SU1221237A1 - Method of producing "nune" reds parkling wine - Google Patents

Abstract

Method for the production of red sparkling wine, which involves the preparation of dry and fortified wine materials, clarifying them, blending, pasting and clarifying the blend, introducing yeast into the Negro, champagnization, heat treatment of the wine and filtering it, in order to improve the organoleptic properties of the finished product and reduce its cost, fortified wine materials are used with a sugar content of 25-27% and a strength of 13-15%, blended fortified and dry wine materials in the ratio of 1: 2.5-1: 3, while the fortified and dry vinomat Series is made from Megrabzgir and / or Karmraut grapes, and / or Muscat Susanna, and / or Urartu. i (P

Description

The invention relates to the wine industry.

The aim of the invention is to increase the organoleptic properties of red sparkling wine and reduce its cost.

The proposed method is as follows.

For the preparation of dry wine materials, Muscat grapes are used. Susanna and / or Megrabuir, and / or Urartu, and / or Karmraut with a sugar content of 17-20%. The wort of each grape variety (except Karmrajuta) is drawn on the pulp 10-12 h (with pre-sulfation of the pulp at the rate of 100-120 mg / dm of sulfur dioxide per 1 kg of grapes), after which it is separated from the pulp. Karmrajut grape mash is produced without insisting on pulp.

Fortified wine material is prepared from the named grape varieties with the sugar content of 27-29% without infusing the mash on the pulp. After crushing and combing, the gravity wort of each grape variety is separately fixed with rectified spirit to a strength of 13–15% by volume, with simultaneous sulfitation at the rate of 100–120 mg / dm of sulfurous anhydride. Then mix and defend. After clarification, binomaterials are removed from the yeast sediments with simultaneous filtration and sent for blending. When blending, fixing and dry non-champagne wine materials are introduced in a ratio of 1: 2.5: 1.3, after which the fermentation acrathophoric mixture is prepared, the yeast setting is calculated based on the content of 1 ml of a mixture of 2-3 million yeast cells, and the sugar content in the fermentation mixture, 72-92 g / dm is provided by the sugar contained in creped wine materials. Secondary fermentation is carried out at a temperature not exceeding 15 ° C and a pressure of 80 kPa. Shamv flow process

akratofore not less than 400 kPa. After appropriate treatment, the wine is served for filtration and bottling.

Example 1. For the preparation of dry wine materials, white Muscat Susanna and red - Megrabire grapes with a sugar content of 17% are taken. After crushing grapes, wine is carried out for 20 days at 10 ° C and pressure in

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to

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Moreover, the separation of the crests of the pulp is sulfated at the rate of 100 mg of sulfurous anhydride per 1 kg of grapes. The wort of each grape variety is separately 5 insisting on pulp for 10 hours, after which it is separated from pulp.

To obtain a red fortified wine-growing plant, red Karmrayut grapes with a sugar content of 27% are taken, the gravity wort of which is directly fixed with rectified alcohol up to 15% by volume. The wine materials are clarified and removed from the sediments with simultaneous filtration, and then sent for blending. When blending, fortified and dry wine materials are mixed in a ratio of 1: 2.5. At the same time, the acidity of the dry wine material is titrated. Muscat Susanna from grapes is 7.6 g / dm, Megrabuir is 8.4 g / dm, and fortified wine material from grapes is Karmrath 8.2 g / dm.

The blend is glued over, lightened, removed from the precipitates with simultaneous filtration and sent to secondary fermentation. At the same time, the sugar content in the fermentation mixture of 72 g / dm, as well as the necessary acidity of 6.0 g / dm in the finished product is provided by the sugar and titrated acidity contained in the wine materials. Subsequent processes are carried out periodically by the reservoir method.

Example 2: To obtain a dry, densely colored wine material.

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25

thirty

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Karmraut grapes are taken with a sugar content of 20%, served for crushing and combing, then gravity wort, obtained without insisting on pulp, sulphiteating, settling and removing from yeast sediments.

To obtain red fortified wine materials, Karmraut and Megrabuir grapes with a sugar content of 28% are taken, the gravity wort of each of the varieties is separately fixed to 14% by volume, then blend is performed, where the fortified and dry wine materials are introduced in a 1: 2 ratio, 7

Further processing is carried out according to a known technology by periodic reservoir method.

