UA61717A - A method for producing the ordinary strong wine of the port type (variants) - Google Patents

Abstract

A method for producing the ordinary strong wine of the port type provides for using a mixture of technical grape varieties of the European group, pulping the grape with separation of stems, sulfitation of the obtained fiber, fusion or partial fermentation of fiber or must, alcoholization, blending, mixing, thermal treatment, treatment with supplementary substances to achieve resistance to bottling, treatment with the cold, filtration and bottling, at that introducing of fermentation preparations is proposed. The partial fermentation is carried out with use of pure cultures of wine yeast with a high activity of extracellular endo-polygalacturonase, and fermentation preparations containing a complex of pectinases, acid proteinases and hemicellulases are introduced before or after thermal treatment. Fermentation preparations containing a complex of pectinases, acid proteinases and hemicellulases being incorporated into the fiber during the fusion thereof, thereafter pressing and partial must fermentation is carried out with use of pure cultures of wine yeast with a high activity of extrracellular endo-polygalacturonase, and before thermal treatment a complex of hemicellulases are additionally introduced. Fermentation preparations containing a complex of pectinases, acid proteinases and hemicellulases are introduced during the partial must fermentation with use of pure cultures of wine yeast with a high activity of extracellular endo-polygalacturonase.

Description

Description of the invention

The invention belongs to the field of winemaking, namely, to the production of ordinary strong (red, 2 white, rosé) type port wines.

There is a known method of production of ordinary strong wine, which involves blending before processing grape raw materials, and the blend is prepared from Sukhomlinsky white grapes and a mixture of European grape varieties with their ratio of 20-4095 : 60-8095, respectively. From the obtained blend of grapes, pulp is prepared, which is then sulfited and infused for 18-24 hours with stirring every 3-4 hours. The pulp in the 70th infusion process is partially fermented on a pure yeast culture at a temperature of no more than 257C. After infusion, gravity and pressed wort are separated from the pulp. The combined wort is fermented on a pure yeast culture at a temperature of no more than 257C until the alcohol content reaches 4,290 vol., after which the wort is distilled in such a way that the alcohol content in the finished wine is at least 1,895 vol. After that, the wine is clarified and separated from the yeast. To increase the wine's spill resistance, it is subjected to further processing.

This method does not contribute to the increase of flavoring, coloring and other extractive substances in the finished product, therefore, the wine obtained by this method is of low quality.

To increase the quality and competitiveness of finished products, enzyme preparations of various compositions are widely used at the stages of technological processes of primary and secondary winemaking.

The closest to the invention is the method of making ordinary strong wine, in which a pectoproteolytic enzyme preparation is introduced into the pulp, which is sulfited at the rate of 50 ml/l and fermented for 12 hours without heating or 6-8 hours with heating to a temperature of 30-35"С , then the pulp is pressed, the required amount of sugar is fermented in the wort, after which alcoholization is carried out to the specified conditions.

Enzyme preparations can be used in secondary winemaking when they are applied in the form of suspensions in the amount of 0.0195 in terms of standard activity Zod/g. The wine material is aged for 3-4 days at room temperature. White table wines are coated with gelatin at the rate of 50-100 ml/l with preliminary tanninization (0.5-07 g/l). Strong red table wines are treated with bentonite (0.5 g/l) or pasted with gelatin (75-100 mg/l). If necessary, processing with adhesive materials is combined with cold processing |Collection of technological instructions, rules and normative materials for the wine industry, M., - 30 Agropromizdat, 1985, pp. 60-61. "-

The introduction of a pectoprolytic enzyme preparation, which does not contain a complex of pectinases, acid proteinases and gelmicellulases, does not sufficiently contribute to the release of grape must and the formation of the required amount of aroma-forming, coloring and other extractive substances in the finished product. "--

The invention is based on the task of creating a method of producing an ordinary strong 35 grape wine of the port type, which would help increase the yield of grape must, facilitate the pressing of the pulp, and increase the amount of aroma-forming, coloring and other extractive substances in the finished product, as well as reduce losses of wine materials and consumption of gluing and filtering materials.

