UA75540C2 - METHOD FOR PREPARING ORDINARY DESSERT SWEET RED WINE ôMUSKAT CHORNYI ôKARASANö (öKARASAN ô BLACK MUSCAT) - Google Patents

Abstract

A method for preparing ordinary dessert sweet red wine provides grinding grapes with crest separation, sulfitation of the obtained pulp, infusion and partial fermentation of the must with sulphuric anhydride with pulp at periodic mixing, separation of self-flowing must and must and pressing, at that for producing wine materials used are the self-flowing must and that of all press fractions, fermentation of the must with pure culture of yeast to the accumulation of alcohol of no less than 1.2. % of volume, alcoholization with rectified ethyl alcohol for preparing in the finished wine of necessary standards for alcohol and sugar, removing clarified wine materials from the yeast sediment, egalisation and blending, and finished products are bottled, at that as raw material used is vine of brand the black Muscat at an amount of 80-90 %, brands Aleatiko, rose Muscat 10-20 %, which have reachedthe technical maturity, corresponding to the concentration of sugars of not less than 200 g/dm3 and mass concentration of titrated acids of 4.0-9.0 g/dm3, and for producing wines used are also musts of press fractions due to production of Muscat wine materials, at that after blending finished bottling ûresistant wine materials are directed to rest for the period of not less than 10 days, and directly before the bottling the control filtration is performed.

Description

Description of the invention

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

A well-known method of producing dessert wine "Muscatel black Marino" (1), which involves the blending of wine materials from white, pink and red grape varieties, processing and aging of the blend, bottling of the obtained wine, and during blending, wine materials of the Muscat white, Bastardo Magaratsky, Traminer pink grape varieties are used for blending and red varieties in the following proportions, 90: Muscat white - 55-60, 70 Bastardo Magaratskyi - 15-20, Traminer pink 5-10, red varieties - the rest.

The disadvantage of the described method is the fact that this method of producing dessert sweet red wine, although it fully ensures the technical result of the invention, which is due to a well-chosen set of wine materials that ensure the production of wine with organoleptic properties, which are traditional for high-quality dessert red wines, but should remember that for the production of the specified wine 72, rare and very expensive grape varieties are used, generally intended for the production of vintage dessert wines, not ordinary ones.

There is a well-known method of producing red wine "Meganom" |2), which involves processing grapes of the variety

Bastardo Magaratskyi by crushing it with the separation of combs, sulphation of the pulp and its extraction, separation of wort with selection of wort-gravitational wort and wort fraction of the first pressure, partial fermentation of the wort, while grapes of the Bastardo Magaratskyi variety are taken in the amount of 80-9095 from the total volume it is processed, and the remaining 20-1095 of the processing volume is supplemented with grapes of the Pinot noir variety, while the partial fermentation of the wort is carried out in the process of extracting the pulp, and the press fraction of the wort of the first pressure from the remains of the pulp is taken in such a volume that the total amount of gravity wort and first pressure wort did not exceed 60 deciliters from one ton of grapes. p 29 The disadvantage of the described method is the fact that it does not ensure the production of wine with high organoleptic qualities due to incomplete harmony of blending wine materials. Although strong red wine prepared in this way has a complex, clean aroma, the taste is heavy, excessively astringent.

The production method chosen as a prototype is closest to the proposed method. Muscatel "Livadiya" (Z), which involves the preparation of must from muscat grape varieties, blending with wine materials from o non-muscat varieties, fermented on the pomace of muscat varieties, processing of the finished wine, and wine materials from complexity-resistant grape varieties are additionally added to the obtained /-"f blend in the following ratios, mass because: wort from muscat grape varieties - 40-50, wine materials from complexity-resistant grape varieties - about 30-40, wine materials from non-muscat grape varieties - the rest. oh

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

With standard organoleptic qualities. An ordinary dessert red wine prepared in this way has a bright muscat aroma in the bouquet and taste, which is desirable for ordinary dessert wines, which indicates the solution to the problem set as the basis of the invention to improve the quality of ordinary dessert wines by enhancing the muscat aroma of the finished product. But the use of wine materials from non-Muscat grape varieties, which is most likely done with the aim of reducing the cost of the finished product, limits the development of the organoleptic properties of the finished product, i.e. dessert wines made in this way can hardly have any other overtones in taste. aroma and color. with" The general features of the known methods and the method chosen as a prototype are the use of a mixture of muscat and non-muscat grape varieties, crushing of grapes with comb separation, sulphitation of the obtained pulp, infusion and partial fermentation of must on the pulp with or without simultaneous alcoholization, separation wort from the pulp after the end of infusion, fermentation of the wort with its subsequent alcoholization, decantation from the sediment, extraction of clarified wine materials from the yeast sediment, equalization and blending 4! clarified wine materials, bottling processed wine materials.

