METHOD FOR TREATMENT OF GRAPE NATURAL DRY WINE MATERIAL OF ENHANCED ACIDITY Russian patent published in 2006 - IPC C12G1/10 

FIELD: wine producing industry.

SUBSTANCE: method involves preparing grape must from wine material with enhanced acidity and alcoholic fermentation is carried out followed by biological the acids content decreasing using malic acid-milk fermentation by addition of lactic acid microorganisms of the strain Leuconostoc oenos. The fermentation process is ceased by addition of mixture of tannin and lysozyme in the amount 15-25% of volume of wine material taken for treatment and components are taken in the following ratio, wt.-%: tannin, 10-30; lysozyme, 70-90. Wine material is removed from sediment and bottled. Proposed invention provides decreasing consumption of sulfurous anhydride in manufacturing of natural dry wines that results to improvement of organoleptic properties, enhanced stability of wine materials of high acidity against microbiological, colloidal and crystalline turbidities, and to elimination of toxic effect of ethyl alcohol on human body.

EFFECT: improved treatment method.

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