UA50400C2 - METHOD FOR PRODUCING STRONG RED WINE ôARKHADERESEö - Google Patents

Abstract

A method for producing blend for strong red wine provides grinding vine with crests separation, infusion of pulp with must, sulfitation of the pulp, separation of must, use of press fractions, fermentation of the must and alcoholization thereof, clarification of wine materials, wine materials blending. At that, wine materials of European brands of vine Bastardo maharatskyi and Odessa the black and aboriginal ones - Kefesiya and Dzhevat kara are blended at a ratio of respectively, % by weight : 40-50; 25-35; 10-20; 5-15 to the volume of the prepared blend . .

Description

Description of the invention

The invention relates to the wine industry, in particular to methods of producing strong grape 2 wines.

A known method of production of strong grape wines | Technological instructions for the production of ordinary strong and dessert wines. Approved 12.10.72. A collection of technological instructions, rules and regulatory materials for the wine industry. M., Agropromizdat, 1985, pp. 23-24 which involves crushing grapes with destemming, sulfiting of the pulp, heating the pulp and 70 infusion of must, blending of dry fortified wine materials, addition of 5095 press fractions from table wines, distillation and clarification.

Common features with the claimed invention: crushing of grapes with destemming, pulp sulfation, blending of wine materials and use of press fractions.

The known method does not provide wine with high organoleptic properties. 19 The closest in terms of technical essence to the proposed one is the method of production of strong grape wine "Tavrii Yuviley", which involves crushing grapes, comb separation, sulfiting, heating the pulp, and infusing must on it, blending wine materials of Rkatsiteli, Yuvileyniy grape varieties

Magaracha, Antey Magaratsky, respectively, in the amount of 50-6095, 15-2095, 10-1595 to the volume of the finished blend, while adding press fractions from the production of champagne wine materials (patent of Ukraine Mo22543, class p1205 1/02 1998).

This method has the following features in common with the claimed invention: crushing grapes with destemming, sulfiting of pulp, blending of wine materials and addition of press fractions.

The known method also does not ensure the production of wine with high organoleptic indicators due to the incomplete harmony of the ingredients included in the blend. p. 29 The claimed invention is aimed at solving the problem of increasing the organoleptic parameters of wine and Ge) expanding the assortment of grape drinks.

The technical result is ensured by introducing pressed fractions of indigenous grape varieties into the blend, which increase the fullness and extractiveness of the wine, while the varietal properties of indigenous varieties

Cephesia and Djevat kara give the wine a hint of spicy mountain herbs in its aroma. at

The set task is solved by a set of known essential features, which include well-known technological techniques: crushing of grapes with comb separation, sulfiting of the pulp, blending of wine materials and the use of press fractions, as well as new, different from the closest analogue features - blending of M wine materials of European grape varieties Bastardo Magaratskyi and Odesa black and aboriginal - ("z

Kefesiya and Djevat kara, in the ratio, respectively, in 90: 40-50; 25-35; 10-20; 5-15 to the volume of the finished blend, 3 o at the same time, for the production of wine materials from aboriginal varieties, press fractions are used after the separation of the gravity wort into vintage wines.

The ratio of wine materials included in the composition of the blend and the technological methods used in the production of red grape wine "Arkhaderese" ensure the presence of necessary and sufficient conditions "for solving the task." From 70 On the basis of the technical solution that is claimed, the ordinary strong red grape wine "Arkhaderese" is prepared as follows.

From" Harvesting, transportation, acceptance and processing of grapes are carried out in accordance with the "General rules for processing grapes into wine material", approved by the Ministry of Agriculture of the USSR on 09.08.67. Grape processing is carried out with the separation of the combs. page 395 The obtained grape pulp is sulfited with sulfuric anhydride at the rate of 75-100 mg/dm З and is sent to infusion for 24-48 hours with periodic stirring. (ав) At the end of the infusion, the pulp is directed to the separation of the wort. All fractions of Bastardo Magaratskyi and Odesa Black grape worts are used for the production of Yiz wine, as well as press fractions after separation of the free-flowing wort for vintage wines of indigenous varieties - Kefesiya and Djevat kara. (ав) 50 The selected wort is sent to fermentation and alcoholization. Fermentation of wort is carried out using pure yeast culture at a temperature of no more than plus 282C. The wort is fermented until the alcohol concentration is at least 4.2u6o6.

Alcoholization of wort is carried out during fermentation, taking into account the loss of alcohol and the presence of sugar, which ensures the necessary conditions in the finished wine.

