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Saccharomyces bayanus IMB Y-5022 yeast strain for sparkling wine production by tank method relates to production of sparkling wine from grapes of white, red and rose varieties by a batch method during secondary fermentation in acratophores. Under conditions failing to favour secondary fermentation, secondary fermentation duration has decreased by 9-14 days. Characteristic of the yeast strain are the following valuable indicators: high competitive ability; increased resistance to sulphur dioxide (acratophore mixture fermentation with free sulphur dioxide content equal to 35±5 mg/dm3 in 4 days); the strain provides for active fermentation of acratophore mixture at a temperature of 12±2°C; acid-resistant (pH 2.7, optimum - 3.0-3.2). |
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Wine sediment clarification method Invention relates to winemaking industry. Clarification of sediment (101, 201), in particular, wine sediment, is performed in an installation containing at least one rotor screw centrifuge (8, 18) intended for centrifugal clarification (105, 205) of sediment (101, 201) with formation of a solid phase (106, 206) and a liquid phase (107, 207). Prior and/or during centrifugal clarification (105, 205) one performs fining (103, 203) of the sediment (101, 201) by way of addition of at least one clarification substance (104, 204). It is efficient to perform fining at 8 - 25°C with serial addition of gelatine and kieselsol. One determines the content (208) of dregs in the liquid phase or partially clarified sediment; based on such content, one performs the clarifying substance dosaging and the screw centrifuge control. |
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Sparkling wines production method One prepares wine materials blend, reservoir liqueur and yeast cream. Yeast autolysate in an amount of 5-8% of the yeast cream weight is introduced into yeast cream reactivated at a temperature of 35-37°C during 2-4 hours. One performs obtainment of a fermentative mixture, introduction of yeast autolysate in an amount of 1.8-3.0% of the mixture weight into the fermentative mixture, repeated fermentation of the mixture and wine enrichment with yeast biologically active substances. Autolysate is prepared from such yeast biomass by way of thermal treatment at temperature of 55-60°C during 15-20 hours, self-cooling to 37-42°C with subsequent fermentative treatment with fermentative preparations of β-glucosidase and β-galactonurase activity or their mixture at a ratio of 1:1. One performs sparkling wine filtration, dosage liqueur introduction, filtration and dispensing. |
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Saccharomyces cerevisiae vkpm y-3973 yeast strain for fruit-and-berry wine production Invention relates to winemaking industry. "Quince -D" Saccharomyces cerevisiae yeast strain is deposited in the All-Russian Collection of Industrial Microorganisms (VKPM), Federal State Unitary Enterprise State Research Institute for Genetics, under Registration No Y-3973. Y-3973 strain has spore formation capability, ferments and digests glucose, sucrose, maltose, galactose, 1/3 of raffinose. Saccharomyces cerevisiae VKPM Y-3973 yeast strain has a high fermentative activity, well ferments quince wort containing sugar in an amount of 14.75 g/100 cm3 accumulating 8.79 % vol. of ethanol. The strain can more completely digest carbohydrates with formation of ethanol increased by 0.79 % vol. as compared to a conventionally known strain during the same period of fermentation. The specificity of the wine material produced with usage of Saccharomyces cerevisiae Y-3973 strain in a finer aroma and taste. |
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Wine material production method Grapes are crushed; free-run must and press fraction of the first pressing are separated, mixed and sulphurised. One applies to the filling a pure yeast culture starter represented by a mixture of grape pulp and bentonite (in an amount of 50-100 mg/dm3 of the mash) preliminarily heated at a temperature of 60-70°C during 10-15 minutes, at the following components ratio, wt %: pulp - 90-95, bentonite - 5-10. Pulp of the same variety grapes is subjected to heat treatment. Must with a concentration equal to 400 - 800 mln/cm3 with yeast applied on the filling is fermented. When the remaining sugar weight concentration is no more than 4 g/dm3, the wine material is separated from the yeast biomass and pulp. |
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Wine beverage production method Actinidia arguta or black currant berries are milled into 5-8 mm particles. The produced material is sulphurised with sulphuric dioxide in an amount of 100 mg/dm3; one adds dissolved dry yeast and performs preliminary fermentation during 24 h at 20-22°C with further separation of wort. Wort is standardised until sugars content is 22% and fermented at 7-18°C; upon fermentation completion, wort is clarified by way of settling during 5 days at 5°C. After racking, the wine material is maintained for 8 months at 3°C, subjected to thermal treatment during 1 h at a temperature up to 60°C and standardised until alcohol content is 18%. For the latter purpose one uses water-and-alcohol extract of dried Japanese rose fruits produced by way of fruits infusion in 70-75% ethanol with water duty being 1:4 during at least 72 h at 20-22°C. The wine material is put to rest for 1 m at 22°C in a closed container, preferably - made of glass and containing oak chips in an amount of 4 g/dm3 with further filtration and bottling of the produced wine beverage. |
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Method for technological evaluation of technical variety grapes Proposed method for determination of technical variety grapes technological effectiveness is as follows: one performs grapes analysis for chemical and biochemical compound determination, ensures mathematical processing of analysis data for determination of indices characterising grapes technological effectiveness and classifies grapes in terms of category of technological effectiveness in accordance with the said indices. |
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Saccharomyces cerevisiae imb y-5031 yeast strain for production of sherry wine materials Invention relates to Saccharomyces cerevisiae IMB Y-5031 yeast strain and may be used during sherry wine materials production. For the first time, the said strain was produced of the yeast deposit of spontaneously fermented must of Aligote variety grapes (OJSC Solnechnaya Dolina). |
