METHOD OF PROCESSING DRIED GRAPE Russian patent published in 1999 - IPC

FIELD: wine-making. SUBSTANCE: dried grape is flooded with water at 90-95 C and at ratio (1-2):3, and must is infused on pulp for 8-12 hr. Liquid phase is decanted and fermented to residual content of sugar 7-18%, removed from sediment, alcoholized to final product standards, aged for 1 month, clarified, and filtered to produce wine material. Pulp is alcoholized to strength 70-75 deg., allowed to stand for 5-8 days, and pressed to form solid phase and must. Must is alcoholized to final product standards and combined with previously obtained wine material prior to be aged. Solid phase is diluted with water at ratio 1(2-3), fermented to dryness, separated from pulp, and distilled to produce alcohol. Invention enables producing wine and alcohol during one year from dried grape containing, in concentrated state, the same substances as fresh grape. EFFECT: increased efficiency and completeness in use of crude material and extended assortment of wine materials and alcohols. 3 cl, 2 ex