MD1732Y - Method for producing red liqueur wine - Google Patents
Method for producing red liqueur wine Download PDFInfo
- Publication number
- MD1732Y MD1732Y MDS20220103A MDS20220103A MD1732Y MD 1732 Y MD1732 Y MD 1732Y MD S20220103 A MDS20220103 A MD S20220103A MD S20220103 A MDS20220103 A MD S20220103A MD 1732 Y MD1732 Y MD 1732Y
- Authority
- MD
- Moldova
- Prior art keywords
- wine
- days
- ravac
- until
- sulfur dioxide
- Prior art date
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Invenţia se referă la industria vinicolă, şi anume la un procedeu de fabricare a vinului licoros roşu.Procedeul, conform invenţiei, include zdrobirea şi desciorchinarea strugurilor de soiuri roşii cu obţinerea mustuielii, sulfitarea acesteia cu 50-75 mg/kg dioxid de sulf, divizarea mustuielii în două părţi relativ egale şi macerarea acesteia până la iniţierea fermentării alcoolice. După care, prima parte de mustuială se alcoolizează până la concentraţia alcoolului de 28-34% vol. şi se macerează suplimentar timp de cel puţin 2 zile, iar a doua parte de mustuială se sulfitează suplimentar cu 60-120 mg/kg dioxid de sulf şi se macerează suplimentar până la iniţierea repetată a fermentării alcoolice. Ulterior, musturile ravac din ambele părţi se amestecă între ele prin recirculaţie periodică în decurs de 1-3 zile, apoi urmează macerarea finală a mustuielii în decurs de cel puţin 10 zile, separarea vinului ravac, presarea boştinei şi asamblarea tuturor fracţiilor de vin materie primă.The invention refers to the wine industry, namely to a process for manufacturing red liqueur wine. The process, according to the invention, includes the crushing and de-stemming of grapes of red varieties to obtain the must, its sulfitation with 50-75 mg/kg of sulfur dioxide, the division whisking into two relatively equal parts and macerating it until the initiation of alcoholic fermentation. After that, the first part of the must is alcoholized up to the alcohol concentration of 28-34% vol. and macerated for at least 2 days, and the second part of the must is additionally sulfited with 60-120 mg/kg of sulfur dioxide and additional maceration until the repeated initiation of alcoholic fermentation. Afterwards, the ravac musts from both sides are mixed with each other by periodic recirculation within 1-3 days, then the final maceration of the must follows for at least 10 days, the separation of the ravac wine, the pressing of the lees and the assembly of all the raw material wine fractions .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20220103A MD1732Z (en) | 2022-12-28 | 2022-12-28 | Process for producing red liqueur wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20220103A MD1732Z (en) | 2022-12-28 | 2022-12-28 | Process for producing red liqueur wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| MD1732Y true MD1732Y (en) | 2023-12-31 |
| MD1732Z MD1732Z (en) | 2024-07-31 |
Family
ID=89508043
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MDS20220103A MD1732Z (en) | 2022-12-28 | 2022-12-28 | Process for producing red liqueur wine |
Country Status (1)
| Country | Link |
|---|---|
| MD (1) | MD1732Z (en) |
-
2022
- 2022-12-28 MD MDS20220103A patent/MD1732Z/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| MD1732Z (en) | 2024-07-31 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG9Y | Short term patent issued | ||
| KA4Y | Short-term patent lapsed due to non-payment of fees (with right of restoration) |