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Saccharomyces cerevisiae imb y-5030 yeast strain for white table wines production Invention relates to Saccharomyces cerevisiae IMB Y-5030 yeast strain and may be used for alcohol fermentation of must during white table wines production. |
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Saccharomyces cerevisiae imb y-5032 yeast strain for production of red table wine materials Invention relates to Saccharomyces cerevisiae IMB Y-5032 yeast strain and may be used for alcohol fermentation of must during red table wines production. |
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Saccharomyces cerevisiae imb y-5029 yeast strain for dessert wine production Invention relates to Saccharomyces cerevisiae IMB Y-5029 yeast strain for fermentation of must and pulp of muscat variety grapes. The strain is produced by way of commercial selection of the yeast deposit of spontaneously fermented must of Muscat Yantarny variety grapes (LLC Solnechnaya Dolina). |
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Strain of yeast saccharomyces cerevisiae for production of champagne Strain of yeast Saccharomyces cerevisiae DZIV-12 has high biochemical and technological properties. It is deposited in the Russian National Collection of Industrial Microorganisms (RNCIM) under the registration number of Saccharomyces cerevisiae RNCIM Y-3980 and can be used in production of champagne. |
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Apple brandy production method Alcohol is fractionally distilled with breeding of the first, the second and the third fractions of distillate. The third fraction breeding is performed from the rectification column; the fraction is subjected to aromatisation by way of infusing apple peel in an amount of 50-100 g/l during 5-7 days and to filtration. One prepares a blend with concentration of ethyl alcohol equal to 40-42% vol. from the distillate second fraction and the aromatised fraction, at a ratio to the distillate second fraction equal to 1:10, and purified water. The blend is clarified; brandy is bottled. Before blend preparation the second and the aromatised fractions of the distillate are maintained in oak casks during no less than 3 years, in particular, from 3 months to 2 years. |
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Method for production of wine material for low-oxidised table red wine production Grapes are subjected to crushing and destemming; Tannin SR Terroir preparation of condensed tannins at a concentration of 100-15- mg/dm3 is introduced into the produced mash. The mash is sulfited, heated up to 45-55°C, maintained during 2-3 hours and cooled to 20-30°C. The free-run must is separated; the run-off mash is pressed. A mixture of ascorbic acid (50 mg/dm3) and Glutarom preparation is introduced into the must at a ratio of 1:4-6. The must is clarified and fermented to produce wine material for low-oxidised table red wine production. |
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Red wine beverages production method Grapes (with sugar content no less than 200 g/dm3) are crushed, sulfited and exposed to vibration impact at oscillation frequency equal to 6.6-23 Hz, with amplitude equal to 1-5 mm, in an atmosphere of inert gas (carbon dioxide) under its pressure equal to 1 bar and expenditure equal to 4-28 dm3/h during 30-60 minutes. Mash is slightly fermented till sugars content in the wort is equal to 160 g/dm3 and fortified till alcohol content is equal to 16% vol. After the wine material mash infusing during 1-2 days the wine material is separated and the beverage is clarified. For fortification one uses rectified ethyl alcohol or wine distillate or rectified wine distillate or grape distillate or rectified grape distillate. |
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Fermentation method and device for its implementation Method for treatment of a vegetal product in the form of a milled substance envisages: milled substance storage in the first tank to enable the substance fermentation inside the tank and formation of a hood of solid articles floating over the liquid mass; connection of the second tank to the first one in order to collected gaseous products resulting from fermentation therein; the both tanks isolation; reduction of gas pressure in the first tank; connection of the second tank to the first one at a point positioned below the hood for gaseous products self-induced movement due to differential pressure between the two tanks with the gaseous products contacting the hood while moving upwards. The device includes two tanks connected via a system of tubes to three valve devices to ensure gaseous products collection and drainage in the tanks and pressure control. |
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Device for fermentation of a vegetal product in the for of a milled substance, preferably - must, includes an external body separated with at least a division wall into two vessels representing the first tank for milled substance containment and the second tank intended for collection of gaseous products generated in the process of milled substance fermentation, two valve devices and a pressure control means. The tanks are positioned vertically one over the other and communicate via a system of tubes. The pressure control means represents a third valve device in the form of valves, two of them installed in parallel on the first system of tubes. The second tank is connected to a pressure sensor having an electronic information unit with a memory device connected to it and programmed to control pressure in the first tank by means of the third valve. |
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Method for regulation of temperature distribution in cylindrical reservoir with wine material Regulation of temperature distribution in performed in a cylindrical reservoir with a wine material; the reservoir has an outside "jacket" with a cooling medium circulating therein along a closed circuit, including a valve controlled by the electric drive, a compressor and pipelines connecting the above element and the "jacket"); temperature distribution through is performed by way of measuring the wine material temperature in the centre of the reservoir. Additionally, the temperature is measured at the reservoir wall along the same horizontal axis. Relying on the two temperature values, one determines the average temperature value in accordance wherewith the cooling medium temperature in the reservoir "jacket" is set with the help of the compressor till the temperature measured is equal to the said average temperature value. |