The problem is solved by the fact that in the first version of the method of production of grape ordinary /-"F, strong wine of the port type, which involves the use of a mixture of technical grape varieties of the European group, Z 50 crushing of grapes with comb separation, sulfation of the obtained pulp, infusion or partial fermentation of pulp or wort, alcoholization, equalization, blending, heat treatment, treatment with auxiliary substances to achieve spill resistance, cold treatment, filtration and bottling, and the introduction of enzyme preparations is foreseen, according to the invention, partial fermentation is carried out using pure wine yeast cultures with high activity of extracellular endo-polygalacturonase, and enzyme preparations containing a complex of pectinases, acid proteinases and hemicellulases are administered before heat treatment. b In the second variant of the method of production of ordinary strong grape wine of the port type, which - involves the use of a mixture of technical grape varieties of the European group, crushing of grapes with comb separation, sulfation of the obtained pulp, infusion or partial fermentation of pulp or must, 7 alcoholization, equalization, blending, heat treatment, treatment with auxiliary substances to achieve - 20 spill resistance, cold treatment, filtration and bottling, and the introduction of enzyme preparations is provided, according to the invention, enzyme preparations containing a complex of pectinases, acid proteinases and "m hemicellulases" are injected into the muscle during its infusion, after which the wort is pressed and partially fermented using pure cultures of wine yeast with high activity of extracellular endo-polygalacturonase, and before heat treatment, a complex of hemicellulases is additionally introduced.

Xylozyme, Tselovyridin, v. Vilzim

In the third version of the method of production of ordinary strong grape wine of the port type, which involves the use of a mixture of technical grape varieties of the European group, crushing of grapes with comb separation, sulfation of the obtained pulp, infusion or partial fermentation of the pulp or must, 60 distillation, equalization, blending, heat treatment, treatment with auxiliary substances to achieve spill resistance, cold treatment, filtration and bottling, and the introduction of enzyme preparations is provided, according to the invention, enzyme preparations containing a complex of pectinases, acid proteinases and hemicellulases are introduced during partial fermentation of must using pure wine cultures yeast with high activity of extracellular endo-polygalacturonase. because In the fourth version of the method of production of ordinary strong grape wine of the port type, which involves the use of a mixture of technical grape varieties of the European group, crushing of grapes with comb separation, sulfation of the resulting pulp, infusion or partial fermentation of the pulp or wort, distillation, equalization, blending, heat treatment, treatment with auxiliary substances to achieve spill resistance, cold treatment, filtration and bottling, and the introduction of enzyme preparations is foreseen, according to the invention, partial fermentation is carried out using pure cultures of wine yeast with high activity of extracellular endo-polygalacturonase, and enzyme preparations containing a complex pectinases, acid proteinases and hemicellulases are introduced after heat treatment.

In the first, second and fourth variants of the method of infusing the muscles, it is carried out without heating 7/0 for 12-24 hours, and with heating - to a temperature of 40-457C for 5-6 hours.

In all four methods, Vilzim, Polikanescin, Trenoline,

Ultrazym, Rapidazu, Macerobacillin. Strains of the "killer" phenotype - Kokur Z and the "neutral" phenotype - Kokur 3-28-6 are used as pure cultures of wine yeast.

Heat treatment of white and pink wine materials is carried out before gluing at a temperature of 50-557C with 7/5 Aging at this temperature for at least 5 days and subsequent cooling. Heat treatment of red wine material is carried out at a temperature of 40-507C with cooling.

The introduction of enzyme preparations containing a complex of pectinases, acid proteinases and hemicellulases, for example, Wilzyme, Polikanescin, Trenoline, Ultrazyme, Rapidase, Macerobacillin, helps clarify the wort and wine materials, increases their filtration speed, ensures spill resistance of the finished product and preservation of its organoleptic properties, stability to turbidity of the colloidal nature, reduces the consumption of auxiliary materials that filter and glue.

The use of competitive strains of wine yeast, for example, Kokur Z and Kokur 3-28-6b, allows obtaining wine materials with a low content of biopolymers and long-term stability due to a higher ability to secrete endo-polygalacturonase in the fermenting medium, while maintaining the fermentation speed and bulphyto resistance .

