FIELD: wine making industry.
SUBSTANCE: method involves fermentation of white, pink or red grape juice of grade "PINO" up to the alcohol content 2 vol.%, not less. Then product is alcoholized with cognac alcohol or cognac up to the alcohol content 14-25 vol.% and blend is fed for seasoning for 6 months, not less, in contact with oak wood. Invention provides preparing wine showing high organoleptic indices and increase of the testing score from 8.7 to 9.34.
EFFECT: improved producing method.
2 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
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|
RU2270237C1 |
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