UA120625U - METHOD OF PRODUCTION OF RED DRY VINE MATERIALS FROM GRAPE GRAPE VARIETIES - Google Patents

Abstract

The method of production of red dry grapevines from grape variety includes technological operations, such as harvesting grapes with a mass concentration of sugars 170… 220 g / dm3, comb separations, grinding grapes, muscle sulfitation based on the total sulfur dioxide content of 50… 100 mg / d introduction of pure yeast culture at the rate of 3… 4% by weight of the muscle, fermentation of the muscle at a temperature of 28… 32 ° C, before the accumulation of alcohol 6… 7% vol., drainage and pressing of the muscle, fermentation of the wort at a temperature of 18 … 22 ° C to a mass concentration of sugars not more than 3.0 g / dm3, removal of the wine material from the yeast sediment and sulfitation to a total sulfur dioxide content of not more than 200 mg / dm3, rest of the wine material. Use grapes Grays, in the brain of which before fermentation add 40-50% of defatted muscle (by weight of processed muscle), which is obtained after the selection of wort for the production of pink wines.

Description

A useful model belongs to the wine industry, namely to the production of red dry wine materials from Syrah grapes for the production of young table wines of increased biological value.

The closest analogue to a useful model are the methods of production of red dry wine materials, in which the stem separation and crushing of grapes, sulfation of the pulp to a total sulfur dioxide content of 50...100 mg/dm3 takes place. The production method involves: fermentation of the pulp at a temperature of 28...32 "С, until the accumulation of alcohol 6...7 95 vol., draining and pressing of the pulp, fermentation of the wort at a temperature of 18...22 "С until mass sugar concentration no more than 3.0 g/dm3. The resulting wine material is removed from the yeast sediment, sulfited to a total sulfur dioxide content of no more than 200.0 mg/dm3, then sent to rest with subsequent shipment to factories or workshops of secondary winemaking (KD U 0011050-15.93.12-01:2008 "General rules collection and processing of grapes into wine materials", approved by the Ministry of Agrarian Policy of Ukraine on January 30, 2008).

The shortcomings of the prototype include the fact that during the production of red dry wine materials from the Sira variety, the return of phenolic and coloring substances from the grape berry to the must is small, as a result of which the obtained young wines are characterized by low biological value.

The basis of the useful model is the task of improving the method of production of red dry wine materials from grapes of the Syrah variety, in which a higher content of phenolic substances in wine materials is ensured through the technological method of adding the destemmed pulp, which is obtained after the selection of must for the production of pink wines. The useful model will allow to expand the assortment of table red dry wines from Syrah grapes of increased biological value.

The task is solved by the fact that the method includes such technological stages as harvesting grapes with a mass concentration of sugars of 170...220 g/dm3, comb separation, crushing of grapes, sulfitation of the pulp based on the calculation of the total sulfur dioxide content of 50...100 mg/dm3u , introduction of a pure yeast culture at the rate of 3...4 95 from the weight of the pulp, fermentation of the pulp at a temperature of 28...32 C, until the accumulation of alcohol 6...7 U6 vol., draining and pressing of the pulp, fermentation of wort at a temperature of 18...22 "С to a mass concentration of sugars of no more than 3.0

From g/dm3, removal of the wine material from the yeast sediment and sulfitation to a total sulfur dioxide content of no more than 200 mg/dm"u, rest of the wine material, according to a useful model, grapes of the Syra variety are used, to the pulp of which, before fermentation, 40-50 95 of desulfurized pulp (from the mass of processed pulp), which is obtained after the selection of wort for the production of rosé wines.

The causal relationship between the proposed technical features and the expected technical result is as follows.

Grapes of the Syra variety are characterized by a small percentage of return of phenolic and coloring substances to the wort (59.8 95) in comparison with other red varieties. The level of polyphenol content in wine determines the biological value of wine, since catechins, anthocyanins, flavanols and especially leucoanthocyanins have P-vitamin activity. The same compounds determine the high bactericidal properties of wine and its stability during storage. Therefore, in order to increase the efficiency of the extraction of phenolic components of the berry into the must during grape processing, the method of adding destemmed pulp obtained after the selection of must for the production of rosé wines is used, aimed at increasing the degree of extraction phenolic and colored compounds, which are mainly concentrated in the peel and other solid structural elements of the bunch.

