UA32383U - Process for preparation of the ordinary white table low-oxidated wine - Google Patents

Abstract

A process for preparation of the ordinary white table low-oxidated wine, where sulfur dioxide and ascorbic acid in complex are used as an antioxidant, which are introduced into the fiber in doses of 75-100 mg/dmand 25-50 mg/dm, and to the wine material before its pasting – in the doses of 150-200 mg/dmand 25-50 mg/dm, respectively. After the introducing of antioxidants the fiber is exposed to cold maceration at the temperature of 6-8 °С during 10-12 hours, and the bottling is realized by sterile method at the temperature of below 20 °С.

Description

A useful model applies to the wine industry, in particular to the production of ordinary white low-oxidized table wines.

There is a well-known method of production of ordinary white low-oxidized table wines, in which the grapes are crushed, sulfur dioxide is introduced into the pulp at the rate of 5Omg/dm, the must is separated from the pulp and clarified by settling, yeast is added and the must is fermented, the wine material is kept on the yeast sediment for 4 months at a temperature not higher than 10"C, remove the wine material from the yeast sediment, cover it and inject 30mg/dm? of sulfur dioxide into it, remove the clarified wine from the adhesive sediment, filter, introduce 30mg/dm3 of sulfur dioxide and cool to a temperature of -5C with the following aging for 2-3 days, then filter the wine material at a cooling temperature, introduce ZOmg/dm of sulfur dioxide, and after resting, pour the finished wine into bottles (Collection of technological instructions, rules and regulatory materials for the wine industry. Edited by H.G. Valuyko. - M. - Agropromizdat. - 1985. - p. 14).

Common essential features of the known method and the claimed method: crushing grapes, separating the must from the pulp, clarifying the must by settling, fermenting the must on a pure yeast culture, removing the wine material from the yeast sediment followed by its pasting and filtration, cold treatment of the wine material, filtration at temperature cooling and bottling of the finished wine, at the same time, at certain stages of the technological process, an antioxidant is introduced into the environment.

In the prototype, the wine material is protected from oxidation by adding sulfur dioxide in high doses and aging it on yeast sediment, which requires constant, careful technological control. Otherwise, long-term contact of the wine material with yeast sediment can cause the appearance of hydrogen sulfide tone (asphyxiation), the initiation of malolactic fermentation, the release of protective colloids and yeast polyphosphates. These negative consequences reduce the aromatic potential of low-oxidized wine material, which leads to a loss of wine quality and additional difficulties in its processing.

The basis of a useful model is the task of improving the production method of ordinary white low-oxidized table wine, in which through cold maceration of the pulp and the combined use of antioxidants (sulfur dioxide and ascorbic acid) at the stages of infusion of the pulp and processing of the wine material, its enrichment with the aromatic complex of the grape berry is ensured, due to which the quality of the finished wine increases, and the technological process is also simplified.

For this, in the method of production of ordinary white low-oxidized table wine, which involves crushing grapes, separating the must from the pulp, clarifying the must by settling, fermenting the must on a pure yeast culture, removing the wine material from the yeast sediment followed by its pasting and filtering, and cold processing of the wine , filtering at a cooling temperature and bottling the finished wine, at the same time, at certain stages of the technological process, an antioxidant drug is introduced into the environment, according to a useful model, as an antioxidant drug, sulfur dioxide and ascorbic acid are used in a complex, which are introduced into the pulp in doses 75-100mg/dm3 and 25-50mg/dm3, and in the wine material before pasting it in doses of 150-200mg/dm3 and 25-50mg/dm? accordingly, after adding antioxidants, the pulp is subjected to cold maceration at a temperature of 6-87C for 10-12 hours, and the wine is bottled in a sterile manner at a temperature not higher than 2076.

The use of cold maceration of the pulp ensures a more complete extraction of the aromatic components of the grape berry, and the introduction of antioxidants - sulfur dioxide and ascorbic acid - in the specified doses at the stages of cold maceration of the pulp and processing of the wine material allows you to protect the aromatic complex from oxidation in order to preserve it to obtain a highly aromatic ordinary white low-oxidized table wine.

The method is carried out as follows.

