METHOD FOR PRODUCTION OF NATURAL SWEET WHITE FRUIT WINE

摘要

FIELD: food industry. ^ SUBSTANCE: 0.8-1.2 kg of green tea is introduced into dry table fruit wine in an amount of 8-12 dhal and maintained during 8-12 days with periodical stirring; the infusion is decanted and filtered out. Sorted out dry fruits are loaded into the reservoir and onto the revolving grate; the wine infusion of green tea is pumped with air driven from it. The mixture is cooled to +4C and carbonised with carbon dioxide under a pressure of 0.2-0.4 MPa during 3-5 minutes till carbon dioxide content is no more than 4-6 g/l . Dried fruit is maintained in the medium of carbon dioxide for no less than 1 day; the reconditioned fruit is unloaded. The apple wine undergoes hot filling into a bottle with reconditioned fruit preliminarily introduced into it in an amount of 1-10 pieces per bottle. The bottles are placed into boxes, wrapped with a stretch film and maintained in a warm room during 10-14 days for blanching. ^ EFFECT: invention allows to perform wine production during the whole of the products production year ensuring naturalness, improving its stability and organoleptic indices. ^ 6 ex