METHOD OF PRODUCING OLD RED TABLE WINES Russian patent published in 1999 - IPC

FIELD: wine-making. SUBSTANCE: grapes are broken in grape destemmer, pulp is treated with 75-100 mg of sulfurous acid per 1 kg of pulp, subjected to fermentation with hat floating or immersed in must at stirring in open or closed reservoirs. Must is separated from pulp and the latter is subjected to gravity flow and then is pressed to form gravity-flow and first-pressure pressing fractions. The two fractions are combined and combined fraction is subjected to continuous after-fermentation in reservoir, which is filled to 60-80% of its volume with charge preliminarily activated with yeast starter containing 50 to 100 millions of yeast cells per 1 cu.cm of must. After-fermented wine material is removed from yeast sludge, blended, and aged for 4-6 months. If desired, oxygen is dozed in amount 30 to 35 mg per 1 cu.dm wine over ageing period. In after-fermentation stage, oak cuttings twisted in the form of rolls 10-20 mm in diameter and 10-20 mm long are used as charge, said cutting being made from wood of oak Quercus robur at least 80 years of age, taken from the part between the top of trunk and 40-50 cm from the butt, dried and aged under natural conditions for at least two years to reach moisture content no higher than 20% and finally fired at 220-250 C for 5-10 min. As charge in ageing stage, oak cuttings fired for 10-15 min at 190-220 C are used. EFFECT: improved quality of product, reduced ageing time, and extended assortment of wines. 2 cl, 2 ex