UA74620C2 - Ordinary red dessert sweet wine and a method for producing the same - Google Patents

Abstract

Ordinary red dessert sweet wine containing wine materials of grapes of brands Saperavi (10-15 %) Odeskyi the black (35 û40 %) and Rkatsiteli (50 %). A method for producing ordinary red dessert sweet wine, which method involves reprocessing grapes of red brands with separation of crests, sulfitation of pulp, indusion of the latter, isolation of self-flowing must and pressing, fermentation of the must, alcoholization, taking off the clarified wine materials from yeast residues, egalisation, saving, treatment, bottling, at that, after reprocessing the grapes of brands Saperavi, Odeskyi the black and Rkatsiteli the obtained pulp of red brands of grapes is sulfited, then heated with subsequent ageing and addition of the pulp of white brand Rkatsiteli grapes with serial mixing and cooling, adding the pure culture of the yeast of species Schizosaccharomyces, during must fermentation the alcoholization is performed, the clarified wine materials are taken off the yeast and wine materials are processed.

Description

Description of the invention

The invention relates to the wine industry, namely the production of ordinary red dessert wine 2 Southern Province" and the method of its production.

Among the brands of ordinary sweet dessert wines known today, the most common are Matrasa, Ukrainian Night, and from the Isabel varieties, Alicante, Dleatiko dessert.

The specified brands are produced from valuable red grape varieties, which are practically not left in the plantings, therefore the industrial production of these brands has been discontinued.

Currently, there is no generally known brand of ordinary dessert red wine produced according to the blending scheme, therefore, the ordinary sweet dessert wine "Ukrainian Night" and the method of its production are accepted as a prototype. For the production of the sweet dessert wine "Ukrainian night" grape variety "Matrasa" with a sugar content of at least 21 g/100 cm3 is used. The color of the wine is from ruby to dark ruby, the aroma is pleasant with pronounced fruity tones. The finished wine contains 1695 vol. of alcohol, 15 g/cm of sugars and 6 g/dm" of titrated acids.

The method of making wine is as follows: the grapes are processed with the separation of the ridges |Technological instruction

Мо18-12-3-76 for grape dessert ordinary wine "Ukrainian night". The obtained pulp is infused with simultaneous alcoholization to an alcohol content of 4-595 vol. After fermentation, the pulp is sent for separation of gravity wort and pressing. Selected the wort is mixed and sent to fermentation. During fermentation at a sugar level that provides the necessary conditions in the finished wine, the wort is distilled. The lightened wine materials are removed from the yeast.

The disadvantage of the existing method is: - insufficient quantity of the required variety of Matras in plantings and as a result - the impossibility of industrial production of wine, that is, there is a threat of losing the brand; sch - the method of alcoholization, which was introduced for the maximum extraction of phenolic substances of grapes, leads to irreversible losses of 1295 to the volume of anhydrous alcohol added during alcoholization, since distillation (o) of the pomace is not carried out at the factories.

The task of the invention is to create a wine rich in extractive compounds and an effective method of producing ordinary strong red wine, which would also allow to obtain spill-resistant wine, and also would allow to significantly reduce the costs of wine production.

The task is solved by the fact that ordinary red dessert wine, which contains wine materials from red European grape varieties, according to the invention, wine materials from grape varieties are introduced into the wine

Odessa black, Saperavi, Rkatsiteli with the following ratio: "

Saperavi - 10-15955,

Zo Odessa black - 35-4095, -

Rkatsiteli - BO.

The task is solved by the fact that according to the method of production of ordinary red "dessert wine", which includes the processing of red grape varieties with the separation of ridges, infusion of pulp, separation of wort-gravity and pressing, fermentation, alcoholization, and processing of wine materials, wine materials for storage or for bottling, according to the invention, are processed with the separation of the ridges of grapes of the following varieties: Odessa black, Saperavi, Rkatsiteli with a mass concentration of sugars of at least 200 g/dmU, while the sulfited pulp of the Saperavi and Odessa black grape varieties is heated , infuse, add the pulp of the Rkatsiteli grape variety with continuous mixing and self-cooling, add a pure culture of yeast of the schizosucromycetes genus to the cooled pulp, separate the wort - gravity flow and the wort of the first fraction, press, the resulting wort is fermented on a pure yeast culture at temperature not

ChK" higher than 259 to an alcohol content of at least 1.895, alcohol is distilled, clarified wine materials are removed from the yeast. Before

FU processing is carried out, if necessary, correction is carried out with rectified ethyl alcohol and

