UA63349A - A method for producing "illichivske", the vintage table dry red wine - Google Patents

Abstract

A method for producing the vintage table wine provides for crushing the grape with crests separation, fiber must fermentation in a "red manner" with a "floating cap", separation of the wine material from the fiber with subsequent fermentation thereof to complete disappearance of sugar, sulfitation, clarification and ageing of the wine material. The grape of varieties "Illichivskyi the early" with saccharinity of 19.4-20.2 g/100 cm3 and "Rubin tairovskyi" with a saccharinity of 18.5-21 g/100 cm3 is used. The fermentation of the fiber must of thegrape of "Illichivskyi the early" variety is performed to 40-60% of the original sugar, blending the dry wine materials is performed at a ratio of 1:1, with ageing for 2 years.

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 red table wine was chosen, which involves crushing grapes of the Rubin Tayrovsky variety with comb separation, fermentation of must on the pulp in the red method with a "floating cap" until the sugar completely disappears, separation of the wine material from the pulp, sulfation, clarification and aging of wine material (Patent of Ukraine Mo24017 С1201/00, 1/02, 1998.1.

The disadvantage of the known method is that the use of a limited range of grapes does not always allow obtaining a wine with intense color, extractiveness and soft tannin.

The invention is based on the task of improving the method of production of vintage table dry red wine, in which by fermenting the must on the pulp of Illichivsky early grapes at 40-6090 from the initial sugar, followed by "dry" fermentation and blending it with dry wine material from Rubin Tairovsky grapes in a 1:1 ratio, an increase in the organoleptic properties of the 19 finished product and an expansion of the range of wines are ensured.

The technical result of the invention is expressed in giving the finished product a ruby color with a garnet shade, an aroma - solanaceous-violet tone, and a taste - of medium fullness with soft tannin and a resinous shade.

The set task is achieved by the fact that the method of production of vintage table red wine, which involves crushing grapes with comb separation, fermentation of must on the pulp "on the red" with a "floating cap", separation of the wine material from the pulp and its subsequent fermentation until the complete disappearance of sugar , sulfation, clarification and aging of the wine material according to the invention, grapes of the Illichivskiy early varieties with a sugar content of 19.4-20.2 g/100 cm? and Rubin Tatrovsky with a sugar content of 18.5-21g/100cm, fermentation of wort on the pulp of grapes of the early Illichivsky variety is carried out at 40-6095 of the initial sugar, 29 blending of dry wine materials is carried out in a 1:1 ratio, and aging - for 2 years. "

For the production of wine, the Illichivskii early grape variety, which was bred by breeders, is used

IVIV named after V.E. Tairova from the crossbreeding of Severnyi x Odesa resistant grape varieties (Sereksia x Rupestris du

Lo). Early ripening period. Medium growth. Bunches are conical, of medium size. The berries are medium, round, black, with a simple taste. The flesh is meaty and juicy, the skin is strong. Sugar content - 19.4-20.296, acidity - F 5.9-6.3 g/l. Yield is stable. The variety is promising for the production of high-quality red table wines and high-quality juices. Thanks to the early ripening and pleasant taste of the berries, it can be used for fresh consumption. at

The second grape variety used for wine production is Rubin Tairovsky, bred by Go) breeders of IVIV named after V. E. Tairova. The parents of this variety of grapes are Odesa Stochkii / Sereksia x

Rupestris du Lo / y Save Villar 23-657. oh

The late-ripening black berry variety is characterized by high resistance to mildew, gray rot and oidium. The sugar content of berry juice is 18.5-21g/100cm. The juice is colorless, the taste is simple.

Grapes are used to make high-quality table wines and juices. « 20 Two varieties of grapes with different content of coloring substances are used for wine production. Vinohrad - in c Rubin tayrovsky accumulates from 300 to 400mg/dm? dyes, and the early Illichevsky - from 1100 to

And 1400mg/dm 3. This allows you to get wine of a beautiful ruby color with a garnet shade. "» Fermentation of sugar at 40-60956 in crushed grapes of the Illichivskii early variety allows to reduce the content of coloring substances in the wine material by 1.5-2 times, makes it possible to obtain a wine material with varietal solanaceous-violet tone in aroma and harmonious taste.

Ge) When blending wine materials from the Rubin Tayrovskyi and Illichivskyi early grape varieties in a ratio of 1:11, the solanaceous-violet bouquet is enhanced, and the taste becomes medium full with soft tannin.

