UA5904U - A method for producing champagne - Google Patents

Abstract

A method for the preparation of champagne involves treatment and blending wine materials, ageing treated blend, preparation of fermentation mixture from bottling-resistant blend and pure culture of yeast with sugars content of not less than 2.2 g/100 cm3, introduction of diluted pure culture of yeast on the basis of yeast cells, fermentation at the temperature of no more than 15°С; in the course of fermentation at least 1.8 g/100 cm3 of sugars are fermented at obtained pressure of carbon dioxide in the champagne-fermenting tank of not less than 480 kPa at the temperature of no more than 20°С and duration of fermentation for not less than 20 days, filtration and ageing on pure culture of fresh-prepared yeast, cooling to minus 3°С - minus 4°С and ageing at this temperature not less than 48 hours, filtration after treatment with cold, in this process dosage is delivered, and ageing champagne before bottling. Wine materials made of vine brands Shardone - 10 % and Pinot black - 90 % are used, the treated blend is aged during 1 month. In the preparation of fermentation mixture tank liqueur is added, diluted pure culture of yeast is introduced on the basis of 3-4 mln/cm of yeast cell, filtration and ageing on pure culture of fresh-prepared yeast on the basis of 3 mln/dm3 are performed at the temperature of 10-12°С during 1-4 months. Dosage during filtration is delivered at an amount providing mass concentration of sugars in the finished champagne of 6.0-6.5 g/100 cm3, and champagne before bottling is aged for not less than 48 hours.

Description

A useful model belongs to the food industry, namely, to the production of champagne wines.

There is a known method of acratophorous production of champagne wine, which involves the preparation of a fermentation mixture from spill-resistant champagne wine materials that have undergone a full cycle of technological processing, tank liquor and breeding of pure culture yeast, which are introduced in the amount of 2-3 million/ml of yeast cells.

The resulting fermentation mixture is subjected to secondary fermentation at a temperature not higher than 15"C, until the carbon dioxide pressure in the autocar reaches 400 kPa, followed by aging of the wine in an akratophor after the end of fermentation for up to 5 days.

At the end of the champagne, the wine is cooled to a temperature of minus 3"C - minus 4"C and kept at the cooling temperature for at least 48 hours with subsequent bottling (Technological instructions for the production and quality control of "Soviet champagne", approved by the Ministry of the Interior of the USSR on 21.06.82) .

The specified method of champagne wine production does not allow obtaining high organoleptic indicators of the finished product and its stability during storage.

The method of production of "Kharkiv jubilee" champagne is the closest to the claimed useful model.

Application for utility model Me 2004021303 dated 23.02.2004.

According to this method, champagne wine materials made from grape varieties are used

Aligote - 5095, Chardonnay - 4095, Pinot Franc - 1095. First, champagne wine materials are processed and blended.

The processed mixture is aged for 6 months. Next, a fermentation mixture is prepared from a spill-resistant blend and a pure yeast culture with a sugar content of at least 2.2 g/100 cm3. Diluted pure culture and pure culture are prepared in a yeast vessel equipped with stirring and aerating devices. Diluted pure yeast culture is introduced into the fermentation mixture at the rate of 2-3 million/cm? yeast cells. Fermentation is carried out at a temperature not higher than 15 "С. In the fermentation process, at least 1.8 g/100 cm3 of sugars must be fermented. The pressure of carbon dioxide of endogenous origin in the akratophore must be at least 480 kPa at a temperature not higher than 2076.

The duration of fermentation is at least 20 days. The champagne wine is filtered and aged on a pure culture of freshly prepared yeast at the rate of 2 million/dm at a temperature of 11-12"C for 1-3 months, after which it is cooled to minus C - minus 4"c and then cooled to minus 3"С - minus 4"С and kept at this temperature for at least 48 hours. After cold processing, the champagne wine is filtered in akratophores - receivers. During the filtration process, the expedition liquor is set with a dosing pump based on the mass concentration of sugars, which is 2.0- 2.5g/100cm3 in the production of dry champagne, 4.0-4.5g/100cm3 in the production of semi-dry champagne and 6.0-6.5g/100cm3 in the production of semi-sweet champagne.The champagne is aged in receivers for at least 6 hours before bottling.

