UA72562C2 - A method for preparation of table dry red wine - Google Patents

Abstract

A method for preparation of table dry red wine providing vine reprocessing and involving reducing thereof, separation of crests, obtaining the pulp, sulfitation thereof, infusion, fermentation of must with pulp separation of the must and the pulp, after-fermentation, pressing, forming wine materials, at that in formation of wine materials the vine of brands Cabernet-Sauvignon at an amount of 70-80 %, Tsimlianskyi the black and Krasnostop zolotovskyi at an amount of 20 - 30 % are used with carrying out sulfitation of the pulp, infusion, fermentation of must with pulp, separation of must and pulp, after-fermentation and pressing.

Description

The invention relates to the wine industry, namely to the production of vintage table dry red wine.

Famous ordinary red table dry wines made from red grape varieties: Cabernet

Sauvignon, Merlot, Mattress, Saperavi, etc. The color of the wine is ruby, dark ruby or garnet, the bouquet corresponds to the varieties from which the wine is made, the taste corresponds to the grape varieties with a pleasant astringency, harmonious, (see Collection of technological instructions, rules and regulatory materials for the wine industry. - M., 1978, pp. 15-17).

The technology of making such wines is practically the same. Grapes are harvested when the sugar content is not lower than 17g/100cm3 and the titratability of acidity is 6-9g/dm3. Grapes are processed with separation of the ridges. The pulp is sulfited at the rate of 50-200 mg/dm3 of sulfuric acid per kg of grapes. The pulp is fermented at a temperature of 28-32"C. During fermentation, the pulp is stirred 3-4 times a day. The time of separation of the wort from the pulp is determined by color, astringency and fullness of taste. When the necessary results are obtained, the wort is separated from the pulp. After the end of fermentation (residual sugars should not exceed 0.g/100cmU) wine materials are removed from yeast sediments, equalized and sent for storage and processing. Wine materials are stored at a temperature of 12-157C and after a month they make a second transfer with equalization.

The disadvantage of this method is the insufficiently high organoleptic properties of wines produced by this method.

The invention is based on the task of creating a method of producing table dry red wine that has high organoleptic properties by using Cabernet Sauvignon, Tsimlyansky Black and Krasnostop Zolotovsky grape varieties in its production and carrying out a certain sequence of actions.

The task is solved by the fact that the method of production of table dry red wine, which involves the processing of grapes, including its crushing, separation from the ridges, obtaining the pulp, its sulfation, infusion, fermentation of must on the pulp, separation of must from the pulp, fermentation, pressing, forming wine materials, according to the invention, the formation of wine materials is carried out using grapes of the Cabernet - Sauvignon variety in the amount of 70-8095, Tsymlyanskyi black and/or

Krasnostop Zolotovsky in the amount of 20-3095 and perform sulphitation of the pulp, infusion, fermentation of wort on the pulp, separation of wort from the pulp, fermentation and pressing. The pulp is sulfited at the rate of 75-100mg/dm3. Fermentation of wort on mezza is carried out on pure yeast culture at a temperature of 25-2826.

Pulp with a residual sugar content of 8-10g/100cm3 is subjected to pressing. After the formation of wine materials, the wine is aged in oak barrels at a temperature not exceeding 14" for 2 years.

Thus, the proposed method of production of table dry red wine differs from known technologies using 70-8095 Cabernet-Sauvignon grapes and 20-3095 grapes

Tsimlyansky Black and Krasnostop Zolotovsky. The method of production of table dry red wine, which is claimed, allows to prepare wine materials from individual grape varieties, mentioned above, with subsequent blending. The use of 70-8095 grapes of the Cabernet Sauvignon variety and 20-3095 grapes of the Tsymlyanskyi black and/or Krasnostop Zolotovskyi varieties makes it possible to obtain table dry red wine with high organoleptic indicators, which are given in table 1. Fermentation of the must on the mezza is carried out on a pure yeast culture at a temperature of 25-28"C, which, in combination with other technological operations, allows to obtain table dry red wine with high organoleptic indicators, given in table 1, and physicochemical indicators, given in table 2.

Pulp with a residual sugar content of 8-10g/100cm3 is pressed, which, in combination with other technological operations, allows to obtain table dry red wine with high organoleptic indicators. The pulp is sulfited at the rate of 75-100 mg/dm3, which technologically allows to ensure high organoleptic properties of table dry red wines produced by the claimed method. After the formation of wine materials, the wine is aged in oak barrels at a temperature not exceeding 14"C for 2 years, which also allows for high organoleptic indicators. The method of production of table dry red wine, which is claimed, makes it possible to obtain a new table dry red wine in the domestic wine industry, which has all its external features, but is distinguished by the presence of a complex, with light tones of sapian and violet bouquet.The range of red table wines has been expanded, which is especially valuable in conditions of an unhealthy ecological environment.

The claimed method is carried out as follows:

Cabernet - Sauvignon grapes are used to make table dry red wine,

Tsimlyansky black, Krasnostop zolotovsky, which are crushed with separation of combs. The pulp is sulfited to obtain a mass concentration of sulfuric acid of 75-100mg/dm3. The foaming of the wort on the mash is carried out with a submerged "cap" on a clean yeast culture at a temperature of 25-28"C with stirring 3-4 times a day. With a residual sugar content of 8-10g/100cm3, the mash is pressed. To prepare table dry red wine " Cabernet Alushta" must be selected from self-flowing wort and wort of the first pressing fraction of no more than one ton of grapes. The resulting wort is sent to fermentation. During fermentation and after it, regular additions are made and conditions are created for malolactic fermentation. Fermented and clarified wines wine materials are removed from the yeast sediment, subjected to equalization and sent for aging. Aging is carried out in oak barrels at a temperature not exceeding 14"C for 2 years. In the first year of aging, pasting is done, two open transfusions. In the second year of aging, one closed transfusion is performed.

