Process for producing dry red wine

• Main Authors: ZUGRAVII ELENA, YALOVAYA ANTONINA, BODIUL VALENTIN, STURZA RODICA, PRIDA IVAN, IALOVAIA ANTONINA, BORTA IVAN, TIRA VALERIU, PRIDA ION, LUCA VASILE
• Format: Patent
• Language: English; Moldavian; Romanian
• Published: 30.11.2012
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; SPIRITS; VINEGAR; WINE

The invention relates to the wine industry, namely to a process for producing dry red wine.The process, according to the invention, provides for the crushing of grapes with destemming, obtaining of the pulp, maceration- fermentation thereof with floating cap and additional maceration of the new wine in the fermented pulp. At the same time, in the grapes or pulp is administered bentonite in the quantity of 0.1...0.5 g/kg, maceration-fermentation is carried out with recirculation of the fermenting must, in the first 3...5 days from the formation of the floating cap is carried out removal of deposited seeds, and additional maceration is carried out in 40...80% of the fermented pulp during 10...30 days. Inventia se refera la industria vinicola, si anume la un procedeu de fabricare a vinului rosu sec.Procedeul, conform inventiei, prevede zdrobirea strugurilor cu desciorchinare, obtinerea mustuielii, macerarea-fermentarea acesteia cu caciula plutitoare si macerarea suplimentara a vinului tânar pe bostina fermentata. Totodata,în struguri sau în mustuiala se administreaza bentonita în cantitate de 0,1...0,5 g/kg, macerarea-fermentarea se efectueaza cu recircularea mustului în fermentare, în primele 3...5 zile de la formarea caciulii plutitoare se efectueaza eliminarea semintelor sedimentate, iar macerarea suplimentara se efectueaza pe 40...80% din cantitatea bostinei fermentate, în decurs de 10...30 zile.