MD587Z - Process for producing liqueur red wine - Google Patents
Process for producing liqueur red wine Download PDFInfo
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- MD587Z MD587Z MDS20120055A MDS20120055A MD587Z MD 587 Z MD587 Z MD 587Z MD S20120055 A MDS20120055 A MD S20120055A MD S20120055 A MDS20120055 A MD S20120055A MD 587 Z MD587 Z MD 587Z
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- 238000000034 method Methods 0.000 title claims abstract description 19
- 235000020094 liqueur Nutrition 0.000 title claims abstract description 8
- 235000020095 red wine Nutrition 0.000 title abstract description 4
- 235000014101 wine Nutrition 0.000 claims abstract description 31
- 238000003825 pressing Methods 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 241000219094 Vitaceae Species 0.000 claims abstract description 10
- 235000021021 grapes Nutrition 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 238000011282 treatment Methods 0.000 claims abstract description 7
- 238000005352 clarification Methods 0.000 claims abstract description 5
- 150000008163 sugars Chemical class 0.000 claims abstract description 5
- 230000001476 alcoholic effect Effects 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 6
- 241000219095 Vitis Species 0.000 claims description 5
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 5
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 5
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 5
- 235000010269 sulphur dioxide Nutrition 0.000 claims description 5
- 238000002803 maceration Methods 0.000 abstract description 13
- 230000004151 fermentation Effects 0.000 abstract description 7
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 abstract description 4
- 238000011514 vinification Methods 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 235000021185 dessert Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 229930002877 anthocyanin Natural products 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241001593968 Vitis palmata Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 238000012863 analytical testing Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000015038 fortified wine Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 238000010525 oxidative degradation reaction Methods 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000007669 thermal treatment Methods 0.000 description 1
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
Invenţia se referă la industria vinicolă, şi anume la un procedeu de fabricare a vinului alcoolizat de desert licoros roşu. The invention relates to the wine industry, namely to a process for manufacturing red liqueur dessert wine.
Este cunoscut procedeul de fabricare a vinurilor roşii de desert, care prevede desciorchinarea şi zdrobirea strugurilor din soiurile roşii cu obţinerea mustuielii, sulfitarea mustuielii, macerarea-fermentarea ei până la momentul alcoolizării, scurgerea şi presarea mustuielii în fermentare, alcoolizarea fracţiilor de must extractiv în fermentare şi, la necesitate, asamblarea vinurilor materie primă [1]. The process of making red dessert wines is known, which involves destemming and crushing grapes from red varieties to obtain must, sulphiting the must, macerating-fermenting it until alcoholization, draining and pressing the must during fermentation, alcoholizing the extractive must fractions during fermentation and, if necessary, assembling the raw material wines [1].
Procedeul cunoscut este simplu şi puţin costisitor, însă nu permite fabricarea unor vinuri roşii extractive de calitate, mai ales când potenţialul tehnologic al strugurilor nu este mare. Din aceste considerente el este folosit doar în cazurile soiurilor cu potenţial tehnologic ridicat sau când extractivitatea vinurilor nu este criteriul decisiv. The known process is simple and inexpensive, but it does not allow the production of quality extractive red wines, especially when the technological potential of the grapes is not high. For these reasons, it is used only in the cases of varieties with high technological potential or when the extractivity of the wines is not the decisive criterion.
Este cunoscut procedeul de fabricare a vinurilor roşii de desert, care prevede desciorchinarea şi zdrobirea strugurilor din soiurile roşii cu obţinerea mustuielii, sulfitarea mustuielii, macerarea-fermentarea ei până la momentul alcoolizării, alcoolizarea mustuielii, macerarea îndelungată - de la 10 la 45 zile a mustuielii alcoolizate, scurgerea şi presarea vinului materie primă răvac şi respectiv de presă şi, la necesitate, asamblarea acestor fracţii ale vinurilor materie primă [2]. The process of making red dessert wines is known, which involves destemming and crushing grapes from red varieties to obtain must, sulphiting the must, macerating-fermenting it until alcoholization, alcoholizing the must, long maceration - from 10 to 45 days of the alcoholized must, draining and pressing the raw material wine (răvac) and press, respectively, and, if necessary, assembling these fractions of the raw material wines [2].