The claimed method makes it possible to obtain vintage table dry red wine, which has a complex bouquet with light sapian and violet tones and a full, extractive, harmonious taste.

The given data show that the proposed method of obtaining ordinary red wines is much more effective than the known technology.

Example 1.

Cabernet Alushta dry red table wine is made from grape varieties

Cabernet - Sauvignon, Tsimlyansky black, Krasnostop Zolotovsky, which are crushed with separation of combs. The pulp is sulfited to obtain a mass concentration of sulfuric acid of 75 mg/dm3.

Fermentation of the wort on the mezza is carried out with a submerged "cap" on a pure yeast culture at a temperature of 2570 with stirring 3 times a day. With a residual sugar content of 8g/100cm3, the pulp is pressed. For the preparation of table dry red wine "Cabernet Alushta", self-flowing wort and wort of the first pressing fraction are selected from no more than one ton of grapes. The resulting wort is sent to fermentation.

During fermentation and after its end, regular top-ups are made and conditions are created for apple-milk fermentation to take place. Fermented and clarified wine materials are removed from the yeast sediment, subjected to equalization and sent for aging. Aging is carried out in oak barrels at a temperature that does not exceed 13"C for 2 years. In the first year of aging, pasting is done, two open decantings. In the second year of aging, one closed decanting is done.

Example 2.

Cabernet Alushta dry red table wine is made from grape varieties

Cabernet - Sauvignon, Tsimlyansky black, Krasnostop Zolotovsky, which are crushed with separation of combs. The pulp is sulfited to obtain a mass concentration of sulfuric acid of 87 mg/dm3.

Fermentation of the wort on the mezza is carried out with a submerged "cap" on a pure yeast culture at a temperature of 26.50 with stirring 4 times a day. With a residual sugar content of 9g/100cm3, the pulp is pressed. For the preparation of table dry red wine "Cabernet Alushta" wort of self-flow and wort of the first pressing fraction is selected from no more than one ton of grapes. The resulting wort is sent to fermentation. During fermentation and after its end, regular top-ups are made and conditions are created for apple-milk fermentation to take place. Fermented and clarified wine materials are removed from the yeast sediment, subjected to equalization and sent for aging. Aging is carried out in oak barrels at a temperature not exceeding 147"C for 2 years. In the first year of aging, pasting is done, two open decantings. In the second year of aging, one closed decanting is done.

Example 3.

Cabernet Alushta dry red table wine is made from grape varieties

Cabernet - Sauvignon, Tsimlyansky black, Krasnostop Zolotovsky, which are crushed with separation of combs. The pulp is sulfited to obtain a mass concentration of sulfuric acid of 100mg/dm3.

Fermentation of the wort on the mezza is carried out with a submerged "cap" on a pure yeast culture at a temperature of 2870 with stirring 4 times a day. With a residual sugar content of 10 g/100 cm3, the pulp is pressed.

For the preparation of table dry red wine "Cabernet Alushta", no more than one ton of grape wort and the wort of the first pressing fraction are selected. The resulting wort is sent to fermentation. During fermentation and after its end, regular top-ups are made and conditions are created for apple-milk fermentation to take place. Fermented and clarified wine materials are removed from the yeast sediment, subjected to equalization and sent for aging. Aging is carried out in oak barrels at a temperature not exceeding 14"C for 2 years. In the first year of aging, pasting is done, two open decantings. In the second year of aging, one closed decanting is done. When other parameters of the wine production method are applied, obtaining a higher quality wine is not achieved products than in examples 1-3.

The results of the research are given in the table.

The use of this method of wine production and the proposed composition of dry red table wine provides the indicators given in Table 1 in terms of organoleptic properties.

Table 1

Color From ruby to dark ruby

Bouquet Complicated, lung tones of sapian and violet

Taste Full, extractive, harmonious

The use of this method of wine production and the proposed composition of table dry red wine provides the physicochemical parameters shown in Table 2.

Table 2

Name of indicators - indicators

Mass concentration of titrated acids (in terms of tartaric acid)

Thus, the claimed method provides the possibility of producing table dry red wine, in particular, vintage table dry red wine "CABERNE ALUSHTA", which has high organoleptic indicators, and also allows to expand the assortment of table red wines.

Claims (5)

1. The method of production of table dry red wine, which involves the processing of grapes, including its crushing, separation from the ridges, obtaining the pulp, its sulfation, infusion, foaming of the must on the pulp, separation of the must from the pulp, fermentation, pressing, formation of wine materials, which is different the fact that in the formation of wine materials Cabernet-Sauvignon grapes are used in the amount of 70 - 80 O, Tsimlyansky black and Krasnostop Zolotovsky in the amount of 20 - 30 9 o and carry out sulfitation of the pulp, infusion, fermentation of the must on the pulp, separation of the must from the pulp, fermentation and pressing . 2. The method according to claim 1, which differs in that the pulp is sulfited at the rate of 75 - 100 mg/dm3. 3. The method according to any of claims 1, 2, which differs in that the fermentation of the wort on the mash is carried out on a pure yeast culture at a temperature of 25 - 28 76. 4. The method according to any of claims 1-3, which differs in that pulp with a residual sugar content of 8 - 10 g/100 cm3 is subjected to pressing. 5. The method according to any of claims 1-4, which differs in that after the formation of wine materials, the wine is aged in oak barrels at a temperature not exceeding 14 "C for 2 years.