UA129260U - METHOD OF PRODUCTION OF RED DRY VINE MATERIALS OF INCREASED BIOLOGICAL VALUE FROM GRAPE VITAL VARIETIES - Google Patents

Abstract

Method for production of red dry wine materials of high biological effect from Pty Verde grape grains, including such technological operations as grape harvesting with a mass concentration of sugars 170… 220 g / dm3 100 mg / dm3, the addition of desalinated muscle in the amount of 40-50% by weight of processed muscle, which is obtained after the selection of wort for the production of pink wines, the introduction of pure yeast culture at the rate of 3 ... 4% by weight of meat bends, fermentation of the brain at a temperature of 25… 28 ° C, drainage and pressing of the muscle, fermentation of the wort at a temperature of 18… 22 ° C to a mass concentration of sugars of not more than 3.0 g / dm3, removal of wine material from yeast sediment and sulfitation up to a total sulfur dioxide content of not more than 200 mg / dm3, rest of the wine, using grapes of the Pti Verdo variety, and the brains are roughed up to an accumulation of alcohol no more than 2… 3% vol.

Description

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

The closest analog 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: adding before fermentation 40-50 95% of de-must pulp, from the mass of processed pulp, which is obtained after the selection of wort for the production of rosé wines; fermentation of the pulp at a temperature of 25...28 "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...227С until the mass concentration of sugars does not exceed 3, 0 g/dm3; removing the wine material from the yeast sediment and sulfiting it to a total sulfur dioxide content of no more than 200 mg/dmU; resting the wine material, followed by sending it to factories or workshops for secondary winemaking. (Method of production of red dry wine materials from Syra grapes: patent for utility model 120625 Ukraine, MKP (2017) C120 1/02. / Bilko MV, Tsygankova O.V, Makarenko S.0O.; owner of NUHT - Mo y201705200; application 25.05.2017; publ. 10.11.2017, Byul Mo 21.).

The shortcomings of the prototype include the fact that Petit Verdot grapes have a high content of technological reserves of phenolic substances and the degree of their transition into must during grape processing, which leads to the production of wines with low organoleptic characteristics, due to the presence of coarse unstable tannins.

The useful model is based on the task of improving the method of production of red dry wine materials of increased biological value from grapes of the Petit Verdot variety and choosing a method of grape processing that will ensure a greater content of biologically valuable substances of the phenolic complex - anthocyanins and phenolcarboxylic acids in wine materials. The useful model will allow to expand the assortment of table red dry wines from grapes of the Petit variety

Verdot 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/dm3 ;

From the addition of 40-50 95% of the destemmed pulp, from the mass of processed pulp, which is obtained after the selection of must for the production of rosé wines; 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 25...28 "С, draining and pressing of the pulp, fermentation of the wort at a temperature of 18...22 "С to a mass concentration of sugars of no more than 3.0 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/dm3, rest of the wine material with subsequent shipment to factories or workshops of secondary wine production, according to a useful model, grapes of the variety are used Petit Verdot, and the muscle is fermented until the accumulation of alcohol 2...3 95 vol.

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

Grapes of the Petit Verdot variety are characterized by a higher percentage of the transition of phenolic and coloring substances into the must (47 95) compared to other red varieties with the addition of destemmed pulp. The level of polyphenol content in wine determines the biological value of wine, these same compounds determine the high bactericidal properties of wine and its stability during storage, therefore, to increase the efficiency of extracting phenolic components of berries into must during grape processing, the method of adding destemmed pulp is used, and to obtain more high-quality composition of phenolic substances and its resistance against precipitation of phenolic compounds during storage, the method of fermentation of the muscle is used to accumulate alcohol no more than 2...3 95 vol.

The organoleptic analysis of the obtained wine samples allowed us to establish that they differed in color, had a multifaceted aroma with a predominance of berry-caramel tones, and a harmonious tannic taste.

