UA138257U - METHOD OF PRODUCTION OF FRUIT AND BERRY WINE "STRONG STRONG UNFIXED" - Google Patents

Abstract

The method of production of fruit and berry wine includes the production of wine according to the existing technological instructions. Unfortified wine material is used, in the production of which the fermentation of pasteurized wort is carried out with fruits with the addition of 5% dilution of pure culture of the recommended yeast race or active dry yeast of the EC-1118 race. The recipe has the following composition by volume,%: gooseberry wine material with a volume fraction of ethyl alcohol 14.2-15.8% and a mass concentration of titrated acids of 5.1-8.4 g / dm3 98.8-95.3 white sugar 1.2-4.7.

Description

The useful model belongs to the field of agriculture and food industry and can be applied to expand the assortment of fruit and berry wines from gooseberry. The well-known method of production of "Agrusove" fruit dessert wine is made on the basis of fermented and alcoholic gooseberry juice, to improve the quality it is recommended to add alcoholized gooseberry juice to 25590 regulatory materials on fruit and berry winemaking. Book 1: Technology of fruit and berry wines. Dnipropetrovsk: "Sich", 1998. Sat. 212-221| Juices are made in accordance with the applicable DSTU

IDSTU 4066-2002: Alcoholic fruit and berry juices. (Effective from 2002-10-011. K.: Derzhstandart

Ukraine, 2002. P. 381, TI |Technological instruction for the production of fermented-alcoholized fruit and berry juices TI 10.17 Ukrainian SSR 100 // Collection of technological instructions and regulatory materials for fruit and berry winemaking. Book b: Production technology of fruit and berry juices. Dnipropetrovsk, 2002. P. 76-84) and TI |Technological instruction for the production of fruit and berry juices, TI 10.17 Ukrainian SSR 99. // Collection of technological instructions and regulatory materials for fruit and berry winemaking. Book 6: Production technology of fruit and berry juices. Dnipropetrovsk, 2002. P. 85-92). Gooseberry fruits are collected at the technical level of ripeness, sorted, and unripe and damaged ones are separated.

Fruits are transported in conditions that prevent their damage. Accepted in batches, an average sample is taken from each, fruit grade, contamination, mass concentration of sugars and titrated acids are determined.

The duration of gooseberry storage before processing should not exceed 48 hours. Fruits are washed in running water and shower devices, re-sorted, crushed to particles of 2-5 mm and sulfited at the rate of no more than 100 mg per kg of pulp. Gooseberry pulp is infused with fermentation or treated with heat or pectolytic enzyme preparations. Before pressing, it is recommended to separate the juice from the pulp. The juices obtained after pressing are sulfited to a sulfuric acid content of 775-100 mg/dm" and clarified by settling (centrifugation), filtering, and if the fruit pulp was not processed, then a pectolytic enzyme preparation is used in combination with adhesives according to the current instructions. It is recommended to settle the juices carry out at a temperature of 10-12 "С during

From 16-24 hours. In clarified juice, the concentration of sulfuric acid is maintained in the range of 150-200 mg/dm3. The clarified juice is distilled to a content of 16 95 vol., to obtain distilled juices.

In the production of fermented-alcohol juices, clarified juices are sent to fermentation.

At the same time, dilution of juices with water is not allowed. In clarified juice, the concentration of sulfuric acid is maintained in the range of 150-200 mg/dm3. Juices obtained on batch presses are allowed to ferment without lighting.

To prevent acid reduction, it is recommended to pasteurize the juices before fermentation at a temperature of 80-85 "С for 2-3 minutes. If necessary, before fermentation, sugar is added to the juices to obtain alcohol of a natural content of at least 8 95. If necessary, the concentration of titrated acids is adjusted to obtain low blending conditions. - and highly acidic juices Fermentation is carried out using a pure yeast culture at the rate of 2-4 95 of the volume of the fermented wort, nitrogen nutrition is applied if necessary.

Juice fermentation is carried out periodically or continuously at a temperature of 18-25 76.

After the end of fermentation, the juice is allowed to stand for 2-5 days, the yeast sediment is removed, sulfited to a total sulfuric acid content of no more than 200 mg/dm3. After that, the juice is distilled to 16 95 vol. with a residual sugar content of 3-5 g/dm3.

Alcoholic and fermented-alcoholic juices are processed in accordance with the "Technological instructions for the processing of fermented fruit and berry - alcoholized and alcoholized juices and wine materials to give them stability", approved by the Ministry of Food and Industry of the USSR on 22.07.82.

Volume fraction of ethyl alcohol in fermented-alcoholized and alcoholized gooseberry juices 16 95, mass concentration of titrated acids 11.2-20.8 g/dm3.

"Agrusove" fruit dessert wine is prepared by blending fermented-alcohol and alcoholized (no more than 25 95) gooseberry juices with the addition of white sugar for conditioning. The addition of water and rectified alcohol is allowed.

The basis of a useful model is the task of developing a method of producing fruit wine without the use of sulfur dioxide and rectified ethyl alcohol.

