METHOD OF PRODUCING SEASONED WINES OF THE PORT TYPE Russian patent published in 1996 - IPC

FIELD: wine- making industry. SUBSTANCE: grape is crushed and the pulp is sulfitized with 75-150 mg sulfurous acid per 1 kg pulp. The pulp thus obtained is slightly fermented for 18-48 h with periodic (3-4 times a day) agitation, subjected to removal of the self-draining must, and pressed producing pressing fractions. The latter are mixed with the self-drain. The mixture obtained is after-fermented or fermented and adjusted to needed condition by adding alcohol. Before further digestion or after-fermentation, the pulp is treated with liquid oak extract containing 40-60 g/l dry substances and 5- 20 mg/l aromatic ingredients in amount of 0.01-0.05% of the pulp weight. The wine stuff is separated from the yeast sediment, clarified, treated with 0.1-0.3% (of the wine stuff volume) liquid oak extract with the above specified composition, kept in metal vessels for 16-18 months. The stuff is either preliminarily heat- treated in the heat-exchangers or stored on the sunny areas during the first year of seasoning. EFFECT: new method proposed.