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Method for regulation of temperature distribution in cylindrical reservoir with wine material Regulation of temperature distribution in performed in a cylindrical reservoir with a wine material; the reservoir has an outside "jacket" with a cooling medium circulating therein along a closed circuit, including a valve controlled by the electric drive, a compressor and pipelines connecting the above element and the "jacket"); temperature distribution through a is performed by way of setting the required temperature of the cooling medium in the reservoir "jacket" for which purpose the wine material temperature is measured in the centre of the reservoir. Additionally, the temperature is measured at the reservoir wall along the same horizontal axis. Relying on the two temperature values, one determines the average temperature value in accordance wherewith the cooling medium temperature in the reservoir "jacket" is set due to by means of the valve controlled by the electric drive till the temperature measured is equal to the said average temperature value. |
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Method for flavoured wine making Flavouring raw materials are represented by their CO2 extraction cakes that are mixed before fermentation with a sugar-containing medium (at a ratio of 1:2-3) and pure yeast culture cream, maintained for 4-6 hours and added to the sugar-containing medium. Upon fermentation completion the press cakes are separated from the wine material by way of filtration and subjected to technological treatments. The sugar-containing medium is represented by grape must or fruit-and-berry juices. |
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Apple wort is sulfited and separated in two parts. The first part is added sugar to, fermented till 12% vol. proof, settled, raked off and sulfited. A portion of the wine material equal to 10-15% is separated, matured for 50-60 days using rowan wood chips. The produced wine materials are blended, whenever required - sugared into ready table wine condition, treated with fining agents, delivered for rest, filtration and bottling. The other part of wort is fermented by the periodic method until the content of alcohol in the wine material is 5.0% vol. After settlement, de-yeasting and sulfitation the wine material is delivered for special apple wines blending. After alcoholising up to 14-16% vol. one adds the infusion (produced by way of 68-70% vol. wine-and-alcohol solution maturation using rowan wood chips) in an amount equal to 3% of the blend volume. One performs correction in terms of alcohol and sugar content, treatment with fining agents, delivery for rest, filtration and bottling. The chips used are sized 20×10×2.5 mm, are preliminarily treated with heat during 48-72 h at a temperature of 80-100°C until the chips ultimate moisture content is no more than 15% and are taken at a ratio of 100 g of chips per 1 dm3 of wine material. |
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Sea-buckthorn wine production method Clarification is performed by way of treatment bentonite suspension, exposure to ultrasound with intensity equal to 1.5 W/cm2 and frequency equal to 42 kHz during 5 minutes under continuous stirring conditions. The wine material is settled for 18-24 hours and racked off with the sediment centrifuged, the resultant fugate added to the wine material. The wine material is filtered and demetalised with Thermoxid 3A ion exchange sorbent with the wine material continuously supplied into the column at a rate equal to 30 volumes per 1 volume of the sorbent per hour to ensure iron ions content equal to 0.2-0.7 mg/dm3. The wine material is blended with rectified ethanol and invert sugar syrup, filtered and bottled. After bottling the sea-buckthorn wine is sulfurised with potassium or sodium metabisulfite. Bottled wine is pasteurised for at least 60 min at a temperature of 65°C. |
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Method for production of red table wine materials Grape bunches are loaded into an air-tight reservoir on the bottom whereof one applies SO2-containing preserving agents in an amount of 70-100 mg/kg of grapes in conversion to sulphur dioxide. In 2-3 hours one performs spaying with an enzyme preparation solution of pecto-proteolytic activity and enzyme- sulphite maceration during 4-6 hours with an enzyme preparation and sulphur dioxide produced as a result of a SO2-containing preserving agent decomposition. Grape bunches are crushed; mash is divided into two parts. One part is delivered for fermentation, the other - into a reservoir filled with liquid nitrogen till formation of accumulated frost with thickness within the range of 5-6 cm to be maintained during 3-4 hours. The mash is pressed; wort is mixed with fermenting mash. The enzyme preparation of pecto-proteolytic activity is represented by trenolin rouge or trenolin rot or lafase or extrazyme. The SO2-containing preserving agent is represented by kadifit or inodose or sodium metabisulphite or potassium metabisulphite. |
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Ingredients composition for flavoured sea-buckthorn wine For production of 1000 dhal of a flavoured sea-buckthorn wine one uses initial components of first and second drainage water-and-alcohol infusion prepared of a mixture of the following dry vegetal ingredients: 11.0-13.0 kg of yarrow, 5.0-7.0 kg of artemisia, 23.0-25.0 kg of saffron, 17.0-19.0 kg of cardamom, 23.0-25.0 kg of nutmeg, 11.0-13.0 kg of mint and 5.0-7.0 kg of cinnamon in an amount of 220-800 dm3, sugar syrup in an amount of 950-1000 dm3, dry sea-buckthorn wine material demetallised with "Termoxide 3A" ion-exchange sorbent in an amount of 8000-8190 dm3 and rectified ethyl alcohol till 15.0-18.0 vol. % proof - balance. |
