Process for sparkling wine production

The invention relates to the wine industry, namely to a process for the manufacture of sparkling wines.

It is known the process of making sparkling wines, which provides for the treatment of raw material wine, the preparation of treated wine and sugar of the liqueurs of tank and shipping with the introduction in the last of a product, which confines aromatic and extractive substances of oak, the preparation of the fennentativa mixture, secondary fermentation of the fennentative mixture in electronic vessels under the pressure of carbon dioxide and conditioning of the fermented mixture with shipping liquors [1].

The main disadvantage of this process is the very high requirements of the product which confines aromatic and extractive substances of oak, which is administered in the shipping liquor. These requirements are influenced by the fact that the native oak extract contains a large amount of potentially unstable substances, which may unbalance the physical-chemical stability and the organoleptic indications of the environment in which it is administered (the fermented mixture). In order to avoid these consequences as a product that confines aromatic and extractive substances of oak, a distilled wine (at least 5 years old) is used, the chemical composition of which is stabilized during aging. The production of the matured wine distillate takes a long time and is expensive. Notwithstanding the stabilization processes that take place during the maturation of the distillate, the expedition liqueur in which the matured wine distillate is administered cannot be used immediately to condition the fermented mixture, but requires a long rest. Rest constitutes at least 3 months, with subsequent filtration.

The problem solved by the invention is the diminution of the requirements regarding the product that confines aromatic and extractive substances of oak and eliminating the need for the long rest of the sugar liqueur.

The problem is solved by the fact that according to the requested process, which provides for the processing of wines from the raw material, the preparation of sugar liqueurs, the composition of the fennentativa mixture, the secondary fermentation of the fennentativa mixture in electronic vessels under the pressure of carbon dioxide and the conditioning of the fermented mixture with the liqueur, the liqueur product, which confines aromatic and extractive substances of oak, is administered in the fennentativa mixture.

The result consists in the possibility of using as a product, which confines aromatic and extractive substances of oak, of a cheaper material, due to the diminution of the requirements towards the product and to the reduction of the number of technological operations, due to the need for the prolonged rest of the shipping liqueur. As a product, which confines aromatic and extractive substances of oak, it is used the oak extract, obtained by the extraction of the oak wood (in the back of the dam, logs, chips, etc.) with various extragens (water, alcoholic solutions, wine, etc.). ) with or without further treatment.

The result is obtained by the fact that the fermentation that undulates after the administration of the oak extract in the pennite fennentative mixture to include the extractive and aromatic substances of the oak in complex transfonnations, which results in the self-stabilization of the finished fermented product. Potentially unstable substances in the environment with constant growth of alcoholic concentrates lose their solubility and are subsequently eliminated with the yeast precipitate. The aromatic complex manifests and stabilizes during reductive changes, due to yeast metabolism. Administration in the fermented mixture of protective colloids in the amount of 0.05 ... 0.20 g / dm³ (calculated in dry product) ensures longer stability.

To perform the process, standard equipment is used, used in vinification to treat the wines of the matter and for the manufacture of sparkling wines, namely Special vases (acratofores), pumps, vessels for the manufacture of liqueurs, etc.

The proposed procedure is performed in a non-negligent manner.

The wine concerned, intended for the manufacture of sparkling wine, is treated according to the оfter, accepted at the company, for its stabilization against any disturbances.

For the manufacture of tank and expedition liqueurs, treated wine, coarse and / or refined sugar, citric acid, ethyl alcohol and other necessary materials are used. The liqueurs are prepared by completely dissolving the sugar in the treated wine, afterwards it is filtered and directed to rest or directly to make up the fennentativa mixture.

The yeast may be prepared by rehydrating the active dry yeasts or by multiplying the existing yeast populations according to the known method.

The fennentativa mixture consists of treated wine, reservoir liqueurs, yeast maize. The extract of oak is administered in the fennentative mixture.

After consuming the required amount of sugar and reaching the proper pressure for the sparkling wines, in the fermented mixture is added the expedition liqueur to condition the sparkling wine after the sugar confinement to the desired filling. The conditional mixture is refrigerated and left to stand, then decanted from the sediment of yeasts with о filtration. In the mixture decanted before it

MD 2020 G2 2002.10.31 after filtration, colloids-protectors in the amount of 0.05 ... 0.20 g / dm are administered if necessary.³(calculated in dry product).

Example 1

The red raw material wine of the Cabernet Sauvignon variety destined for the manufacture of sparkling red wine was treated after о scud, accepted at the company, for its stabilization against any disturbances. at the same time, the liquors of the tank and of the expedition were prepared. From the wine of the prairie matter treated, the liqueurs of the reservoir and the mahogany of yeasts was prepared the fennentativa mixture in the quantity of 2300 dal with the sugar content 50 g / dm³ and yeast 4 mln. cells / cm³. 50 tiles of oak extract were obtained in the fennentative mixture, obtained by the extraction with wine-alcohol solution of 50 kg of oak logs. The fennentative mixture was transferred to a special enethetic vessel (acratofor), where, at 15-18 ° C, under the pressure of carbon dioxide formed, its secondary fermentation was carried out. When consuming 18 g / dm³ of sugar and reaching the pressure of carbon dioxide in the 450 kPa vessel, the mixture was cooled to 3 ° C, corrected for sugar content up to 55 g / dm³ with shipping liqueurs and left to stand for 48 hours.

The sparkling wine produced is stable against physico-chemical disorders and is characterized by an intense ruby ​​color, with a slow release of carbon dioxide in the bowls, with a stable and dispersed spray, with a pronounced aroma of the variety with nuances of ripening in pots. oak, with a pleasant and soft taste.

Example 2

The blend of white prine wines, intended for the manufacture of sparkling white wine, was treated according to the standard, accepted at the company, for its stabilization against possible disturbances. At the same time, reservoir and shipping liquors were prepared. From the wine of the prairie matter treated, the liqueurs of the reservoir and the maia of yeasts was prepared the fennentativa mixture in the quantity of 2300 dal with the sugar content 22 g / dm³ and yeast 3.5 mln. cells / cm³. 50 slabs of oak extract were obtained in the fennentative mixture, obtained by the extraction with wine of 25 kg of oak logs. The fennentative mixture was transferred to a special enethetic vessel (acrotofor), where, at

14 ... 16 ° C, under the pressure of the carbon dioxide formed, its secondary fermentation was carried out. When consuming 18 g / dm³ of sugar and reaching the pressure of carbon dioxide in the vessel of 450 kPa, the mixture was cooled to 0 ° C. The fennentate mixture was corrected for sugar content up to 45 g / dm³ with shipping liqueurs. The solution of protective colloids was administered in the mixture and the mixture obtained was left to stand for 24 hours, with subsequent filtration and isobarometric bottling.

The sparkling wine produced is stable against physico-chemical disorders and is characterized by a straw color, with slow release of carbon dioxide in pots under the form of small bubbles and dispersed foam, with a pleasant aroma of flowers, freshness, with hints of vanilla and oak, with a balanced taste.