UA65407A - A composition of blend for producing "roza vetrov" (wind rose), red sparkling wine - Google Patents

Abstract

A composition of blend for producing red sparkling wine contains wine material of Cabernet Sauvignon grapes variety. At that the composition additionally contains a mixture of wine materials comprising at least any two wine materials selected of the series of wine materials of Merlout, Saperavi, Rkaciteli grapes varieties.

Description

The invention relates to the food industry, in particular, the wine industry, and can be used for the production of sparkling wines.

In the history of the emergence of both red and white sparkling wines, saturated with carbon dioxide of endogenous origin, lies the idea of their preparation by repeated fermentation of sugars, which are introduced into the blend with the fermentation mixture. The quality of sparkling wines on the world market is evaluated according to the main criteria, which include organoleptic indicators (color, aroma, taste) and sparkling properties (saturation of carbon dioxide, duration of the game and nature of pricing). To ensure these indicators, the efforts of winemakers are constantly improving both the technological conditions of wine production and the composition of their blend.

Blends belonging to the production of such a category of sparkling red wines deserve special attention, in particular those of them, the classic basis of which is the wine material from Cabernet Sauvignon grapes.

A well-known blend for the production of red sparkling wine called "Krykovskoye igristoe" from wine materials obtained from Cabernet Sauvignon, Aligote and Fetyaska grapes. (Collection of technological instructions, rules and regulatory materials for the wine industry, M. "Pishchevaya promyishlennost", 1978, p. 170-171).

In order to prevent excessive pricing, this blend contains a significant amount of white wine materials, which largely mask the taste inherent in extractive red wine materials.

But the share of white wine materials in this blend is too high, so the organoleptic indicators of the wine are low.

A higher content of red wine materials (about 8095) is present in the blend intended for the production of wine called "Artemivske igriste" (Zkspertyza pishchevkh produktiv y prodovolstvennogo sirya. Novosibirsk, 2001, p. 230-231).

Red wine materials for this blend are obtained from Cabernet Sauvignon, Saperavi,

Matrasa, Hindogna and Tsimlyansky black. But the combination of these wine materials is not perfect for ensuring high organoleptic indicators - the wine lacks aftertaste of freshness and lightness.

A blend for obtaining red sparkling wine is also known, which contains red wine materials from Cabernet Sauvignon and Pinot-fran grapes in an amount of no more than 8095 of the weight of the blend, the rest is made up of white wine materials (Patent of Ukraine Me52491, IPC: С1201/06, publ. in B.V. Me12, 2002).

As you know, the wine material from Cabernet Sauvignon grapes is quite extractive, so its content in the blend from 75 to 8095 is dominant in comparison with the content of other ingredients, and this mainly determines the organoleptic indicators of this wine - the latter lacks softness and lightness taste

The composition of the blend for the production of red sparkling wine, which contains wine material from Cabernet Sauvignon grapes (Patent of Ukraine Me53947, IPK: С1201/06, published in B.V. Me2, 2003), was taken as the prototype of the invention.

In addition to Cabernet Sauvignon wine, the blend includes additional wine materials from Merlot, Bastardo Magaratsky grape varieties and a mixture of red wine materials from Saperavi, Pinot noir and Odesa noir grape varieties with the following ratio in the blend:

Cabernet Sauvignon 45-50;

Merlot 20-25;

Bastardo Magaratsky 10-15; a mixture of wine materials from Saperavi, Pinot noir and

Odessa black 15-20.

The wine made from the specified blend has a pronounced taste of tones of nightshade, chocolate, cherry and dried fruits. This taste gives the wine a kind of originality, but it is somewhat "tasty", it lacks lightness and freshness, which could only improve the organoleptic indicators of the finished product.

The basis of the invention is the task of improving the composition of the blend for the production of red sparkling wine by optimizing the qualitative and quantitative content of blending materials, which ensures a harmonious combination of wine materials, increases the organoleptic indicators of the finished product - gives it rich, pronounced aromatic characteristics of wine materials of Cabernet Sauvignon, Merlot, Saperavi combined with the light, refreshing qualities of wines from the Rkatsiteli and Aligote varieties.

The task is achieved due to the fact that the composition of the blend for the production of red sparkling wine, which contains wine material from Cabernet Sauvignon grapes, according to the invention, additionally contains a mixture of wine materials, which includes at least two any wine materials selected from a number of wine materials from grapes varieties Merlot, Saperavi, Rkatsiteli, Aligote with the following ratio of components (95 by mass of blend):

Cabernet Sauvignon 25-55; a mixture of wine materials from Merlot, Saperavi, Rkatsiteli grapes,

Aligote the rest, while the maximum content of wine materials in the mixture is (95 from the weight of the blend): Merlot - 20; Saperavi - 25; Rkatsiteli - 25; Aligote - 25.

The above-mentioned technical result, which is achieved when using the proposed invention, is due to the successful selection of blend ingredients that complement each other and their optimal content.

