UA123186U - METHOD OF PRODUCING WINE OF SPARKLING SEMI-SWEET WHITE "TAIROVO BOSKO" - Google Patents

Abstract

The method of production of semi-sweet white sparkling white wine involves preparing blends from wine materials for champagne and sparkling wines, breeding pure yeast culture, adding it to blend, secondary fermentation, cold processing, filtration, bottling. At the same time use wine materials that are made of Chardonnay grapes, white foam - Pinot Blanc, black foam - Pinot Noir, Pinot Fran in the "white" way. Prepare a fermentation mixture from the processed pour-resistant blends of wine for champagne, tank liqueur and prepared wiring of pure yeast culture with a sugar content of 22-24 g / dm3. The production is carried out in a tank periodic manner, for which the wiring of pure yeast culture is introduced into the fermentation mixture at the rate of 2-5 mln / cm3 of yeast cells, the sulfuric acid in the amount of 20 g / dm3 is also introduced into the fermentation mixture. During the secondary fermentation, at least 18 g / dm3 of sugars are fermented and the acratophore pressure is not less than 350 kPa at a temperature not higher than 10 ° C, and the duration of the secondary fermentation process of the fermentation mixture in the acratophore is not less than 20 days. The sparkling wine obtained after the secondary fermentation is cooled to -3 ° C - -4 ° C and kept at this temperature for at least 48 hours. Filtered sparkling wine, after cold treatment, is sent to the akratofora-receivers for bottling, in the process of filling the akratophor-receiver to the sparkling wine add expedition liqueur. Before bottling, the sparkling wine is aged in the receiving unit for at least 6 hours and sent for bottling.

Description

The utility model belongs to the field of winemaking, in particular sparkling wines, and can be used for the production of sparkling semi-sweet white wine.

There is a well-known method of producing pink sparkling wine, according to which a blend is prepared from varietal white wine materials used to make champagne, the blend is treated with cold, subjected to biological deoxygenation, tank liquor and yeast fermentation are prepared on the basis of the blend from white wine materials, tank liquor is added to the blend and yeast breeding and the mixture is subjected to secondary fermentation (champangation) by the tank continuous method at a temperature not higher than 15 "С for at least 17 days until fermentation of at least 18 g/dm3 of sugar, expedition liqueur is prepared from red wine material obtained from Cabernet Sauvignon grapes or a mixture of wine materials obtained from Cabernet Sauvignon and Merlot grapes, with the content in the mixture of wine materials obtained from Cabernet Sauvignon grapes, in an amount of not less than 5095, by adding sugar to the wine material or mixture of wine materials and dissolving it by stirring under a constant pressure of inert gas equal to 0.5-1.5 atm, filtration and extraction rum in oxygen-free conditions for at least 3 months, the champagne wine is separated from the yeast, treated with cold, filtered and sent to the receiving tank with the simultaneous introduction of expedition liqueur into it in small doses during the batch selection period in the amount of 9-10 95 of its volume to ensure conditions according to the mass concentration of sugars of semi-sweet or sweet sparkling wine, filter sparkling rosé wine, process with cold at a temperature of minus 1-4"C, keep for at least 16 hours. at this temperature, subjected to final filtration and bottling |ВО Me2 431 659 С1, С122 06/17, 20111

The specified method is performed by the tank continuous method, therefore it cannot be used for the tank periodic method. The method is intended only for the production of rosé sparkling wine, not white.

The disadvantage of the method is the low organoleptic and physicochemical parameters of the obtained wine.

The basis of the useful model is the task of improving the organoleptic and physico-chemical parameters of sparkling semi-sweet white wine, expanding the range of wines.

The problem is solved by the fact that in the production method of sparkling semi-sweet white wine, which includes the preparation of a blend of wine materials for champagne and sparkling wines,

From the preparation of the pure yeast culture, its addition to the blend, secondary fermentation, cold processing, filtration, bottling, according to the useful model, wine materials are used that are made from Chardonnay grapes, Pinot white - Pinot Blanc, Pinot black - Pinot Noir, Pinot

