Portuguese port wine: production technology, how it is made, history of origin, and so on. Winemaking Hardware technological scheme for the production of port wine

Port is a type of fortified wine. Port differs from other types of wine in its production technology. It is produced in the northeast of Portugal. Port wine can only be called those drinks that are obtained in Portugal, along the banks of the Douro River. The strength of the drink is typical for fortified wines. How many degrees in port wine depends on the type, but as a rule, it is 18-23 degrees. The name of this drink comes from the Portuguese port city of Porto, which became the main export point for such wines.

The history of port wine

The history of port wine began in 1688. At this point, France, due to dissatisfaction with England's internal policies, banned the import of English goods. In response, England banned the import of French wines into its territory. This subsequently forced the British to begin looking for alternative wine suppliers. And they turned to Portugal, which was less famous for quality wines, but was much friendlier to them. This country is the birthplace of port wine. Residents of the northeast of the country, living along the banks of the Douro River, decided to engage in wine export.

Since they were completely unlucky with the climate, they were able to offer only dry red wine of very mediocre quality, which does not withstand long transportation by sea. Everything changed when it was accidentally discovered that this wine (i.e. port, as it was later called) becomes more resistant to transportation if it is fixed with grape alcohol. And when the British especially liked this drink (port) from the Douro Valley for its pickiness and original taste, obtained as a result of the successful combination of wine with brandy and oak barrels, as well as the ability for additional ripening after bottling, a real boom in the production of this drink began in the Portuguese region.

Types and classification of port wine

Portuguese port wine is divided into several types, differing in production technology and aging. The homeland of port wine produces the following types of this drink:

It should be noted that the port wine 777 present on store shelves is popularly known as “three axes” or 999 and other similar drinks, have nothing in common with real port wine, it is an ordinary, relatively cheap, fortified wine.

Recipes and features of making homemade port wine

Although the technology for making real port can only be achieved in the Douro Valley, there is a homemade port recipe that allows you to get a good fortified wine. How to make port wine at home?

1. Carefully sort out 5 kg of dark grapes and place them in a clean container. Crush the berries, add sugar (1.5 kg) and boiled water (2 l) to the pulp. During fermentation (which takes place over a week), it is necessary to stir.
2. The resulting wort must be filtered and alcohol poured into it in an amount of 750 ml. Pour into bottles. It is preferable that they be made of dark glass. Before bottling, oak chips (which are pre-dried in the oven) should be placed at the bottom of each bottle. You will need 2 g of wood chips per 1 liter of wine.
3. The plugs are sealed with wax.
4. The drink must mature for several years, for this it must be stored in the dark.

How to drink port correctly

It is correct to drink Portuguese port in its pure form. Thus, when choosing a snack, the rule should be no snack at all. The glasses are filled no more than halfway, preferably 1/3. Then you should wait a few minutes for the alcohol vapor to evaporate, and only then can you begin to enjoy the taste and aroma of this drink, drinking it in small, leisurely sips. At the same time, the glass is held with five or three fingers, the ring finger and little finger do not stick out.

Port wine glasses

Proper use requires the presence of a decanter and a regular funnel, and a special glass for port wine is also required. Port wine glasses are made from clear crystal or high-quality clear glass. In shape they should be elongated and slightly tapering towards the top. The leg must be quadrangular and have a special recess. The volume of such a glass can be 140-220 ml.

Harm of port wine and contraindications

Port wine is an alcoholic drink and is therefore contraindicated for children and pregnant women, as well as people with certain diseases (primarily cardiovascular and digestive systems). Large doses always cause harm to the body, and long-term excessive use causes cirrhosis of the liver and has a destructive effect on the central nervous system.

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The real calling card of Portugal is port wine. This strong and capricious drink has conquered the whole world with its unique taste and aroma. Both men and women drink it, savoring it in small sips and trying to catch the unusual bouquet. The production of grape alcohol is an entire art, because the technology is rich in various tricks and nuances. It is impossible to repeat the masterpieces of the largest Portuguese estates; you can only try to get a little closer to them by creating fortified wine at home.

Historical reference

There is a version that port wine was invented by sailors. They took wine with them on the road, but due to unstable temperatures and air humidity, part of the grape drink soured, and part became vinegar. Then someone thought of adding brandy to alcohol in order to better preserve and preserve its properties.

The first mentions of fortified wines date back to the 17th-18th centuries. It was at this time that port wine became famous in the Old World. The impetus for the growth of his popularity was the war between England and France. The British government began to look for a replacement for French wines and found it from its ally, Portugal. In order to transport grape products to Foggy Albion without loss, they were made fortified.

Port wine became famous in Russia in 1879. It was on this date that a domestic analogue of the Western fortified drink was produced, which Nicholas II himself loved.

How fortified wines are made

The production of port wine begins with the cultivation of raw materials - grapes. It is planted exclusively in the Douro River valley; the shrubs are located in narrow strips on terraces encircling the mountains. This place has everything a berry needs for excellent ripening: steep slopes, an optimal combination of humidity and temperature.

The grapes are picked by hand by Portuguese girls. This work is not suitable for men because they do not cope well with monotonous and monotonous work. The bunches are carefully sorted, all debris, unripe and rotten berries are removed, after which the prepared raw materials are sent to the factory, where the juice is squeezed out of it using presses. During this stage of production, it is important to leave the seeds intact. If you grind them, the resulting port will have a bitter taste.

The squeezed juice is poured into special fermentation vats made of high-quality copper. It is believed that this metal kills all harmful bacteria contained in the raw material. The fermentation period depends on what kind of port needs to be produced (sweet, semi-sweet or dry), but this period cannot be less than two days. When the sugar level reaches the desired value, 77% alcohol is added to the container.

The fermentation process stops, and therefore the finished drink contains natural sucrose inherent in fresh grapes. The product strength level increases to 20-23 degrees.

The wine is separated from the pulp using a special filter and poured into special containers - kanty, where it is stored for up to six months. Afterwards, the port is poured into barrels and sent to the cellars. The quality of the finished product depends on the skill of the blenders, who monitor its development and, if necessary, adjust this process. The most difficult task is to correctly select a bouquet consisting of grapes from different harvests.

At the final stage, the port wine is bottled, which are stored in a lying position in the cellars at a temperature of 17 degrees. Under these conditions, alcohol goes through the last stage of production - ripening.

How to make port wine at home

There are not many recipes that tell you how to make a homemade grape drink. In fact, all existing technologies can be reduced to one - basic one, which has various modifications depending on the type of raw material.

To make a drink according to the basic recipe, you need to take the following products:

• 5 kg dark grapes;
• 1.5 kg sugar;
• 200 g elderberry;
• 750 ml brandy (can be replaced with diluted alcohol);
• 5 liters of water;
• oak chips (slightly roasted in the oven) - 2 g per liter.

Take grape bunches and elderberries, remove leaves, rotten and unripe berries. There is no need to wash the raw materials. Place it in a deep enamel pan, crush it with a press, cover it with sugar and fill it with water.

Cover the pan with gauze and leave in a dark place for 5-7 days. Stir the mixture daily to speed up the fermentation process.

After a week, strain the mixture through a gauze filter. Add alcohol or brandy, mix thoroughly and pour the resulting drink into dark glass bottles. You must first put oak chips on the bottom of each of them.

Carefully seal the bottles (it is better to use natural corks for this) and place them in the cellar for long-term storage. Port wine can be drunk after a year, but it becomes truly tasty and aromatic after 2-3 years.

This is a basic recipe that can be modified. For example, some craftsmen add a handful of grapes to the raw material. The most important thing is not to overdo it with alcohol and maintain the correct proportions between it and sugar: real wine should only slightly lift your spirits, and not knock you down.

How to drink fortified wine correctly

Port wine has a rich and rich taste, much superior in strength to other wines. This is a daring and capricious drink, which is considered masculine due to its high strength. Despite this stereotype, beautiful ladies also love and appreciate him.