The method of production of ordinary grape strong wine of the port type is carried out as follows. "

The following are used for production: - grapes of technical varieties of the European group according to U 2366-94; - grape juice concentrates according to TU-10-04-05-34; M zo - sequin grade concentrated according to GOST 18192; - ordinary table and fortified wines; -- - rectified ethyl grape alcohol according to TU 10.04.05.51; i- - auxiliary materials in accordance with GOST 7208-84.

Grapes are harvested with the separation of rotten, damaged berries and parts of bunches when the sugar content is not less than 16 g/cm. co

Grapes are crushed with comb separation. The obtained muscle is sulfited at the rate of 75-150 mg/dm 3.

Insist on the muscle for 12-24 hours. It is allowed to heat the muscle to a temperature of 40-457C with infusion for 5-6 hours. "

Alcoholization of the wort is carried out during partial fermentation at a sugar level, which provides the necessary conditions for alcohol and sugar in the finished wine. - c Wine materials are removed from the yeast, equalized, blended and heat-treated. a Heat treatment of white and pink wine materials is carried out before gluing at a temperature of 50-557C, with a holding at this temperature for at least 5 days and subsequent cooling.

Heat treatment of red wine material is carried out at a temperature of 40-507C with cooling

Enzyme preparations containing a complex of pectinases, acid proteinases and hemicellulases are injected into the pulp during (o) its infusion, during partial fermentation of must, before heat treatment or after heat treatment of wine materials.

For example, Vilzym, Polikanescin, Trenolin, Ultrazym, Rapidase, and Macerobacillin are used as enzyme preparations. Shy 20 When introducing enzyme preparations into the muscle during its infusion, polysaccharides may remain, therefore, additionally before heat treatment, a complex of hemicellulases is introduced, for example, Xylozyme, Celovyridin, Wilzyme. that when introducing enzyme preparations after heat treatment of wine materials, their dose must be increased by 2-3 times.

Partial fermentation is carried out using pure cultures of wine yeast with high activity of extracellular endo-polygalacturonase, after which pressing is carried out. c» As pure cultures of wine yeast, competitive strains of the "killer" phenotype and the "neutral" phenotype are used, for example, Kokur 3, Kokur 3-28-6.

To achieve stability, the obtained wine material is processed according to existing technological schemes.

Example 1 60 grapes of red technical varieties of the European group were crushed with destemming at a sugar content of 16.5 g/100 cm3. The obtained muscle was sulfited at the rate of 75 mg/dm.

The infusion was carried out on the muscle for 24 hours.

After infusion, the muscles were pressed. Partial fermentation of the obtained wort was carried out using a pure culture of wine yeast with a high activity of extracellular endo-polygalacturonase - b5 Kokur Z at a temperature of 20"C, until the alcohol content reached 4.295 vol.

Alcoholization of the partially fermented wort was carried out to obtain the required alcohol and sugar conditions in the finished wine.

The wine material was removed from the yeast and blended.

Then they introduced an enzyme preparation containing a complex of pectinases, acid proteinases and hemicellulases, -

Vilzyme AKs, leaving for 7 days for hydrolysis of high molecular weight compounds (proteins and polysaccharides).

Next, the wine material was subjected to heat treatment at a temperature of 407C with its cooling.

To achieve stability, the wine material was treated with pasting materials - gelatin at a dose of 30 mg/l and bentonite at a dose of 1.5 g/l. Then cold treatment and filtration were carried out.

We got port wine of red color, with an aroma characteristic of port wine and a harmonious taste. 70 Example 2

Grapes of white technical varieties of the European group were crushed with destemming at a sugar content of 16.5 g/100 cm 3. The resulting pulp was sulfited at the rate of 100 mg/dm3.

Infusion of the muscle was carried out with heating to a temperature of 40"C for 5 hours.

During its infusion, an enzyme preparation containing a complex of pectinases, acid proteinases 7/5 and hemicellulases was injected into the muscle - Ultrazym G 100 in a dose of 0.0195 vol.

After that, the muscles were pressed. Partial fermentation of the obtained wort was carried out using a pure culture of wine yeast with high activity of extracellular endo-polygalacturonase - Kokur 3-28-6 at a temperature of 20"C, until the alcohol content reached 4.295 vol.

