Оптимизация процесса карамелизации сладких вин
Аннотация
Разработана и оптимизирована технология получения карамелизованного вина по технологии античного виноделия. Рассмотрены зависимости карамелизации от температуры, типа кислоты и сахара. Найдено, что наибольший выход карамели достигнут при 90оС, в присутствии винной кислоты, в смеси сахаров, где преобладает фруктоза. Проведено исследование карамелизации натуральных сладких вин, производимых в России. Показано, что основное влияние на скорость карамелизации оказывает содержание сахара в вине. Добавление карамели к питательной среде на которой выращивали культуру микроорганизмов Komagoteibacter xylinus продемонстрировало ее бактериостатическон действие. Проведен расчет материального баланса на производство 1000 л белого вина, подобрано оборудование для этого производства. Разработанная в работе технология может быть использована для производства небольших партий винтажного вина.
A technology for producing caramelized wine using ancient winemaking technology has been developed and optimized. The dependences of caramelization on temperature, type of acid and sugar are considered. It was found that the highest yield of caramel was achieved at 90°C, in the presence of tartaric acid, in a mixture of sugars, where fructose predominates. A study was carried out on the caramelization of natural sweet wines produced in Russia. It has been shown that the main influence on the rate of caramelization is the sugar content of the wine. The addition of caramel to the nutrient medium on which the microorganism culture Komagoteibacter xylinus was grown demonstrated its bacteriostatic effect. The calculation of the material balance for the production of 1000 liters of white wine was carried out, and equipment for this production was selected. The technology developed in this work can be used to produce small batches of vintage wine.
A technology for producing caramelized wine using ancient winemaking technology has been developed and optimized. The dependences of caramelization on temperature, type of acid and sugar are considered. It was found that the highest yield of caramel was achieved at 90°C, in the presence of tartaric acid, in a mixture of sugars, where fructose predominates. A study was carried out on the caramelization of natural sweet wines produced in Russia. It has been shown that the main influence on the rate of caramelization is the sugar content of the wine. The addition of caramel to the nutrient medium on which the microorganism culture Komagoteibacter xylinus was grown demonstrated its bacteriostatic effect. The calculation of the material balance for the production of 1000 liters of white wine was carried out, and equipment for this production was selected. The technology developed in this work can be used to produce small batches of vintage wine.