UA73257C2 - Method of production of check dessert sweet red wine "ai-serez" - Google Patents

Abstract

For production of check dessert sweet red wine "Ai-Serez" one uses the native vine sorts Bastardo Magaratskyi and Cabernet-Sauvignon grown in rigorously restricted agro-ecological region û in the water-meadow area of the river Ai-Serez that is a left confluent of the river Voron, in the eastern Alushta vine zone of the Crimean peninsula, in following ratio: Cabernet-Sauvignon û 45-55 %, Bastardo Magaratskyi û 45 - 55 %, which have achieved technical ripeness. Then the vine is milled with separation of stems, decayed and damaged berries. The pulp obtained is sulfated with sulphuric anhydride, heated up to temperature 45 ?C, with following ripening during 24 hours with simultaneous self-cooling and periodical agitation. After that one separates the self-flow must from the pulp, with pulp pressing. At that to produce wine materials one uses the self-flow must, the must of the first press fraction. After that the must is sulphated once again with sulphuric anhydride till content of sulphuric acid 50 mg/dm3. Then the must is directed for fermentation at pure culture of yeast and fortification. The must fortification is implemented at fermentation with account of the alcohol losses at technological processing at sugar content providing presence in ready wine of needed conditions by sugar. Then one carries out removal of purified wine materials from the yeast deposit, with egalization of those, blending, after that the wine materials are directed for ripening. The ripening is performed in oak containers at temperature 20 ?C, during time period not less than two years. At the first year of ripening one performs pasting of wine materials at need with de-metallization, one opened pouring. At the second year of ripening one performs one closed pouring. In the case of manifestation of tendency to turbidity one performs additional treatment of wine materials to achieve stability with respect to pouring.

Description

Description of the invention

The invention relates to the food industry, namely to the wine industry and can be used for 2 production of vintage dessert sweet red wines.

There is a well-known method of obtaining vintage dessert red wine "Bastardo Kimmeria" (1), which involves processing grapes, crushing them, separating the ridges, sulfiting the resulting pulp, heating and cooling it, followed by infusing the must on the pulp, separating it from the pulp lees, sulfation of wort, introduction of pure yeast culture into the wort, alcoholization of the wort, clarification of the wine materials and laying them for 70 days of aging. According to the invention, before separating the wort, heat treatment of the pulp is carried out in two stages, namely, first the pulp is heated to a temperature of 33-35 C, followed by its exposure at this temperature for 5-10 minutes. Then, the second stage of heat treatment is carried out by heating the muscle to a temperature of 37-392C and holding it for 20-30 minutes. Then the muscle is infused during its self-cooling. At both stages of heat treatment, the muscle is mixed with a successive increase in the intensity of this mixing, namely with the speed of the stirrer at 300-310 rpm in the first stage, 330-370 rpm in the second stage. The pulp is infused with self-cooling to a temperature of 22 to 122 for 24-36 hours and periodic stirring during the self-cooling process, namely for 7-10 minutes every two hours at a stirrer speed of 290-300 rpm. The total aging period is at least two years in an oak container at a temperature of 10-2096.

The disadvantage of the described method is the fact that the described technology is, firstly, quite energy-intensive. Although this method makes it possible to obtain a large amount of extractive substances from grapes, their stability in the finished wine, which has already been bottled, is not always ensured. This is due to the fact that due to a large number of stirrings at a fairly high speed of rotation, the integral area of adhesion of the muscle to the material of the stirrer increases.

A well-known method of production of vintage dessert wine "Black Doctor" |), which involves crushing with (o) comb separation of grapes, aboriginal varieties of Djevat-kara and Kefesia, sulfiting of the pulp and blending of wine materials, as well as new, different from the closest analogue - additional use aboriginal variety, Ekim-kara grape when processing grape raw materials in the ratio: Ekim-kara - 70-80, Kefesiya - 12-17, Djevat-kara - 8-13. At the same time, they use grapes grown in the soil-climatic zone of the village of "Sonyachna Dolina" of the Sudak grape zone of the Crimean Peninsula, and in the process of preparing t) wine materials, they use the technological method of distilling the wort on the skin with infusion for 10-12 days. with

In addition, wine materials are aged in oak containers at a temperature of 12-182C for 2 years.