Grape juice concentrate in an amount of no more than 2 g/dm?. Wine materials are sent to rest for at least 10 days, control filtration is carried out. оз In this way, to obtain wine, grape varieties are selected in the following ratio:

Saperavi - 10-1595,

Odessa black - 40-3595, shk y

The white variety of Rkatsiteli - BO, which makes it possible to obtain raw materials rich in extractive substances for further technological processing. o Heating the pulp of red varieties to a temperature of 55-602C, keeping it at this temperature for 10-15 hours, and then adding to the heated pulp with mixing the pulp of the white Rkatsiteli variety, which allows you to obtain 60 dark-colored wine with a sufficiently full taste. The presence of a sufficient number of varieties of Odesa Black and

Rkatsiteli and a sufficient amount of grape variety Saperavi allows to obtain the necessary amount of quality products, which corresponds to the type of red dessert wine when using white grape variety in the production method 5095.

Due to the fact that Saperavi and Rkatsiteli grape varieties are characterized by high acidity, which is undesirable for dessert wines, it is suggested to use schizosucromycete yeast (acid reducers), which -D-

malic acid is fermented with simultaneous fermentation of wort sugars. At the same time, in the process of apple-alcohol fermentation, the yeast produces glycerin, which adds a particularly mild taste.

The thermotolerance (life activity at high temperatures) of schizosucromycetes yeast allows them to work at temperatures of 35-302С7, which protects the environment from other microorganisms and will allow the process of apple-alcoholic fermentation to be carried out with a high degree of efficiency.

The method of reporting to security is as follows:

Grapes of the Saperavi, Odessa Black, Rkatsiteli varieties with a mass concentration of sugars of at least 200 g/dm3 are processed on typical lines with separation of ridges. The resulting pulp is sulfited at the rate of 75-100 to 70 mg/dm of sulfuric acid content. Sulfated pulp of Saperavi and Odessa black grapes is heated to a temperature of 55-609C and kept at this temperature for 10-15 hours, Rkatsiteli grape pulp is added with continuous mixing and self-cooling. A pure culture of yeast of the genus Zspigozasspagotusez (schizosucromycetes) is added to the muscle cooled to a temperature of 30-359C7. The cooled pulp is sent to the sicachi for separation of gravity wort and pressing. For the production of 75 wine materials, gravity wort and first pressure wort are used in the amount of no more than 60 dal per 1 ton.

The obtained wort is fermented on a pure culture of yeast of the genus ZsPpygossuagotusez (schizosucromycetes) at a temperature not higher than 25 26.

When fermenting wort to an alcohol content of at least 1.895 vol. its alcoholization is carried out to ensure the necessary conditions in the finished wine (Table 2). After alcoholization, the wine materials are clarified, removed from the yeast. Before processing, if necessary, slightly adjust the conditions with rectified ethyl alcohol and grape juice concentrate, but not more than 2 g/100 cm3.

To achieve spill resistance based on the conclusions of the production laboratory, wine materials are processed in accordance with regulatory documents. The ready-to-drink wine materials are sent to rest for at least 10 days and after control filtration they are served for storage or bottling. with

Example 1 Ge)

Grapes are processed on typical lines with separation of combs, in the amount:

Saperavi - 1095,

Odessa black - 4095, o

White grade Rkatsiteli - 5095. Gee!

The obtained muscle is sulfited. The pulp of the Saperavi, Odesa black grape varieties is sent to heating to a temperature of 559 with further aging for 10 hours and the addition of the pulp of the grape variety "t

Rkatsiteli with successive cooling to 30 C, then a pure culture of yeast of the genus Zepigovasspagotusez (schizosucromycetes) is added. At a temperature of 259, the wort is separated and pressed. The obtained wort is fermented on a pure culture of yeast Zspigosasspagotusez (schizosucromycetes). When fermenting wort to an alcohol content of at least 1.895 vol. it is distilled with rectified alcohol or grape juice, but not more than 2 g/100 cm C. The clarified wine materials are removed from the yeast, corrected, processed, sent to rest for at least 10 days, filtered and served for bottling or storage. with

Example 2 c Grapes are processed on typical lines with separation of the ridges, in the amount: ;"

Saperavi - 1595,

Odessa black - FAILURE,

White grade Rkatsiteli - 5095. -I i5» The resulting pulp is sulfited. The pulp of the Saperavi, Odessa black grape varieties is heated to a temperature of 602 with further aging for 10 hours and the addition of the grape pulp

Me. Rkatsiteli with successive cooling to 30 C, then add a pure culture of yeast of the genus ka 20 Zspigozasspagotusez (schizosucromycetes). At a temperature of 259, the wort is separated and pressed. The obtained wort is fermented on a pure culture of yeast Zspigosasspagotusez (schizosucromycetes). When fermenting wort with an alcohol content of at least 1.895 vol. it is distilled with rectified alcohol or grape juice, but not more than 2 g/100 cm C. Clarified wine materials are removed from the yeast, corrected, processed, 5 sent to rest for at least 10 days, filtered and served for bottling or storage.