Fortified wine is poured into special tulip-shaped glasses. They are filled only halfway to fully reveal and retain the interesting and aromatic bouquet of the drink.

It is customary to cool white ports to 10 degrees before serving; the optimal temperature for drinking red ones is 18 degrees. According to the classics, fortified wine is considered an aperitif, i.e. a drink that stimulates the appetite. Most often it is drunk at the beginning of a meal, but sweet varieties are perfect as a conclusion and dessert.

The optimal “accompaniment” for white port is fish dishes, for red port – meat snacks. Grape alcohol also goes well with young cheeses, candied fruits, fresh fruits, dark chocolate and natural coffee.

Port is an expensive and completely self-sufficient wine, so tasters recommend drinking it in its pure form and not mixing it with other ingredients in cocktails. Drink it in small sips, trying to guess the subtlest notes of the taste of this noble alcohol.

More than 700 million liters of wine are produced in Portugal every year, making it one of the top ten world leaders in the wine industry. According to the indicator of wine consumption, each resident accounts for about 50 liters per year. For many centuries, the main wine drink of this country has been port. We can say that it has even become a kind of calling card of Portugal.

Portuguese wine culture

Among local population There is a saying: “In these parts you can even squeeze wine out of a stone with your bare hands.” Winemaking began here 5 thousand years ago.

In 219 AD e. Roman legionaries entered Portuguese soil, and soon the Douro River valley turned into the “winery” of the empire. Later, Emperor Domitian even ordered the vineyards to be cut in half in order to produce agricultural products.

In 1085, Henry II of Burgundy married the daughter of the King of Castile and Leon, receiving the County of Portucale as a dowry. Being not so much a wine lover as a researcher of this product, he began to cultivate Burgundy grape varieties on Portuguese soil. The results exceeded expectations: the Douro Valley grapes were divine.

The most significant historical contribution of Portugal to the development of world winemaking was made closer to our time. It was this country that first introduced a system of quality control for wines of various origins, long ahead of the emergence of a similar one. French system Appellation D "origin Controllee (ADC).

The first wine-growing region to establish appellation control was the valley of the river in 1756. Douro, where port wine was produced. The next stage of implementation of the compliance system continued only in 1908 with Vinho Verde. Gradually at the beginning of the twentieth century. Portugal legally defined the boundaries, grape varieties, stages of the technological process, as well as quality standards for the best wines of that time. Unfortunately, the newly introduced measures soon became outdated and hampered the development of national winemaking.

According to modern standards, the hierarchy of Portuguese wines has four levels. The most exquisite wines are awarded DOC status. Twenty-four wine regions are capable of producing such a high-quality product. Next are 9 regions classified as IPR. This rank allows them to rise to the maximum level at the end of the 5-year probationary period. Then there are 8 broad VR categories by which the quality of regional wines is assessed. At the base of the pyramid is the most numerous category - table wines (VDM).

Over the past twenty years, many of the individual grape farms (“quintas”) have managed to achieve commercial independence and break into the export market. Some of the most worthy examples are: Bairrada, Vinho Verde, Alentejo, Dao. Overall, their development provided a significant breakthrough in the Portuguese wine industry.

However, Portugal is still a country of small landholdings. More than 180 thousand winegrowers cultivate personal family vineyards. About half of them sell their crops in cooperatives, the number of which currently amounts to about a hundred. Most of the other half supply grapes or wine to merchants. The leading DOCs are: Ribatejo, Algarve, Alentejo, VinhoVerde, Douro, Dao, TerrasdoSado, Bairrada, Estremadura, etc.

History of port

The history of Porto's world fame began in the 17th century. During the British-French War (1678), the British were forced to look for an alternative to Bordeaux clarets. The bet was made on Portugal, an ally and trading partner.

In search of a region capable of satisfying discerning English gourmets with its wines, merchants traveled far from the coastal city of Oporto upstream of the Douro River. Along the way, from the monks of one of the mountain monasteries, the seekers mastered the secret of producing fortified sweet wines. They also learned that the alcohol added to it serves as a natural preservative and stabilizer for wine. This made it possible to maintain the quality of drinks for a long period, thanks to which they arrived in England with their original taste.

In 1879, the description of port wine reached Russia. The first prototype of port wine here was created by the winemaker of the Magarach estate, A. Serbulenko. This is how Russia got its own local port wine - the most favorite wine of Emperor Nicholas II.

Unfortunately, there were also moments of decline in port wine production volumes. End of the 19th century century became truly tragic for the vineyards of Porto. Aphids imported from North America have practically destroyed the vineyards. It was only in 1937 that the publication of a decree on the creation of the National Wine Committee prompted the revival of port wine.

Porto today

Modern port is a fortified wine produced in the Douro Valley in the northern provinces of Portugal. Classic port is a red sweet dessert wine. In addition, there are other varieties of port, such as white, dry, semi-sweet. Using similar technology, fortified wines are produced in Australia, Canada, the USA, India, South Africa, etc. But, according to EU regulations, only the Portuguese product has the right to the name “port”.

In addition, for the production of port wine, certain varieties of grapes are used, growing exclusively in the north of Portugal. The local vineyards stretch along the hillsides surrounding the Douro River basin. This region has a special microclimate, favorable for growing almonds, olives and, naturally, grapes.

The Douro wine region is one of the three most ancient wine regions in the world, along with the Italian Chianti and the Hungarian Tokaj-Hegyalja. Today it covers a fairly vast territory (25 thousand hectares), which is divided into several subregions:

- Baixo Corgo - area with the most humid climate, relatively low temperature; Inexpensive ruby ​​port is mainly produced from local grapes;

-Douro Superior - area with the driest and warmest climate; and, although port wine production is still poorly developed here, it is considered the most prestigious and promising for winemaking;

- Cima Corgo - the most favorable area for the ripening of high-quality grapes, from which elite port wine is produced.

Grape varieties for making port wine

More than a hundred different grape varieties are suitable for the production of port wine. But only five of them became the most popular: Touriga Nacional, TourigaFrancesa, Tinta Cão, Tempranillo (Tinta Roriz) and Tinta Barroca.

According to experts, the most worthy of them is Touriga Nacional. Only from it is it possible to produce the most exquisite port wine. But a number of difficulties in growing this variety significantly affect its cost. Therefore, the production of port wine from the Touriga Francesa variety has become most widespread.

Grapes intended for making port wine have characteristics. For these purposes, varieties are used that produce small-sized grapes with specific, concentrated and pronounced flavors.

Port wine production technology

Modern port wine production technology has remained virtually unchanged since 1852. The vineyards are still harvested manually, since in inaccessible mountainous areas it is impossible to organize a mechanized process. Then the bunches are sorted and cleaned of unripe and rotten berries.

And only after this labor-intensive process, the sorted grapes enter the plant. Here, juice is extracted using presses. The main condition for this is maintaining the integrity of the bones. If you crush them, then the taste of the drink will contain a characteristic bitterness.

It is interesting that earlier in vineyards this process was more like a kind of ritual. A large pool was filled with peeled grape seeds, and then about 80 people descended into it. Uniting in small groups, they put their hands on each other’s shoulders and, dancing to national tunes, crushed grapes with their bare feet.

The resulting juice and pulp are placed in huge vats (about 100 hectoliters) and left to ferment. The duration of this stage depends on the desired type of port: sweet, semi-sweet or dry. As soon as the percentage of sugar is reduced to the required level, 77% alcohol is introduced into the mass. Thanks to the immediate suspension of fermentation in the wine, it is possible to preserve the proportion of natural sucrose originally present in the grapes. As a result, the alcohol content in the wine material becomes about 20%.

After filtration, the wine must is poured into quints, where it is stored for up to six months. Then the wine is poured into barrels, which are placed for further storage in the cellar.

