The method of obtaining ethyl alcohol

 

(57) Abstract:

The invention is intended for use in the wine industry, in particular for the production of cognac alcohol. The method involves obtaining a wort, his digestion, clarification, distillation and contacting the obtained ethyl alcohol with lignin-containing material in the presence of oxygen. Before fermentation to increase the acidity of the original wort, then thick high acid brandy wine enriched with yeast autolysates. Obtained after fractional distillation of cognac alcohol is subjected to boiling in the presence of lignin-containing material, which is used as subjected to heat treatment wood of the vine or oak leaves. The original acidity of a must govern by processing it in calcium sulfate, and the enrichment of yeast autolysates thick wine stock is carried out by heat treatment and aging. To achieve maximum results it is advisable before boiling in dilute to about 50. % saturated with oxygen cognac spirit to make sugar. The proposed method allows to reduce the duration of the aging of cognac by usct more complete extraction of components, determining specific quality cognac aroma, taste and Golden color. 4 C.N. f-crystals, 11 PL.

The invention relates to the wine industry and can be used to produce ethyl alcohol.

There are many ways of obtaining cognac, aimed at accelerating its growth and improve quality.

For example, a method of producing ethyl alcohol, which consists in sharing in the process of aging oak staves and oak leaves that were pre-washed with water, pour a solution of alkali, insist, then washed and dried in two stages: first at a temperature of 25oC, and then at a temperature of 50-60oC (and.with. The USSR 1198114, MKI C 12 H 1/22, BI N 46, 1985).

The closest in technical essence is a method for ethyl alcohol by exposure in the presence of pre-treated wood and oxygen, in which to accelerate the ripening and improve the quality of ethyl alcohol in the quality of the wood used cuttings of perennial shoots (sleeveless) or part of the bole of a grape plant, which is pre-crushed, subjected to heat treatment porneste contact with alcohol 300-1000 cm2/gave, the exposure is carried out in 2-3 years (a.c. The USSR 1097668, MKI C 12 H 1/22, BI N 22, 1984).

The disadvantage of this method is the length of the maturation process and not a high quality product because of the low level of biochemical transformations of the components of wood at a temperature of processing 125oC and incomplete extraction in the process of aging, and low oxidation of alcohols and slow decay of lignin to aromatic aldehydes.

The problem solved by the invention is to shorten the duration of the aging process cognac by accelerated playback of the main chemical, physical-chemical and biochemical reactions, as well as improve its quality due to more complete extraction of components that produces a particular quality, cognac aroma, taste and Golden color.

This object is achieved due to the fact that in a method of producing ethyl alcohol, namely to produce wort, his digestion, clarification, distillation and contacting the obtained ethyl alcohol with lignin-containing material in the presence of oxygen, before fermentation to increase the acidity of the source is yeast, and obtained after fractional distillation of cognac alcohol is subjected to boiling for 25-30 min in the presence of lignin-containing material, which is used as subjected to heat treatment wood of the vine or oak leaves at a rate of 30-40 g/DM3and 15-20 g/DM3respectively. While the original acidity of a must govern by processing it in calcium sulfate, and the enrichment of yeast autolysates thick wine stock is carried out by heat treatment at a temperature of 42-45oC and holding at this temperature for 3 days. Heat treatment of wood of the vine and oak leaves is carried out at a temperature of 140-150oC for 10-15 hours and 120-130oC for 5-6 h, respectively. In addition, to achieve maximum results it is advisable before boiling in a dilute solution of 50 vol.% and oxygenated cognac spirit to make sugar at the rate of 1 g/100 cm3.

One of the decisive factors determining quality parameters of cognac, is a chemical compound used to produce cognac wine materials. The substance introduced into the mash of grapes or arising in the texts in the process of fermentation and distillation (distillation) of wine stock and are one of the main components, involved in the formation of specific taste of cognac. A special role belongs to active (true) acidity of the grapes. Increased acidity contributes to the formation of esters, which occurs during prolonged heating of the wine stock still in Cuba. In addition, the high acidity of the wine stock eliminates the need to use sulphur dioxide when defending wort and storage of wine stock to perekurki providing a fatal adverse effect on the receiving cask.

However, directional changes in the chemical composition shepherd wine special techniques technological instructions on developing cognac wine materials are not provided.

