METHOD OF PRODUCING RED SWEET WINE Russian patent published in 1998 - IPC

FIELD: wine making. SUBSTANCE: grape is crushed using grape destemmer to form pulp, which is warmed, brewed, and cooled, after which must is separated, fermented and alcoholized, while remaining pulp is preliminarily divided into two parts. One part (40-60%) is heated to boiling point to produce fortified strongly colored wine material, and the other part of pulp is brewed until the beginning of fermentation at 20-24 h, after which must is separated and alcoholized. Fortified wine material and alcoholized must are combined in volume proportion (4-6):(6-4). EFFECT: increased degree of extraction of extractive and coloring substances, suppressed caramelization process, and, as consequence, improved quality of wine. 2 tbl