UA64459A - A method for producing "soniachna dolyna" (sunny valley), the vintage sweet wine - Google Patents

Abstract

A method for producing the vintage sweet wine provides for use of the vine varieties of the "white Muscat» and the "gray Pinot» for manufacture of wine materials, treatment, ageing the wine materials and bottling the prepared wine. For manufacture of wine materials the vine of "Tokay" varieties, the "white Kokur" and local varieties grown in the conditions of the village "Soniachna Dolyna" (Sunny Valley) of Sudak grape zone of the Crimean peninsula are used.

Description

Description of the invention

The invention relates to the wine industry, in particular to methods of producing dessert wines. 2 A well-known method of producing dessert wine "Amber Muscat", which involves the blending of wine materials from grapes of Muscat white and Muscat Ottonel varieties, which are harvested with a mass concentration of sugars not lower than 2395. The grapes are crushed with the separation of the ridges, the wine materials are prepared by infusing the pulp with stirring, the wort is separated, fermented, distilled, aged for 2 years, closed decanting is carried out (Zncyclopedia of Viticulture. Chisinau. Main Edition of Moldavskoy Sovetskoy 70 Zncyclopedia, 1986, p. 257).

The general characteristics of the known and claimed method are as follows: the use of white Muscat grapes for the production of wine materials, the processing and aging of wine materials, in the process of which decanting is carried out.

The closest to the claimed technical solution is the method of production of dessert wine "Muscatel white 12 "Marino", which involves the blending of wine materials from Muscat white, Traminer pink, Pinot gray grapes, processing and aging of the blend, bottling of the resulting wine (Patent of Ukraine No. 22441 A, C 12 b 1/02, 1995).

The signs of the closest analogue, which coincide with the essential signs of the claimed method, are the following: use of Muscat white and Pinot gray grapes for the production of wine materials, processing and aging of wine materials, bottling of finished wine.

Wines produced from grapes of varieties according to their place of origin differ both in taste and aroma.

This phenomenon is most characteristically manifested in wines from indigenous grape varieties that were stored in

In the pike perch zone in the east of the Crimean peninsula, specifically near the village of Sunny Valley.

A sufficient number of sunny days, a maritime climate, alluvial clay-mountain soils provide 29 grapes with the possibility of ripening, a high energy of sugar accumulation - not lower than 220 g/dm with low titrated acidity values.

Varietal samples of wine materials made from grapes of the Sary-Pandas, Kok-Pandas, Sonyachnodolynskyi and other indigenous varieties - Soldaiya, Kapselskyi white, differ in originality in taste and aroma, and are elegant, golden in color. b 3o The analysis of the known methods of producing vintage dessert white wines allows us to draw conclusions about І) the possibility of solving the problem, which is the basis of the invention - to find the ratio of the varietal and quantitative composition of grape raw materials, which would ensure the production of a wine that differs from other white vintage t dessert wines the best indicators in terms of taste, aroma and color. Chi

The task is solved by the method of production of vintage dessert wine, which involves the use of white Muscat and Pinot Gris grapes for the production of wine materials, processing, aging of the wine materials and bottling of the finished wine, while, according to the invention, grapes of the Tokai varieties are additionally used for the production of wine materials and Kokura of white and native grape varieties grown in the conditions of the village "Sunny Valley" of the Sudan grape zone of the Crimean Peninsula during the next "invasion" and ratios of varieties, 90: -o s Muscat white 15-25 with Tokaisky, Pinot gray 15-25

Kokur white 5-15

But the aborigines:

Sary-Pandas 10-15 b Kok-Pandas 10-15 s» Sonyachnodolinsky 15-25

A mixture of other indigenous varieties /- 3-7

ChK" p. 20 According to the claimed method, aging of wine materials is carried out in oak containers at a temperature of 16-207C for a period of at least 3 years, while during the first year of aging, 2-3 open decantings are carried out, c in the second year of aging - one open and one closed decanting, and in the third year of aging - one closed decanting, after which the wine is sent for bottling.