Sauvignon grapes are used to prepare ordinary white low-oxidized table wine

Blanc, Sauvignon green, Chardonnay, crushing with separation of combs. The pulp is sulfited with sulfur dioxide at the rate of 75-100mg/dm3, while 25-50mg/dm is added? of ascorbic acid, after which the pulp is subjected to cold maceration at a temperature of 6-87C for 10-12 hours. Freeze wort and wort are separated from the pulp

Under pressure, both fractions of wort are combined and sent to settling. After settling, the clarified wort is decanted from the thick sediment, a pure culture of Sauvignon or Chardonnay yeast is introduced and sent for fermentation. At the end of the fermentation process, the wine material is removed from the main yeast sediment and sent to storage. In order to make the wine material more resistant to spillage, it is treated with gelatin and bentonite preparations according to the test pasting data. Before pasting, 150-200mg/dm3 of sulfur dioxide and 25-3Omg/dm3 of ascorbic acid are added to the wine material. Clarified wine material is treated with cold and filtered at a cooling temperature. After 5 days of rest, sterile bottling of wine is carried out at a temperature not higher than 2070.

Examples of specific implementation of the method.

Example 1.

In the wine-making season of 2006, grapes of the Sauvignon Blanc, Sauvignon green, and Sharpone varieties were used for the preparation of ordinary white table wine with low oxidation, which were crushed with the separation of the ridges. The pulp was sulfited with sulfur dioxide in the amount of 8mg/dm3, while 38mg/dm? of ascorbic acid, after which the mash was subjected to cold maceration at a temperature of 7"C for 11 hours. The gravity wort and pressure wort I were separated from the mash, both fractions were combined and sent for settling. After settling, the wort was decanted from the yeast sediment, a dilution of pure Sauvignon yeast cultures and sent to fermentation. After the fermentation process, the wine material was removed from the main yeast sediment and sent to storage. To make the wine material pourable, it was treated with bentonite and gelatin preparations.

Was 175 mg/dm added to the wine material before pasting? sulfur dioxide and 38 mg/dm3 of ascorbic acid.

The clarified wine material was treated with cold and filtered at the cooling temperature. After 5 days of rest, sterile bottling of wine was carried out at a temperature of 1870.

Example 2.

The method was carried out similarly to example 1, but the pulp was sulfited with sulfur dioxide in the amount of 75mg/dm, and 25mg/dm3 of ascorbic acid was added, after which the pulp was cooled to 62C and subjected to maceration for 10 hours.

Before gluing the zino material, 15O0mg/dm3 of sulfur dioxide and 25mg/dm of ascorbic acid were added to it, and sterile pouring was carried out at a temperature of 2070.

Example 3.

The method was carried out similarly to example 1, but the pulp was sulfited with sulfur dioxide in the amount of 100mg/dm, and 5mg/dm of ascorbic acid was added, after which the pulp was cooled to 82C and subjected to maceration for 12 hours.

Fermentation of the wort was carried out on pure Chardonnay yeast culture. Before pasting the wine material, 200mg/dm of sulfur dioxide and 5O0mg/dm3 of ascorbic acid were added to it, and sterile bottling was carried out at a temperature of 18276.

The results of the research are given in the tables.

The resulting ordinary white low-oxidized table wines have the organoleptic characteristics given in Table 1.

Table 1 of indicators

The color is the most shade

The resulting ordinary white low-oxidized table wines meet the conditions listed in Table 2.

Table 2 indicators

Titrated acids.//://77771Ї17111111111 6 sugars. 20-30

Thus, the claimed method provides the possibility of obtaining highly aromatic ordinary low-oxidized table wines, as well as shortening and simplifying the technological process.

Claims (1)

The method of production of ordinary white low-oxidized table wine, which involves crushing the grapes, separating the must from the pulp, clarifying the must by settling, fermenting the must on a pure yeast culture, removing the wine material from the yeast sediment followed by its pasting and filtration, cold treatment of the wine, filtration at a cooling temperature and bottling the finished wine, at the same time, at certain stages of the technological process, an antioxidant preparation is introduced into the environment, which differs in that sulfur dioxide and ascorbic acid are used as an antioxidant in a complex, which are introduced into the pulp in doses of 75-100 mg/dm " and 25-50 mg/dm", and in the wine material before pasting it - in doses of 150-200 mg/dm" and 25-50 mg/dm", respectively, after adding antioxidants, the pulp is subjected to cold maceration at a temperature of 6-8 C for 10-12 hours, and the wine is bottled in a sterile manner at a temperature not higher than 20 C.