UA63466A - A method for producing the "starotserkovne" lytovchenko, a fruit dessert wine, and a composition for realizing thereof - Google Patents

Abstract

A method for producing the fruit dessert wine consists in that the wine is produced by blending the fermented and alcoholized cherry juice being prepared by fermentation of cherry juice sweetened with honey to 16-30 g/100 cm3 to accumulation of the volume part of ethyl alcohol of at least 3-8% of volume, with the alcoholized cherry juice made by infusion on fiber for 12-48 hours, depending on content of phenol substances in fruits with addition of honey up to 10-25 g/100cm3 to the blend, and before introducing the honey is diluted with fermented and alcoholized cherry juice at a ratio of 1:2 with subsequent heating to 70 DEGREE C and bringing to condition of 12-25% of volume with rectified ethyl alcohol. The composition for producing the fruit dessert wine contains fermented and alcoholized cherry juice, alcoholized cherry juice and rectified ethyl alcohol. As fermented and alcoholized cherry juice the fermented and alcoholized with honey cherry juice and additionally honey are used.

Description

Description of the invention

The invention relates to the production of alcoholic beverages, namely wine, and can be used in the wine industry.

Famous fruit dessert variety wine "Vishneve" |Demenkov O.P., Honcharuk V.Ya., Sydorenko V.M. and others

A collection of technological instructions and regulatory materials on fruit and berry winemaking. -

Dnipropetrovsk: "Sich", 1998, - p.179), which is taken as a prototype. Wine is prepared by mixing fermented cherry juice, alcoholized cherry juice, rectified ethyl alcohol and sugar. 70 Disadvantages of this wine are pronounced taste of cherry stone, low organoleptic indicators.

The invention is based on the task of improving the organoleptic properties of fruit dessert wine by giving it a pleasant, harmonious, harmonious with a slight piquant bitterness, a hint of honey and dried cherry taste, and a cherry flavor with honey-floral tones and a chocolate tint, from ruby to dark - ruby color. 12 The problem posed by the invention is solved by the fact that the method of making fruit dessert wine consists in mixing fermented cherry juice, alcoholized cherry juice, rectified ethyl alcohol, according to the invention, wine is made by mixing fermented-alcoholized cherry juice, which is prepared by fermentation sweetened with honey up to 16-30g/1 O0cm From cherry juice to the accumulation of the volume fraction of ethyl alcohol at least 3-89506., with alcoholized cherry juice made by infusing on the muscle for 12-48 hours, depending on the stock of phenolic substances in the fruits with the addition of honey up to 10-25 g7/100 cm U to the blend, which before application is diluted with fermented-alcoholized cherry juice in a ratio of 1:2, followed by heating to 70"C and bringing to the conditions 12-259506. rectified ethyl alcohol.

Heating is carried out no later than 10-30 days before bottling or shipment.

The composition used for the production of fruit dessert wine contains fermented-alcoholized cherry juice, alcoholized cherry juice and rectified ethyl alcohol, according to the "invention, as fermented-alcoholized cherry juice, fermented-alcoholized cherry juice on honey and additionally honey are used in the following ratio of ingredients, by weight: fermented-alcoholized cherry juice on honey 60-70 and alcoholized cherry juice 20-30 I«o) natural honey 8-11 ethyl alcohol rectified to conditions 1695 06. 1-3. With (ze)

The combination of these components gives the wine a pleasant, harmonious, harmonious with a light spicy 325 bitterness, a hint of honey and dried cherry taste and cherry with honey-floral tones and a chocolate ke, a hint of aroma.

Lytovchenko fruit dessert wine "Starotserkovne" is prepared as follows: fermented-alcoholized cherry juice is prepared, for which cherry fruits are collected at the stage of technical ripeness, washed, crushed, sulfited at a rate of no more than 100-15Omg/kg. To extract the phenolic complex and other useful substances, the pulp is infused in extractors or tanks for 12-48 hours with constant stirring every 3-4 hours. Before infusion, heat treatment of the muscle is allowed

From" a temperature of 55-757C with aging up to 6-12 hours, depending on the supply of phenolic and tannic substances in the fruits.

Separate the juice from the muscle. The muscle is pressed. Fresh juice is sulfited at the rate of 75-100mg/dm Z and clarified by settling at a temperature of 10-12" for 16-24 hours. In order to improve the quality of cherry b" 395 wine material and save rectified alcohol, at the expense of natural fermentation, the clarified juice is added natural honey at the rate of 16-3Og/100cm? in the range of 5-25g/100cm3. The clarified juice is sent for fermentation. i95) Juice fermentation is carried out at a temperature of 18-257C using a pure yeast culture at the rate of 2-495 from the volume of the fermented wort After the end of fermentation, the fermented juice is allowed to stand for 2-5 days, removed from 5% of the yeast sediment, sulfited to a total sulfuric acid content of no more than 200mg/dm?U, distilled to 12-259606.

