UA5254U - A method for producing champagne - Google Patents

Abstract

A method for the preparation of champagne involves processing champagne wine materials, blending thereof, preparation of fermentation mixture, secondary fermentation at the temperature of no more than 15°С, ageing, cooling to minus 3°С -minus 4°С and ageing at that temperature for not less than 48 hours, with addition of liqueur during the process. The processed blend made of vine of brands Aligote, Shardone, Pinot black is aged during 6 months. The fermentation mixture is prepared of bottling-resistant blend and pure culture of yeast. In the course of secondary fermentation there are fermented not less than 1.8 g/100 cm3 of sugar while reaching the pressure of carbon dioxide of endogenous origin in champagne-fermenting tank not less than 480 kPa at the temperature of no more than 20°С. The champagnized wine is filtered and aged on pure culture of fresh-prepared yeast. In the course of filtration dosage is delivered as calculated per mass concentration of sugar.

Description

A useful model belongs to the food industry, namely, to the production of champagne wines.

There is a known method of akratophorous production of champagne wine, which involves the preparation of a fermentation mixture from pour-resistant champagne wine materials that have undergone a full cycle of technological processing, tank liquor and breeding of pure yeast culture, which is introduced in the amount of 2-Zmln/ml yeast cells.

The resulting fermentation mixture is subjected to secondary fermentation at a temperature not higher than 15"C, until the carbon dioxide pressure in the autocar reaches 400kPa, followed by aging of the wine in an akratophor after the end of fermentation for up to 5 days.

At the end of champagneization, the wine is cooled to a temperature of minus 3"С - minus 47"С and kept at the cooling temperature for at least 48 hours with subsequent bottling .

The specified method of champagne wine production does not allow obtaining high organoleptic indicators of the finished product and its stability during storage.

The basis of a useful model is the task of improving the method of champagne wine production by making changes to the technological cycle and introducing new operations, as well as the selection of champagne wine materials and their quantitative ratio for blending.

The task is solved by the fact that in the champagne production method, which involves the processing of champagne wine materials, their blending, preparation of the fermentation mixture, which ensures a sugar content of at least 2.2g/100cm3 and yeast dilution in the amount of 2-Zmln/cm? yeast cells, secondary fermentation at a temperature not higher than 15"C, aging, cooling to minus 3"C - minus 4"C and aging at this temperature for at least 48 hours, with the addition of liquor during the technological process, according to a useful model, processed blend made from grapes of the varieties Aligote - 5095, Chardonnay - 4095, Pinot white - 1095, aged for 6 months, the fermentation mixture is prepared from spill-resistant blend and pure yeast culture, in the process of secondary fermentation, which lasts at least 20 days, fermented at least 1.8 g/100 cm3 of sugars when the pressure of endogenous carbon dioxide in the akratophore is at least 480 kPa at a temperature not higher than 20 "C, the champagne wine is filtered and aged on a pure culture of freshly prepared yeast at the rate of 2 mln/dm? at a temperature of 11-127C for 1-3 months, after cold processing, the champagne wine is filtered in akratophores - receivers, and during the filtration process, expedition liquor is added with a dosing pump based on the mass concentration of sugars, champagne is kept in the receivers for at least 6 hours before bottling.

Expedition liqueur is set based on the calculation of the mass concentration of sugars of 2.0-2.5g/100cm3 in the production of dry champagne, 4.0-4.5g/100cm3 in the production of semi-dry champagne, 6.5g/100cm3 in the production of semi-sweet champagne.

Due to the new features used in the proposed method, high organoleptic indicators of champagne are obtained, as well as its stability during storage.

The method of champagne production is carried out as follows.

For the production of champagne, the following are used: - champagne wine materials according to TU 10.04.05.41, made from the grape varieties Aligote - 5095, Chardonnay - 4095, Pinot white - 10905; - sucrose for champagne according to DSTU 2213 (GOST 22); - the remaining raw materials and auxiliary materials in accordance with GOST 28685 and "List of structural, anti-corrosion and auxiliary materials approved by the Ministry of Health for use in the wine industry of Ukraine!" RD-01.

First, champagne wine materials are processed and blended. The processed mixture is aged for 6 months.

