| 摘要 |
FIELD: wine production. ^ SUBSTANCE: claimed wine is obtained by blending of wine material or wine material and concentrated juice to provide necessary sugar content. Then blend is filtered through sterile membranes with pore size of 0.2-0.4 mum, cooled to -2 - -5°C, mixed with adsorbent and argol crystal in ratio of 99:0.5:0.5 and conditioned under agitation for 24-48 h. Then product is racked off, filtered through diatomite powder and heated up to 40-55°C for 1-10 min to increase colloidal stability. Wine is bottled in preheated up to 70-80°C bottles, oxygen from over-wine space is removed by filling with inert gas, and bottle is capped with preheated up to 70-80°C cork. Method of present invention makes it possible to increase wine stability from 3 to 6-7 months. ^ EFFECT: table wine with increased stability. ^ 2 ex |
