UA69708A - A method for producing table half-dry red wine «krymske napivsukhe" (crimean half-dry) - Google Patents

Abstract

A method for producing table half-dry red wine involves blend preparation with use of dry grape wine materials of grapes grades of Odessa the black, Merlo and sweet component in the form of alcolholized must-mistel of red European grades of grapes, clarification of blending, filtration thereof and bottling . While blending dry wine materials of red European grapes grades of Cabernet Sovignon and Bastardo magarach are used.

Description

Description of the invention

The invention relates to the wine industry and is intended for the production of table semi-dry 2 red grape wine "Crimean semi-dry".

There is a known method of red wine production, which involves the processing of grapes of the Bastardo Magaratskyi variety by crushing them with the separation of the ridges, sulfation of the pulp and its extraction, separation of the must with the selection of gravity must and fraction of the must of the first pressure, partial fermentation of the must. At the same time, the quantity of Bastardo Magaratskyi grapes is 80-9095 of the total volume of processing, and the remaining 20-1095 of the volume is supplemented with grapes of the Pinot black variety, while the partial fermentation of the wort is carried out in the process of extracting the pulp, the selection of gravity wort is carried out directly from the apparatus for extracting the pulp, and the press fraction of the first pressure wort from the remains of the pulp is taken in such a volume that the total amount of gravity wort and first pressure wort does not exceed 60 decaliters from one ton of grapes (Patent OA, Mo49302 A, C1201/2, 2002). 19 The limited plantings of varietal vineyards do not allow to expand the production of quality red wines in quantities necessary for consumption.

The closest analogue of the claimed method is the method of production of ordinary table semi-dry red wine, which involves the preparation of a blend using dry grape wine materials from Odesa Black grape varieties. Merlot, Bastardo, Moldova, Early Magaracha and sweet wine material in the form of alcoholic grape must from a mixture of red European grape varieties in the amount necessary to achieve the specified sugar and alcohol concentration. The mixture is clarified, filtered and served for bottling (Patent SHA Mo41193A, C1201/02, 2001).

This method has common features with the claimed invention; preparation of blend using dry grape wine materials from Odesa Black grape varieties. Merlot and a sweet component in the form of 22 alcoholic grape musts from red European grape varieties, clarification of the blend, its filtration and bottling.

Expanding the varietal composition of wine materials makes it possible to obtain new taste and aromatic properties, to improve its indicators. The use of grapes of the Bastardo Magaratsky variety, which was bred by combining Bastardo and Saperavi grapes, significantly improves the taste properties of the wine materials added to the blend. Ha")

The invention is based on the task of expanding the range of semi-dry red table wines, while ensuring high organoleptic properties through a harmonious combination of wine materials, which are blended from the red grape varieties of Bastardo Magaratskyi, Odessa Black, Cabernet Sauvignon and Merlot. Ge")

The task is solved by the fact that in the method of production of table semi-dry red wine, which

Zo envisages the preparation of a blend using dry grape wine materials from grape varieties o

Odesa Black and Merlot and a sweet component in the form of wort from red European grape varieties, clarification of the blend, its filtration and bottling, according to the invention dry wine materials from red European grape varieties Cabernet Sauvignon and Bastardo "Magaratsky" are additionally used for blending in the following proportions, in 95% of the blend volume: - with Bastardo Magaratskyi 30-40 "» Odesa Black 30-40 " Cabernet Sauvignon 15-20

Merlot 10-15 (2) Grape juice concentrates and preserved grape must from red European grape varieties are additionally used as a sweet component.

The declared wine can be both still and carbonated. When producing carbonated wine, the mixture is saturated with carbon dioxide before bottling. o 50 The composition of the ingredients and their ratio ensure the production of table semi-dry Red wine "Crimean semi-dry" with high organoleptic properties, which indicates the presence of "significant features". The proposed method is carried out as follows:

For the production of table ordinary semi-dry red wine "Krymske semi-dry" table dry red processed wine materials made from red European grape varieties are used

Magarat bastard. Odessa black. Cabernet Sauvignon and Merlot. c Harvesting of grapes is carried out at a mass concentration of sugars of 180-220 g/dm C and a mass concentration of titrated acids of 5-10 g/dm3.

Processing of grapes, protection and fermentation of must are carried out in accordance with the "General rules for processing grapes into wine material!", approved by the Ministry of Agriculture of the USSR on August 9, 1967. Wine materials 60 are produced separately or in a mixture of grape varieties.

Canned grape must, grape juice concentrates or mistel are used as a sweet blending component in wine production.

Clarified wort is stored in aseptic conditions at low (minus 2"C) temperatures or by preservation using pasteurization, sulfitation and the addition of sorbic acid, because when using grape wort concentrate produced by the evaporation method, wort is pre-treated with polyvinylpyrrolidone in accordance with "Technological instructions for the complex processing of wines using polyvinylpyrrolidone", approved by the Ministry of Industry and Trade of the USSR on 05.20.76.

To do this, the concentrate is diluted 3-4 times with dry wine before processing.

The production blend is prepared on the basis of trial blends in enameled tanks by successive introduction of table dry wine materials and a sweet component in quantities that ensure the condition of the finished product and its organoleptic properties.

