RU2648165C1 - Method of producing apple table wine - Google Patents

Abstract

FIELD: wine; other alcoholic beverages; production thereof.

SUBSTANCE: invention relates to winemaking industry. In the production of fruit and berry white table wine, wort is obtained from apples or recovered concentrated apple juice, wort fermentation is performed in conditions of ultrahigh yeast concentration using apple or pear wood chips. Chips with a particle size of 3-20 mm are preliminarily subjected to alkaline hydrolysis by five-fold boiling in a solution of baking soda Na₂CO₃ 9% concentration for 30 minutes at a ratio of wood chips to the solution of baking soda S:L, equal to 1:3, followed by washing in running water. After fermentation, the wine material is decanted from the yeast residue, clarified, treated and allowed to rest. Dihydroquercetin is added to the wine material in an amount of 20 mg / dm³ followed by filtering.

EFFECT: invention improves the quality and biological value of the finished product.

1 cl, 8 dwg, 4 tbl, 4 ex

Description

The invention relates to the food industry, in particular to winemaking, and may find application in the production of apple table white wines and cider wine materials.

The traditional technology for the production of low-oxidized wines provides for the conduct of technological processes in order to prevent the appearance of oxidation tones. During oxidation, oxygen is bound or hydrogen is lost. Many components of wine are involved in these reactions: phenolic compounds, nitrous substances, organic acids, etc. Compounds are formed (acetaldehyde, diacetyl, volatile acids, etc.), which cause peroxidation and lower organoleptic evaluation. Therefore, the production of table white wines and cider wine materials involves reducing the level of redox potential (OB potential) by creating anaerobic conditions for inhibiting oxidative enzymes using sulfur dioxide, removing iron and copper, and also due to enzymes and other substances that turn into wine when yeast autolysis. In the first stages of wine preparation, the greatest role in increasing the OB potential is played by phenolic compounds that are oxidized to quinones, which dehydrogenate readily oxidizable substances (ascorbic acid, amino acids, etc.). Therefore, an important task in winemaking is to study the possibilities of minimizing oxidative processes at all stages of the technological process.

A known method for the production of white aged table wines (patent RU 2143478 C1, C12G 1/02, C12G 3/07, publ. 12/27/1999), in which the improvement in the quality of white table wines occurs due to exposure to wood chips from oak wood.

A sign of the known method, which coincides with the essential feature of the proposed method, is the use of wood chips. In the well-known analogue, in the process of aging on wood chips, the taste of wine is formed due to its enrichment with substances extracted from wood, while the claimed method is based on the completely opposite property of the natural material used - sorption of phenolic substances.

As a nozzle during fermentation, oak chips are used, twisted in the form of rollers with a diameter of 10-20 and a length of 10-20 mm; made of oak oak wood (Quercus robur) with an age of at least 80 years, located between the top of the trunk and 40-50 cm from the comet, dried and ripened in natural conditions for at least 2 years to ensure a moisture content of not more than 20%, fired at 220- 250 ° C for 5-10 minutes.

The disadvantage of the analogue is that the conditions are created for the occurrence of physical and biological processes close to the conditions for the preparation of wine in a wooden container. Under such conditions, the redox potential (ORP) of the wine increases, reducing the organoleptic evaluation of white low-oxidized wines. A disadvantage of the analogue is the use of expensive wood.

For the prototype adopted "Method for the production of apple table wine" (patent RU 2435838 C1, C12G 1/00 (2006.01) C12G 3/07 (2006.01), publ. 10.12.2011), based on the aging of wine material on apple wood chips.

A sign of the prototype, coinciding with the essential feature of the proposed method, is the use of wood chips of apple trees, but at different stages of wine preparation. In the method adopted for the prototype, the fermentation of wine material can be carried out both on nozzles in conditions of ultrahigh concentration of yeast, and without the use of nozzles. The material of the nozzle is also unprincipled and may be flat or spherical developed vertical surfaces of various roughness and stiffness of polymers, wood or metal for immobilization of yeast. Whereas in the inventive method, fermentation is recommended to be carried out on nozzles of wood shavings of apple trees, which are surfaces for immobilizing yeast. Moreover, due to the preliminary processing of this wood chips by alkaline hydrolysis, it also exhibits sorbing properties to the components of wine during fermentation.

