METHOD OF PRODUCING GRAPE GASSED WINE AND BLEND FOR PRODUCING GRAPE GASSED WINE (VARIANTS) Russian patent published in 1996 - IPC

FIELD: wine-making industry. SUBSTANCE: dry wine-products were blended with sugar-containing material, blend is cooled to 2-0 C, kept at this temperature for 1-3 min, additionally cooled to -3--4 C, filtered, saturated with carbon dioxide and kept in acratofore at (-3)-(-4) C for 3-5 days. Blend for production of grape gassed wine has a mixture of white and/or red dry wine products of European grape strains 58-72% of blend volume and the rest - muscate grape mistel strains. Blend can contain, wt.-%: white dry wine products of Rkacitely grape strain 35-42; Riesling grape strain or Aligote strain 10-25; red dry wine products of Kaberne grape strain 4.5-12.5, and muscate grape mistel strains - the rest. Blend can contain white dry wine product prepared of Aligote grape strain at concentration 75-80% of blend volume and 20-25% mistel prepared from Aligote grape strain. EFFECT: improved method of wine production. 5 cl