UA54987C2 - METHOD FOR PRODUCING AND BLEND CONPOSITION OF SWEET WINE ôMUSKATNE FESTYVALNEö (FESTIVAL MUSCAT) - Google Patents

Abstract

A method for producing sweet wine provides vintage, grinding grapes with crests separation, infusion of the pulp, separation of the must, fermentation and alcoholization of the latter, and blending wine materials. The vintage is performed in the morning period of the day, providing an immediate delivery of grapes for reprocessing. Infusion of the pulp is carried out during 6-18 hours at the temperature of 10-15 DEGREE C, and 15-20 % is selected of the separated must and alcoholized to the volume particle of ethyl alcohol of 16 %, and to the mass concentration of sugars not less than 18 g/dm3, kept for 2 years in the oak container, thereafter it is directed for the wine blending. The blend composition contains wine materials of Muscat brands of vine - Muscat Ottonel, white Muscat, rose Muscat, amber Muscat and Hamburg Muscat.

Description

Description of the invention

The invention relates to the wine industry, in particular to methods of production of dessert wines and their 2 blending composition.

A known method of producing dessert wine, which involves blending white, pink, and red grape varieties, processing and aging the blend, bottling the resulting wine, and during blending, wine materials of grape varieties Muscat White 55-6095, Bastardo Magaratskyi 15-2095, Traminer pink 5-1095 are used. and the rest - red varieties. (Declaratory patent of Ukraine Mo20778 A, C1201/02, 1997).

A known method of producing muscatel, which involves the preparation of must from muscat grape varieties in the amount of 40-5095, blend with wine materials from non-muscat grape varieties, fermented on the pomace of muscat varieties, processing of the finished wine, while wine materials from complexity-resistant grape varieties are additionally added to the obtained blend quantity 30-4095 (Patent of Ukraine Mo27161 С1 С 12 on 1/02, 2000).

The closest to the claimed technical solution is the production method and blending composition of dessert wine "Muscat amber", the blend of which contains wine materials from grapes of the Muscat white and Muscat varieties

Ottonel, which is collected with a mass concentration of sugars not lower than 2395. The grapes are crushed with comb separation, the wine materials are prepared by infusing the pulp with stirring, the must is separated, fermented, distilled, aged for 2 years, closed decanting is carried out (Encyclopedia of Viticulture,

Chisinau. The main edition of the Moldavian Soviet Encyclopedia, 1986, p. 257).

The general characteristics of the known method and the claimed method are as follows: harvesting grapes, crushing them with destemming, infusing the pulp, separating the wort, fermentation and alcoholizing the wort, blending wine materials.

Among the disadvantages of the known method of producing dessert wine are insufficiently high organoleptic indicators of the wine due to insufficiently expressed muscat aroma in the bouquet and taste. p. 29 The composition of the well-known "Muscat amber" wine has the following common features with the claimed invention: it Ge) contains wine materials from grapes of muscat varieties - Muscat white and Muscat Ottonel.

The basis of the claimed invention is the task of expanding the assortment of muscat wines, improving organoleptic indicators, and creating a festive, original brand of wine.

The set task is solved by a group of inventions containing a method of producing dessert wine and a blending composition for the production of dessert wine. with

The method of production of dessert wine involves harvesting grapes, crushing them with comb separation, infusion of pulp, separation of wort, fermentation and distillation of wort, about the blending of wine materials, and according to the invention, grape harvesting is carried out in the cool (morning) period of the day, ensuring immediate delivery it for processing. Infusion of the pulp is carried out for 6-18 hours at 3 o at a temperature of 10-159C, cooling the pulp if necessary, and from the wort separated after the infusion of the pulp, 15-2095 of the latter is taken and distilled with the aim of obtaining a mixture with a volume with a proportion of ethyl alcohol of 1695 and a mass concentration of sugars of at least 18 g/dm3. The mistel is aged for 2 years in oak containers, after which it is sent to the wine blend. « 20 Blend for the production of dessert wine contains wine materials from grapes of Muscat varieties - Muscat with