The disadvantage of the analogue is the inconsistency of quality associated with the quality of wood and extraction processes. There are no indications of exactly which forms of phenolic compounds (monomers, oligomers or polymers) are extracted from wood, in what quantity and control methods. It is known that with an excess of phenolic compounds in wines, excessive rudeness and astringency appear. In addition, phenolic compounds often cause metallic, protein, and other types of opacities.

The task of the invention is the development of a technology for the production of light apple white table wines with low organic potential and added biological value.

The technical result of the claimed invention consists in improving the quality of the finished product by lowering the content of phenolic compounds during fermentation. Improving the quality of the finished product occurs due to the reduction of oxidative processes during fermentation, which is manifested as a result of the sorbing effect of wood chips, increasing the biological value of white table wines and increasing the shelf life of them, as a result of the introduction of an antioxidant drug - dihydroquercetin at the final stages of production.

The technical result is achieved by the fact that in a method for producing apple table wine, which includes obtaining wort from apples or reconstituted concentrated apple juice, fermenting the wort using wood chips under conditions of ultrahigh concentration of yeast, decanting wine material from yeast sediment, clarifying, processing, rest, filtering and bottling, according to the invention, the fermentation of wort is carried out using wood chips of apple or pear, subjected to alkaline hydrolysis by five times boiling Na ₂ CO ₃ solution of baking soda 9% concentration for 30 minutes at a ratio wood chips to a solution of baking soda S: L = 1: 3, followed by washing in running water, and prior to filtration in wine material introduced digidrokvertsitin in an amount of 20 mg / dm ³ . The technical result is also achieved by using alkali hydrolyzed wood chips with a particle size of 3-20 mm.

In other words, the technical result is achieved by the fact that during alkaline hydrolysis, apple wood chips change their structure, as a result of which its sorption capacity increases, which consists of the high molecular weight components,%: cellulose 47, hemicellulose-37, lignin-16. Most of these compounds, forming the structure of wood fiber, are so regular that they form a crystal lattice included in the amorphous matrix. Amorphous cellulose regions play the most important role in sorption processes. Their proportion increases during alkaline hydrolysis mainly due to the removal of hemicelluloses and partially lignin. As a result, the ability of wood chips to absorb phenolic compounds increases. As a result, the ORP decreases, the organoleptic evaluation of the resulting wine material increases. This result is fixed at the later stages of processing and aging of the wine material by the introduction of dihydroquercetin, instead of the sulfide anhydride used in the traditional production of harmful to health. The presence of a biologically active flavanoid (DHF) at the stage of the finished product increases its biological value.

In addition to increasing the organoleptic evaluation, the advantages of the proposed method are: a noticeable acceleration of the fermentation process due to the fixation of yeast on wood chips, their uniform distribution in the volume of wine material and increase the concentration of yeast cells.

In known solutions, in contrast to the claimed method, the manifestation of such properties of wood chips as sorption of phenolic compounds is not seen. Therefore, the claimed solution meets the condition of patentability "inventive step".

It is known to use wood chips in the final stages of wine production, such as the processing and aging stages, in order to improve the organoleptic qualities of these wines. In these cases, wood chips used in wine materials have the function of an extract.

Examples of such methods for improving the quality of wines is the "Method for the production of apple table wine" (patent RU 2435838 C1, C12G 1/00 (2006.01) C12G 3/07 (2006.01), publ. 10.12.2011); "Method for the production of white table aged wines" (patent RU 2143478 C1, C12G 1/02, C12 G3 / 07, publ. 12/27/1999).

It is widely known from the prior art that the use of wood chips in the production of still and sparkling wines at the fermentation stage is also known. An example of such a method is a method for the production of champagne (patent RU No. 2229505 C2, C12G 1/06, publ. 05.27.2004). Under these conditions, wood chips are used to fix yeast, in order to accelerate the fermentation process. Thus, wood chips perform the function of a nozzle, on which yeast cells are fixed. At the same time, the yeast cells themselves absorb some components of the fermenting wort. However, the disadvantage of the analogue is the complexity of the hardware design and process control. The accumulation of dead yeast cells causes the wines to be prone to protein clouding and microbiological diseases, since autolysis of yeast cells leads to excessive enrichment of wine with nitrogenous substances. In the inventive method, the use of wood chips of apple or pear subjected to alkaline hydrolysis, along with the well-known function of sorption of yeast cells exhibits the properties of sorption of phenolic compounds.