In the proposed method, the regulation of the pH of the wort is carried out before clarification (settling for 6-8 h) by adding calcium sulfate based 1-1,5 g/DM3with regard to bring its pH to 2.6 to 2.8. Subsequent distillation of high acid-enriched yeast autolysates of wine material provides reception of ethyl alcohol with a high content of components enanthic ether (cognac oil), which may cause complex Ariza thick high acid grapes due to the influence of high temperature and acidity, contributing to a more complete transition in nitrogen compounds, phosphorus compounds and other products of deep decay in yeast cells. In addition, the enzymatic transformation of the individual components inside the yeast cells. Due to a higher content in yeast different enzyme systems in the future in wine activated many biochemical processes: decomposition of proteins, carbohydrates, formed amino acids, organic acids, aldehydes, accumulate aromatic alcohols, esters and other substances that are beneficial to the taste and aroma of cognac alcohol.

The process of heat treatment of lignin-containing material to a state of thermal degradation patterns of the cellular tissue of the walls, leads to a dramatic increase their degree of permeability, which in turn helps to increase the speed of extraction of the components due to the weakening of the structural-anatomical obstacles to its passage. Along with this heat treatment causes the transition of soluble lignin in the form of a further collapse in the process of atunaisa with the formation of aromatic aldehydes - vanilla, coniferious, lilac, sinepower etc.

In addition, cepacia more than 30 min) and full enough to extract valuable products of decomposition tanino-lignin complex and other important components of wood (leaf), defining high organoleptic characteristics of brandy.

After boiling brandy alcohol, enriched with valuable components of a vine or oak leaves (lignin and the products of its decay, tannins, as well as components of the extract) are placed in metal tanks (containers), where his maturing within 1 year with periodic saturation of oxygen (once in 2 months at the rate of 12-15 mg/DM3.

Preparing the wood of the vine is as follows.

Ripe vine, resulting from the autumn crop of grapes crushed to the size of 4-5 cm, soaked in cold water at a water ratio of 5-6 for 3-4 h in order to remove the grassy taste and excess tartaric acid, are placed on a lattice trays to drain water, then subjected to heat treatment in a drying chamber at a temperature of about 105-150oC for 10-15 hours thus Prepared wood stored until use in a dry place.

Preparation oak leaves perform the following way.

Mature leaves are harvested, sorted, washed in cold water and lay it on the lattice pallet DL is>C and dried for 5-10 hours

Prepared wood of the vine or oak leaves used for making brandy.

Enrichment of ethyl alcohol components tanino-lignin complex is carried out in a special reactor made of stainless steel (or red sheet copper) and is equipped with a device for heating and reflux.

Pre-charged to the reactor specially prepared wood of the vine or oak leaves at the rate of 40 g/DM3or 20 g/DM3respectively. Brandy alcohol beforehand (in syrup) at the rate of 1 g/100 cm3saturated with oxygen by ozonation him through the ceramic nozzle and is directed to the reactor. After loading the contents of the reactor boil for 25-30 minutes, after which heating is stopped and cooled with running reflux.

After cooling, cognac alcohol, enriched with wood (leaf), send in a metal container for holding during the year, during which time in 2 months it is saturated with oxygen from the calculation of 10-12 mg/DM3after which prepare the blend of the required conditions of cognac with the>Remaining in the reactor the wood of the vine (or leaves) pour a small amount of softened water and carry out the distillation of the alcohol, which is used in the blend.

The use of the proposed essential features set forth in the claims, allows to achieve the desired technical result - receipt within 1 year of brandy, not inferior in taste advantages brandy 4-5 year old spirits in oak barrels without the use of expensive oak wood, as well as the possibility of recycling the vine, resulting from the autumn pruning of vineyards.

Examples of specific performance.

Example 1. Original wort sugar content of 17.3 g/cm3pH=3,4 divided into two parts, one of which (experience) increased the acidity to pH=2,7 by making calcium sulfate (gypsum) in the amount of 1.3 g/DM3(dose plaster is set on the basis of the results of the test treatment under laboratory conditions). Processed gypsum wort is sent to the sludge within 6-8 h, and then was removed from the sediment and spaziali on čkd. After completion of fermentation (with residual sugar: not more than 0.2 g/cm3) wine was sent for thermal obrabotka with the yeast sediment.

The clarified wine were analyzed (table. 1).

Next high acid-enriched yeast autolysates wine were subjected to fractionated distillation, and the resulting eau-de-vie were analyzed (table. 2), were diluted with softened water to the fortress of 50 vol.%, made sugar (syrup) at the rate of 1 g/100 cm3, was placed in the reactor fed with oxygen for 5 min and boiled for 30 min in the presence of treated wood vines at a rate of 40 g/DM3. After a specified time of boiling, the heating was stopped, the reactor was cooled, and then eau-de-vie, enriched with wood, were placed in a glass bottle (fill factor of 0.8), closed with a plastic cap and kept for 1 year from time to time (1 every two months), saturating it with oxygen by ozonation through the ceramic nozzle for 5-7 minutes

After this aging period (1 year) cognac spirit was subjected to chemical and organoleptic analysis (table. 3).

