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Wine pasteurization: what is it, how to pasteurize wine? Pasteurization of wine at home, different ways Pasteurization of homemade wine for storage.

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At pasteurization, as a method widely used in winemaking, has many purposes, but mainly it is used either as a prevention of certain wine diseases, or for the direct treatment of diseases. Sometimes - as one of the ways to improve the properties of the wine itself (others are described.)

The method, as the name implies, was invented by Louis Pasteur, a great connoisseur and lover of wine, and is still used without any changes.

So, pasteurization is a short-term heating of wine to a certain temperature range, which, as a rule, ranges from 55-65 degrees. One of the most important conditions for pasteurization is that wine should not come into contact with air, since heating in the presence of oxygen affects the taste of the drink. Other important condition– it is impossible to pasteurize unfiltered and not clarified wines, if there are no other tasks associated with this technique.

At home, pasteurization can be done, for example, like this. First, the wine is bottled in suitable bottles or jars. Suitable ones are those that can be placed in a pot of hot water so that the water level approximately matches the level of wine in a bottle or jar. In addition, wine containers must be fitted with a tight-fitting lid or stopper.

Then - place bottles with pasteurized wine in a saucepan.

Top up the pot with water as needed to bring the water level up to the level of the bottled wine. Close bottles tightly.

Start heating the pan - on the stove or other device, from time to time controlling the temperature in the jars of wine with a cooking or other thermometer. Given that the heating of wine in such conditions is uneven, before measuring the temperature, the wine should be mixed with some clean object. As soon as the wine warms up to the desired values (usually 55-60, less often - 65 degrees), the pan should be removed from the heat.

Pasteurization of grape wine

grape wine sometimes undergoes more or less significant painful changes, the consequence of which is the deterioration of its qualities, and in other cases, final spoilage. Pasteur showed that wine diseases (blooming, acetic oxidation, pus or propionic fermentation, tartron or lactic fermentation, slime fermentation, obesity, etc.) occur under the influence of microorganisms, the germs of which, getting into wine, quickly develop when favorable conditions occur. In view of this, the methods of cellar economy (transferring, topping up, fumigating with sulfur, airing, etc.) are aimed not only at making wine clean and fine, but also capable of long-term preservation and resistant to pathogens. Prolonged aging and fining (see below) of wine contribute to the precipitation of both yeast and other solid parts floating in the liquid, as well as the accumulation at the bottom of the barrel of germs of enzymes that cause certain diseases. The possibility of wine disease is most successfully eliminated by stopping the vital activity of microorganisms by heating to a certain temperature. This technique, which makes it possible to sterilize or sterilize any liquids that undergo fermentation, was first proposed by Pasteur in 1865, which is why it is known under the name pasteurization. At present, P. is used by all European wine trading companies and more or less large wine owners, not only to protect wine from diseases, but also to accelerate its aging and, in general, improve its qualities. P. wine is produced in bottles and barrels, and the heating and cooling of the liquid occurs in both cases without access to air. The temperature at P. is brought to 65-70 ° C, if the wine is weak, contains little acid or is sweet; wine of medium strength is enough to heat up to 60 ° C; finally, for wines strong or rich in acid, you can limit yourself to 55 ° C. grape wine bottled not earlier than 2-3 years of aging in barrels, during which the wine is purified by repeated transfers, fining (fish glue, egg white etc.) or filtering. With such processing, up to 20% of the liquid is lost; meanwhile, it is impossible to pour wine a few months after harvesting the grapes, since young wine will soon begin to ferment and deteriorate, which, however, can be eliminated by P. The pasteurized wine must be completely light, i.e., purified by fining or filtering. If it were necessary to heat a wine that had been aged for a long time in bottles and had precipitated, then it should be poured without sediment into other bottles. Before heating wine bottled corks are fixed (it is enough if the heated wine seeps between the cork and glass, washing this gap from any germs of microorganisms). Fixing corks is done either with a simple twine, or with special machines. When P. a small amount of wine, you can use an ordinary boiler, into which a movable bottom is inserted and placed on the last clogged bottle; if the boiler does not have this device, then several times folded rags should be placed on the bottom so that the heat of the firebox does not act directly and too strongly on the wine. Along with the wine, a bottle of water and a thermometer are placed in the cauldron to determine the temperature of the wine, which is several degrees below the temperature of the water bath. When the thermometer proves the required temperature of the liquid, then it is necessary, having removed the boiler from the fire, take out the bottles and let them cool. For heating large quantities of wine in bottles, special metal apparatuses are used (the best are the Boldt and Vogel plants in Hamburg), which are heated by steam. Instead of such apparatuses, large stone steam-baths with double pens, also heated by steam, are sometimes arranged, but they can be difficult to heat evenly, the loading and unloading of the bottles is very time-consuming, and the cooling is too slow, which in turn damages the quality of the wines. When using devices heated by steam, the bottles can be placed or placed horizontally (one above the other), but when using devices with a water bath, it is better to place the bottles, moreover, so that the corks are above the water. P. wine in barrels practiced, quite often, for which they use special, more or less complex and expediently designed apparatuses in which wine, with constant circulation, is heated by means of a water bath and then cooled by a constant influx of cold wine. In addition to devices Giret and Vinas (Giret et Vinas), Terrel de Chine (Terrel des Chines), br. Perrier (Perrier freres) and Rollin (Raulin), described in Pasteur's classic work: "Etudes sur le vin", many new devices for wine in barrels are currently proposed, but we will point out only three of the best and most common of them, and namely: Houdart, Lande and Bourdil; for a description of these devices, see the illustrated brochure by prof. Gayon, published (in Russian translation) by the editors of the journal "Bulletin of Winemaking". In conclusion, we note that wine subjected to P. with certain precautions is guaranteed against the appearance of pathogenic germs in it, it can be stored in barrels, like old wine, poured, aired, pasted over and bottled, in accordance with the requirements of the cellar economy. Obviously, in no case should pasteurized wine be mixed with wine that has not undergone this operation, and pasteurized wine should not be poured into dirty, unsterilized barrels, especially if diseased wine was stored in the latter. Sterilization or cleaning of barrels is done either with boiling water or, even better, with steam; barrels, upon cooling, are fumigated with sulfur.

