SU150465A1 - The method of preparation of red table wines - Google Patents

Description

There is a known method of preparing red table wines with preliminary heat treatment of the grapes and fermentation of the wort in a continuous stream using the white method.

The proposed method is characterized in that the enrichment of wines with the extract is carried out by extracting tannic, dyeing and other extractive substances from unfermented pulp with young wine obtained by the white method at the end of the main fermentation. This method of preparation makes it possible to give the wines the color and taste typical of red table wines.

According to the proposed method, grapes delivered to the plant in dump trucks or containers are loaded into a receiving hopper with a capacity of 3 L1, from which it is fed to a whole grape processing apparatus with a superheated steam or air from 150 to 180 ° using a switchgear (auger). The processing time of the grapes in the apparatus is from 10 to 15 seconds, while there is no warming up for years.

With direct steam contact with the skin for years, plasmolysis (killing) of the skin cells takes years and a rapid diffusion of coloring matter from the skin to the wort occurs.

At the same time, the yeast cells of wild races on the surface of the years die and favorable conditions are created for carrying out the fermentation on the introduced pure cultures of yeast.

Steamed grapes are served: to the crusher. The resulting pulp enters the rotary or belt stacker.

Egutfor (D-2 or other system) can be used to increase the content of tannins instead of stektel. Due to the fact that the delivery of grapes occurs within 10 hours, and the flow of wort to the apparatus of continuous fermentation must be carried out within 24 hours, after the steamer there is an intermediate storage

No. 150465-2 is a container into which the wort is fed from steklatel or eguthor and from it, equal to a ruy through a calibrated nozzle, is fed by gravity into a continuous fermentation apparatus. .The device is made of - horizontally located (IMFATALLICHIKHT)) with a diameter of up to 1.7 m.

fsuchennd,, dezg from stegatel is fed to an extractor for the extraction of crabs and tannins, enzymes, lycitins, and other fermented wine material .; The pulp is fed to one part of the tower, and the wine material fermented in the first two sections of the continuous fermentation apparatus by means of a pump is fed to another part of the tower. As a result of the countercurrent, the pulp floats up and rises.

Due to the high alcohol content of the wine material, good extraction of dyeing, tanning and other substances occurs.

Wine that passes through the pulp is selected through a special collector, protected by a mesh from falling into the pulp.

In view of the fact that the wine material, the passage through the pulp, is enriched with sugar, it is sent for fermentation to the third and fourth sections of the continuous fermentation apparatus or directly to storage tanks. Since the sugars in the wine materials are small, and the alcohol content is quite high, there is a quiet fermentation.

The pressing after pressing is fed to the extraction of coloring substances in order to obtain a food dye, and then for recycling,

According to the conclusion of the Ukrvinprom SNH MSSR, the application of the proposed method will allow to avoid the development of high temperatures during fermentation on the pulp in large tanks, to mechanize heavy manual labor and to automate all processes used in the production of red wines.

Subject invention

The method of preparing red table wines with preliminary heat treatment of grapes and fermentation of the wort in a continuous stream in a white way, characterized in that, in order to give the wines color and taste typical of red table wines, they are enriched with extract by extracting tannins, dye of other non-fermented pulp and other extractive substances from young white wine obtained at the end of the main fermentation ..