| 摘要 |
FIELD: wine-making industry. SUBSTANCE: oak chips or splinters are added to an aqueous- -alcoholic solution and extraction is carried out at stirring. Splinters or chips are used that is prepared from petiolate oak wood (Quercus robur) of age 80 years, not less, and taken between stem apex and 40-50 cm from butt of tree trunk. The extraction process involves periodical effect by acoustic field with oscillation frequency 22-50 kHz and oscillation intensity 4-40 Wt/cm3 for from 20 s to 10 min. Extraction is carried out for 1-3 days with periodic effect by acoustic field from 1 to 3 times. Oak splinters or chips are used in the amount from 50 g to 0.5 kg per 1 dm3 of water or an aqueous-alcoholic solution. Method allows preparing oak extract that is able to enhance the quality of ready wine-making production prepared with it usage conferring complex tints of prune, nut, caramel, vanilla, almond and high quality by taste and aroma. EFFECT: improved preparing method, enhanced quality of product. |
