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TECHNOLOGICAL PROCESS FOR WINE PREPARATION FROM THE BLACK CURRANT WITH NO CHEMICAL AGENTS

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  • Title:
    TECHNOLOGICAL PROCESS FOR WINE PREPARATION FROM THE BLACK CURRANT WITH NO CHEMICAL AGENTS
  • Author: STARCEVIC
  • Subjects: BEER ; BIOCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PREPARATION THEREOF ; SPIRITS ; VINEGAR ; WINE
  • Description: Invention herewith described refers to a technological process for wine preparation from the black currant with no chemical agents, the invention belongs to the field of preparation of alcoholic beverages, and more precisely it refers to the production of wine from the black currant at room temperature and normal atmospheric pressure, with no chemical agents used. Ripe, fresh and sound fruits of the black currant, not previously being treated by chemical agents are pressed, crushed to a pulp and left aside in a vessel for fermentation for 21 days. Thereupon, such raw wine is poured into the enamel vessels or a stainless steel vessels wherein its treatment continues with pouring and whirlling currents with the addition of crystal sugar whereby all the lees are removed from the wine, fermentation is accelerated and gradual stabilization of wine is obtained thereupon obtained is the black currant wine of desired content of ethanol, clarity and bouquet.The whole process of preparation of the black currant wine is appropriately tested and when the desired effect of the wine is obtained, the wood barrels and therein is kept wine for at least a month in the cellars, thereupon the wine is bottled, and they are set aside to rest from four to up to six months in the cellars prior to its use. Tehnološki postupak proizvodnje vina od crne ribizle bez upotrebe hemijskih sredstava, pronalazak spada u oblast proizvodnje alkoholnih pića, a konkretno se odnosi na proizvodnju vina od crne ribizle pri sobnoj temperaturi i normalnom atmosferskom pritisku, bez upotrebe hemijskih sredstava.Zreli sveži i zdravi plodovi crne ribizle koji nisu tretirani hemijskim sredstvima izgnječe se u kašu i odlože u posudu za vrenje koje traje 21 dan. Zatim se vrši istakanje sirovog vina u emajlirane posude ili posude od nerđajućeg čelika u kojima se nastavlja obrada, a izvodi se pretakanjem i vrtložnim srtujanjem uz dodatak kristalnog šećera pri čemu se iz vina odstranjuje vinski mulj ubrzava vrenje i vrši se postepena stabilizacija vina da se dobije vino od crne ribizle željenog sadržaja etanola, mutnoće i bukea.Ceo proces proizvodnje vina od crne ribizle se adekvatno kontroliše i kada je dobijen željeni efekat vina njime se pune drvene bačve i u njima drži vino najmanje mesec dana u podrumskim prostorijama, zatim se vinom pune boce, koje se odlože da miruju od četiri do šest meseci u podrumskim prostorijma pre upotrebe.
  • Creation Date: 2010
  • Language: English;Serbian
  • Source: esp@cenet
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