Organoleptic analysis of the obtained samples of wine materials allowed us to establish that they differed in color, had an interesting aroma and a harmonious tannic taste. The wines had a rich red color with ruby and garnet shades; aroma of ripe berries of black currant, gooseberry, blueberry, with tones of fresh almonds, light aroma of leather, cheese; the taste is clean, harmonious, full, berry.

However, the highest organoleptic scores were in wine materials obtained according to the schemes with the introduction of 40-50 Fo of destemmed muscle.

The analysis of the physicochemical indicators of the quality of wine materials showed that the samples obtained with the addition of demarcated pulp in the amount of 40-50 95 allow to increase the content of phenolic substances in wine materials and reduce their tendency to oxidation.

A useful model is performed as follows.

For the production of dry red wine materials, grapes of the Syra variety with a sugar content of 170...220 g/dmu are used, which are crushed with the separation of the ridges. The pulp is sulfited based on the calculation of the total sulfur dioxide content of 50...100 mg/dmu, before fermentation, 40-50 95 bo of de-dessicated pulp (from the mass of pulp to be processed) is added, which is obtained after the selection of wort for the production of pink wine, after that a pure yeast culture is introduced into the pulp at the rate of 3...4 95 from the mass of the pulp, fermentation is carried out at a temperature not higher than 32 "С, until the accumulation of alcohol 6...7 95 vol., then wort is taken from the pulp in an amount of no more than 65 dal/t and sent for fermentation at a temperature of 18...227C to a mass concentration of sugars of no more than 3.0 g/dm3. After the fermentation process, the wine material is removed from the yeast sediment and sulfited to with a total sulfur dioxide content of no more than 200 mg/dm? and sent to rest, further to the branch or to secondary winemaking plants.

The results of organoleptic evaluation according to the 100-point system, chromatographic analysis and optical characteristics of the obtained red dry wine materials from the Syrah variety, produced according to the fermentation scheme of pulp without adding and with the addition of de-stem pulp in different amounts, are shown in Tables 1 and 2, respectively.

Table 1

Elements of the quality scheme Mmyazgi) bat processing 0 | |in |in

External

APPEARANCE

Aroma sophistication | 65 2 shSh | 63 | 62 | 63 | 60 harmony 59 | 60 | 61 | be | 57 taste sextractivity | 61 | 65 | 68 | 70 | 65 harmony | 68 | 72 | 74 | 74 | 65 body 17717117160 | 63 | 66 | 67 | 62 (General impression.d//-/-: | 60 2 | 65 | 69 | 70 | 60

Table 2 processing of Fo muscle (control | 30 | 40 | 50 | 60 11111111 21|13 14151 6 quartzetin and their derivatives, mg/dm of its derivatives, mg/dm3 of phenolic acids (main, 8.28 8.07 7.45 7.52 6.28 lilac), mg/dm preezhmtiyuny I ze| ho ve se| mo acids (caftaric, cautaric) 25.2 25.0 23.76 22, 59 20.0 mg/dm of substances, MU, mV.dm3/mg

The obtained red dry wine materials from Syra grapes meet the requirements for this type of wine materials for table wines according to DSTU 4805.2007. The wine materials are processed.

Specifications. The mass concentration of phenolic compounds in wines with the use of destemmed pulp is higher than with the classic processing scheme.

The technical result of the application of the technological method of adding destemmed pulp to the main mass of pulp, which is obtained after the selection of must for the production of rosé wines, indicates the expediency of its use in the wine industry for obtaining red dry wine materials from Syrah grapes.

Claims (1)

USEFUL MODEL FORMULA The method of production of red dry wine materials from Syra grapes, which includes technological operations, such as harvesting grapes with a mass concentration of sugars of 170...220 g/dm3, comb separation, crushing of grapes, sulfation of the pulp based on the calculation of the total content of sulfur dioxide 50...100 mg/dm", introduction of pure yeast culture at the rate of 3...4,956 from the weight of the muscle, fermentation of the muscle at a temperature of 28...32 "C, until the accumulation of alcohol 6...7 956 rev., draining and pressing of the pulp, fermenting the wort at temperature 18...227С to a mass concentration of sugars of no more than 3.0 g/dmU, removal of the wine material from the yeast sediment and sulfitation to a total sulfur dioxide content of no more than 200 mg/dmU, rest of the wine material, which is distinguished by the fact that grapes of the Syra variety are used, before fermentation, 40-50 95 of de-must must be added to the pulp (from the mass of processed pulp), which is obtained after the selection of must for the production of rosé wines.