| 摘要 |
FIELD: wine-making industry. SUBSTANCE: according to method, grape is crushed with grape stemming, pulp is sulphited and is subjected to fermentation together with cap floating or immersed in wort in open or closed reservoirs at temperature not higher than 30 C with stirring 3-4 times par day up to reaching intensive-red color of wine material and content of sugar not over 20 g/100 cub.cm. Wine material is removed from pulp, pulp is delivered to self-floating units and is pressed with producing self-floating material and pressed fraction of first-stage pressing. Both materials are mixed together, subjected to final fermentation, decanted from yeast residue and delivered to ageing. Ageing is continued during 6-12 months in oak casks or barrels which are made from part of oak wood aged of not less than 80 years with fine-vessel annual rings found between top of oak trunk and 40-50 cm away from trunk butt. Oak wood is dried and matured in natural conditions during not less than 2 years for ensuring moisture content of not over 20%. Oak wood is subjected to scorching at temperature of 200-230 C during 2-3 min for mass concentration of dry extract of not over 7.5 g and total mass concentration of aromatic substances within value of 7 to 15 mg per 100 g of oak wood. Prior to ageing and in 3-6 months after ageing, introduced into wine material respectively 0.2-0.3% and 0.3-0.5% is liquid oak extract. Mass concentration of dry substances in liquid oak extract is 40-60 g/cub.dm and total mass concentration of aromatic substances is equal to 20-50 mg/cub.dm. Application of aforesaid method ensures production of ready wine of stable high quality and tones of ageing in oak reservoirs. It also allows for widening range of produced red aged wines. EFFECT: higher efficiency. 2 ex
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