RU2737052C1 - Table wine material production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to winemaking industry. Method for production of table wine material consists in the fact that preparing a vessel for grape must fermentation by loading oat chips in fermentation vessel at rate of 1–10 g/dm³ of fermenting grape must, processing oak chips with 3 % hydrogen peroxide in amount of 10–100 ml/kg of oak chips, holding processed oak chips for 1–3 hours, filling with acidified tartaric acid to concentration of 5–15 g/dm³ of hot water at rate of 5–15 l/kg of oak chips and holding the obtained mixture for 6–8 hours, in ready to fermentation capacity grape must is added in amount of 30–50 vol. % of design volume, adding of pure culture of yeast is added in amount of 2–3 vol. % of design volume of grape must or dry yeast, fermentation is carried out for 6–12 hours, then adding remaining 70–50 vol. % of grape must from the calculated one and performing fermentation to produce table wine material, wherein fermentation is carried out at temperature of 18–26 °C up to residual sugar 2–3 g/dm³ for 7–10 days, draining the ejected table wine material with yeast.

EFFECT: invention allows to manufacture a product with high organoleptic indices, exclude risk of insufficient fermentation, ensure high microbial stability, increase consumer safety of the product and speed of wine material production.

4 cl, 3 tbl, 4 ex

Description

The invention relates to the wine industry, in particular to methods for producing table wine materials.

Different methods of producing wine material are known from the prior art:

There is a known method for the production of a wine drink from sublimated grape raw materials, including rehydration of the sublimated powder from the pulp, fermentation, formation, stabilization, pulp with grape skin is used as pulp for the sublimated powder, and the rehydration of the sublimated powder is carried out by adding water in a ratio of 1: (3- 6) until a sugar content of 20 ± 2 g / l, after which additionally sulfitation, enzymation, laying of a pure yeast culture is carried out, and fermentation is carried out in stages - preliminary fermentation is carried out with maceration for 5 days, then pressing by separating the pulp and additional sulfitation with continuation fermentation at room temperature for 7 days, and the formation of the wine drink is carried out within 30 days (see Patent RU 2630635, published 09/11/2017).

The disadvantage of this method is the loss of flavoring and aromatic substances even at the stage of preparation of freeze-dried raw materials from grapes, a long and complex process of producing a drink, an unexpressed taste and aroma of the finished drink.

A known method for the production of table wine materials, including crushing grapes with ridge separation, sulphitation of the pulp, fermentation, fermentation of the wine material and its enrichment with biologically active substances of the yeast cell, after fermentation, the wine material is separated from the yeast sediment, the yeast sediment is divided into 2 parts, one of which is suspended in a solution of amber acids with a concentration of 2-5% for 2-6 hours, the other part is stirred for 16-24 hours, after which both parts of the yeast sediments are sent to the wine material, mixed and left in contact with the yeast for 1.5-2 months with stirring 1 once every 10-12 days for 2 hours (see Patent RU 2625032, published on July 11, 2017).

The disadvantage of this method is long-term contact of wine materials with yeast, its enrichment with yeast autolysis products, due to which a yeast tone appears, a long production process, the appearance of oxidation tones due to the repeated introduction of oxygenated yeast during mixing, wine material is obtained with low quality indicators and low microbial stability.

The closest to the proposed solution is a method for the production of wine material from concentrated juice: the concentrated juice is diluted with water to a sugar content of 300 g / l, yeast is added to it and fermented until 5-6% by volume alcohol is accumulated in the wort, then the fermenting wort is diluted with water to the content alcohol 4% vol., in the process of diluting the fermenting wort, oak extract is added to it at the rate of 60-150 mg of dry matter in 1 liter of fermenting wort and fermented to the conditions of dry wine material (see Patent RU 2083654, published 10.07.1997).

The disadvantage of the closest method is the long fermentation process due to the high initial concentration of sugar in the wort, the introduction of oxygen (dissolved in water) in the process of re-diluting the fermenting wort with water, which leads to increased oxidation of the finished wine material, artificial introduction of oak extract as phenolic and aromatic connections.

The technical problem solved by the invention is to improve the quality of table wine materials and accelerate the time of its production.

The technical result of the invention is to obtain a wine material with higher organoleptic characteristics due to the natural extraction of phenolic and aromatic substances from oak chips, eliminating the risk of malnutrition, ensuring high microbial stability, increasing consumer safety of the product, increasing the production rate of wine material.

