Process for wine stock stabilization against crystalline turbidities

The invention refers! in the wine industry, namely a process of stabilizing the wine raw material! against crystalline disorders.

The process of stabilizing the raw material wines is known! against crystalline disorders, which consist! in that c! the unstable wines, which present, as a rule!, supersaturated solutes of tartaric salts, are subjected to cold treatment for a long stay at low temperatures, which allows the elimination of the surplus of tartaric salts after! formation and sedimentation of the crystalline precipitate [1].

The known process has some disadvantages. He needs me! cooling the wines up! at low temperatures, often close to their freezing point, and keeping them at these temperatures for a long time, until! in the formation, growth and elimination of crystals of tartaric salts. The major disadvantages of the process described are due to the fact that the elimination of the excess of tartaric salts is carried out! in two consecutive processes. The first and slowest is the process of formation of crystal germs, and the second, faster, is the growth on the basis of germs of large crystals. Crystal removal (by sedimentation, filtration or centrifugation) is possible! only starting with some critical dimensions that allow it.

It is also known the process of stabilizing wines against crystalline disorders, which consist! in the cooling of the wines, the introduction into the cool wines of the crystal germs of the tartaric salts with certain dimensions, keeping until the balance is established with the crystallization of the surplus of tartaric salts from the cold wines on the surface of the crystal germs, increasing and eliminating the crystals [2].

By this the process of stabilizing the wines can be accelerated as a result of the exclusion of the slow period of crystal germ formation, as well as due! large crystallization surface. The duration of the cold treatment can be considerably shortened !, and in some cases it can only be a few hours. Apart from the obvious advantages of the process described, he also has some shortcomings. The process involves the introduction of exogenous crystal germs into wines. This I need! special shooting! of these germs by their artificial formation! or collection from cold-treated wines, purification, drying, ripening, preserving and dosing. The success of the process depends on several factors, among which are the origin (crystalline structure! And purity) and the dimensions of the crystal germs. The growth of crystals can be! be done! only on the basis of germs of tartaric salts with characteristic structure! or close! the environment from which they crystallize !. Impurities and non-correspondence of the crystal structure of germs prevent! process, inhibiting their growth. The crystallization rate is proportional! with the contact surface of the germs with the cool wines, which I need! о careful sifting and splitting! of the crystals, the dimensions of which must! either optimal (small - for о surface! large contact and large - for fast sedimentation!).

The process of stabilizing the raw material wines is also known! against the precipitation of tartaric salts, which provides for their division into two! uneven parts, their separate cooling, the formation of crystallization seeds in the lower part! by adding an additive (potassium acids), homogenizing and keeping all the wine in the cold with subsequent separation! of crystals from stabilized wine, which allows the elimination of the need to use exogenous crystals of tartaric acids and considerably diminishes! of expenses [3].

At the same time, the mentioned process is not without its shortcomings, and first of all the need for a high qualification of the staff in its realization, as well as the impossibility of using it for the whole gamut! of wines, especially those with low acidity.

The problems I solve! proposed invention! they are the extension of the limits of use of the procedure for all! range of wines and simplification of its production.

The problems are solved by c! the proposed procedure provides for the cooling of the wine, the formation of crystal germs of the tartaric salts at the introduction of the crystallization agents, the intensive stirring, the keeping of the cold wine and the removal of the crystals. The crystals of tartaric salt crystals form in one or more areas with high concentration! of the crystallization agents, created by introducing them in the wine r! cit, at the same time! as crystallization agents it is used! tartaric acid and / or potassium bicarbonate in the amount of 0.1 ... 1.0 g / dm³. In wine with a pH higher than 3.5, tartaric acid is introduced, in the wine with a pH lower than 3.3 - potassium bicarbonate, and in the wine with a pH in the range 3.3 ... 3.5 both crystallization agents are introduced.

The result is const! m formation of crystals of tartaric salt crystals (the most important and long process) directly in the unstable cooled wine, regardless of its chemical composition! (acidity, concentration of salts, concentration of protective colloids). The formation of microcrystals takes place as a result of the increased concentrations (supersaturation concentrates) of the potassium ions and the tartaric ions, created m the inhomogeneous areas of the cool wines due! introduction of additives into them - tartaric acid, potassium bicarbonate or their mixture depending on the active acidity! (PH).

The dispersion of the microcrystals formed (endogenous) in the non-homogeneous areas of the whole volume of wine and keeping the recited wines allows their rapid growth! pan! to dimensions that can be separated from the stabilized wine. The quantities of additives added in the cooled wines (0,1 ... 1,0 g / dm³) are established according to concentrates and I assure! formation of crystals with optimal dimensions and surface, as well as maintaining the physico-chemical balance in the treated wines.

MD 4047 Cl 2010.06.30

Quantities of additives less than 0.1 g / dm³ due to the formation of the low concentration of microcrystals, which considerably decreases the overall growth rate and prolongs the cold storage period necessary to achieve stability.

