UA71457A - A method for producing “mehanom”, table dry white wine - Google Patents

Abstract

A method for producing table dry white wine provides crushing the vine of brand Aligote with crests separation, separation of stum from the pulp, stum sedimentation and fermentation thereof with pure culture of yeast, withdrawing wine materials from yeast sediment, treatment thereof and bottling the finished wine. Additionally vine of brands Gars Levelyu, Furmint and mixture of other white brands are reprocessed, at that the vine is grown in the soil-climatic zone of the village Soniacnha Dolyna (Sunny Valley) and cape Mehanom of the Sudak viniculture zone of Crimean peninsula.

Description

Description of the invention

The invention relates to the wine industry, namely to methods of producing table dry white wines. 2 A known method of production of ordinary white dry table wines, according to which wines are prepared from one or more varieties of grapes. The grapes are crushed with the separation of the ridges, the self-flowing wort is separated from the obtained pulp, the pulp is pressed. The total amount of must should not exceed bOdal from one ton of grapes. The wort is sulfited, settled and sent to fermentation. After the end of fermentation, the wine materials are settled, removed from the yeast sediment and sent for bottling. ("Technological 70 instruction for the production of ordinary dry table wines" Approved by the Ministry of Food and Industry of the USSR 09.08.67tg.

A collection of technological instructions, rules and regulatory materials for the wine industry

M. Agropromizdat, 1985. pp. 11-14).

According to the known method, in the production of dry white table wine, a certain variety of grapes is taken as the basis, to which a small amount of one or several other varieties is added. 19 However, the blending of wine materials without taking into account their organoleptic properties, determined by the place where the grapes are grown, does not guarantee the creation of a high-quality original wine that can have its own trademark.

The method of production of table vintage white wine "Aligote Zolota balka" is the closest to the claimed one, which is produced from grapes of the Aligote variety grown in the climatic zone of the southwestern region of Crimea.

According to the method, up to 2095 wine materials from Aligote grapes grown in other regions of Crimea are added to the blend. The grapes are crushed with comb separation, the must is separated from the pulp, the must is settled, fermented on a pure yeast culture, the wine material is removed from the yeast sediment, processed and sent for bottling, while the wine material is kept on the yeast for 1.5 years in an oak container at a temperature of 107C- 142C, open and closed overflows are used (Encyclopedia of Viticulture. - Chisinau: Main Edition 29 Moldavskoi Sovetskoi Zncyclopedia, 1986. -p.55). "

Common features of the known method and the claimed technological solution are the following: grinding with ridge separation of Aligote grapes, separation of must from pulp, wort sediment and its fermentation on a pure yeast culture, removal of wine materials from yeast sediment, their processing and bottling of the finished wine .

Table vintage white wine "Aligote Zolota balka" is of high quality due to the significant time periods in its processing - aging in oak containers, aging in enameled containers, etc. oh

The wine obtained by the known method has a significant cost, and a large part of the production capacity is involved in its production. M

The invention is based on the task of ensuring the production of wine with high organoleptic "--" properties through the harmonious combination of wine materials that are blended. At the same time, grapes of Gars Levelu and/or Furmint are added to the main 3o variety Aligote. in

The task is solved by the method of production of table dry white wine, which involves grinding with comb separation of grapes of the Aligote variety, separation of must from pulp, wort sediment and its fermentation on a pure yeast culture, removal of wine materials from yeast sediment, their processing and bottling of finished "wine, at the same time, according to the claimed invention, grapes of the Gars Levelu and/or Z 50 Furmint varieties and a mixture of other white varieties are additionally processed, and the grapes are grown in the soil-climatic zone of the village of Sonyachna dolina s and Cape Meganom of the Sudatsky viticultural zone of the Crimean Peninsula, the ratio of grape raw materials with" according to varieties is, mass. 90:

Aligote 35-75

Gars Levelu and/or Furmint 15-35 - A mixture of other white varieties, the rest -

The conditions of growing grapes, the varietal composition and its quantitative ratio in the blend ensure the production of wine with a soft, harmonious taste and a clean, delicate aroma. page 50 It is known that wines produced from grape varieties according to their place of origin differ both in taste and aroma. "m This phenomenon is most characteristically manifested in wine materials from grape varieties that are grown in the Sudatsky zone in the east of the Crimean Peninsula - specifically, near the village of Sunny Valley and Cape Meganom. A significant number of sunny days, a maritime climate, alluvial clay-mountain soils ensure high-quality ripening of grapes, high energy of sugar accumulation at optimal values of titrated acidity. p» Wine materials from grapes of the Aligote variety, which are used in the blend as a basis, are distinguished by a pronounced varietal, with floral and spicy tones, a bouquet, a golden color, soft, delicate, with a spicy bitterness, taste

The inclusion in the blend of wine materials from Tokai grapes of the Gars Levelu and Furmint varieties gives the wine 60 new shades, improves organoleptic properties due to light Tokai tones with a hint of the crust of freshly baked rye bread.

Thus, the method of production of table dry white wine "Megan" differs from the known methods of production of table white dry wines by the presence of "essential features" and "novelty" signs.