A feature of the claimed technical solution is that the developed technology involves the preliminary preparation of apple wood chips, which consists in its hydrolysis. Hydrolysis allows extraction of some compounds of wood chips, thus increasing its sorption capacity.

Extraction of wood components depends on the duration of the process and the degree of grinding of raw materials, because the size of the phase contact surface through which the mass transfer passes is proportional to the degree of crushing. Our experimental data show that the optimal particle size of wood chips lies in the range (length 3–20 mm; width 3–12 mm; thickness 1–3 mm), smaller sizes make filtering difficult, and an increase reduces the extraction rate. The dependence of the mass transfer process on the size of wood chips is illustrated by the graphic material in FIG. one.

In addition to the size of the chips, an important role is played by the hydraulic module of the extraction system. A decrease in the hydraulic module of less than 1: 3 does not completely cover the wood chips with the extractant, an increase in the hydraulic module leads to an excessive consumption of the extractant. The dependence of the mass transfer process on the hydraulic module is illustrated by the graphic material in FIG. 2.

The effect of the duration of the boiling process was investigated in the range of 10-90 minutes. The dependence of metabolic processes on the duration of heating is shown by the graphic material in FIG. 3. From the above data it follows that the process slows down when boiling whiter than 30 minutes. To continue the process, an extractant must be replaced.

The number of boiling cycles required was estimated by the value of sorption of wood chips. Five times the process was optimal. A decrease in the number of cycles led to a decrease in the sorption capacity of wood chips, and an increase is impractical from an economic point of view, because leads to energy and labor costs.

As the extractant were used: alkali (NaOH) and a solution of sodium carbonate (Na ₂ CO ₃ ), in the concentration range of 0-20 g / DM ³ . The optimal concentration was 8 g / dm ³ . The decrease in concentration leads to the need to increase the duration of the boiling process, and the increase is not economically feasible.

Thus, the technology for processing wood chips consists in boiling wood chips five times in a 0.8% solution of sodium carbonate (Na ₂ CO ₃ ) for 30 minutes. Washing the extractant with water until neutral to alkali, drying the chips at a temperature range of 96-100 ° C, to a moisture content of 15-20%.

The invention is illustrated in graphic materials.

In FIG. 1 shows the dependence of the mass transfer process on the size of wood chips, illustrated by graphic material.

In FIG. 2 shows the dependence of the mass transfer process on the hydraulic module illustrated by graphic material.

In FIG. Figure 3 shows the dependence of metabolic processes on the duration of heating.

In FIG. 4 is a schematic diagram of the production of white table low-oxidized wine from pears and apples.

In FIG. 5 shows a sample of apple wine fermented on wood chips.

In FIG. 6 shows a control sample of apple wine.

In FIG. 7 is a photo of a wort microscope, stained to determine the number of dead yeast cells.

In FIG. 8 is a photo of a wort microscope, stained to determine the presence of polysaccharides in cells.

Elements of the circuit diagram shown in FIG. 4, the following numeric designations are assigned.

1 - pump;

2 - a tank for mixing juice with gluing materials;

3 - reservoir for the preparation of a solution of polyacrylamide and a suspension of bentonite;

4 - tank for secondary sedimentation;

5 - the main settling tank for juice;

6 - filter press;

7 - a reservoir for sugaring the juice;

8 - reservoir for the preparation of sugar syrup;

9 - sifter of granulated sugar;

10 - alcohol trap;

11 - pasteurization and cooling installation;

12 - supply tank;

13 - tank for the preparation of yeast wiring;

14 - tank for the preparation of industrial yeast wiring;

15 - fermentation tank filled with nozzles;

16 - receiving tank of finished wine.