Quantities of additives greater than 1.0 g / dm³ due to the formation of the high concentration of microcrystals, which, although having a high overall growth rate, considerably diminish their final size and may create difficulties in their subsequent separation from the treated wine. Use of additives in quantities greater than 1.0 g / dm³ it may also lead to the risk of colloidal destabilization of the treated wines as a result of the substantial modification of their active acidity.

The realization of the proposed process allows the creation of optimal conditions of crystalline stabilization for the whole range of wines, regardless of the ions that are predominant for the physico-chemical and organoleptic balance.

Taking into account the optimum active acidity (pH) for the physico-chemical balance and the stability of the wines, between 3.3 and 3.5, in the wines with the acidity of this range the mixture of tartaric acid with potassium bicarbonate is used, in this way, that this balance is kept to a maximum.

For wines with a surplus of salts (pH greater than 3.5) tartaric acid is used, and for acid wines (pH less than 3.3) potassium bicarbonate is used, which partially allows this balance to be adjusted in they.

The essence of the invention consists in the fact that the germs of the crystals of the tartaric salts are formed in the areas with the highest concentration of the crystallizing agents the cooled wines, created by the introduction into them of the tartaric acid and / or of the potassium bicarbonate, as well as by the fact that the tartaric acid adifionation is carried out in wines with a pH higher than 3.5, adiphysion of potassium bicarbonate is carried out in wines with a pH below 3.3, and in wines with a pH of 3.3 to 3.5, both tartaric acid and potassium bicarbonate are added. The quantities of tartaric acid, potassium bicarbonate or their mixture are set within the limits of 0.1 ... 1.0 g / dm³.

Carrying out the stabilization process of wine products against crystalline disorders is not evident from the knowledge generated. Based on this invention, the invention corresponds to the criterion of inventive activity.

The procedure is performed as follows.

The wines, destined to stabilize against crystalline disorder, cool down to the recommended temperatures: from -2 ° C to -5 ° C for natural wines and from -4 ° C to -8 ° C for Special wines.

In the volume of chilled wines, non-homogeneous areas are created by adding in them additives - tartaric acid and / or potassium bicarbonate, which are chosen depending on the active acidity of the wines (pH). The creation of non-homogeneous areas is carried out by adding the additives in the wine flow (the case of the continuous cold treatment) or by the direct adduction of the additives in the cooled wine tanks without mixing their volume (the case of the regular cold treatment).

Tartaric acid is introduced in wines with a pH greater than 3.5, and potassium bicarbonate in wines with a pH of less than 3.3, and in wines with a pH of 3.3 to 3, 5 tartaric acid and potassium bicarbonate are lysed.

Quantities of tartaric acid and / or potassium bicarbonate, sufficient for stabilizing wines with minimal physical-chemical balance change, are determined preliminary by laboratory tests. The optimum quantities of the crystallization agents are established m the limits 0.1 ... 1.0 g / dm³. For most cases the amount of crystallization agents is 0.5 g / dm³.

Due to the low temperature and high concentrations (supersaturated) of ions, created artificially in the inhomogeneous areas of the wines, the intensive formation of the crystals of germs (endogenous) with subsequent rapid growth occurs. After the formation of microcrystals in these areas, all the wines are homogenized by mixing, and the microcrystals formed are dispersed throughout the volume of the cooled wine. The growth of crystals is accompanied by a decrease in the concentration of tartaric salts in the product, which leads to its stabilization against crystalline disorders. After the growth of crystals of tartaric salts to the dimensions to which they can fall into the precipitate or can be captured by known methods (filtration, centrifugation, etc.), and, obviously, after reaching the cool wines of the stability against crystalline disturbances, the crystals are eliminated.

Examples of embodiment of the invention

Example 1

Natural dry white wine "Rkațiteli", unstable for crystalline disturbances, in the amount of 2.8 dm³, it was subjected to cold treatment in laboratory conditions by cooling it to -3 ° C and subsequent menfing at this temperature. Taking into account the increased active acidity of the wine (pH 2.9), the chilled wine was injected with potassium bicarbonate in the quantity of 0.28 g (0.1 g / dm).³).

After a 2 hour rest the cooled wine was intensely mixed until the microcrystals formed by volume were homogenized, then left to stand for stabilization in the cold. Tested after 12 hours of cold storage, the treated wine was shown to be stable against crystalline disorders (T₃= 7.5 ° C). The crystals of tartaric salts in the stabilized wine were removed by filtration at the refrigeration and storage temperature.

As control samples, the same raw material wine was subjected to cold treatment without additives (Cl) and with the addition of 2 g / dm³ of potassium nitrate (C2). Tested after 12 hours

MD 4047 Cl 2010.06.30 keep the fridge, show Cl manifest! crystalline instability! (T_s= 10.5 ° C), and sample C2 - crystalline stability! the limit! (T_S= 8.5 ° C).