The method of production of table dry white wine "Megan" is carried out as follows. 65 Grapes of the Aligote, Gars Levelu, Furmint and a mixture of other white varieties are used for the production of wine, which are grown in the soil-climatic zone of the village of Sonyachna Dolyna and Cape Meganom of the Sudatsky wine-growing zone of the Crimean Peninsula. Grape processing is carried out on equipment for the production of ordinary white dry table wines. From the resulting pulp, no more than one ton of must is taken from one ton of grapes. The selected wort is sulfited with sulfuric anhydride at the rate of 75-100mg/dm? and sent to Advocacy. Fermentation of wort is carried out on a pure yeast culture at a temperature of no more than 2076.

Fermented and clarified wine materials are removed from the yeast sediment, equalized and sent for processing.

Depending on the tendency to turbidity, clarified wine materials are processed according to technological schemes in accordance with the "Technological instruction on the processing of wine materials and wines at the enterprises of the wine industry", approved by the Ministry of Industry and Trade of the USSR on 11.17.67.

Processed wine materials are sent to rest for at least 10 days to ensure the greatest typicality and harmony in aroma and taste, and after control filtration, they are served for bottling.

The finished wine must meet the requirements listed in Tables 1 and 2: - according to organoleptic indicators: , c, - according to physical and chemical indicators

Mass concentration of titrated acids, in terms of tartaric acid, subm3 60 "

The proposed method is explained by the following examples.

Example 1

For the production of wine, grapes grown in the soil and climate zone of the village of Sonyachna ge 3o dolyna and Cape Meganom of the Sudatsky viticultural zone of the Crimean Peninsula were used, namely Aligote in the amount of bOt, M)

Gars Levelu - 17.5 tons, Furmint - 17.5 tons, a mixture of white varieties - 5 tons. The mass concentration of sugars in grapes is 180 g/dm, the mass concentration of titrated acids is bg/dm. From one ton of grapes was selected bOdal must. The selected wort was sulfited with sulfuric anhydride at the rate of 8Omg/dm? and sent for settling, after which - wort fermentation was carried out on a pure yeast culture at a temperature of no more than 2076. -

Fermented and clarified wine materials were removed from the yeast sediment, equalized and sent for processing.

Processed wine materials were sent to rest for 15 days to ensure typicality and harmony in aroma and taste. "

After control filtration, the wine was bottled.

Example 2 - c For the production of wine, grapes grown in the same soil and climate zone were used, namely the Aligote variety in the amount of 75 tons, Gars Levelu - 10 tons, Furmint - 10 tons, and a mixture of white varieties - 5 tons. "» Mass concentration of sugars in grapes - 190g/dm?, mass concentration of titrated acids Ug/dm3.

Technological techniques are similar to example 1.

Example C-i For the production of wine, grapes grown in the same soil and climatic zone as in example 1 were used, namely: Aligote in the amount of 40 tons, Gars Levelu - 20 tons, Furmint - 20 tons, a mixture of white varieties - 20 tons.

Mass concentration of sugars in grapes - 180g/dm?, mass concentration of titrated acids 7g/dm3. i- Technological techniques - similar to example 1. p 20 The organoleptic indicators of the produced samples in terms of color, aroma and taste met the requirements given in table 1. The tasting evaluation of the samples was 8.7 points. "m Thus, the application of the proposed invention makes it possible to produce wine with high organoleptic properties: a light golden color, a clean, harmonious, delicate aroma and a soft, harmonious taste. 22 Studies have established that going beyond the limits of the percentage ratios of varietal wine specified in the formula » composition of grapes and regions of its cultivation did not ensure the achievement of the technical result, led to the deterioration of organoleptic indicators and a decrease in the tasting evaluation.

At the meeting of the Central Wine Industry Tasting Commission of the State Food Department of the Ministry of Agrarian Policy of Ukraine - Kyiv (protocol Mo8 dated September 3, 2003) adopted 60 recommendations for the introduction of a sample of dry white table wine "Megan" made in accordance with the claimed method to production.

Claims (1)

The formula of the invention b5 The method of production of table dry white wine, which involves grinding with comb separation of grapes of the Aligote variety, separation of wort from the pulp, wort sediment and its fermentation on a pure yeast culture, removal of wine materials from the yeast sediment, their processing and bottling of the finished wine, which differs in that grapes of Gare Levelu, Furmint and a mixture of other white varieties are additionally processed, while the grapes are grown in the soil-climatic zone of the village of Sonyachna Dolyna and Cape Meganom of the Sudatsky wine-growing zone of the Crimean Peninsula, and the ratio of grape raw materials by varieties is, wt. Fo: Aligote 35-75 70 Gare Levelu and/or Furmint 15-35 a mixture of other white varieties, the rest Official bulletin "Promysloava privynost". Book 1 "Inventions, useful models, topographies of integrated /5 microcircuits", 2004, M 11, 15.11.2004. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. " in IF) " - and - - with . and? - and - Cheka" 1 that 60 b5