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Sparkling wine production method One prepares a reservoir and a dosage liqueurs by way of sucrose dissolution and introduction of citric and lactic acid in an amount of 0.3-0.7 g/l and 0.2-0.5 g/l respectively for the reservoir liqueur and 1.0-3.0 g/l and 1.0-4.0 g/l for the dosage liqueur. The reservoir liqueur is filtered; a preparation enriched with oak wood components (in an amount of 0.03-0.1 g/l) is additionally introduced into the dosage liqueur; one performs filtration and maintenance during 7 days - 1 month. The fermentative mixture (containing the following acids: tartaric, citric and lactic acids, additionally introduced into the blend in an amount of 0.5-1.5 g/l, 0.1-0.5 g/l and 0.5-1.5 g/l, respectively) undergoes afterfermentation during 17-25 days by a continuous or periodic method. One performs treatment with cold, filtration, the dosage liqueur introduction, filtration and wine bottling. |
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Special apple wine production method Wort produced as a result of apple grinding and mash pressing is sulphurated up to 75-100 mg/dm3 of total sulphurous acid content, sugared (in case of necessity) and fermented. Fermentation is performed till naturally fermented alcohol accumulation is no less than 5 vol. %. Fermented wort is settled for 1-3 days, racked off, sulphurated and fortified to 14.0-16.0 vol. %. One sugars the blend and simultaneously introduces an infusion with 68-70 vol. % alcohol concentration in an amount of 7-10% of the blend volume for ethanol content in the ready product to be18.0% and for sugar weight concentration to be 5.0 g/dm3. The blend is clarified and bottled after 10-days rest. The infusion is produced by way of maturation of a wine-and-alcohol solution with 68-70 vol. % alcohol concentration on chipped apple-tree wood during 3-5 months at a ratio of 1 dm3 of the wine-and-alcohol solution per 100 g of chips; one uses chips sized 4-6 cm in length (cross section equal to 0.25-0.36 cm2), thermally treated during 48-72 hours at a temperature of 80-100°C till the final moisture content is equal to no more than 15%. The described action imparts maturity to the wine and excludes water usage which beneficially affects the wine quality. Apart from the products generated during fermentation (aldehydes, amino acids, organic acids etc.), the wine is enriched with substances extracted from apple-tree wood (lignin-tannin complex) during prolonged maturation of the wine-and-alcohol solution using chips which plays a prominent part in formation of the wine organoleptic properties, improving them and guaranteeing consistent high quality of the wine. |
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Method for production of natural sweet white fruit wine 0.8-1.2 kg of green tea is introduced into dry table fruit wine in an amount of 8-12 dhal and maintained during 8-12 days with periodical stirring; the infusion is decanted and filtered out. Sorted out dry fruits are loaded into the reservoir and onto the revolving grate; the wine infusion of green tea is pumped with air driven from it. The mixture is cooled to +4°C and carbonised with carbon dioxide under a pressure of 0.2-0.4 MPa during 3-5 minutes till carbon dioxide content is no more than 4-6 g/l . Dried fruit is maintained in the medium of carbon dioxide for no less than 1 day; the reconditioned fruit is unloaded. The apple wine undergoes hot filling into a bottle with reconditioned fruit preliminarily introduced into it in an amount of 1-10 pieces per bottle. The bottles are placed into boxes, wrapped with a stretch film and maintained in a warm room during 10-14 days for blanching. |
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Apparatus for producing alcoholic beverages Apparatus for producing alcoholic beverages consists of a cylindrical reservoir, having a cover and a nozzle for releasing fermentation gases, which is mounted on a frame with possibility of turning about the horizontal axis and fixation. There is a nozzle in the bottom part of the reservoir for feeding compressed carbon dioxide gas, and there is a ring lug on the inner side of the cover on which a cylindrical filter element is fit. A closed chamber is formed between the top end of the filter element and the cover, which is liked to a nozzle for tapping the filtrate. An annular gap is formed between the wall of the reservoir and the outer cylindrical surfaces of the ring lug and the filter element. |
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Fermentation of sugar-containing raw product Sugar-containing raw material is loaded into vertical cylindrical fermentation chamber rotating about horizontal axis and accommodating perforated disk arranged therein with limited clearance to ferment raw material at pressure of fermentation gases. The latter are intermittently released from said chamber. Prior to gas release, said chamber is intermittently rotated. Perforated disk is arranged in fermentation chamber to immerse unobstructed by gravity into fermenting raw material. |
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After washing fruits are rinsed with anolyte of electrochemically-activated water with pH=4÷5, cut into pieces with seeds separation, pulp is milled and sulfurated by way of introduction of NaHSO3 crystalline salt in amount of 40-50 mg of SO2 per 1 kg of pulp which salt is preliminarily dissolved in catholyte of electrochemically-activated water prior to introduction into the mash. The pulp is fermented with fludase preparation in an amount of 0.06-0.09 g per 1 kg of the mash at a temperature of 25°C during 20-30 hours and filtered; the preparation is preliminarily dissolved in catholyte of electrochemically-activated water. The mash is added sugar and nitrogenous nutrition to, pasteurised, cooled and fermented. Wine is racked off the yeast deposit, clarified and stabilised. Prior to fermentation one adds ascorbic acid to cooled clarified mash in the course of production of wine of raw material with low acidity. |
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Method of table apple wine production Wort produced from apples or reconstituted concentrated apple juice undergoes fermentation using special yeast races pure culture by periodical method or in an apparatus with packing under high yeast concentration conditions. The wine material is drawn off from the yeast by way of decantation, clarified by way of defecation or treated with bentonite and seasoned on chips during 28-32 days at a temperature of 12-14°C, the ratio being 1 dm3 of wine material to 100 g of chips. The chips are made of apple-tree wood, sized 4-6 cm in length (cross section 0.25-0.36 cm2) and heat-treated in a drying chamber during 48-72 hours at a temperature of 80-100°C until the chips final humidity is no more than 15%. The wine material is drawn off from the chips and additionally seasoned during 18-22 days. In case of necessity sugar is added to the wine material which is conditioned into ready wine which is treated with fining agents, delivered for rest, filtered and bottled. In the process of seasoning on chips the wine taste is shaped due to enrichment with substances extracted from apple-tree wood (phenol, aromatic compounds, organic acids etc) with the subsequent processes ultimately accelerated. The taste becomes full and balanced; the aroma is complex, with fruity tones combined with light tones of cream and apple-tree wood. The fine amber colour has a golden shade. The taste grade is increased from 8.3 to 8.7. |