The technical result of the invention is achieved due to the implementation of a method for the production of table wine material, which consists in preparing a container for fermentation of grape must by loading oak chips into a container for fermentation at a rate of 1-10 g / dm ^{3 of} fermenting grape must, processing oak chips with 3% hydrogen peroxide at the rate of 10-100 ml / kg of oak chips, aging of the treated oak chips for 1-3 hours, pouring acidified tartaric acid to a concentration of 5-15 g / dm ^{3 of} hot water at the rate of 5-15 l / kg of oak chips and aging obtained mixture for 6-8 hours, in a container ready for fermentation is served grape must in the amount of 30-50 vol. % of the calculated volume, add a distribution of pure yeast culture at the rate of 2-3 vol. % of the estimated volume of grape must or dry yeast, fermentation is carried out for 6-12 hours, after which the remaining 70-50 vol. % of grape must from the calculated one and fermentation is carried out to obtain table wine material, while fermentation is carried out at a temperature of 18-26 ° C until residual sugar 2-3 g / dm ³ for 7-10 days, the fermented table wine material is drained from yeast.

In addition, liquid precipitation can be squeezed out.

In addition, the pouring of hot water acidified with tartaric acid is carried out mainly with a temperature of 80-90 ° C.

In addition, after serving the grape must in the amount of 30-50 vol. % of the calculated volume, food citric acid and / or tartaric acid are additionally fed to achieve titratable acidity.

For the production of table wine material according to the proposed method, grape must is used, which is obtained from the following raw materials:

- clarified unrectified concentrated grape must;

- unclarified unrectified concentrated grape must;

- clarified rectified concentrated grape must;

- unclarified rectified concentrated grape must;

- clarified concentrated grape juice;

- unclarified concentrated grape juice;

- clarified grape vacuum wort, which is a concentrate;

- unclarified grape vacuum wort, which is a concentrate;

(hereinafter referred to as concentrated wort).

Also, for the production of table wine material when implementing the proposed method, the following raw materials are used:

- wine yeast of pure cultures, including dry active yeast;

- food citric acid (if necessary);

- food grade tartaric acid (if necessary);

- processed oak chips approved for use in the food industry;

- hydrogen peroxide.

The above raw materials used for the production of table wine materials meet the requirements of TP CU 021/2011 in terms of safety indicators.

The method of production of table wine material is carried out as follows.

Stage one.

Preparing a container for fermentation of grape must.

Oak chips are loaded into a container for fermenting grape must at the rate of 1-10 g / dm ^{3 of} fermenting grape must. Oak chips loaded into the container are treated with a 3% solution of hydrogen peroxide at the rate of 10-100 ml / kg of oak chips and the oak chips treated with hydrogen peroxide are kept for 1-3 hours. The treatment of oak chips with peroxide is carried out in order to dissolve the lignin (flavoring agent) contained in the oak. After aging the oak chips, hot water acidified with tartaric acid to a concentration of 5-15 g / dm ^{3 of} water is poured into the same fermentation vessel with treated oak chips. The water temperature is 80-90 ° C. Moreover, acidified hot water is poured at the rate of 5-15 l / kg of a given oak chips. After that, the resulting mixture is kept for 6-8 hours (acidified hot water is good for extracting phenolic substances contained in oak).

Stage two.

Preparation of grape must for fermentation.

The concentrated wort is diluted with water to a sugar content of 125-250 g / dm ³ .

If necessary, citric acid and / or tartaric acid are added to the diluted wort to achieve titratable acidity values.

After the concentrate is diluted with water (to a dry matter content of 12.5% - 25% in the wort), ozone is fed into the reconstituted grape must (to inactivate foreign microflora) at the rate of 0.2-0.5 mg / l of the reconstituted must.

Stage three.

Fermentation of grape must.

Prepared for fermentation grape must in an amount of 30-50% of the estimated volume of must, which is planned for fermentation, is sent for fermentation into a fermentation vessel with prepared and treated hydrogen peroxide and oak chips acidified with hot water. Further, a dilution of a pure culture of yeast is added to this container at the rate of 2-3% of the calculated volume of grape must, which is planned to be fermented in this container, or dry yeast is added in doses recommended by the manufacturers. Next, the resulting mixture is fermented for 6-12 hours. After fermenting the resulting mixture into the same container, add the remaining 70-50% of the volume of grape must from the calculated must to the fermented mixture. Moreover, the remaining 70-50% of the wort volume can be re-prepared before the time of fermentation of the initial mixture expires (6-12 hours).