Ottonel and Muscat white and, according to the invention, additionally contains wine materials from grapes of the varieties Muscat c pink, Muscat amber and Muscat Hamburg with the following ratio of wine materials, wt. 9 o'clock;"

Amber muscat 40-60

Hamburg Muscat 20-15

Muscat pink 20-10

Mn Muscat Ottonel 15-10 s» Muscat white 5 o Wine materials included in the blend are produced from grapes grown in the foothills 20 o east-coastal wine-growing region of Crimea.

On the basis of the stated technical solutions, the production of dessert wine "Muscatne Festivalne" tm is carried out as follows.

The method of production of dessert wine "Festival Nutmeg" is carried out as follows:

Harvesting, transportation and processing of Amber Muscat, Hamburg Muscat, Rosé Muscat, 29 Muscat Ottonel and White Muscat are carried out in accordance with the "General rules for processing grapes for (FI wine materials!"), approved by the Ministry of Agriculture of the USSR on 09.08.67.

Grapes are harvested in the cool morning period of the day, immediately delivered to the factory and processed with the separation of the ridges.

The obtained grape pulp is sulfited with sulfuric anhydride at the rate of 75-100mg/dm of sulfuric acid and 60 is infused for 6-18 hours at a temperature of 10-1590.

If necessary, muscle cooling is carried out.

After the end of the infusion, the pulp is sent to separate the wort.

For the production of wine, gravity wort and wort of the first and second pressing fractions are used in a total amount of no more than 65 dal. from one ton of grapes. because the main part of the obtained wort is sent to fermentation and alcoholization. Fermentation of wort is carried out with -D-

using a pure yeast culture at a temperature not higher than 2026.

Alcoholization of the wort is carried out during fermentation with the aim of obtaining wine material with the following conditions: volume fraction of ethyl alcohol 1595, mass concentration of sugars - 12.0 - 12.5g/100cm3.

After clarification, the wine materials are removed from the yeast and sent for blending. 15-2095 of the obtained wort with increased sugar content is distilled with the aim of obtaining a mixture with a volume fraction of ethyl alcohol of 1695 and a mass concentration of sugars of at least 18g/100cm3.

The resulting mistel is aged for 2 years in oak containers.

"Festival Muscat" wine is made by blending the produced wine materials and Muscat 70 muscat aged for 2 years in quantities that provide organoleptic and physico-chemical indicators in the finished wine in accordance with the requirements listed in Tables 1 and 2.

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, and after control filtration, it is served for bottling.

Finished products must meet the following requirements: - according to organoleptic indicators: - according to physical and chemical indicators: with them

Blending of wine materials made from Muscat grape varieties - Muscat amber, Muscat so Hamburg, Muscat pink, Muscat Ottonel and Muscat white is carried out respectively in the following ratio: 40-60 : 20-15: 20-10: 15-10: 5.

Examples of specific implementation of

Example 1 Grapes of muscat varieties - Muscat amber, Muscat Hamburg, Muscat pink, Muscat

Ottonel and Muscat white were collected in the cool morning period, immediately delivered to the factory and processed with separation of combs. "

The resulting pulp was sulfited with sulfuric anhydride at the rate of 9 UOmg/dm? and infused for 12 hours at 470 at a temperature of 1320. After the end of the infusion, the wort was separated. - s For the production of wine, self-flow wort and wort of the first and second pressing fractions were used in a total amount of 65 dal from 1 ton of grapes. The main part (8290) of the obtained wort was sent to fermentation and subsequent alcoholization. The produced wines meet the conditions: the volume fraction of ethyl alcohol is 1595, the mass concentration of sugars is 12.3Zg/dm Z. The second part of the wort (1895) was distilled without fermentation to produce a must with the volume fraction of ethyl alcohol 1695 and the mass concentration of sugars is 18g/ 100 cm3. o The resulting mistel was aged in an oak container for 2 years. "Festival Nutmeg" wine was made by blending the produced wine materials and 2-year-aged muscat must in the following varietal ratio, 9o: se) oo 50 Amber muscat BO