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Dosage liqueur production method One performs deoxygenation of wine materials blend and their heat treatment in a flow at a temperature of 38-42°C with subsequent maintenance at a temperature of 30-35°C during 20-24 hours. One bleeds part of the wine materials blend from the total flow delivered for champagnisation; this blend part is sterilised by way of filtration and used at a temperature of heat maintenance for dosage liqueur preparation. For this purpose one mixes the wine materials blend with sucrose in an amount ensuring sugariness of the mixture 740-750 g/dm3, dissolving sucrose under thorough stirring conditions during 1.5-2.0 hours. After deoxygenation a part (equal to 5-6% of the mixture volume) is bled from the total flow of the wine materials blend, filtered and added to the mixture proceeding with stirring and conditioning the liqueur sugariness to 700 g/dm3. The liqueur is filtered and maintained at a temperature of 10-25°C for 28-30 days under a carbon-dioxide pillow created of carbon dioxide from the fermentation tanks, with a saturated aroma-forming compound. |
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Sparkling white muscat wine production method Blend is prepared, refrigerated and biologically deoxygenated. Then it is maintained under conditions excluding its enrichment with aerial oxygen. Based on the blend of white wine materials one prepares reservoir and dosage liqueur and yeast cream. The reservoir liqueur, a sugar-containing composition and yeast cream are introduced into the blend; the fermentative mixture undergoes afterfermentation (that is champagnisation) by an continuous or periodic reservoir method at a temperature no higher than 15°C for no less than 17 days till the quantity of fermented sugar is no less than 18 g/dm3. The champagnised wine is separated from yeast, refrigerated by way of cooling to a temperature of minus 3-4°C and maintaining at this temperature for no less than 24 hours. Then the wine is filtered under isothermal conditions and delivered into a receiver. Filtration into the receiver is combined with simultaneous light dose introduction of dosage liqueur and the sugar-containing composition into it during the batch selection period in an amount ensuring 6-8% sugariness of the wine depending on production of the required sparkling wine brand. The sugar-containing composition is represented by concentrated muscat must divided into two parts, the first part is introduced into the fermentative mixture in an amount to ensure sugar concentration in it 19-22 g/l. The second part is mixed with the dosage liqueur at a ratio of 65-90:10-35 and introduced into the receiver. The sparkling muscat wine is maintained for no less than 5 days, finally filtered and bottled. The wine is honoured with 3 gold medals at international contests. Taste grade - 9.8. |
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Sparkling rose wine production method Blend of white wine materials is prepared, refrigerated and biologically deoxygenated. Based on the blend one prepares reservoir liqueur and yeast cream. The reservoir liqueur and yeast cream are introduced into the blend; the fermentative mixture undergoes afterfermentation (that is champagnisation) by an continuous reservoir method at a temperature no higher than 15°C for no less than 17 days till the quantity of fermented sugar is no less than 18 g/dm3. The champagnised wine is separated from yeast, refrigerated, filtered and delivered into the receiver with simultaneous light dose introduction of dosage liqueur into it during the batch selection period in an amount of 9-10% of its volume for ensuring sugar weight concentration conditions typical of semi-sweet or sweet sparkling wine. The dosage liqueur is prepared in a reactor of red wine material produced of Cabernet Sauvignon grapes or a wine material mixture produced of Cabernet Sauvignon and Merlot grapes. Content of the wine materials produced of Cabernet Sauvignon grapes in the mixture is less than 50%. For this purpose one adds sugar into the wine material or wine materials mixture; sugar is dissolved by way of stirring under inactive gas pressure maintaining a constant 0.5-1.5 atm pressure in the reactor. Then the liqueur is filtered and maintained under anoxic conditions for no less than 3 months. The sparkling rose wine is filtered and refrigerated at a temperature of minus 1-4°C. Then it is maintained for no less than 16 hours at this temperature, finally filtered and bottled. The invention allows to reduce the costs of wine production, increase yield and extend the range of wines manufactured at champagne production enterprises, ensures production of a kind of rose wine, stability of its colour and taste profile. The produced liqueur has a different density which excludes sedimentation of colourants; its ageing improves the liqueur properties transmissible to the wine. The wine is honoured with 5 gold medals at international contests. The wine taste grade is 9.8. |