Fran according to the "white" method, a fermentation mixture is prepared from processed spill-resistant blends of wine materials for champaignization, tank liquor and a prepared strain of pure yeast culture with a sugar content of 22-24 g/dm3, production is carried out by a tank periodic method, for which the strain of pure yeast culture is introduced into fermentation mixture at the rate of 2-5 million/cm3 of yeast cells, sulfuric acid is also introduced into the fermentation mixture in the amount of 20 g/dmU, during secondary fermentation, at least 18 g/dm" of sugars are fermented and the pressure in the akratophore is at least 350 kPa for temperature is not higher than 10 "C, and the duration of the process of secondary fermentation of the fermentation mixture in the akratophor is not less than 20 days, the champagne wine obtained after secondary fermentation is cooled to a temperature of minus 3 "C - minus 4 "C, kept at this temperature for at least 48 hours, filtered sparkling wine after cold treatment is sent to akratophores-receivers for bottling, in the process of filling the akratophores-receivers expedition liqueur is added to the sparkling wine; before bottling, the sparkling wine is kept in the akratophor-receiver for at least 6 hours and sent for bottling.

The pure yeast culture is prepared in yeast tanks equipped with stirrers and aerating devices.

Secondary fermentation is carried out at a temperature not higher than 15 "C.

Secondary fermentation is carried out with an increase in pressure per day, starting from 80 kPa and bringing it to 30 kPa.

The wine is filtered before bottling.

After bottling, bottles with wine are quickly heated in a tunnel heater at a temperature of 40 - 450 7С or controlled aging for at least 5 days at a temperature of 17 - 42576.

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

The claimed method makes it possible to improve the organoleptic and physico-chemical parameters of sparkling semi-sweet white wine and to expand the range of sparkling wines. because Organoleptic indicators:

transparency - transparent, without sediment and foreign inclusions; color - light straw with shades from greenish to golden; bouquet - harmonious, thin, characteristic of the grape varieties used; taste - fresh, harmonious, full without extraneous flavors and tones; sparkling properties - when pouring into a glass, a foam characteristic of sparkling wines should be formed with a long release of carbon dioxide bubbles.

Physico-chemical parameters: volume fraction of ethyl alcohol 10.0-13.5 Ob; mass concentration of sugars, in terms of invert 50.0-80.0 g/dm3; mass concentration of titrated acids, in terms of tartaric acid, 5.0-8.0 g/dm3U; mass concentration of volatile acids, in terms of acetic acid, no more than 1.0 g/dm3; mass concentration of sulfuric acid, mg/dm"U, not more than: - total 200 mg/dm, - free 20 mg/dm3; pressure of carbon dioxide in the bottle at a temperature of (20:20.5)"C not less than 300 kPa; the mass concentration of the reduced extract is not less than 15.0 g/dm3.

The introduction of sulfuric acid in the amount of 20 g/dm7, taking into account its content in the mixture, ensures normal fermentation.

The addition of expedition liqueur to sparkling wine provides appropriate conditions for the mass concentration of sugars.

The claimed method expands the range of sparkling wines.

For the production of sparkling semi-sweet white wine "-SAYROVO BOSCO" ("TAIVOMO

ВО5СО") use: - wine materials (imported and domestic) for champagne and sparkling wines, which are made from grapes of the following varieties: Chardonnay, Pinot Blanc (Pinot Blanc), Pinot Noir (Pinot Noir, Pinot Franc) (by the "white" method); - pure yeast culture - sucrose for champagne and/or crystalline sugar of the 1st and 2nd category - cognac alcohol aged for at least 5 years;

Zo - food tannin for the wine industry; - rectified ethyl alcohol of higher purity (for tannin solution); - technical liquid sulfuric anhydride; - fish food glue; - gaseous and liquefied carbon dioxide; - ascorbic acid; - food citric acid monohydrate; - food tartaric acid; - bentonites and other dispersed materials for the wine industry; - auxiliary materials.

The use of food additives and dyes of chemical origin during the production of wines is prohibited.

For the preparation of sparkling semi-sweet white wine "TGAYIROVO BOSCO" a blend of wine materials for champagne and sparkling wines is used, which is made on the basis of laboratory studies and preparation of trial blends to achieve the appropriate organoleptic and physico-chemical indicators.

The fermentation mixture is prepared from processed, spill-resistant blends of wine materials for champagne, tank liquor, and pure yeast culture, with a sugar content of 22-24 g/dm3. The temperature of the mixture before submission to fermentation should not exceed 18 "С.

The pure yeast culture is prepared in yeast tanks equipped with stirrers and aerating devices.

Production is carried out by the tank periodic method.

A strain of pure yeast culture is introduced into the fermentation mixture at the rate of 2-5 million/cm3 of yeast cells. Sulfuric acid is also introduced into the fermentation mixture in the amount of 20 g/dm3, taking into account its content in the blend and ensuring normal fermentation. The temperature of the mixture before fermentation is 10-18 "C.

