METHOD FOR PRODUCTION OF AGED WINES OF PORT-WINE TYPE Russian patent published in 1999 - IPC

FIELD: wine making industry. SUBSTANCE: according to method, grape is crushed, pulp is sulfited, infused or fermented, or heated. Then, material is pressed with taking must by self-flowing and pressed fractions. They are blended, fermented and alcoholized. Wine material is aged in oak casks or barrels during 12-16 months. Prior to ageing and 6-9 months after it, introduced into wine material is liquid oak extract with mass concentration of dry substances in amount of 60-72 g/cu.dm and total mass concentration of aromatic substances not over 30 mg/cu.dm respectively in amount of 0.5-0.7% and 0.7-0.8% of wine material volume. Wine material is preliminarily treated by heat in heat exchangers or aged in sunny sites during first year of ageing. Casks or barrels are made from part of oak wood with age of not less than 80 years with large-vessel annual rings which is found between top of oak trunk and 40-50 cm from butt. It is ripened and dried in natural conditions during not less than 2 years for ensuring moisture content of not over 20%. It is subjected to scorching at temperature of 220-230 C during 10-15 min for mass concentration of dry extract of not less than 10 g and total mass concentration of aromatic substances of not over 4 mg per 100 g of wood. Application of aforesaid method ensures production of ready product of stable high quality with tones of ageing in oak containers during relatively short period. It also widens range of producing aged wines of port-wine type. EFFECT: higher efficiency. 6 ex