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

FIELD: wine-making industry. SUBSTANCE: method involves blending dry wine-material with vacuum-must at stirring. Before blending cherry aromatic principle is added to vacuum-must at amount 4-6 kg and strawberry aromatic principle is added at amount 3-5 kg per 1000 dal blend. Obtained blend is heated to 40 C and continuous stirring is carried out for 3-4 hr. Then remained part of aromatic principles is added up to their total measured content (8-12 kg cherry aromatic principle and 5-9 kg strawberry aromatic principle per 1000 dal blend, respectively) and stirred for 2 hr. Then blend is treated by cold at 0-2 C, kept, filtered and poured. To make red stable color natural food dye obtained from grape dark strain, rowan melanocarpous, black elder, cherry, sweet cherry is added to wine (1-2 kg per 1000 dal blend). EFFECT: improved method of wine production. 2 cl