The method for producing apple table wine is carried out according to the scheme shown in FIG. 4 as follows. Juice obtained by crushing apples or restoring concentrated apple juice is fed to a tank 2 equipped with a mixer by centrifugal pump 1. In this tank, clarification and, if necessary, pasting with bentonite with polyacrylamide are carried out, which are previously diluted in the tank 3. The processed juice is pumped into the tank 5 for settling, from where the clarified juice is pumped to the filter press 6 for filtration, and the liquid precipitate is sent to the secondary tank settling 4. The clarified juice from the secondary settling tank is also sent for filtration, and the solid sediment is disposed of. If necessary, juice is conditioned on sugar. For this, granulated sugar is sieved on a sifter 9 and sugar syrup is prepared in a tank 8 equipped with a stirrer. The juice is conditioned in the tank 7. Then, the prepared wort is pasteurized at a temperature of 80-85 ° C for 2 minutes and cooled in a pasteurization-cooling unit 11. The cooled juice is sent to the supply tank 12. In the apparatus 13, yeast wiring is prepared, which is then sent to tank 14 for the preparation of yeast production and accumulation wiring yeast biomass in the vessel with the nozzle 15. during the wiring razbrazhivaniya yeast fermentation and directly formed on the pair of nozzles alcohol and CO _2, which lavlivayutsya spirtolovushkoy 10. The alcohol from spirtolovushki then returned to the storage tank 16, wherein the finished wine is stored. Fermentation on the nozzles is carried out in a tank equipped with a jacket, the coolant of which is cold water.

As a nozzle, wood shavings of apple or pear are used, which are pre-treated. Nozzles are placed in the tank, filling 80-85% in height. The yeast wiring is fed from the pump to the prepared fermentation tank. The subsequent 2-3-fold filling is carried out from below to the accumulation of 400-800 million cells per 1 cm ^{3 of} usable volume. Next, the medium is fermented to a residual sugar content of 0.3-0.5% and left in the apparatus for 1 day. Then the wine is pumped into a receiving tank 16 for storage. Before bottling, the calculated amount of DHQ is added and filtered.

Example 1. Preparation of dry white apple wine with a volume fraction of ethyl alcohol of 6% from apple juice

Saccharomyc bayanus yeast was used in the experiment; before application, the rehydration process was carried out (returning water to the cell to restore the function of cell structures and enzymatic activity). For this, the calculated amount (3-5%) of yeast was diluted in a small amount of apple wort and kept for 8-12 hours at a temperature of t 20 ° C, stirring occasionally. After active fermentation, they were added to the juice prepared for fermentation. The fermentation mixture was fed into a container with a nozzle made of apple tree wood in several stages to achieve the required yeast concentration. The fermentation temperature was maintained at a level of 18-20 ° C. During fermentation, the change in the concentration of sugars, the accumulation of ethanol, the change in Eh, pH and the physiological state of the yeast were controlled.

Upon receipt of the wine, the process of fermentation on wood chips ended on the 7th day, 72 hours faster than in the control (10 days), wandering under similar conditions without chips. This was facilitated by the fact that more favorable conditions for the development of yeast cells are created on the surface of the wood, due to the sorption of physiologically active compounds, P-active phenolic substances, amino acids, and other growth stimulants by the chips. In addition, nozzles favorably affect the gas regime, accelerating the release of CO ₂ . The ethanol content was 5.8% with a residual sugar of 1.5%. As the alcohol accumulated, a slight decrease in titratable acidity was observed (from 8.1 to 7.6), associated with a change in their composition. Active acidity (pH) ranged from 3.2-3.9. The redox potential on the first day of fermentation sharply decreased from 340 to 155 mV, at the end of fermentation it was 160 mV. In the control, it decreased only to 170 (on day 3) and at the end it rose again to 210 mV.

During fermentation on chips, rapid clarification and discoloration of wine material was observed, which, in our opinion, is associated with a slowdown in oxidation processes due to sorption of coloring and phenolic substances on the surface of the chips. Confirmation of this conclusion is a decrease in the content of phenolic compounds in relation to the control by more than 3 times. Clarification of wine materials during fermentation (results of the second day of fermentation) are illustrated in FIG. 5 and 6.

During fermentation, the physiological state of the yeast cells was observed by microscopy. The research results are presented in FIG. 7 and 8.

Yeast throughout the fermentation period had a large oval shape, the number of dead cells stained in methylene blue did not exceed 5%. Staining in the red-brown color of the cell indicates the presence of glycogen, which characterizes their good physiological state.

The finished wine has crystal transparency, a light straw color, a well-defined varietal aroma of apples, the taste is soft, harmonious with a slight bitterness. Physico-chemical indicators are shown in table 1.

Note. Relative error in the range of measured concentrations ± 7%.

