SU605829A1 - Method of producing table wines - Google Patents

Method of producing table wines

Info

Publication number
SU605829A1
SU605829A1 SU762378272A SU2378272A SU605829A1 SU 605829 A1 SU605829 A1 SU 605829A1 SU 762378272 A SU762378272 A SU 762378272A SU 2378272 A SU2378272 A SU 2378272A SU 605829 A1 SU605829 A1 SU 605829A1
Authority
SU
USSR - Soviet Union
Prior art keywords
producing table
table wines
wines
producing
wort
Prior art date
Application number
SU762378272A
Other languages
Russian (ru)
Inventor
Элеонора Владимировна Каменская
Григорий Яковлевич Лозовик
Николай Тарасович Гелашвили
Раин Константинович Нозадзе
Эдуард Вацлавович Луговский
Original Assignee
Всесоюзный Заочный Институт Пищевой Промышленности
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Всесоюзный Заочный Институт Пищевой Промышленности filed Critical Всесоюзный Заочный Институт Пищевой Промышленности
Priority to SU762378272A priority Critical patent/SU605829A1/en
Application granted granted Critical
Publication of SU605829A1 publication Critical patent/SU605829A1/en

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Landscapes

  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Description

(54) СПОСОБ ПРОИЗВОДСТВА СТОЛОВЫХ ВИН(54) METHOD OF MANUFACTURING TABLE WINE

Одновременно с этим он вьшодит из сусла микроорганизмы , образу  крупные, прочные флокулы, что приводит к осветлению его.At the same time, it disperses microorganisms from the wort, forming large, strong floccules, which leads to its clarification.

После обработки выход осветленного сусла составл ет 1840 дал (92%), количество взвесей снижаетс  до 19 мг/л, количество дрожжевьи клеток - с 9320000 в 1 мл до 220000 в 1 мл, активность полифенолоксидазы понижаетс  с 950 мкл/час Oj до 102 мкл/час О}, содержание белка - сAfter processing, the yield of clarified wort is 1,840 dal (92%), the amount of suspensions is reduced to 19 mg / l, the number of yeast cells from 9,320,000 in 1 ml to 2,20000 in 1 ml, the activity of polyphenol oxidase decreases from 950 l / h Oj to 102 l / hour O}, the protein content - with

172 мг/л до 21 мг/л, содержание полифенолов с 581 мг/л до 399 мг/л, а содержание диацетила составило 0,35 мг/л против 1,1 мг/л.172 mg / l to 21 mg / l, polyphenol content from 581 mg / l to 399 mg / l, and the content of diacetyl was 0.35 mg / l versus 1.1 mg / l.

Предлагаемый способ позвол ет предотвратитьThe proposed method allows to prevent

I (жислительное побурение сусла и повысить качество I (ironing the wort and improve quality

готового продукта. finished product.

Claims (1)

1. Ширицман Э. М., Щербаковска  Ф. Р. Сгабилизаци  вин и других напитков против коллоидных помутнений. М., 1975, с. 31.1. Shiritsman, EM, Shcherbakovska, F. R., Habilitization of wines and other beverages against colloidal opacities. M., 1975, p. 31.
SU762378272A 1976-06-28 1976-06-28 Method of producing table wines SU605829A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SU762378272A SU605829A1 (en) 1976-06-28 1976-06-28 Method of producing table wines

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU762378272A SU605829A1 (en) 1976-06-28 1976-06-28 Method of producing table wines

Publications (1)

Publication Number Publication Date
SU605829A1 true SU605829A1 (en) 1978-05-05

Family

ID=20667738

Family Applications (1)

Application Number Title Priority Date Filing Date
SU762378272A SU605829A1 (en) 1976-06-28 1976-06-28 Method of producing table wines

Country Status (1)

Country Link
SU (1) SU605829A1 (en)

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