METHOD FOR PRODUCTION OF FRUIT WINE AND COMPOSITION OF COMPONENTS FOR FRUIT WINE "OSENNEE CHUDO" Russian patent published in 2003 - IPC

FIELD: wine-making industry. SUBSTANCE: for preparing fruit wine fermented apple wine- material is prepared that is used in blending or after preliminary its alcoholization. Alcoholized apple juice, component prepared from vegetable raw, sugar and/or alcohol for providing conditions of ready product are added to the blend. As component prepared from vegetable raw black currant dried fruits infusion is used in combination with bilberry dried fruits and bird cherry dried fruits and also with holy-grass herb and with linden flowers. Vegetable raw is infused with mixture of apple wine-material with alcohol and alcoholized apple juice is added additionally to the blend with amount not exceeding 30% of using volume of apple wine-material. The volume of vegetable raw infusion adding to the blend is 1-4% of the end product volume. Vegetable raw infusion is prepared by infusing for 10-14 days the mixture consisting of 6-14 kg of bilberry dried fruits, 5-10 kg of bird cherry dried fruits, 5-10 kg of black currant dried fruits, 1-4 kg of holy-grass and 1-4 kg of linden flowers with mixture of the strength 50 vol. % involving apple wine-material and alcohol taken in the amount 0.9-1.1 dal per 1 kg of vegetable raw. Wine-materials prepared of other fruits can be added to the blend in the amount not exceeding 30% of total volume of used wine-materials. Composition of components for fruit wine comprises apple wine-material, alcoholized fruit juice, sugar, alcohol and infusion in mixture of the strength 50 vol.% of apple wine-material with alcohol of vegetable raw as mixture of bilberry, bird cherry and black currant dried fruits and also holy-grass and linden flowers in the following ratio of components, vol. %: apple alcoholized juice, 5-30 of volume of apple wine-material; infusion of vegetable raw, 1-4; sugar to mass part of concentration of sugars as measured for invert sugar 78-82 g/dm³; alcohol to the blend strength 19%; apple wine-material, the balance. Method provides preparing fruit wine enriched with biologically active components and eliciting the improved organoleptic indices. EFFECT: improved production method, valuable properties of wine. 5 cl