UA150676U - Process of making dr. gromoff vermuth - Google Patents

Abstract

A process of making vermuth, which involves infusing the flavoring and aromatic additive on the wine and alcohol mixture, rest, filtration and bottling of the finished product. According to the utility model partially fermented grape juice and grape distillate with a strength of 70-75% alcohol by volume is a base for making wine and alcohol mixture, juice is kept at a temperature of 23-25 ° C for 1.5-3 days till the beginning of partial fermentation, thereafter distillate of the same grape variety rested in glass containers for at least 3 months is added to the juice. Plant components making the vermuth bouquet crushed to a size of 1.0 to 5.0 cm are macerated in the grape distillate in hermetically sealed tanks for 21 days, dried peel of lemon and Sicilian red orange are pre-macerated in grape distillate of 70-75 % vol. for 3-4 weeks, filtered and added to the distillate with plant components in a certain proportion, followed by mixing 1-2 times a day. After the termination of infusion first decantate is poured off, plant raw materials is poured with new portion of grape distillate of 40 vol.% strength, and mixture of clove tree and Rhododendron adamsii fruits are added in required amount, wherein the ratio plant raw materials (kg) : grape distillate (dm3) = 1:5. The second infusion is carried out for 10 days, thereafter the aromatic extract is poured off, the raw materials are pressed by soft squeezing, and further both decantates are combined and added to the partially fermented grape juice. The prepared mixture of the alcoholized partially fermented juice is kept for three weeks at a temperature of 12-14 °C and racked off, May bee honey is added, and estimated sugar content from 3.5-4% to 18% is reached depending on the type of vermouth white, pink, tawny, red, bitter. After addition of honey in the estimated amount further aging is carried out for another 1-2 months, drink is cooled to -5 °C, kept at this temperature for 7 days, cold filtration is carried out, and drink is poured into the cask tare for aging, then the drink is poured into a glass or stainless container, where it rests for 4-6 months, thereafter the drink is bottled. 2

Description

The utility model belongs to the wine industry, in particular to alcoholic beverages, and can be used in the production of flavored grape wines, namely vermouth.

There is a known method of production of the wine drink vermouth, according to which dry grape wine materials are equalized to obtain homogeneous batches, then 40-45 95 of the total volume of the blend is taken from these batches, blended with softened water and rectified ethyl alcohol or rectified ethyl grape alcohol with calculation of ensuring the content of ethyl alcohol in the drink is 18.0-18.595 vol. and citric acid based on the content of titratable acidity in it of 3-5 g/dm3. Sugar syrup is pre-distilled to 18-20 95 vol. The taste-aromatic additive "vermouth" in the amount of 0.04-0.06 95 of the volume of the mixture is divided into two parts in a ratio of 3:11, the greater part is dissolved in pre-alcoholized sugar syrup with a dry matter content of 65-70 95, kept at least 10 days and added to the mixture, while sugar syrup is used based on the calculation of the invert sugar content of 100 g/dm3. If necessary, the blend is processed and clarified. The clarified blend is allowed to rest for at least 10 days, filtered, and before bottling, a small portion of the flavoring and aromatic additive "vermouth" is added to it.

This method is quite complicated.

There is a known method of Vermouth wine production, which involves demetallization of the wine material, chalking, decolorization with activated charcoal, treatment with brightening substances, settling, filtering and blending with a solution of sucrose in the wine, rectified alcohol, extract of ingredients and color, clarification of the blend, filtration and bottling of the finished product, with before blending, the discolored, lightened wine material is distilled to 18 vol. 95, stand for 20-30 days with periodic stirring, remove from the sediment with filtration, cool to a temperature of 6-8 "C, keep at this temperature for 2-5 days and filter at the cooling temperature (KO Me 2184141, IPC: С120 1/02 , 20021.

In the indicated method, there are wine components that have undergone complete fermentation, so demetalization is required

As the closest analogue, the method of making vermouth was chosen, which consists in the preliminary preparation of a water-alcohol solution by mixing rectified ethyl alcohol and softened water to obtain a mixture with a strength of 21.0 vol. 95 followed by 7-10 days aging.