The presence in the blend of white wine materials from Rkatsiteli and Aligote grapes "adjust" the extractiveness of red wine materials, in particular, Cabernet Sauvignon and Saperavi, and give the finished product lightness and freshness. Aligote wine material brings a light floral tone and a refreshing taste to the bouquet of sparkling wine. In addition, it prevents excessive pricing.

The proposed mass proportion of Cabernet-Sauvignon grapes in the amount of 25-55905 from the mass of the blend provides a pleasant tart, rich tone of black currants and almonds, gives the sparkling wine elegance and originality.

Wine material from Merlot grapes complements the bouquet with a light tone of plum and blueberry, and together with Saperavi wine material, colors the wine in a rich ruby color. The Saperavi wine material also adds to the bouquet a tart astringent taste of highly extractive wine, which is harmoniously leveled and complemented by the presence of white wine materials from Rkatsiteli and Aligote grapes.

In general, the selected blend ingredients in the amount determined by the invention create a bouquet of sparkling wine without extraneous odors, with excellent taste qualities that favorably distinguish it against the background of well-known brands of sparkling wines.

It should be noted that the organoleptic indicators of the proposed wine can be varied depending on the quantity (of course, within the quantitative intervals determined by this invention), and which wine materials are present in the mixture included in the blend.

As mentioned above, the mixture is a combination of wine materials from Merlot, Saperavi,

Rkatsiteli and Aligote. Each of these components has its own, individual qualities, which to one degree or another determine the specificity of the bouquet of red sparkling wine. In addition to the main (basic) wine material, which is

Cabernet Sauvignon, the composition of the blend can include at least two of any of the listed components of the mixture, while the mandatory condition for preserving the individuality of the bouquet of the proposed wine is not to exceed the maximum content of the ingredients of the mixture of the values determined by the invention (that is, that the content of wine material from grapes of the variety Merlot did not exceed 2095 from the mass of the blend, but Saperavi wine materials,

Rkatsiteli and Aligote - 2595). By varying the combination of specific wine materials, you can get a number of blends, each of which will be enhanced by the distinctive features of specific grape varieties, both in taste and aroma.

When preparing a blend containing the indicated wine materials in an amount that exceeds those determined by the proposed invention (that is, in the case when the 90th content in the blend of Cabernet Sauvignon wine material is more than 5595, and wine materials from the Merlot varieties - more than 20, and Saperavi, Rkatsiteli and Aligote - more than 25), the resulting red sparkling wine will not have the specified organoleptic properties. In particular, due to the increased content of Cabernet Sauvignon and Saperavi grape varieties, the wine will acquire an overly extractive, sharp, astringent and astringent aftertaste.

Reducing the mass fraction of wine materials to a level lower than that determined by the invention will lead to the loss of the original taste, characteristic of red wines, and will generally reduce the organoleptic properties of the product.

Red sparkling wine "Roza Vetrov" is prepared by saturating processed wine materials with carbon dioxide of endogenous origin during secondary fermentation in a periodic way in tanks under high pressure.

The fermentation mixture is prepared from a blend of spill-resistant wine materials that have undergone a full cycle of preliminary technological processing, tank liquor and breeding of a dry pure yeast culture "Zekkoferm" (produced by Deler Ukraine Erbsle Heidenheim), "Zekxerform" yeast is suitable for use in the production of sparkling wines as a classic fermentation method in bottles, as well as during fermentation in large akratophores. They have high indicators of alcohol resistance and the ability to ferment at low (about 157C) temperatures, their use ensures fast, non-stop fermentation of the mixture.

Red sparkling wine "Rose of Winds" is prepared from Cabernet Sauvignon with the addition of red Merlot and Saperavi. In case of excessive extractiveness and coloring of red wine materials, the blend is corrected with white Rkatsiteli or Aligote wine materials.

A fermentation mixture is prepared from the blends, which is sent to secondary fermentation in arkratophores. Secondary fermentation is carried out at a temperature not higher than 157C for 25 days. When the required condition is reached, the wine is cooled to a temperature of minus 4-57C, filtered and served for bottling.

For the production of red sparkling wine, blends of the following composition were prepared (9th content of wine materials from the mass of the blend):

Cabernet Sauvignon 55;

Merlot 20;

Aligot 25.

Example.

Cabernet Sauvignon 55;

Merlot 10;

Saperavi 15;

Aligot 20.

Example.

Cabernet Sauvignon 55;

Saperavi 20;

Rkatsiteli 25.

Example.

Cabernet Sauvignon 55;

Saperavi 25;

Rkatsiteli 15;

Aligot 10.

Claims (1)

Composition of a blend for the production of red sparkling wine, which contains wine material 13 grapes of the Cabernet Sauvignon variety, which is characterized by the fact that the composition additionally contains a mixture of wine materials, which includes at least two any wine materials selected from a number of wine materials from grapes of the Merlot, Saperavi varieties , Rkatsiteli, Aligote with the following ratio of components (70 by mass of blend): Cabernet Sauvignon 25-55 a mixture of wine materials from Merlot grapes, Saperavi, Rkatsiteli, Aligot the rest, at the same time, the maximum content of wine materials in the mixture is (70 from the mass of the blend): Merlot 20 Saperavi 25 Rkatsiteli 25 Aligot 25.