UA20948U - Method for production of grape beverage - Google Patents

Abstract

Method for production of grape beverage according to which method treated ordinary table dry wine materials and strong white and/or red are used, at that grape reprocessing is carried out according to the white method. Separately the extract of raisins is prepared by boiling raisins in the potable water, sugar syrup is prepared. Thereafter the syrup is alcoholised with cognac alcohol ripened for not less than three years and ripened. The extract of raisins and ripened sugar syrup are united and ripened. The prepared must according to the white method is settled and directed for storage. Then, treated table dry wine materials, strong and must, extract of raisins with kept sugar syrup, ethyl rectified alcohol are serially set to the process capacity at constant mixing. The ready blend is treated and directed for the rest. Through control filtration it is supplied for bottling.

Description

Description of the invention

The useful model belongs to the wine industry and can be used in the production of a drink of 2 grape original white, pink, red.

There is a known method of producing ordinary white dry table wines from one or more white grape varieties using red grape varieties as well, while the processing is carried out according to the white method

1st Technological Instruction for the Production of Ordinary Dry Table Wines", approved by the Ministry of Industry and Trade of the USSR on August 9, 1967.

The specified method cannot be used for the production of a grape drink.

The basis of a useful model is the task of creating a method of production of an original white, pink, red grape drink with high organoleptic and physicochemical indicators.

The task is solved by the fact that in the method of production of grape drink, according to which ordinary processed table dry and fortified white and/or red wine materials are used, and 19 grape processing is carried out according to the white method, according to a useful model, raisin extract is separately prepared by boiling raisins in drinking water to obtain a mass concentration of sugars of 35-40 g/100 cm Z, sugar syrup is prepared by dissolving sugar in table dry wine materials at a temperature of about 502C with constant stirring, with a further increase in temperature to 115-1202C and boiling the syrup for 30 minutes, after which the syrup alcoholized with cognac alcohol, aged for at least three years, to a volume fraction of ethyl alcohol of no more than 3595 and aged for a month, then raisin extract and aged sugar syrup are combined and aged for 10 days, the prepared grape wort according to the white method is defended, distilled until strength 14-1695 vol. and sent to storage, then, with constant stirring, the processed wine materials are sequentially placed in the technological container, table dry, fortified and grape wort, raisin extract with aged sugar syrup, rectified ethyl alcohol, the finished blend is processed and sent to rest for at least 10 days and through a control filtration is served for bottling. WITH

The total number of table wine materials dry and fortified together with grape must in blends can be at least 6,095.

The total number of table wine materials, dry and fortified together with grape must in blends, may be at least 55,905.

When preparing raisin extract, take Zbg of raisins per 1 liter of drinking water. "

Food citric acid and drinking water can be additionally added to the technological container. at

Sequential loading into a technological container with constant mixing of processed wine materials table dry, fortified and grape must, raisin extract with aged sugar syrup, alcohol (2

From ethyl rectified, processing of the finished blend and sending it to rest for at least 10 days and from control filtration allow to obtain a grape drink with high organoleptic and physicochemical indicators.

The method of production of grape drink is carried out as follows.

For the production of a grape drink, the following are used: « 20 - wine materials ordinary processed table dry and fortified white and/or red (domestic and imported) wines from European grape varieties in accordance with GSTU 202.001; - raisins according to GOST 6882; i" - grape must (misteli) with a strength of 14-1695 vol.; - cognac alcohol aged for at least three years; - refined sugar according to DSTU 2213 (GOST 22);

Ge - granulated sugar according to DSTU 2316 (GOST 21); - rectified ethyl alcohol according to DSTU 4221; o - food citric acid according to GOST 908;

Ge) - drinking water with a hardness of up to 1 Tmol/m3 - for natural water up to 0O, Zbmol/m? softened water according to GOST gch 5r 2814; - auxiliary materials. o The total amount of table wine materials, dry and fortified together with grape must in blends, must be at least 6095 in the production of the grape drink "Slovyanske Livadia", "Tavrida Livadia", "Primorske

Livadia" and at least 5,595 in the production of the grape drink "Alushta".

Raisin extract is prepared separately by boiling raisins in drinking water (300 g of raisins per 1 liter of drinking water) until a mass concentration of sugars of 35-40 g/100 cm 3 is obtained. Sugar syrup is prepared by dissolving sugar in table dry wine materials at a temperature of about 502 with constant stirring, followed by by raising the temperature to 115-1202C and boiling the syrup for 30 minutes. After that, the syrup is distilled with brandy alcohol, aged for at least three years, to a volume fraction of ethyl alcohol of no more than 3595 and aged for a month.

Then the raisin extract and aged sugar syrup are combined and aged for 10 days.

Grape wort is prepared by processing grapes according to the white method. and sent to storage.

Blending is carried out on the basis of a trial blend, taking into account the 65 physico-chemical and organoleptic indicators of the constituent parts of the finished drink.

Processed table wine materials, dry, fortified and grape must, raisin extract with aged sugar syrup, rectified ethyl alcohol are successively added to the technological container with constant stirring, if necessary, food citric acid and drinking water are added.

To achieve stability, the finished blend of the drink is processed depending on the tendency to turbidity.

In order to achieve typicality and harmony in aroma and taste, after processing, the finished mixture is sent to rest for at least 10 days, and after control filtration, it is served for bottling.

A useful model is explained by examples of organoleptic indicators of various grape drinks obtained by the claimed method. and

Color 00000000 and 2

Mass concentration of sugars in terms of nversny) forehead 0160 that s with -

F

Color 00000000

F zv sch «

WITH

-

I» 18 yu o se) and 2 so t nn 5v s bo o

Mass concentration of titrated acids (in terms of tartaric acid), g/dm 314.0-6.0 and

Color. 111111 and so on

Mass concentration of sugars (in terms of cha neersny ploosm 150

Claims (5)

The formula of the invention is 1. The method of production of a grape drink, according to which ordinary processed table dry and fortified white and/or red wine materials are used, and the processing of grapes is carried out according to the white method, which differs in that the raisin extract is separately prepared by boiling the raisins in drinking water until obtaining a mass concentration of sugars of 35-40 g/100 cm, sugar syrup is prepared by dissolving sugar in table dry wine materials at a temperature of about 502 with constant stirring, followed by increasing the temperature to 115-1202C and boiling the syrup for 30 minutes, after which the syrup is distilled cognac alcohol, aged for at least three years, to a volume fraction of ethyl alcohol of no more than 35,905, and aged for a month, then the raisin extract and aged sugar syrup are combined and aged for 10 days, the prepared grape wort according to the white method is defended , distilled to a strength of 14-16 95 vol. and sent to storage, then in a technological container with constant stirring successively put the processed wine materials table dry, fortified and grape must, raisin extract with aged sugar syrup, rectified ethyl alcohol, the finished blend is processed and sent to rest for at least 10 " 70 days and after control filtration is served for bottling. what with 2. The method according to claim 1, which is distinguished by the fact that the total amount of table wine materials dry and fortified together with grape must in blends is at least 60,905. )" Z. The method according to claim 1, which is distinguished by the fact that the total number of table wine materials dry and fortified together with grape must in blends is at least 55,905. 4. The method according to claim 1, which differs in that when preparing raisin extract, 30 g of raisins are taken per 1 liter of drinking water. 5. The method according to claim 1, which differs in that citric acid is additionally added to food and drinking water in the technological container. se) Official Bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated electronic circuits", 2007, M 2, 15.02.2007. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. p. 60 b5