METHOD FOR PRODUCING MATURED WHITE TABLE WINES

摘要

FIELD: wine industry. SUBSTANCE: method involves crushing grape; separating gravity must and first pressure fraction; mixing must; performing sulfitation on the basis of 75-100 mg of sulfurous acid per 1 dm of must; introducing 0.05-0.3% of liquid oak extract with weight concentration of dry substance within the range of 40-80 g/dm3 and total weight concentration of aromatic components within the range of 5-10 mg/dm3; clearing must by introducing bentonite on the basis of value not exceeding 2 g/dm3; settling at temperature of 10-14 C for 18-24 hours; fermenting must at temperature of 14-18 C; decantating from yeast sediments by open overflowing; conducting biological acidity reduction; adding liquid oak extract in an amount of 0.01-0.1% of total weight of wine material with weight concentration of dry substance within the range of 8-15 g/dm3 and total weight concentration of aromatic components of 30-50 mg/dm3; holding in metal reservoirs for 6-8 months. EFFECT: increased efficiency and improved quality of wine.