METHOD OF PRODUCTION OF WHITE SEMIDESSERT GRAPE WINE Russian patent published in 2001 - IPC

FIELD: wine-making industry. SUBSTANCE: method involves preparing blend from a mixture of special and dry white grape products or special, dry white grape wine-materials, rectified ethyl alcohol and sugar-containing component. Concentrated grape must and/or preserved grape must, and/or mistel is used as a sugar- -containing component and moisture is brought about for quality of ready wine based on alcohol and sugar contents. Before blend preparing sugar-containing component is diluted with wine-material to sugar content 150-250 g/dm³, its proof is increased by addition rectified ethyl alcohol to the value 20-25 vol. %, mixed with oak and/or phenol extract taken in the amount from 0.1% to 1.0% of the blend volume and subjected for thermic treatment at 55-77 C for 2-5 days with recirculation under intensive aeration. If necessary, blend in treated by heat flow at 60-65 C followed by self-cooling. If necessary, blend is subjected for treatment to provide stability of wine at bottling. Blend is filtered and bottled by hot method or by preserving agent using. Method provides to prepare clear white grape semi-dessert wine "Russian pearl" without precipitate and foreign contaminants. Wine color is from light-amber to amber, it shows the coordinated aroma with dessert tints in combination with flower tint and full harmonic taste. EFFECT: improved quality of wine, broadened assortment of semi-dessert white wines. 6 cl, 17 ex