The drink blend is prepared by adding sugar to white grape dry wine material, followed by continuous stirring for 4 hours. Then add a pre-prepared water-alcohol solution, stir the mixture for 2-3 hours, add caramelized sugar, a volatile fraction of aromatic substances, obtained by distilling the water-alcohol infusion of an extract from a mixture of dry vegetable ingredients crushed for the flavored wine "Vermouth", wormwood extract, lemon flavoring, yeast oil (cognac), citric acid. For blending, the volatile fraction of aromatic substances obtained after distillation of 40 vol. water-alcohol infusion of "Vermouth" wine extract, obtained from a mixture of dry plant ingredients. The composition of such mixtures includes sets of certain groups of plants such as wormwood, Roman wormwood, sage, henna bark, yarrow, clove, sage. In the blending process, continuous mixing of the mixture is carried out for at least 4 hours after the introduction of the last ingredient. Then the drink is sent to rest for at least 10 days with subsequent filtration. The infusion of "Vermouth" wine extract has a color from dark amber to light amber, the aroma is saturated with a predominance of wormwood tones, the taste is burning (KO Me 95 106 425, IPC: С120 3/06, 19961.

The specified method does not allow to obtain vermouth with high organoleptic indicators due to the composition of selected plant ingredients. In addition, the method does not involve selecting the composition of a mixture of plant ingredients in combination with different types of partially fermented juice - white, pink, red to obtain vermouths that differ in taste and aroma.

The selection of the composition of the mixture of plant ingredients in combination with different types of partially fermented juice - white, pink, red - determines the production of vermouths that differ in taste and aroma, at the same time they are harmonious, pleasant to the taste, and drinkable.

The useful model is based on the task of improving the method of making vermouth by selecting plant ingredients to obtain high organoleptic indicators.

The task is solved by the fact that in the method of making vermouth, which involves infusing a flavor-aromatic addition on a wine-alcohol mixture, resting, filtering and bottling the finished product, according to a useful model, the basis for making a wine-alcohol mixture is partially fermented grape juice and grape distillate with a strength of 70-75 vol. 95 alcohol, the juice is kept at a temperature of 23-25 C for 1.5-3 days until the appearance of 60 partial fermentation, after which distillate from the same grape variety, which has been resting in a glass container for at least 3 months, is added to it before use in hermetically sealed tanks, plant components crushed to a size from 1.0 to 5.0 cm, which make up a bouquet of vermouth, dried lemon peel and Sicilian red orange are macerated in grape distillate for 21 days, pre-macerated in grape distillate 70-75 90 vol. for 3-4 weeks, filter and add to the distillate with plant components in a certain proportion, followed by stirring 1-2 times a day, after the end of the infusion, the first batch is drained, and the plant material is poured with a new portion of grape distillate with a strength of 40-95 vol. and add to the mixture the fruits of the clove tree and Adams rhododendron in the required amount, and the ratio of plant raw materials (kg): grape distillate (dmu) - 1:5, the second infusion is carried out for 10 days, after which the aromatic extract is drained, the raw materials are pressed with a soft by squeezing, then both showers are combined and added to partially fermented grape juice, the resulting mixture (alcoholic partially fermented juice) is kept for 3 weeks at a temperature of 12-14 "C and removed from the sediment, May bee honey is added, obtaining an estimated sugar content of 3, 5-4 95 to 18 95 depending on the type of vermouth - white, pink, golden, red, bitter. cold filtration and poured into a barrel container for aging, then the drink is poured into a glass or stainless container, where it rests for 4-6 months, after which the vermouth is bottled.

For white vermouth, the juice of white technical grape varieties is used, which is obtained by gravity (for vermouth, a person of long aging, Kézegué), or by the method of soft pressing of grapes without bunches, and "white" fermentation.

For red vermouth, the juice of red technical grape varieties is used, which is obtained by gravity (for vermouth, a person of long aging, Kezegmeje), or by the method of gentle pressing of grapes without bunches and partial fermentation with the pulp.

For pink vermouth, blend white and red juices until the desired color is obtained.

For maceration, bitter wormwood, lemon wormwood, Austrian wormwood, thyme, medicinal chamomile, coriander seeds, peppermint, St. John's wort, lemon balm, wort, rose hips, galangal roots, nutmeg, ginger roots, fennel, cardamom are used. , cinnamon

The calculated strength of the resulting mixture of alcohol extract of plant components and partially fermented juice is from 15 to 2595 vol. depending on the type of vermouth (white, pink, red, golden, bitter, strong).

The content of ethyl alcohol in the distillate is 70-75 95 vol.

Golden, pink, and red vermouths are aged in oak containers, and white ones are made of linden.

