EA025028B1 - Process for production of sparkling wines - Google Patents

Abstract

The invention relates to wine-making industry, in particular to production of sparkling wines made of grape must. According to the disclosed method, provided are grape harvesting and processing; separation of self-flowing must; settling with clarification; preparation of fermenting mixture; open controlled fermenting; additional fermenting under isobaric conditions for grade; stop of fermenting by cooling; soaking at cold; rough and fine filtration; isobaric dispensing. The result is the possibility to preserve organoleptic properties of fresh grapes and surfactants, united properties of foaming and sparkling (bubbling) of high quality in finished product, production of sparkling wine without secondary fermenting.

Description

The invention relates to the wine industry, in particular the production of sparkling wines made from fresh grape must.

A known method for the production of sparkling wines, which involves the processing of wine materials, preparation of processed wine materials and sugar reservoir and expeditionary liquors, the laying of a fermentation mixture, secondary fermentation in sealed tanks under pressure of carbon dioxide, aging on yeast sediment, bringing to established standards for sugar content by making expeditionary liquor, filtration and isobarothermal bottling (1, 2, 3).

The disadvantages of this method are the duration of the process, a significant loss as a result of processing wine materials surfactants (surface-active substances).

There is also a known method for the production of sparkling wines from concentrated grape must (6).

The disadvantages of this method are the need to restore concentrated grape must, the lack of organoleptic properties characteristic of champagne wine materials and wines.

There is also known a method for preparing nutmeg sparkling wine (7), which includes crushing grapes, separating gravity wort, pressing pulp to obtain a squeeze, clarifying the wort sack, fermenting it and introducing into the dry wine material an alcoholized sugar-containing component - mister, wiring a pure yeast culture, champagne it, aging and filtering wine, characterized in that in order to improve the quality of the finished product, the squeeze is loosened, it is subjected to dearomatization with hot steam, and the ar matsoderzhaschy aromatosoderzhaschego pairs to obtain a condensate, and an alcoholized mistelle sugar-containing component, a mixture of concentrated grape juice, and the condensate aromaproviding ethyl alcohol.

The disadvantages of this method are the need for a variety of raw materials (table dry wine material, concentrated grape juice, cognac distillate, etc.);

a complex energy-intensive scheme for producing aroma-containing condensate; saturation of the circuit with technological equipment;

lack of organoleptic properties characteristic of champagne wine materials and wines due to the use of concentrated grape juice and cognac distillate.

The problem that the present invention solves is the production of a product with the organoleptic characteristics inherent in the grape variety from which the wort will be obtained, and their preservation; due to the absence of any treatments with gluing agents, preservation of the accumulated amount of surface-active substances in the raw materials, which means ensuring a full perling in the finished product.

According to the proposed method provides for the production of sparkling wine directly in the grape processing season or throughout the year (subject to storage of grape must) from fresh clarified grape must.

According to the proposed method provides for the processing of champagne grapes under conditions that exclude the oxidation of wort at the stages of collection and delivery of grapes, separation of wort from pulp, sludge and clarification;

laying the fermentation mixture, open controlled fermentation until the necessary conditions for sugar content are reached, fermentation in isobaric conditions to conditions for sugar content in the finished product;

yeast aging;

cooling and aging until bottling resistance is achieved;

coarse and fine filtration in isothermal and isobaric conditions;

isobarothermal filling of the finished product.

The result is the ability to preserve the organoleptic properties of fresh grapes, surfactants (surfactants), the combined properties of foaming and games of excellent quality in the finished product.

For production, standard equipment is used, used in the wine industry for grape processing, separation of wort from pulp for sludge and clarification, as well as for the production of sparkling wines, in particular special tanks (acratophores), isobarothermal equipment, containers for the production of liquors, etc.

The proposed method is performed as follows.

Sulfation of grapes is carried out to a concentration of 50-100 mg / dm ³ total sulfuric acid, depending on the condition of the grapes.

Crushing with comb separation is carried out on roller crushers.

The selection of gravity wort and wort of the first press fraction is carried out in an amount of not more than 60 decalitre with simultaneous sulfitation up to 100 mg / dm ³ .

Clarification is static with cooling or with the use of enzyme preparations of pectolytic and pectoproteoetic action.

