METHOD OF PRODUCING SEASONED RED WINES Russian patent published in 1996 - IPC

FIELD: wine-making industry. SUBSTANCE: grape is crushed with removing the combs and the pulp is sulfitized with a sulfurous acid input of 75-100 mg per 1 kg of the pulp. Thereafter, the liquid oak extract (0.01-0.05% of the pulp weight) is added, and the pulp is subjected to the fermentation process with a cap floating or immersed into the must. The process is carried out either in open or in closed vessels at a temperature not exceeding 30 C with periodical (3-4 times a day) agitation until the wine stuff acquires an intensive red color and sugar content is not more than 2 g/100 cub. cm. The wine stuff is then separated from the pulp. The pulp is transferred on the drainers and is pressed producing the self-drain and the press- fraction of the 1st pressing. These are mixed, subjected to after- fermentation into a wine stuff, decanted from the yeast sediments, leveled, treated with liquid oak extract (0.01-0.05% of the wine stuff volume), and kept in metal vessels for 6-8 months. The liquid oak extract added to the pulp contains 40-60 g/l dry matters and 5- 10 mg/l aromatic ingredients, whereas that added to the wine stuff 15-40 g/l and 10-20 mg/l, respectively. EFFECT: new method proposed.