V. Tairov. Δ.

Encyclopedic Dictionary F.A. Brockhaus and I.A. Efron. - St. Petersburg: Brockhaus-Efron. 1890-1907 .

See what "Pasteurization of grape wine" is in other dictionaries:

Sterilization of wine according to the Pasteur method, to protect it from spoilage, as well as to improve its quality. Dictionary of foreign words included in the Russian language. Chudinov A.N., 1910 ...

pasteurization- and, well. pasterisation f. Sterilization of wine according to the Pasteur method to protect it from spoilage, as well as to improve its quality. Chudinov 1902. || ext. Destruction of microorganisms in liquids by heating not more than 100º. Pasteurization… … Historical Dictionary of Gallicisms of the Russian Language

Grape wine. Grape wine sometimes undergoes more or less significant painful changes, the consequence of which is the deterioration of its qualities, and in other cases, final spoilage. Pasteur showed that wine diseases (flowering, ... ... Encyclopedia of Brockhaus and Efron

Heating grape wine and other liquids to a certain temperature to protect them from the development of harmful microorganisms; method is named after them. Pastor. Dictionary of foreign words included in the Russian language. Pavlenkov F., 1907. ... ... Dictionary of foreign words of the Russian language

Would you like to improve this article?: Find and provide footnotes for references to authoritative sources that confirm what has been written. Check the accuracy of the information provided in the article. Correct the article according to the stylistic ... Wikipedia

WINE- WINE, in the broad sense of the word, drinks obtained by alcoholic fermentation of juice from all kinds of fruits and berries. There are grape, raisin, fruit, berry and grain wines, the so-called vodka (see). V. in and and fence represents a drink, ... ... Big Medical Encyclopedia

Or just wine [V. wine, as a very important product from an economic point of view, is considered here in five respects: A) in terms of its general properties and composition, B) components, C) storage, D) use, and E) trade measures and customs ... ...

