METHOD FOR PRODUCING RED WINE FROM DRIED GRAPE Russian patent published in 2006 - IPC C12G1/02 

FIELD: wine-making industry.

SUBSTANCE: dried grape of red strains is classified by the grade rating index and moisture of the parent raw and treated by ultraviolet rays with wavelength 2-4 x 10^-7 m followed by milling grape and its treatment by live steam at temperature 105-110°C for 1-3 min. Then pulp is purified and passed through weak magnetic field with power value 0.5 E and poured with water in the amount 50-100% of pulp volume and must is infused with pulp for two steps. Firstly, must is poured with water with temperature 30-35°C and kept for three days, then temperature is decreased to 18-22°C and infused for 4-6 days. Then must is fermented and wine material is infused for 3-5 days and berry extract (bilberry or rowan melanocarpous, or currant, or cranberry, or cowberry, or raspberry or strawberry) is added in the amount 0.5-1 kg per 10 l and filtered, cleared and wine is bottled and kept for 8-10 months at constant temperature. Proposed method allows enhancing curative properties, to produce high quality wines for all year showing various taste, aroma perfume and to improve the region raw using producing wine. Prepared wine shows crystal clearness, pure favorable aroma and harmonic taste corresponding to type of red wines.

EFFECT: improved producing method, valuable properties of wine.

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