Vinurile materie primă obţinute, de regulă, sunt extractive şi chiar deseori grosolane, cu potenţial şi necesitate de maturare îndelungată. The raw material wines obtained are usually extractive and often even coarse, with potential and need for long maturation.
În acelaşi timp, vinurile materie primă posedă deseori un extract nebalansat, fapt ce necesită tratări speciale pentru stabilizarea lor, iar fabricarea lor este însoţită de pierderi excesive de alcool. At the same time, raw wine ingredients often have an unbalanced extract, which requires special treatments to stabilize them, and their manufacture is accompanied by excessive alcohol losses.
Este cunoscut de asemenea procedeul de fabricare a vinurilor roşii de desert, care prevede desciorchinarea şi zdrobirea strugurilor din soiurile roşii cu obţinerea mustuielii, divizarea acesteia în două părţi neproporţionale, prima din ele (mai mică) fiind încălzită, apoi amestecată cu partea (mai mare), netratată termic. Mustuiala este supusă fermentării a cel puţin 20 g/dm3 din zaharuri, după care este alcoolizată, agitată bine şi macerată timp de 20…30 zile. După macerare îndelungată, mustuiala alcoolizată este dirijată la scurgere şi presarea mustuielii cu obţinerea vinurilor materie primă răvac şi de presă, care, la necesitate, sunt asamblate [3]. The process of making red dessert wines is also known, which involves destemming and crushing grapes of red varieties to obtain must, dividing it into two disproportionate parts, the first of which (smaller) being heated, then mixed with the (larger) part, not heat-treated. The must is subjected to fermentation of at least 20 g/dm3 of sugars, after which it is alcoholized, stirred well and macerated for 20…30 days. After long maceration, the alcoholized must is directed to draining and pressing the must to obtain raw material wines and press, which, if necessary, are assembled [3].
Vinurile materie primă obţinute posedă caractere specifice de tratare termică (tip pastoral) şi sunt foarte extractive. Aceste vinuri necesită scheme speciale de stabilizare şi termene de maturare îndelungate, iar fabricarea lor este îndelungată şi însoţită de pierderi considerabile de alcool. The raw material wines obtained have specific thermal treatment characteristics (pastoral type) and are highly extractive. These wines require special stabilization schemes and long maturation periods, and their production is lengthy and accompanied by considerable alcohol losses.
Problemele pe care le rezolvă invenţia de faţă sunt diminuarea termenelor de macerare pe boştină şi micşorarea pierderilor de alcool la fabricarea vinurilor roşii licoroase. The problems solved by the present invention are reducing maceration times on the lees and reducing alcohol losses in the production of red fortified wines.
Problemele enumerate se rezolvă prin aceea că procedeul de fabricare a vinului licoros roşu include zdrobirea şi desciorchinarea strugurilor cu obţinerea mustuielii, divizarea acesteia în două părţi inegale; partea mai mare se supune macerării-fermentării până la fermentarea a 20…50 g/dm3 de zaharuri, se sulfitează cu 200…300 mg/kg de anhidridă sulfuroasă, se tratează termic la temperatura de 45…65°C şi se dirijează la scurgere şi presare cu obţinerea musturilor parţial fermentate: răvac şi, respectiv, de presă, iar partea mai mică se alcoolizează până la tăria de 25…35% vol., se macerează cel puţin 2 zile, se separă mustul răvac alcoolizat care este înlocuit cu must parţial fermentat obţinut de la partea mai mare, se macerează suplimentar cel puţin 2 zile cu scurgere şi presare ulterioară, după care se efectuează asamblarea tuturor musturilor, limpezirea şi tratarea vinului materie primă. The listed problems are solved by the fact that the process of making red liqueur wine includes crushing and destemming the grapes to obtain the must, dividing it into two unequal parts; the larger part is subjected to maceration-fermentation until 20…50 g/dm3 of sugars are fermented, it is sulphited with 200…300 mg/kg of sulphurous anhydride, it is heat-treated at a temperature of 45…65°C and is directed to draining and pressing to obtain partially fermented musts: ravac and, respectively, press, and the smaller part is alcoholized to a strength of 25…35% vol., it is macerated for at least 2 days, the alcoholic ravac must is separated which is replaced with partially fermented must obtained from the larger part, it is macerated additionally for at least 2 days with draining and subsequent pressing, after which all the musts are assembled, the clarification and treatment of the raw material wine are carried out.
