WINE PRODUCTION METHOD Russian patent published in 1997 - IPC

FIELD: wine industry. SUBSTANCE: 10% is separated from grape or apple stock wine material and oak extract is introduced in it with content of dry substances not less 16% in amount of 1.0-1.5 kg per 1000 dal of wine and infused for 3-5 days. Residue is removed and wine is maturated for 2 weeks. 65-75-% sugar syrup is prepared on wine material mellowed on oak extract, then food additive "muscat" is introduced in it in amount 0.2-0.5 kg per 1000 dal of prepared product, and mellowed not less 10 days. Blend is prepared from wine material, sugar syrup, filtered and filled. EFFECT: higher filling stability.