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After sufficient clarification, the wort is removed from the sediment and sent to fermentation on a pure yeast culture, followed by champagne.

Fermentation is open, controlled, at a temperature of 14-16 ° C until sugar content is reached 24-30 g / dm ³ when fermented to brut, 30-40 g / dm ³ on dry and 40-60 g / dm ³ when fermented on semi-dry. In the production of semi-sweet standards for the brand, the sugar content is adjusted by reservoir liquor during the filtration process.

Champagne includes fermentation of wine material with residual sugar in isobaric conditions on brut or semi-dry;

recommended exposure to yeast sediment for 1-4 weeks;

cooling champagne wine to a temperature of 4 ° C with exposure to cold for at least 4 days;

filtering champagne wine.

If necessary, and in adverse years, reservoir liquor is used to bring the standards for sugar content in the must and in the finished product. For the production of liquor, processed wine material, granulated sugar and / or refined sugar, citric acid and other necessary materials are used. Liqueurs are prepared by completely dissolving sugar in the wine material, after which they are filtered and sent for aging.

Yeast wiring is prepared by rehydration of dry active yeast or by propagation according to current methods (5).

The fermentation mixture is laid from clarified wort with a mass concentration of sugars of at least 200 g / dm ³ , yeast wiring based on the calculation of 2-3 million yeast cells in 1 ml and a suspension of bentonite at the rate of 2-5 g / dal of the mixture. After reaching the desired sugar content in the wort (according to the brand of the finished product), fermentation is carried out under isobaric conditions either on brut or on the brand. In the case of brut fermentation, aging is carried out on yeast sediment with periodic stirring of the sediment with an inert gas; in the case of fermentation on a grade, fermentation is stopped by cold. The quality of the resulting product is set and determined based on organoleptic properties and physico-chemical parameters (balance of sugars and titratable acidity).

Champagne wine is subjected to cold treatment at a temperature of - 4 ° C and maintained at this temperature for at least 4 days until bottling is achieved, after which it is filtered and served after bottling.

Physico-chemical indicators are presented in the table._

Name of indicator Norm Volume fraction of ethyl alcohol,%, not less than 10.0 Mass concentration of sugars in terms of invert sugar, g / dm ³ : -brut, not more 15.0 dry 20.0-25.0 semi-dry 25.0-40.0 semi-sweet 40.0-55.0 Mass concentration of titratable acids (in terms of tartaric acid), g / dm ³ 5.0-7.0 Mass concentration of total sulfur dioxide, mg / dm ³ , no more 200 including free, no more twenty Mass concentration of the given extract, g / dm ³ , not less 16,0 Mass concentration of iron, mg / dm ³ , no more 10 Carbon dioxide pressure in a bottle at a temperature of 20 ° С, kPa, not less 300

Finished products are subjected to control exposure at a temperature of 16-25 ° C for 5 days.

Bibliographic references.

1. Ribero-Gayon J., Peyno E., Ribero-Gayon P., Cudro P. Theory and practice of winemaking. Volume 3. Methods of wine production. Transformations in wines. - M.: Food Industry, 1979, p. 314-316.

2. Kozub G., Russu E. Wine production in Moldova. - Chisinau: Publishing House Hyeta, 1996, p. 180-187.

3. Avakyants S.P. Sparkling wine. Modern technology. - M .: Agropromizdat, 1986, (a) p. 133-135; B) c. 106, 107, 111, 112; c) s 137, 139.

4. Prida I.A. Improving the production of sparkling wines. - Chisinau, 2000, p. 69.

5. Sarishvili N.G., Reytblat B.B. Microbiological basis of the technology of champagne wine. M .: Pishchepromizdat, 2000, p. 48-52, 127-131.

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6. NI-S-2522952.

7.8I-A-1017718.

Claims (1)

A method for the production of sparkling wines, which includes the following stages: grape harvesting and processing; gravity wort department; sediment with clarification; preparation of a fermentation mixture consisting of clarified fresh wort, yeast wiring and a suspension of bentonite; open controlled fermentation to achieve certain indicators of sugar content: in the production of semi-dry sparkling - 40-60 g / dm ³ , in the production of dry - 30-40 g / dm ³ , in the production of brut - 24-30 g / dm ³ ; fermentation in isobaric conditions; cooling and aging in the cold; coarse and fine filtration; isobaric bottling.