METHOD OF PRODUCING CONCENTRATED WINES Russian patent published in 1998 - IPC

FIELD: wine making. SUBSTANCE: grape grown and gathered in Krasnodar territory with sugar content 180 to 200 g/cu.dm is crushed using grape destemmer and thus obtained pulp is collected in tanks. Pulp is then sulfited, partly fermented to naturally produced alcohol content at least 1.2 vol %, and alcoholized with food-quality rectified alcohol to total alcohol content in wine material 18 vol %. Thereafter, wine material is aged for 7-10 days using 3-4 daily agitation operations, pulp is transferred onto streamers, and then, when freely flowing must is separated, into presses where first-, second-, and third-pressing fractions are separated. To produce concentrated "Gelendzhik's Aleksandrite" wine, all fractions of wine material are utilized in the following proportion, vol %: freely flowing must, 68-72; first- pressing must, 18-22; and second and third-pressing musts, the balance. Wine material with sugar concentration at least 120 g/cu.dm and alcohol content 19 vol % is clarified, poured off the sediment, and finally matured. "Gelendzhik's Aleksandrite" wine is matured for at least two years. When sugar content in grape is not large enough for standardized check wines, proposed method allows producing wines with physico-chemical characteristics close to those of check wines and possessing totality of high organoleptic properties and extraction capacity with uniqueness of color and aroma. EFFECT: extended choice of high-quality wines and reduced production cost.