SU66751A1 - Wine production method - Google Patents

Description

In all liquor-vodka factories, in the sea and liquor-filling shops there are always uncontaminated waste and non-standard noufl. Due to the lack of convenient ways to use waste and in the absence of containers: for their storage, especially during the fruit preparation period, waste was usually thrown away.

In order to use the waste of the sea and liquor-liquefaction plants, mainly fruitful marc, the purpose of preparing fruit of the wine suggests a somewhat unusual method for the winemaker, combining the production of extract and alcohol, the concentration of the wort and simultaneous fermentation of the wort, which is achieved by using an extraction-diffusion battery.

The use of the extraction-diffusion method of wine getting makes it possible with “significant costs for equipment, raw materials, labor, fuel and others. additionally produce fruitful wine, fruit vinegar and livestock feed. It should be noted that good results can be obtained only by applying cultural

yeast, well vzbrazhivayuschie wort with a high content of alcohol in it (10-15%) and with a rather high acidity. In addition, you need good care for young wine.

The positive side of the proposed method is the "intensive increase in the alcohol content in the fermenting wort when it passes through the extraction-diffusion battery.

The raw material for the production of fruit of the wine according to the proposed extraction by the diffusion method is fruit marc obtained after maceration and pressing on presses in the marine shop. At the same time, years and fruits, both fresh and dried, fermented fruits, fermented and substandard juices and fruit drinks, fuzes and other pure wastes of liquor and liquor filling shops, can be used.

Fruit marc and other raw materials are loaded from the barrels into the fermentation and extraction tanks 1-JO (see drawing), loading vats of a / d volume. So, the tanks of a 65-70 dl tank load 300-350 kg of stone fruit marc and process them with water and yeast using a diffusion-extraction method in a diffusion battery.

In the operation of a diffusion battery, two periods can be distinguished: the first period is the commissioning of the battery and the second is the steady state.

In in O db a t a re e. And in action. When a diffusion battery is put into operation, they proceed as follows. On the first day of operation of the diffusion battery, fruitful husks are loaded only into the first vat. At the beginning of the loading, yeast is set, and at the end, the loading is filled with water from the pressure tank 21 (at a water temperature of 20-25 °) so that the water covers the squeeze.

On the second day they load the second vat. Before the start: the yeast is loaded into the vat. At the end of loading, fruitful husks are poured with liquid from the first vat, and the first vat is again poured with water. Since the amount of liquid removed from the first vat due to squeezing is much less than 1, it is necessary to fill the second vat, the remaining amount is filled with water from the first vat during its infusion.

In this sequence, all tea 1-10 batteries are put into operation, and all the time water is supplied only through the first vat.

Thus, when a diffusion battery is put into operation and if there are 10 tanks, suitable squeezes in the first tank are filled with clean water ten times.

The next day, after all the vats were put into operation, the washing liquid was poured from the first vat (tail) into a separate container with a capacity of 20-25 dl, and the vat was discharged from waste marmata, which can be used. “And cattle feed and reload the vat squeeze.

Set the yen mode. After entering all the vats into the exploitation, the battery starts operation at steady state, when the battery in the tail tank is filled

With water, fruit juices contain a minimal amount of alcohol and extract. In the head tank, the batteries are loaded with fresh fruitful husks from under the press from the marine shop and they are filled with fermenting wort from the pre-tank battery, which already contains enough alcohol and extract.

The head and tail vats are every vat of the battery and every day they are replaced.

The removal of young wine is made from the head vat upon reaching an alcohol concentration of 12-15% and an extract of 4-7%, which occurs when the battery is put into operation after the fluid passes through 5 b tanks and at steady state in 10-12 vats. The increase in the strength of the wine and the extract in the wort as it passes through the diffusion battery also depends on the content: ani alcohol and extract in fruit extracts.

A practically possible daily removal from a fermentation-diffusion battery with a tank capacity of 60-70 dl and loading fruit fermentation in a 350-400 kg vat is 15-20 dl of young wine.

Wine is drained from a fermentation-diffusion battery into a merchant 22 chunks. Merged wine, containing more than 1.4% alcohol and having a density of less than 0.7%, merges from the mernik into the storage and processing compartment and into the slop vats // - 20 or barrels. A weakly acidic WINE, containing alcohol less than 14%, rolls up to 17% of the alcohol content, after which it is drained into a settling tank to stand up to the yeast.

Defending the wine lasts up to 20 days, depending on the processed fruit culture. With sufficient clarification, the wine is poured in the usual way to free it from yeast sediment. The overflowing. My thigh-knee wine is pumped into blended vats, where it is blended and adjusted to the established condition in the usual way.

Subject invention

Method (Production of wine from fruit marc and similar liquor, vodka and seaweed wastes, characterized in that the said raw materials are subjected to digestion in an extraction-diffusion battery "the product obtained is further processed in the winemaking industry.