The main problem that arises when using the specified method is the insufficient stability of the obtained wine, which leads to the deterioration of its organoleptic indicators and makes aging and storage difficult. High-extractive wine materials, which include the wine material from the Char Done variety, are especially in need of increased stability.

The basis of a useful model is the task of creating such a method of champagne production, which includes the processing and blending of wine materials, the aging of the processed blend, the preparation of bp through the selection of wine materials, and the introduction of changes in technological regimes that increase the stability of the finished product.

The problem is solved by the fact that in the champagne production method, which includes the processing and blending of wine materials, aging of the processed blend, preparation of a fermentation mixture from a spill-resistant blend and a pure yeast culture with a sugar content of at least 2.2 g/100cm3, the introduction of a diluted pure culture of a pure culture of yeast from the calculation of yeast cells, carrying out fermentation at a temperature not higher than 157C, in the process of which at least 1.8 g/100cm3 of sugars are fermented at a pressure of carbon dioxide in the akratophore of not less than 480 kPa, at a temperature not higher than 20"C and the duration of fermentation is not less than 20 days, filtering and aging on a pure culture of freshly prepared yeast, cooling to minus C - minus 4"C and aging at this temperature for at least 48 hours, filtering after cold treatment, during which expedition liqueur is set, and aging of champagne before bottling, according to the useful model, uses wine materials made from Chardonnay -109 grape varieties 5 and Pinot noir - 9095, the processed blend is kept for 1 month, when preparing the fermentation mixture, tank liquor is added, diluted pure culture of pure yeast culture is introduced at the rate of 3-4 million/cm? yeast cells, filtering and aging on a pure culture of freshly prepared yeast at the rate of Z million/dm3 is carried out at a temperature of 10-122C for 1-4 months, expedition liqueur during filtration is set in an amount that ensures a mass concentration of sugars in the finished champagne of 6.0 -6.5 g/100 cm3, and champagne is aged for at least 48 hours before bottling.

The use of wine materials made from Chardonnay -1095 and Pinot noir - 9095 grapes, aging of the processed blend for 1 month, addition of tank liquor during the preparation of the fermentation mixture, introduction of diluted pure culture of pure yeast culture at the rate of 3-4 million/cm3 of yeast cells, implementation filtering and aging on a pure culture of freshly prepared yeast at the rate of C million/dm for 1-4 months at a temperature of 10-12 C, adding expedition liqueur during filtration in an amount that ensures a mass concentration of sugars in the finished champagne of 6.0-6, 5 g/100 cm3, and aging of champagne before bottling - at least 48 hours allows to increase the stability of the finished product.

The method of champagne production is carried out as follows.

For the production of champagne, the following are used: - champagne wine materials according to TU 10.04.05.A41, made from Chardonnay - 1095 and Pinot Noir - 9095 grapes; - sucrose for champagne according to DSTU 2213 (GOST 22); - the remaining raw materials and auxiliary materials in accordance with GOST 28685 and "List of construction, anti-corrosion and auxiliary materials approved by the Ministry of Health for use in the wine industry of Ukraine!" RD-01.

First, champagne wine materials are processed and blended. The processed mixture is aged for 1 month.

Next, a fermentation mixture is prepared from spill-resistant blend, tank liquor and pure yeast culture with a sugar content of at least 2.2 g/100 cm3. Diluted pure culture and pure culture are prepared in a yeast vessel equipped with stirring and aerating devices. Diluted pure culture and pure yeast culture are introduced into the fermentation mixture at the rate of 3-4 million/cm? yeast cells.

Fermentation is carried out at a temperature not higher than 15 "С. In the fermentation process, at least 1.8 g/100 cm3 of sugars should be fermented. The achieved pressure of carbon dioxide in the akratophor should be at least 480 kPa at a temperature not higher than 20 "С. The duration of the fermentation process is at least 20 days.