The further success of obtaining a quality product depends on the exquisite skill of the blenders. They carefully monitor changes in the state of the drink, adjusting the pace of its development. They are now responsible for the taste, color, bouquet and other quality characteristics of the future port wine. The key stage of the production process is a well-composed blend of several harvests.

At the end, the finished port is bottled, which are stored in cellar racks exclusively in a lying position. The storage temperature should not exceed 17°C. In such conditions, port wine goes through the last stage - ripening.

Port wine styles

Depending on the varietal characteristics of the grapes used as raw materials for port wine, as well as on the specific production technologies, the drink acquires a variety of flavor tones. This allows you to express the individuality and character of each variety of port wine.

White Port (in keeping with the traditions of Porto Branco) - produced in moderate quantities from white grape varieties (usually Codiga and Malvasia Fina). The degree of sweetness varies, but there is always a residual sugar content, even in “extra dry” port. Such brands are aged for about 2 years in reinforced concrete or steel containers. With rare exceptions, the aging period for this type of port can exceed a decade.

Tawny Port - a basic type of port, aging in 600-liter oak barrels for 4 years. Translated from English, this name means the characteristic reddish-brown hue that the drink acquires as a result of barrel aging. The taste of this port reveals tones of dried fruits, spices and rancio. During its production, mixing wine materials from white grape varieties is allowed.

Aged Tawny - an old variety of Tawny port. Similar to the previous category, an assortment of wine materials is used in the production of this port. The main difference is the holding period. This drink languishes in barrels for more than 10, and sometimes 40 years. The label of Tawny port must indicate the duration of aging and the date the bottle was bottled.

Ruby Port - a category of basic red ports that are aged in huge oak barrels or bottles. In such containers, the process of wine oxidation is slowed down, and also not so long (up to 3 years). Under such conditions, port wine does not have time to acquire a lightish tint, remaining “ruby.” Its bouquet retains the freshness of fruity tones. Various grape harvests are also used to procure wine materials.

Late Bottled Vintage (in translation from English - “vintage late bottled”) is a port wine made exclusively from grapes of one harvest. Due to 6 years of aging under accelerated maturation conditions, the drink becomes ready for consumption immediately after bottling. In addition, the harvest year is not subject to ADC declaration. Simplified production technology allows us to consider LBV as the most affordable and popular type of port wine.

Vintage Port - the most expensive, prestigious port wine. Its production volumes do not account for even 1% of Porto’s total production. For its production, wine materials from the most successful harvests of the best grape varieties are selected. A complex technological process requires compliance with even minor nuances. For such port wine, wine materials are assembled after 2 years from various quintes. The resulting sample is sent for examination to the Institute of Winemaking, in addition to the exact volume of the planned batch.

If the product is approved by quality experts, Vintage is considered declared. After that, he spends another 2 years in the barrel. Next, the unfiltered port is bottled and sent for sale. It is believed that Vintage Port wines must mature in the bottle. They reach their perfection after at least 10 years, and can be stored for more than half a century.

Making port wine at home

Compared to other wines, there are few recipes for homemade port wine. In fact, they all come down to a single method - the basic one, and on its basis certain interpretations are drawn up.

Recipe:

Dark grapes - 5 kg;
- sugar - 1.5 kg (although sugar is not allowed according to the classical scheme);
- elderberry - 200g;
- alcohol or brandy - 750ml;
- water - 5 l;
- oven-roasted oak chips - 2g per 1l of wine.

Whole ripened grapes are selected from the bunches, which are transferred to an enamel bucket and crushed. The resulting juice with pulp is left in a cool place for a week of fermentation. In this case, periodic stirring is advisable. At the same time, elderberry is fermented, grinding it with sugar and diluting it with water.

After a week, the wine wort is mixed with fermented elderberries, filtered and alcohol or brandy is added. The resulting wine preparation is poured into a dark glass bottle (for example, champagne), at the bottom of which oak chips, dried in the oven, are first placed. The bottle is hermetically sealed (preferably with a natural cork sealed with wax). In this form she is sent to rest for several years.

Let us remind you that this recipe is basic, and you will have to adapt to each grape variety. For example, sometimes a handful of raisins are added to it.

How to drink

Port wine is characterized by a richer, sweeter, more intense taste compared to any wines. In addition, the percentage of alcohol content in it is higher. A port wine glass is shaped like a closed tulip. It is only filled halfway, which allows you to concentrate and retain the aromatic bouquet of the drink.

White ones are served with second fish courses, red ones with second meat courses. Before serving, white port is cooled to 10C, and the temperature of red port should be 18C. Depending on the type, it can also be consumed as a dessert wine after meals or as an aperitif (from white grape varieties). It goes well with dark chocolate, coffee, candied fruits and various cheeses.

Port wine is an expensive self-contained alcoholic drink, so tasters recommend drinking it in its pure form. Depending on taste preferences, it can also be mixed with cognac, liqueurs, beer, and fruit juices.

Port wine in folk medicine

Bronchitis

Aloe - 4 large leaves;
- port wine - 0.5 l;

Cut aloe leaves into pieces, pour in Port wine, leave for four days.

Application: drink a dessert spoon three times a day.

Flu

Horseradish (grated) -4 tbsp;
- port wine - 0.5 l;
- zest - from 5 lemons.

Mix horseradish and zest, add Port. Leave in the dark and cool for 2 weeks.

Application: 30 min. before meals, 50 ml three times a day.

Port wine is a medicine in itself. Convalescents (adults) are given 1 tbsp. l. wine before meals.

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Content
Introduction
1. Technological part
1.1 Characteristics of raw materials
1.2 Characteristics of finished products
1.3 Selection, justification and description of the technological scheme
1.3.1 Selection and justification of the grape processing method
1.3.2 Technological scheme for the production of wines such as Pink Port

1.3.3 Description of the technological scheme for the production of Port wines
1.4 Technochemical and microbiological production control
2. Material calculation of the main raw materials
2.1 Selection, justification and calculation of technological equipment
2.2 Calculation of the number of containers
Bibliography

Introduction

Port wine is the most common representative of the group of special wines, exhibiting well-defined dried fruit, fruit and berry tones in taste and aroma with a slight Madeira shade. The taste of the wine is full, extractive, somewhat hot, but harmonious, light, velvety. Some samples of Port have almond, orange, peach tones, as well as tones of floral honey, strawberries, cherries, pineapple, and dried melon.

The color of the wine varies from light golden to dark amber - the color of strongly brewed tea.

The origin of port wine and its history

Port wine (Porto Wine - wine from Porto) takes its name from the city of Porto (Oporto), located at the mouth of the Duero River and served as the main trading gate through which Portuguese wines were exported. The British can rightfully be considered the co-authors of Port wine, which arose 300 years ago.

In 1688, King Louis XIV of France banned the export of French wine to England in retaliation for Parliament dethroning his friend King James II of England. The conflict continued in 1696. Already King William III of England introduced a ban on the import of wine from France.

Therefore, in 1703, England entered into an agreement with Portugal, according to which the duty on imported Portuguese wines was significantly reduced. The journey from the main port city of Portugal - Porto - to the banks of the Thames in the conditions of a sailing fleet took many months. Wine transported on ships in barrels was left for a long time without proper care, without topping up, as a result of which it spoiled.

Portuguese winemakers noticed that stronger wines tolerate sea transportation well and do not reduce their quality. This gave them the idea of ​​adding alcohol distilled from wine to their wines before their long journey. Careless peasant workers poured alcohol into barrels of fermenting wort without waiting for the end of fermentation. As a result, sugar was retained in the wine and a sweet, strong wine was obtained that remained stable throughout the long transportation.

Wine alcoholization as a technology began to be used around the middle of the 17th century. The same alcohol, not completely purified, was also used to produce cognac. As a result of the introduction of such alcohol into the wine, it acquired a cognac tone, which later became a mandatory feature of a typical Port wine.

