FIELD: wine-making industry. SUBSTANCE: concentrated juice is diluted with water up to sugar content 300 g/l, yeast is added and fermented up to alcohol accumulation in must 5-6 vol.%. Then the fermenting must is diluted with water up to alcohol content 4 vol.%. In the process of fermenting must diluting oak extract is added to it as measured for 60-150 mg dry matter/1 l fermenting must and the latter is fermented up to dry wine-material conditions. EFFECT: improved method of wine making.
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