UA18945U - Ordinary dessert sweet red wine - Google Patents

Abstract

Ordinary dessert sweet red wine includes a grapes of red varieties of Saperavi, Cabernet Sauvignon. Contains the grapes of grades of Merlout and mixtures of Tsymliansky varieties of Krasnostop and Tsymliansky with sugar mass concentration not less than 230 g/dm3.

Description

Description of the invention

A useful model applies to the wine industry, namely to the production of ordinary dessert sweet red wine, for example, under the name "Kahor Vinets Alushta".

Among the brands of ordinary sweet dessert red wines known today, the most common is Kahor Partenit.

An ordinary sweet dessert wine "Kahor Partenit" was adopted as a prototype. Currently, the generally accepted brand of ordinary dessert sweet red wine, produced according to the blending scheme. 710 For the production of sweet dessert red wine, "Kahor Partenit" grape variety is used

Saperavi, Cabernet Sauvignon 20-35956, Bastardo up to 65-8095 with a sugar content of at least 220 g/100dm3. The color of the wine is dark garnet, the aroma is pleasant with pronounced tones of prunes, the taste is full, velvety. The finished wine contains 1695 vol. alcohol, 16 g/cm? sugars and 6-8 g/dm" of titrated acids. 75 The method of making wine is as follows: grapes are processed with separation of the ridges |Technological instruction

MO TI-U-202.109-98 dated 05.06.98 for wine grape dessert sweet ordinary ZKahor Partenit"). separation of wort-gravity and pressing. The selected wort is mixed and sent to fermentation. During fermentation at a sugar level that provides the necessary conditions in the finished wine, the stork is distilled. The clarified wine materials are removed from the yeast. The disadvantage of the existing wine is: insufficient amount of the desired grape variety in the wine Saperavi, which gives the wine a characteristic smoke in the bouquet, melted cream, which characterize Kahora and there is a threat of losing the brand, therefore the wine has insufficiently developed organoleptic indicators, which are characteristic of this type of wine.

The task of the useful model is to create an ordinary dessert sweet red wine, rich in extractive compounds, to expand the assortment of wines.

The task is solved by the fact that according to the composition of ordinary dessert sweet red wine, which includes red Saperavi grape varieties, Cabernet Sauvignon, according to a useful model, contains Merlot grapes, a mixture of Krasnostop and Tsimlyansky grape varieties with the following ratio of components with mass concentration sugars at least 2ZOg/dm" Saperavi 50-5595, yu

Cabernet Sauvignon 25-30905, Merlot and a mixture of Cimlany varieties 15-2590.

In this way, to obtain wine, grape varieties are selected in the following ratio: Saperavi v - 50-5595, Cabernet Sauvignon - 25-3095, Merlot and a mixture of Krasnostopo and Tsymlyanskyi varieties - Ge! 15-25965, which allows obtaining raw materials rich in extractive substances for further technological processing. Availability of a sufficient amount of Cabernet Sauvignon, Merlot and a mixture of Tsimlian varieties, etc.

With a sufficient amount of Saperavi grape variety, it is possible to obtain the necessary amount of quality products, which "- corresponds to the type of red dessert sweet wine, which has a dark red color with a sufficiently full taste. Wine is obtained as follows:

Grapes of Saperavi, Cabernet Sauvignon, Merlot and a mixture of Tsimlian varieties, with a mass concentration of sugars of at least 230 g/dm? processed on typical lines with comb separation. The resulting muscle is sulfited. The sulfitated pulp of the Saperavi, Cabernet Sauvignon, Merlot grape varieties and a mixture of Tsymlian varieties is heated with constant stirring and kept at this temperature, followed by self-cooling until the first signs of fermentation, then the pulp is sent to the separation of gravity wort and " » pressing. For the production of wine, gravity wort and wort of the first pressing fraction are used in the amount of 65 dal from one ton of grapes. The wort is fermented on a pure yeast culture. When the wort is fermented to an alcohol content of at least 1.295 vol., it is distilled to ensure the finished product necessary for wines - conditions for alcohol and sugars (Table 2). After alcoholization, the wine materials are clarified, removed from the yeast.

To achieve spill resistance based on the conclusions of the production laboratory, wine materials are processed in accordance with regulatory documents. After the control filtration (Se), the finished wine materials are sent to rest for at least 10 days and served for storage or bottling.

Example 1. e Grapes are processed on typical lines with separation of ridges, in the amount of: Saperavi-5095, Cabernet Sauvignon 2595, Merlot and a mixture of Tsimlyansky varieties -2595. The obtained muscle is sulfited. The pulp is sent to heating with further aging with constant stirring and with successive self-cooling until the first signs of fermentation. The wort is separated, pressed. Then a pure yeast culture is added. When fermenting wort to an alcohol content of at least 1.295 vol. it is distilled with rectified alcohol. Clarified wine materials are removed from the yeast, corrected, processed, sent to rest for at least 10 days, filtered and served for bottling or storage.

Example 2.

Grapes are processed on typical lines with separation of ridges, in the amount of: Saperavi-5595, Cabernet Sauvignon 3095, Merlot and a mixture of Tsimlyansky varieties -1595. The obtained muscle is sulfited. The pulp is sent to heating with further exposure for 20 hours with constant stirring and with successive self-cooling until the first signs of fermentation. The wort is separated, pressed. Pure yeast culture is added. When fermenting wort to an alcohol content of at least 1.295 vol. it is distilled with rectified alcohol. Clarified wine materials are removed from the yeast, corrected, processed, sent to rest for at least 10 days, filtered and served for bottling or storage.

Example 3.

Grapes are processed on typical lines with separation of ridges, in the amount: Saperavi-5095, Cabernet

Sauvignon 3095, Merlot and blends of Tsimlyansky varieties -2095. The obtained muscle is sulfited. The pulp is sent to heating followed by exposure with constant stirring and successive cooling until the first signs of fermentation. The wort is separated, pressed. Pure yeast culture is added. When fermenting wort to an alcohol content of at least 1.296 vol. it is distilled with rectified alcohol. Clarified wine materials are removed from the yeast, corrected, processed, sent to rest for at least 10 days, filtered and served for bottling or storage.

When performing other parameters of the method and a different composition of the wine, it is not possible to obtain higher quality 7/o products than in examples 1-3. The finished product meets the following requirements: - according to organoleptic indicators.

Table 1 r U (Aroma 00000000 Dessert type with tones of prunes, chocolate, light smoke physical and chemical parameters:

Table 2

Name of indicators Unit. ex

Volume fraction of ethyl alcohol

Mass concentration of sugars

The mass concentration of titrated acids calculated as tartaric acid/ globcm3 BO 60180. -

In this way, a wine is obtained that is characteristic of the indicated type of wine, saturated with extractive compounds, which has the characteristic taste properties of the indicated type of wine, namely: full, harmonious with sweet tones of melted cream, soft aroma with prunes in the bouquet.

Claims (1)

Formula of the invention (o) (ee) Ordinary dessert sweet red wine, which includes grapes of red varieties Saperavi, Cabernet Sauvignon, which is distinguished by the fact that it contains grapes of Merlot varieties and a mixture of Krasnostop and Tsimlyanskyi varieties with a mass concentration of sugars of at least 230 g /dm? with the following ratio of components (90): « Saperavi 50-55 - 50 Cabernet Sauvignon 25-30 with Merlot and a mixture of Tsimlian varieties 15-25. . and? Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2006, M 11, 15.11.2006. State Department of Intellectual Property of the Ministry of Education and - of Sciences of Ukraine. (ee) se) ChK" sl 60 b5