SU663718A1 - Method of changing wine colour - Google Patents

Description

The invention relates to the wine industry. A method is known for changing the color of a wine by passing it through a reagent. However, this method removes aromatic substances and other compounds that influence the taste and aroma of the wine along with the dyestuffs. Its quality after such treatment is significantly deteriorated. After treatment with activated carbon, it becomes neutral in taste and aroma. In addition, after this treatment, the necessary filtration of the wine is required, which causes additional product losses. The aim of the invention is to improve the quality of the wine and reduce its loss. This is achieved by the fact that with the proposed method as a reagent. Oak or beech wood is used in the form of strips 0.5-3.0 mm thick and 5.0-40.0 mm wide. The proposed method of inspection is as follows. Oak or beech wood strips of thickness O, 5-3.0 mm and v5, O-.40, OMM shichrina are subjected to activation by treating them 3-4 times with a 0.5 ° solution of soda ash at a temperature of 85-86 ° C. within 24-25 hours and rinse with hot water. Then they are treated with a 2% solution of sulfuric acid for 24-25 hours, followed by washing with cold water. The wine is passed through a tank filled with oak or beech wood in the form of strips, pre-activated and spun with a twisted surface. Example. Oak wood strips 0.5 mm thick with ischirin 5.0 mm before their use are subjected to activation by 3-fold treatment with a 0.5% solution of soda ash at a temperature for 24 hours and rinsing with hot as well as 2% - Sulfuric acid solution at 24 hours followed by cold water.

003718

Claims (1)

3 Wine with an optical density at 434 nm, equal to 0.2 6, containing 35 O mg / l of phenolic substances and having an intensely pink color, is continuously fed into a tank filled with strips of oak wood at a speed of 12 O dal / h. The process is carried out at a temperature. The surface area of the strips of oak wood is 25 mm per decal of wine. The processing time is 12 hours. As wine passes on the surface of wood strips, dye-staining wines are adsorbed, while the optical density of the wine at 434 nm decreases to 0.14, the content of phenolic substances decreases to 21 O mg / l and the color of the wine becomes light straw. Wine that has undergone this treatment fully preserves the type and varietal aroma. The taste becomes more harmonious. The wine after the operation of reducing the intensity of color without filtering is processed according to one of the accepted technological schemes. Intensity reduction process; the color of the wine is monitored by measuring the optical density of the wine, the color content and visually. At the first signs of an increase in the intensity of the color of the treated wine, the process is aborted due to the need to regenerate the sorbent. Regeneration of the used strips of oak wood is carried out by a single treatment with a 0.5% solution of soda ash at 85 ° C for 24 hours, followed by washing with hot and cold water. After completion of the regeneration process, the decrease in the intensity of the coloring of the wine is resumed. The proposed method improves the quality of wine and reduces its loss. Claims The method of changing the color of wine by pressing it through a reagent, characterized in that, in order to improve it. quality of wine and reduction of its loss, oak or beech wood is used as a reagent in the form of strips 0.5–3.0 mm thick and 5, O40, 0 mm wide.i Sources of information taken into account during the examination 1. Collection technological instructions, rules and regulatory materials for the wine industry. M., Food industry, 1973, p. 108 ™ 111.