Next, the finished mixture is fermented to obtain a table wine material. Moreover, fermentation is carried out at a temperature of 18-26 ° C until the residual sugar is 2-3 g / dm ³ . Fermentation is carried out within 7-10 days.

After fermentation, the fermented table wine material is drained (removed) from the yeast into a separate container. Also, after draining the fermented table wine material, the liquid sediments are squeezed out, i.e. by pressing yeast with particles of oak chips, the remnants of the resulting table wine material are squeezed out into a separate container. The squeezed table wine material can then be poured into a container with the originally drained table wine material. Draining (removal) of fermented table wine material and squeezing of liquid sediments is carried out in accordance with the decantation act during the day.

The duration of the technological process for the production of table wine material, taking into account the preparation of grape must, is, mainly, 10-12 days.

The resulting table wine material is intended for the production of cognac and wine distillates.

As required, table wine materials are sent for distillation to obtain cognac and wine distillates.

The storage of the table wine materials obtained by the proposed method is carried out in conditions that exclude their oxidation and deterioration (timely refilling, monitoring the sanitary condition of containers, rooms, equipment, temperature and humidity of rooms).

At the same time, storage is carried out in oak containers and / or tanks, in ventilated, odor-free rooms or in open areas, at a temperature of 5 to 20 ° C and a relative humidity of no more than 85%.

Storage is carried out in enamelled tanks or stainless steel tanks, permitted in accordance with the established procedure for contact with a product of this type. It is allowed to store table wine materials in tanks with other protective coatings or made of other materials that are allowed for contact with a product of this type.

In the production of table wine material by the described method, the content of toxic elements in table wine material did not exceed the values established in TP CU 021/2011. The content of food additives in table wine material did not exceed the permissible levels established by TP CU 029/2012.

In the production of table wine materials, technological aids were used according to TP TS 029/2012, which, in contact with the product, ensured the preservation of its quality and safety. Typical equipment and implements that were used for the production of grape must comply with the requirements of TP TS 021/2011.

Below in table 1 shows the organoleptic characteristics of the table wine material obtained by the proposed method. Moreover, these indicators correspond to the table wine material obtained when implementing the method using any of the above raw materials, using any quantitative value from the specified range of values. Those. when loading into a container for fermentation of oak chips 1-10 g / dm ^{3 of} fermenting grape must, when processing it with hydrogen peroxide 10-100 ml / kg, with exposure for 1-3 hours, with subsequent pouring of acidified hot water 5-15 liters / kg and holding such a mixture for 6-8 hours, when the initial 30-50% of the volume of grape must is fed into the fermentation tank, when adding a dilution of a pure culture of 2-3%, when fermenting for 6-12 hours, when adding the remaining volume of 70-50% of grape must and fermentation of the whole mixture at a temperature of 18-26 ° C to a residual sugar of 2-3 g / dm ³ for 7-10 days.

Table 2 shows the physical and chemical characteristics of the table wine material obtained by the proposed method. Moreover, these indicators also correspond to the table wine material obtained by implementing the method using any of the above raw materials, using any quantitative value from the specified range of values.

During the production of table wine material, as well as after its production by the proposed method, the quality of the raw materials, finished products and the control of the technological process were checked.

Table 3 shows the values and results of inspection and control.

The following are the implementation of the invention using different feedstock in different quantitative proportions.

Example 1.

For the production of table wine material, clarified unrectified concentrated grape must was used, which was diluted to a sugar content of 180 g / dm ^{3 of} grape must. Prepared a container for fermentation of grape must by loading into the container 1 gram of oak chips per cubic decimeter of fermenting grape must. The oak chips loaded into the container were treated with a 3% solution of hydrogen peroxide in the amount of 10 milliliters per 1 kilogram of oak chips. After that, oak chips treated with hydrogen peroxide were kept for 1 hour, and then hot water with a temperature of 80 ° C was poured into the container, which was acidified with tartaric acid to a concentration of 5 grams per cubic decimeter of hot water. Hot water was poured at the rate of 5 liters per 1 kilogram of oak chips. The resulting mixture was kept for 6 hours. After the fermentation vessel was prepared, the first part of the grape must was fed into it in an amount of 30% of the calculated volume of grape must, which was planned for fermentation, and a dilution of pure yeast culture was added in the amount of 2% of the volume of the calculated volume of grape must , which was planned for fermentation. After that, the resulting mixture was fermented for 6 hours. After 6 hours, the remaining 70% of the volume of grape must was added to this mixture and fermentation was carried out for 7 days at a temperature of 18 ° C to a residual sugar of 2 grams per cubic decimeter of table wine material. After 7 days of fermentation, the fermented table wine material was drained from the yeast.

