Technology of ecological rose wine production

Abstract

From the identical party of raw material Cabernet Sauvignon have received different variants of rose wine-1a; 1b; 1c in order to obtain partial extract of pigments. The first variant 1c has been prepared by means of termovinification with the technology of a crush of the whole clusters of grapes. Then must has been finished to temperature 20 C and has been subjected to fermentation with an assessment of physical and chemical parameters according to the quality standards; antocyanes-by means of colorimetry, and intensity of colour - by P.Sudraud. As control versions have served variants of crushed must: fermented by the classical method - 1a and warmed up until 45 C- 1b. The given experience pursues the purpose of reception of ecological pink wine by means of processing the whole clusters the ferry within 4...12 minutes, registering temperatures in dynamics - at thin skin –t p=80 С,at pulp- tm =42 C. The selective effect index was calculate depending on initial temperature ti according to the formula: Sef =100 – (tm –ti )*100 / tp , %. The selective chemical index was calculate by means of the formula: Sch = Am *100/ Ap ,% depending on initial quantity of antocyanes in a thin skin- Ap and their quantities in juice- Am during extraction from the processed thin skin. The analysis of juice in three tests after a crush at identical pressure proves a number of advantages of a method 1с. General time of processing-crushing, pumping, draining, pressing,colding (without maceration) at a method 1с is minimal owing to last two processes which proceed accelerate at pressure 0,8 Bar with increase of an output of must of the first fraction up to 40 %. Besides, test of wine 1с is well-balanced and harmonious, has the red alive not oxidized color and a high organoleptical mark.