Alcoholization of the wort was carried out during partial fermentation at a sugar level, which provides the necessary conditions for alcohol and sugar in the finished wine.

The wine material was removed from the yeast. Xylozyme was introduced into the wine material before heat treatment.

Heat treatment was carried out before gluing at a temperature of 557"C with exposure at this temperature for 5 days and subsequent cooling.

In order to achieve stability, the wine material was treated with a pasting material - gelatin at a dose of 5Omg/l, then cold treatment and filtration were carried out

We got an amber-colored port wine with fruity tones and a harmonious taste. "

Example C

A mixture of red and white technical varieties of the European group of grapes was crushed with destemming.

The resulting muscle was sulfited at the rate of 150 mg/dm. -

Partial fermentation of the muscle was carried out using a pure culture of wine yeast with high activity of extracellular endo-polygalacturose - Kokur-3 in a dose of 495 vol. --

During partial fermentation, an enzyme preparation containing a complex of pectinases, acid proteinases and hemicellulases was introduced - Trenoline.

Then pressing was carried out. --

Alcoholization of the partially fermented wort was carried out at a sugar level, which ensures obtaining the necessary conditions for alcohol and sugar in the finished (Se) wine.

The wine material was removed from the yeast and blended.

The heat treatment of the mixture of wine materials was carried out before gluing at a temperature of 60"C with exposure at this temperature for 5 days and subsequent self-cooling.

In order to achieve stability, the wine material was treated with adhesive materials - gelatin in a dose of 5Omg/l - s and bentonite in a dose of 0.5g/l, then cold treatment and filtration were carried out. A dark pink port wine was obtained, with a harmonious taste and characteristic of port wine. ," aroma.

Organoleptic indicators of finished products are presented in Table 1.

F

- - a 5 "I Physico-chemical indicators of finished products are presented in Table 2 uy » in Maoovaonschentatsyatudvttm 11000060

Claims (27)