Example C

ГФ) Grapes are processed on typical lines with separation of combs, in the amount: име) !

Saperavi - 1295,

Odesa black - 3895, 60 Rkatsiteli white variety - 5095.

The obtained muscle is sulfited. The pulp of the Saperavi, Odesa black grape varieties is heated to a temperature of 559 with further aging for 10 hours and the addition of the grape pulp

Rkatsiteli with successive cooling to 30 C, then add a pure culture of yeast of the genus Zspigozasspagotusez (schizosucromycetes). At a temperature of 259, the wort is separated and pressed. The obtained wort is fermented on a pure culture of yeast Zspigosasspagotusevs (schizosucromycetes). When fermenting the wort to an alcohol content of at least 1.895 vol. it is distilled with rectified alcohol or grape juice, but not more than 2 g/100 cm 3. The clarified wine materials are removed from the yeast, corrected, processed, sent to rest for at least 10 days, filtered and served for bottling or storage.

When performing other parameters of the method and a different composition of the wine, it is not possible to obtain higher quality products than in examples 1-3. The finished product meets the following requirements: - according to organoleptic indicators: 1 o nn

Characteristic

Its color is based on physico-chemical parameters: moz o

Mass juncture of trated parts pdm 405050.

Mass concentration of sugars in terms of

Thus, the method of making wine does not involve significant production costs due to the exclusion of alcohol consumption during distillation and is more efficient and it is possible to obtain spill-resistant wine. With and -

Claims (12)

The formula of the invention 1. Ordinary red dessert sweet wine containing wine materials of the red grape variety, "0, which differs in that it contains wine materials of the Saperavi, Odessa black and Rkatsiteli grape varieties with the following ratio of components, 90::z" Saperavi 10-15 Odessa black 35-40 Rkatsiteli BO. -and I 2. The method of production of ordinary red dessert sweet wine, which includes the processing of grapes of red varieties with the separation of the ridges, sulfation of pulp, infusion of pulp, separation of wort-gravity b" and pressing, fermentation of wort, alcoholization, removal of clarified wine materials from of yeast sediments, equalization, storage, processing, bottling, which differs in that after processing Saperavi, ko 50 Odessa black and Rkatsiteli grapes, the obtained pulp of red grape varieties is sulfited, then heated with further aging and the addition of white grape pulp Rkatsiteli with continuous mixing and cooling, add a pure culture of yeast of the genus Zspigozasspagotusez, during the fermentation of the wort, alcoholization is carried out, the clarified wine materials are removed from the yeast and the wine materials are processed. C. The method according to claim 2, which differs in that the pulp of the red Saperavi and 59 Odessa black grape varieties is heated to a temperature of 55-60 20. GF) 4. The method according to claim 2 or claim 3, which differs in that the pulp of red Saperavi and Odesa GF black grape varieties is aged for 10-15 hours. 5. The method according to any of claims 2-4, which is characterized by the fact that the muscle is cooled to a temperature of 30-35 20. in 6. The method according to any one of claims 2-5, which is characterized by the fact that the fermentation of wort is carried out on a pure yeast culture Zspigozasspagotusezv. 7. The method according to any of claims 2-6, which differs in that the fermentation of the wort is carried out at a temperature not higher than 25 96. 8. The method according to any of claims 2-7, which differs in that alcoholization is carried out during fermentation of wort with an alcohol content of at least 1.8 vol.90. 9. The method according to any of claims 2-8, which differs in that the muscle is sulfited at the rate of 75-100 mg/dm? content of sulfuric acid. 10. The method according to any of claims 2-9, which differs in that before processing, the wine materials are corrected with rectified ethyl alcohol and grape juice concentrate in an amount of no more than 2 g/dm3. 11. The method according to any of claims 2-10, which differs in that the wine materials are sent to rest for a period of at least 10 days. 12. The method according to any one of claims 2-11, which is characterized by the fact that during processing after rest, wine materials are filtered. c schi 6) "c) c (Se) " and - - with . and? -I sh" (o) with 50 (42) ime) 60 b5