The disadvantage of the described method is the fact that although such wine has well-known healing properties, which are also associated with kara in the role of dominant in the original blend leads to an unacceptable decrease in the organoleptic characteristics of the finished product. It is implied that the "Black Doctor" dessert red wine made in the specified way has an insufficiently harmonious taste, the bouquet lacks the aromas of vanilla and chocolate desired for wines of this type, the color, although ruby, "70" is not saturated. As a result, the maximum tasting score , issued by the acceptance committee for this wine is only 8.7. Of course, for an ordinary wine, this is a rather high score, but the indicated dessert red wine "Black Doctor" claims to be vintage, and in this case even the maximum tasting score: with" ( minimum - only 8.4) is not enough to recommend it for production. For the sake of fairness, it can be said that the Black Doctor wine actually belongs to micro-vinification and is not produced on an industrial scale, it does not enter the retail network. -I The closest to the proposed method is the method of production, chosen as a prototype, of dessert red sweet wine Volodar Chatyr-Dagu" IZ), which involves crushing grapes of the "Bastardo o Magaratskyi" variety, obtaining pulp, sulfation, heating the pulp, separating the must from the pulp, pressing,

GI by introducing a pure yeast culture for fermentation, alcoholizing it and clarifying it, removing it from the yeast, finishing it to the required organoleptic indicators, according to the method, grapes of the i-th varieties "Krasnostop" and "Tsymlyansky" are subjected to processing, the pulp is sulfited at the rate of 60- 9O0mg/dm From sulfuric acid, then heated to 402С with constant stirring, and subsequent infusion and cooling until the first signs of fermentation, fermented on a pure yeast culture to an alcohol content of at least 1.295 vol., then distilled with ethyl rectified alcohol until ready due to the necessary conditions for alcohol and sugar. Infusion is carried out for 18-36 hours. Aging of wine materials is carried out for at least one and a half years.

The disadvantage of the described method is the fact that it is possible to obtain dessert sweet red wines in this way

IF) only with such organoleptic characteristics that cannot be called other than generally accepted. ko Dessert sweet red wine prepared in this way does not have the complex aroma desired for vintage dessert wines of this type. The use of the dominant common grape variety Bastardo 60 Magaratskyi with a very high content of extractive substances (phenolic, mineral and organic), which is most likely carried out with the aim of simplifying the technological scheme of production, limits the development of the organoleptic properties of the finished product, i.e. vintage dessert wines made according to this method, almost cannot have exquisite overtones in taste, aroma and color. For the sake of fairness, the specified Volodar Chatyr-Dagu dessert red wine, as follows from the name of the invention, does not claim to be 65 vintage, but in its production technology, aging of wine materials is used for at least 1.5 years.

Common features of the known methods and the method chosen as a prototype are the use of a mixture of technical red grape varieties, crushing of grapes with comb separation, sulfation of the obtained pulp, infusion and partial fermentation of must on the pulp with simultaneous heating and periodic stirring, separation of must from lees after the end of infusion, fermentation of wort with its subsequent alcoholization, decantation from the sediment, extraction of clarified wine materials from the yeast sediment, equalization and blending of clarified wine materials, aging of wine materials, control filtration and bottling of finished products.

The invention is based on the task of creating a vintage dessert sweet red wine, i.e. the production of a wine with high spill resistance and original overtones not well known to consumers in 7/0 organoleptic characteristics for vintage dessert wines, namely: in color, bouquet, taste - by selection of raw grape raw materials from grapes grown in the eastern part of the Alushta wine-growing zone of the Crimean Peninsula, harmonization of its composition and improvement of the technological process. The task is also to add to the existing nomenclature of high-quality dessert wines a new wine with a controlled designation of origin that is competitive on the domestic and international markets.

The task is solved by the fact that the method of production of vintage dessert sweet red wine "Ai-Serez", which is claimed, involves the use of grapes of aboriginal varieties grown in the floodplain of the Ai-Serez river, which is a left tributary of the Voron river, in the eastern Alushty grape zone of the Crimean peninsula , which are used according to a technique rare in winemaking, which is called "balanced blend", i.e.: Cabernet Sauvignon - 45-5595, Bastardo Magaratskyi - 55-4595, which have reached technical maturity, which

It corresponds to a sugar concentration of at least 220 g/dm3 and a mass concentration of titrated acids of 5.0 - 8.0 g/dm3. Next, the grapes are crushed with comb separation and separation of damaged and unripe berries.