The formula of the invention 1. The method of production of ordinary strong grape wine of the port type, which involves the use of a mixture of technical grape varieties of the European group, crushing of grapes with comb separation, sulphitation b5 of the obtained pulp, infusion or partial fermentation of pulp or wort, alcoholization, equalization, blending, heat treatment, treatment with auxiliary substances to achieve spill resistance, cold treatment, filtration and bottling, and the introduction of enzyme preparations is foreseen, which is characterized by the fact that partial fermentation is carried out using pure cultures of wine yeast with high activity of extracellular endo-polygalacturonase, and enzyme preparations, containing a complex of pectinases, acid proteinases and hemicellulases, are introduced before heat treatment. 2. The method according to claim 1, which differs in that the infusion of the muscle is carried out within 12-24 hours. Q. The method according to claim 1, which differs in that the infusion of the muscle is carried out with heating to a temperature of 40-457C for 5-6 hours. 70 4. The method according to claim 1, which differs in that Vilzyme, Polikanescin, Trenoline, Ultrazyme, Rapidazu, Macerobacillin are used as enzyme preparations. 5. The method according to claim 1, which differs in that strains of the "killer" phenotype - Kokur Z and the "neutral" phenotype - Kokur 3-28-6 are used as pure cultures of wine yeast. 6. The method according to claim 1, which differs in that heat treatment of white and pink wine materials is carried out up to /5 pasting at a temperature of 50-55 with exposure at this temperature for at least 5 days and subsequent cooling. 7. The method according to claim 1, which differs in that heat treatment of red wine material is carried out at a temperature of 40-507C with cooling. 8. The method of production of ordinary strong grape wine of the port type, which involves the use of a mixture of technical grape varieties of the European group, crushing of grapes with comb separation, sulfation of the resulting pulp, infusion or partial fermentation of the pulp or wort, alcoholization, equalization, blending, heat treatment, treatment with auxiliary substances to achieve spill resistance, cold treatment, filtration and bottling, and the introduction of enzyme preparations, which differs in that enzyme preparations containing a complex of pectinases, acid proteinases and hemicellulases, are introduced into the muscle during its infusion, after which they carry out pressing and partial fermentation of must using pure cultures of wine yeast with high activity of extracellular endo-polygalacturonase, and before heat treatment they additionally introduce a complex of hemicellulases. 9. The method according to claim 8, which differs in that the infusion of the muscle is carried out within 12-24 hours. 10. The method according to claim 8, which differs in that the infusion of the muscle is carried out with heating to a temperature of М зо 40-457С for 5-6 hours. 11. The method according to claim 8, which differs in that as enzyme preparations Vilzyme is used -- Polikanescin, Trenoline, Ultrazym, Rapidazu, Macerobacillin. M 12. The method according to claim 8, which differs in that strains of the "killer" phenotype - Kokur Z and the "neutral" phenotype - Kokur 3-28-6 are used as pure wine yeast cultures. -- 13. The method according to claim 8, which is characterized by the fact that the heat treatment of white and pink wine materials is carried out before pasting at a temperature of 50-55" with exposure at this temperature for at least 5 days and subsequent cooling. 14. The method according to claim 8, which differs in that the heat treatment of red wine material is carried out at a temperature of 40-50°C with cooling. " 15. The method according to claim 8, which differs in that Xylozyme, Tseloviridine, Wilzyme are used as a complex of hemicellulases that are introduced before heat treatment. AND 16. The method of production of ordinary strong grape wine of the port type, which involves the use of mixtures of technical grape varieties of the European group, crushing of grapes with comb separation, sulfation of the obtained pulp, infusion or partial fermentation of pulp or must, alcoholization, equalization, Blending, heat treatment, treatment with auxiliary substances to achieve spill resistance, cold treatment of Ge», filtration and bottling, and the introduction of enzyme preparations, which differs in that the enzyme preparations, which contain a complex of pectinases, acid proteinases and hemicellulases, are introduced during - partial fermentation of must using pure cultures of wine yeast with high activity - and extracellular endopolygalacturonase. 17. The method according to claim 16, which differs in that as enzyme preparations Vilzyme is used - Polikanescin, Trenoline, Ultrazym, Rapidazu, Macerobacillin. "M 18. The method according to claim 16, which differs in that strains of the "killer" phenotype - Kokur Z and the "neutral" phenotype - Kokur 3-28-6 are used as pure wine yeast cultures. 19. The method according to claim 16, which differs in that heat treatment of white and pink wine materials is carried out before pasting at a temperature of 50-55 with exposure at this temperature for at least 5 days and subsequent cooling. R 20. The method according to claim 16, which differs in that heat treatment of red wine material is carried out at a temperature of 40-507C with cooling. 21. The method of production of ordinary strong grape wine of the port type, which involves the use of a mixture of technical grape varieties of the European group, crushing of grapes with comb separation, sulfation of the resulting pulp, infusion or partial fermentation of the pulp or wort, alcoholization, equalization, blending, heat treatment , treatment with auxiliary substances to achieve spill resistance, cold treatment, filtration and bottling, and the introduction of enzyme preparations is foreseen, which is characterized by the fact that partial fermentation is carried out using pure cultures of wine yeast with high 65 activity of extracellular endo-polygalacturonase, and enzyme preparations containing a complex of pectinases, acidic proteinases, and hemicellulases is introduced after heat treatment. 22. The method according to claim 21, which differs in that the infusion of the muscle is carried out within 12-24 hours. 23. The method according to claim 21, which differs in that the infusion of the muscle is carried out with heating to a temperature of 40-457C for 5-6 hours. 24. The method according to claim 21, which differs in that Vilzyme, Polikanescin, Trenoline, Ultrazyme, Rapidazu, Macerobacillin are used as enzyme preparations. 25. The method according to claim 21, which differs in that strains of the "killer" phenotype - Kokur Z and the "neutral" phenotype - Kokur 3-28-6 are used as pure wine yeast cultures. 26. The method according to claim 21, which differs in that heat treatment of white and pink wine materials is carried out to 7/0 pasting at a temperature of 50-55 with exposure at this temperature for at least 5 days and subsequent cooling. 27. The method according to claim 21, which differs in that heat treatment of red wine material is carried out at a temperature of 40-507C with cooling. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2003, M 11, 11/15/2003. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. « cha «- cha «- (Se) - with . and? (o) - -And - 50 that 60 b5