Totodată, înainte de divizarea în două părţi, mustuiala se sulfitează cu 25 mg/kg de anhidridă sulfuroasă, iar asamblarea tuturor musturilor se efectuează prin amestecarea mustului răvac alcoolizat cu mustul de presă parţial fermentat cu un repaus de cel puţin 2 zile, după care se adiţionează musturile obţinute la scurgerea şi presarea mustuielii alcoolizate. At the same time, before dividing into two parts, the must is sulphited with 25 mg/kg of sulphurous anhydride, and the assembly of all musts is carried out by mixing the alcoholic grape must with the partially fermented press must with a rest of at least 2 days, after which the musts obtained from draining and pressing the alcoholic must are added.
Combinaţia de caracteristici, determinată în ansamblu şi în succesiunea descrisă, permite obţinerea efectului pozitiv preconizat, şi anume: The combination of characteristics, determined as a whole and in the described sequence, allows for the achievement of the expected positive effect, namely:
- diminuarea termenelor de macerare pe boştină este asigurată datorită folosirii combinaţiei de sulfitare rezonabile cu tratarea termică la temperaturi adecvate, care în condiţii reale permit extragerea antocianilor fără degradarea lor termică şi/ori oxidativă (pentru o parte a mustuielii), şi folosirii alcoolizării la concentraţii sporite de alcool, care la tăria revendicată asigură extractivitatea necesară fără excesivitate şi grosolănie; - the reduction of maceration times on the lees is ensured by using the combination of reasonable sulfite treatment with heat treatment at appropriate temperatures, which under real conditions allow the extraction of anthocyanins without their thermal and/or oxidative degradation (for part of the must), and the use of alcoholization at increased alcohol concentrations, which at the claimed strength ensures the necessary extractivity without excess and coarseness;
- diminuarea pierderilor de alcool este asigurată prin recuperarea acestuia din boştina alcoolizată cu mustul parţial fermentat în decursul macerării amestecului; - the reduction of alcohol losses is ensured by recovering it from the alcoholized lees with the partially fermented must during the maceration of the mixture;
- macerarea-fermentarea boştinei până la fermentarea a 20…50 g/dm3 de zahăr este determinată din necesităţile extracţiei şi hidrolizei parţiale a polimerilor, acumulării produselor secundare de fermentare, cât şi din considerentele satisfacerii cerinţelor legislaţiei privind fabricarea vinurilor licoroase; - maceration-fermentation of the must until the fermentation of 20…50 g/dm3 of sugar is determined by the needs of extraction and partial hydrolysis of polymers, the accumulation of fermentation by-products, as well as by considerations of meeting the requirements of the legislation regarding the manufacture of liqueur wines;
- termenul de macerare de 2 zile este minimul, care permite extracţia substanţelor extractibile cu stabilizarea concentraţiilor acestora în faza lichidă atât în mustuiala alcoolizată, cât şi în amestecul ei cu must parţial fermentat; - the maceration period of 2 days is the minimum, which allows the extraction of extractable substances with the stabilization of their concentrations in the liquid phase both in the alcoholic must and in its mixture with partially fermented must;
- temperaturile de tratare termică de 45…65°C la concentraţia de anhidridă sulfuroasă de 200…300 mg/dm3, alături de concentraţia optimală a substanţelor extractibile, exclud apariţia notelor de caramelizare în vinurile fabricate; - heat treatment temperatures of 45…65°C at a sulfur dioxide concentration of 200…300 mg/dm3, along with the optimal concentration of extractable substances, exclude the appearance of caramelization notes in the manufactured wines;
- un rezultat suplimentar, legat de ridicarea stabilităţii vinurilor, este asigurat prin succesiunea de asamblare a fracţiilor, care, modelând alcoolizarea de tip sifone, precipită o parte a substanţelor potenţial instabile. Termenul minim, necesar pentru destrucţia ireversibilă a coloizilor potenţial instabili, în mediul cu concentraţia de 20…25% vol. este de 2 zile. - an additional result, related to increasing the stability of wines, is ensured by the sequence of assembling the fractions, which, modeling siphon-type alcoholization, precipitates a part of the potentially unstable substances. The minimum term necessary for the irreversible destruction of potentially unstable colloids, in the medium with a concentration of 20…25% vol. is 2 days.
Rezultatul final sumar, obţinut în urma aplicării procedeului propus cu combinaţia lui de caracteristici ce îl deosebesc, sunt în legătură directă. The final summary result, obtained following the application of the proposed procedure, and its combination of distinguishing characteristics are directly related.
Pentru efectuarea acestui procedeu este nevoie de vase şi aparataj-standard, folosite în vinificaţie pentru fabricarea vinurilor roşii. To carry out this process, standard vessels and equipment are needed, used in winemaking for the production of red wines.
Procedeul propus se efectuează în modul următor. The proposed procedure is carried out in the following way.
Strugurii soiurilor roşii, recepţionaţi la fabrica de vinificaţie primară, sunt supuşi procesării cu desciorchinarea şi zdrobirea lor. Mustuiala, obţinută de la partidele de struguri, este divizată în două părţi inegale. Red grapes, received at the primary winemaking plant, are processed by destemming and crushing. The must obtained from the grape batches is divided into two unequal parts.
Partea mai mare a mustuielii este dirijată în vase cu amestecător şi supusă macerării-fermentării până la fermentarea a 20…50 g/dm3 de zahăr. Mustuiala în fermentare este sulfitată din considerentele 200…300 g/kg cu amestecare minuţioasă şi dirijată la tratare termică până la temperatura de 45…65°C, care este efectuată direct în vasul de macerare ori în flux cu ajutorul unui încălzitor extern. The larger part of the must is directed into mixing vessels and subjected to maceration-fermentation until the fermentation of 20…50 g/dm3 of sugar. The fermenting must is sulphited from the considerations of 200…300 g/kg with thorough mixing and directed to heat treatment up to a temperature of 45…65°C, which is carried out directly in the maceration vessel or in flow with the help of an external heater.
Mustuiala încălzită este dirijată la scurgere şi presare direct ori după o parţială răcire, cu obţinerea mustului parţial fermentat răvac şi, respectiv, de presă. The heated must is directed to draining and pressing directly or after partial cooling, obtaining the partially fermented must and, respectively, the press must.
Partea mai mică a mustuielii este alcoolizată până la tăria de 25…35% vol., este supusă macerării în decurs de cel puţin 2 zile, după care este separată de mustul răvac alcoolizat. The smaller part of the must is alcoholized to a strength of 25…35% vol., is subjected to maceration for at least 2 days, after which it is separated from the alcoholic must.
La mustuiala alcoolizată scursă este adiţionată o cantitate adecvată de must parţial fermentat, separat de la prima parte a mustuielii, şi amestecul obţinut este macerat suplimentar în decurs de cel puţin 2 zile. An appropriate amount of partially fermented must, separated from the first part of the must, is added to the drained alcoholic must, and the resulting mixture is further macerated for at least 2 days.
În mustul răvac alcoolizat, care este dirijat în vasele de asamblare şi păstrare, se introduce o parte a mustului parţial fermentat (de preferinţă, mustul de presă), după care amestecul este lăsat în repaus cel puţin 2 zile. In the alcoholic must, which is directed into the assembly and storage vessels, a part of the partially fermented must (preferably the press must) is introduced, after which the mixture is left to rest for at least 2 days.