However, the highest organoleptic scores were in wine materials obtained according to the scheme of fermentation of the muscle up to 2...3 95 vol. alcohol

The analysis of the physico-chemical indicators of the quality of wine materials showed that the samples obtained according to the scheme of fermentation of the pulp up to 2...3 95 vol. of alcohol allow to increase the content of anthocyanins and phenolic acids.

A useful model is performed as follows.

For the production of dry red wines, grapes of the Petit Verdot baux variety with a sugar content of 170...220 g/dm3 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/dm, before fermentation, 40-50 95 percent of de-dessicated pulp is added, from the mass of pulp to be processed, which is obtained after the selection of must for the production of rosé wines, after of this, 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 25...28 "C, until the accumulation of alcohol 2...3 95 vol., then wort is taken from the pulp in an amount of no more than 60 dal/t and sent for fermentation at a temperature of 18...22 "C to a mass concentration of sugars of no more than 3.0 g/dm3.

At the end of the fermentation process, the wine material is removed from the yeast sediment and sulfited to a total sulfur dioxide content of no more than 200 mg/dm" and sent to rest, then to the branch or to secondary winemaking plants.

The results of organoleptic evaluation according to the 10-point system, chromatographic analysis and redox potential of the red dry wine materials obtained from the Petit Verdot grape variety with the addition of de-stemmed pulp in the amount of 40-50 95, made according to the schemes: 1 - infusion of pulp at a temperature of 4 ...6 "C without fermentation for 3-5 days, 2 - fermentation of the muscle at a temperature of 25...28 "C until accumulation 2...3 95 vol. of alcohol, C - fermentation of the muscle at a temperature of 25...28 "С until the accumulation of 6...7 95 vol. of alcohol is given in Tables 1 and 2, respectively.

Table 1

Schemes of processing with the addition of Characteristics Ball of degummed muscle 5 days. berry-caramel, harmonious, nightshade and . ' ruby color; aroma with saffron and caramel fermentation of the muscles. py rum brody ' dark ruby color; aroma with saffron and caramel fruits of the Х - Х muscle. noticeable acidity

Table 2 muscles

Indicator of infusion | fermentation b and , , . and the production of muscle 4...67C 2...3 606. What And their derivatives, mg/dm derivatives, mg/dm

Mass concentration of phenolic compounds!

Mass concentration of oxycinnamic acids

The mass concentration of phenolic compounds in wine materials with the use of destemmed pulp is higher in the schemes of fermentation of the pulp before the accumulation of alcohol 2...3 95 vol. and fermentation of the muscle until the accumulation of alcohol 6...7 95 vol. The test for the stability of phenolic substances withstands the sample using the fermentation scheme of the muscle up to 2...3 95 vol. alcohol

The red dry wine materials obtained from Petit Verdot 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 technical result of the application of the technological technique of adding de-stemmed pulp and fermenting the wort to 2...3 95 vol. of alcohol indicates the expediency of its use in the wine industry to obtain red dry wine materials from grapes of the Pti variety

Verdo

Coo)

Claims (1)

USEFUL MODEL FORMULA The method of production of red dry wine materials of increased biological activity from grapes of the Petit Verdot variety, which includes such technological operations as harvesting grapes with a mass concentration of sugars of 170...220 g/dm3, comb separation, crushing of grapes, sulfation of the pulp from the calculation of the total content of sulfur dioxide 50...100 mg/dm", addition of dewatered pulp in the amount of 40-50 95 of the mass of processed pulp obtained after selection of must for the production of rosé wines, introduction of pure yeast culture from the calculation 3...4 95 from the pulp mass, fermentation of the pulp at a temperature of 25...28 "C, draining and pressing of the pulp, fermentation of the wort at a temperature of 18...22 "C to a mass concentration of sugars no more 3.0 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/dm3, rest of the wine material, which is distinguished by the fact that grapes of the Petit Verdot variety are used, and the pulp is fermented until the accumulation of alcohol no more 2...3,905 vol.