FIELD: wine-making industry. SUBSTANCE: lactoconescin (0.03-0.05 g/dal) is added to sulfitated pulp (Saperavy and Kaberne sorts), pulp is subjected for thermal treatment at 40-45 C for 3-6 hr. Then must is separated, kept for 18-24 hr, removed from sediment, cooled to 20 C and pure yeast culture is added to accelerate sugar fermentation. Must fermentation is carried out up to fermentation 2% sugar (not less) followed by alcoholization to 15 vol. %, i. e. to ready wine condition. Obtained fortified wine exhibits high taste quality. EFFECT: improved method of wine making. 1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF SPECIAL WINE "PINO-DON" | 2004 |
|
RU2270235C1 |
| METHOD FOR PREPARING STRONG GRAPE WINE | 1996 |
|
RU2091457C1 |
| METHOD OF PRODUCING ORDINARY DESSERT WINE "KAGOR" | 0 |
|
SU1227660A1 |
| METHOD FOR PRODUCTION OF GRAPE VITAMIN ELIXIR | 1992 |
|
RU2039803C1 |
| METHOD OF PRODUCING RED SWEET WINE | 1996 |
|
RU2107093C1 |
| METHOD OF PRODUCTION OF WINE SATURATED BY GRAPE POLYPHENOLS | 2016 |
|
RU2654667C1 |
| METHOD FOR PRODUCTION OF SPARKLING DRINK "PINO-DON" | 2004 |
|
RU2270238C1 |
| METHOD OF BIOLOGICAL AROMATIZING OF STRONG WINES | 0 |
|
SU819168A1 |
| METHOD OF PRODUCING EFFERVESCENT RED WINE | 0 |
|
SU1325065A1 |
| METHOD FOR PRODUCING WINE BEVERAGE FROM FREEZE-DRIED GRAPES RAW MATERIAL | 2016 |
|
RU2630635C1 |