The resulting table wine material in all organoleptic and physicochemical parameters corresponded to the required values, corresponded to the food safety requirements, did not have any foreign impurities, and also included all the necessary component concentrations without deficiencies.

Example 2.

The production of table wine material was carried out in a similar way, as indicated in example 1. But for the production of table wine material, unclarified concentrated grape juice was used, which was pre-diluted to a sugar content of 200 g / dm ^{3 of} grape must. In a container for fermenting grape must loaded 3 grams of oak chips per cubic decimeter of fermenting grape must. Oak chips were treated with a 3% solution of hydrogen peroxide in an amount of 50 milliliters per kilogram of oak chips. Oak chips treated with hydrogen peroxide were kept for 2 hours, after which hot water at a temperature of 85 ° C was poured into the container, which was acidified with tartaric acid to a concentration of 10 grams per cubic decimeter of hot water. In this case, hot water was poured at the rate of 10 liters per 1 kilogram of oak chips. The resulting mixture was kept for 7 hours. After 7 hours, the first part of grape must was fed into the aged mixture in an amount of 40% of the volume of the calculated volume of grape must, and a dilution of pure yeast culture was added in the amount of 2.5% of the volume of the calculated volume of grape must, which was planned for fermentation. The fermentation of the resulting mixture was carried out for 9 hours. After 9 hours, the remaining 60% of the grape must was added to this mixture and fermentation was carried out for 8 days at a temperature of 20 ° C to a residual sugar of 2.5 grams per cubic decimeter of table wine material. After 9 days of fermentation, the fermented table wine material was poured from the yeast, and liquid sediments (yeast with oak chips) were squeezed out by pressing the residues formed after the primary draining of the table wine material. Primarily drained table wine material was mixed with squeezed table wine material to increase the total volume of table wine material.

The table wine material obtained in this way also corresponded to the required values in all organoleptic and physicochemical parameters, corresponded to the food safety requirements, did not have any foreign impurities, and also included all the necessary component concentrations without deficiencies.

Example 3.

The production of table wine material was carried out in a similar way, as indicated in example 1. But for the production of table wine material, a clarified vacuum wort concentrate was used, which was pre-diluted to a sugar content of 250 g / dm ^{3 of} grape must. 10 grams of oak chips per one cubic decimeter of fermenting grape must was loaded into a vessel for fermenting grape must. Oak chips were treated with a 3% solution of hydrogen peroxide in the amount of 100 milliliters per 1 kilogram of oak chips. Oak chips treated with hydrogen peroxide were kept for 3 hours, after which hot water at a temperature of 90 ° C was poured into the container, which was acidified with tartaric acid to a concentration of 15 grams per cubic decimeter of hot water. In this case, hot water was poured at the rate of 15 liters per 1 kilogram of oak chips. The resulting mixture was kept for 8 hours. After 8 hours, the first part of grape must was fed into the aged mixture in an amount of 50% of the volume of the calculated volume of grape must, and a dilution of pure yeast culture was added in the amount of 3% of the volume of the calculated volume of grape must, which was planned for fermentation. Fermentation of the resulting mixture was carried out for 12 hours. After 12 hours, the remaining 50% of the grape must was added to this mixture and fermentation was carried out for 10 days at a temperature of 26 ° C to a residual sugar of 3 grams per cubic decimeter of table wine material. After 10 days of fermentation, the fermented table wine material was poured from the yeast.

The table wine material obtained in this way also corresponded to the required values in all organoleptic and physicochemical parameters, corresponded to the food safety requirements, did not have any foreign impurities, and also included all the necessary component concentrations without deficiencies.

Example 4.