Example 2

Wine raw material! naturally dry white "Muscat", unstable at crystalline disturbances, in the amount of 1.4 dm³, was subjected to cold treatment in laboratory conditions by cooling it to -4 ° C and maintaining it later! at this temperature. Taking into account the active acidity! low wine (pH 3.6) in the cooled wine was introduced at tart tartaric acid injection in the amount of 1.4 g (1.0 g / dm³).

After! a rest of 4 hours the chilled wine was intensely mixed until! upon homogenization of the microcrystals formed by volume, then left to stand for stabilization in the cold. Tested after! 18 hours in cold storage, the treated wine was shown to be stable against crystalline disorders (T_S= 6.5 ° C). The crystals of tartaric salts in the stabilized wine were removed by filtration at the refrigeration and storage temperature.

As control samples, the same raw material comes! was subjected to cold treatment without the addition of additives (Cl) and with the addition of 2 g / dm³ of potassium nitrate (C2). Tested after! 18 hours of cold keeping, show Cl manifest! crystalline instability! (T_S= 11.5 ° C), and sample C2 - crystalline instability! (T_s= 10.5 ° C) and colloidal instability! (opal).

Example 3

Wine raw material! special hard alcoholic white "Prometheus", unstable for crystalline disturbances, m quantity of 1.4 dm³, was subjected to cold treatment in laboratory conditions by his request until! at -6 ° C and subsequent maintenance! at this! temperature. Taking into account the active acidity! balanced! of the wine (pH 3.35), in the cool wine was created! о non-homogeneous area by injecting the mixture of tartaric acid and potassium bicarbonate (1: 1) in an amount of 0.7 kg (0.5 g / dm)³).

After! a rest of 3 hours the chilled wine was intensely mixed until! upon homogenization of the microcrystals formed by volume, then left to stand for stabilization in the cold. Tested after! 24 hours of cold storage, the treated wine was shown to be stable against crystalline disturbances (T₃= 9.5 ° C). The crystals of tartaric salts in the stabilized wine were removed by filtration at the refrigeration and storage temperature.

As control samples, the same raw material comes! was subjected to cold beacon treatment! adding the additives (Cl) and adding 2 g / dm³ of potassium nitrate (C2). Tested after! 24 hours of cold keeping, show Cl manifest! crystalline instability! (T₃= 14.5 ° C), and sample C2 - crystalline instability! (T_S= 13.5 ° C) and colloidal instability! (opal).

Example 4

Wine raw material! for sparkling wines (naturally dry white), unstable for crystalline disturbances, in the amount of 2800 dal, it was subjected to cooling in flow with subsequent maintenance! in a thermally insulated vessel at 3 ° C. Taking into account the active acidity! increased! of the wine (pH 3.1), in the flow of the cool wine was introduced slowly in one! injection of potassium bicarbonate m 7.0 kg (0.25 g / dm³).

After! filling the insulated tank and mixing intensively! of the treated wine, the cooled wine was left to stand for cold stabilization.

Tested after! 12 hours in cold storage, the treated wine was shown to be stable against crystalline disturbances. The crystals of tartaric salts in the stabilized wine were removed by filtration at the refrigeration and storage temperature.

Example 5

Wine raw material! naturally dry red "Cabernet", unstable to crystalline disturbances, in the amount of 2800 dal, was subjected to cooling with subsequent maintenance! in a thermally insulated vessel at -5 ° C. Taking into account the active acidity! balanced! of the wine (pH 3.45) and the titrable acidity, in the volume of the cooled wine from the thermo-insulated vessel was created! о inhomogeneous area by the slow introduction! of the mixture of tartaric acid and potassium bicarbonate (1: 2) in the amount of 14.0 kg (0.5 g / dm³). After! intensive mixing! of the heat-insulated content, the treated wine was left to stand in the cold for stabilization.

Tested after! 18 hours in cold storage, the wine was stable against crystalline disturbances. The crystals of tartaric salts in the stabilized wine were removed by filtration at the refrigeration and storage temperature.

Example 6

Wine raw material! especially desert red alcohol, unstable at crystalline disturbances, in the amount of 2800 dal, was subjected to cooling in flux with subsequent maintenance! in a thermally insulated vessel at 6 ° C. Taking into account the active acidity! low wine volume (pH 3.7), in the volume of cooled wine was created! о inhomogeneous area by the slow introduction! in the boat in ο alone! injection of tartaric acid in an amount of 14.0 kg (0.5 g / dm³). After! After 3 hours of rest, the contents of the insulated vessel were subjected to intensive mixing and the homogeneous cooled wine was left to stand.

Tested after! 24 hours in cold storage, the wine was shown to be stable against crystalline disturbances. The crystals of tartaric salts in the stabilized wine were removed by filtration at the refrigeration and storage temperature.