UA70076A - A method for producing strong ordinary white wine "portvein burliuk" - Google Patents

Abstract

A method for producing ordinary strong white wine provides for processing grapes raw stock, including grapes of Aligote and Rkaciteli grades, by grinding with separation of crests, infusing must with pulp, separation of must and pulp, fermentation and alcoholization of must, clarification and mixing wine materials. Grapes of grades white Kokur is additionally used as raw stock. At that separation of must and pulp is performed by obtaining self-floating must, thereafter the pulp is pressed.

Description

Description of the invention

The invention relates to the wine industry, namely to methods of production of strong ordinary wines of the 2nd type of port wines.

A known method of production of ordinary strong white grape wines, which involves crushing grapes, comb separation, infusion of wort on the skin, pressing, incomplete fermentation of wort, alcoholization, clarification, blending of strong wine materials, alcoholization and blending of fortified wine materials (Technological instruction on the production of ordinary strong and of dessert wines. Approval No. 70. October 12, 1972. Collection of technological instructions, rules and regulatory materials for the wine industry. Moscow, Agropromizdat, 1985, pp. 21-27).

Features in common with the claimed invention: processing of grape raw materials by crushing with comb separation, infusion of wort on the pulp, pressing of the pulp, incomplete fermentation of the wort, alcoholization of the wort, clarification and blending of wine materials. 19 The known method of production does not ensure high organoleptic quality.

The closest technical solution to the claimed invention is the method of production of ordinary strong white grape wine, which involves crushing grapes, destemming, infusing must on the skin, pressing, incomplete fermentation of must, distillation of must, clarification, blending of strong wine materials, addition of press fractions, alcoholization and clarification of the blend, while according to the invention strong wine materials from Sukholimanskyi, Aligote, Rkatsiteli grape varieties, mixtures of strong wine materials of white European grape varieties are blended, and press fractions from the production of white varietal wine materials are used as press fractions (patent of Ukraine Mo38553, class C1201 /02, 2002)

The known and the claimed invention have the following common features: processing of grape raw materials, including grapes of the Aligote and Rkatsiteli varieties by crushing with comb separation, infusion of must on the must, pressing of the must, nucleation and distillation of the must, clarification and blending of strong wine materials "

The basis of the claimed invention is the task of expanding the nomenclature of strong wines, in particular ordinary white port wines, improving their quality by harmonizing the composition of grape raw materials, giving wines new nuances in taste and aroma.

The task is solved by the method of production of ordinary strong white grape wine, which involves the processing of grape raw materials, including grapes of the Aligote and Rkatsiteli varieties by - crushing with comb separation, infusion of must on the pulp, separation of the must from the pulp, fermentation and distillation of the must , lightening and blending of strong wine materials, while according to the method, as raw material, grapes of the Kokur white variety are additionally used according to the following ratio, because from the total volume of sz3 of the blend: k

Aligotes 10-20

Rkatsiteli 55-80

Kokur white 10-25 ", at the same time, the wort is separated from the pulp by obtaining gravity wort, after which the pulp is pressed. c Application of the technological technique of separating the wort from the pulp by obtaining gravity wort, and after pressing the pulp, will allow to obtain wine materials with pure tones in the aroma, soft in the taste, which is ensured by their less contact with the hard part of the grape berries - namely, grape grains, from which, when pressed, tannin and roughness in tones come to the wort. - and Blending composition of grape raw materials and the quantitative ratio of grape varieties in combination with o technological methods of production provide ordinary strong white grape wine "Port wine Burlyuk" with sufficiently high organoleptic indicators, and the presence of signs of "substantial (and) distinctions" and "novelty" of the invention. -1 50 The proposed method is carried out as follows.

Harvesting and processing of grapes is carried out in accordance with the "General rules for the processing of 42) grapes into wine material", approved by the Ministry of Agriculture of the USSR on August 9, 1967.

Grape raw materials consisting of the grape varieties Aligote 10-2095, Rkatsiteli 55-80 95 and Kokur white 10-25960 are crushed with comb separation. 29 The obtained pulp is sulfited to a sulfuric acid content of 100-150mg/dm, heated to 35-402C and infused in the BRK-ZM installation for 24-36 hours with subsequent self-cooling to 20-25C. During infusion, the pulp is stirred 3 - 4 times a day for 20-30 minutes.

