FIELD: wine-making industry. SUBSTANCE: method involves dosing organic acid to wine material and the following thermic treatment. Method involves addition of succinic acid or sodium or potassium succinate at amount 10-500 mg/dm3 to wine material by two doses: firstly - 40-60% and the rest 60-40% in 24-48 h. EFFECT: enhanced quality of wine. 3 tbl
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