Process for production of natural sparkling wine

Description:

The invention relates to the wine industry, in particular to a process for the manufacture of natural sparkling wine.

The process of biological stabilization of wines is known, using 5-nitrofurilacrylic acid, which in concentrations of 5 mg / dm³ allows microbiological stabilization of dry wines, and in the amount of 10 mg / dm³ of semi-sweet and semi-sweet wines [1].

It is known the process of purification of unpleasant odor drinks which provides treatment with sorbent with metal content in the dose of 0.01 ... 0.08 g / dm³, previously obtained from grape seed, grape seed or grape seed cake after their base destruction and processing with copper or zinc salt solution, after which the drink is kept 3 ... 5 days with subsequent decanting [2 ]. '

The use of sulfuric acid at a maximum value of 300 mg / dm is also known³ as antiseptic and antioxidant and sorbic acid at a maximum value of 200 mg / dm³, for the microbiological stabilization of wines [3].

The process of stabilizing wine with sorbic acid in combination with citric acid, malic acid, ascorbic acid with synergetic and antimicrobial effects is also known [4].

Also known is the process of stabilizing sparkling wine which includes pasteurization of raw wine, preparation of fermentative mixture, secondary fermentation, administration of expedition liqueur, introduction of sorbic acid at a dose of 200 mg / dm³ and sulfuric acid at a dose of 100 mg / dm³, cooling and bottling of the product, but this process leads to the onset of ethylsorbate (within 12 months up to 1.65 mg / dm³), which gives the wine an unpleasant, specific smell of pineapple and celery that makes it organoleptic unusable [5].

The problem on this issue solves the present invention is the possibility of using sorbic acid as a preservative for natural sparkling wine in order to obtain a stable finished product with high organoleptic characteristics.

The process according to the invention removes the disadvantages mentioned above in that it includes pasteurization of raw wine, preparation of fermentative mixture, secondary fermentation, administration of expedition liquor and refrigeration of the product. At the same time prior to the administration of the expedition liquor 1/3 of its volume is treated with sorbent with copper or zinc content, obtained from grape juice, grape seed or grape seed cake, the treatment dose constituting 0.8 ... 1, 1 g / dm³, it is maintained within 3 to 5 days with subsequent decanting and mixed with the remaining part, after which sorbic acid is introduced in a dose of 150 ... 200 mg / dm³ and citric acid, the ratio of acids being respectively 1: 0.6.

Research has shown the possibility of using sorbic acid (potassium sorbate) in the production of natural sparkling wines by the reservoir method and the fact that within 6 months, the foreign ethyl sorbate did not appear.

Initially an experimental batch of natural sparkling wines, consisting of control and samples with increasing doses of sorbic acid of 50, 100, 150, 200 and 250 mg / dm, was set up.³.

At the organoleptic assessment the initial samples of natural sparkling wines proved to be flat in taste and as the concentration of sorbic acid increased, its degree of seizure increased. The assessment of the physico-chemical parameters is shown in Table 1, from which it was concluded that the addition of sorbic acid leads to an increase of pH by 0.07 units.

Table 1

Physico-chemical characteristics of natural stabilized sparkling wine

<td rowspan="2">Characteristics</td><td colspan="6">Doses of sorbic acid, mg / dm³</td>

<td>witness</td><td> 50</td><td> 100</td><td> 150</td><td> 200</td><td> 250</td>

<td>Mass concentration of titrable acidity, mg / dm³</td><td> 6,3</td><td> 6,3</td><td> 6,3</td><td> 6,3</td><td> 6,3</td><td> 6,5</td>

<td>pH</td><td> 3,25</td><td> 3,26</td><td> 3,27</td><td> 3,28</td><td> 3,30</td><td> 3,32</td>

<td>Oxidation reduction potential</td><td> 200</td><td> 205</td><td> 210</td><td> 220</td><td> 235</td><td> 240</td>

The analysis of the volatile compounds performed by the gas-liquid chromatography method (table 2) indicated that the optimum variant for the use of sorbic acid is 150 ... 200 mg / dm³. The content of the acetic aldehyde was reduced and the amount of volatile amines, the amount of fusel alcohols, ethyl acetate, 2-phenylethanol remained practically the same level.