Depending on the tendency to turbidity, the blend is processed in accordance with "Technological instructions for the processing of wine materials and wines at the enterprises of the wine industry. Rules 7/0 of the transportation of wine materials and wines", approved by the Ministry of Industry and Trade of the USSR on 17.11.67.

After processing, the blend is sent to rest for at least 10 days before bottling to achieve typicality and harmony in aroma and taste.

Bottle-proof wine is stored until bottling at a temperature that prevents fermentation.

After resting, the wine is filtered and served for bottling.

To obtain carbonated wine, the ready-made spill-resistant mixture is filtered, cooled to a temperature of minus 270-470 and sent to saturation with carbon dioxide.

The bottling of table semi-dry red wine "Krymske semi-dry" is carried out in accordance with the current technological requirements.

Finished products must meet the following requirements: - according to organoleptic indicators: z « according to physical and chemical indicators со 7 о т

F s shchi

Examples of specific execution:

Example 1 "

Grapes of Bastardo Magaratskyi, Odesa Black, Cabernet Sauvignon, Merlot varieties, respectively: 7 s to ZBt., ZBt., 18t., 12t were collected at a mass concentration of sugars of 200g/dm? and mass concentration of titrated acids 7 Ohm/dm 3. Processing of grapes, settling and fermentation of wort was carried out in accordance with the "General rules for processing grapes into wine material!", approved by the Ministry of Agriculture of the USSR on 09.08.67.

During blending, a sweet component was added to the produced table dry wine materials: b - for still wine, grape juice concentrate made by the evaporation method. Before use, the concentrate was diluted 4 times with dry wine materials and treated with polyvinylpyrrolidone; se) - for carbonated wine - local materials produced from grapes of the same varieties as dry wine materials. - And the finished blend was processed in accordance with the requirements of the "Technological instructions for the processing of wine materials and wines at the enterprises of the wine industry", approved by the Ministry of Wine and Spirits of the USSR on 11/17/67. o After processing, the blend was sent to rest for 14 days to achieve typicality and harmony in taste and aroma. c After resting, the finished wine was subjected to repeated control filtration.

Quiet wine was served on tap.

For carbonated wine, the temperature of the blend after control filtration was lowered to minus 4"C and sent to saturation with carbon dioxide, after which it was bottled.

Example 2 » The technological methods are similar to example 1, the blend was prepared from wine materials and the sweet component, which were obtained according to the varietal and quantitative composition at the following ratios, wt. 9 o'clock:

Bastardo Magaratskyi 40 bo Odesa black zo

Cabernet Sauvignon 15

Merlot 15

As a sweet component, grape must was used, preserved by the method of pasteurization and preservation in aseptic conditions.

Example C

The technological techniques are similar to example 1, the blend was prepared from wine materials and the sweet component, which were obtained according to the varietal and quantitative composition in the following ratios, wt. 9 o'clock:

Bastardo Magaratsky 30

Odessa black to

Cabernet Sauvignon 20

Merlot 10

In and -

As a sweet component, grape must was used, preserved by the sulfitation method and the addition of sorbic acid.

Example 4

Technological methods are similar to example 1, the blend was prepared from wine materials and a sweet component, which /5 were obtained according to the varietal and quantitative composition in the following ratios, wt. 9 o'clock:

Bastardo Magaratsky 20

Odessa black 20

Cabernet Sauvignon 30

Merlot Zo 20

Example 5

The technological techniques are similar to example 1, the blend was prepared from wine materials and the sweet component, which were obtained according to the varietal and quantitative composition in the following ratios, wt. 9 o'clock: 25 Bastardo Magaratskyi 45 "

Odessa black 45

Cabernet Sauvignon 5

Merlot B c 30 Organoleptic indicators of semi-dry red wine "Crimea semi-dry" are given in table 3.

An example of implementation Taste Aroma Color Tasting evaluation pe sn FRI NIC Mon Mon KN » with refreshing floral tones - 8.62 refreshing with floral tones - 8.61 - refreshing with floral tones - 8.6 " and with a shade - 8.44 and wine - 8 ,41

The given examples confirm the optimality of the declared methods and the variety! quantitative ratio of grapes, from which wine materials and sweet components are produced.

Ф The wine can be produced on standard equipment. The wine is recommended for production (Se) by the Central Tasting Commission of the Wine Industry of the State Department of Food, Agrarian Policy -1 of Ukraine. at 50

Claims (2)

The formula of the invention IR e) 1. The method of production of table semi-dry red wine, which includes the preparation of a blend using dry grape wine materials from the Odesa Black, Merlot grape varieties and a sweet component in the form of an alcoholic grape must from red European grape varieties, in. clarification of the blend, its filtration and bottling, which is distinguished by the fact that dry wine materials from the red European grape varieties Cabernet Sauvignon and Bastardo Magaratskyi are additionally used during blending in the following proportions, 95% of the volume of the blend: bo Bastardo Magaratskyi 30-40 Odesa Black 30 -40 Cabernet Sauvignon 15-20 Merlot 10-15, 65 and grape juice concentrates and preserved grape must from red European grape varieties are additionally used as a sweet component. 2. The method according to claim 1, which differs in that the blend is saturated with carbon dioxide before bottling. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2004, M 9, 15.09.2004. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. « s «c) cha (22) (Se) - with . and? (22) se) -I o 50 IR e) 60 b5