According to all indicators, GOST R 31820 “Ciders. General specifications. "

Example 2. Preparation of dry white apple wine with a volume fraction of ethyl alcohol of 10% from freshly squeezed apple juice

The wine preparation process is completely similar to that described in example 1. It differs only in that before setting for fermentation, sucrose was introduced into the juice at the rate of obtaining a concentration of ethyl alcohol of 10%. The increase in sugar content led to an increase in the duration of fermentation to 11 days, but in relation to the control it was reduced by 36 hours. The remaining processes proceeded similarly. The result was a light straw-colored wine with a bright varietal aroma, harmonious pleasant taste. The ethanol content was 9.8% with a residual sugar of 1.6%. Titratable acidity decreased from 9.1 to 8.6. Active acidity (pH) ranged from 2.9-3.4. The redox potential on the first day of fermentation decreased from 325 to 165 mV, at the end of fermentation it was 169 mV. In the control, it decreased only to 178 (on day 5) and at the end it rose again to 215 mV.

The wine turned out to be transparent, light straw color, fresh varietal aroma, harmonious taste. Physico-chemical indicators are shown in table 2.

Note. Relative error in the range of measured concentrations ± 7%.

According to standardized indicators, the finished wine meets the requirements of GOST R 52836. “Fruit table wines and fruit table wine materials. General specifications "

Example 3. Preparation of semi-dry white apple wine with a volume fraction of ethyl alcohol of 12% from freshly squeezed apple juice

The wine preparation process is completely similar to that described in example 1. It differs only in that before setting for fermentation, sucrose was introduced into the juice in order to obtain a concentration of ethyl alcohol of 12% and a sugar standard of 20 g / dm ³ . Upon receipt of wine material with the necessary conditions, the fermentation process was stopped by cooling to minus 2 ° C. Maintained at a given temperature for 3 days. Filtered with the calculated amount of dihydroquercetin. The duration of fermentation was 17 days, compared with the control less by 72 hours. The remaining processes proceeded similarly to the first example. According to oranoleptic characteristics, the wine is crystal clear, light straw in color, with a pronounced varietal aroma of apples, the taste is soft, harmonious with a slight bitterness. Physico-chemical characteristics of the wine are shown in table 3.

Note. Relative error in the range of measured concentrations ± 7%.

According to standardized indicators, the finished wine meets the requirements of GOST R 52836. “Fruit table wines and fruit table wine materials. General specifications. "

Example 4. The preparation of semi-dry white apple wine with a volume fraction of ethyl alcohol of 12% from apple juice concentrate

The wine preparation process is similar to that described in example 1. It differs only in that pear wood was used as a nozzle and 70% apple juice concentrate was used as a must, which was restored with water in a ratio of 1: 3. When reconstituted with water in a ratio of 1: 3, reconstituted apple juice has a sugar condition of about 20 g / dm ³ , which is sufficient to obtain a 12% ethanol product, therefore, no additional sucrose was added to the wort prior to fermentation. Upon receipt of wine material with the necessary conditions, the fermentation process was stopped by cooling to minus 2 ° C. Maintained at a given temperature for 3 days. Filtered with the calculated amount of dihydroquercetin. The duration of fermentation was 18 days, compared with the control less by 72 hours. The remaining processes proceeded similarly to the first example. According to oranoleptic characteristics, the wine is crystal clear, golden in color, with a pronounced varietal aroma of apples, the taste is soft, harmonious. Physico-chemical characteristics of wine are shown in table 4.

Note. Relative error in the range of measured concentrations ± 7%.

 According to standardized indicators, the finished wine meets the requirements of GOST R 52836. “Fruit table wines and fruit table wine materials. General specifications. "

The experimental justification confirms that the proposed method allows to obtain apple table wines of consistently high quality with new organoleptic characteristics and increased biological value.

Claims (2)

1. A method of producing apple table wine, including the production of apple wort or reconstituted concentrated apple juice, wort fermentation using wood chips under conditions of ultrahigh yeast concentration, decantation of wine material from yeast sediment, clarification, processing, rest, filtering and bottling, characterized in that the fermentation of the wort is carried out with the use of wood chips apple or pear subjected to alkaline hydrolysis five times by boiling in a solution of baking soda Na ₂ CO _{3 September%} concentration for 30 minutes at a ratio wood chips to a solution of baking soda S: L = 1: 3, followed by washing in running water, and prior to filtration in wine material dihydroquercetin administered in an amount of 20 mg / dm ^3. 2. The method according to p. 1, characterized in that subjected to alkaline hydrolysis of wood chips with a particle size of 3-20 mm

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