| 摘要 |
FIELD: food industry. ^ SUBSTANCE: wine material is produced according to a well-known technique, fortified and split into three streams. The first stream in amounts of 50% is treated with electromagnetic field (EMF) with frequency of 25-30 Hz for 30-60 minutes and the second stream in amounts of 25% is treated with electromagnetic field (EMF) with frequency of 10-15 Hz for 30-60 minutes. Then the steams are heat treated at 55-60C and filled with oxygen. The first two streams are heat treated for 5 days and the third stream without being treated with EMF in amounts of 25% is heat treated for 10 days followed by combining all the streams. Whereupon further production operations are performed, wine is rested and bottled. ^ EFFECT: lower power consumption and improved organoleptical properties of the finished product, increased sampling grade from 8,0 to 8,1-8,4. ^ 3 tbl, 9 ex |