The resulting pulp is sulfited with sulfuric anhydride, heated to a temperature from 459C to 559C, then it is infused for 24-36 hours with simultaneous self-cooling and periodic stirring. Partial alcoholization of wort on the skin is allowed. Next, the gravity wort is separated from the Ge muscle and the muscle is pressed. At the same time, self-flowing wort, wort of the first press fraction in the amount of no more than 60 dal from 1 ton of grapes is used for the production of wine materials. Then the wort is once again sulfited with sulfuric anhydride to a sulfuric acid content of 50-70 mg/dm. Next, the wort is sent to fermentation on pure yeast culture and alcoholization. Alcoholization of wort is carried out during fermentation, taking into account losses of alcohol during technological processing with sugar content, which provides the necessary conditions for sugar in the finished wine/food. Next, clarified wine materials are removed from the yeast sediment, they are equalized, blended, after which the wine materials are sent for aging. Aging is carried out in an oak container at a temperature from -10 to 4202 for a period of at least two years. In the first year, aging is carried out with gluing of wine materials, if necessary, with demetalization, one or two open decantations. In the second hundred years of aging, one or two closed transfusions are carried out. In the event of a tendency to turbidity, additional processing of wine materials is carried out to achieve spill resistance. Bottling, packaging, labeling, - transportation and storage of vintage dessert sweet red wine "Ai-Serez" is carried out in accordance with the requirements of GSTU 200.002-96 Wines are quiet. General technical conditions.

Example of implementation of method 1.

For the production of vintage dessert sweet red wine "Ai-Cerez" it is envisaged to use grapes of aboriginal varieties, in the following ratios: Cabernet Sauvignon - 5595, Bastardo Magaratskyi - o, c 4595, which have reached technical maturity. Next, the grapes are crushed with comb separation and "» separation of damaged and unripe berries. The obtained pulp is sulfited with sulfuric anhydride, heated to a temperature of 452C, then infusion takes place for 24 hours with simultaneous self-cooling and periodic stirring. Next, the wort is separated from the pulp by gravity and the pulp is pressed. At the same time, wort is used for the production of wine materials - gravity flow, wort of the first press and fraction. Then the wort is once again sulfited with sulfuric anhydride to a sulfuric acid content of 50 mg/dm3. Next, the wort is sent to fermentation on a pure yeast culture and alcoholization. Alcoholization of the wort is carried out during fermentation, taking into account alcohol losses during technological processing with sugar content, which provides the necessary conditions for sugar in the finished wine. Next, the clarified wine materials are taken from the yeast sl 20 sediment, their equalization, blending, after which the wine materials are sent for aging. Aging is carried out in oak containers at a temperature of 202 at least two years.In the first year and holdings are carried out and gluing of wine materials, if necessary, with demetalization, one open pouring. In the second year of aging, one closed transfusion is carried out. In the event of a tendency to turbidity, additional processing of wine materials is carried out to achieve spill resistance. Bottling, packaging, labeling, transportation and storage of vintage dessert sweet red wine "Ai-Serez" is carried out in accordance with the requirements

GF) GSTU 200.002-96. Finished products must meet the following requirements: "

Table 1.1 in b5

Table 1.2

The remaining indicators and permissible deviations from the norms must meet the requirements of GSTU 202.002-96. 70 Example of implementation of method 2.

For the production of vintage dessert sweet red wine "Ai-Cerez" it is envisaged to use grapes of aboriginal varieties, in the following proportions: Cabernet Sauvignon - 4595, Bastardo Magaratskyi - 5595, which have reached technical maturity. Next, the grapes are crushed with comb separation and separation of damaged and unripe berries . The obtained pulp is sulfited with sulfuric anhydride, heated to a temperature of 552C, then infusion takes place for 36 hours with simultaneous self-cooling and periodic stirring, while the wort on the pulp is partially alcoholized. Next, the gravity wort is separated from the pulp and the pulp is pressed wort. At the same time, gravity wort, wort of the first press fraction is used for the production of wine materials. Then the wort is once again sulfited with sulfuric anhydride to a sulfuric acid content of 70 mg/dm. Next, the wort is sent to fermentation on a pure yeast culture and alcoholization. Alcoholization of the wort is carried out under fermentation time with by calculating the losses of alcohol during technological processing and the sugar content, which ensures the necessary conditions for sugar in the finished wine. Next, clarified wine materials are removed from the yeast sediment, their equalization, blending, after which the wine materials are sent for aging. Aging is carried out in an oak container at a temperature of 109C for a period of at least two years. In the first year of aging, the gluing of wine materials is carried out, if necessary, with demetalization, two Ha

