Process for stabilization of sparkling wine (embodiments)

The invention relates to the wine industry, namely to a process for stabilizing the sparkling wine against crystalline or colloidal disorders.

It is known the process of making sparkling wines, which provides for the treatment of raw material wines for the purpose of establishing the finished production against crystalline and colloidal disorders. For this purpose the raw material wines assembled or blended are treated with different glue substances (gelatin, fish glue, bentonite or others) to stabilize them against colloidal disorders. In order to stabilize the wines against the Aristotelian disorders, the raw material wine blends are treated with cold at the temperature of -3 ... 5 ° C within 3 ... 10 days. But the technological treatments mentioned are only carried out at the stage of the wine raw material (blends) and cannot be carried out after the secondary fermentation in the case of the production of classic sparkling wines in bottles or in metallic tanks in case of the need for the wine.

The process of stabilizing wines against crystalline disorders based on the useful metatarsal acid content in doses up to 100 mg / L is known, but this process is not used in the production of sparkling wines [2].

Also known is the process of stabilizing wines against colloidal disorders based on utih / arabic gum and carboxymethylcellulose, which is dosed in wines treated before bottling as substances that can inhibit sediment deposition of unstable macromolecular substances [3]. . '.... . .. ..

Also known is the process of stabilizing wines against colloidal disorders based on the useful / age of metatartic acid in the amount of 50-100 mg / L [4].

In the wine-making practice, this technological process is for the stabilization of the dry red dry wines and the strong alcoholic ones, unstable in the disturbances caused by the surplus of the phenolic substances.

The problem solved by the present invention is to increase the stability of the sparkling wine originated naturally against crystalline and colloidal disorders at the stage of wine impregnated with carbon dioxide after secondary fermentation in bottles or metal tanks (p> 3.5 atm).

The process according to the invention removes the disadvantages mentioned above by the fact that the stabilization process of carbon dioxide-impregnated wine is carried out at the last stage of manufacture, when in the crude sparkling wine the expedition liquor is added, in which the necessary quantity has been previously dosed. of metatartic acid (in the case of stab and / or against crystalline disorders) or of gum arabic or carboxymethylcellulose (in the case of foaming stabiivin against colloidal disorders). The researches have shown the possibility of using the expedition liquor previously treated with metatartric acid or gum arabic or carboxymethylcellulose for the purpose of stablll / arll of the finished sparkling wines against crystalline or colloidal disorders.

The essence of the invention is that the process of stabilizing the sparkling wine provides for the addition in the sparkling wine after the secondary fermentation of the expedition liqueur previously treated with metatartric acid in a dose of 0.5 ... 3.0 g / L, at the same time the expedition liqueur is add to the sparkling wine from the calculation of

25 ... 100 mg / L of metatartric acid in the finished product.

The process of stabilizing the sparkling wine provides for the addition in the sparkling wine after the secondary fermentation of the shipping liquor previously treated with arabic gum or carboxymethylcellulose at a dose of 1.0 .4.0 g / L, at the same time the expedition liquor is added to the sparkling wine. resulting from the calculation of 50 .. .200 mg / L of gum arabic or carboxymethylcellulose in the finished product.

The result is to increase the quality of sparkling wines.

In order to establish the sparkling wines originating against crystalline disorders, the shipping liqueur is previously treated with metatartric acid in a dose of 0.75 ... 3.0 g / L, which corresponds after dosing the liquor and granting the metatartric acid concentration in the finished wine of 25 ... 100 mg / L for the original semi-dry sparkling wine; in the dose of 0.5 ... 2.0 g / L, which corresponds to the concentration of metatatric acid in the finished wine of 25 ... 100 mg / L for the original semi-sweet sparkling wine and in the dose of 0.5 ... 1 , 5 g / L of metatatric acid in liqueurs for sweet sparkling wine, which corresponds to the concentration of metatatric acid in the finished wine of 25 ... 100 mg / L.

In order to obtain the concentration of metatartric acid of 100 mg / L in the original sparkling wine, in the shipping liquor is added metatartric acid in a dose of 3.0 g / L for the semi-dry wine; 2.0 g / L for semi-sweet wine and 1.5 g / L for sweet wine. For the purpose of establishing the finished sparkling wines against colloidal disorders, the consignment liqueur is treated with arabic gum or carboxymethylcellulose in a dose of 0.70 ... 3.00 g / L in order to obtain the necessary ingredients. zahanuri (sparkling wine of demisec, semi-sweet or sweet brand), which corresponds to the concentration of stabilizing substances in the finished product.