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Method for production of champagne by continuous method Reservoir liqueur and yeast cream are prepared of a white wine materials blend. One introduces the yeast cream into the blend in an amount of 1.0-1.5 mln. cells per 1 ml of the wine material, delivers the blend into the upper part of the reservoir and biologically deoxygenates it at a temperature of 10-12°C for 5-24 hours. Into the flow of the deoxygenated blend one introduces the reservoir liqueur in an amount sufficient for sugar concentration to be 18-24 g/dm3 and the yeast cream in an amount of 1.5-2.5 mln. cells /ml; one delivers the fermentative mixture into the upper part of the spout on the centre of a massive single-capacity fermentative reservoir with a volume of 10 thousand decalitres or more and proceeds with secondary fermentation (that is champagnisation) by a continuous reservoir method at a temperature no higher than 15°C for no less than 17 days till fermentation of no less than 18 g/dm3 of sugar. Champagnised wine bleeding is performed from the lower lateral over-bowl part of the reservoir under conditions excluding carbon-dioxide pillow formation in the reservoir; wine bleeding is done through a wine pipe the height whereof structurally corresponds to the height of the top point of the fermentative mixture delivery into the reservoir. In the process of fermentation champagnised wine with yeast cell concentration more than 20 mln/l is discharged from the lower bowl part of the reservoir and returned into the fermentative mixture in an amount of 0.1% of the fermentative mixture delivered for secondary fermentation. Periodically, in proportion to yeasty dregs accumulation in the reservoir, they are bled from the lower bowl part of the reservoir and subjected to deep autolysis. Then lysate material is separated by way of decantation, subjected to rough and fine filtration and introduced into the fermentative mixture. Champagnised wine is separated from yeast, refrigerated, filtered and delivered into the receiver. One performs light dose introduction of dosage liqueur into the wine during the batch collection period in an amount ensuring required sugar weight concentration conditions, finally filtrates and bottles the wine. The wine is honoured with 5 gold medals. The wine taste grade is 9.8. |
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Wine materials production method Grape raw material undergoes fermentation and carbonic maceration by way of sprinkling fermenting raw material with wort at the stage of fretting fermentation. At the stage of fretting fermentation the wort is represented by gravity-flowing fraction of fermenting wort; the fraction is separated on the 4th -5th fermentation day. This wort is blended with 3-6% homogenised wine yeast, heated up to a temperature 35-40°C; one introduces into the wort a mixture of sulphur dioxide and carbon dioxide in an amount of 15-50 mg/dm3, dioxide and carbon dioxide in an amount required for a 0.07-0.2 MPa pressurisation in the tank. The grape raw material is sprinkled with the produced mixture 2-3 times per day. The grape raw material is represented by whole bunches of grapes or pomace. |
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Method of active dry yeast reactivation Method provides introducing a preparation of active dry yeast Saccharomyces cerevisiae in water in the ratio 1:10. Then the mixture is exposed for 4-6 h at temperature 23-27°C. The produced suspension is layered to reactivated yeast and a supernatant. The supernatant is removed. |
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Method of stabilising grape wine Polyvinylpyrrolidone (PVP) is mixed with at least one light fullerene, for example C60, in weight ratio 1.0:(0.001-0.3). A mixture of mainly light fullerenes (MLF) C60 and C70 may be used instead of one fullerene. The mixture is dissolved in the wine. The wine is held until precipitation stops and the precipitate is removed. After mixing, the obtained mass is ground until powder with a homogenous colour forms. A mixture of PVP and MLF in form of a wine solution, which is obtained beforehand by extracting MLF from fullerene-containing soot with the PVP wine solution, can be used. |
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Sparkling apple wine production method Dry wine yeast providing for active fermentation is preliminarily reactivated by way of mixing dry wine yeast preparation with a nutrient medium consisting of blend wine materials and sugar with a natural yeast-based product added to the nutrient medium in an amount of 1 kg per 1 kg of yeast. Addition of the said yeast-based product promotes cell cytoplasmic membrane consolidation and enhances yeast resistance to osmotic shock. Yeast is separately added to juices in an amount from 20 to 30 g/l and the juices are separately fermented at a temperature of 15-25°C till residual content of sugars is 3-6 g/dm3. Upon fermentation completion the fermented apple wine material is racked off and subjected to fining. The fining agent is represented by bentonite or varied flocculants. After fining the wine materials are racked off, filtered and forwarded for storage before usage in blends. The blend is prepared of bottling-stable apple wine materials prepared by way of fermentation of reconditioned and freshly squeezed apple juice taken at a 2:1-5:1 ratio based on test blending. Added to the blend is reactivated dry wine yeast providing for active fermentation and a sugar-containing component for content of sugars and weight concentration of acids titrated (in conversion to malic acid) to be 20.0-26.0 g/dm3 and 5.0 - 6.0 g/dm3 accordingly, malic acid content being 4.0 - 6.0 g/dm3 and pH not in excess of 3.8. The sugar-containing component is represented by sand sugar, refined sugar or concentrated apple juice. For obtainment of the colour gamut required it is recommended that the blend is treated with activated carbon. Added to the blend is a fermentation activation agent that may be represented by inactivated yeast on a carrier, yeast autolysates, salts containing nitrogen, magnesium or phosphorus. The blend undergoes secondary fermentation in fermentation reservoirs by periodic method, stirred, at a 15-25°C temperature during 12-18 days until pressure in the reservoirs is no less than 400 kPa at 20°C. Apportion of wine having undergone secondary fermentation is seasoned during 10-30 days, chilled to 0-(-)3°C, filtered and delivered into the receiving reservoir. The remaining portion is chilled to 0-(-)3°C, filtered and delivered into the receiving reservoir. The seasoned and the unseasoned wine portions are mixed in quantities of 20-50% and 50-80% accordingly with the sugar-containing component is dosaged for the required sugar weight concentration condition. Then sparkling apple wine is seasoned in the receiver reservoirs during at least 6 hours, filtered and bottled. Due to optimum blend composition and secondary fermentation process intensification one provides for qualitative peculiarities (sparkling and foaming properties) of the sparkling wine, a harmonious taste with light fruit tones in the flavour that manifest themselves depending on the sugar-containing component used. |
