UA57574A - Method of production of ordinary strong rose wine “oktiabrskyi port” - Google Patents

Abstract

A method of production of ordinary strong rose wine « Oktiabrskiy port » includes treatment of grape stuff, including grapes Rkatseteli and Odesskyi black by crushing with destemming, brewing of must on pulp, pressing of pulp, partial fermentation and fortification of must, clarification and mixing of strong wine stuff. Grapes Merlot, Bastardo Maharachskyi and Saperavi are used as stuff material.

Description

Description of the invention

The invention relates to the wine industry, namely to methods of production of strong ordinary wines. 2 The known method of production of ordinary strong pink grape wines, which involves crushing grapes, comb separation, infusion of wort on the skin, pressing, incomplete fermentation of wort, alcoholization, clarification, blending of strong wine materials, alcoholization and blending of fortified wine materials (Technological instruction on the production of ordinary strong and dessert wines, approved on October 12, 1972. Collection of technological instructions, rules and regulatory materials for the wine industry 70. Moscow, Agro-promizdat, 1985, pp. 21-27).

Features in common with the claimed invention: processing of grape raw materials by crushing with separation of combs, infusion of wort on the pulp, pressing of the pulp, incomplete fermentation of the wort, alcoholization of the wort, clarification and blending of wine materials.

The known method of production does not ensure high organoleptic quality. 19 The closest technical solution to the claimed invention is the method of production of ordinary strong pink grape wine, which involves crushing grapes, destemming, infusion of must on the skin, pressing, incomplete fermentation of must, distillation of must, clarification, blending of strong wine materials, addition of pressed fractions, alcoholization and clarification of the blend, and according to the invention, strong wine materials from the Aligote, Rkatsiteli grape varieties are blended. Early Magaracha and dry wine material of press fractions from Odesa Black grapes, respectively, in the amount of 10-25905, 5-1595, 20-5095, 20-4096 of the blend volume. (Patent of Ukraine Mo36258A, C1201/02, 1999

The known and the claimed invention have the following common features: processing of grape raw materials, including Rkatsiteli and Odessa black varieties by crushing with comb separation, infusion of wort on the pulp, pressing of the pulp, partial fermentation and distillation of the wort, clarification and blending strong wines. "

The basis of the claimed invention is the task of expanding the nomenclature of strong wines, in particular ordinary pink port wines, improving their quality by harmonizing the composition of grape raw materials that are processed into strong wine materials.

The task is solved by the method of production of strong pink grape wine, which M involves the processing of grape raw materials, including Rkatsiteli and Odessa black varieties - crushing with comb separation, infusion of wort on the must, pressing of the must, partial fermentation and distillation of the wort, clarification and blending of strong wine materials, and according to the claimed method, Merlot, Bastardo Magaratskyi, Saperavi grape varieties are additionally used as raw materials in the following ratios, wt. 90:

IC c)

Rkatsiteli 45-55

Merlot 5-10

Bastardo Magaratskyi 25-30 "

Odessa black 5-10

Saperavi 5-10 Z s h Blending composition of grape raw materials and the quantitative ratio of grape varieties in combination with new technological methods of production will ensure the production of an ordinary strong pink grape wine "Port Wine Oktyabrskyi" with high organoleptic properties.

The proposed method is carried out as follows. 1 Harvesting and processing of grapes is carried out in accordance with the "General rules for the processing of grapes into wine material!", approved by the Ministry of Agriculture of the USSR on August 9, 1967.

Grape raw materials consisting of grape varieties Rkatsiteli 45-55956, Merlot 5-1095, Bastardo Magatsky o 25-3095, Odessa Black 5-1095, Saperavi 5-1095 are crushed with destemming. -I 20 The resulting pulp is sulfited at the rate of 75-100mg/dm of sulfuric acid content and sent to infusion for 12-24 hours with periodic stirring 3-4 times a day, followed by separation of the wort from the pulp.

