SU1401040A1 - Method of ageing wine - Google Patents

Abstract

The invention relates to the wine industry, in particular to methods of wine ripening. The aim of the invention is to increase the color stability of the wine. The proposed method is carried out by treating the wine with ultraviolet rays in the wavelength range of 180-350 nm with an irradiation dose of 10-100 W / cm with simultaneous introduction of oxygen into the wine in a cyclic or continuous manner. The processing of table wines is carried out by circulating the wine at a temperature of 12-18 ° C through quartz tubes with a diameter of 0.4-2 cm, located from sources of radiation / radiation at a distance of 2-8 cm. Processing of fortified wines with ultraviolet rays t at a temperature of 60 with simultaneous introduction of activated oxygen, which is obtained by passing ordinary oxygen through quartz tubes, installed under ultraviolet radiation sources. 1 hp f-ly, 4 tab. cl

Description

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FIELD OF THE INVENTION The invention relates to the wine industry and relates to the methods of wine ripening.

The purpose of the invention is to increase the color stability of the wine.

The proposed method is carried out as follows.

Red or white table wine-material is saturated with oxygen to. Concentrations of 10–20 mg / dm from a balloon through a titanium atomizer with a pore size of 3-5 μm and subjected to UV treatment in the wavelength range of 180–350 nm.

The oxygen treatment regime is maintained either by continuously supplying oxygen to the wine at such a rate that its concentration is constantly within 10–20 kg / dm during the entire treatment period, or oxygen is introduced in a cyclical manner. The concentration of dissolved oxygen and the optical density of the wine is controlled by the control unit.

The radiation dose is 10-100 W / cm. The treatment is carried out for 3.5-12 minutes by circulating the wine through a pump through quartz tubes with a diameter of 0.4-2 cm, which are together with radiation sources in the wine processing unit by UV rays. The wine supply rate is kept constant using a rotameter. The quartz tubes are placed from radiation sources at a distance of 2-8 cm. The processing temperature of the wine is maintained at a level of 12-18 ° C with the help of a cooler, from which the wine returns to the tank.

The fortified wine material intended for the preparation of port or Madeira wine is heated in a tank for 60-65 seconds and subjected to active oxygen oxygenation in a continuous or cyclic manner through a titanium sprayer with a pore size of 3-5 μm, which is installed in the lower part of the tank. Active oxygen is obtained by irradiating ordinary oxygen with UV rays with a wavelength of 180-350 nm, passing it through quartz tubes with a diameter of 0.5-1 cm, which are installed under UV lamps in the wine processing unit with UV rays at a distance of 2-8 cm.

The treatment of the fortified material with UV rays is carried out for 3.5-12 minutes by circulating the wine with the help of

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through a quartz tube with a diameter of 0.4-2 cm. The quartz tubes through which the wine passes are positioned from sources of UV radiation at a distance of 2-8 cm. The exposure dose during processing is 10-100 W / cm. The oxygen treatment of the wine prevents the appearance of hydrogen sulphide tones, which begin to appear after prolonged irradiation of the wine that lacks oxygen.

When processing wine with UV rays, the activation of dissolved oxygen occurs due to its transition from the triplet state to the singlet state. The formation of singlet oxygen leads to the appearance of hydrogen peroxide, which is the main and most powerful oxidizing agent in wine. Hydrogen peroxide is also formed with the participation of superoxide ion O, which is generated from water when the wine is irradiated with UV rays in the wavelength range of 189-192 nm. When a wine is irradiated with UV rays with a wavelength of 313 nm, the photochemical decomposition of hydrogen peroxide occurs, and the electron-electron reduction of which leads to the formation of the hydroxyl OH radical. Because of its high reactivity, the hydro-strong radical interacts with many components of the wine, intensifying redox processes, esterification reactions, carbonylamine reactions, polymerization and polycondensation processes.

The constant presence of oxygen in the wine, which is introduced by these methods, ensures the formation of hydroxyl radicals in a concentration sufficient for intensive redox and other processes associated with them.