Aging in a tub lasts up to 3 months for white and pink vermouth, up to 9 months for golden and up to 18 months for red vermouth and bitters.

Barrel maturation of the drink and rest takes place in the conditions of a wine cellar at a temperature from 412 to 16 76.

The total time for the production of white and pink vermouth is from 9 to 12 months, other types of vermouth - from one and a half to two years.

Selection of the composition of the mixture of plant ingredients in combination with different types of partially fermented juice - white, pink, red - determines the production of vermouths that differ in taste and aroma, at the same time they are harmonious and pleasant to the taste.

White, golden and pink vermouths are drinks with a greater aroma of plants that are included in the composition, soft, fresh, harmonious drinks.

Red vermouths, in which the aroma and taste qualities of grapes and partially fermented juice (phenols, tannins) are added to the bouquet with an increased amount of spices, are more complex, extractive, some enveloping. However, all vermouths are harmonious, they do not have bulging components, sharp aromas.

A longer time of infusion and maturation of the drink allows you to get a natural food product without chemical ingredients, created exclusively on the basis of natural components.

Obtained vermouth Og. Sgotoi has the following indicators: a) physico-chemical: volume part of ethyl alcohol, 90 dry 18-20 strong 18-25 dessert 16-18 bitter 18-20; mass concentration of sugars /2.5-3 g/cm3; mass concentration of titrated acids (at 5.5 g/dmU: conversion to tartaric acid), b) organoleptic indicators: white from light straw to light green; golden from light yellow to dark amber; pink from light pink to dark pink; red from ruby to garnet.

The aroma is complex with tones of various herbs.

The taste is harmonious, soft.

The method of making vermouth is carried out as follows.

The basis for making a wine-alcohol mixture is partially fermented grape juice and grape distillate with a strength of 70-75 vol. 95 alcohol. For white vermouth, the juice of white technical grape varieties is used, which is obtained by gravity (for vermouth, a person of long aging, Kezegme), or by the method of soft pressing of grapes without bunches, and "white" fermentation.

For red vermouth, the juice of red technical grape varieties is used, which is obtained by gravity (for vermouth, a person of long aging, Kezegme), or by the method of gentle pressing of grapes without bunches and partial fermentation with the pulp.

For pink vermouth, blend white and red juices until the desired color is obtained.

The juice is aged at a temperature of 23-25"C for 1.5-3 days until the first organoleptic signs of fermentation (partial fermentation) appear, after which distillate from the same grape variety that was aged in a glass container is added to it (item 3. "rest" no less

From months, and the content of ethyl alcohol in the distillate is 70-75 95 vol.

Before use, in hermetically sealed tanks, plant components, crushed to a size of 1.0 to 5.0 cm, are macerated in grape distillate for 21 days, which make up a bouquet of vermouth. for 3-4 weeks, filtered and added to the distillate with plant components in a certain proportion with subsequent mixing 1-2 times a day.

After the end of the infusion, the first bay is drained, and the plant material is poured with a new portion of grape distillate with a strength of 40-95 vol. and add to the mixture the fruits of the clove tree and rhododendron Adams in the required amount. The ratio of plant material (kg): grape distillate (dm) - 1:5. The second infusion is carried out for 10 days, after which the aromatic extract is drained, the raw materials are pressed by gentle squeezing. Both showers are combined and added to partially fermented juice.

The calculated strength of the resulting mixture of alcohol extract of plant components and partially fermented juice is from 15 to 2595 vol. depending on the type of vermouth (white, pink, red, golden, bitter, strong). The resulting mixture (alcoholic partially fermented juice) is kept for 3 weeks at a temperature of 12-14 70 and removed from the sediment. May bee honey is added, obtaining an estimated sugar content from 3.5-4 95 to 18 95 depending on the type of vermouth (white, pink, golden, red, bitter).

After adding the calculated amount of honey, it is kept for another 1-2 months, cooled to -5"C, kept at this temperature for 7 days, cold filtered and poured into a barrel.

For golden, pink, and red vermouths, oak containers are used, for white - from linden. Aging in a tub lasts up to 3 months for white and pink vermouth, up to 9 months for golden vermouth, and up to 18 months for red vermouth and bitters (a type of bitter red vermouth). Then the drink is poured into a glass or stainless steel container, where it rests for 4-6 months, after which the drink can be bottled. Barrel maturation of the drink and rest takes place in the conditions of a wine cellar at a temperature from 412 to 16 "С.