The demand for Port in England grew rapidly until 1730, when the industry for the production of this wine suffered a severe blow. It turned out that sugar and elderberries were added to Port to add color and flavor to unsuccessful pale wines. Significant overproduction of wine led to a sharp drop in prices and a decrease in trade facilities. During this period in the history of Port wine, a decisive role was played by the Portuguese Prime Minister, Marquis Sebastian José de Pompalo, an outstanding statesman and reformer. In 1756, for the first time in the world, the border of the region for the production of Port wine was drawn in the valley of the Duero River. The Marquis introduced restrictions on the production of Port wine and measures to regulate its sales.

Port wine grapes are grown only along the Duero River. In this region, the terrain is mountainous, the slopes of the banks of the river itself and its nearest tributaries are very steep, up to 60. In addition, the vineyard must be located at an altitude of at least 500 m. Therefore, grape bushes are planted on narrow terraces encircling the mountains, which can only be reached on foot, which means that all work in the vineyards is carried out manually. In the Duero region it is very hot in summer, above 35. The continental climate and poor soils create the necessary conditions for the development of vines and the production of high-quality wines.

For the production of Port wine, only special grape varieties are used, which are divided into 3 groups - recommended (a total of 10 varieties of red grapes and 2 white), permitted and permissible.

All Duero vineyards, according to location, productivity, soil quality and grape varieties, are distributed according to a complex system into categories from A to F, and the possibility of using grapes for the preparation of Port wine decreases from category A to category F (this possibility is limited mainly to categories A and B) .

The grape harvest for Port wine production begins at the end of September. First, women carry grapes in small baskets to intermediate sites. There they are loaded into 45-50 kg baskets and the men move them to places where transport can arrive and deliver the grapes for processing. Previously, grapes were crushed with feet in special wineries. This is a low stone building, which has a huge pool that can hold several hundred baskets of grapes. When the pool is full, 60–70 workers descend into it, line up in rows of 6–7 people and, with their hands on each other’s shoulders, walk through the berries with bare feet, back and forth, to the tune of a flute, pipe and drum. When the first batch of workers gets tired, fresh forces come in to replace them. And so - approximately 36 hours.

The crushed mass of grape bunches spontaneously ferments, fermentation with a floating cap continues for 2 - 3 days, depending on what kind of Port they want to get - sweet, semi-sweet, dry or extra dry. When the sugar content drops to the desired level, the fermenting pulp is alcoholized at 77% vol. alcohol. As a result, a wine material is obtained with an alcohol content of 18–23% vol., and a sugar content of 80–100 g/dm3.

The wine is separated from the pulp and stored in containers in quintas (wineries). And only in early spring, from late February to March, is it transported to the lower reaches of the river to the warehouses of the city of Vila Nova de Gaia, the twin city of Porto, located on the left bank of the river and connected to Porto by bridges. However, the wine producers first bring samples of their Port to the wine company. The firm's expert first assesses the thickness and color of the wine by directing a slow stream from the bottle onto the convex side of a large porcelain saucer and observing how the wine flows down its surface. Then, tasting the wine, he finds out what potential it has for the future of Port. Wine owners, with anxiety and hope, in deep silence, watch the actions of the expert and especially the expression on his face - after all, his assessment is not subject to discussion. In wine storage facilities, the accepted wine is blended, poured into bottles and aged for 2, 3, 5, 10, 30, 40 or more years. It is during the aging process that the wine acquires the characteristic fruity or fruity aroma characteristic of Port wine.

In Russia, the production of Port wine began more than 100 years ago in Magarach, a grape and winemaking establishment in the Nikitsky Garden, which was one of the first schools in the country where viticulture and winemaking were taught. The first strong wine called “Nikitskoye Strong” was made in 1879 by winemaker A.P. Serbulenko.

A.P. Serbulenko was deeply convinced that wine produced in Magarach cannot be called Port, even if it has some characteristic qualitative features. Other winemakers shared the same view of the Russian names of foreign wines, believing that assigning Russian names to foreign wines negatively affects their assessments, especially at international tastings. When tasting a strong wine like Port wine submitted for tasting and not finding in it the characteristics that are fully characteristic of classic Portuguese Port wine, experts give it a low rating. At the same time, they note its high qualities as a strong wine in general.

Such wines under the name “Magarach” with numbers from 21 to 25 were produced in Magarach cellars since 1902. Later, when some secrets of Port wine technology were revealed and winemakers learned to manage the process of its production in order to give it typical features, strong wines of this type began to be produced called "Port".

In Port wine technology, blends are of great importance, which are composed of several varieties and allow for the targeted formation of the physicochemical and organoleptic composition of the wine.

In Crimea, the center where the bulk of wines from appanage estates were brought and blending was carried out was for a long time the New, or Main Massandra cellar.

From Massandra and Magarach, the preparation of strong wines, including Ports, spread to other southern regions of Russia.

1. Technological part

1.1 Characteristics of raw materials

port technological raw material

The quality of wine is closely related to the variety, soil and climatic conditions, agricultural technology, etc.

Wine materials are obtained as a result of alcoholic fermentation of the products of primary grape processing.

Processing of the harvested grape harvest is carried out at industrial enterprises and begins with the acceptance of the harvest. Grapes submitted for processing must meet the requirements of the standards. It must be of the same ampelographic variety, healthy, clean, without shoots and leaves. No more than 15% of admixtures of other similar varieties, identical in color and ripening time, are allowed. The presence of berries damaged by diseases and pests is limited. The sugar content and acidity of the grapes must meet the requirements, taking into account the intended use of the crop. The grapes are processed at technical maturity: sugar content is not lower than 17%, titratable acidity is 6-9 g/dm3. Grapes harvested and delivered to the winery are accepted in batches (the number of grapes received in one vehicle and documented in one accompanying document). The time from harvesting bunches of grapes to their processing should not exceed 4 hours.

The best grape varieties for making pink port are: Cabernet Sauvignon, Touriga, Bastardo, Donzelino, Mourvedre, Matrasa, Malbec, Tavkveri, Merlot, Tagobi.

For our course work we use grape varieties such as Cabernet Sauvignon and Saperavi.

The content of anthocyanins in grapes depends on the energy of photosynthesis, determined by the intensity of light on the leaves. Therefore, the accumulation of anthocyanins varies in different grape varieties and depends on the grape variety and its growing conditions. The amount of coloring substances constantly increases as the grapes ripen, reaching 2.5-2.8% of the weight of the raw skin in the Cabernet Sauvignon variety; in the Saperavi variety, up to 5-6% in the skin and 250-260 mg/dm3 in the juice of the pulp.

Table 1.1 – Characteristics of Cabernet Sauvignon and Saperavi grape varieties for the production of Pink Port wines

1.2 Characteristics of finished products

Port or Porto Rose is a fairly new phenomenon in the Portuguese wine world. The first step in this direction was taken by the Fladgate Partnership, releasing in February 2008 Port Rose under the Croft brand with the addition of pompous Pink. For the avoidance of doubt, the label itself states the directions for use: “Serve chilled or with ice.”

The news shook up the traditional and very conservative port wine industry, and also did not appeal to true port wine connoisseurs. Not only the quality of rosé ports was questioned, but also their ability to be called “Vinho do Porto” at all.

Within the manufacturing sector itself, opinions are divided. Some defended tradition, others welcomed innovation. But one way or another, over time Croft was followed by Offley and Calеm, and subsequently by other brands. Now many port wine producers have Porto Rose in their portfolio. This list is not exhaustive:

Croft Pink (Fladgate Partnership)

Offley (Sogrape Vinhos)

Portal Pink (Quinta do Portal)

· Messias (Caves Messias)

Dalva (C. da Silva)

· Quinta do Grifo Porto Rosе (Rozis)

· Calеm (Porto Calеm)

Subsequently (in 2009), the name “Rosado ou Rosе”, that is, “Pink or Rose,” was fixed at the legislative level, which should appear on the label. According to the official definition, it is “a port with high-quality organoleptic characteristics, presenting a young and fresh aroma and taste, being soft and fruity.”