Muscat Hamburg 17.5 "m Muscat pink 15

Muscat Ottonel 12.5

Muscat white B o The ready-to-drink blend was sent to rest for 10 days and after control filtration served for bottling. The obtained wine had high organoleptic indicators, a complex, bright nutmeg aroma with lemon tones, a harmonious, well-composed taste, a tasting score of 8.47 points. The color is pink. Conditions: for 60% alcohol - 1595 vol., for sugar - 13.5g/100cmU, for titrated acids - 5g/dm3.

Example 2 The wine was made similarly to example 1, except that some technological regimes and the quantitative ratio of blend components were changed, namely: infusion of the must was carried out for 6 hours at a temperature of 102C, 8595 wort was sent to fermentation, and 1595 to the production of must. blending of the produced wine materials was carried out in the following ratio, 90: b5

Muskat amber 40

Hamburg Muscat 20

Muscat pink 20

Muscat Ottonel 20

Muscat white B

The resulting wine had high organoleptic indicators, a complex, bright nutmeg aroma with lemon tones, a harmonious, well-composed taste, a tasting score of 8.47 points. The color is pink. Conditions: alcohol - 1595 vol., sugar - 13.5g/100cmU, titrated acids - 5g/dm3. 70 Example C The wine was produced similarly to example 1, except that the following technological regimes and the quantitative ratio of blend components were changed: infusion of the must was carried out for 18 hours at a temperature of 152C, 8095 wort was sent to fermentation, and 2095 to the production of must, blending of the produced wine materials were carried out in the following ratio, 90:

Amber muscat 510)

Hamburg Muscat 15

Muscat pink 10

Muscat Ottonel 10

Muscat white B y y U Y -

The resulting wine had high organoleptic indicators, a complex, bright nutmeg aroma with lemon tones, a harmonious, well-composed taste, a tasting score of 8.47 points.

The color is pink, the condition: according to alcohol - 1595 vol., according to sugar - 13.5g/100cm, according to titrated acids - 5g/dm3.

Studies have established that going beyond the limits of technological regimes and ratios of blend components specified in the formula of the invention does not ensure the achievement of a technical result, significantly worsens organoleptic indicators and tasting evaluation. and)

Claims (2)

Formula of the invention cha , y, 1. The method of production of dessert wine, which involves harvesting grapes, crushing them with comb separation, infusion of pulp, separation of must, fermentation and distillation of the latter, and blending of wine materials, which is distinguished by the fact that grape harvesting is carried out in the cool (morning) period of the day , ensuring its immediate delivery for processing, infusion of the pulp is carried out for 5 - 18 hours at a temperature of 10 - 159C, cooling it if necessary, and from the wort separated after infusion of the pulp, 15 - 2095 of the latter is taken and distilled with calculation of the production of mistel with a volume fraction of ethyl alcohol of 16 95 and a mass concentration of sugars of at least 18 g/dm3, which is aged for 2 years in an oak container, after which it is sent to the wine blend. 2. Blend composition for the production of dessert wine, containing wine materials from Muscat grapes « 70 Varieties - Muscat Ottonel and Muscat white, which is distinguished by the fact that the blend additionally contains wine materials from grapes of Muscat pink, Muscat amber and Muscat Hamburg in the following ratio t of wine materials, weight 9 o'clock Amber muscat 40 - 60 Hamburg muscat 20 - 15 os Pink muscat 20-10 Ottonel muscat 15-10 o White muscat 5. se) shu , , , sho, (ee) Official bulletin "Industrial property". Book 1 "Inventions, useful models, topographies of integrated "M microcircuits", 2006, M 4, 15.04.2006. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. F) name) 60 b5