MD 2309 C2 2003.11.30

Table 2

Mass concentration of volatile compounds of stabilized sparkling wine

<td rowspan="2">Volatile compounds</td><td rowspan="2">witness</td><td colspan="5">Doses of sorbic acid</td>

<td> 50</td><td> 100</td><td> 150</td><td> 200</td><td> 250</td>

<td>Acetic aldehyde</td><td> 72,3</td><td> 39,4</td><td> 47,0</td><td> 48,2</td><td> 41,0</td><td> 40,6</td>

<td>Ethyl acetate</td><td> 41,7</td><td> 34,2</td><td> 45,0</td><td> 35,6</td><td> 42,8</td><td> 34,0</td>

<td>2-Butanol</td><td> 44,4</td><td> 42,5</td><td> 45,0</td><td> 42,7</td><td> 42,0</td><td> 42,0</td>

<td>1-bututanol</td><td>traces</td><td>traces</td><td>traces</td><td>traces</td><td>traces</td><td>traces</td>

<td>Volatile amines</td><td> 17,9</td><td> 10,7</td><td> 9,7</td><td> 8,0</td><td> 6,3</td><td> 5,3</td>

<td>2-Amyl alcohol</td><td> 284,4</td><td> 274,7</td><td> 280,0</td><td> 293,0</td><td> 286,3</td><td> 304,0</td>

<td>Etillactat</td><td> 17,8</td><td> 10,7</td><td> 9,6</td><td> 5,3</td><td> 4,2</td><td> 2,6</td>

<td>Volatile amines</td><td> 26,7</td><td> 10,7</td><td> 12,0</td><td> 16,6</td><td> 17,0</td><td> 16,0</td>

<td>2,3-butylene glycol</td><td> 164,0</td><td> 138,7</td><td> 155,1</td><td> 101,0</td><td> 114,3</td><td> 149,6</td>

<td>Volatile amines</td><td> 44,4</td><td> 42,7</td><td> 34,0</td><td> 34,7</td><td> 33,7</td><td> 58,7</td>

<td>2-phenylethanol</td><td> 22,2</td><td> 21,3</td><td> 24,2</td><td> 24,0</td><td> 28,6</td><td> 42,7</td>

<td>Butyl ethyl</td><td> 0,03</td><td> 0,02</td><td> 0,02</td><td> 0,04</td><td> 0,04</td><td> 0,04</td>

<td>2-amyl acetate</td><td> 1,16</td><td> 1,12</td><td> 1,12</td><td> 1,24</td><td> 1,31</td><td> 1,21</td>

<td>Etilcapronat</td><td> 0,27</td><td> 0,31</td><td> 0,30</td><td> 0,31</td><td> 0,31</td><td> 0,25</td>

<td>Hexilacetat</td><td> 0,04</td><td> 0,05</td><td> 0,04</td><td> 0,06</td><td> 0,06</td><td> 0,06</td>

<td>hexanol</td><td> 0,10</td><td>traces</td><td> 0,08</td><td> 0,02</td><td> 0,04</td><td> 0,06</td>

<td>Etilcaprilat</td><td> 0,21</td><td> 0,30</td><td> 0,28</td><td> 0,28</td><td> 0,24</td><td> 0,24</td>

<td>Etilcaprinat</td><td> 0,11</td><td> 0,10</td><td> 0,17</td><td> 0,06</td><td> 0,04</td><td> 0,06</td>

<td>2-Phenylethanol acetate</td><td> 0,07</td><td> 0,04</td><td> 0,10</td><td> 0,06</td><td> 0,08</td><td> 0,08</td>

<td>The sum of the components of the enantic ether</td><td> 0,59</td><td> 0,71</td><td> 0,75</td><td> 0,65</td><td> 0,59</td><td> 0,55</td>

<td>Amount of rifle alcohols</td><td> 328,9</td><td> 317,1</td><td> 325,0</td><td> 335,7</td><td> 328,3</td><td> 346,0</td>

<td>The amount of volatile amines</td><td> 88,9</td><td> 64,0</td><td> 55,6</td><td> 59,3</td><td> 57,0</td><td> 80,0</td>

