| 摘要 |
FIELD: wine-producing industry. ^ SUBSTANCE: method involves harvest and processing grape with the sugar content 24% and above. Prepared must with pulp or pulp-free must is subjected for sulfitization and sulfitized must is infused with the pulp. Must is cleared by settling, active yeast diluted solution in the concentration 1-3% is added to the must and subjected for fermentation for two stages. The first stage is carried out up to fermentation of one-half of its sugar content followed by addition the concentrated grape must as vacuum-must or the concentrated fruit juice in the amount providing the necessary conditions for ready wine by the content of sugar and alcohol after the second fermentation stage. Up to providing these conditions the fermentation is stopped. Wine material is treated, blends are prepared, brought about their to standard conditions, stored and kept followed by bottling. Invention provides enhancing quality of wine, increasing its tasting score from 7.6 to 8.3-8.5 and reducing its cost from 58 to 55 rubles/dal. Invention provides increasing the following indices: color - from 0.4 to 0.5; clearness - from 0.4 to 0.5; aroma - from 2.5 to 3.0; taste - from 3.6 to 4.5; typicalness - from 0.8 to 1.0 score. ^ EFFECT: improved producing method, improved quality of wine. ^ 3 ex |
