| 摘要 |
FIELD: food industry.SUBSTANCE: apple wort is sulfited and separated in two parts. The first part is added sugar to, fermented till 12% vol. proof, settled, raked off and sulfited. A portion of the wine material equal to 10-15% is separated, matured for 50-60 days using rowan wood chips. The produced wine materials are blended, whenever required - sugared into ready table wine condition, treated with fining agents, delivered for rest, filtration and bottling. The other part of wort is fermented by the periodic method until the content of alcohol in the wine material is 5.0% vol. After settlement, de-yeasting and sulfitation the wine material is delivered for special apple wines blending. After alcoholising up to 14-16% vol. one adds the infusion (produced by way of 68-70% vol. wine-and-alcohol solution maturation using rowan wood chips) in an amount equal to 3% of the blend volume. One performs correction in terms of alcohol and sugar content, treatment with fining agents, delivery for rest, filtration and bottling. The chips used are sized 20×10×2.5 mm, are preliminarily treated with heat during 48-72 h at a temperature of 80-100°C until the chips ultimate moisture content is no more than 15% and are taken at a ratio of 100 g of chips per 1 dmof wine material.EFFECT: invention allows to produce wines with stable high quality and new organoleptic characteristics.2 ex |