Next, a fermentation mixture is prepared from a spill-resistant blend and a pure yeast culture with a sugar content of at least 2.2 g/100 cm3. The pure culture is prepared in a fermenter equipped with stirring and aerating devices. Yeast is introduced into the fermentation mixture at the rate of 2-Zmln/cm? yeast cells.

Fermentation is carried out at a temperature not higher than 1570. During the fermentation process, at least 1.8 g/100 cm3 of sugars must be fermented. The achieved pressure of endogenous carbon dioxide in the akratophore should be at least 480 kPa at a temperature not higher than 20"C. The duration of fermentation is at least 20 days.

Champagne wine is filtered and aged on a pure culture of freshly prepared yeast at the rate of 2 million/dm3 at a temperature of 11-12" for 1-3 months, after which it is cooled to minus 3"C - minus 42C and aged at this temperature for at least 48 hours.

After cold processing, champagne wine is filtered in akratophores - receivers. During the filtration process, expedition liqueur is set by a dosing pump based on the calculation of the mass concentration of sugars, which is 2.0-2.5g/100cm3 in the production of dry champagne, 4.0-4.5g/100cm3 in the production of semi-dry champagne, and 6.0-6 ,5 g/100 cm3 in the production of semi-sweet champagne.

Expedition liqueur is prepared in accordance with the "Technological instructions for the production and quality control of "Soviet Champagne", approved by the Ministry of Industry and Trade of the USSR on 21.06.82.

Champagne is kept in receivers for at least 6 hours before bottling.

Filling, capping and bottling, storage, packaging and transportation of dry, semi-dry, semi-sweet champagne are carried out in accordance with the requirements of GOST 13918.

Reception, processing of champagne wine materials and production of champagne are carried out using standard equipment and containers made of corrosion-resistant materials or with special coatings approved by the Ministry of Health of Ukraine for wine production.

The use of this method of champagne production provides the organoleptic and physicochemical indicators presented in Table 1 and Table 2.

Table 1

Organoleptic indicators of the finished product are when carbon dioxide bubbles are released

Table 2

Physico-chemical indicators of finished products

Mass concentration of sugar, g/100cm3: dry 2.0-2.5 semi-dry 4.0-4.5 semi-sweet 6.0-6.5 tartaric acid), g/dm3 SH not less

A useful model is explained by examples.

Example 1

The method of production of dry champagne.

The processed blend, made from grapes of Aligote - 5095, Chardonnay - 4095, Pinot white - 1095, was aged for 6 months.

Next, a fermentation mixture was prepared from a spill-resistant blend and a pure yeast culture with a sugar content of 2.2 g/100 cm3. The pure culture was prepared in a fermenter equipped with stirring and aerating devices. The yeast strain was introduced into the fermentation mixture at the rate of 2 million/cm3 yeast cells.

Fermentation was carried out at a temperature of 152C. During the fermentation process, 1.8 g/100 cm3 of sugars were fermented. The achieved pressure of endogenous carbon dioxide in the akratophore was 480kPa at a temperature of 20"C. The duration of fermentation was 20 days.

The champagne wine was filtered and aged on a pure culture of freshly prepared yeast at the rate of 2 mln/dm? at a temperature of 117C for 1 month, after which it was cooled to minus 3C and kept at this temperature for 48 hours.

After cold processing, the champagne wine was filtered in akratophores - receivers. In the process of filtration, expedition liquor was set at the rate of 2.5 g/100 cm3 with a dosing pump.

Champagne was kept in receivers for 6 hours before bottling.

Dry champagne of a light straw color was obtained, with a subtle aroma, harmonious, fresh taste, which forms foam when poured into glasses, and bubbles of carbon dioxide are released for a long time.

Example 2

Method of production of semi-dry champagne.

The processed blend, made from grapes of Aligote - 5095, Chardonnay - 4095, Pinot white - 1095, was aged for 6 months.

Next, a fermentation mixture was prepared from a spill-resistant blend and a pure yeast culture with a sugar content of 2.3 g/100 cm3. The pure culture was prepared in a fermenter equipped with stirring and aerating devices. The yeast strain was introduced into the fermentation mixture at the rate of 2.5 million/cm3 of yeast cells.