50 .. .100 mg / L. ''

MD 763 Z 2014.11.30 _of 4

In classic sparkling wines the shipping liqueur treated respectively with metatartric acid or with gum arabic or carboxymethylcellulose in the established doses resulting from the calculation necessary to ensure the necessary amount of sugars in the finished sparkling wine (raw, extracted, dried, semi-dried and sweet) is directly dosed in bottles after the de-icing process. In the production of classic sparkling wine the doses of metatartical acid, gum arabic or carboxymethylcellulose are identical to the doses given to natural sparkling wines.

The researches were carried out on an experimental batch of sparkling denid sweet wines, obtained from raw material wines unstable at υalιηπΊΚ 'aristaline (not treated with cold) and unstable at Юкигапк colloidal (untreated with gelatin). Testing the finished production of original sparkling wines at colloidal and crystalline Шкигапк demonstrated the insensibility of the wine when exposed to cold (-4 ° C for 3 days). In order to stabilize the crystalline disorders in the Tacit pre-sparkling wine at 0 ° C, the treatment liquor was added previously treated with metatartric acid in a volume of 50 mL at a dose of 0.5, 1.0 and 2.0 g / L , which corresponds to the concentration of metatartric acid of 25, 50 and 100 mg / L in the finished product. After dosing the expedition liqueur and conditioning the sparkling wine after sugars under the "demiduke" brand, the experimental wine was subjected to control for 10 days at 20 ° C, then it was tested for stability against crystalline disorders. The obtained results are presented in the tab. 1.

' Table 1

Influence of frothing white semi-sweet sparkling wines with metatartric acid against crystalline white

<td>Dosage of meiaiariric acid, mg / L</td><td>Wine predisposition foaming at the crystalline Шкигап</td><td>Duration of stability, months</td>

<td>Witness (headlights)</td><td> +</td><td> 1</td>

<td> 25</td><td> -</td><td> 6</td>

<td> 50</td><td> -</td><td> 12</td>

<td> 100</td><td> -</td><td> 18</td>

Legend: + unstable; - stable

From the results presented in the tab. 1 it is possible to mention the metatartric acid dosing in the spicy wine concurrently with the liqueur of expex and (either the "demiduke" sparkling wine), in doses 50 ... 100 mg / L allows the stabilization of the finished product against chrysialine arbor.

In order to stabilize the sparkling wine against colloidal disorders in pre-rich wine at 0 ° C, the delivery liquor treated with arabic gum in a volume of 50 mL in doses of 1.0, 2.0 and 4.0 g / L was dosed. , which corresponds to the concentration of gum arabic of 50, 100 and 200 mg / L in the product found. After the Hcarn dosage of the expedition in order to obtain the original "demiduke" sparkling wine, the experimental wine was subjected to control for 10 days at a temperature of 20 ° C, then it was tested for stability against colloidal mlnrnlor. The obtained results are presented in the tab. 2.

Table 2

The influence of the treatment of demiduk white sparkling wines with arabic guimi against colloidal ihhburărhxr

<td>Dose of gum arabic, mg / L</td><td>The predisposition to Юкигап colloidal</td><td>Duration of stability, months</td>

<td>Witness (treatment streets)</td><td> +</td><td> 1</td>

<td> 50</td><td> -</td><td> 12</td>

<td> 100</td><td> -</td><td> 18</td>

<td> 200</td><td> -</td><td> 18</td>

Legend: + unstable; - stable

From the results presented in the table 2 it can be mentioned that the dosage of the arabic gum at the same time as the delivery liquor in the sparkling wine in order to obtain the concentration of the arabic gum in the final product of 50 ... 200 mg / L allows the stabilization of the sparkling wine against the crystalline ihhburărhxr.

Also for the purpose of stagnating the sparkling wine demiduke against abbur arbor co coidal in the pre-rldt wine at the temperature of 0 ° C was the delivery liquor treated with imeticellulose car box in volume of 50 ml in doses of 0.1, 2.0 and 4.0 g / L, which corresponds to the tarboximetikelulxza concentration of 50, 100 and 200 mg / L in the finished product. After dosing the expedition and the conditioning of the sparkling wine after sugars under the "demiduke" mark, the experimental wine was subjected to control for 10 days at a temperature of 20 ° C, then it was tested at colloidal kilnarbor plants. The obtained results are presented in the tab. 3.