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Sparkling apple wine production method Dry wine yeast providing for active fermentation is reactivated by way of mixing dry wine yeast preparation with a nutrient medium consisting of wine materials blend and sugar with a natural yeast-based product added to the nutrient medium in an amount of 1 kg per 1 kg of yeast. Preliminarily reactivated dry wine yeast is separately added to freshly squeezed and reconditioned apple juice in an amount from 20 to 30 g/l and the juice is separately fermented at a temperature of 15-25°C till residual content of sugars is 3-6 g/dm3. Upon fermentation completion the wine material is racked off and subjected to fining, racked off, filtered and forwarded for storage before usage in blends. The blend for sparkling apple wine is prepared of bottling-stable apple wine materials prepared by way of fermentation of reconditioned and fresh apple juice taken at a 2:1-5:1 ratio. Then the blend is separated in two portions. The first portion is used for preparation of a fermentative mixture by way of addition of reactivated dry wine yeast and a sugar-containing component for content of sugar and weight concentration of acids titrated (in conversion to malic acid) to be 20.0-26.0 g/dm3 and 5.0 - 6.0 g/dm3 accordingly. Added to the produced fermentative mixture is a fermentation activation agent represented by inactivated yeast on a carrier, yeast autolysates and nitrogenous compounds. The fermentative mixture undergoes secondary fermentation in fermentation reservoirs by periodic method at a 15-25°C temperature during 12-18 days, periodically stirred, until pressure in the reservoirs is no less than 400 kPa at 20°C. The wine is chilled to 0-(-)3°C, filtered and delivered into the receiving reservoir where the sugar-containing component is dosaged for the required sugar weight concentration condition. Sparkling apple wine is seasoned in the receiver reservoirs during at least 6 hours, filtered and bottled. Reactivated dry wine yeast and the sugar-containing component are added to the second blend portion for content of sugar in the tirage mixture and weight concentration of acids titrated (in conversion to malic acid) to be 20.0-26.0 g/dm3 and 5.0 - 6.0 g/dm3 accordingly. The produced tirage mixture is bottled and subjected to secondary fermentation at a 10-12°C temperature during 30 days. Upon secondary fermentation completion wine is separated from yeast deposit by way of transvasion and filtering, chilled to 0-(-)3°C and filtered. Then it is delivered into the receiver reservoir and added the sugar-containing component to for the required sugar weight concentration condition. Sparkling apple wine is seasoned in the receiver reservoirs during at least 6 hours, filtered and bottled and/or (prior to addition of the sugar-containing component to wine having undergone secondary fermentation by bottle method) mixed with wine having undergone secondary fermentation by periodic method at a 1:2-1:4 ration, then seasoned during at least 6 hours, filtered and bottled. |
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Method for production of "apelsinovoe" fruit-and-grape natural special sweet white wine Concentrated apple and orange juices are mixed in an amount of 55-65 and 35-45% respectively. The mixture is restored with drinking water till sucrose percentage is 8-12%, then it is added sugar to (in two stages) for total content of sugars to be 250-270 g/l. First sugar is added to the restored mixture till its sucrose percentage is 19-20%, nitrogenous nutrition for yeast is added, the mixture is fermented on a pure yeast culture at a temperature of 20-25°C during 10-20 days till alcohol concentration is 11.0-12.0 vol. %. After fretting fermentation is over one adds the remaining quantity of sugar, the remaining sugar is additionally fermented during 15-30 days to produce wine material with an alcoholic content of 15-16.5 vol. %. The wine material is settled during 1-3 days, racked off (if necessary), sulfurated for total sulphur dioxide content to be from 100 to 120 mg/dm3, brightened and left for rest during 5-12 days. Then it is blended with grape table white dry wine material in an amount of 10-15% of the total blend volume, brought to sweet wine condition in terms of sugar content and treated to impart pouring resistance. The wine material is left for rest at a temperature of no more than 20°C during 10-12 days and filtered with subsequent pouring. The wine taste grade is 9.2. |
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Method of activating pure culture of wine yeast Mixture of yeast suspension with sterile wort is treated through vibration at frequency of 5-11 Hz and amplitude of oscillations of 4-5 mm for 15-30 minutes with ratio of yeast suspension to wort equal to 1:40-50. The source of vibrations is placed inside the mixture at a distance of 1/3-2/3 from the surface of the mixture. |
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Method for production of strong drink One combines coupage preparation and separate thermal treatment of its components - alcohol distillates matured in contact with oak wood, softened water and sugar syrup. At the beginning the alcohol distillates and sugar syrup are mixed in a ratio to provide for the required conditions in terms of sugar content in the finished coupage after adding softened water. The obtained mixture is cooled down to -6 - -15°C, saturated with oxygen to an excess pressure of 0.05-0.2 MPa, kept at that temperature for 5-10 days and filtered at the cooling temperature. Then softened water is heated till cavitation bubbles production and mixed with the cooled filtered mixture of distillate and sugar syrup. After that one conditions it to environmental temperature, filters it and sends it for post-blending rest. The alcohol distillates are represented by cognac alcohol or grape crude alcohol, or grain alcohol, or a mixture of the specified alcohols. |
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Method of producing wine material Grapes are processed, wort or pulp is fermented, comenic acid is added in amount of 150-300 mg/dm3 and the wine material is separated from the yeast biomass. Comenic acid is added in two steps: before fermentation of wort or pulp in amount of 50-100 mg/dm3 and after separation of the yeast biomass in amount of 100-200 mg/dm3. |
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Method of producing baliz wine Blend is prepared by mixing red wine with Baliz medicinal agent in ratio of 1:1. The blend is then held for 20-30 minutes before obtaining a ready wine beverage from deep red to ruby colour. This enables production of a new wine which is stable during storage owing to high antimicrobial, antiphlogistic and anti-toxic effect. |
