WINE PRODUCTION METHOD Russian patent published in 1997 - IPC

FIELD: food industry; in particular, brewing industry. SUBSTANCE: method involves preparing brewing wort with addition, when boiling, hopped wort in amount of 20-50% from total mass of raw material. Quantity of introduced hop products is reduced up to 50% and lower. Before secondary fermentation, sugar is introduced in the form of sterilized sugar syrup in amount 3.0-3.3% to beer mass. It is carried out at temperature from 4 to 10 C, and before realization fermented beer is aged at temperature from 0 to 1 C not less 2 days. Method provides for production of dark and bright beer. Fermentation is carried out with using top and low yeast. EFFECT: improved efficiency. 8 cl, 4 expt