The analysis of known technical solutions regarding the methods of production of vintage dessert white wines indicates the absence of a similar method, which gives the invention the presence of the "novelty" feature. вх The presence of the sign "substantiality" is confirmed by the varietal and quantitative composition of grape raw materials from which wine materials are produced.

The high organoleptic properties of wines produced from classic varieties for white dessert wines are known -

Muscat white, Cocur white and Pinot gris. 60 The use of indigenous grape varieties, Sonyachnodolinsky, Sary-Pandas, Kok-Pandas give the wine an original bouquet and taste, completeness and harmony. The berries of Sary-Pandas and Kok-Pandas grapes have a pleasant varietal aroma, a subtle honey taste. The sugar content of berries reaches 250-260 g/dm 3.

Wine materials produced from these grape varieties are close to Tokay wines in terms of their taste properties. because Of the other aboriginal varieties, the number of which is insignificant in the lands of the Sunny Valley, Soldaia and -D- stand out

Kapselsky white, the wines from which are soft, full, oily with a honey shade.

Experimental samples from individual varieties of aboriginal varieties, produced in laboratory conditions, have high tasting ratings - no lower than 8.7, but they are inferior to the blending composition of "Sonyachna Dolina" wine.

Aging of wine materials for 3 years and regulation of oxidation-reduction processes by the method of closed and open decanting helps to increase the organoleptic properties of the declared wine.

Thus, the essential features claimed by the invention are necessary and sufficient to achieve the stated goal.

Vintage dessert wine "Sunny Valley" is prepared as follows. 70 Grape raw materials according to the varietal and quantitative ratio in the composition: White Muscat 15-25965,

Tokaisky, Pinot gray 15-2595, Kokur white 5-1595, Sary-Pandas 10-1595, Kok-Pandas 10-1595, Sonyachnodolynskyi 15-25965, and a mixture of other aboriginal varieties 3-7 96 are processed in accordance with "General by the rules for processing grapes into wine material", approved by the Ministry of Agriculture of the USSR on August 9, 1967.

Grapes are crushed with separation of the ridges. The resulting pulp is sulfited with sulfuric anhydride to a content of 75 sulfuric acid 80-100 mg/dm, infused for 18-36 hours until the first signs of fermentation appear.

At the end of the infusion, the muscle is sent for pressing. Freeze wort and wort of the first press fraction are selected in the amount of no more than 60 dal from one ton of grapes.

Alcoholization of the wort is carried out during fermentation, providing the necessary conditions for sugar in the finished wine.

Clarified wine materials are removed from the yeast sediment and sent for aging.

Wine materials sent for aging must meet technological requirements and have a color, taste, and aroma without extraneous tones.

According to physico-chemical indicators, wine materials must meet the requirements indicated in table 1. th "(22)

Aging is carried out in an oak container at a temperature of 16-207C. Aging period From years.

In the first year of aging, 2-3 open pourings are carried out. In the second year of maturation, 1 hour of open, second closed pouring is carried out, and in the third year - one closed pouring. "AND

The ready-to-drink wine material is sent to rest for at least 10 days, after which it is sent to bottling. M

Examples of specific implementation. Gee)

Example 1

Grape raw materials in the following varietal composition: Muscat white 20 tons. Tokaysky, Pinot gray 20t, Kokur white 10t, Sary-Pandas 12.5t, Kok-Pandas 12.5t, Sonyachnodolynsky 20t, and a mixture of other aboriginal varieties 5t "processed with the separation of the muscle, zasulfitated with sulfuric anginride to a sulfuric acid content of 9bg/ dm Z and 70 insisted for 24 hours. With the appearance of the first signs of fermentation, the muscle was sent for pressing. Free-flowing wort - c and wort of the first press fraction were selected, but no more than 60 dal for one ton of grapes. and the wort was alcoholized to an ethyl alcohol content of 179606., providing a mass concentration of sugars equal to 16.0 g/100 cm 3.