Irradiation of wine with UV rays in the wavelength range of 180-350 nm leads to the activation of not only oxygen, but also organic compounds that have an absorption maximum in this spectral region. Such compounds include carbohydrates, organic acids, phenolic compounds, amino acids, etc. By absorbing the energy of ultraviolet radiation, they become active, as a result of which the processes associated with their transformation are greatly accelerated. Increasing the radiation dose according to the proposed method to 10-100 W / cm contributes to a more intensive course of the whole complex of reactions responsible for the ripening of wine, due to the increased proportion of activated oxygen molecules and organic wine molecules.

The irradiation efficiency is higher compared with the known method due to the fact that the UV treatment is carried out by circulating the wine through quartz tubes with a diameter of 0.4-2 cm, which are placed from radiation sources at a distance of 2-8 cm. quartz tubes allow optimal use of the energy of UV radiation, since an increase in their diameter leads to a decrease in the processing efficiency due to the low penetrating power of UV rays, and a decrease in their diameter leads to a drop in productivity otsessa. Placing quartz tubes at a distance of more than 8 cm from radiation sources reduces the processing efficiency due to the scattering of UV rays in the environment, and approaching them to a distance of less than 2 cm leads to a sharp increase in the temperature of the processed wine and the appearance of heat treatment tones in it.

Maintaining the temperature of the wine at a level of 12–18 ° C prevents the appearance of heat treatment tones when irradiating table wines with UV rays. The intensification of the maturation processes of strong wines is achieved by the fact that treatment with UV rays in the wavelength range of 180-350 nm is combined with the introduction of activated oxygen into the wine. Activated oxygen is produced by passing ordinary oxygen through quartz tubes installed at a distance of 4-6 cm from sources of UV radiation. The oxygen is activated in the wavelength range of 180-350 nm with an irradiation dose of 10-100 W / cm for 4-20 seconds. Dp activation of molecular oxygen is used the same sources of UV radiation as the ct processing of wine.

The introduction of activated oxygen to wine instead of the usual one allows to accelerate the generation of hydrogen peroxide and, consequently, the generation of active hydroxyl radicals, which are oxidative initiators

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recovery processes. Combining the processing of fortified wines with UV rays with the introduction of active oxygen allows us to significantly intensify the maturation processes.

The proposed method provides the formation of a typical stable coloring of wine. This is achieved by the fact that during the processing of wine with UV rays in these modes, polymerization, polycondensation and copolymerization of catechins, leukoantocyans, anthocyanins, phenolic acids are formed, resulting in two types of biopolymers: resistant and not resistant to precipitation. Unstable biopolymers, interacting with other high-molecular compounds, precipitate for 10–20 days. after processing the wine, thereby ensuring the subsequent color stability. Resistant polymers of phenolic compounds provide a typical color characteristic of superior wines for 3-5 years, which are developed by conventional technology.

Example 1. Young red dry wine material, made from Cabernet grapes, is treated with UV rays at 12 ° C in the wavelength range of 180-350 nm for 3.5 minutes. The radiation dose is 10 W / cm. The concentration of dissolved oxygen in wine is maintained at 10 mg / cm. The treatment is carried out by circulating the wine through a quartz tube with an inner diameter of 0.4 cm, which is located at a distance of 2 cm from the source of UV radiation.

The results of studies of polyphenol composition and optical characteristics of wines obtained by the known and proposed methods are presented in Table. one.

From tab. 1, it follows that the processing of wine materials by the proposed method leads to a decrease in the content of total phenolic substances by 760 mg / dm, anthocyanins - by 220 mg / dm as compared with the known method. The optical density at 420 nm of the wine material produced by the proposed method increases by 0.081, while the same indicator of the wine material obtained by a known method increases by 0.005. This indicates that the proposed method of scoo5. 14010406

It leads to the interspecification of the processes of sieite-oxygen in wine that is maintained on

for high molecular weight polyphenols, a level of 16 mg / dm, the treatment is carried out

which is confirmed by the increase in the circulation of wine through quartz

Color quality performance: in the original tube with an inner diameter of 1.0 cm,

wine material and produced by because of which are located from the source of UV

To a well known method, this indicator is less radiation at a distance of 4 cm.

