Method for production of table wine

FIELD: wine production.

SUBSTANCE: claimed wine is obtained by blending of wine material or wine material and concentrated juice to provide necessary sugar content. Then blend is filtered through sterile membranes with pore size of 0.2-0.4 mum, cooled to -2 - -5°C, mixed with adsorbent and argol crystal in ratio of 99:0.5:0.5 and conditioned under agitation for 24-48 h. Then product is racked off, filtered through diatomite powder and heated up to 40-55°C for 1-10 min to increase colloidal stability. Wine is bottled in preheated up to 70-80°C bottles, oxygen from over-wine space is removed by filling with inert gas, and bottle is capped with preheated up to 70-80°C cork. Method of present invention makes it possible to increase wine stability from 3 to 6-7 months.

EFFECT: table wine with increased stability.

2 ex

 

The invention relates to the wine industry. A known method for the production of table wine, involving the blending of dry wine and canned wort, grape juice concentrate, processing, blending, storage at low temperature, the extract at a temperature of 40°C for 15-20 days without access of air, the wine bottling at a temperature of 55-60°With warmed to 50°With bottles and cap them pre-heated tubes (Kishkovsky Z.N., Merjanian A. the Technology of wine, Meters, Light and food industries, 1984, s-269).

The disadvantage of this method is that it does not describe the entire sequence of processing methods.

A known method for the production of table wine, obtains a wine stock, centrifuging it, sulfitation, processing bentonite and FSW or tannin, FSW and gelatin, exposure to sedimentation, filtration through diatomaceous earth, the heat of wine, cooling it, making finely chopped cream of Tartar, storage in the cold, filtered through diatomaceous earth, pouring cold or hot sterile technique in bottles previously rinsed with warm water at a temperature of 35-40°C (Modern methods of production of grape wines edited Gan, M., Light and food industries, 1984, p.101-103).

The disadvantage of the local method is not sufficiently high stability of the finished product.

The closest method to the present invention is a method for the production of table wine, involving the blending of wine or wine and concentrated juice, mixing the blend with the adsorbent, the extract mixture, filtration through hard-shelled powder, Department of precipitation, passing through fine diatomite, sterile filtered through a membrane filter, heating to 50°bottling wine in the bottle and the closure of its tube (Modern methods of production of grape wines under reggelin, M., Light and food industries, 1984, s-302).

The disadvantage of this method is not sufficiently high stability of the wine.

The technical result of the proposed method is to increase the stability of the wine.

This result is achieved by a method for the production of table wine, involving the blending of wine or wine and concentrated juice, mixing the blend with the adsorbent, extract it, filtering through hard-shelled powder, cooling, separating the precipitate, sterile filtration through membranes, heat the wine in the bottle and the closure of its tube, characterized by the fact that sterile filtration through the membrane is carried out after blending, after which the blend is cooled to minus 2 or minus 5°With, mix it with the adsorbent and the crystal is mi Tartar in a ratio of 99:0,5:0,5, exposure is carried out with stirring for 24-48 hours followed by filtration through hard-shelled powder, and the heat of wine are within 1-10 minutes to a temperature of 40-55°bottling is carried out in a pre-heated up to 70-80°With a bottle of nadinola space which removes the oxygen from the air by filling it with an inert gas, and a corking carry out pre-heated to 70-80°With tube.

The proposed method is as follows.

To obtain table wine the wine kumajirou or kumajirou the wine and juice concentrate to provide the necessary sugars. Followed by sterile filtration through membranes with pore size of 0.2-0.4 microns. The blend is cooled to minus 2 or minus 5°C, mixed with the adsorbent and crystals of Tartar in a ratio of 99:0,5:0,5 and incubated under stirring within 24-48 hours. Then the mixture is separated from the precipitate, filtered through a hard-shelled powder and to improve the colloidal stability heat the wine to a temperature of 40-55°C for 1-10 minutes, then poured into pre-heated to 70-80°With a bottle of nadinola space which removes the oxygen from the air by filling it with an inert gas, and the capping conduct pre-heated to 70-80°With tube.

Example 1.

For the Holocene table wine the wine kumajirou. Followed by sterile filtration through membranes with pore size of 0.2 microns. The blend is cooled to minus 2°C, mixed with the adsorbent and crystals of Tartar in a ratio of 99:0,5:0,5 and kept under stirring for 24 hours. Then the mixture is separated from the precipitate, filtered through a hard-shelled powder and to improve the colloidal stability heat the wine to a temperature of 40°C for 10 minutes, then poured into pre-heated to 70°With a bottle of nadinola space which removes the oxygen from the air by filling it with an inert gas, and the capping conduct pre-heated to 70°With tube.

Example 2.

To obtain table wine kumajirou the wine and juice concentrate to provide the necessary sugars. Followed by sterile filtration through membranes with pore size of 0.4 microns. The blend is cooled to minus 5°C, mixed with the adsorbent and crystals of Tartar in a ratio of 99:0,5:0,5 and kept under stirring for 48 hours. Then the mixture is separated from the precipitate, filtered through a hard-shelled powder and to improve the colloidal stability heat the wine to a temperature of 55°C for 1 min, then poured into pre-heated to 80°With a bottle of nadinola space which removes the oxygen of the air is and by filling it with an inert gas, and capping conduct pre-heated to 80°With tube.

The proposed method can improve the stability of the wine.

Method for the production of table wine, involving the blending of wine or wine and concentrated juice, mixing the blend with the adsorbent, extract it, filtering through hard-shelled powder, cooling, separating the precipitate, sterile filtration through membranes, heat the wine in the bottle and the closure of its tube, characterized in that the sterile filtration through the membrane is carried out after blending, after which the blend is cooled to minus 2 or minus 5°With, mix it with the adsorbent and crystals of Tartar in a ratio of 99:0,5:0,5, and exposure is carried out with stirring for 24 to 48 h followed by filtration through hard-shelled powder, and the heat of wine are within 1-10 min to a temperature of 40-55°bottling is carried out in a pre-heated up to 70-80°With a bottle of nadinola space which removes the oxygen from the air by filling it with an inert gas, and a corking carry out pre-heated to 70-80°With tube.



 

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