UA71462A - A method for producing table dry white wine “sovignon mehanom” - Google Patents

Abstract

A method for producing table dry white wine provides crushing with crests separation of the vine raw material, separation of stum from the pulp, sedimentation of the stum and fermentation thereof with pure yeast culture, withdrawing the wine materials from the yeast residue, treatment thereof and bottling the finished wine, and also reprocessing the vine of brands Sovignon green and Chardone being grown in the soil-climatic zone of the village Soniachna Dolyna (Sunny Valley) and cape Mehanom of 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 well-known method of production of table dry white vintage wine "Sauvignon Kubani", according to which Sauvignon grapes are harvested with a sugar content of at least 1795, titrated acidity of 6-9g/dmu, processed with ridge separation. The wine is prepared in accordance with the instructions for the production of white table dry wine materials (Encyclopedia of Viticulture", Chisinau. Main edition of Moldavskaya Sovetskaya

Encyclopedias, 1987. pp. 124-125). The closest to the claimed method is the method of production of ordinary white table dry wines, according to which the 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 wort is settled and sent to fermentation.

After the end of fermentation, the wine materials are removed from the yeast sediment and sent for processing. Processed wine materials are sent for bottling ("Technological instructions for the production of ordinary dry and table wines". Approved by the Ministry of Food and Agriculture of the USSR on August 9, 1967. Collection of technological instructions, rules and regulatory materials for the wine industry. Moscow: Agropromizdat, 1985, p. 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.

However, the blending of wine materials without comprehensive consideration of 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 purpose of the claimed invention is to create a high-quality dry white table wine with organoleptic characteristics that would distinguish it from known dry white wines and give the wine originality in taste and aroma. 29 The set goal is achieved by the method of production of table dry white wine, which involves "grinding with ridge separation of grape raw materials, separation of must from pulp, sedimentation of must and its fermentation on 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 varieties Sauvignon green and

Chardonnay, which is grown in the soil and climate zone of the village of Sunny Valley and Cape Meganom of the Sudatskaya cm viticultural zone of the Crimean Peninsula, while the ratio of raw materials is mass. 90: (Se)

Sauvignon green 85-90 -

Chardonnay 10-15 h-

It is known that the wine materials produced from grape varieties differ according to their place of origin. taste and aroma.

This phenomenon is most characteristically manifested in wines 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 with optimal titrated acidity. o) c Wine materials from the Sauvignon grape variety are original in taste and aroma, harmonious, with a "" shade of blackcurrant leaf. , refined, with nutty and almond tones, taste.

The aromatic and taste properties of the wine materials in the blend complement each other and expand the organoleptic spectrum. - Thus, the method of production of dry white table wine "Sauvignon Meganom" differs from the known methods of production of dry white table wine by the presence of "significant features" and "novelty" signs. The production method of dry white table wine "Sauvignon Meganom" is carried out as follows.

Ф 50 For the production of wine, grapes of the Sauvignon green and Chardonnay varieties are used, which are grown in the soil-climatic zone of the village of Sonyachna dolyna and Cape Meganom of the Sudatsky viticultural zone of the Crimean peninsula.

Grapes are harvested at a mass concentration of sugars of 170-200g/dm3 and a mass concentration of titrated acids of 6-ohg/dm3. 59 Grapes are processed on equipment for the production of ordinary white table dry wines. From the village of 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 207°C. Fermented and clarified wine materials are removed from the yeast sediment and sent for processing. 60 Depending on the tendency to turbidity, clarified wine materials are processed according to technological schemes according to the "Technological instruction on processing of wine materials and wines" at 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. because the finished wine must meet the requirements given in tables 1 and 2.

- according to organoleptic indicators: ; / - according to physical and chemical indicators 18 Mass concentration of titrated acids in terms of tartaric acid, subm3 060

The proposed method is explained by the following examples.

Example 1

Grapes grown in the soil-climatic zone of the village of Sunny Valley and Cape Meganom of the Sudatsky wine-growing zone of the Crimean Peninsula were used for wine production, namely Sauvignon green in the amount of 90 tons, Chardonnay - 10 tons. Mass concentration of sugars in grapes - 200g/dmu, mass concentration of titrated acids - bg/dm?. Technological equipment for processing grapes - roller crushers-comb separators.

Separation of wort from pulp was carried out on horizontal pneumatic presses of a closed type. From one ton of grapes was selected bOdal must. The selected wort was sulfited with sulfuric anhydride at the rate of 8 VOmg/dm? and sent to settling, after which wort fermentation was carried out on a pure yeast culture at a temperature of no more than 207C. "

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. с зо After the control filtration, the wine was bottled.

Example 2 x,

Grapes grown in the same soil and climate zone were used for the production of wine, namely "E variety Sauvignon green in the amount of 85 tons, Chardonnay - 15 tons.

Mass concentration of sugars in grapes - 170g/dm?, mass concentration of titrated acids Ug/dm3. --

Technological equipment and technological methods used in the production of the sample according to example 2 are similar to example 1.

Example C

Grapes grown in the same soil and climate zone as in example 1 were used for wine production, namely: Sauvignon green in the amount of 87.57 tons, Chardonnay - 12.5 tons.

The mass concentration of sugars is 185 g/dm?, the mass concentration of titrated acids is 7.5 g/dm3. - c Technological equipment and technological methods - similar to those used in example 1. a The organoleptic indicators of the produced samples in terms of color, aroma and taste met the requirements "» listed in table 1. The tasting evaluation of the samples was 8.7 points.

Thus, the application of the proposed invention makes it possible to produce wine with high organoleptic properties: bright color, clean harmonious aroma and soft, delicate and harmonious taste. - Studies have established that going beyond the limits of the percentage ratios of the varietal composition of grapes and the regions of their cultivation specified in the formula did not ensure the achievement of the technical result, led to

Its deterioration of organoleptic indicators and decrease in tasting evaluation. b 50 At the meeting of the Central Wine Industry Tasting Commission of the State Department of Food of the Ministry of Agrarian Policy of Ukraine -m. Kyiv (protocol Mo5 dated June 17-18, 2003) adopted that) a recommendation for the introduction of a sample of dry white table wine "Sauvignon Meganom", made in accordance with the claimed method, before production. with"

Claims (1)

The formula of the invention is the method of production of table dry white wine, which involves grinding with comb separation of grape raw materials, separation of wort from pulp, wort sediment and its fermentation on a pure culture of yeast, removal of wine materials from yeast sediment, their processing and bottling of the finished wine, which differs by processing grapes of the Sauvignon green and Chardonnay varieties, which are grown in the soil-climatic zone of the village of Sunny Valley and Cape Meganom of the Sudak wine-growing zone of the Crimean Peninsula, while the ratio of raw materials is, wt. for: 65 Green Sauvignon 85-90 Chardonnay 10-15. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2004, M 11, 11/15/2004. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. « с «со « «- m. shi s ;" -I - sh» b 50 Ko) 60 b5