In Russia, the production of Port wines is concentrated in the southern regions, where grapes accumulate a high sugar content.

The characteristics of the finished product of Port Pink wines must correspond to the indicators indicated in Table 1.1.

Table 1.2 – Requirements of finished products according to organoleptic indicators

In terms of physical and chemical indicators, the finished product must correspond to the indicators indicated in Table 1.3

Table 1.3 – Physico-chemical indicators of finished products

1.3 Selection, justification and description of the technological scheme

1.3.1 Selection and justification of the grape processing method

Port wineization, heat treatment of strong wine materials in order to accelerate their maturation, improve quality and impart organoleptic properties typical of port wine. The theoretical foundations of the port wineization process were developed by Russian scientists M. A. Gerasimov, A. A. Preobrazhensky, Z. N. Kishkovsky, V. I. Nilov and others. The duration of port wineization depends on the heating temperature, oxygen dose, composition and extractivity of wine materials. According to M.A. Gerasimov, at a temperature of 65–70°C it is 3–10 days; at 50°C - at least 20 days; at 45°C - at least 30 days with an oxygen dose of 40–60 mg/dm3 for the entire period of port wineization. Port winemaking of wine materials is carried out in large thermally insulated containers, heat chambers in a periodic or continuous manner with automation of the main controlled and adjustable parameters of the process; in this case, the same devices are used as for maderization. Using an installation for the production of port wine in a stream, developed at the Technological and Design Institute of NP APO "Ialoveni", Port winemaking of wine materials is carried out at a temperature of 70° 55°C for 4–6 hours under conditions of intensive contact of the wine material sprayed through nozzles with oxygen in the air chamber of the tank - reactor. When producing vintage port wines, the practice is to age wine materials in barrels, not topped up by about 5 cm, on sunny areas or in solar chambers for one or two summer periods. Port wineization leads to the formation of fruity tones in aroma and taste typical of port wine, assimilation of alcohol, and softening of taste. In wine materials, redox processes common to maturation occur, reactions of melanoid formation, esterification, dehydration, deamination, decarboxylation, as well as coagulation and sedimentation of substances, the extraction process if the wine material is in contact with oak wood. The intensity of the process and the depth of transformation of the substances involved in the reactions depend on the heating temperature, the dose of oxygen, active acidity, and the content of various substances in the wine material. The main role in the formation of the organoleptic properties of port wines during heat treatment is played by the oxidative transformations of phenolic substances and sugar-amine reactions. Complex products of oxidation, condensation and polymerization of phenolic substances lead to color changes and softening of the taste of wine materials, participate in self-clearing reactions, forming tannin-protein complexes that precipitate. The color of white ports becomes more intense, while red ports acquire brick-red shades. As a result of the sugaramine reaction, aldehydes are formed - products of oxidative deamination of amino acids; during the dehydration of carbohydrates - furfural and hydroxymethylfurfural, as well as complex heterocyclic compounds and dark-colored substances - melanoidins. Port wineization leads to an increase in light absorption by wine material in the ultraviolet region of the spectrum with a pronounced maximum at 280 nm, which can serve as a certain assessment of the depth of this process. Heating wine materials with yeast intensifies the melanoid formation reaction. It has been established that during port wineization the content of phenolic substances, carbohydrates, and ethyl alcohol decreases and the content of aldehydes, acetals, esters, and volatile acids increases. Organic acids determine the pH of the wine material and participate in the composition of the taste of wine. During port wineization, they form acidic and medium esters, which affect the organoleptic properties specific to port wine. The best quality wines are obtained with a titratable acidity of 4–5 g/dm3. The process of port wineization of wine materials is characterized by: general rules: at a higher temperature, the duration of the process is reduced, but the lower the temperature and the longer the duration of the heat treatment, the better the quality of the resulting wines. Along with this, accelerated port wineization at elevated temperatures makes it difficult to stabilize wine materials against cloudiness.

1.3.2 Technological scheme for the production of wines such as Pink Port

1.3.3 Description of the technological scheme for the production of Port wines

Acceptance of grapes by quantity and quality

The grapes are harvested and sent for processing with a sugar content of at least 18%.

The grapes are delivered to the plant no later than 4 hours after they are harvested, since the must flowing from damaged berries easily ferments and sours. Grapes are accepted for processing within 10 hours per day, the supply of grapes is calculated taking into account the unevenness coefficient of 1.4. Grapes delivered to the winery are accepted according to quantity and quality.

Acceptance of each batch of grapes by quantity is carried out by weighing on truck scales installed at the entrance to the winery. First, the vehicle or transport container with grapes is weighed (gross weight), after which the empty vehicle or transport container is weighed (package weight), the amount of grapes received is determined by the difference of these values ​​(net weight).

The quality of incoming grapes is determined by the following indicators:

1. Variety composition indicating the amount of the main variety and impurities;

2. Sugar content of grapes (g/100 ml);

3. Number of rotten, damaged and unripe berries (%);

4. Number of foreign inclusions (leaves, branches, etc.);

5.Titratable acidity (g/dm3), which ranges from 4 to 11 g/dm3;

6.Technological reserve of phenolic and coloring substances - the amount of substances that can go into the wort during technological operations.

These quality indicators are determined in an average sample taken from each transport unit in the upper, middle and lower parts of the container.

Grapes that have passed acceptance in terms of quantity and quality are unloaded from vehicles into the receiving hopper-feeder VBSH-20, from where they are evenly fed for crushing. The capacity of each feeder hopper must be such that the grapes remain in it for no more than 30 minutes.

Crushing with destemming

Crushing the berries is carried out in order to facilitate the release of the must from the grapes and increase its yield, as well as grinding the skins and, to a certain extent, the seeds, which results in the extraction of coloring, aromatic, and phenolic compounds from the solid elements of the bunch.

The degree of crushing of berries during crushing is selected depending on the requirements for the composition of a particular type of wine.

In the designed workshop, crushing is carried out using centrifugal impact crushers and comb separators TsDG-20. In these crushers, designed to produce highly extractive wine materials through the most intense mechanical impact on grapes, crushing and destemming mechanisms are combined in a vertical cylindrical mechanism consisting of a double perforated cylinder and a shaft with crushing whips and inclined blades mounted on it, which rotates at a speed of 250 up to 500 rpm. The grapes, through the upper part where the bunker is located, enter a small solid cylinder, where the grapes are crushed and destemmed as a result of the rotation of the crushing whips, which forcefully throw the bunch against the walls of the perforated cylinder, as a result of which the berries are separated from the bunch and crushed against the walls with partial abrasion peel. Moreover, in the lower part of the machine, the grapes are thrown by centrifugal force onto helical ridge-extracting blades. The resulting pulp falls through the perforations of the cylinder into the lower part of the crusher, where the pulp collector is located, and the ridges with blades rise along the inner surface of the perforated cylinder and are thrown out through the discharge window in the side of the housing.

The degree of grinding is directly proportional to the shaft rotation speed, which makes it easy to regulate the intensity of grape processing.

From the crusher, the pulp is pumped by pump PMN-28 into the BRK-3M apparatus for infusing the pulp.

Infusion on pulp

Infusion of the must on the pulp, contact of the must with the solid parts of the grape bunch (skin, seeds, ridges); a technological method carried out to enrich the wort with aromatic and extractive substances. It is carried out in technological containers and is always accompanied by shoveling, which ensures mixing and more complete contact of the pulp with air oxygen. When the wort is infused on the pulp, complex biochemical, chemical and physico-chemical processes occur. To infuse the pulp we will use the BRK-3M installation. The installation consists of separate metal tanks, there are stirrers-heaters, there are no transfer tanks, grids, or water seals. From BRK-ZM the pulp goes to drainage. Infusion without fermentation is carried out for 24–36 hours.

Drainage is carried out in screw drainers type VSSSH-20.