Following the microbiological, physico-chemical, organoleptic appreciation, a new experimental batch of sweet natural sparkling wines was placed (contained in sugars 50 g / dm).³, the mass concentration of sulfuric acid up to 150 mg / dm³):

1. Witness + 50 g / dm³ untreated liquor;

2. Cuvee + 50 g / dm³ untreated liquor + 100 mg / dm³ sorbic acid;

3. Cuvee + 50 g / dm³ untreated liquor + 150 mg / dm³ sorbic acid;

4. Cuvee + 50 g / dm³ untreated liquor + 200 mg / dm³ sorbic acid;

5. Vats + liquors (1/3 treated with sorbent with metal content + 2/3 not treated) + 100 mg / dm³ sorbic acid + 60 mg / dm³ citric acid (the ratio of sorbic acid and citric acid of 1: 0.6, respectively) was determined;

6. Vats + liquors (1/3 treated with sorbent with metal content + 2/3 not treated) + 150 mg / dm³ sorbic acid + 90 mg / dm³ citric acid;

7. Vats + liquors (1/3 treated with sorbent with metal content + 2/3 not treated) + 200 mg / dm³ sorbic acid + 120 mg / dm³ citric acid.

Table 3

Physico-chemical characteristics of natural sparkling wine stabilized after 3 months of storage

<td rowspan="2">Characteristics</td><td colspan="7">Alternative</td>

<td> 1</td><td> 2</td><td> 3</td><td> 4</td><td> 5</td><td> 6</td><td> 7</td>

<td>Mass concentration of titrable acidity, g / dm³</td><td> 6,1</td><td> 6,1</td><td> 6,1</td><td> 6,1</td><td> 6,1</td><td> 6,1</td><td> 6,1</td>

<td>pH</td><td> 3,10</td><td> 3,13</td><td> 3,14</td><td> 3,16</td><td> 3,10</td><td> 3,10</td><td> 3,10</td>

<td>The oxidation-reduction potential</td><td> 191</td><td> 186</td><td> 188</td><td> 184</td><td> 183</td><td> 184</td><td> 183</td>

The analysis of the volatile compounds in the natural sparkling wine stabilized after 3 months from the bottling of the experimental group is shown in table 4, which indicates the decrease of the degree of oxidation, of the amount of fusible alcohols, of the volatile amines, of the increase of the 2-phenylethanol content.

MD 2309 C2 2003.11.30

Table 4

Mass concentration of volatile compounds in sparkling wines stabilized after 3 months of storage

<td rowspan="2">compounds</td><td colspan="5">variants</td>

<td> 1</td><td> 4</td><td> 5</td><td> 6</td><td> 7</td>

<td>Acetic aldehyde</td><td> 72,3</td><td> 46,0</td><td> 40,1</td><td> 45,4</td><td> 47,8</td>

<td>Ethyl acetate</td><td> 46,3</td><td> 26,3</td><td> 32,6</td><td> 32,0</td><td> 30,0</td>

<td>2-Butanol</td><td> 41,5</td><td> 40,0</td><td> 31,3</td><td> 35,3</td><td> 34,3</td>

<td>1-bututanol</td><td>traces</td><td>traces</td><td>traces</td><td>traces</td><td>traces</td>

<td>Volatile amines</td><td> 14,5</td><td>H, 4</td><td>traces</td><td>traces</td><td>traces</td>

<td>2-Amyl alcohol</td><td> 286,7</td><td> 297,0</td><td> 243,5</td><td> 242,1</td><td> 257,5</td>

<td>Etillactat</td><td> 12,5</td><td>traces</td><td> 10,4</td><td> 12,3</td><td> 7,6</td>

<td>Volatile amines</td><td>traces</td><td>traces</td><td>traces</td><td>traces</td><td>traces</td>

<td>Volatile amines</td><td> 22,9</td><td> 17,1</td><td> 7,0</td><td> 8,2</td><td> 7,6</td>

<td>2,3-butylene glycol</td><td> 112,2</td><td> 114,2</td><td> 104,3</td><td> 98,3</td><td> 92,0</td>

