UA60813A - A method for producing “taIrov the red”, the vintage table wine - Google Patents

Abstract

A method for producing the vintage table wine provides for crushing the grape with stems separation, fiber must fermentation, separating the wine material from the fiber with a subsequent fermentation thereof until sugar disappears completely, sulfitation, clarification and ageing the wine material. The grape of brand Odesa the black with saccharinity of 18-21 g/100 cm3 is used, the fiber is sulphated to 75-100 mg/kg, fiber must fermentation is carried out to a residual sugar of 7-8 g/100 cm3 with subsequent “dry” after-fermentation in barrels.

Description

Description of the invention

The invention is related to the wine industry and is intended for the production of red dry wines. 2 As a prototype, the well-known method of production of vintage table red wine was chosen, which involves crushing Odesa Black grapes with row separation, fermentation of must into pulp with a "submerged cap" with stirring for 2-3 days, separation of wine material from pulp followed by its fermentation until the complete disappearance of sugar in oak containers, sulfation, clarification and aging of the wine. (Patent of Ukraine Mo25008 C 12 0 1/02, 1998).

The disadvantage of the known method is that it is not always possible to adjust the degree of fermentation of the wort for 2-3 days at elevated external air temperature. In such cases, the need for aging in barrels is eliminated, which leads to obtaining wine with a high content of dyes and tannins.

The invention is based on the task of improving the method of production of vintage table red wine, in which, by fermenting the wort with a "floating cap" to a residual sugar of 7-8 g/100 cm Z 72, an increase in the organoleptic properties of the finished product is ensured.

The technical result of the invention is expressed in the provision of the finished product in the aroma and taste of a saffron-solanaceous tone with resinous shades.

The task is achieved by the fact that in the method of production of vintage table red wine, which involves crushing grapes with row separation, fermentation of must into pulp, separation of wine material from the pulp with subsequent fermentation until the complete disappearance of sugar, sulfation, clarification and aging of wine material , according to the invention, grapes of the Odessa black variety with a sugar content of 18-21g/100cm Z are used, the pulp is sulfited to 75-100mg/kg, the must is fermented on the pulp until the residual sugar is 7-8g/100cm? with subsequent aging "dry" in barrels.

For the production of wine, the Odesa Black grape variety, which was bred by breeders, is used

IVIV named after V.E. Tairova from the crossing of Alicante Bushe and Cabernet Sauvignon grape varieties. The variety is black berry, with a thick wax coating. The skin is strong, the flesh is juicy. The duration of the vegetative period is 160 days. The juice is intensely colored. The ripening period of the berries is late. The sugar content of the juice is 18-21g/100cm Z, the acidity is 7.5-8.5g/l.

The yield is high and stable (100-140 c/ha). The variety is used for the production of high-quality red grapes

From table semi-sweet, dessert wines and champagne wines.

Sulfitation of the pulp prevents its intense oxidation during fermentation with a "floating cap", which leads to a more refined wine. co

Fermentation of wort to a residual sugar of 7-8 g/100 cm Z makes it possible to obtain wine with a beautiful ruby-garnet color. At the same time, less color and phenolic substances, sufficient for the formation of the aroma and bouquet of the wine, pass into the liquid fraction of the wine material. (That)

"Dry" fermentation in barrels contributes to the formation of varietal characteristics of wine in the form of saffron-solanaceous tones in aroma and taste. With many years of aging, resinous shades are also added.

For the production of wine material, grapes of the Odesa black variety of the IVIiV selection named after "

V. Ye. Tairov, when sugar is accumulated in berries, at least 18 g/100 cm?. Grapes are crushed with a rake compartment on equipment for the production of vintage wines. The obtained muscle is sulfited at the rate of 75-100 mg/kg of muscle and is sent to fermentation. Fermentation is carried out with a "floating cap" on a pure yeast culture at a temperature of no more than 277C with 3-5 times stirring until the content of residual sugar in the fermented mass is 7-8g/100cm 3. Then the pulp is fed to a colander with subsequent pressing for separation wandering wort. For wine production, gravity wort and wort of the first pressing fraction are used, but no more than 65 dal of wort from 1 ton of grapes. The wort is pumped into oak barrels for further "dry" fermentation. (22) After rough clarification, the wine material is removed from the sediment by open decanting and stored until complete clarification on thin, clean yeast sediment for 2 months. The clarified wine material is removed from the sediment by open decanting and sent to aging for 3 years, during which open and closed decanting are carried out. -oUu 70 The wine is bottled after the third year of aging.

Example 3. syu For the production of wine material, grapes of the Odesa black variety are used with the accumulation of sugar in the berries at least 19g/100cm Z. The grapes are crushed with a rowing section on the equipment for the production of vintage wines. The obtained muscle is sulfited at the rate of 9Omg/kg of muscle and sent to fermentation. Fermentation is carried out with a 5o "floating cap" on pure yeast culture at a temperature of no more than 277C with 4 times stirring in. to the residual sugar content in the wort mass of 7.5 g/100 cm Z. Then the pulp is fed to a drainer with subsequent pressing to separate the wort wort of the first fraction. The wort is pumped into oak barrels for further "dry" fermentation.

After rough clarification, the wine material is removed from the sediment by open decanting. In the future, the wine material 60 is kept until full illumination on a thin, clean yeast sediment for 2 months. The clarified wine material is removed from the sediment by open decanting and sent to aging for 3 years, during which open and closed decanting are carried out.

The wine is bottled after the third year of aging. вв According to this method, a number of examples are given and listed in the table.

Table 1

Odesa black grapes with 16 18 19 21 21.5 sugar content, g/100 cm

Fermentation of wort with fruit 01618076 716

Conclusions: Light ruby Ruby-garnet Intense ruby with 70 Color cherry-purple shades

Aroma and taste Nightshade-fruity |Saffron-nightshade with |Rough with nightshade-beet shades resinous shades

The research results showed a high tasting rating of vintage table grape wine obtained by the proposed method. This method was implemented in the semi-production volume of wine factory 79 of the research farm "Tairovske" in the amount of 1500 dal. This allows you to enrich the range of original wines

of Ukraine.

Claims (1)

The formula of the invention The method of production of vintage table grape wine, which involves crushing grapes with comb separation, fermentation of must on the pulp, separation of the wine material from the pulp, followed by its fermentation until the complete disappearance of sugar, sulfation, clarification and aging of the wine material, which is distinguished by the fact that grapes of the Odesa black variety with a sugar content of 18-21 g/100 cm are used, 29 pulp is sulfited to 75-100 mg/kg, wort fermentation on the pulp is carried out to a residual sugar of 7-8 g/100 cm З « with further fermentation "dry" in barrels. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2003, M 10, 15.10.2003. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. "- (ee) (av) (Se) - a (o) (av) (ee) -k 70 syu bo b5