MD 763 Z 2014.11.30

Table 3

The influence of the treatment of sweet and sweet sparkling wines with carboxymethylcellulose against colloidal disorders

<td>Dose of earboximctlleclulose, mg / L</td><td>Predisposition to colloidal disorders</td><td>Duration of stability, months</td>

<td>Witness (without treatment)</td><td> +</td><td> 1</td>

<td> 50</td><td> -</td><td> 12</td>

<td> 100</td><td> -</td><td> 18</td>

<td> 200</td><td> -</td><td> 18</td>

Legend: + unstable; - stable

From the results presented in the tab. 3 it may be mentioned that dosing carboxymethylcellulose concomitantly with the delivery liquor in the sparkling wine in order to obtain concentrations of 50 ... 200 mg / L allows the stabilization of the United product against colloidal disorders. Organoleptic assessment of sparkling wines after metatartric acid dosing in doses of 25 ... 100 mg / L and gum arabic and carboxymethylcellulose in doses 50 ... 200 mg / L showed that the above-mentioned substances do not adversely affect the quality of the sparkling wines treated .

From the above, it can be concluded that the result is to increase the stability of sparkling wines against crystalline and colloidal disorders.

The process is performed as follows.

In the wineries specialized in the production of sparkling wines and equipped with special technological equipment, the sparkling wine is manufactured according to the general rules in force, in which after the fermentation and the cooling of the wine impregnated with CO2 (p&gt; 3.5 atm) is introduced the shipment liquor previously treated with metatartric acid or gum arabic, or earboxymethylcellulose, in doses 0.5 ... 3.0 g / L in order to prevent the concentration of one of the substances mentioned above in the finished product in the range 25.0 Ю0 mg / L. ''

After stabilization, the sparkling wine is filtered and is transported to bottling.

Example 1

The classic sparkling wine of Chardonnay variety has been characterized as unstable against crystalline disorders caused by the salts of tartaric acid (KH-Tartrate). For the purpose of stabiilxFuri of the finished product after thorough fermentation and cooling of the wine according to the technological preparation instructions, metatartric acid was dosed in dose of 1.5 g / L, then the delivery liqueur with 75% confining sugar metatartric acid was dosed in each bottle with sparkling wine up to the concentration of metatatric acid in wine of 100 mg / L, which corresponds to the volume of liquor from 50 mL to 750 mL of wine for the brand "demisec". After dosing of the expedition Hcnri, the glass was blocked, shaken and subjected to the control menfmers. After 10 days of storage at 18 ° C, classic white sparkling wine was appreciated as a stable finished product for crystalline disturbances.

Example 2

The original sparkling wine from the Aligote, Pinot and Sauvignon wine blends has been characterized as unstable against colloidal disorders caused by sedimentation of macromolecular substances. For the purpose of establishing the finished product after thorough fermentation and cooling of the wine, in the shipping liqueur was dosed arabic gum in a dose of 1.5 g / L, then the liqueur of shipments treated in volume of 666.6 L was dosed in the tank with sparkling wine half-sweet with the volume 10,000 L to the concentration of arabic gum in sparkling wine of 100 mg / L.

After dosing the arabic gum concurrently with the shipping liqueur, the chilled semi-sweet sparkling wine was subjected to isobaric filtration and directed to isobaric bottling. After the retention period, the original sparkling wine treated with arabic gum was characterized as stable in colloidal disorders.

Example 3

The original sparkling wine from the Aligote, Pinot and Sauvignon wine blends has been characterized as unstable against colloidal disorders caused by sedimentation of macromolecular substances. In order to stabilize the finished product after thorough fermentation and cooling of the wine, earboximctileclulose was dosed in a dose of 1.5 g / L in the shipping liquor, then the treated delivery liquor in a volume of 666.6 L was dosed in the tank with a volume of 10,000 L semi-sweet sparkling wine up to carboxymethylcellulose concentration in 100 mg / L sparkling wine.

After dosing carboxymethylcellulose concomitantly with the liquefaction liquor, the cooled sparkling wine was subjected to isobaric filtration and directed to isobaric bottling in bottles. After the period of

MD 763 Ζ 2014.11.30 preservation of control The original semi-sweet sparkling wine treated with carboxymethylcellulose was characterized as stable in colloidal disorders.

(56) Bibliographic references cited in the description:

1. General rules regarding the manufacture of wine production. Chisinau, 2010, pp. 387-388

2. Pomohaci N., Cotea V., Stoian V. ş. oenology. Care, stabilization and bottling of wines. Vol. 2, Bucharest, Ceres, 2001, p. 202-203

3. Волуйко Г. Г., Мехузла Н. А. Стабилизация виноградных вин. Москва, Агропромиздат, 1987, р. 67

4. Таран Н. Г., Зинченко В. И. Современные технологии стабилизации вин. ASM, Кишинев, 2006, р. 143 (57) Claims: