SU1108101A1 - Method of producing champaigne - Google Patents

Abstract

METHOD OF MANUFACTURE SHAMPA JCOM, involving the preparation of blended wine materials, the introduction of lottery liqueur and yeast wiring, the champagnization of lottery mixture, the introduction of expeditionary liqueur and aging, with the aim of improving the organoleptic characteristics of champagne, expeditionary liqueur input t in a mixture of .ol ethyl linoleic acid at a concentration of the latter in a mixture of 0.0005-0.01%, depending on the brand of champagne, while the amount of injected mixture per 1 liter of champagne was T 4 i 160 ml. SU)

Description

io cx The invention relates to the wine industry, in particular to the production of tank and bottle champagne. It is known that amino acid transformation products are involved in the formation of substances that create a bouquet of wine and help accelerate the ripening and improve the quality of the resulting champagne C1. During the aging of champagne yeast high ethyl esters of the higher fatty acids myristic, palmitic, stearic and especially linoleic acids are formed. These compounds improve the aroma and taste of champagne. The closest technical solution to the proposed method is the production of champagne, involving the preparation of blended wine materials, the introduction of lottery liquor and yeast wiring, the champagnization of lottery mixture, the introduction of expeditionary liquor and aging. The described method uses crushed wine yeast with 2}. The disadvantages of this method are the need to accumulate a relatively large biomass of wine yeast and the use of special equipment for freezing and destroying yeast cells. The purpose of the invention is to improve the organoleptic characteristics of champagne. The goal is achieved by the method of producing champagne, which includes whether it is replicable from the kera and the yeast distribution, champagne the drawing mixture, the introduction of an expeditionary Kerra and aging, the expedition liqueur is added in a mixture with ethyl ether: linoleic acid at a concentration of the latter in a mixture of 0.0005-0.01%, depending on the brand of champagne, while the amount of injected mixture per 1 liter of champagne is 4-160 ml The essence of the method is as follows. In the finished bottle or tank champagne, the expedition liqueur is mixed with ethyl linoleic ester at a concentration of the latter in a mixture of 0.00050, 1%, depending on the brand of champagne.is 4-160 ml. The ethyl ester of linoleic acid is obtained; from the waste of the wine industry, grape seed oil. Linoleic acid is a naturally occurring biologically active compound involved in redox processes in the human body. It contains two double bonds and, in the presence of atmospheric oxygen, under the action of the enzyme lipoxygenase, forms hydroperoxides, which further enhance the redox processes. The ethyl linoleic ester is subject to oxidation to a much lesser extent than linoleic acid. It possesses a pleasant peculiar aroma, reminiscent of the smell of flowers of sunflower, in the taste there are light hemp tones, valued in high-quality champagne. Bottle method. A draw mix is prepared consisting of a packaged vial, draw liqueur, and a wired pure yeast culture. Then it is fed to a filling machine, which pours the mixture into champagne bottles, corks and fixes it with special clips. Bottles are shaken and stacked in a horizontal position. After 1 year, the bottles are loaded into special stand machines in which the champagne is clarified by transferring the yeast sediment to the stopper (remuage). The sediment on the stopper is frozen, the bottle is opened and the sediment is removed along with the stopper (de-fumigated). Then expeditionary liqueur, ml mixed with ethyl linoleic ester in amounts that depend on the brand of champagne: Brut (0.3-0.8% sugar) 3.5-9.5 Dry (3-3.5% sugar) 35 -45 Semi-dry (5-5.5% sugar) 60-65 Semisweet (8-8.5% sugar) 100-105 Sweet (10-10.5% sugar) 120-130 The bottle is sealed again, the wire t control shutter speed, trim and transmitting the expedition for implementation Tank method (continuous flow), I Champagne wine materials sulfitation after pasteurization and blended in the specified proportions, in the blend were added the yellow blood hydrochloric salt tannin and isinglass. After thawing and filtration, the biological deoxygenation of the blend is carried out by continuously feeding it to the lower part of the fermenter filled with Raschig rings, while dispensing yeast wiring. The de-aerated blend is pasteurized, cooled, filtered, the reservoir caviar is introduced and sent through a mixer to the fermentation tanks of the champagne battery. Fermented champagne wine is fed from the last fermentation battery tank to the biogenerators, the thermos tank and the receiving tanks. Expedition liqueur mixed with ethyl linoleic acid in amounts corresponding to champagne brands, ml of champagne is injected into receiving tanks: Brut4-12 Dry45-55 Semi-dry75-85 Semisweet125-130 Sladkoe150-160 Sparkling is kept and bottled, bottled, sealed , trimmed and passed to the expedition. As a source of linoleic acid ethyl ester, grape seed oil is used as a waste product of the wine industry. Linoleic acid in this oil is 72-75% of the total amount of higher fatty acids, it is a part of triglycerides and phosphatides. The degree of pure you get the drug ethyl ester of linoleic acid 94-95%. As impurities, it contains ethyl esters of lauric and myristic (1.8%), palmitic (3.8%) and steric (0.40%) acids. Testing the obtained preparation of linoleic acid ethyl ester at various dosages of it in bottles of bottle and tank champagne shows that, at doses of 0.5-2.0 mg / l, it causes an increase in aroma and an improvement in the taste of the beverage. The aroma comes in brightly pronounced floral tones and feels appreciated in your taste.

The table shows the calculation for the preparation of a mixture of an expedition liqueur with linoleic acid ethyl ester and a high-quality champagne hemp tone. All champagne prototypes were rated 0.25-0.5 points higher than the control. Example. Preparation of linoleic acid ethyl ester, 100 g of grape seed oil is dissolved in 100 ml of ethyl alcohol and heated to boiling. Then 30 g of potassium hydroxide are added to 120 ml of 10% i-th aqueous ethyl alcohol solution, and the mixture is heated with S for 1 hour. The reaction solution is acidified with dilute sulfuric acid until acidic and washed with 100 ml of water, dried with calcined magnesium sulfate and esterified with 100 ml of absolute ethanol saturated with dry hydrogen chloride. After washing with water and distilling off an excess of ethyl alcohol, the mixture of ethyl esters of higher fatty acids is subjected to vacuum rectification & selection to take the fraction boiling at 271-272С (18 mmHg) containing 94-95% linoleic acid ethyl ester. The yield of ether is 45-50 g. The purity of the preparation is checked by gas-liquid chromatography. Cooking expeditionary liquor. To obtain a mixture of an expeditionary liqueur and linoleic acid ethyl ester, 650 g of sucrose and 350 ml of high-quality wine material are stirred until complete dissolution of sucrose. A 0.1% alcoholic solution of linoleic acid ethyl ester is added to the resulting clear expeditionary liqueur in amounts that depend on the brand of champagne.

850 850 850 850

e 850

0.01

00.0. 0,0017

20.0 0.0012

15.0 0.0010

9.0 0.0005

7.5 The mixture is stirred by bubbling carbon dioxide through it and added to the finished tank or bottle champagne in quantities depending on the brand of champagne. After biologic deaeration in enzymes, a blend of wine materials with high yeast concentration, pasteurization and filtration is mixed with 2.2% of the tank liqueur and sent to fermentation tanks of the champagne battery with the introduction of yeast dispensing. Fermented champagne wine from fermentation batteries enters biogenerators, thermos tanks and in the receptacle of ary. A 0.01% mixture of ethyl linoleic ester with expeditionary liqueur in the calculation of 4 ml of mixture per 1 liter of champanized wine is pumped from the cistern for holding the exportation liquor. The resulting champagne is kept in the receptacles and then sent for bottling. In contrast to the control sample, an experimental sample of champagne became more mature, well coordinated in taste and aroma, the acrotic tone disappeared. Evaluation of the prototype above the control by 0.35 points. Example 2: A mix consisting of 100 liters of wine material, 2.2 kg of sucrose and 2% dilution of a pure wine yeast culture is prepared. The mixture is stirred with a stirrer in a stream of coal gas of the logo gas, poured into champagne bottles and sealed with corks with special brackets. Bottles are shaken and stacked in a horizontal position, repositioned every six months. After 1 year, the bootleg is loaded into music stands and is first removed and then disintegrated. Then a 0.001% mixture of ethyl linoleic ester with the expeditionary liqueur (100 ml per bottle) is introduced into the bottle. Bottles with semi-sweet brand champagne again improve the polyethylene cork, fix the mycelet, carry out the control shutter speed, trim it and transfer it to the expedition. The prototype of champagne, in contrast to the control one, became more harmonious in taste and aroma, light cream tones appeared in taste, and floral aroma appeared. Evaluation of the prototype 0.3 points better than the control, EXAMPLE 3. A blend of wine materials after biological deaeration in fermenters with high yeast concentration, pasteurization and filtration is mixed with 2.2% tank liquor and sent to fermentation tanks batteries of champagnization with the introduction of yeast distribution. Fermented Shs1mpanized wine from fermentation: batteries are fed into biogenerators, thermos tanks and into receiving tanks. A 0.0005% mixture of ethyl linoleic ester with an expeditionary liqueur at the rate of 160 ml per liter of champanized wine is pumped from the cistern for holding the expedition liqueur. The resulting champagne brand Sweet is kept in the receiving tanks and then sent to the bottling. The prototype of champagne, in contrast to the control sample, became more harmonious, the acrotophore tone disappeared, the aroma of sunflower tones appeared. Evaluation of the prototype at 0.5 points higher than the control.

Claims (1)

METHOD FOR PRODUCING SHAMPAE SKOSKOY, which involves the preparation of blended wine material, the introduction of circulation liqueur and yeast wiring, the champagne of the circulation mixture, the introduction of expeditionary liquor and aging, characterized in that, to completely improve the organoleptic characteristics of champagne, the expeditionary liquor is introduced into a mixture with ethyl ether linole acid at a concent. the proportion of the latter in the mixture is 0.0005-0.01%, depending on the brand of champagne, while the amount of the injected mixture per 1 liter of champagne is 4 - _ 160 ml. 5 cl