| 摘要 |
wine-making industry. SUBSTANCE: method involves preparing fermented-alcoholized apple wine material from recovered apple juice concentrate. In parallel, wine material made of dried fruits is prepared by pouring the latter with water, addition of sugar and diluted yeast pure culture and fermentation of mixture obtained. Fermented-alcoholized wine material is blended with 30-40% of wine materials prepared of dried fruits, sugar, taste-aromatic addition "Vermouth" and ethyl alcohol. For making red fruit wines the use of fermented-alcoholized materials prepared of melanocarpous rowan, black currant, plum is possible. Proposed method ensures to make fruit wines showing specific aroma, taste and high organoleptic properties. EFFECT: valuable properties of wine, broadened assortment. 5 cl, 3 ex
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