The invention is based on the task of improving the method of production of ordinary red wines, and expanding the range of high-quality dessert wines, in particular, ordinary dessert sweet red wine with original organoleptic properties, i.e. providing consumers with pleasant overtones to the color, aroma and taste of the finished product by harmonization of the composition of grape raw materials, as well as introduction of some experimentally proven elements into the production technology of sweet dessert wine and adjustment of some generally accepted parameters of the technological process.

The set task is solved by the fact that the method of production of the ordinary dessert sweet red 29 wine "Muscat black, Karasan |4)" I5), which is claimed, involves the use of grapes of the Muscat black variety

GF) (80-9095), other varieties - Aleatico, Muscat pink (20-1095), which have reached technical maturity, which corresponds to 7 concentration of sugars at least 200 g/dm? and the mass concentration of titrated acids is 4.0-9.0 g/dm?. Next, the grapes are crushed with destemming, sulfitation of the obtained pulp with sulfuric anhydride, infusion and partial fermentation of the must on the pulp with periodic stirring. Duration of infusion with simultaneous stirring is 12-24 hours. Next, the wort is separated from the pulp by gravity and pressed. At the same time, self-flowing wort, wort of all press fractions is used for the production of wine materials. The use of wort of pressed fractions from the production of other muscat wine materials is allowed.

Then the wort is fermented on a pure yeast culture until the accumulation of alcohol is at least 1,290 vol., after which it is distilled with rectified ethyl alcohol to obtain the necessary conditions for alcohol and sugar in the finished wine. Next, clarified wine materials are removed from the yeast sediment, equalized and blended. The ready-to-drink wine materials are sent to rest for at least 10 days and after control filtration they are served for bottling. Bottling, packaging, labeling, transportation and storage of the ordinary dessert sweet red wine "Muscat black, Karasan" is carried out in accordance with

According to the requirements of IGSTU 200.002-96, the wines are quiet. General technical conditions".

Example of implementation of method 1

For the production of ordinary dessert sweet red wine Muscat black, Karasan, grapes of the black Muscat variety (90905), other varieties - Aleatico, Muscat pink (10905), which have reached technical maturity, are used. Next, the grapes are crushed with the comb separation, sulphitation of 70% of the obtained pulp with sulfuric anhydride at the rate of 75 mg/dm, infusion and partial fermentation of wort on the must with periodic stirring. The duration of infusion with simultaneous stirring is 12 hours. Then the wort is separated from the must by gravity and pressed. At the same time, wort is used for the production of wine materials - free flow, wort of all pressed fractions. The use of wort of pressed fractions from the production of other muscat wine materials is allowed. Then, wort 75 is fermented on a pure yeast culture until the accumulation of alcohol is at least 1.295 vol., after which it is distilled with rectified ethyl alcohol to obtain the necessary conditions in the finished wine behind sleep by mouth and sugar. Next, clarified wine materials are removed from the yeast sediment, equalized and blended. The ready-to-drink wine materials are sent to rest for at least 10 days and after control filtration they are served for bottling. Bottling, packaging, labeling, transportation and storage of ordinary dessert sweet red wine "Black Muscat, Karasan" is carried out in accordance with the requirements of GSTU 200.002-96.

Finished products must meet the following requirements:

According to organoleptic indicators: sch zv o zoz according to physicochemical indicators: « o yu zv M

The remaining indicators and permissible deviations from the norms must meet the requirements of GSTU 202.002-96.

Example of implementation of method 2 « 20 For the production of ordinary dessert sweet red wine Muscat black, Karasan, grapes of the black Muscat variety (8090), other varieties - Aleatico, Muscat pink (20905), which have reached technical maturity, are used. Next, crushing takes place grapes with comb separation, sulfation;" of the obtained muscle with sulfuric anhydride at the rate of 100 mg/dm?, infusion and partial fermentation of the wort on the muscle with periodic stirring. The duration of the infusion with simultaneous stirring is 24 hours.