The production of table wine material was carried out in a similar way, as indicated in example 1. But for the production of table wine material, unclarified rectified concentrated grape must was used, which was pre-diluted to a sugar content of 220 g / dm ^{3 of} grape must. In a container for fermenting grape must was loaded 4 grams of oak chips per cubic decimeter of fermenting grape must. Oak chips were treated with a 3% hydrogen peroxide solution in the amount of 90 milliliters per kilogram of oak chips. Oak chips treated with hydrogen peroxide were kept for 1.5 hours, after which hot water with a temperature of 90 ° C was poured into the container, which was acidified with tartaric acid to a concentration of 12 grams per cubic decimeter of hot water. In this case, hot water was poured at the rate of 8 liters per 1 kilogram of oak chips. The resulting mixture was kept for 7.5 hours. After 7.5 hours, the first part of grape must was fed into the aged mixture in an amount of 35% of the volume of the calculated volume of grape must, and dry yeast was added in the amount recommended by their manufacturer. Fermentation of the resulting mixture was carried out for 8 hours. After 8 hours, the remaining 65% of the grape must was added to this mixture and fermentation was carried out for 8 days at a temperature of 22 ° C to a residual sugar of 3 grams per cubic decimeter of table wine material. After 8 days of fermentation, the fermented table wine material was poured from the yeast, and the liquid sediments were squeezed out by pressing. Primarily drained table wine material was mixed with squeezed table wine material to increase the total volume of table wine material.

The table wine material obtained in this way also corresponded to the required values in all organoleptic and physicochemical parameters, corresponded to the food safety requirements, did not have any foreign impurities, and also included all the necessary component concentrations without deficiencies.

The production of table wine material from other raw materials indicated above was carried out in a similar way. Food grade citric acid and food grade tartaric acid were added as needed. Moreover, when implementing the method used a combination of various quantitative ratios from the stated ranges. Those. used combinations of intervals of 1-10 grams of oak chips, treated it with different volumes of hydrogen peroxide from the range of 10-100 ml / kg, held for different times from the range of 1-3 hours, poured hot water in different volumes from the range of 5-15 l / kg oak chips, and such water was acidified with tartaric acid to various concentrations in the range of 5-15 g / dm ³ . Also, the mixture obtained in various ways was kept for different times in the range of 6-8 hours, after which grape must was added in various volumes in the range of 30-50% of the calculated volume. In such a mixture was added both a dilution of a pure culture in various volumes from 2 to 3%, and dry yeast, and fermentation was carried out for various times in the range of 6-12 hours. After that, the rest of the grape must was added and the whole mixture was fermented in rooms with different temperatures in the range of 18-26 ° C for various times from 7 to 10 days until the residual sugar content in a different ratio from 2 to 3 g / dm ³ .

The drained and squeezed finished table wine material in all organoleptic and physicochemical parameters corresponded to the required values, corresponded to the food safety requirements, did not have any foreign impurities, and also included all the necessary component concentrations without deficiencies.

Claims (4)

1. A method for the production of table wine material, which consists in preparing a container for fermentation of grape must by loading into a container for fermentation of oak chips at the rate of 1-10 g / dm ^{3 of} fermenting grape must, processing oak chips with 3% hydrogen peroxide at the rate of 10- 100 ml / kg of oak chips, holding the treated oak chips for 1-3 hours, pouring acidified tartaric acid to a concentration of 5-15 g / dm ³ hot water at the rate of 5-15 l / kg of oak chips and holding the resulting mixture for 6 -8 hours, grape must is fed into the container ready for fermentation in an amount of 30-50 vol.% Of the calculated volume, a dilution of a pure yeast culture is added at the rate of 2-3 vol.% Of the calculated volume of grape must or dry yeast, fermentation is carried out for 6-12 hours, after which the remaining 70-50 vol.% Of the grape must from the calculated one is added and fermentation is carried out to obtain table wine material, while fermentation is carried out at a temperature of 18-26 ° C to the remainder high sugar 2-3 g / dm ³ within 7-10 days, carry out the discharge of the fermented table wine material with yeast. 2. The method according to claim 1, in which liquid precipitation is squeezed out. 3. The method according to claim 1, wherein the pouring of hot water acidified with tartaric acid is carried out at a temperature of 80-90 ° C. 4. The method according to claim 1, in which after the supply of grape must in an amount of 30-50 vol.% Of the calculated volume, food citric and / or tartaric acid is additionally served in an amount necessary to achieve titratable acidity.