Clarified wine materials are removed from the yeast sediment and processed according to the technological schemes in accordance with (F) "Technological instructions for the processing of wine materials and wines at enterprises of the wine industry", approved by the Ministry of Industry of the USSR on 11/17/67.

Blending of wine materials according to the ratio stated in the invention is carried out before or after their technological processing. 60 The finished, spill-resistant blend is sent to rest for at least 10 days to ensure the greatest typicality and harmony in aroma and taste.

Examples of specific execution:

Example 1. Grapes of the Bastardo Magaratskyi and Odesa Black varieties in quantities of 45.0 and 30.Ot c5, respectively, were crushed with ridge separation, the resulting pulp was sulfited to obtain 75 mg/dm of sulfuric acid, infused for 24 hours with periodic stirring and directed to the separation of must .

To produce wine, wort of all fractions was used.

The wine blend was prepared from wine materials obtained from grapes of Bastardo Magaratskyi and Odesa Black varieties in quantities of 4595 and З09o, respectively. Pressed fractions were added to the blend after separation of stork-gravity for vintage wines of indigenous grape varieties Kefesiya and Djevat kara in amounts of 1,595 and 1,095, respectively.

Example 2. Similar to example 1

40.0 tons of Magaratsky Bastardo grapes and 25.0 tons of Odessa black grapes were processed.

Was the muscle sulfited at the rate of 9ZOmg/dm? sulfuric acid and insisted for 36 hours. 70 During blending, wine materials from grapes of the Bastardo Magaratskyi and Odessa black varieties were used in amounts of 4095 and 2595, respectively, to the volume of the blend. Pressed fractions were added to the blend after separation of the gravity wort for vintage wines of indigenous grape varieties Kefesiya and Djevat Kara in quantities of 20,905 and 15,905, respectively.

Example 3. Similar to example 1.

50.0 tons of Bastardo Magaratsky grapes and 35.00 tons of Odessa black grapes were processed.

The pulp was sulfited at the rate of 100 mg/dm with sulfuric acid and infused for 48 hours. During blending, wine materials from grapes of Bastardo Magaratskyi and Odessa black varieties were used in amounts of 5095 and 3595, respectively, to the volume of the blend.

Pressed fractions were added to the blend after the separation of gravity wort for vintage wines of indigenous Kefesiya and Djevat kara grape varieties in amounts of 1095 and 590, respectively.

Example 4. Similar to example 1.

The mixture of wine materials was prepared in a ratio of 90

Bastardo Magaratskyi 35 Ge

Odessa black 20

To the press faction: Fr

Cephesia 25

Dzhevat kara 20 "c) from Example 5. Similar to example 1

The mixture of wine materials was prepared in a ratio of 90 to "

Bastardo Magaratsky 55

Odessa black 35 (av)

To the press faction: Yu

Kefesiya B

Djevat kara B

The organoleptic properties of the produced wines are shown in the table "from what i n" method of assessment, score of fruity mountain herbs NOSE SN s new 01000 Full of narmonyami 000000 red/ 83

ЗШ IM ше s» of mountain herbs of 50 p and ШЙ and ШШ ryklad of a specific performance indicate the optimality of varietal and quantitative ratios of wine materials that are part of the blend and provide original taste and aroma.

Ordinary strong red wine "Arkhaderese" meets the requirements for organoleptic and physico-chemical indicators of high-quality ordinary wines and is recommended for production by the Central Branch Tasting (acceptance) commission and the expert council for determining the quality of wine products of the State Ministry of Agriculture of the Ministry of Agricultural Policy of Ukraine (protocol of the MoZ dated 25.04.2001 .). yes

Claims (1)

The formula of the invention 60 th : The method of production of strong red grape wine, which involves crushing of grapes with comb separation, sulfation of the pulp, blending of wine materials and the use of press fractions, which is distinguished by the fact that the wine materials of European grape varieties Bastardo Magaratskyi and Odesa Black and aboriginal - Kefesiya and Djevat kara are blended in the ratio respectively in bo: 40-50; 25-35; 10-20; ve 5-15 to the volume of the finished blend, at the same time, for the production of wine materials from aboriginal varieties, press fractions are used after the separation of the gravity wort into vintage wines. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2006, M 4, 15.04.2006. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. with (8) "c) o " "c) IS c) shi s ;" 1 (in) sh" at 50 (42) F) name) 60 b5