Example 3. To prepare white dry B41 material, white Urartu and Red Carmrat grapes with a sugar content of 17% are taken and prepared using the described method.

Titrated acidity of wine material ala from grapes of Urartu 9.4 g / dm For the preparation of fortified wine material take grapes Kdrmrajut and Muscat Susanna with a sugar content of 29%; The wort-gravity of each class is separately fixed with rectified alcohol up to 13 vol.%.

The wine materials are clarified and removed from the sediments with simultaneous filtration, and then directed to a blend, where the fortified and dry wine materials are mixed in a 1: 3 ratio. Subsequent processes are carried out in a periodic reservoir manner.

The resulting sparkling red wine has the following physico-chemical and organoleptic characteristics:

alcohol 11,5-13,5

Mass concentration of sugars, g / 100 cm3 5.0-7.0 Mass concentration of acids (in terms of tartaric acid),

g / dmz6.0-8.0

Mass concentration of volatile acids (in terms of acetic acid, g / dm Not more than 1.0 Mass; concentration of sulfurous

acids, common,

mg / dm Not more than 200

Including free mg / dm Not more than 20 Carbon dioxide pressure

lots in a bottle of ready-to-sparkling (reduced to

20C), KPa Not less than 350 Mass concentration of iron,

mg / dm Not more than 12

Color Red with ruby or garnet shades

Bouquet According to the type of varietal, odor-free

VkusM soft, harmonious, with light

Kimi honey and nutmeg tones, without extraneous sprivkusov

Sparkling Properties When poured into

the sides should form a foam, characteristic of a bubbly and long lasting vy-. division of carbon dioxide bubble

Overall tasting Not lower than 8.6

points on 2010-point

the system.

The specified parameters of the sparkling wine production method are optimal, since a 25 fortified wine material, taken less or more than the specified amount, does not provide the sugar content of the fermentation mixture in the amount of 72-92 g / dm, which is the first and JQ necessary condition for obtaining sparkling wine.

Dry wine material, taken in an amount of 3 hours and less than 2.5 hours, violates the concentration of sugar content necessary in the fermentation mixture. When fastening the drift wort above 15%, the required condition is not provided in the finished product to 11.5–13.5% by volume, and below 13% an unstable wine material is obtained for re-fermentation and requires conditions that preclude obstruction.

In the proposed method of producing sparkling wine, the use of local raw materials — introduced and selected, including frost-resistant grape varieties — contributes to an improvement in quality and a lower cost as the main blending

50 composition, therefore, product quality, while eliminating the need for raw materials from the outside.

When using fortified wine material from local grape varieties

55 Karmraut, Urartu, Muscat Susanna, Megrabuir, providing the sugar content in the finished product 5.0-7.0 g / 100 cm, is no longer necessary

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Most in the application of liquor, containing-Thanks to the provision in the finished

sugar and horse alcohol are not of a titanium acid production of 6.0 over a 5 year exposure, which is 8.0 g / dm, the use of

expensive product, and also gelonic acid,

unkindness

The need for refrigeration equipment. The proposed method allows for serving. Preparation of wine materials to high organoleptic properties

without insisting the mash on the pulp of the reduced product 5, the nitrogen content of the substance is low, the density score is from 8.6 to 8.97

giving the finished products redundant and reducing its retail tenacity and rudeness.

Claims (1)

'' METHOD FOR PRODUCING RED SPARKING WINE NUNE A method for the production of red sparkling wine, involving the preparation of dry and fortified wine materials, clarifying them, blending, pasting and clarifying the blend, introducing yeast into it, champagne, heat treatment of wine and filtering it, characterized in that, in order to increase the organoleptic properties of the finished product and reducing its cost, fortified wine material is used with a sugar content of 25-27% and a strength of 13-15%, fortified and dry wine materials are blended in a ratio of 1: 2.5-1: 3, while fortified and dry wine material prepared from grapes Megrabuyr and / or Karmrayut and / or Muscat Susanna, and / or Urartu.