more than a few, and in the wine treated according to the chemical and physico-chemical method proposed, there are more than a single analysis of the wines obtained from the artifacts. The value of the quality index of the method and the proposed method, the increments greater than one are characteristic for the table. 3

red table wines aged

„With the reduction of organic

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   „Acids in wine materials. obobobotannym

Thus, the proposed method / / / i

and f, to W.j the proposed method, at 0.4 g / dm

comp allows to intensify pro-ic

10 indicates more intense

process of ripening red table wines ",

the course of the sterification reaction.

and stabilize their color by “„ in the wine material that is processed

sedimentation of unstable forms1 „

  „In a known way. This confirms the phenolic compound.

 about ", - with a higher content of complex

Example 2, Young red9p / go / hh

 esters (at 58 mg / dm) in wine materials - dry in a variety of materials,

le obtained by the proposed spovinograd varieties Saperavi, subjected to

UV-treated with IS C in range. ,,

. „- - .. The specified modes of processing in the waveband of wavelengths of 180-350 nm for

„„ D to intensify oxidation12 min. The radiation dose is 25

. „„,.,. Recovery processes, about what

100 W / cm. Oxygen in wine is asked - -,,

“An increase in the content-concentration method of filling it in / t, /

 ol / h neither aldehyde (.to 23 mg / dm) and oxide - start to the level of 20 mg / dm, and follow

I, the protective and restorative potentiase so that its concentration in the pro-. .. „,

 , -la at the time of processing (45 mV) by

Curing process did not fall below 5 -ep

,,,, - compared with the known method. These 6 mg / dm. Processing is carried out by

results are subject to increase

circulating hshi wine through quartz tubes - r g t- v-,

„Optical density at / 80 nm and

ki with an inner diameter of 2 cm, which is, ".. g, g, g,

L.420 nm at 0.09 and 0.10 respectively,

rye have from sources of UV-g

Thus, the data presented at a distance of 8 cm,, -, -, -35 indicate a more intense result. The results of the study of change of /, g,

, n (1.4-2.8 times) the course of the oxipolyphenol composition of the wine is given f

“Recovery processes”

and the esterification reactions in the winemaking. 2 it follows that, if processed according to the proposed

UV treatment using the proposed method.

This method leads not only to more than Example 4. White dry wine is significant compared to the known material of the variety Rkatsiteli is subjected to a method of reducing the content of UV-treatment at 35 ° C in the range of friable phenolic substances and anthocyanins -180 nm for but also intensifies processes by -45 18 min. The irradiation dose of the hydrogenation and polycondensation of phenol-180 W / cm. The concentration of solutes. This can be judged Ponogo oxygen in wine support lower. (Almost 2.8 times) at the level of 20 mg / dm. The processing of the polymerization index, which is indicated by the circulation of the vetch, results in a deeper transformer-50 quartz tubes with an inner diameter of wine phenol phenols, processed 0.5 cm, which are separated from the UV rays according to the prospective source method The UV radiation is compared with the known one. 1, see.

Example 3. White dry wine. In such processing conditions, the Riesling grade semi-material is subjected to an extremely 55 octane cactus, which is extremely oxidized by refining with UV rays at 16 ° C in the range with heat treatment tones. This is not 180-350 nm in length for very large 6.5 min. The dose of radiation was the energy of UV rays in the indicated range of 60 W / cm. The concentration of the dissolved zone of radiation and high temperature

machined down because of the small diameter and close proximity of the quartz toukv to the source of UV radiation. In addition, the long duration of treatment and the high concentration of oxygen adversely affect the quality of the table wine. The resulting wine is characterized by strong oxidation, roughness in taste and an atypical brown color.

Example 5, Red dry wine made from a variety

Cabernet grapes, subjected to processing-15 cheni Madeira, processed

ke uv rays when in the range

wavelengths of 350-800 nm for 1 min.

The radiation dose is 2 W / cm.

