| 摘要 |
FIELD: wine-making industry. SUBSTANCE: apples were milled, pressed, seeds were separated and must and husks were obtained. Must is fermented, sulfitated, saccharified up to alcohol content accumulation 5 vol.%, not less, settled for 1-3 days and removed from precipitate. Then wine materials were sulfitated, alcoholized to 16.0-16.5 vol.%. Cleared fermented-alcoholized wine materials were blended, rectified alcohol is added to 17.3 vol.%, saccharified to 50 g/dm , cleared and subjected for thermic treatment to 65-70 C for 3-5 days followed by self-washing. Ready product is subjected for 10 day resting and poured into bottles. Seeds were treated with rectified alcohol an water at ratio 1:10 and 1:5, successively, infused for 10-12 and 3-5 days at periodic stirring. Infusions were poured out, combined, filtered and filtrate is added at amount 1-2% of blend volume at blending. EFFECT: improved method of production.
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