Example 2. Same as in example 1, but boiling ethyl alcohol for 30 min was carried out in the presence cooked the oak leaf and stalk the p 3. The same cognac spirit that in examples 1, 2, but sustained (without boiling) for 1 year in oak barrels (PL. 5).

Example 4. The same cognac spirit that in examples 1-3, was boiled in the presence of treated wood vines at a rate of 40 g/DM3for 15, 20 and 40 min, and then tested. The results are presented in table. 6.

Example 5. The same cognac spirit that in examples 1-4, boiled for 30 min with different amounts of wood of the vine. The results of the analyses are presented in table. 7.

Example 6. The same cognac spirit that in examples 1-5, boiled for 30 min in the presence of treated oak leaves, which were added at the rate of 10, 15 and 30 g/DM3.

The results are shown in table. 8.

Example 7. The same cognac spirit that in examples 1-6, boiled in the presence of oak leaves at the rate of 20 g/DM3for 15, 20 and 40 minutes the Results are shown in table. 9.

Example 8. Original wort sugar content of 17.3 g/100 cm3, pH=3, defended within 6-8 hours, was removed from the sediment and spaziali on čkd. The resulting wine was osvetleni sludge was removed from the yeast sediment and analyzed. The results are shown in table. 10.

The decree is nacny alcohol were analyzed. The results are shown in table. 11.

Analysis of the results showed that:

- increase the acidity of the wort helps when fermentation accumulation in grapes (table. 1, 10), as well as enrichment of the last autolysates of yeast, when it is further distilled in the cognac alcohol (PL. 2, 11) high content of esters, higher alcohols, aldehydes and other valuable components responsible for the formation of the organoleptic characteristics of cognac. When this optimum is pH=2,6-2,8. The decrease in pH below 2.6 is undesirable, as in this case, the yeast will work in a depressed condition, and modify other external factors (temperature, etc.,) can stop fermentation;

- boiling ethyl alcohol in the presence of heat treated wood of the vine or oak leaves, followed by exposure (assimilation) within 1 year in sealed containers at periodic oxygen saturation ensures completeness, harmony and coherence of taste, Golden color and elegant floral-vanilla flavour (PL. 3, 4). However, the optimal duration of boiling is 30 minutes Boiling the same for 15 and 20 min is not possible to obtain necessary and rudeness in taste (PL. 6, 9).

- the optimal number of wood of the vine is 40 g/DM3and oak leaves - 20 g/DM3. When using the wood of the vine in the amount of 25 and 30 g/DM3and oak leaves at 10 and 15 g/DM3brandy alcohols obtained slightly coloured with poorly developed sense of taste and simple fragrance. The use of higher dosages: wood vine - 50 g/DM3and oak leaves - 30 g/DM3causes excessive rudeness in taste and too dense colour (PL. 7, 8).

The use of the proposed method of producing ethyl alcohol in comparison with the method of the prototype allows to considerably improve its organoleptic advantages and significantly speed up the ripening process, reducing the aging period of up to one year, which will reduce the cost and increase the economic efficiency of its production.

1. The method of obtaining ethyl alcohol provides for wort, his digestion, clarification, distillation and contacting the obtained ethyl alcohol with lignin-containing material in the presence of oxygen, characterized in that before fermentation to increase the acidity of the original wort is, and obtained after fractional distillation of cognac alcohol is subjected to boiling for 20 to 30 minutes in the presence of material containing tanino-lignin complex, in which use is subject to heat treatment to degrade the cellular structure of the tissue of the wood of the vine or oak leaves at the rate of 30 - 40 g/DM3and 15 to 20 g/DM3respectively.

2. The method according to p. 1, characterized in that the regulation of the acidity of the original wort is carried out by processing it in calcium sulfate.

3. The method according to p. 1, characterized in that the enrichment of yeast autolysates thick high acid wine stock is carried out by heat treatment at 42 - 45oC and holding at this temperature for 3 days.

4. The method according to p. 1, characterized in that the heat treatment of the wood of the vine is carried out at 140 - 150oWith over 10 - 15 h, and oak leaves at 120 - 130oC for 5 - 6 hours

5. The method according to p. 1, characterized in that before boiling in dilute up to 50% vol. and oxygenated cognac alcohol make sugar at the rate of 1 g/100 cm3.

 

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