- [AT. wine, as a very important product from an economic point of view, is considered here in five respects: A) in terms of its general properties and composition, B) components, C) storage, D) use, and E) trade measures and customs duties. About the same... ... Encyclopedic Dictionary F.A. Brockhaus and I.A. Efron

Winemaking technological process making wine from grapes, as well as from other fruits and berries. Includes operations: crushing raw materials and separating ridges (stalks), obtaining must, alcoholic fermentation of must or pulp, fortification (when ... ... Wikipedia

The word winemaking expresses the totality of all the methods that grapes are subjected to to obtain wine from it. The work of the winemaker begins with the harvest of grapes, which occurs at the moment when the grapes have reached full maturity, that is, when it ... ... Encyclopedic Dictionary F.A. Brockhaus and I.A. Efron

In order to speed up the maturation of young wine, improve its taste and kill the microorganisms that are in it, pasteurization is used. This technology consists in heating the drink without air access to a temperature in the range of 55-65°C.

Advantage of pasteurization

Thanks to pasteurization, it is possible to avoid the occurrence of almost all diseases of microbial origin, which include:

rancidity;
turn (lactic decomposition of tartaric acid);
obesity (mucus);
vinegar souring;
blossomed;
lactic, tartron fermentation and some others.

Experimentally, it was proved that the taste of the drink as a result of such processing not only does not deteriorate, but even improves. Elevated actions tolerate even the finest and most refined wines well. It should be borne in mind that pasteurization is not a guarantee against the occurrence of diseases that may subsequently arise due to non-compliance with the required conditions. But, nevertheless, drinks that have undergone such processing will be more persistent.

Necessary conditions for proper pasteurization

In order for this process to proceed normally, several conditions must be met:

The wine should be fairly clear. In this case, substances that are in suspension will not affect the taste of the drink (due to dissolution or change during heating).

It should be carried out immediately after it is bottled (no precipitation yet). If the bottles already have a deposit (precipitate), then before starting heating, the drink is first decanted into another clean dish. Opaque, aged in barrels is pre-filtered, while it is desirable not to allow air to enter in order to avoid absorption of oxygen. Otherwise, increased oxidation may occur with the further appearance of a specific taste.

The heating process should be carried out in such a way that the wine leaves the pasteurizer at the same temperature as when it entered it (cold). If you do not follow this rule, then the bouquet and color of the wine will change dramatically.

The pasteurization temperature should not exceed 70°C.

It is desirable that the wine enters the pasteurizer in a thin layer. Thanks to this, it will heat up more evenly and faster to the required mark.

Gases and other volatile products released during the heating process must be reabsorbed by the wine when cooled.

Certain requirements are also imposed on the materials and design and materials of the apparatus. Firstly, it should be made from materials that are resistant to the dissolving action of wine and have a high coefficient of thermal conductivity. Secondly, it is easy to sterilize. Thirdly, it is easy to disassemble for washing and cleaning, as well as for repair if necessary. Currently, several types of pasteurizers are used, which can be divided into lamellar and tubular.

How to pasteurize wine yourself at home

The classic pasteurization process is carried out in special apparatus by heating and holding for 10–20 minutes at 50–60°C. This process can be carried out at home as well. Only in this case, it should be borne in mind that the stabilized wort must undergo mandatory filtration and clarification. The work itself is carried out in several main stages:

Remove from the sediment, filter and clarify.
Pour into clean and prepared bottles.
Cork with corks and tie with a harsh thread.
Heat up in a water bath. The temperature in this case should not exceed 68 degrees Celsius (the boiling point of alcohol is 78 ° C). The time of this stage depends on the volume of bottles - for 0.5 liters. - 15 minutes, for 0.7 l. - 20 minutes and 1.0 l. - 25 minutes. It should also be borne in mind that for each type of wine, it is necessary to maintain a certain temperature regime:
for table wines of low strength - not more than 55 ° C;
for semi-sweet - no more than 60 ° C;
for dessert - up to 65 ° C.
After the required temperature is reached, the wine should be kept at a given temperature, after which it should be cooled.

At home, the heating process is most conveniently carried out in large and tall pots, on the bottom of which a wooden grate or a towel folded several times is laid. It is advisable to put in this container, between the bottles, a jar filled with water with a thermometer lowered into it.

It is also convenient to use a steamer.

The above procedure does not present any particular difficulties, and if all the conditions have been met, and the pasteurization process has been carried out correctly, then the quality of the wine and its resistance to various diseases will increase significantly.

Repeatedly we had to deal with such a term as pasteurization. Many housewives are familiar with this procedure when preparing food for a long period. In this article we will try to understand the specific issue of how to pasteurize. house wine.

