GB1474864A - Wine making process - Google Patents

Abstract

1474864 Treating grape skins in wine-making J S BIANCHII 31 Oct 1975 45462/75 Heading C6E A fermentation process for making coloured wine from grapes having coloured skins involves the steps of de-stemming and crushing the grapes, dejuicing and pressing the de-stemmed and crushed grapes to separate the juice and pulp from the skins, adding yeast to the juice and pulp to cause fermentation thereof into wine, subjecting the skins to the action of an aqueous mixture of citric acid and an acid selected from hydrochloric, sulphuric and phosphoric acids to provide an aqueous coloured acidic extract, partially neutralizing the coloured acidic extract with a non-toxic neutralizing agent e.g. sodium carbonate, separating the skins from the partially neutralized extract and adding the coloured, partially neutralized aqueous extract to the juice and pulp prior to completion of the fermentation, preferably at about 60% completion. The grape juice and pulp of a desired consistency are fermented in a vat providing free communication with the ambient atmosphere whereby carbon dioxide and heat may flow freely from the fermentation. The skins are preferably treated with a hot 0À1 N aqueous mixture of three parts, by weight, of a high purity, iron-free hydrochloric acid and one part of citric acid. The acidic mixture is heated to a temperature between 120‹ and 160‹F prior to contact with the skins and one gallon of it is used for each ten pounds of skins. The partially neutralized coloured aqueous extract may be subjected to vacuum distillation to deepen the colour prior to addition to the juice and pulp. The skins separated from the partially neutralized extract may be further extracted with 0À4 N hydrochloric acid. The resulting further extract, after separation of the skins, has sugar added to it, the sweetened solution is fermented by yeast and the alcohol produced distilled to provide a brandy base.