SU402542A1 - METHOD OF MANUFACTURE OF ALCOHOLIC BEVERAGES - Google Patents
METHOD OF MANUFACTURE OF ALCOHOLIC BEVERAGESInfo
- Publication number
- SU402542A1 SU402542A1 SU1681193A SU1681193A SU402542A1 SU 402542 A1 SU402542 A1 SU 402542A1 SU 1681193 A SU1681193 A SU 1681193A SU 1681193 A SU1681193 A SU 1681193A SU 402542 A1 SU402542 A1 SU 402542A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- manufacture
- alcoholic beverages
- solution
- production
- wines
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title description 6
- 238000000034 method Methods 0.000 title description 6
- 235000013334 alcoholic beverage Nutrition 0.000 title description 2
- 238000001914 filtration Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000014101 wine Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 description 2
- 229920000036 polyvinylpyrrolidone Polymers 0.000 description 2
- 230000002441 reversible effect Effects 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- 235000020049 table wine Nutrition 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000010485 coping Effects 0.000 description 1
- 229920001577 copolymer Polymers 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000000017 hydrogel Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000001267 polyvinylpyrrolidone Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
1one
Изобретение относитс к винодельческой отрали пищевой нромышленности, в частности к способам производства алкогольных наннтков , обеснечиваюш,им стабилизацию вин против обратимых коллоидных номутнени на холоде и белковых помутнений.The invention relates to a wine-growing industry, in particular to methods for producing alcoholic nans, disinfecting, stabilizing wines against reversible colloidal cold nodules and protein opacities.
Известен способ производства алкогольных напитков, панример вил, предусматриваюнип получение сусла, сбраживание его, переливку , выдержку, кунаж, стабилнзанию путем коптактнровани со структурнрованным полнмером или сонолимером винилнирролидона (нерастворимым, но набухающим в воде), фильтрацию и розлив.A known method for the production of alcoholic beverages, panrimer forks, envisages the production of wort, fermenting it, pouring, aging, kunage, stabilizing by coping with a structured polymer or a vinylnirrolidone sonolymer (insoluble but swelling in water), filtering and pouring.
Полимер или сополимер нримен ют в виде пористых гранул.The polymer or copolymer is applied in the form of porous granules.
Дл улучшени качества готовых напитков путем обеспечени стабилизации вин против обратимых коллоид1Пз1х номутнени па холоде, а также упроп1,епи процесса предлагаетс стабилизацию осуществл ть растворимым ноливинилпирролидоном с молекул рным весом преимущественно от 10 до 300 тыс., который нредварительно раствор ют в части обрабатываемого напитка, причем нар ду с раствором поливинилпирролидона в напиток ввод т оклеивающие вещества. В качестве последних целесообразно исиользовать бептопит, гидрогель ноликремииевой кислоты. Вводить раствор поливииилпирролидона и оклеивающее To improve the quality of the finished drinks by ensuring stabilization of wines against reversible cold and cold, as well as the process, stabilization is proposed to be carried out with soluble molecular weight predominantly from 10 to 300 thousand, which is preliminarily dissolved in the portion of the beverage to be processed along with a solution of polyvinylpyrrolidone, pasting agents are introduced into the beverage. As a last resort, it is advisable to use beptophyte, a hydrogel of nicremia acid. Introduce a solution of polyvylpyrrolidone and pasting
22
вещество можно совместно, а можно носледовательно . 11слн в качестве оклеивающего вещества нснользуют гидрогель ноликремпиево кислоты, то предварительно из этого вещества на обрабатываемом наннтке следует прнготоиигь днсисрсню и в количестве 0,5-3 г/л. Количество вводимого раствора иолнвнннлпнрролндона завнсит от сорта вин. 1ак, прн производстве столовых вин его ввод т в количестве 0,03-0,08 г/л прн , а фильтрацию осуществл ют через 24 час; при производстве столовых красных вин раствор ноливнннлпнрролидона ввод т в колнчестве 0,05-0,5 г/л прн 15-25С, причем фильтрацию осун1ествл ют через 12-24 час; нри производстве конь ка раствор нолив1П1ИЛпнрролидоиа ввод т в купаж в количестве 0,05-0,2 г/л при . substance can be shared, but can be successively. If the hydrochloride of nikremipievo acid is used as a sizing agent, then preliminarily from this substance on the nanotke to be treated should follow the procedure and in the amount of 0.5-3 g / l. The amount of solution injected will vary depending on the type of wine. 1ak, the production of table wines was introduced in the amount of 0.03-0.08 g / l, and the filtration was carried out after 24 hours; in the production of table red wines, a solution of nolivnnlnnrrolidone is introduced in a volume of 0.05-0.5 g / l 15-15 ° C, and filtering is carried out after 12-24 hours; At horse production, a solution of noliv1P1ILPnRrrolidoia is introduced into the blend in an amount of 0.05-0.2 g / l at.
