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

FIELD: wine making industry. SUBSTANCE: according to method, grape is crushed, self-flowing must together with pressed fraction of first pressure is separated, must and pressed fraction are mixed and must is sulfited. Must is fermented in continuous flow in reservoir which is filled to 60-80% of its volume with additive at temperature of 14-20 C. Must is delivered into lower part of reservoir and is taken out from upper part of reservoir at mass concentration of residual sugar not over 3 g per 1 cu.dm of wine material. Preliminarily introduced into additive is yeast solution with concentration of yeast being from 700 to 1000 ml yeast cells per 1 cu.m of must. Upon fermentation, wine material is removed from sediment, acid content is reduced, and wine material is delivered into reservoir for ageing during 4-6 months. Reservoir is filled to 60-80% of its volume with additive. If necessary, reservoir is proportionally supplied with oxygen basing on amount of its supply during entire period of ageing equal to 30-35 mg per 1 cu.dm of wine. Used in function of additive in reservoir for fermentation is oak shaving wound in form of rolls with diameter and length of 10-20 mm. Shaving is made from wood of durmast oak (Qercus petrae) with age of not less than 80 years. Oak wood is taken from part of trunk located between top of oak trunk and 40-50 cm away from its butt. Wood is ripened and dried in natural conditions during at least 2 years to ensure moisture content of not over 20%. Wood is subjected to scorching at temperature of 220-230 C during 5-10 min. Used in function of additive for ageing is similar oak shaving which was subjected to scorching at temperature of 190-200 C during 10-15 min. Application of aforesaid method allows for obtaining ready product of stable high quality for shorter period. EFFECT: higher efficiency. 1 cl, 2 ex