<td>Volatile amines</td><td> 70,6</td><td> 34,3</td><td> 36,0</td><td> 32,8</td><td> 15,2</td>

<td>2-phenylethanol</td><td> 25,0</td><td> 28,6</td><td> 34,8</td><td> 41,0</td><td> 36,6</td>

<td>Amount of rifle alcohols</td><td> 328,3</td><td> 337,0</td><td> 274,8</td><td> 277,3</td><td> 291,8</td>

<td>The amount of volatile amines</td><td> 93,5</td><td> 51,4</td><td> 43,0</td><td> 41,0</td><td> 22,9</td>

The organoleptic appreciation of the natural sparkling wine stabilized after 3 months denoted in the 14 - flat wine, foreign, including mouse, oxidized, о active release of CO₂; variant 6 - optimal, clean, harmonious taste and taste, as well as the possibility of using the dose of 170 mg / dm³ of sorbic acid.

The organoleptic appreciation and the volatile sprouts of the aroma of natural sparkling wines stabilized after 6 months of storage highlighted the 6 variant as optimal. The natural sparkling wine was characterized by the aroma of flowers, without foreign aromas in the aroma and taste. The researches have shown the possibility of using sorbic acid in the production of natural sparkling wines as a preservative in association with sulfuric acid, citric acid and the treated expedition liqueur.

The result is the possibility of using sorbic acid as a preservative for natural sparkling wine and obtaining a stable finished product with high organoleptic characteristics.

The process of making natural sparkling wine is performed in the following way. In factories equipped with industrial and technological equipment for the production of natural sparkling wine, raw wine is pasteurized at a temperature of 55 ... 65 ° C without air access (for accelerating the maturation processes on account of the intensification of etherification reactions, removal of microorganisms, coagulation of proteins and pectin. ). Secondary fermentation is carried out in enamelled hermetic tanks, in which the pasteurized wine, the selected yeast mayonnaise and the tank liqueur are mixed.

The shipping liqueur is prepared in special reactors, equipped with mixers. First the wine is poured, the sugar is dissolved, the wine distillate is added, mixed, filtered and stored without access to oxygen for 100 days. Then filter and add 40 ... 50 mg / dm³ SO_2; after which 1/3 of the volume of the liquor is treated with sorbent with copper or zinc content in the dose of 0.8 ... 1.1 g / dm³, it is maintained for 3 to 5 days, decanted from the sediment and mixed with the remaining part, sorbic acid is introduced in a dose of 150 .. .200 mg / dm³ and citric acid, the ratio of acids being, respectively, 1: 0.6.

The prepared and treated expedition liqueur is introduced into the sparkling wine, which is cooled down to -4 to -5 ° C and stored for 4 to 5 days, after which it is bottled.

Example 1

The blend of raw wines treated Aligote, Sauvignon, Pinot pasteurized, introduced liqueurs of liquor, maize of selected yeasts Rare Neagră 2 and purees at secondary fermentation, after decanting was given expedition liqueurs, 1/3 of the volume to which it was treated with sorbent containing 0.8 g / dm of copper or zinc³, it was reduced for 3 days, decanted from the sediment and mixed with the remaining part, after which sorbic acid was introduced at a dose of 150 mg / dm³ and citric acid in a dose of 90 mg / dm³.

The wine cooled, isobarothermically bottled.

The finished product is characterized by a light straw color, fresh aroma, foreign flavors, harmonious taste.

Example 2

The blend of Chardonnay, Riesling and Aligote raw wines was pasteurized, tank liquors were introduced, Rcafiteli 6 selected yeast maize, secondary fermentation was performed, after decanting, delivery liquor was administered, 1/3 of the volume was treated with

MD 2309 C2 2003.11.30 sorbent with copper or zinc content in a dose of 1.1 g / dm³, it was reduced for 5 days, decanted from the sediment and mixed with the remaining part, after which sorbic acid was introduced at a dose of 200 mg / dm³and citric acid at a dose of 120 mg / dm³.

The wine has cooled, isobarothermically bottled.

The finished product is characterized by a golden straw color, fresh aroma, lighthouse! foreign scents, harmonious taste.