Next, the wort is separated from the pulp by gravity and pressed. At the same time, gravity-flow wort, wort of all press fractions is used for the production of -I wine materials. The use of wort of pressed fractions from the production of other muscat wine materials is allowed. Then the wort is fermented on a pure yeast culture until the accumulation of alcohol is at least 1.295 vol., after which it is distilled with rectified ethyl alcohol to obtain the necessary conditions for alcohol and sugar in the finished wine. Next, clarified wine materials are removed from the yeast sediment, equalized and blended. The ready-to-drink wine materials are sent to rest for at least 10 days and after control filtration they are served for bottling. Bottling, packaging, labeling, transportation and storage of the ordinary dessert sweet red Muscat black "Karasan" wine is carried out in accordance with the requirements of GSTU 200.002-96.

Finished products must meet the following requirements:

According to organoleptic indicators: o yu 5 according to physico-chemical indicators: bo Name of indicators Value of indicators and Other indicators and permissible deviations from norms must meet the requirements of GSTU 202.002-96.

Thus, the method of production of ordinary dessert sweet red wine, Black Muscat "Karasan", which is claimed, provides the necessary organoleptic and physicochemical indicators for ordinary dessert sweet red wines according to the "Technological instruction for the production of ordinary strong and 7/0 dessert wines" , approved by the MHP of the USSR on 10.12.72. The Expert Council of the Central Branch Tasting (Reception) Commission for Determining the Quality of Wine Products awarded the ordinary dessert sweet red Muscat Black, Karasan" an average score of 8.58 by the IBE and recommended the wine Muscat Black "Karasan" for production.

The mentioned improvements in wine quality, obtained by introducing experimentally tested elements into the production technology of dessert 7/5 Sweet wine and adjusting the generally accepted parameters of the technological process of ordinary dessert sweet red wines, confirm the achievement of the technical result when implementing the claimed production method.

Sources of information: 1. Patent of Ukraine, OA, Mo 20778 A, Method of production of Muscatel black Marino dessert wine", mpKe

C12 6 1/02, Bul. Mo1, 1998. 2. Declaration patent of Ukraine, OA, Mo 49302 A, Method of production of red wine by Megan", IPC p12

SO 1/02, Bul. Mob, 2002. 3. Patent of Ukraine, OA, Mo 27161 SI, Method of production of Livadia muscatel", mpkKeo p12 o 1/02, Byul. Mo1, 2000. Ge! 4. Application Mo 2003066513 dated 18.06.2003 for the issuance of a certificate for mark for goods and services Karasan" o (Karasan"). 5. Technological instruction of TI 00032744-1480-2003 for the production of ordinary dessert sweet red wine "Black Muscat, Karasan", developed by SE Tavrida, effective from 20.08. 2003 6. Extract from protocol No. 5 of the Expert Council of the Central Branch Tasting (acceptance) commission on c2 determination of the quality of wine production from June 17-18, 2003. "

IS)

Claims (1)

The formula of the invention IS) The method of production of ordinary dessert sweet red wine, which involves crushing - grapes with comb separation, sulphation of the resulting pulp with sulfuric anhydride, infusion and partial fermentation of must on the pulp with periodic stirring, separation of gravity wort from the pulp and pressing, at the same time, gravity wort and wort of all pressed fractions are used for the production of wine materials, fermentation of wort on a pure yeast culture until the accumulation of alcohol is at least 1.2 vol.9o, alcoholization with rectified ethyl alcohol to obtain the necessary conditions for alcohol in the finished wine and with sugar, - with the removal of clarified wine materials from the yeast sediment, equalization and blending, bottling of the finished products, which differs in that the grapes of the Muscat black variety are used as raw materials in the amount of 80-90 90, "» varieties of Aleatico, Muscat pink 10-20 905 , which have reached technical maturity, which corresponds to a sugar concentration of at least 200 g/dm? and with a mass concentration of titrated acids of 4.0-9.0 g/dm?, and for the production of wine, wort from the press fractions from the production of muscat wine materials is also used, while after blending, the ready-to-drink wine materials are sent to rest for at least 10 days, and control filtration is carried out immediately before bottling. 1 Official Bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of their integrated 50 microcircuits", 2006, M 4, 15.04.2006. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. (42) F) name) 60 b5