Open transfusions. In the second year of aging, two closed transfusions are carried out. In the event of a tendency to turbidity, additional processing of wine materials is carried out to achieve spill resistance. Bottling, packaging, labeling, transportation and storage of vintage dessert sweet red wine "Iay-Serez" is carried out in accordance with the requirements of GSTU 200.002-96.

Finished products must meet the following requirements:

Table 2.1 cm

Fo sh shchi -

Table 2.2 n- p

WITH

'

The remaining indicators and permissible deviations from the norms must meet the requirements of GSTU 202.002-96. - Thus, the method of production of vintage dessert sweet red wine "Ai-Serez", which is claimed, provides the necessary organoleptic and physico-chemical parameters for vintage dessert sweet red wines according to the "Technological Instruction for the Processing of Wine Materials and Wines at Winery Enterprises" industry Rules for the transportation of wine materials and wines" approved by the Ministry of Transport of Wines and Wines, sl. 50 of the USSR on November 17, 1967. The Expert Council of the Central Branch Tasting (Receptive) Commission for Determining the Quality of Wine Products in its Protocol No. 1 dated February 4, 2003 approved the wine ordinary dessert sweet "ch red, Ai -Serez" average score of 9.33, which is a high tasting score among vintage dessert sweet red wines, and recommended "Ai-Serez" wine for production. The wine obtained according to examples 1 and 2 has a healthy microbiological state, that is, the wine is spill-resistant, including due to double sulfitation, which is an original technique in the production of vintage dessert red wines. Thus, this wine is competitive on the domestic market and can be exported to industrially developed countries of the world. The task of creating a new dessert sweet red de wine with a controlled designation of origin has also been solved, because according to the claimed method, a wine of the highest quality is produced, which is made according to the original technology from grapes (Bastardo Magaratskyi, Cabernet Sauvignon), 60 grown in a strictly limited agro-ecological area (in the floodplain of the Ai-Serez River, which is the left tributary of the river

Voron, eastern Alushta grape zone of the Crimean Peninsula), indicated in the name of the wine ("Ai-Serez"), on vineyards with a limited yield (for example, grapes of the Bastardo Magaratskyi variety, which are harvested in the above-mentioned territory - gives an annual harvest of no more than 300- 400 tons).

The evidence presented on the improvement of the production process in order to improve the quality of wine and give it 65 properties that are not well known to consumers, confirms the achievement of the technical result when implementing the claimed production method.

Claims (1)

The formula of the invention The method of production of vintage dessert sweet red wine, which involves crushing grapes with comb separation, sulfation of the obtained pulp, infusion and partial fermentation of must on the pulp with simultaneous heating and periodic stirring, separation of must from the pulp after the end of infusion, fermentation wort with its subsequent distillation, decantation from the sediment, removal of 70 clarified wine materials from the yeast sediment, equalization and blending of clarified wine materials, aging of wine materials with open and closed decanting, control filtration and bottling of the finished product, which is distinguished by the fact that grapes of aboriginal varieties are used as raw materials , grown in the floodplain of the Ai-Serez River, which is a left tributary of the Voron River, in the eastern Alushta grape-growing zone of the Crimean Peninsula, in the following proportions: Cabernet Sauvignon - 45-55 96, Bastardo Magaratskyi - 45-55 9b, which reached 7/5 technical maturity corresponding to concentration of sugars not less than 220 g/dm? and the mass concentration of titrated acids is 5.0-8.0 g/dm, while the wort is additionally sulfitated with sulfuric anhydride to a sulfuric acid content of 50-70 mg/dm. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2005, M b, 15.06.2005. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. s schi 6) y iv) s (ze) and - - and? -i (95) has) 1 that has) 60 b5