Wine materials were sent for aging for 3 years. Aging was carried out in an oak container at a temperature of 16-2076. b" In the first year of aging, 2 open transfusions were conducted, in the 2nd year, 1 closed, the second - open, and in the third year - one closed transfusion.

The ready-to-drink wine material was sent to rest for 12 days, after which it was bottled. Example 2, p. 50. Technological techniques are similar to example 1.

As grape raw materials, the following varieties were accepted: Muscat white 25 tons. Tokaisky, Pinot gray 25t, Kokur ie) white 12t, Sary-Pandas 10t, Kok-Pandas 10t, Sonyachnodolynskyi 15t, and a mixture of other aboriginal varieties of Zt.

Example C

Technological techniques are similar to example 1.

As grape raw materials, the following varieties were accepted: Muscat white 15 tons. Tokaysky, Pinot gray 18t, Kokur r» white bt, Sary-Pandas 15t,, Kok-Pandas 15t, Sonyachnodolinsky 25t, and a mixture of other aboriginal varieties 7t.

Example 4

Technological techniques are similar to example 1.

As grape raw materials, the following varieties were accepted: white Muscat ZO, Tokayskyi, Pinot gray 25t, Kokur 60 white 20t, Sary-Pandas 7.5t, Kok-Pandas 7.5t, Sonyachnodolynskyi 7.5t, and a mixture of other indigenous varieties 2 ,5t.

The organoleptic properties of the produced wine samples are shown in Table 2.

Examples of performance Taste Aroma Color Tasting 65 methods of assessment

1 Full, extractive, mellow with Clean, complex with floral and Golden 8.87 honey tones with honey tones 2 Full, extractive, mellow with | Pure, complex with muscat and Golden 8.75 honey tones honey tones with Z Full, extractive, soft with (Clean, complex honey tones Golden 8.75 honey tones

And Full, soft, less harmonious! Simplified, mainly muscat |Light golden 8.5 aroma 70 As can be seen from Table 2, the best organoleptic indicators have wine samples produced within the percentage ratios of grape varieties according to the technical solution that is claimed.

Exceeding the specified ratios does not ensure the achievement of the required technical result due to the deterioration of the organoleptic properties of the wine.

Vintage dessert wine "Sonyachna Dolina" has a distinctive, original taste, a pure 7/5 floral-honey aroma, and an elegant, golden color.

It is impossible to reproduce wine from grapes of the same indigenous varieties grown in other areas of the Crimean Peninsula.

Claims (2)

The formula of the invention 1. The method of production of vintage dessert wine, which involves the use of white Muscat and Pinot Gris grapes for the production of wine materials, processing, aging of the wine materials and bottling of the finished wine, which is characterized by the fact that for the production of wine materials, grapes of the Tokai varieties and Kokura white and aboriginal varieties are additionally used , grown in the conditions of the village "Sonyachna dolina" of the Sudak grape zone of the Crimean Peninsula with the following ratio of varieties, 90: « Muscat white 15-25 Tokaisky and/or Pinot gray 15-25 Fu Kokur white 5-15 and aboriginal: I c) Sarah -Pandas 10-15 « Kok-Pandas 10-15 Sonyachnodolinsky 15-25 «And a mixture of other aboriginal varieties 3-7. in y y (Se) 2. The method according to claim 1, which differs in that the aging of wine materials is carried out in an oak container at a temperature of 16-209C for a period of at least 3 years. C. The method according to claim 1, which differs in that in the first year of aging, 2-3 open "70 infusions are carried out, in the second - one open and one closed infusion, and in the third - one closed infusion. Official Bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2004, M 2, 15.02.2004. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. (o) ЧК» ЧК» 1 iChe) 60 b5