There is a zone of free drainage (the lower part of the drainer) and a zone of easy pressing of the pulp (the upper part of the drainer) due to the narrowing of the live section of the perforated internal body of the drainer, changing the pitch of the screw or installing a shut-off cone.

The drainers allow you to obtain gravity-fed wort - the highest quality part of the wort used for the production of champagne wine materials and fine wines. Steckers allow you to obtain 50-55 dal of must from 1 ton of grapes.

As a result of the operation, the resulting gravity wort is sent for pressing.

Pressing

To separate the wort remaining in the drained pulp, pressing is used, i.e., all-round compression due to the application of external pressure created in special mechanical devices - presses.

As a press we use a twin-screw press with VPO-20 screws arranged in series. As a result of the pressing process, grape marc is formed, which is sent through a conveyor for processing or disposal.

During the draining process, a gravity wort is formed, which is sent for clarification.

Clarification by settling

Settling is the main and most widely used method of wort clarification. It provides a multifaceted, pronounced technological effect and leads to the formation of must properties that are most favorable for producing high-quality wines.

As a settling tank we use a vertical metal tank made of stainless steel with a capacity of 2000 dal. The duration of settling ranges from 18 to 24 hours.

Removing the wort from the sediment

The wort is removed from the sediment using a VCN-20 pump. After which, the remaining wort grounds are sent to filtration, where a dense sediment is formed, which is disposed of.

Fermentation

Fermentation to the required conditions with simultaneous extraction of coloring and phenolic substances in a stream in extractors.

Fortification

Alcoholization is carried out with the addition of 77% wine alcohol. When adding wine alcohol, the temperature of the wort increases by 4-5ºC. To avoid this increase in temperature, the grape spirit is added cooled. This way the fermentation is interrupted more efficiently and the primary (fruity) aromas are preserved.

Removal from yeast

After adding rectified alcohol, it is necessary to remove the wort from the yeast. The process is carried out using a pump, after which the yeast grounds are sent to filtration, where a dense sediment is formed, which is sent for disposal.

After removing the wort from the yeast, we obtain clarified wine material, which is then sent for storage.

Storage until shipment

Storage of finished wine material is carried out in horizontal metal tanks with a volume of 5000 dal.

Shipment

The shipment of wine materials from storage is carried out using measuring tapes. In this course project we use: VITs-1000-; VITs-250; VMA.

1.4 Technochemical and microbiological production control

Technochemical and microbiological control (TCMK) of winemaking, comprehensive control over all technological production processes, from the receipt of raw materials to the release of finished products. Carried out by the laboratory of technochemical and microbiological control. It makes it possible to carry out the technological process in an optimal manner, monitor product quality, eliminate shortcomings in a timely manner, and ensure the production of standard high-quality products. TCMK is subject to: raw materials, semi-finished products, basic and auxiliary materials and finished products; external design of products, packaging, labeling. The laboratory also monitors the direction of microbiological processes, monitors compliance with established regimes, conditions, recipes, and monitors the sanitary condition of production premises, containers, and equipment. When carrying out TCMK, they use the methods described in GOSTs and technological instructions, or proven express methods and tests.

To control the quality of grapes and must, it is recommended to determine the following indicators: the number of rotten and damaged berries, the content of sugars, phenolic substances, nitrogenous substances, the technological supply of coloring substances, titratable acidity, pH value. The amount of SO2 (total and free) in the wort is also determined. Quality control of young wine materials, in addition to determining the main indicators (alcohol, sugar, titratable and volatile acidity, SO2), also includes testing for metal content, especially iron and copper; tartaric, malic and lactic acids; extract (total and reduced); aldehydes.

Microbiological control makes it possible to identify foci of infection and eliminate them in a timely manner; it makes it possible to detect the onset of a wine disease before chemically and palatably perceptible changes appear in it. Includes sampling, microscopy, determination of systematic groups of microflora by microscopic picture (approximately), the number of microorganisms, physiological state of cells (approximately by microscopic picture and by plating on nutrient media), differentiation of living and dead cells, budding cells. For the microbiological characteristics of the object under study, it is very important to correctly select an average sample and immediately perform an analysis, since the quantitative and qualitative composition of the microflora changes rapidly. The objects of microbiological control are: grapes, must after settling (microscopy, control of sulfation regime); breeding a pure yeast culture (microscopy and counting the number of cells); fermentation process (microscopy, temperature measurement and change in medium density). Wine material sent for storage and aging, shipped from the primary winemaking plant, and wines prepared for bottling are microscoped. To assess the sanitary condition of equipment and containers, microscopy of smears and wash water is carried out. The results of the inspection are entered into the relevant journals of the THMK: control over the ripening of grapes, control over the acceptance of grapes, control over the processing of grapes, control over fermentation, control over the alcoholization of the must; chemical control, spill resistance control; control over the processing of liquid substances and other fining substances; control over technological processing of wines; control over filling and filling completeness; control of temperature and humidity. Responsibility for performing control functions rests with the manager. laboratory, which has the right to prohibit the release of products that do not meet the requirements of GOST or established organoleptic characteristics.

2. Calculation part

2.1 Calculation of main raw materials

1. Control filtration

y=1002.3-1000=2.3 given.

y=1002.6-1002.3=0.3 given.

3. Cold filtration

y=1004.81-1002.6=2.21 gave

4. Cold exposure with processing

y=1009.05-1004.81=4.24

5. Heat treatment

y = 1013.31-1009.05 = 4.26 given

6. Removal from glue through a filter

y = 1017.58-1013.31 = 4.27 gave

7. Pressing adhesive deposits

Liquid adhesive residue is: 0.2*3=0.6%

8. Glue exposure

y = 1017.88-1017.58 = 0.30 dal

9. Blend with pasting

2.2 Selection, justification and calculation of technological equipment

1. Truck scales for primary winemaking workshops

Truck scales located at the entrance to the plant territory serve to record the amount of raw materials entering the plant.

Data for calculation: workshop productivity - 350,000 tons per year.

Per day:

The duration of grape acceptance is calculated in accordance with the length of the daylight period, i.e. 10 hours. Therefore, in 1 hour the following is received for processing:

The carrying capacity of the vehicle is 5 tons, the utilization factor of the carrying capacity is 0.75, hence the carrying capacity for grapes:

The unevenness of the supply of grapes during the working day is taken into account with a correction factor of 1.4, therefore, for 1 hour it will be accepted:

The weighing time for one machine is assumed to be 2 minutes, which means that 30 weighings can be carried out in 1 hour, and given that each machine is weighed 2 times (gross and net), the number of weighings per hour will be 72.

Required number of scales:

2. Continuous grape processing lines

The number of continuous grape processing lines is determined based on the calculation of the leading machine (in our case, crushers).

The calculation is performed using material balance data and daily productivity using the formula:

where Q is the amount of product supplied to this technological operation, t;

q – equipment productivity, t/h, dal/h;

j – coefficient of uneven use of equipment over time (0.75 – 0.9);

t – equipment operating time;

n – coefficient of unevenness of raw material receipt (1.2 – 1.4).

958.9 tons are received for processing per day. We select the TsDG-20 crusher as the leading machine, then we find:

The continuous grape processing line includes the following equipment:

1. feeder hopper VBSh-20 – 20 t/h;

2. impact centrifugal crusher-stemmer TsDG-20 – 20 t/h;

3. pump PMN-28 – 32 m3/h;

4. pump for pumping wort VCN-20 – 20 m3/h;

Pumps are used to move must, wine materials, pulp, and sediments inside the workshop. The calculation of pumps is carried out taking into account those pumps that are equipped with the production line. The pumps included in the production line are used in the following technological operations:

· pulp pumps – for pumping pulp for drainage (pump brand PMN-28);

· wort pumps – for pumping wort for clarification. These same pumps can be used after the end of the winemaking season, i.e. for the first pouring, supplying wine materials for storage, shipping wine materials (VTsN-20).

Since the number of grape processing production lines is calculated to be 2, therefore, we accept 2 pulp pumps PMN-28 and 3 pumps for pumping wort VCN-20 (1 for reserve).