După macerare, amestecul de mustuială alcoolizată scursă şi must parţial fermentat este dirijat la scurgere şi presare, şi fracţiile, obţinute de la scurgerea şi presarea lui, sunt introduse în vasele de asamblare cu obţinerea vinului materie primă roşu licoros. After maceration, the mixture of drained alcoholic must and partially fermented must is directed to draining and pressing, and the fractions, obtained from its draining and pressing, are introduced into the assembly vessels to obtain the red liqueur raw material wine.
După limpezire, vinul materie primă este decantat de burbele şi drojdiile sedimentate şi, la necesitate, este corectat după condiţii şi supus tratărilor conform uzanţelor de la întreprindere. After clarification, the raw wine is decanted from the sedimented bubbles and yeasts and, if necessary, is corrected according to conditions and subjected to treatments according to the company's practices.
Exemplu Example
Strugurii soiului roşu Merlot în cantitate de 35 t au fost procesaţi cu zdrobire şi desciorchinare. În mustuiala obţinută, pe măsura procesării, a fost introdusă soluţie de acid sulfuros (25 mg/kg), după care mustuiala a fost dirijată în două vase de extracţie-fermentare, dotate cu agitatoare, în două părţi inegale. The red Merlot grapes in a quantity of 35 t were processed by crushing and destemming. In the obtained must, as the processing progressed, a solution of sulfurous acid (25 mg/kg) was introduced, after which the must was directed into two extraction-fermentation vessels, equipped with agitators, in two unequal parts.
La partea mai mare a mustuielii, obţinută de la procesarea a 20 t de struguri, au fost adiţionate levuri deshidratate şi amestecul a fost supus macerării-fermentării până la fermentarea a 40 g/dm2 de zaharuri în decurs de 2 zile. La mustuiala în fermentare a fost adiţionată suplimentar soluţie de acid sulfuros din considerentele 250 mg/kg cu amestecare minuţioasă, după care aceasta a fost dirijată la tratare termică până la temperatura de 55°C, efectuată în flux cu ajutorul unui încălzitor extern. To the larger part of the must, obtained from the processing of 20 tons of grapes, dehydrated yeasts were added and the mixture was subjected to maceration-fermentation until 40 g/dm2 of sugars were fermented within 2 days. To the fermenting must, an additional sulfurous acid solution was added at a concentration of 250 mg/kg with thorough mixing, after which it was directed to heat treatment up to a temperature of 55°C, carried out in flow with the help of an external heater.
Mustuiala încălzită a fost dirijată la scurgere şi presare, cu obţinerea mustului parţial fermentat răvac (1000 dal) şi, respectiv, de presă (550 dal). The heated must was directed to draining and pressing, obtaining partially fermented ravac (1000 dal) and press (550 dal) must, respectively.
Paralel, partea mai mică a mustuielii, obţinută de la procesarea a 15 t de struguri, a fost alcoolizată cu adiţionarea a 500 dal de alcool rectificat de struguri (până la tăria de 28% vol.) şi supusă macerării în decurs de 3 zile. Din mustuiala alcoolizată a fost separat mustul răvac alcoolizat în cantitate de 1000 dal, care a fost dirijat în vasele de asamblare şi păstrare. In parallel, the smaller part of the must, obtained from the processing of 15 tons of grapes, was alcoholized with the addition of 500 dal of rectified grape alcohol (up to a strength of 28% vol.) and subjected to maceration for 3 days. From the alcoholized must, the alcoholic grape must in the amount of 1000 dal was separated, which was directed to the assembly and storage vessels.
La mustuiala alcoolizată scursă a fost adiţionat mustul parţial fermentat răvac în cantitate de 1000 dal, separat de la prima parte a mustuielii şi, după o amestecare minuţioasă, amestecul obţinut a fost macerat în decurs de cel puţin 4 zile. To the drained alcoholic must, the partially fermented ravac must in an amount of 1000 dal, separated from the first part of the must, was added and, after thorough mixing, the resulting mixture was macerated for at least 4 days.
