METHOD OF WINE DRINK PRODUCTION Russian patent published in 1997 - IPC

FIELD: wine-making industry. SUBSTANCE: sugar syrup is prepared by granulated sugar dissolving at amount 1595-1605 kg in boiling water in enameled reactor at continuous stirring and boiling up to complete sugar dissolving. Sugar syrup is cooled to 65-70 C and one part of white dry or strong grape wine-materials is added (50-100 dal per 1000 dal ready product) and separated preliminary for two parts. Their the second part is added at syrup temperature 45-50 C and after cooling citric acid (30-40 kg per 1000 dal ready product) is added. Then mixture is blended with 150-160 dal rectified ethanol, 10-14 dal taste-aromatic addition "White Vermouth" M 9165 and water - up to 1000 dal ready product. Blend, if necessary, is treated and subjected for resting for 10 days, not less, followed by filtration and pouring. EFFECT: enhanced quality of product. 2 cl