Предлагаемый способ заключаетс в следующем .The proposed method is as follows.
Дл нрнготовлени , например, столовых вин внноград дроб т, отдел ют от гребней, прессуют , сусло сбражнвают н обрабатывают растворимым в воде н водпо-сннртовом растворах карбоненным лннейным полнмером на основе N-винилпнрролидопа (ПВП) молекул рных весов от 10 до 300 тыс. прн 10-20°С. Одновременно н.тн последовательно с раствором нолнв 1цилннрро.:1ндопа ввод т оклеивающее вещество, например раствор па обрабатываеFor the preparation of, for example, table wines, the inner grasses are crushed, separated from the ridges, pressed, the wort fermented and treated with water-soluble n water-soluble solutions of carbon weights based on N-vinylprolidopa (PVP) molecular weights from 10 to 300 thousand. prn 10-20 ° C. At the same time, an adhesive substance is successively applied in succession with a solution of 1 ml of liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU1681193A SU402542A1 (en) | 1971-07-16 | 1971-07-16 | METHOD OF MANUFACTURE OF ALCOHOLIC BEVERAGES |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU1681193A SU402542A1 (en) | 1971-07-16 | 1971-07-16 | METHOD OF MANUFACTURE OF ALCOHOLIC BEVERAGES |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU402542A1 true SU402542A1 (en) | 1973-10-19 |
Family
ID=20482890
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU1681193A SU402542A1 (en) | 1971-07-16 | 1971-07-16 | METHOD OF MANUFACTURE OF ALCOHOLIC BEVERAGES |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU402542A1 (en) |
-
1971
- 1971-07-16 SU SU1681193A patent/SU402542A1/en active
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPS58209975A (en) | Production of alcohol beverage | |
| US4027046A (en) | Fining with aluminate-modified silica sol | |
| US3117004A (en) | Method of removing tannins from vegetable liquids of the beverage class | |
| CN109251800A (en) | A kind of calcium fruit grape wine brewage-method | |
| US3818111A (en) | Fining and increasing the chill haze stability of fermented alcoholic beverages | |
| SU402542A1 (en) | METHOD OF MANUFACTURE OF ALCOHOLIC BEVERAGES | |
| US2520189A (en) | Processing alcholic beverage distillates | |
| EP4063474A1 (en) | Method for treating musts and wines and product for implementing said method | |
| Bishop | The nitrogenous complexes of haze and foam and their measurement | |
| RU2105508C1 (en) | Method of production of carbonated beverage | |
| US3512987A (en) | Chillproofing of beer | |
| US3055757A (en) | Stabilizing malt beverages | |
| RU2835690C1 (en) | Method of producing sparkling wine | |
| RU2053263C1 (en) | Method for fermentation of brewing wort | |
| Zoecklein et al. | Nitrogenous compounds | |
| RU2111244C1 (en) | Method for producing vodka "katrin" | |
| RU2130064C1 (en) | Vodka and method of its production | |
| SU1733467A1 (en) | Method of maturing brandy spirit | |
| SU368305A1 (en) | METHOD OF MANUFACTURING CHAMPAGNE WINES | |
| RU2170247C1 (en) | Method of production of grape semisweet pink wine | |
| SU635129A1 (en) | Method of producing brandy | |
| US20050276891A1 (en) | Use of colloidal anionic silica sols as clarifying agents | |
| RU2170248C1 (en) | Method of production of grape semisweet red wine | |
| SU1578183A1 (en) | Method of producing sparkling wine "ligo" | |
| SU825624A1 (en) | Method of producing alcohol-containing natural juices |