The champagne wine is filtered and aged on a pure culture of freshly prepared yeast at the rate of 3 million/cm3 at a temperature of 10-12 C for 1-4 months, after which it is cooled to minus 32 C - minus 4 C and aged at this temperature for at least 48 hours.

After cold processing, champagne wine is filtered in akratophores - receivers. During filtration, expedition liqueur is added in an amount that ensures a mass concentration of sugars in the finished champagne of 6.0-6.5 g/1 0Osm3.

Expedition liqueur is prepared in accordance with the "Technological instructions for the production and quality control of Soviet champagne", approved by the Ministry of Industry and Trade of the USSR on 21.06.82.

Before bottling, champagne is kept in akratophores - receivers for at least 48 hours.

Filling, capping and bottle design, storage, packaging and transportation of champagne are carried out in accordance with the requirements of GOST 13918.

Reception, processing of champagne wine materials and production of champagne are carried out using standard equipment and containers made of corrosion-resistant materials or with special coatings approved by the Ministry of Health of Ukraine for wine production.

The use of this method of champagne production provides the organoleptic and physico-chemical indicators given in Table 1 and Table 2.

Example

Processed blend made from Chardonnay - 1095, Pinot Noir -9095 grapes was aged for 1 month.

Next, a fermentation mixture was prepared from a spill-resistant blend and a pure yeast culture with a sugar content of 2.2 g/100 cm3. Diluted pure culture and pure culture were prepared in a yeast vessel equipped with stirring and aerating devices. Diluted pure yeast culture was introduced into the fermentation mixture at the rate of 4 million/cm of yeast cells.

Fermentation was carried out at a temperature of 152C. During the fermentation process, 1.8 g/100 cm3 of sugars were fermented. The achieved pressure of carbon dioxide in the akratophore was 480 kPa at a temperature of 20"C. The duration of fermentation was 20 days.

The champagne wine was filtered and aged on a pure culture of freshly prepared yeast at the rate of Z million/dm? at a temperature of 127C for 4 months, after which it was cooled to minus 4C and kept at this temperature for 48 hours.

After cold processing, the champagne wine was filtered in akratophores - receivers. During the filtration process, expedition liqueur was set based on the calculation of the mass concentration of sugars in the finished champagne of 6.5 g/100 cm3.

Champagne was kept in receivers for 48 hours before bottling.

We got champagne of light pink color, with a delicate developed aroma, harmonious, fresh taste, which, when poured into glasses, forms foam with the long-term release of carbon dioxide bubbles.

Table 1

Organoleptic indicators of finished products

Sparkling and foamy properties of carbon dioxide bubbles

Table 2

Physico-chemical indicators of finished products

Claims (1)

The method of champagne production, which includes the processing and blending of wine materials, the aging of the processed blend, the preparation of a fermentation mixture from the spill-resistant blend and a pure yeast culture with a sugar content of at least 2.2 g/100 cm3, the introduction of a diluted pure yeast culture based on the calculation of yeast cells, carrying out fermentation at a temperature not higher than 15"С, in the process of which at least 1.8 g/100 cm3 of sugars are fermented at a pressure of carbon dioxide in the akratophor of at least 480 kPa, at a temperature not higher than 20"С and the duration of fermentation is not less than 20 days, filtering and aging on a pure culture of freshly prepared yeast, cooling to minus 3"С - minus 4"С and aging at this temperature for at least 48 hours, filtration after cold treatment, during which expedition liqueur is set, and aging of champagne before bottling, which differs in that , using wine materials made from Chardonnay - 10 95 and Pinot noir - 90 95 grapes, the processed blend is aged during 1 month, during the preparation of the fermentation mixture, tank liquor is added, a diluted pure yeast culture is introduced at the rate of 3-4 million/cm of yeast cells, filtering and aging on a pure culture of freshly prepared yeast at the rate of Z million/dm?3 is carried out at a temperature of 10- 127C for 1-4 months, the expedition liqueur during filtration is set in an amount that ensures a mass concentration of sugars in the finished champagne of 6.0-6.5 g/100 cm3, and the champagne is aged for at least 48 hours before bottling.