The task is solved by the fact that in the method of production of fruit and berry wine "Gooseberry strong unfortified", which includes the production of wine according to the existing technological instructions, according to a useful model, unfortified wine material is used to improve the quality, improve the organoleptic parameters of the product and ensure its harmlessness. in the production of which fermentation of pasteurized must is carried out with fruits with the addition of 5 95 strains of a pure culture of the recommended yeast race or active dry yeast of the EC-1118 race, and the recipe has the following composition by volume, 95: gooseberry wine material with a volume of 98.8- 95.3 with the proportion of ethyl alcohol 14.2-15.8 95 and mass concentration of titrated acids 5.1-8.4 g/dm3 white sugar 1.2-4.7.

The method includes the production of fruit and berry wine "Gooseberry strong unfortified" by blending unfortified gooseberry wine materials with white sugar, complete rejection of the use of sulfur dioxide, rectified ethyl alcohol, normalization by mass concentration of titrated acids not higher than 8.4 g/dm3 and sweetening of gooseberry wort to a mass concentration of sugars of 244-271 g/dm3, introduction of nitrogen nutrition, pasteurization at a temperature of 80-85 C for 3-5 minutes, cooling to a temperature of 20 "C, introduction of a pure yeast culture of the Moskva 30 race in the amount of 5 95 or active dry yeast

ES-1118 at the rate of 25 g per 100 liters, fermentation by periodic method until the accumulation of a sufficient volume fraction of ethyl alcohol (14.2-15.8 95).

After determining the mass concentration of titrated acids and sugars in gooseberry fruits, the required amount of added drinking water to normalize acidity and the required amount of white sugar are calculated. Gooseberry fruits are washed and sorted. The prescribed amount of water is brought to a boil in a stainless steel boiler, the prescribed amount of gooseberries and white sugar are loaded. Nitrogen nutrition is introduced and the wort must be pasteurized. After cooling, add yeast. Fermentation is carried out periodically until the volume fraction of ethyl alcohol is 14.2-15.8 95, corresponding to the initial concentration of sugars. Residual sugar in wine materials no more than C g/dm3. The duration of fermentation of gooseberry must is 45-52 days. After the end of fermentation and compaction of the sediment, after 20-30 days, the wine material is removed from the sediment. The sediment with the fruits is pressed, after settling and clarification, the wine materials are mixed. They are stored in full containers at a temperature of 10-12"С outside for less than three months. If necessary, the wine materials are additionally clarified and processed to ensure resistance to cloudiness.

Blending of wine is carried out no later than a month before bottling. Wine material and white sugar are added in quantities that provide the necessary conditions in the wine. In particular, 9.882-9.529 dm3 of wine material with a volume fraction of ethyl alcohol of 14.2-15.8 95 and a mass concentration of titrated acids of 5.1-8.4 g/dm3 and white sugar of 1.9-7 are taken for 1 dal of wine. 6 kg, which will occupy a volume equal to 0.118-0.471 dm upon dissolution. If necessary, the mixture can be processed for

To ensure spill resistance. After control filtration, the wine is bottled.

Bottle pasteurization is recommended.

Tables 1 and 2 show comparative characteristics of the quality of known and proposed wines.

Table 1

Volume fraction

The method of production of ethyl alcohol of sugars from titrated acids in | residual wine (from gooseberry fruits) no less, 9/5 | recalculation on recalculation on the extract, not 'invert malic acid less

When producing wine according to the proposed method, a product is obtained with a lower volume fraction of ethyl alcohol, ethyl alcohol of natural origin in contrast to that introduced with rectified alcohol (a known method). The proposed method provides a reduction in the content of invert sugar and obtaining a harmonious drink due to the increased content of additional fermentation products and residual extract.

Table 2 . Method of wine production

Name of indicators - - - known proposed

From golden to light.

Color From light amber to rosy pink

Aroma Complex, with a hint of gooseberry Subtle, well-preserved aroma of gooseberry - --- |Pleasant, fresh, harmonious, harmonious,

Taste Balanced, harmonious, NIDYA soft

The production of wine by the proposed method significantly improves the organoleptic indicators of color, aroma, taste, which is associated with the use of unfortified wine materials.

Using the method of production of fruit and berry wine from gooseberry without the use of sulfur dioxide, fixing with alcohol, fermentation with fruits, will enrich the assortment of fruit and berry wines with a natural, high-quality and harmless drink. The organoleptic evaluation of the wine "Gooseberry strong unfortified" reaches 8.3-9.2 points.

Claims (1)

FORMULA OF THE USEFUL MODEL The method of production of fruit and berry wine, which includes the production of wine according to the existing technological instructions, which is distinguished by the fact that in order to increase the quality, improve the organoleptic indicators of the product and ensure its harmlessness, unfortified wine material is used, in the production of which fermentation of pasteurized must is carried out with fruits according to addition of 5 95 dilutions of a pure culture of the recommended yeast race or active dry yeast of the EC-1118 race, and the recipe has the following composition by volume, 95: gooseberry wine material with a volume fraction of 98.8-95.3 ethyl alcohol 14.2- 15.8 96 and mass concentration of titrated acids 5.1-8.4 g/dm3 white sugar 1.2-4.7.