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Method of production of port wine Wine material is produced according to a well-known technique, fortified and split into three streams. The first stream in amounts of 50% is treated with electromagnetic field (EMF) with frequency of 25-30 Hz for 30-60 minutes and the second stream in amounts of 25% is treated with electromagnetic field (EMF) with frequency of 10-15 Hz for 30-60 minutes. Then the steams are heat treated at 55-60°C and filled with oxygen. The first two streams are heat treated for 5 days and the third stream without being treated with EMF in amounts of 25% is heat treated for 10 days followed by combining all the streams. Whereupon further production operations are performed, wine is rested and bottled. |
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Method for differentiation pathogenic and nonpathogenic burkholderia Surface antigenic complex (Ag 8) is detected as a part of microbial cells in antigen-antibody crossed electrophorersis with using goat's immune serum containing antibodies to specified antigen recovered from B Pseudomallei 100 with formamide, with antibody titre "РИД" 1:16-1:32. Upon termination of the electrophoresis session, the plates are looked through. Precipitate peaks observed in gel structure testifies the presence of antigenic complex 8 of pathogenic B pseudomallei and B mallei, while the negative result shows the absence of antigens of pathogenic burkholderia. |
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Production method of wine materials from hybrid kinds of grape Yeast biomass is prepared using the wort made from European kinds of grape and the concentration of yeast cells in the biomass in the hybrid wort must be 150-300 million cells per 1 cm3. It is introduced into the wort from hybrid kinds of grape and fermented. The oxygen concentration in the hybrid wort in the course of fermentation must be 10-30 mg/dm3. The wine material is separated from the yeast biomass with the residual suger being 20-50 g/dm3. |
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Method of processing grapes and grapes processing line Grapes from vehicle 1 are unloaded into receiving hopper 2 with a metering feeding screw conveyor supplying the grapes into crusher-stemmer 3. The stemmed grapes are crushed and pump 4 supplies the fibre into pneumatic press 5 where it is pressed to obtain must collected in storage tank 6. Pump 7 pumps over the must into continuous cooler 8 cooling the must to 10-12°C after which the must goes to sedimentation tank 9. After sedimentation for 10-24 hours, the sediment is separated and removed, the must is cooled in cooler 11 to fermentation temperature, a pure culture of wine yeast is added and the must is fermented in fermentation tanks 12 until complete fermentation of sugars. The obtained wine material is pumped over by means of a pump 13 into the wine storage reservoir. In the course of active fermentation, the wine fumes and carbon dioxide produced are discharged from the fermentation tanks 12 through the lid of the upper hatch into the fumes condenser 15 where the fumes are condensed resulting in carbon dioxide and condensed aqueous-alcoholic mixture. The carbon dioxide undergoes a two-stage compression in compressor 17, 19 to reach pressure of 10-12 bars along with cooling in intercooler and final cooler 18, 20 and the condensed carbon dioxide is filtered in filter 21 in three stages, the first of which removes residue of water vapour and alcohol fumes by means of a depth filter having 1 um pores, the second stage sorbs smells and the third one refines it through the membranes with size of pores 0.2 mcm. The purified carbon dioxide is directed to the must to sedimentation tank 9, to the fibre for pressing to pneumatic press 5, to the liquefaction station, to the wine storage reservoir to be stored in the carbon dioxide medium and to the pressure and take-up unit of the wine material tramping device 27 and 28 for pumping the wine material from the wine storage reservoir. The condensed aqueous-alcoholic mixture is divided into some parts, one of which is accumulated and drawn in the accumulating reservoir 24 as flavoured alcohol, the second part is used for a partial condensation of the fumes and reduction in foaming on the surface of the fermenting medium by means of return and spraying over the fermenting surface of the fermentation tanks, and the third part is returned to the fumes condenser 15 through the condensate sprayer 14 for cooling of the wine fumes and carbon dioxide by means of spraying to a fog-like condition. The flavoured alcohols from the accumulating reservoir 24 are supplied by means of pump 25 for improving the flavour of table, strong, dessert and semisweet wines. The condensed aqueous-alcoholic mixture is used for a partial condensation of the fumes and reduction in foaming on the fermenting medium surface by means of return and spraying over the fermenting surface. The carbon dioxide undergoes a two-stage compression to reach pressure of 10-12 bars and cooling by means of non-oil carbon dioxide compressor 17, 19 equipped with intercooler and final cooler 18 and 20. The compressed carbon dioxide is filtered in three stages, the first stage performs depth filtration through the pores of 1 mcm, the second stage uses activated carbon, and the third stage performs filtration through the pores of 0.2 mcm. The purified carbon dioxide goes to the carbon dioxide liquefaction station. |
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Production method of aged table wine Using the known method wine material is produced from grapes, then it is fermented, afterfermented and aged. Before afterfermenting or aging the wine material is treated with bioactive substances of yeast cells by adding fresh yeast lysate prepared by means of treatment of the yeast suspension with concentration from 1·109 to 2·109 cells/cm3 by the acoustic field with frequency of 10 kHz minimum and with intensity of oscillations from 15 to 55 W/cm3 for 20-40 minutes at a temperature between 0 to 15°C. The yeast lysate is added at a rate between 0.2 and 0.5% for white wine or at a rate between 3.0 and 6.0% of the wine material volume for red and pink wine. The wine material is treated and bottled. |
Another patent 2550958.