In the 19th century, the famous microbiologist Louis Pasteur lived and worked in France. One day, local winemakers approached him with a request to help figure out why their wine was constantly disappearing. The scientist, having studied this problem, came to the conclusion that the microorganisms that exist in it lead to spoilage of wine. After a series of experiments, the scientist came to a solution to this issue. When the product was heated to a temperature of 60 degrees for half an hour, all microorganisms died. A little later, this process, in honor of his name, was called pasteurization.

Importance of pasteurizing homemade wine

Let's understand a little about the question: is this procedure necessary for a homemade drink? in wine home production there is always a nutrient medium for the development of harmful mycobacteria in it, which cause irreparable harm to this drink. In practice, it becomes unusable, and possibly dangerous to our health.

We have to deal with this somehow in order to preserve the product of home production. There are many ways to protect wine, this is the addition of various preservatives, increasing the strength of the drink. But these methods affect the most important: taste qualities and aroma of the wine, but pasteurization is the only way to increase the shelf life without harming our drink.

Ways to pasteurize homemade wine

There are currently two ways to do this:

First founded on the rapid heating of the drink to a temperature of 90 degrees and then its rapid cooling.
Second way includes a longer sterilization process and is very suitable for home use.

The first method is great for sterilizing stronger drinks. It is good because it does not take much time, but it has a lot of shortcomings. It's over sophisticated technology for home production and when heated to a high temperature, our drink loses some of its taste. Therefore, home winemakers prefer the second method, as more acceptable, and we will consider it in more detail.

To begin our process, we need to make some preparations. The first step is to prepare our wine. To do this, it is necessary to free it from various impurities, that is, filter it so that our drink is transparent and without sediment. Then, pour it into pre-prepared clean bottles.

If we do not have a pasteurizer, then place the prepared bottles in tall saucepan and fill with water so that the bottled drink is in the water. When heating water, it is necessary to monitor the temperature, as it reaches 65-70 degrees, it will be necessary to note the time. During the pasteurization of wine, it is necessary to constantly monitor the temperature so that it does not exceed 70 degrees, otherwise the wine will have an unpleasant aftertaste. You can pasteurize for 20-30 minutes, then cool the bottles and place on long-term storage.

Mandatory conditions for wine pasteurization

All containers Those who touch wine must be absolutely clean, up to and including sterilization.
The drink is the best drain with a small hose, which should not touch the sediment at the bottom of the container.
During pasteurization try to keep our drink as little contact with air as possible.
At the bottom of the pot, for the safety of the process, it is necessary to place something protecting the glass of the bottle from damage.
Water heating in a saucepan should be carried out gradually along with bottles of wine.
Definitely a must follow up temperature regime the whole process.
After Process pasteurization pan is removed and cools down from the stove together with the bottles.
Can't be mixed wine processed with other types.
Strictly adhere to pasteurization temperature.

Beer pasteurization

With the process of pasteurization of beer, especially at home, the situation is much more complicated. The fact is that during sterilization, beer, unlike wine, loses not only taste, but also beneficial microorganisms that have a beneficial effect on our body. Therefore, pasteurization of this drink is carried out mainly only in production. At home, it is better to produce real "live" beer of greater value than pasteurized.

It lowers cholesterol levels, reducing the risk of a heart attack.
It is very useful in diabetes by reducing blood glucose levels.
Removes excess salt from the body.
It normalizes blood pressure and increases blood clotting.
Enriches the body with vitamins and useful minerals.

But due to the fact that this beer is not stored for a long time, producers have to pasteurize it. In many European and American countries, bottled beer is necessarily pasteurized, and in some countries only beer for export is processed. Beer is sterilized in special pasteurizers by various methods.

Pasteurization of wine consists in the fact that the wine is heated to 55-65 ° for a short time without air access.

The purpose of pasteurization in winemaking is twofold: firstly, to kill the microorganisms found in the wine; secondly (for young wines), accelerate maturation and thus improve the taste of the wine.

Paeter proved that all diseases of microbial origin (vinegar, turn, rancidity, obesity, and others) can be prevented if the wine is sterilized. Along with these studies, Pasteur showed that wines, even the most subtle, exposed to elevated temperature, are very well tolerated, while acquiring stability and improving in taste. With further aging, they acquire higher qualities compared to wines aged under normal conditions. True, the stability obtained by wines after heating does not protect them from diseases that, under certain conditions, can also appear in pasteurized wines, but still the wines will be more resistant.

