METHOD OF WINE DRINK PRODUCTION Russian patent published in 1996 - IPC

FIELD: wine-making industry. SUBSTANCE: dry grape wine-materials were blended for homogeneity and 40-45% of blend volume were taken, blended with softened water and rectified ethanol or grape rectified ethanol to provide ethanol content in drink 18.0-18.5 vol.% and citric acid up to titrable acidity 3-5 g/cub.cm. Preliminary sugar syrup is alcoholized to the alcohol content 18-20 vol. %. Taste-aromatic addition "Vermouth" taken at amount 0.04-0.06% of blend volume is divided for two parts at the ratio 3:1; major part is dissolved in preliminary alcoholized sugar syrup at dry matter content 65-70%, kept for 10 days (not less) and added to the blend using sugar syrup containing invert sugar in it at concentration 100 g/cub.cm If necessary, blend is treated, cleared, rested for 10 days (not less), filtered before pouring and smaller part of addition "Vermouth" is added to its. EFFECT: improved method of drink making.