| 摘要 |
FIELD: food industry. ^ SUBSTANCE: one preliminarily steams oak staves of the wine cask, washes each stave with heated 0.8-1% water acid solution and rinses the staves with softened water till neutral reaction. The stave is poured with 0.2-0.4% water solution of oak extract heated up to 40-45C, maintained during 7-8 days, the extract solution is drained, heated up to 40-45C and the stave is repeatedly poured with the said extract solution for 7-8 days with periodical stirring. The oak stave is washed with softened water. One utilises acetic and formic acids in the process of treatment of the staves of a cask used for ageing red and white table wines accordingly. ^ EFFECT: repeated usage of oak casks and improvement of organoleptic properties of table wines aged therein. ^ 1 tbl, 7 ex |