After infusion, the pulp is sent to a decanter to separate gravity wort, and then to pressing. All wort fractions are used. 60 The obtained wort fractions are fermented using pure yeast culture at a temperature of no more than 2576.

Alcoholization of wort is carried out during fermentation with the accumulation of alcohol at least 3.095 vol. taking into account the provision of the necessary conditions in the finished wine.

After clarification, the wine materials are removed from the yeast and blended. because In order to bring the wine to the type of port wine, the wine materials are treated with heat at a temperature of 45-507C for 20 days.

To achieve stability, wine materials are processed in accordance with the "Technological Instructions for the Processing of Wine Materials and Wines at Enterprises of the Wine Industry. Transportation Rules

Vinomaterialov and wine", approved by the MHP of the USSR on 17.11.67 (Collection of technological instructions, rules and regulatory materials for the wine industry. - M. Agropromizdat. 1985 - p. 46-49).

The ready-to-drink wine materials are sent to rest for at least 10 days, and after control filtration, they are served for bottling.

Finished grape wine ordinary strong white "Port wine Burlyuk" must meet the following requirements: 70 - according to organoleptic indicators:

Table 1 is based on physical and chemical parameters

Table 2

Volume fraction of ethyl alcohol, 90

Mass concentration of sugars, g/100 cm

Mass concentration of titrated acids, in terms of tartaric acid, g/dm : :

Examples of specific execution are given in Table 3.

Table C

General features of the method of application Composition Quantity Taste Aroma Color Tasting performance evaluation, score (Ce) of raw wine

Grape raw materials of varieties 1 Pure with Full, with Amber 8.48 -

Aligote, Rkatsiteli and Kokur fruit-honey | spicy-honey o white according to quantitative values Rkatseteli 65.0 tons tons according to examples 1-5 o were processed by crushing with Kokur white 25.0 comb separation. The resulting tea pulp was sulfited to a content of 2 Pure with Soft, with Amber 8.47 sulfuric acid 120 mg/dm, heated to 40°C with fruit-honey honey, infused with Rkacetel 70.0. by stirring, after which Kokur white 200 was subjected to self-cooling to ! and Rkaceteli 65.0 tons tons and - wort-self-production and press' were combined, fermented on a pure 5-5 yeast culture at Kokur white temperature 207C to a content of -1 alcohol Z 95 vol. and alcoholized with A Typical, complex Simplified, Dark amber 84 taking into account the provision of - monotonous about the finished wine volume fraction of ethyl alcohol 18 95 vol. av! Wine materials were clarified, Kokur white was removed from the yeast and directed to -I 50 blending. Blending was heated to B Typical, complex) Simplified Amber 8.4 45" With a term of 20 days. The finished 4") blend after technological Rkatseteli 75.0 processing was sent to rest for 10 days. after which Kokur white 10.0 was bottled. with" Research has established that going beyond the quantitative indicators and the ratio of grape varieties specified in the formula of the invention does not ensure the achievement of the set goal, worsens the organoleptic characteristics and tasting evaluation of the wine. In this way, the quantitative ratio of the varietal composition of grapes and the claimed technological methods ensure the achievement of the set goal. for

Claims (1)

The formula of the invention is the method of production of ordinary strong white grape wine, which involves the processing of 65 grape raw materials, including grapes of the Aligote and Rkatsiteli varieties, by crushing with comb separation, infusion of must on the pulp, separation of the must from the pulp, fermentation and distillation of the must, clarification and blending of wine materials, which is distinguished by the fact that grapes of the Kokur white variety are additionally used as raw materials according to the following ratio, 9% of the total volume of the blend: Aligote 10-20 Rkatsiteli 55-80 Kokur white 10-25, while separating the must from m the pulp is led by the process of obtaining wort-gravity, after which the pulp is pressed. 70 res! Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2004, M 9, 15.09.2004. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. « (Se) cha «c) «c) and - - with . and? -I («c) («c) -I 4) 60 b5