| 摘要 |
FIELD: wine-making industry. ^ SUBSTANCE: method involves preparing dry grape wine material by the known technology and subjected its for alcoholization. Preliminary raisin is milled in mill and added to dry wine material before alcoholization in the amount providing the necessary condition of wine by sugars and stirred. Then mixture of wine material and milled raisin is subjected for heat treatment at constant stirring, cooled, separated from deposit, the strength value is corrected and subjected for treatment to provide its bottling stability according to technology for manufacturing the specific type of special wine. Bottling stable wine material is bottled in capacities. The proposed method provides preparing wine with higher conditions by the mass concentration of sugars and improved organoleptic indices by conferring to wine the complete taste, fruit aroma and mildness in taste. Due to component of raisin (dried peel and pulp) and high concentration of dry matters that is by one order higher than in vacuum-grape must the additional density of wine is developed and wine is enriched by taste quality, maturing of wine occurs more rapidly and seasoned-wine degree of wine appeared. ^ EFFECT: improved method for producing. ^ 4 ex |