These are general provisions introduced by Laster into the winemaking practice of the method of combating wine diseases, which was named after him pasteurization.

For the normal course of pasteurization, it is necessary that the wine be completely transparent. Otherwise, substances in suspension, dissolving or changing from heating, can change the taste of wine. Bottled wine is pasteurized immediately after bottling, when there is no sediment in it. Wines that have sediment in the bottles (resting) are decanted into clean dishes before heating. Barreled wine, if opaque, must be air-filtered prior to pasteurization to prevent oxygen uptake. Heating in the presence of oxygen causes increased oxidation of the wine, accompanied by the appearance of a boiled down taste in it. For wines that are difficult to clean by filtration, fining is used before pasteurization.

The heating operation should be carried out in such a way that the wine that enters the apparatus (pasteurizer) cold comes out cold as well. Indeed, if the wine is heated from the pasteurizer to the receiver, there is no doubt that as a result of the strong action of oxygen due to heating, the color and bouquet of the wine will change dramatically, and it will quickly take on the character of prematurely aged. This circumstance must always be taken into account when pasteurizing.

Properly carried out pasteurization of young ordinary wines significantly improves their quality. During pasteurization, in no case should the temperature be raised above 70 °, since in this case the pasteurized wines acquire a characteristic taste of boiledness, which is more pronounced, the higher the temperature and the longer the heating. The temperature that destroys oxidase is also in the range of 55-65°.

In winemaking practice, pasteurization is mainly used to kill pathogens in diseased wines.

In winemaking practice, pasteurization is carried out on wines in barrels, bottles and other containers. Apparatus in which wine is heated is called pasteurizers.

Pasteurizers for draft and bottled wine can be batch or continuous.

Draft wine pasteurizers. Barrel pasteurization is used more often than bottle pasteurization, and is a very responsible operation.

Barrel pasteurizers must meet the following requirements:

1) the increase in the temperature of the wine in them should occur smoothly, by reducing the flow of wine into the pasteurizer or by increasing the heating, or by the combined action of both reactors;

2) the pasteurization temperature must be constant all the time;

3) in all parts of the apparatus, heating should occur evenly. To do this, at the same temperature, the amount of wine per unit surface must be constant at equal intervals of time;

4) the wine should enter the heater in a thin layer in order to heat up to the set temperature faster and more evenly;

5) on the way of the wine in the pasteurizer there should not be any constrictions, partitions that trap solid particles released from the wine when heated. The possible burning of these particles can give the wine an unpleasant taste and smell;

6) pasteurization should take place in the complete absence of air in the apparatus, therefore, in the design of the pasteurizer, any sinuses, pockets, in which air could linger during filling, should be avoided;

7) the wine must leave the pasteurizer as fresh as possible, for which the wine entering the pasteurizer is used;

8) it is necessary that the gases and volatile products released from the wine during pasteurization can be reabsorbed by others when it is cooled;

9) the pasteurizer should be easily sterilized by steam and easily disassembled into parts for inspection, repair and cleaning;

10) parts of the apparatus in contact with wine must be made of materials with high thermal conductivity and not be subject to the dissolving action of wine. The best material for this purpose is red copper, silver-plated or pure tin-plated, and stainless steel.

There are several types of pasteurizers used in the wine industry to heat draft wine. All of them are continuous and built according to the same scheme ( Coiled pasteurizers, which until recently were widely used in the wine industry, are not described, because due to their inefficiency and low productivity, they have been replaced by pasteurizers of more advanced designs.).

Tubular pasteurizers. The tubular collapsible pasteurizer Giproepirtvino is similar in design to the cooler described above. Its main parts are: a heat exchanger, a heater, a chamber in which heated wine is retained for a while, and a cooler. All these parts consist of tubular elements.

The heat exchanger is a bundle of tinned copper pipes with a diameter of 20-25 mm enclosed in a steel casing, coated from the inside with acid-resistant varnish. The heat exchanger consists of six elements (pipes), the heater - from one and the cooler - from two. The cooler pipes are also tinned copper. All other parts are made of ferrous metal and coated inside with acid-resistant varnish. All elements are prefabricated and mounted on a corner iron frame. Thanks to this, inspection, repair, tinning and varnishing are carried out without difficulty.