Dissolved oxygen concentration

in wine, oxygen is maintained at the level of 15 mg / dm. The radiation dose is 80 W / cm. Simultaneously with UV treatment

indicators significantly higher than the wine material processed by a known method, indicating a more rapid maturation of it. However, after processing at these modes in the bouquet, hydrogen sulfide tones are felt, which reduces its quality. This is due to intensively occurring during irradiation recovery processes in wine with a low concentration of dissolved oxygen.

Example 7. A fortified wine material intended for semi-UV rays at a wavelength range of 180-350 nm for 10 minutes. The radiation dose is 80 W / cm. Simultaneously with UV treatment

wines through quartz tubes with an inner diameter of 4.5 cm, which are located 25 cm from the source of UV radiation.

Under these processing modes, there are no significant changes in the chemical composition of the processed wine material due to the low dose and low activity of the rays in the indicated radiation range. In addition, the large diameter of the quartz tubes and their placement at a considerable distance from the radiation sources makes the processing ineffective due to the insignificant penetrating power of the rays. According to their organoleptic qualities, chemical and physicochemical parameters of the processed wine under these conditions, the wine material, as well as the wine material obtained by a known method, and the original wine material do not differ from each other.

Example 6. A blend of champagne wine materials is subjected to UV treatment at 8 ° C in the wavelength range of 180-350 nm for 6 minutes. The radiation dose is 40 W / cm. FROM the data table. 4 it follows that the treatment of fortified wine in these modes, taking into account active oxygen, leads to a decrease in the alcohol concentration by 0.2% by volume, which is intensively oxidized to acetaldehyde, as evidenced by an increase in the aldehyde content by 45 mg / dm compared to with a known method. Aldehyde concentration also increases.

The concentration of dissolved oxygen in the winter is maintained at 1.5 mg / dm 50 due to oxidative deamination Treatment is carried out by circulating amino acids, which is confirmed by the wine through quartz tubes with an internal reduction of amine nitrogen by 95 mg / dm 0.2 cm in diameter that are placed from a source of UV radiation on

in the wine treated by the proposed method. An increase in the content of volatile acids by 0.09 g / l and an optical density at 280 nm by 0.27 is associated with an active redox flow of 3 cm.

Kulazh champagne wine, processed. According to this scheme, according to its chemical and physico-chemical

the transmission through the quartz tubes with an internal diameter of 0.4 cm, installed from sources of UV radiation

25 at a distance of 2 cm. Concentration

activated oxygen in wine is maintained at 18 mg / dm. UV-treated fortified wine is processed by circulating the wine through

30 quartz tubes with an internal diameter of 1.5 cm, which are placed from sources of UV radiation at a distance of 6 cm. The treated fortified wine material is directed to further processing.

Data on the chemical and physico-chemical composition of Madeira, obtained by the known and proposed methods, are given in Table. four.

From the data table. 4 it follows that the treatment of fortified wine materials under these conditions, taking into account active oxygen, leads to a decrease in the alcohol concentration by 0.2% by volume, which is rapidly oxidized to acetaldehyde, as evidenced by an increase in the aldehyde content by 45 mg / dm compared to the known method . Aldehyde concentration also increases.

due to oxidative deamination of amino acids, which is confirmed by a decrease in amino nitrogen by 95 mg / dm

due to oxidative deamination of amino acids, which is confirmed by a decrease in amino nitrogen by 95 mg / dm

in the wine treated by the proposed method. The increase in the consequence of oxidative deamination of amino acids, which is confirmed by a decrease in amino nitrogen by 95 mg / dm

The yield of volatile acids at 0.09 g / l and optical density at 280 nm by 0.27 is associated with active redox processes in the processed wine material. A change in the color of wine towards browning is associated with the accumulation of the products of the carbonylamine reaction, which most intensively occurs in the wine material processed by the proposed method. This is evidenced by a decrease in the sugar content by 0.6 g / 100 cm and an increase in the absorbance at 420 nm by 1.74 times.

