| 摘要 |
FIELD: wine-making industry. ^ SUBSTANCE: raisin is milled in mill or industrial meat grinder preliminary and added it in the amount providing the necessary condition of wine by sugars in dry grape wine material and stirred. Then dry yeast is added and mixture of wine material and milled raisin is subjected for fermentation. Fermentation is carried out up to the content of alcohol in wine material 13.5 vol.%, not less. Then wine material is subjected for technological treatment to provide bottling stability, filtered and bottled. Fermentation can be carried out up to the residual content of sugar depending on conditions according to type of wine. Fermentation is stopped by the known method. After stopping the fermentation vacuum grape-must can be added to wine material or it can be alcoholized. The proposed method provides preparing wine with higher organoleptic indices by conferring to wine the complete taste and fruit aroma, mildness in taste. Due to components of raisin (dried peel and pulp) and high concentration of dry matters that by one order higher than in vacuum-grape must these components transferred to the grape must during fermentation process that results to additional density of wine and wine is enriched with these components enhancing taste quality of wine, accelerating maturation of wine and seasoned-wine degree tints appeared in wine. ^ EFFECT: improved method for producing. ^ 4 cl, 6 ex |
