged and labeled.

Description

A useful model belongs to the wine industry, in particular to the production of sparkling grape wines.

There is a known method of production of grape carbonated wine "Sparkling white", in which, after the preparation of the blend, its pasting, cold treatment and carbonation, the carbonated wine is aged for 48-72 hours. at a temperature of minus 2-3 "C and a pressure of 200-30 kPa (KO Me9400154 A1, C120 1/06, 19951).

There is a well-known method of producing sparkling grape wine, in which ordinary processed wine materials and an ingredient that increases sugar content are used to prepare the blend.

After that, the mixture is pasted, filtered, cooled, saturated with carbon dioxide and poured. Before cooling the mixture, it is pasteurized for two minutes at 80-857C followed by secondary filtration. KI saturation

Mo2109042 C1, C120 1/06, 19981.

The closest to the claimed useful model is the production method of grape carbonated wine, according to which dry wine materials are mixed with sugar-containing material, the mixture is cooled to 2 °C, kept at this temperature for 1 to 3 minutes, and further cooled to minus 3 - minus 4 "C, filtered, saturated with carbon dioxide and kept in an akratophor at (- 3) - (-4U"C for 3-5 days. Blend for the production of grape carbonated wine contains a mixture of white and/or red dry wine materials from European grape varieties 58- 72 95 from the volume of the blend and other - a mixture of muscat grape varieties. The blend may contain, by weight 90: white dry wine materials from grapes of the Rkatsiteli variety, 35-42; from grapes of the Riesling or Aligote variety, 10-25; red dry wine materials from grapes of the variety Cabernet, 4.5-12.5 and others - mistel of muscat grape varieties. The blend may contain white dry wine material from Aligote grapes in the amount of 75-80 95 of the volume of the blend and 20-25 95 mistel from Aligote grapes |KO Mo 2054471

C1, C120 1/06, 1998).

The wine obtained by the specified method and similar methods has insufficiently high organoleptic characteristics and physicochemical indicators.

The basis of the useful model is the task of increasing the organoleptic characteristics and physicochemical parameters of the finished product, ensuring their stability, as well as expanding the range of carbonated wines.

The task is solved by the fact that in the method of producing sparkling wine, which includes the blending of dry white and red wine materials with the addition of sugar-containing materials, filtering, cooling, aging of the blend, saturation with carbon dioxide, according to a useful model, the wine materials are processed table dry, white, pink , reds are produced from grapes of Isabel varieties and a mixture of other grape varieties of the Myy5 Iabrgies species, to achieve spill resistance, the blend is processed, and the ready spill resistant blend is filtered, cooled to a temperature of 2 "C - minus 4 "C with cold exposure for at least 6 hours and sent to saturation with carbon dioxide, then the resulting wine is bottled, packaged and labeled.

The method is carried out using equipment and technological containers made of corrosion-resistant materials or with special coatings.

For white and pink wine, wine materials are processed according to the "white method".

Sparkling wine "SALUTE FRAGOLINO", obtained by the claimed method, has high and stable organoleptic characteristics, listed in Table 1

Table 1

Transparency Transparent

White color Light straw with shades from greenish to golden pink From light pink to rose red Red with various shades

Foaming properties. carbon dioxide bubbles

In case of corking of bottles with a cork stopper, single impurities from cork crumbs are allowed, which are visible to the naked eye when inspecting the products in penetrating light.

Physico-chemical indicators of grape flavored carbonated wine "SALUTE

FRAGOLINO » are given in Table 2.

Table 2

Mass concentration of sugars in terms of invert, g/dm3 - semi-dry 10-25 - semi-sweet 30-50 - sweet 55-80 acid, g/dmU m

The production method of carbonated wine "SALUTE FRAGOLINO" is carried out as follows.

Processed table dry, white, pink, and red wines are produced from grapes of Isabel varieties and a mixture of other grape varieties of the Miiy5 Iabrhy5sa type (for white and pink wine, the wine materials are processed according to the "white method"). Blend of carbonated semi-dry, semi-sweet, sweet white, pink, red wine is prepared by blending table dry processed wine materials. To achieve spill resistance, the blend is processed.

The finished spill-resistant mixture is filtered, cooled to a temperature of 2 "C - minus 4 "C with exposure in the cold for at least 6 hours and sent for saturation with carbon dioxide. Then the resulting wine is bottled, packed and labeled.

The method is carried out using equipment and technological containers made of corrosion-resistant materials or with special coatings.

The warranty period of storage of grape flavored carbonated semi-dry, semi-sweet, sweet white, pink wine "SALUTE FRAGOLINO" is 24 months from the date of bottling. Wine in which there is no turbidity or visible sediment after the expiration of the warranty period of storage is suitable for further sale.

Claims (3)

USEFUL MODEL FORMULA 1. Methods of production of carbonated wine, which includes the blending of dry white and red wine materials with the addition of sugar-containing materials, filtering, cooling, aging of the blend, saturation with carbon dioxide, which is characterized by the fact that the processed table wine materials are dry, white, pink, red produced from Isabel grapes varieties and mixtures of other grape varieties of the Miiy5 Iabgyhesa species, to achieve spill resistance, the mixture is processed, and the ready spill-resistant mixture is filtered, cooled to a temperature of 2 "C - minus 4 "C with exposure in the cold for at least 6 hours and directed to saturation with carbon dioxide, then the obtained wine is bottled, packaged and labeled. 2. The method according to claim 1, which differs in that for white and rosé wine, wine materials are processed according to the "white method". 3. The method according to claim 1, which differs in that it is carried out using equipment and technological containers made of corrosion-resistant materials or with special coatings.