UA70077A - A method for producing strong ordinary rose wine "portvein burliuk" - Google Patents

Abstract

A method for producing ordinary strong rose wine provides for processing grapes raw stock, including grapes of grade Rkaciteli and red grades, by grinding with separation of crests, infusing must with pulp, separation, fermentation and alcoholization of must, clarification and blending wine materials. Grapes of grades Merlo, Bastardo maharatskyi, Hindogni and Saperavi are additionally used as raw stock.

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.

There is a known method of production of ordinary strong pink grape wines, which involves crushing grapes, comb separation, infusion of wort on the skin, pressing, incomplete fermentation of wort, alcoholization, lighting, 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).

Common features with the invention to be claimed: 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 pink grape wine, which involves crushing grapes, comb separation, infusion of wort on the skin, pressing, incomplete fermentation of wort, distillation of wort, 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 the Aligote, Rkatsiteli, Ranniy Magaracha grape varieties and dry wine material from press fractions from the Odessa black grape variety are blended, respectively, in the amount of 10-25905, 5-1595, 20-5095, 20-4096 from of the blend volume (patent of Ukraine Mo36258, class C1201/02, 1999).

The known and the claimed invention have the following common features: processing of grape raw materials, including Rkatsiteli varieties by crushing with comb separation, infusion of wort on the skin, separation and 29 distillation of wort, clarification and blending of wine materials. "

The basis of the claimed invention is the task of expanding the nomenclature of strong wines, in particular ordinary pink port wines, improving their quality by harmonizing the composition of grape raw materials, which are processed into strong wine materials.

The task is solved by the method of production of ordinary strong pink grape wine - which involves the processing of grape raw materials, including grapes of the Rkatsiteli variety and red varieties of cha by crushing with comb separation, infusing the must on the skin, separating, fermenting and distilling the must, clarifying and blending wine materials, while according to the method of using raw materials, Merlot, Bastardo Magaratskyi, Hindogny and Saperavi grape varieties are used according to the following ratio, 95 of the total av'. from the volume of the mixture: k

Rkatsiteli 30-40

Merlot 10-15

Bastardo Magaratskyi 20-30 "

Hindogny, Saperavi 20-35 - s Blending composition of grape raw materials and quantitative ratio of grape varieties in combination with m technological methods of production ensure the production of ordinary strong pink grape wine "Port Wine Burlyuk" with high organoleptic properties.

The proposed method is carried out as follows.

Harvesting and processing of grapes is carried out in accordance with the "General rules for processing - grapes into wine material!", approved by the Ministry of Agriculture of the USSR on August 9, 1967. Grape raw materials in the composition of grape varieties Rkatsiteli 30-4095, Merlot 10-1595, Bastardo Magaratskyi 20-3095 , Hindogny and Saperavi 20-3595 grind with ridge separation. o The resulting pulp is sulfited to a sulfuric acid content of 100-150 mg/dm", heated to 35-402С and infused with -I 20 in a BRK-ZM installation for 24-36 hours with subsequent self-cooling to 20-25С. During infusion. the pulp is stirred 3-4 times a day for 20-30 minutes. After the pulp has been infused, it is sent to drains to separate the gravity wort, and then for pressing. All fractions of the wort are used.

The obtained wort fractions are fermented using pure yeast culture at a temperature of no more than 99 2С. in. 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.

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 the enterprises of the wine industry. Rules for the transportation of wine materials and wines", approved by the Ministry of the Interior 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). because the ready-to-drink wine materials are sent to rest for at least 10 days and after control filtration they are served for bottling.

Ready-made grape wine ordinary strong pink "Port wine Burlyuk" must meet the following requirements: - according to organoleptic indicators (see tables 1, 2):

Table 1

From pink to dark pink o - according to physical and chemical parameters

Table 2 19 Volume fraction of ethyl alcohol, 90

Mass concentration of sugars, g/100 cm

Mass concentration of titrated acids, in terms of tartaric acid, chdm3 50

Examples of specific execution are given in Table 3.

Table C

General features of the method Examples | Composition Quantitative Taste Aroma Color Tasting performance ) grape tn. evaluation, score of raw materials

Grape raw materials of Rkatsiteli varieties, 1 Typical, Developed, | Dark pink 8.48

Merlot, Bastardo Magaratsky and Hindogny full, with light " and Saperavi quantitatively harmonious | fruits according to examples 1-5 were processed in tons by crushing with comb separation. Magaratskyi

The obtained pulp was sulfited to the content of Hindogni, 27 parts of sulfuric acid 120 mg/dm, heated to Saperavi 40"С, infused for 30 hours with 2 Typical, Developed, Dark pink 8.47 u- stirring, after which it was subjected to full with light 5 Merlot 15' self-cooling to 207C. Harmonic fruit wort (av) was separated from pulp by gravity and tones by pressing. Fractions of gravity wort and Magaratsky (av) press were combined, fermented on pure Hindogna, 25 yeast culture at temperature 207С Saperavi, with an alcohol content of 75 vol. and with a typical, developed, pink 8.46 alcohol, taking into account the provision of the full volume of ordinary ethyl alcohol characteristic of the finished wine 18 I vol. Wine materials Bastardo and Port wines were clarified, removed from the yeast and sent to Magaratsky for fermentation. Gulak was heated to 45 Hindogni, 20 shsh with a term of 20 days. The finished blend after Saperavi technological treatments was sent to m rest for 10 days, after what 4 Typical, |Typical for) Pink 8.45 and » were bottled. full of ordinary port wines

Bastardo 15 Magaratsky - and Hindogni, 35

Saperavi (av) 5 Typical, |Typical for Rosé 8.45 (av) port wines

Bastardo 15-I 20 Magaratskyi "Z y

Saperavi

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 the tasting evaluation of the wine in

Claims (1)

The formula of the invention The method of production of ordinary strong pink grape wine, which involves the processing of grape raw materials, including white grapes of the Rkatsiteli variety and red varieties, by crushing with comb separation, infusing the must on the skin, separating, fermenting and distilling the must, clarifying 65 and blending wine materials, which is distinguished by the fact that Merlot, Bastardo Magaratsky, Hindogny and Saperavi grapes are additionally used as raw materials in the following ratio, 95 of the total volume of the blend: Rkatsiteli 30-40 Merlot 10-15 Bastardo Magaratsky 20-30 Hindogny, Saperavi 20 -35. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integral: h U y . codes y y microcircuits", 2004, M 9, 15.09.2004. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. « cha cha «c) «c) m. - with . and? - And («c) («c) - 50 that 60 b5