The chamber for aging wine (at pasteurization temperature) is a pipe with a diameter of 100 mm, length 2 m. All parts of the pasteurizer are covered with insulating materials on the outside.

Schematic diagram of the pasteurizer is shown in fig. 116. Wine is fed to the heat exchanger for pasteurization through a valve 1 (its path is shown by a solid line), where it meets the wine returning after processing and at pasteurization temperature (the path of the processed wine moving between the heat exchanger tubes is shown by a dotted line), and is heated by cooling the processed wine. From the heat exchanger, the wine enters the heater, where it is heated by steam to the pasteurization temperature, and is sent to the chamber for aging in it for several minutes. The length of time the wine stays in the chamber depends on the goal set during pasteurization and is related to the performance of the pasteurizer. The latter is regulated by a valve 1 . After a short stay of wine in the chamber, it enters the cooler through a heat exchanger (recuperator), where it is cooled with water from the water supply and exits the pasteurizer through valve 2. The use of heat, depending on the performance of the apparatus and the temperature of the wine, is 60-80%. steam consumption for pasteurization 1000 l wine is 215-40 kg.

Plate pasteurizers. Plate pasteurizers, widely used in a number of industries Food Industry, are successfully used in the wine industry for the pasteurization of grape juices and wine. Their advantage over other designs of pasteurizers is that they are simple in design, easy to assemble and repair, and have high productivity with relatively small dimensions.

The rapid heating of wine in a thin layer and the high speed of the flowing liquid determine the high thermal performance and efficiency of these pasteurizers.

Plate pasteurizers have a variety of designs, but the schematic diagram of their device differs little from one another. We give a description of a plate heat exchanger (pasteurizer) of one of the latest Alfa Laval designs, R-11-E brand (Fig. 117).

The pasteurizer consists of a cast-iron frame with guide rods on which stainless steel plates and intermediate spacers are suspended and along which the cast-iron discs of the clamping apparatus move. The temperature controller "Samson" is also mounted on the frame. Each plate has longitudinal recesses on both sides. In the assembled apparatus, under tight compression with a coupling screw, narrow spaces (chambers) are formed between the plates and intermediate gaskets, through which liquids flow. Wine flows on one side, and heat or coolant on the other. The mixing of liquids flowing through the chambers on both sides of the plates is excluded due to the tightness achieved by compressing the plates. The device can operate at pressures up to 3 atm. Pasteurizer (see fig. 117) has three sections: recuperator BUT, heater B and cooler AT as well as cameras I and II for holding heated wine at pasteurization temperature.

The wine is first supplied to the recovery section A through fitting 4, where it is heated by the outgoing pasteurized wine. Then the wine enters the heating section B, where it is heated with steam to the desired pasteurization temperature and then through the Samson thermostat 9 into chambers I and II. Here, the heated wine is kept for a strictly defined time, after which, after passing through the heat exchanger A, where it gives up its heat to the wine entering the pasteurizer, it passes into the cooling section B. In the cooling section, the pasteurized wine is brought cold water to the temperature it had before entering the pasteurizer.

On fig. 118 shows a diagram of the process of passing wine through a pasteurizer.

Bottled wine pasteurizer. On fig. 119 shows the most common bottled wine pasteurizer at present. Pasteurizers of this type are used in the wine and brewing industries.

Taking into account that precipitation and turbidity usually occur as a result of heating wines, bottle pasteurization is applied to wines that are either well processed or have previously undergone barrel pasteurization.

The bottles are filled with wine and corked, leaving small air chambers (4-5 ml). In order to avoid extrusion of the cork during the expansion of the wine, a wire bridle or special fixers are put on the neck of the bottle.

The bottles are placed in metal baskets and mounted on specially designed trolleys that slide into hermetically sealed chambers of the pasteurizer. Heating is done with hot water. The thermostat allows you to supply water, gradually raising or lowering its temperature. This makes it possible to automatically bring the temperature of the wine to 65-75°, and then cool it to 16-20°. At this temperature, the pasteurizer is unloaded and loaded again. Gradual heating and cooling prevents bottle breakage and reduces wine loss compared to other designs of bottled wine pasteurizers.

The productivity of one chamber is from 300 to 400 bottles per hour. Multi-chamber pasteurizers of this design have a capacity depending on the number of chambers.