Thus, thermal treatment of a fortified wine material with simultaneous irradiation with UV rays and injecting UV radiation at a distance of 6 cm, bringing active oxygen into it, is treated under these conditions, and undergoes oxidative-low-alcohol wine undergoing specified processes, etherification filtration, saturation with carbon dioxide, carbonylamine reactions, spores and sent for bottling. After its own accelerated ripening of the wine-JQ treatment under these conditions, it will under the material's material. It acquires an ipical, intensive yellowish preparation of enotanin. consisting of a mixture of catechins, leuko-anthocyanins and phenolic acids in the amount of 0.5-2.5 g / l, and subjected to UV treatment at 17 ° C in the wavelength range of 180-350 nm for 7 minutes. The exposure dose is .t 75 W / cm. The concentration of dissolved oxygen in wine is maintained at a level of 17.5 mg / l. The treatment is carried out by circulating low-alcohol wine through quartz tubes with an inner diameter of 1.2 cm, which are located from the source of Example 8. the dye, which is a preparation of anthocyanins in 25 quantities of 0.5-1 g / l, and is subjected to UV treatment at a wavelength range of 180-350 nm for 5 minutes. The radiation dose is 60 W / cm. The oxygen in the wine is set by the lytic method, initially filling it to the level of 20 mg / dm, and its concentration in the process of processing does not fall below 5-6 mg / dm. The treatment is carried out by circulating low alcohol wine through quartz tubes with an inner diameter of 1.0 cm, which are 6 cm from the source of UV radiation. The low alcohol wine thus treated is subjected to filtration, filled with carbon dioxide and sent for bottling.

After processing the wine acquires

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the brown color, which is due to the products of the polymerization reactions 1; and polyphenols, which are part of the tannin complex,

The proposed method allows to increase the color stability of the wine.

Claims (2)

1. A method of ripening wine by exposing it to ultraviolet rays, characterized in that, in order to increase the stability of the color of the wine, oxygen is periodically or continuously introduced into the process of exposure to ultraviolet rays of wine at a rate of 10-20 mg / dm and exposure is carried out at a wavelength of 180-350 nm with a dose of 10-100 W / cm at a temperature for table wines 12-18 C, for the fortified - 60-65 s. 2. Method POP.1, characterized in that when maturing fortified wines, prior to the introduction, oxygen is exposed to ultraviolet rays with a wavelength of 180-350 nm and a dose of 10-100 W / cm. beautiful typical red-brown color, which is caused by the products of the reaction of polymerization of anthocyanins. Example 9. In a low alcohol wine, imec is a non-typical color. UV radiation at a distance of 6 cm. Treated at these conditions, the low alcohol wine is filtered, saturated with carbon dioxide and sent for bottling. After treatment under these conditions, it will acquire an ipical, intensively yellowed-in preparation of enotanin. consisting of a mixture of catechins, leuko-anthocyanins and phenolic acids in the amount of 0.5-2.5 g / l, and subjected to UV treatment at 17 ° C in the wavelength range of 180-350 nm for 7 minutes. The exposure dose is .t 75 W / cm. The concentration of dissolved oxygen in wine is maintained at a level of 17.5 mg / l. The treatment is carried out by circulating low-alcohol wine through quartz tubes with an inner diameter of 1.2 cm, which are positioned from the source five 0 five the brown color, which is due to the products of the polymerization reactions 1; and polyphenols, which are part of the tannin complex, The proposed method allows to increase the color stability of the wine. Invention Formula 1. A method of ripening wine by exposing it to ultraviolet rays, characterized in that, in order to increase the stability of the color of the wine, oxygen is periodically or continuously introduced into the process of exposure to ultraviolet rays of wine at a rate of 10-20 mg / dm and exposure is carried out at a wavelength of 180-350 nm with a dose of 10-100 W / cm at a temperature for table wines 12-18 C, for the fortified - 60-65 s. 2. Method POP.1, characterized in that when maturing fortified wines, prior to the introduction, oxygen is exposed to ultraviolet rays with a wavelength of 180-350 nm and a dose of 10-100 W / cm. table 2 Editor N. Yatsola Compiled by L. Pashinina Tehred M.Didzh Corrector I. Muska Order 2768/26 Circulation 520 VNIIPI USSR State Committee for inventions and discoveries 113035, Moscow, F-10, Raushsk nab. 4/5 Table 4 Subscription