Mn When the wine material is aged for 2 years, its qualities improve and light 9) resinous tones appear in the taste.

The method is carried out as follows. For the production of wine material, grapes of the Illichivskii early selection of the IViV named after 3e) V. E. Tairova, with the accumulation of sugar in berries of 19.4-20.2 g/100 cm Z. Grapes are crushed with comb separation on the equipment for the production of vintage wines. The obtained muscle is sulfited at the rate of 75-10Omg/kg of muscle and sent to fermentation. Fermentation is carried out with a "floating cap" on a pure yeast culture with 3-5 times mixing until the content of the fermented mass is 40-6095 of residual sugar. Then the pulp is fed to the decanter with subsequent pressing to separate the wandering wort. For the production of wine, gravity wort and wort of the first press 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.

Grapes of the Rubin Tairovskyi variety with the accumulation of sugar 18.5-21 g/100 cm? crushed with comb separation. 60 The pulp is sulfited to 75-100 micrograms/kg. The obtained pulp is sent to fermentation in the red method with a "floating cap" with five times mixing. Fermentation of wort on the pulp is carried out "dry".

After fermentation and rough clarification, the wine materials are blended in a ratio of 1:11. The blend of wine materials with the remaining amount of yeast cells is left for 3-month storage at a temperature not higher than 10"C. During storage, periodic turbidity of the yeast is carried out 2-3 times a month. After 65 of the last mixing, the wine material is left to self-clarify and is removed from the sediment. Aging is carried out in the course of two years. In the first year of aging of the wine material, three open pours are made, in the second year -

one open and one closed. The wine is filtered and bottled in the third year of aging.

Example 3.

For the production of wine material, grapes of the Illichivskyi early selection IViV named after V.E. Tairova, when sugar accumulates in berries of 20g/100cm 3. Grapes are crushed with comb separation on the equipment for the production of vintage wines. The obtained muscle is sulfited at the rate of 9Omg/kg of muscle and sent for fermentation. Fermentation is carried out with a "floating cap" on a pure yeast culture with 3-5 times stirring until the content of the fermented mass is 40-6095 of residual sugar. Then the pulp is fed to the decanter with subsequent pressing to separate the fermented wort. For the production of wine, 70% gravity wort and wort of the first pressing fraction are used, but no more than bb5dal of wort from 1 ton of grapes. The wort is pumped into oak barrels for further "dry" fermentation.

Grapes of the Rubin Tatrovsky variety with the accumulation of sugar 20g/100cm? crushed with comb separation. The muscle is sulfited to 8Ω/kg. The obtained pulp is sent to fermentation in the red method with a "floating cap" with five times mixing. Fermentation of wort on the pulp is carried out "dry".

After fermentation and rough clarification, the wine materials are blended in a 1:1 ratio. The blend of wine materials with the remaining amount of yeast cells is left for 3-month storage at a temperature not higher than 10"C.

During storage, periodic turbidity of yeast is carried out 2-3 times a month. After the last mixing, the wine material is left to self-clarify and is removed from the sediment. Aging is carried out for two years. In the first year of aging of the wine, three open decantations are made, in the second year - one open and one closed. Filtration and bottling of wine are carried out after the second year of aging.

According to this method, a number of examples are given and listed in the table.

Grapes of the Illichivskiy early varieties from 18 19.4 20 20.2 21.5 pz ni MON PO NO Mon PO shk:

RELATIONSHIPS Ge) »" shSHISHNSHY | 7 1111 grapes Illichivsky early, 90 "I

Deustasia 0000000087000008900100921 88000086 and cherry-purple shades of F with a light tarry shade

The research results showed a high tasting rating of vintage table dry red wine "obtained by the proposed method. This method has been implemented in semi-production volumes at the winery - from the research farm "Tairovske" in the amount of 1200 dal. This allows us 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 the grapes with separation from the stem, fermentation of the must on the pulp "on the red" with a "floating cap", separation of the wine material from the pulp, followed by its fermentation until the complete disappearance of sugar, sulfation, clarification and the aging of the wine material, which is distinguished by the fact that they use early Illichivsky grapes with a sugar content of 19.4-20.2 g/100 cm? and Rubin Tairovskyi with a sugar content of 18.5-21 g/100 cm", fermentation of must on iChe) muscle of grapes of the Illichivsky early variety is carried out at 40-60 905 of the initial sugar, blending of dry wine materials is carried out in a ratio of 1:1, and aging - within 2 years. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2004, M 1, 15.01.2004. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. 60 b5