PROCESS FOR PREPARING A MALT MUST RANGE AND MALT MUST PREPARED THEREBY

摘要

The invention relates to a process for preparing a malt must range having sensorial qualities adequate for it to be used in winery. According to the invention, the process consists in using, as raw material, conditioned and malted barley or two-rowed barley seeds, ground by dry or wet way and then subjected to mashing-saccharification according to a brewing diagram which consists in bringing and maintaining the mash on a succession of thermal plateaus, 45°C for 40 min with a treatment using a complex enzymatic preparation based on α-amylase, endoprotease and β-glucanase in doses of 2...2.5 kg/t malt, progressive temperature increase by 1°C/min up to 55°C maintained for 20 min, progressive temperature increase by 1°C/min up to 63°C maintained for 60 min, progressive temperature increase by 1°C/min up to 70°C maintained for 10 min, progressive temperature increase by 1°C/min up to 74°C maintained for 20 min, and temperature increase up to 76°C in order to separate the primary malt must as a liquid fraction, with an extract of minimum 11% and a pH of minimum 5.2, from the marc which is the solid fraction, followed by a partial hop-treatment with only 25...30% hop, followed by boiling for 30 minutes, reconstituting the initial extract level of minimum 8% with softened drinking water, the pH correction to the optimal value of 5 with citric acid and, possibly, blueberry juice, temporary biological stabilization with sulphur dioxide in doses of 150 mg/l and potassium sorbate in doses of 250 mg/l or sorbic acid in doses of up to 200 mg/l, separating the malt must which has a density 1 g/ml at 20°C, a reducing sugar concentration of minimum 40 g/l, a titratable acidity of minimum 1 g/l in tartaric acid, an optimal pH of 5 and an extract, in Balling degrees, of minimum 8%, so that it exhibits a more attenuated taste and smell of raw cereals.