The total time for the production of white and pink vermouth is from 9 to 12 months, other types of vermouth - from one and a half to two years.

In the production of trial samples of vermouth, the number of which is 16 - dry white, dry golden, dry pink, dry red, strong white, strong golden, strong pink, strong red, dessert white, dessert golden, dessert pink, dessert red, bitter white, bitter golden, bitter pink, bitter red - a plant composition was used in various ratios.

All samples of received vermouth are recommended for approval and production.

Tasting ratings of vermouth are 8.5 - 9.89 points.

Claims (11)

USEFUL MODEL FORMULA 1. The method of making vermouth, which involves infusing a flavor-aromatic addition on a wine-alcohol mixture, resting, filtering and bottling the finished product, which is characterized by the fact that the basis for the production of the wine-alcohol mixture is partially fermented grape juice and grape distillate with a strength of 70- 75 vol. 95 alcohol, the juice is kept at a temperature of 23-25 "C for 1.5-3 days until partial fermentation occurs, after which distillate from the same grape variety, which has been resting in a glass container for at least 3 months, is added to it before use in hermetically sealed tanks, the plant components, crushed to a size from 1.0 to 5.0 cm, that make up the bouquet of vermouth, dried lemon peel and Sicilian red orange are macerated in grape distillate for 21 days, pre-macerated in grape distillate 70-75 95 rpm for 3-4 weeks, filtered and added to the distillate with plant components in a certain proportion, followed by stirring 1-2 times a day, after the end of the infusion, the first batch is drained, and the plant material is poured with a new portion of grape distillate with a strength of 40-95 vol. and added to the mixture the fruits of the clove tree and rhododendron Adams in the required amount, and the ratio of plant material (kg): grape distillate (dm) - 1:5, second infusion is carried out for 10 days, after which the aromatic extract is drained, the raw materials are pressed by gentle squeezing, then both drains are combined and added to partially fermented grape juice, the resulting mixture - alcoholized partially fermented juice is kept for three weeks at a temperature of 12-14 "С and remove from the sediment, add May bee honey, obtaining an estimated sugar content from 3.5-4 956 to 18 95 depending on the type of vermouth - white, pink, golden, red, bitter and after adding honey in the calculated amount, keep for another 1-2 months, cooled to -5 "С, kept at this temperature for 7 days, cold filtration is carried out and poured into a barrel container for aging, then the drink is poured into a glass or stainless container, where it rests for 4-6 months, after which the drink is bottled. 2. The method according to claim 1, which differs in that for white vermouth, the juice of white technical grape varieties is used, obtained by gravity (for vermouth with a particularly long aging, Quezegué), or by the method of soft pressing of grapes without bunches, and "white" fermentation . Q. The method according to claim 1, which differs in that for red vermouth, the juice of red technical grape varieties is used, obtained by gravity (for vermouth of especially long aging, Kezegme), or by the method of soft pressing of grapes without bunches and partial fermentation with pulp. 4. The method according to claim 1, which differs in that for pink vermouth, white and red juices are blended until the desired color is obtained. 5. The method according to claim 1, which is distinguished by the fact that bitter wormwood, lemon wormwood, Austrian wormwood, thyme, medicinal chamomile, coriander, peppermint, St. John's wort, lemon balm, oleander, rose hips are used for maceration. galangal roots, nutmeg, ginger roots, fennel, cardamom, cinnamon. b. The method according to claim 1, which differs in that the calculated strength of the obtained mixture of alcoholic extract of plant components and partially fermented juice is from 15 to 25 95 vol. depending on the type of vermouth. 7. The method according to claim 1, which differs in that the content of ethyl alcohol in the distillate is 70-75 95 vol. 8. The method according to claim 1, which differs in that for keeping golden, pink, and red vermouths, oak containers are used, for white ones, linden containers are used. 9. The method according to claim 1, which differs in that aging in a tub lasts up to 3 months for white and pink vermouth, up to 9 months for golden vermouth and up to 18 months for red vermouth and bitters. 10. The method according to claim 1, which differs in that the barrel maturation of the drink and rest takes place in the conditions of a wine cellar at a temperature from 4-12 to 416 "b. 11. The method according to claim 1, which differs in that the total time for the production of white and pink vermouth is from 9 to 12 months, other types of vermouth - from one and a half to two years.