4. Filters for filtering sediments

To filter sediment, filters are calculated based on the wort grounds based on their daily amount.

The productivity of the Taylo Lux-15 vacuum filter is 250 dal/h.

Filtration of wort sediments in a volume of 15 dal, taking into account the working day of 8 hours.

Calculation of BRK-3M installations:

We accept 16 BRK-3M installations

2.3 Calculation of the number of containers

In grape processing workshops, containers can be used for the following technological operations: for infusion of pulp, clarification of must, fermentation and alcoholization of must, post-fermentation and storage of wine materials.

1. Settling and infusion containers

The number of settling and infusion containers is determined by the formula:

where Q is daily productivity, given;

1.2 – capacity turnover ratio;

E – container volume, given;

K – fill factor – 0.9.

2. Containers for fermentation, alcoholization and subsequent storage

The calculation of the required number of containers for fermentation, alcoholization and subsequent storage is carried out according to the material balance for each wine material separately. Moreover, for this operation existing containers with a fill factor of 1 can be used, such as closed settling containers, etc.

Under such conditions, the calculation is carried out according to the formula:

Q – quantity of wine material received for storage, given;

n1, n2 - number of available tanks;

E1, E2 – capacity of existing tanks;

E – capacity of one storage container, given;

K – capacity fill factor – 1.

The capacity of one tank is 5000 dal.

We accept a set of measuring instruments:

VITs-1000, VITs-250, VMA-75.

List of used literature

a) Basic literature:

1.Technological equipment enterprises of the fermentation industry: educational method. manual / E. A. Sosyura [etc.]; SSAU. – Stavropol: AGRUS, 2009. – 104 p.

2. Privalova, E. A. Technological calculations in fermentation industries: textbook / E. A. Privalova. – Ufa: UGAES, 2009. – 79 p.

3. EBS University Library ONLINE: Examination of fresh fruits and vegetables. Quality and: study guide. – Novosibirsk: Siberian University Publishing House, 2009. – 312 p.

b) Further reading

1. Zaichik, Ts. R. Technological equipment of wineries / Ts. R. Zaichik. - M.: De Lee print, 2004.

2. Kosyura, V. T. Fundamentals of winemaking / V. T. Kosyura, L. V. Donchenko, V. D. Nadykta. – M.: De Li print, 2004.

3. Sobolev E.M. Technology of natural and special wines. - Maykop: GURIPP "Adygea", 2004. - 400 pp.: ill.

4. Faradzheva E. D. General technology of fermentation production / E. D. Faradzheva, V. A. Fedorov. – M.: Kolos, 2002.

The main task of the first stage of Port wine technology is the preparation of highly extractive sweet wine material. An important role is played by grape varieties, which under natural conditions differ in the nature of the metabolism of carbohydrates and nitrogenous substances, in the transformation of phenolic compounds, in acid-forming ability and other indicators.

The best grape varieties for port wine are characterized by a high content of extractive substances, primarily nitrogenous and phenolic substances. Amino acids of the must are very important as sources of compounds that form the bouquet of wine, composing its taste and color.

The tanning complex, especially catechins and their oxidation products, is one of the main redox systems that determine the nature and depth of reactions during the formation of Port wine. A close connection has been established between the content of pectin substances in wine and taste - the more there are, the softer and fuller the wine tastes. Extractive substances are contained mainly in the solid elements of the grape bunch and berries and can pass into the must after the destruction of cellular structures through the mechanism of simple diffusion.

A distinctive feature of such a biological system as pulp is the high activity of oxidative and hydrolytic enzymes, which has a strong influence on the parameters and direction of the diffusion process, especially in the zone of temperatures optimal for the action of enzymes.

In general, an increase in the rate of diffusion processes is facilitated by a high degree of pulp grinding, an increase in temperature within 30-40C, acidity and alcohol content, and enzymatic activity. When the wort is infused on the pulp, oxidative processes are enhanced as a result of the action of polyphenol oxidase on phenolic substances. The resulting quinoid compounds condense, causing the wort to change color from greenish to dark golden. At the same time, the amount of oxygen absorbed by the wort increases.

The quality of Port wine is closely dependent on the fermentation temperature of the wort. With increasing temperature, the content of nitrogenous substances, especially amino acid nitrogen, increases. The concentration of esters increases to a certain limit, corresponding to a temperature of 28-30C, and then, at higher temperatures, their content decreases.

One of the most important technological operations in the preparation of basic wine materials for Port wine is the alcoholization of fermenting wort or blend. The alcohol added to the wine ensures its stability against fermentation and microbial turbidity, and also significantly affects the taste of the wine. At the same time, an increase in alcohol content is acceptable for highly extractive wines; low-extractive wines after alcoholization give the impression of being even more “liquid.”

Alcoholization of fermenting wort is carried out with the accumulation of as much alcohol as possible, since fermentation products, in particular glycerin, improve the organoleptic properties of the product, giving a softer taste. In this case, partial precipitation of protein compounds (up to 30%) of pectin substances and gums occurs, sedimentation of tartar and calcium tartrate, as well as a decrease in titratable acidity (by 0.5-1.0 g/dm3). After the introduction of alcohol, the young wine initially has a raw aroma and an inharmonious taste. The assimilation of alcohol when added to must or wine is that larger alcohol molecules are incorporated into already formed structures, including water molecules and substances dissolved in it. In this case, a complex is formed in which the alcohol molecule is surrounded on all sides by water molecules connected to each other by hydrogen bonds.

If the process of formation of water-alcohol complexes goes to completion, then the final product, for example, fortified wine material, loses its pungency in taste and aroma, acquiring softness and harmony. High degree Alcohol assimilation can be achieved by alcoholizing fresh wort during the season to 40-50% vol. and aging it in an oak container for a year, and then alcoholizing it with the fermenting wort of the new harvest.

The Port wine blend includes 3 – 4, and sometimes a larger number of varietal wine materials, the characteristics of which are determined not only by physical chemical composition, but also the organoleptic composition and typicality of the final product. The harmony of taste and specificity of tone characteristic of Port wine are established in the process of blending various wine materials and further processing of the blend. For example, the sweet almond flavor in white Ports is achieved by late harvesting of grapes growing on the slate soils of the southern mountain slopes, as well as by heating part of the pulp and then fermenting the must, separated from the pulp. In the production of red Ports, partial alcoholization of the pulp is practiced; the original flavor in white Ports is formed if wine materials prepared from red grapes using the “white” method are added to the blend.

The fullness of the taste of Port wines is ensured by tannins, coloring, pectin substances, as well as the content of dextrins, glycerin and other components. The amount of tannins is an important indicator of the blend and should be in the range of 0.2-0.4 g/dm3 for white wine and 0.8-1.0 g/dm3 for red wine. The optimal content of nitrogenous substances is at least 0.3 g/dm3. Physico-chemical properties and organoleptic characteristics typical for Port wine are formed during the process of port wineization, the main factors of which are temperature, the duration of its exposure, oxygen, and the chemical composition of the blend.

The main role in the formation of the typical organoleptic characteristics of Port wine is played by the products of the melanoid formation reaction. The process of interaction between amino acids and carbohydrates is complex and, as it develops, is accompanied by the formation of N-glycosides, which, as a result of intramolecular rearrangement, are converted into 1-N-substituted 1-deoxyketoses. At the next stage, dehydration of sugars occurs with the decomposition of the carbon chain into shorter fragments and the formation of hydroxymethylfurfural, furfural, reductones, pyruvic aldehyde, acetone, acetoin, diacetyl. The breakdown products of sugars, in turn, easily react with amino acids to form aldehydes with different aromas, CO2 and NH3. Some amino acids - alanine, valine, leucine, isoleucine, methionine, phenylalanine - enter into sugar-amine reactions much more easily than others.

