FIELD: wine production. SUBSTANCE: proposed method involves production of grape juice without separating pulp, heating and cooling thus prepared juice, separating must, adding pure yeast culture, fermentation, alcoholization and separation of desired product. Pulp is heated in two steps, the former step is carried out within 10-15 h at 45-48 C, the second one takes place within 10-15 h at 50-70 C. Desired product is separated of yeast just after its precipitation. EFFECT: improves efficiency of the method. 3 cl
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