| 摘要 |
FIELD: chemistry, manufacture of spirit. ^ SUBSTANCE: proposed method incorporates preparation of sugar-containing medium, carrying out the spirit and aldehydic fermentation of the aforesaid medium simultaneously by pure cultures of alcohol-tolerant and aldehyde-forming strains of wine yeast to mass concentration of residual sugar of 4 to 150 g/dm3 and accumulation of aldehyde to 100 to 400 mg/dm3. Then, the fermented medium is heated up to 35 to 45C and aged for 1 to 3 days. Note that the fermentation is effected at pH 3.0 to 3.2. Then the fermented medium is separated from yeast deposit, is stabilised, clarified and filtered. The propagations or active dry domestic and imported yeasts are used as alcohol-tolerant strain of wine yeasts, while sherry yeasts make aldehyde-forming strains. Note that the grape must or a mix of wine materials with concentrated or sulfited must is used as a sugar-containing medium. ^ EFFECT: production of new-type wine with tones of "ageing", improvement of physical, chemical and organoleptical properties, higher resistance against biological and colloidal haze. ^ 3 cl, 1 tbl, 7 ex |