La mustul răvac alcoolizat din vasele de asamblare şi păstrare s-a adiţionat mustul parţial fermentat de presă în cantitate de 550 dal, după care amestecul a fost lăsat în repaus 4 zile. To the alcoholic must in the assembly and storage vessels, the partially fermented must from the press was added in an amount of 550 dal, after which the mixture was left to rest for 4 days.
După macerarea în decurs de 4 zile a amestecului de mustuială alcoolizată scursă şi must parţial fermentat, acesta a fost dirijat la scurgere şi presare, şi fracţiile obţinute au fost introduse în vasul de asamblare cu obţinerea vinului materie primă roşu licoros. After maceration for 4 days of the mixture of drained alcoholic must and partially fermented must, it was directed to draining and pressing, and the obtained fractions were introduced into the assembly vessel to obtain the red liqueur raw material wine.
După limpezire în decurs de 30 zile, vinul materie primă a fost decantat de burbele şi drojdiile sedimentare şi supus tratărilor conform uzanţelor de la întreprindere. After clarification over 30 days, the raw material wine was decanted from the sedimentary bubbles and yeasts and subjected to treatments according to the company's practices.
Parametrii tehnologici şi datele testărilor analitice sunt prezentate în tabel. În calitate de control a fost folosit vinul după procedeul proxim. The technological parameters and analytical testing data are presented in the table. The wine according to the proximate process was used as a control.
Parametrul Vinul materie primă Procedeul proxim Procedeul propus Durata totală a fermentării-macerării pe boştină, zile 25 3+4 Conţinutul substanţelor fenolice totale, mg/dm3 - inclusiv antociani 2600 830 2450 960 Intensitatea culorii, cuveta 10 mm 13,25 15,55 Pierderile de alcool cu tescovina, % 8 3 Procentul de burbe şi drojdii, % 5,8 4,3 Aprecierea organoleptică, bal 7,8 8,0Parameter Raw material Wine Proximate process Proposed process Total duration of fermentation-maceration on lees, days 25 3+4 Total phenolic content, mg/dm3 - including anthocyanins 2600 830 2450 960 Color intensity, 10 mm cuvette 13.25 15.55 Alcohol losses with marc, % 8 3 Percentage of bubbles and yeasts, % 5.8 4.3 Organoleptic assessment, bal 7.8 8.0
Datele din tabel confirmă rezultatul tehnic preconizat. Vinurile, fabricate după procedeul propus, posedă proprietăţi organoleptice distinctive şi bine apreciate. Vinurile fabricate au un conţinut mai balansat în substanţe fenolice şi o intensitate sporită a culorii. La fabricarea lor sunt diminuate pierderile de alcool cu tescovina şi pierderile de vin materie primă cu burbe şi drojdii. The data in the table confirm the expected technical result. The wines, manufactured according to the proposed process, possess distinctive and well-appreciated organoleptic properties. The manufactured wines have a more balanced content of phenolic substances and an increased color intensity. During their manufacture, alcohol losses with pomace and losses of raw wine with lees and yeasts are reduced.
1. Rusu E. Vinificaţia primară. Chişinău, Continental Grup, 2011, p. 489 1. Rusu E. Primary winemaking. Chisinau, Continental Grup, 2011, p. 489
2. Rusu E. Vinificaţia primară. Chişinău, Continental Grup, 2011, p. 489 2. Rusu E. Primary winemaking. Chisinau, Continental Grup, 2011, p. 489
3. Rusu E. Vinificaţia primară. Chişinău, Continental Grup, 2011, p. 490 3. Rusu E. Primary winemaking. Chisinau, Continental Grup, 2011, p. 490
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| MDS20120055A MD587Z (en) | 2012-04-04 | 2012-04-04 | Process for producing liqueur red wine |
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| MD587Z true MD587Z (en) | 2013-08-31 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD788Z (en) * | 2013-10-25 | 2015-01-31 | Иван ПРИДА | Process for producing aged wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD788Z (en) * | 2013-10-25 | 2015-01-31 | Иван ПРИДА | Process for producing aged wine |
Also Published As
| Publication number | Publication date |
|---|---|
| MD587Y (en) | 2013-01-31 |
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