Secondary fermentation is carried out at a temperature not higher than 15 "C. The pressure increase per day, starting from 80 kPa, should be no more than 30 kPa. The duration of the fermentation process of the fermentation mixture (champagneization) in the akratophor is not less than 20 days. During this period, at least 18 g/dm3 of sugars must be fermented and a pressure in the akratophor of at least 350 kPa has been reached at a temperature not higher than 10 "С. When the appropriate technological parameters are reached, fermentation is stopped by cooling.

The champagne wine obtained after secondary fermentation is cooled to a temperature of minus 3 "C - minus 4 "C and kept at this temperature for at least 48 hours. The pressure and temperature during the exposure must remain constant.

Filtered sparkling wine after cold treatment is sent to akratophores - receivers for bottling. In the process of filling the akratophor-receiver, expedition liqueur is added to the sparkling wine to ensure the appropriate conditions for the mass concentration of sugars.

Before bottling, the sparkling wine is kept in the akratophor-receiver for at least 6 hours, which is already sent to bottling without filtration (or through a filter).

After bottling and corking of sparkling semi-sweet white wine "TAYROVO BOSCO" in bottles, bottles with wine are quickly heated in tunnel heating at temperatures of -40 - 450 "С or controlled aging for at least 5 days at temperatures of 17 - 42576.

The guaranteed shelf life of sparkling semi-sweet white wine "-SAYROVO BOSCO" is 24 months from the date of bottling.

"TAYROVO BOSCO" semi-sweet white sparkling wine, in which no turbidity or visible sediment appeared after the expiration of the warranty period of storage, suitable for further storage and sale.

Acceptance, processing, and storage of wine materials and blends are carried out using equipment and technological containers made of corrosion-resistant materials or with special coatings.

Claims (8)

USEFUL MODEL FORMULA 1. The method of production of sparkling semi-sweet white wine, which includes the preparation of a blend of wine materials for champagne and sparkling wines, the preparation of a strain of pure yeast culture, its introduction into the blend, secondary fermentation, cold treatment, filtration, bottling, which is distinguished by the use of wine materials, which are made from grapes of varieties Co) Chardonnay, Pinot white - Pinot Blanc, Pinot black - Pinot Noir, Pinot Franc according to the "white" method, prepare a fermentation mixture from processed, spill-resistant blends of wine materials for champaignization, tank liquor and a prepared distribution of a pure yeast culture with the content sugars 22-24 g/dm3, the production is carried out by the tank periodic method, for which the breeding of a pure yeast culture is introduced into the fermentation mixture at the rate of 2-5 million/cm3 of yeast cells, sulfuric acid is also introduced into the fermentation mixture in the amount of 20 g/dm3u, according to during secondary fermentation, at least 18 g/dm3 of sugars are fermented and the pressure in the akratophore is at least 350 kPa per temp. temperature is not higher than 10 "C, and the duration of the process of secondary fermentation of the fermentation mixture in the akratophor is not less than 20 days, the champagne wine obtained after secondary fermentation is cooled to a temperature of minus 3 "C - minus 4 "C and kept at this temperature for at least 48 hours , the filtered sparkling wine after cold treatment is sent to akratophores-receivers for bottling, in the process of filling the akratophores-receivers, expedition liqueur is added to the sparkling wine, before bottling, the sparkling wine is kept in the akratophores-receiver for at least 6 hours and sent for bottling. 2. The method according to claim 1, which differs in that the pure yeast culture is prepared in yeast vessels equipped with stirrers and aerating devices. 3. The method according to claim 1, which differs in that the temperature of the mixture before submitting to fermentation is 10-18 "С. 4. The method according to claim 1, which differs in that the secondary fermentation is carried out at a temperature not higher than 15 76. 5. The method according to claim 1, which differs in that the secondary fermentation is carried out with an increase in pressure per day, starting from 80 kPa and bringing it to 30 kPa. 6. The method according to claim 1, which differs in that the wine is filtered before bottling. 7. The method according to claim 1, which differs in that, after bottling, bottles with wine are quickly heated in a tunnel heater at temperatures of 40 - 45070 or control exposure for at least 5 days at temperatures of 17 - 425 76. 8. The method according to claim 1, which differs in that the technological process is carried out using equipment and technological containers made of corrosion-resistant materials or with special coatings.