| 摘要 |
Production procedure for blackberry wine without chemical agents, invention herewith belongs to the field of production of alcoholic drinks and more precisely, it relates to preparation of blackberry wine in natural conditions without use of chemical agents. Ripe fresh and healthy blackberry yields not treated with chemical agents are squashed out in a mash and put aside into a container for fermentation during 21 days. Thereupon, drawing off of raw wine is done into either enameled containers or containers of stainless steel, wherein treatment is continued with and it is carried out by pouring out and whirling streaming along with addition of granulated sugar where vine stems that are removed, speed up fermentation thereof and gradual stabilization of wine is carried out until ready made blackberry wine of desired ethanol, thickness and bouquet is obtained. The whole preparation process is regularly controlled and when desired quality of wine is produced, it is poured into wood casks and therein is kept wine at least during one month in underground rooms and then by blackberry wines is poured into bottles having capacity of 0,75 I. Blackberry wine produced in the procedure herewith is a healthy organic product with unlimited validity and is consumed at any time, the most wholesome for a man is when it is consumed from 0,2 to 0,3 dl. Before breakfast 10 to 15 minutes no matter for the age of the consumer. |
