METHOD FOR PRODUCTION OF WHITE AGED WINES Russian patent published in 1999 - IPC

FIELD: wine-making industry. SUBSTANCE: according to method, grape is crushed, separated are self-flowing must and pressed fraction of first pressing operation. Then, they are blended, must is subjected to sulfitation, clarification by introduction of bentonite. Material is settled and fermented at temperature of 14-18 C. Wine material is decanted from yeast sediment. Undertaken or not undertaken is acid-content reduction and after that material is left to stay during 6-12 months in oak barrels. Oak barrels are made from part of oak wood aged of no less than 80 years with average-vessel yearly rings located between top of trunk and 40-50 cm from butt. Oak wood is ripened and dried in natural conditions not less than during 2 years to ensure moisture content of not over 20%. Oak wood is subjected to scorching at temperature of 200-230 C during 2-3 min for mass concentration of dry extract from 7.5 to 10 g and total mass concentration of aromatic substances from 4 to 7 mg per 100 g of wood. Prior to ageing and 3-6 months after ageing, introduced into wine material is liquid oak extract with mass concentration of dry substances equal to 15-40 g/cu.dm and total mass concentration of aromatic substances being respectively equal to 0.1-0.15% and 0.15-0.25% of wine material volume. Application of aforesaid method allows for production of ready product of stable high quality with tones of ageing in oak vessel. It also allows for widening range of producing white aged wines. EFFECT: higher efficiency. 2 ex