METHOD OF WHITE MATURED WINE PRODUCTION Russian patent published in 1996 - IPC

FIELD: wine-making industry. SUBSTANCE: grape fruits were milled, must-gravity flow and press-fraction after the first pressing were separated; must is mixed, sulfitated (as measured for 75-100 mg sulfurous acid per 1 dm³ must), oak liquid extract (mass concentration of dry matter 40-60 g/dm³ and total mass concentration of aromatic components 5-10 mg/dm³) is added to the must (0.05-0.3% of its volume), cleared by bentonite addition (as measured for 2 g/dm³, not more) and settled at 10-14 C for 18-24 hr. Must is fermented at 14-18 C, decanted from the yeast residues by the opened transfer. Then biological acid content decrease is carried out, oak liquid extract (mass concentration of dry matter is 8-15 g/dm³ and total mass concentration of aromatic components 20-50 mg/dm³) is added to the wine-material (0.01-0.1% of its volume) and kept in metallic reservoirs for 6-8 months. EFFECT: improved method of wine production.