SU452584A1 - Method for producing semi-sweet wines - Google Patents

Description

one

The invention relates to the wine industry, in particular to a method for producing semi-sweet wines.

Methods are known for producing semi-sweet wines, which, after crushing and separating crests from the pulp, are obtained by pressing the juice, which is settled with the introduction of b and then removed from the sediment and sent to fermentation. .

In the process of fermentation, a careful monitoring of the state of the wort is carried out, and when the achariness reaches the necessary condition depending on the brand of the wine obtained, fermentation is stopped by short-term but rapid cooling of the fermented neck to minus temperatures, on, -

example minus 3-5 C.

After settling, the wine is drained from the sediment, filtered and stored for storage at a reduced temperature.

However, the wines obtained by this method are insufficiently stable (5th7 are prone to clouding and zabirazhDENNIY .I

In order to increase the stability of the resulting wines and to improve their quality, after cooling, a high molecular weight fraction - polyoxystilone, is introduced into the cooled wine with stirring.

Polyoxyethylene is administered in the form of a 1% solution in an amount of 2O-ZO mg per liter; wine.I

The method is as follows.

Wandering wort at the desired condition; the sugars are passed to the heat exchanger and cooled to –5 ° C, pumped into a vat with a stirrer, and a 1% solution of polyoxyethylene (polyox) is fed at the rate of 2–30 mg of dry polyoxide per 1 l of wort.

The wine with the flocculate injected is thoroughly mixed for 1–15 minutes and then settled for 1 hour to clarify.

The clarified liquid is decanted, passed through a filter press and poured into storage tanks that are pre-fumigated with sulfur dioxide or treated with rinsing (3 sulfuric acid and sealed hermetically. The temperature during wine storage should not exceed 15 ° C. I TaKifM way the proposed method provides obtaining stable semi-sweet wines and storing them without using cold, and, in addition, improving the quality of „„ „„ „B (hepI Subject of the Invention 1. The method of obtaining semi-sweet wines by extracting neither the wort, sludge, jar 45 J 2584. 4 - vanilla to the required condition, instantaneous cooling of the fermenting medium to Tewitepa p is predominantly equal to -5 ° C to stop fermentation, clarification, for example, by filtration and storage, characterized in that In order to improve the stability of semi-grown wines and improve their quality, after cooling, a coarse molecular flocule of 1 ton — polyoxy — is introduced into the cooled wine with stirring. Ethylene. The method according to claim 1, differs in that polyoxyethylene. administered in the form of a 1% solution in an amount of 20-30 mg per 1 liter of wine.