Individual amino acids, as a result of thermal degradation in the presence of atmospheric oxygen, serve as a source of Port wine aromatic substances. Thus, isoleucine forms 2-methylbutanal, which has a fruity aroma, which, with longer exposure, transforms into lilac.

The port wineization process, which requires 2-4 years of cellar aging in an open sunny area at 15-20C (for example, in the conditions of the southern coast of Crimea), is reduced to two summer seasons, and in solar chambers to 5 months. The characteristic tones of Port wine appear under the following heat treatment regimes for highly extractive wine material: at 40C – 25 days, at 45C – 20 days, at 50C – 15 days, at 60C – 10 days. The best Port wines are obtained by heating the original blend for 75-90 days at 50-40C, or aging young wine first at 50C for 3 months, and then at 20C for 9-12 months in an airtight container with the introduction of 30- 40 mg/dm3 oxygen. Features of the physical and chemical composition of the original wine material have a predominant influence on the formation of a typical Port wine as a finished product.

The best grape varieties are characterized by a high content of extractives and sugars and, depending on the area of ​​production, these include Oporto, Albillo, Malvasia fina, Pedro Crimean, Voskehat, Rkatsiteli, Aligote, Bayan Shirey, Clairet, Semillon. For the production of red Ports, such varieties are Cabernet Sauvignon, Touriga, Bastardo, Donzelino, Mourvèdre, Matrasa, Malbec, Tavkveri, Merlot, Tagobi, Kara Uzum. Port wine is usually made from 3-5 or more grape varieties. The selection of varieties and their compositions is not carried out arbitrarily, but taking into account a number of conditions developed by winemaking practice.

• as main task when composing a blend, the composition of the bouquet and taste of the mixture with characteristic port tones and nuances is determined;
• you should not blend wine materials with a subtle but weak aroma (Cabernet, Pinot) with Isabella and Muscat, the strong but not typical aroma of which will prevail in the mixture;
• it is necessary to take into account that there is a certain affinity between individual varieties (for example, between Cabernet and Malbec, Bastardo, Touriga), at the same time, Cabernet does not combine well with Saperavi;
• a group of varieties has been identified - Cabernet, Touriga, Bastardo, Albillo, Pedro Krymsky and some others, the introduction of which into the blend emphasizes and improves the quality of the mixture made up of simpler and neutral varieties;
• red varieties with a high content of coloring substances (Cabernet, Mourvedre, Touriga compared, for example, with Tavkveri, Malbec) are preferable for the production of Port wine;
• If the wine material is prone to maderization, it should not be used for the production of Port wine.

Grapes arriving for processing with a sugar content of at least 18% (180 g/dm3) are crushed in a hard mode and the ridges are separated. The pulp is sulfated at the rate of 100-150 mg/dm3 and subjected to the following treatments to extract extractive and aromatic substances.

• infusion at temperature environment within 18-36 hours (for white ports);
• fermentation of the wort on pulp until the residual sugar content is 3-4% higher than that provided for by wine standards;
• heat treatment at 55-70C for 1 hour (for white and red Ports).

The pulp is drained and pressed, the gravity wort and press fractions are combined, alcoholized to 4% vol., and a pure yeast culture is set.

With a residual sugar of 10-12%, the fermenting wort is alcoholized a second time to 17.5-18.5% vol. However, the one-time alcoholization method has become more widespread, which is simpler to perform and involves less alcohol loss. In this case, more important is the method of introducing alcohol into the wort, ensuring its good assimilation. For this purpose, alcoholization is carried out by diffusion of alcohol vapor into the material being alcoholized, the adsorption method of alcoholization is used, in which the alcohol is heated with water vapor, or the wort is alcoholized by spraying alcohol under a pressure of 400-600 kPa. However, the main requirement for alcoholization is to effectively mix the alcohol with the wine.

Alcoholization is carried out in blending containers equipped with stirrers, adding alcohol to the very bottom of the tank. Good results are achieved with the following sequence of components: first, part of the wine material (15-20%) is introduced into the blending container, then the entire calculated amount of alcohol and after that the remaining volume of wine material. High quality of wine mixing is ensured through the use of in-flow alcoholization, in which wine and alcohol in a certain ratio are mixed in a thin layer in the pump chamber. This method is indispensable for the alcoholization of fermenting wort, when it is necessary to quickly stop fermentation at a given level of sugar content.

After clarification of the wine material, two rackings are carried out before the end of the year, removing the yeast sediment. During the same period, a blend is prepared, which is sent for processing and storage. The characteristic distinctive features of Port wine are acquired as a result of heat treatment (port wineization) of a highly extractive blend. Port wineization is carried out in the following ways:

• aging wine in barrels with a small air chamber (up to 5 dm3) and installed in open sunny areas for 2 years or under the influence of sunlight in glassed rooms (for vintage wines);
• using accelerated technology based on the use of elevated temperatures and oxygen dosing (for ordinary Port wines).

Depending on the type and brand of wine, the oxygen regime, temperature and duration of heating during port wineization are established by chemical and organoleptic analysis. In order to improve the quality of ordinary Port wines, a number of technological techniques are used:

• introduction of wine-alcohol comb and pomace extracts, sedimentary yeast or their autolysates into the processed wine in case of insufficient content of nitrogenous and phenolic substances;
• wine processing according to the scheme - cooling to 15C, dosing oxygen to 20 mg/dm3, holding for 12 hours, heating to 60-62C, holding for 30 hours with 4-5 times repeating this cycle;
• the use of metal-inorganic catalysts based on aluminosilicates, which makes it possible to intensify the melanoid formation reactions, which play a positive role in port wineization.

Port winemaking is carried out in large thermally insulated tanks and heat chambers in a periodic or continuous manner. In this case, installations of various designs are used, allowing the process to be carried out with the regulation of basic parameters - temperature, oxygen dosing and time. Accelerated in-line port wineization is provided by installations developed in Crimea and Moldova. They involve heating the wine material to 70-75C and holding it for 4-6 hours under conditions of intense contact of the sprayed wine with the oxygen of the reactor air chamber.

Vintage Port wines are aged in barrels, bottles, enamel tanks at a temperature of 15-20C for 3 or more years. At the same time, toppings, pouring, blending, filtration and other operations necessary to mature the wine and give it stability are performed. For this purpose, the wine is coated (with bentonite, gelatin, yellow blood salt) and treated with cold - at -6C -8C for 2-5 days.

Reflections of Andrei Portveynych

It is well known that the first “Russian port” was released back in 1879 under the name “Nikitskoye Strong”. Although it was not called port wine, the question arises, what motivated the people who made it? Motives? " Make it no worse than Portuguese" or do " its strong, unique wine, and better than Portuguese port»?

Indeed, until the end of the 19th century, these wines were not called port... but already from the beginning of the 20th century, they were easily called. Still, I am inclined to believe that this was an attempt at banal copying and imitation.

Reading about the Soviet-Crimean “know-how”, gadgets and technology improvers, I got the impression that all this is aimed at obtaining results in the shortest possible time. What caused this before? In the USSR it was a plan, of course. Where was it possible to age wine in barrels for decades? Yes, they made a small stockpile in the Massandra cellars, but the lion's share of port wine in the USSR was intended for quick sale to the population - given the considerable volume of sales of pseudo-port wines in the Soviet years.

For the traditional mass celebration in honor of Maslenitsa, Gorpromtorg pleased the residents of the area not only with pancakes, but also with an abundance of cheap fortified wines. Kuznetsk district. Novokuznetsk. Kemerovo region. Kuzbass. Siberia. 03/13/1983.

It’s surprising why the Politburo didn’t name some ballistic missile “Agdam”... Everyone would have liked it, otherwise it would have been SS-19, or some kind of Topol. It would be fair, given the alcoholic share in the formation Soviet budget and colossal expenditures on armament of the army and navy. I don’t know for certain what is happening now in Crimea at various enterprises producing pseudo-port wine. At least the technology described above was simply strictly followed - that would be nice...