Fermentation was carried out at a temperature of 142C. During the fermentation process, 1.9 g/100 cm3 of sugars were fermented. The achieved pressure of endogenous carbon dioxide in the akratophore was 490 kPa at a temperature of 19"C. The duration of fermentation was 22 days.

The champagne wine was filtered and aged on a pure culture of freshly prepared yeast at the rate of 2 mln/dm? at a temperature of 12"C for 2 months, after which it was cooled to minus 3.57C and kept at this temperature for 49 hours.

After cold processing, the champagne wine was filtered in akratophores - receivers. In the process of filtration, expedition liquor was set at the rate of 4.5 g/100 cm3 with a dosing pump.

Champagne was kept in receivers for 6.5 hours before bottling.

We got a semi-dry champagne of a light straw color, with a delicate aroma, a harmonious, fresh taste, which forms foam when poured into glasses, and bubbles of carbon dioxide are released for a long time.

Example C

Method of production of semi-sweet champagne.

The processed blend, made from grapes of Aligote - 5095, Chardonnay - 4095, Pinot white - 1095, was aged for 6 months.

Next, a fermentation mixture was prepared from a spill-resistant blend and a pure yeast culture with a sugar content of 2.5 g/100 cm3. The pure culture was prepared in a fermenter equipped with stirring and aerating devices. The yeast was introduced into the fermentation mixture at the rate of Zmln/cm? yeast cells.

Fermentation was carried out at a temperature of 132C. During the fermentation process, 2.0 g/100 cm3 of sugars were fermented. The achieved pressure of endogenous carbon dioxide in the akratophore was 500kPa at a temperature of 18"C. The duration of fermentation was 25 days.

The champagne wine was filtered and aged on a pure yeast culture at a temperature of 2 mln/dm3 of 122C for 3 months, after which it was cooled to minus 42C and aged at this temperature for 50 hours.

After cold processing, the champagne wine was filtered in akratophores - receivers. In the process of filtration, expedition liquor was set at the rate of 6.5 g/100 cm3 using a dosing pump.

Champagne was kept in receivers for 7 hours before bottling.

We got semi-sweet champagne of a light straw color with a golden hue, with a delicate aroma, a harmonious, fresh taste, which forms foam when poured into glasses, and bubbles of carbon dioxide are released for a long time.

Claims (4)

1. The method of champagne production, which includes the processing of champagne wine materials, their blending, preparation of the fermentation mixture, which ensures a sugar content of at least 2.2 g/LObsm? and breeding yeast in the amount of 2-3 million/cm" of yeast cells, secondary fermentation at a temperature not higher than 157C, aging, cooling to minus 32C - minus 42C and aging at this temperature for at least 48 hours, with the addition of liquor during the technological process , which differs in that the processed blend, made from grapes of the Aligote - 5095, Chardonnay - 4095, Pinot white - 1095, is aged for b months, the fermentation mixture is prepared from a spill-resistant blend and a pure yeast culture, in the process of secondary fermentation, which lasts no less than 20 days, ferment at least 1.8 g/100 cm" of sugar when the pressure of endogenous carbon dioxide in the akratophore is at least 480 kPa at a temperature not higher than 207C, the champagne wine is filtered and aged on a pure culture of freshly prepared yeast at the rate of 2 million/ dm" at a temperature of 11-127C for 1-3 months, after cold processing, the champagne wine is filtered in akratophores-receivers and during the filtration process, the pump is set expedition liqueur is made with a dispenser based on the mass concentration of sugar, and the champagne is kept in receivers for at least 6 hours before bottling. 2. The method according to point I, which differs in that the expedition liqueur is set based on the calculation of the mass concentration of sugar 2.0-2.5 g/100 cm" during the production of dry champagne. 3. The method according to claim 1, which differs in that the expedition liqueur is set based on the calculation of the mass concentration of sugar of 4.0-4.5 g/100 cm" in the production of semi-dry champagne. 4. The method according to point I, which differs in that the expedition liqueur is set based on the calculation of the mass concentration of sugar of 6.0-6.5 g/100 cm" during the production of semi-sweet champagne.