METHOD FOR PREPARING STRONG GRAPE WINE Russian patent published in 1997 - IPC

FIELD: wine-making. SUBSTANCE: method involves crushing the grape, preparing crushed mass to pressing, clarifying the wort, fermenting the clarified wort, alcoholizing the wine material, heat treating in presence of oak clapboard, and ageing. Grape is subjected to crushing without stemming. Crushed mass is treated with sulfonated pomace at the rate of 80-120 mg/kg of ferment Pectavamorin in amount of 0.005-0.01% by mass. Heat treatment is conducted for 25-30 days at temperature 60-70 C in presence of mixture of heat-treated and carbonized oak clapboard in ratio 4:-7:1 at the rate 90-100 g/cu.dm. EFFECT: improved taste. 5 tbl