Me Fermented-alcohol juices are stored without processing at a temperature of 8-167C before use in blending.

Ф The mixture of Lytovchenko fruit dessert wine "Starotserkovne" also includes spirits (misteli), which are prepared in this way. Fruits are washed, crushed, sulfited at the rate of no more than 1OOmg/kg of muscle, infused for no more than 48 hours. 5B When grinding, it is possible to add pectolytic enzyme preparations for better extraction and juicing. The juice obtained after pressing is sulfited at the rate of 75-100mg/dm with sulfuric acid, » it is maintained at a temperature of 10-127"C for 16-24 hours. In the clarified juice, the concentration of sulfuric acid is maintained within the range of 150-200mg/dm. The clarified juice is distilled to of contents 16-21965о06.

Blend of wine is prepared by introducing alcoholized cherry juice into fermented-alcoholized cherry juice, 60% with the addition of natural honey and rectified ethyl alcohol.

Adding honey to the required conditions is carried out no later than 10-30 days before bottling or shipment. Before application, honey is diluted with fermented cherry juice in a ratio of 1:2, followed by heating to 707C.

The finished wine is sent to rest for at least 15 days, then filtered and bottled. 65 Example 1

The procedure for preparing fermented-alcohol and alcohol-based juices corresponds to the one given above. Expenses -D-

of ingredients for blending wine in mass. 90: fermented-alcoholized cherry juice on honey 60.0 alcoholized cherry juice 0.0 natural honey 8.0 ethyl alcohol rectified to conditions 169506. 2.0

With such a ratio of ingredients, the taste of the wine is not harmonious, heavy, the aroma lacks honey-floral tones, with an undefined taste. then Example 2

The procedure for preparing fermented-alcohol and alcohol-based juices corresponds to the one given above. Consumption of ingredients for blending wine in mass. 90: fermented-alcoholized cherry juice on honey 70.0 alcoholized cherry juice 20.0 natural honey 9.0 ethyl alcohol rectified to conditions 169506. 1.0

With this ratio of ingredients, the taste of the wine is harmonious, full, and honey-floral tones appear.

Example C

The procedure for preparing fermented-alcohol and alcohol-based juices corresponds to the one given above. Consumption of ingredients for blending wine in mass. 90: fermented-alcoholized cherry juice on honey 65.0 alcoholized cherry juice 21.0 " natural honey 11.0 ethyl alcohol rectified to conditions 169506. 3.0

With such a ratio of ingredients, the wine has a pleasant, harmonious, harmonious taste with a light piquant (se) bitterness, a hint of honey and dried cherries, and a cherry aroma with honey-floral tones and a chocolate tint, from ruby to dark ruby color. i-o "I

Claims (2)

The formula of the invention Ge) (Se) 1. The method of making fruit dessert wine, which consists in mixing fermented cherry juice, alcoholized cherry juice, rectified ethyl alcohol, which differs in that the wine is made by mixing fermented-alcoholized cherry juice, which is prepared by fermentation "sweetened with honey up to 16 -30 g/100 cm? of cherry juice until the volume fraction of ethyl alcohol is at least 3-895 vol., with alcoholized cherry juice made by infusing on the pulp for 12-48 hours, depending on the stock of phenolic substances in the fruit with the addition of honey to the mixture up to 10-25 g/100 cm U, which is diluted with fermented-alcohol cherry juice in a ratio of 1:2, followed by heating to 70°C and bringing it to conditions of 12-2595 vol. with rectified ethyl alcohol. 2. The method of making fruit dessert wine according to claim 2, which is characterized by the fact that heating is carried out no later than 10-30 days before bottling or shipment. (2) 3. A composition for the production of fruit dessert wine containing fermented-alcoholized cherry juice, alcoholized cherry juice and rectified ethyl alcohol, which differs in that fermented-alcoholized cherry juice is used as fermented-alcoholized cherry juice and additionally honey - honey with the following ratio of ingredients, mass. 9o: FU o and shchi fermented-alcoholized on honey cherry juice 60 - 70 4) alcoholized cherry juice 20-30 natural honey 8-11 ethyl alcohol rectified to conditions 16 95 vol. 1-3. » 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. because b5