For better extraction of aromatic and extractive substances from the pulp of grapes, it is recommended to heat the pulp to a temperature of 50-60" and hold it at this temperature until the required 22 color is obtained. It is allowed to use residual fractions of wort from champagne, vintage, varietal and foreign cognac wines.

All wort fractions are used in wine production.

The wort obtained after pressing is fermented on a pure yeast culture at a temperature not higher than 2570.

When fermenting wort to an alcohol content of at least 4.295 vol. its distillation is carried out to ensure the necessary conditions in the finished wine.

After clarification, the wine materials are removed from the yeast and blended.

In order to bring the wine to the type of port wine, the wine materials are treated with heat at a temperature of 45-507C for 20 days.

In order to achieve stability, wine materials are processed in accordance with the "Technological Instructions for the Processing of Wine Materials and Wines at Enterprises of the Wine Industry. Rules for the Transportation of Wine Materials and Wines", approved by the MHP of the USSR on November 17, 1967 (Collection of Technological Instructions, Rules and Regulatory Materials for the Wine Industry. - M Agropromizdat. 1985 - p. 46-49).

The ready-to-drink wine materials are sent to rest for at least 10 days, and after control filtration, they are served for bottling.

Examples of specific execution are given in the table

Research has established that going beyond the quantitative indicators and the ratio of grape varieties specified in the formula of the invention does not ensure the achievement of the technical result, worsens the organoleptic characteristics and tasting evaluation of the wine.

General features of the method Examples | Composition Quantitative Taste Aroma Color Tasting performance ) grape tn. assessment, method score | raw materials

Grape raw materials of varieties 1 Harmonious, Typical, typical | Dark pink 8.45

Rkatsi-tely. Merlot, Bastardo (Merlot 000500 (full of ordinary Magaratsky, Odessa black and port wines

Saperavi according to quantitative values according to examples Magaratsky 1-5 were processed by Odesasky 10 crushing with comb separation. black

The obtained pulp was sulfited with the calculation of 75 mg/dm content 2 Harmonious, Harmonious, Pink 8.46 of butyric acid. Carried out - 5

MD full characteristic infusion of wort on the muscle of the river for 24 hours with B 25 ordinary

Add astardo to port wines with stirring 3 times a day. Magaratskyi

After insisting the muscle to her

And they pressed Odesa 10. Black wort of all fractions was fermented on a pure culture and - yeast until the accumulation of alcohol 4.2 90, after which it was distilled to Ki Harmonious, Harmonious, Dark pink 8.47 conditions of the finished wine. The enlightened full, characteristic wine material was blended, and the soft ordinary spirit was heated to 55 "C and the port wines were kept at this temperature for 20 days. Magaratsky -

The finished blend, after technological Odessa 7.5 processing, was sent to rest for 10 days, and then it was bottled.

A Harmonious, | Typical, Pink 8.47 full characteristic of IS ordinary portelnem Magaratskyi

Odessa 5

One 5 « and with 5 Harmonious, | Typical, dark pink 8.45 full characteristic. with "ordinary" Bastardo. Magaratsky port wines

Claims (1)

- 1 The formula of the invention - і" The method of production of ordinary strong pink grape wine, which involves the processing of grape raw materials, including Rkatsiteli and Odessa black varieties, by crushing with comb separation, infusing the must on the must, pressing the must, partial fermentation and distilling the must, 2 about clarification and blending of strong wine materials, which is distinguished by the fact that Merlot, Bastardo Magaratskyi, Saperavi grape varieties are additionally used as raw materials in the following ratios, wt. to: Rkatsiteli 45-55 60 Merlot 5B-10 Bastardo Magaratsky 25-30 Odesa Black 5-10 Saperavi 5-10. b5 Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2003, M 6, 15.06.2003. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. « « ich- IS) cha IS c) shi s ;" 1 - And 1 - 50 s» 60 b5