HUT59444A - Process for producing wine without sulfur products - Google Patents

Abstract

A process is disclosed for producing wine without adding sulphurous products. Must is extracted in the usual way from pressed grapes, if necessary the must is slimed or clarified and fermenting is started if necessary by heating the must and/or by adding yeast and/or by mixing it with already fermenting must, then the fermented product is further processed without being exposed to air. In order to avoid browning or oxidation of the wine during or after fermentation, starch-containing products such as products from grape kernels, preferably powdered grape kernels and grape components with anti-oxidative properties, preferably anthocyanine and/or anthocyanogene, are added to the must instead of sulfurous products.

Description

The present invention is a process for producing wine without the use of sulfur products. In the process, must is extracted from wine grapes in the usual way, optionally degassed and clarified, and fermentation is started, optionally by heating the must and / or adding yeast, and / or adding fermented must, and excluding the air continue to handle it.

Conventional processes for producing wine contain sulfuric acid in the maximum amount required by law.

The function of sulfur is primarily to prevent oxidation because oxidation adversely affects the color, smell and taste of the wine.

The Die Weinwirtschaft c. (No. 14, 1976, p. 338) it is not possible to make wine without the addition of sulfuric acid.

A Das Weinblatt c. According to an article in Specialty Journal (12/1962, p. 241), lactic acid bacteria added to ripe wine undergo biological decomposition, but they still add sulfuric acid separately.

No. 2,540,155. French Patent No. 5,198,125 describes a process for producing wine without sulfuric acid. According to the method, the reducing function of sulfuric acid is taken over by the yeast in the wine and the wine is separated from the yeast only after the biological acidification has been completed. However, this process could not completely exclude the oxidation of the wine.

In order to improve the quality of less valuable wines, the 3,826,848. It is suggested in U.S. Pat. No. 5,014, first to separate the grape shells and seeds from the grated grape, then to separate the grape shells from the grape seeds, grind the grape shells and add them to the fermenting must.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a process for the production of wine without the use of sulfur products, using natural materials of the vineyard, and maintaining the usual technology, treatment methods, avoiding operations that adversely affect quality, and

SUMMARY OF THE INVENTION The present invention has solved the above problem by adding starch-containing product, such as a product derived from grape seed, preferably grape seed meal and antioxidant grape seed material, preferably anthocyanin and / or anthocyanogen, to prevent starching or oxidation instead of sulfur products.

Execution example

Whole grapes are minced, pressed, the must obtained is sugared if necessary, pure wine yeast is added and clarified with 1-5 g / l bentonite if necessary. In the case of dark red wine, clarification is not necessary, but in the case of light red wine 1-3 g of bentonite and in the case of white wine 1-5 g bentonite.

We use commercially available bentonite.

However, 4 experiments have shown the advantage of using highly swellable bentonite. The fermentation is controlled so that the must does not overheat.

Young wine is very cloudy, so centrifugation, sterile filtration with sterile equipment and containers is recommended. Equipment and tanks are filled with carbon dioxide prior to use to exclude air. If a natural acid digestion is to be performed, the purification described above will only occur after the acid digestion. At least 2 g of carbon dioxide per liter are added to the white wine in the tank, which is not necessary for red wine and rosé wine.

Six bottles (1 liter) of wine are dispensed and the amount of starch-containing product, such as grape seed meal and plant parts containing a large amount of anthocyanogen and / or anthocyanin, such as ground grape shells and / or dried and ground grape kernels, is determined in the laboratory. During the first experiment

the First bottle 1 g grape seed meal / l, the 2. bottle 2 g grape seed meal / l, the 3. bottle 3 g grape seed meal / l, the 4. bottle 4 g grape seed meal / l, the 5. bottle 5 g grape seed meal / l, the 6th bottle 6 g grape seed meal per liter.

After three days or a week, remove 1/16 liter from each bottle and expose the sample to sunlight. A few days later, staring occurs, but only for samples that did not contain enough grape seed meal.

Wines from non-staring samples are filtered and subjected to further analysis.

Bottle 1 contains 1 g minced grape and / or grape kernel, bottle 3 g minced grape kernel, bottle 5 g minced grape peel and / or grape kernel and / or grape kernel, bottle 7 g minced grape peel and / or grape kernel.

After 3-7 days, remove 1/16 liter from each bottle and expose the samples to sunlight

From day 3, where the amount of ground grape and / or ground kernel is insufficient, an oxidizing odor and taste (so called "sherry bite") occur. The best sample is the one that tastes perfect and contains the least amount of additives among the impeccable samples.

The laboratory tests described may be carried out in the reverse order and may be carried out, that is to say, first the minced grape rind or ground kernel is added and the grape must is added to the second series of samples.

On the basis of the quantities determined above, the wine in the tank is treated. During the treatment, grape seed meal and ground grape shell may be administered together or separately. At the earliest, one week later, the window test is performed, exposing the transparent, semi-wine-filled, powder-coated but not hermetically sealed glass to the sun for 10 to 72 hours.

Experience has shown that the wine is now stable, that is to say, it does not tan, its aroma and taste are not altered in the way that it is oxidised. However, if a negative result is obtained, the laboratory test should be repeated.

If the wine in the tank is stable, filter it to the next tank without germination. Wine should be packaged in glass or other containers, preferably with the air excluded. Appliances, machines and hoses, containers and closures used must be sterile and sterilized before use. During cold-sterile dismantling, care must be taken to replace the air content of the containers with carbon dioxide. When closing, care must also be taken to ensure that the sterile closure is not contaminated with bacteria. The filling machine is filled with carbon dioxide before and / or during extraction. If the wine is transformed into a filling tank, the filling tank is previously sterilized and filled with carbon dioxide. A filter is inserted between the filling tank and the filling machine to filter the wine germ-free. If the wine is already in the filling tank, place it in bottles immediately to prevent it from being stored in the filling tank for an extended period of time. Care should also be taken not to spoil the wine in the filling tank or bottles with unfavorable storage temperatures.

The wine thus obtained may be used to make added wines (such as dessert wines) and sparkling wines. After conversion to sparkling wine or dessert wine, the wine must be re-sterilized.

Given that the addition of sulfur to wine making can be harmful to health, even if

- not exceeding the limit of 7 statutory limits, the process of the invention provides a significant advantage without loss of quality.

One wine - a 1987 blue burgundy - treated by the method of the invention, awarded by the Lower Austrian Chamber of Agriculture at the 1988 Kremlin Wine Fair, was admitted to the Austrian wine salon (the club of the best 200 wines in Austria).

Claims (3)

A process for the production of wine without the use of sulfur products, which process comprises the usual production of must from wine grapes, optionally degassing and clarifying the must and fermentation, optionally by heating the must and / or adding yeast and / or mixing the fermented must. initiating and further treating the fermented product with the exclusion of air, characterized in that, prior to, during or after fermentation, a starch-containing product, such as a product derived from grape seed, preferably grape seed meal and antifungal grape seed material, to prevent starching or oxidation and / or anthocyanogen is added. Process according to claim 1, characterized in that the starch-containing product and the antioxidant-containing grape portions are picked up by the grape juice during grinding and / or mustering. Method according to claim 1 or 2, characterized in that dried and ground grape shells and / or ground kernels are added as antioxidant-containing grape parts.