COMPOSITION OF COMPONENTS FOR WINE MAKING Russian patent published in 2004 - IPC

FIELD: wine-making industry. SUBSTANCE: composition of components for wine making comprises yeast from grape aromatic strains wine materials, marjoram (flowering stem tips), Saint-John's-wort (flowers and leaves), nutmeg (fruits), sugar-containing substance and alcohol-containing liquid, clove (non-flowered flower buds), planted coriander (seeds), vegetable pulp of aromatic grape strains and citric acid. As sugar-containing substance the composition contains sugar or concentrated grape must or concentrated fruit juice or grape or fruit juice-materials, or natural honey. As alcohol- containing liquid the composition contains grape wine-materials or fruit wine-materials, or wine-alcoholic mixture. As wine-alcoholic mixture the composition contains mixture of grape or fruit wine-materials and mistels with ethyl alcohol taken in the ratio providing the alcohol content for natural fermentation 2 vol. %, not less. As ethyl alcohol the composition contains rectified ethyl alcohol or cognac alcohol, or wine distillate, or fruit distillate, or cognac-like alcohol, or wine-like distillate, or fruit-like distillate with respect to their chemical composition. As ethyl alcohol similar by chemical composition with cognac alcohol or wine distillate, or fruit distillate the composition contains alcohols with partial purification from volatile impurities obtained from any food raw. Invention provides accelerating formation of tints in seasoned, quality and collection wine and to reduce duration of exposition: for seasoned wines by 1.5-2 months; for quality wine by 3-4 months; for collection wines by 8-12 months being under attainment of organoleptic indices in indicated wines by 0.3-0.6 points above the prototype ones. Invention provides the enhancement of stability of wines prepared by the proposed technology, to colloidal turbidity and to provides guaranteed time for their storage up to 1 year and 8 months from their bottling day into consumers' containers that satisfies to requirements of the State standard for exported wines. EFFECT: valuable properties of composition. 6 cl, 1 tbl, 17 ex