METHOD FOR PRODUCTION OF SEMISWEET ORDINARY WINE Russian patent published in 1996 - IPC

FIELD: wine-making industry. SUBSTANCE: method involves blending dry grape wine-material with vacuum-must at stirring. Before blending caramelized sugar is added preliminary to wine-material at amount 8-10 kg per 1000 dal blend. Almond aromatic principle is added to vacuum-must at amount 4-6 kg per 1000 dal blend. Obtained blend is heated to 40 C and continuous stirring is carried out for 3-4 h. Then remained part of almond aromatic principle is added (total content is 8-12 kg per 1000 dal blend) and stirred additionally for 2 h. Then blend is treated by cold at 0-2 C, kept and filtered. To make red stable color natural food dye obtained from grape dark strain, rowan melanocarpous, black elder, cherry, sweet cherry is added to wine (1.5-2.5 kg per 1000 dal blend). EFFECT: improved method of wine production. 2 cl