Open AccessSubstantiation of modes and parameters of the red table sweet wine technology
Author(s) -
Dmitry Yermolin,
Daria Zadorozhnaya,
Galina Yermolina,
Vyacheslav Iosifovich Ivanchenko,
Petr Dogoda
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/403/1/012070
Subject(s) - wine , chemistry , pulp (tooth) , alcohol , yield (engineering) , mass fraction , volume (thermodynamics) , volume fraction , table (database) , fraction (chemistry) , food science , chromatography , organic chemistry , materials science , thermodynamics , composite material , medicine , physics , pathology , computer science , data mining
The paper substantiates the modes and parameters of the red table sweet wine technology. It was found that the red table sweet wine material “Cahors experimental” (produced from two components: the main wine material “Ancelotta” with a volume fraction of ethyl alcohol of 14.8% and a mass concentration of sugars of 17 g/dm 3 , and the wine material “Syrah” with a volume fraction of ethyl alcohol of 1.2% and mass concentration of sugars 560 g/dm 3 ) has a high quality with a high mass concentration of biologically active substances. In this case, the heat treatment of the pulp should be carried out at a temperature of 55-60 °C for no more than 2 hours; wort yield should not exceed 60 dkl/t. The mass concentration of sugars in the blend should be 110 g/dm 3 .