| 摘要 |
The invention refers to the food industry, namely to a process for producing alcoholized grape berries. The process, according to the invention, includes washing of the fresh or preliminarily dried bunches of grapes, stemming and calibration of berries, drying of the fresh berries, rehydration and alcoholization of the dried berries by maceration in hydroalcoholic solution with a strength of 20...70 vol.% at the temperature of 20...55C with periodic mixing, the ratio between the dried berries and the hydroalcoholic solution being of 1:(0,75...4,0). At the same time, drying of the fresh berries or grapes is carried out at the temperature of at most 70C up to the humidity of 12...32%.The result consists in increasing the quality of the finished product and in reducing the losses of stock and materials.
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