METHOD FOR PRODUCING OF GRAPE ELIXIR Russian patent published in 2004 - IPC

FIELD: wine industry.

SUBSTANCE: method involves introducing into mixture comprising equal amounts of red grape fruit sorts aqueous solution of proteolytic enzyme preparation "Rapidase CX" in an amount of 0.2 g/dacaliter to produce must and pulp; heating to temperature of 45-48⁰C: holding at said temperature for 10-15 hours; repeatedly heating must and pulp to temperature of 55±5⁰C, followed by holding thereof for 12 hours; cooling to temperature of 25-30⁰C; separating must from pulp; introducing yeast into must and fermenting; introducing into fermented must enzyme preparation "Rapidase CX" solved in pure water at temperature of 30-35⁰C and thoroughly mixed, said preparation being added in an amount of 0.2 g/dacaliter; fermenting up to 2-4 g/100 cm³ of sugar in must; interrupting fermentation process by alcoholization process and holding for 10 hours for alcohol assimilation; removing semi-finished product from residue; introducing vitamins B₁₂ and B₁₅ in an amount of 0.15 mkg/dacaliter and orotic acid at the rate of 0.02 mkg/dacaliter; pouring elixir into glass bottles.

EFFECT: improved quality of final product and food safety owing to accelerated and increased extent of pesticide degradation and carrying away of residues thereof from final product, increased amount of extractive substances and enzymes and improved retention thereof in final product, and increased pulp yield.

2 cl, 1 tbl, 2 ex