METHOD FOR PRODUCTION OF MALAGA-TYPE WINE Russian patent published in 2007 - IPC C12G1/02 C12G1/28 

FIELD: wine industry.

SUBSTANCE: claimed method includes grape crushing, grape stalk separation, seed and skin sulfiting, must separation and defecation, followed by dividing thereof into two streams. Must of the first stream is boiling down on open fire up to 1/3 or 1/6 of original volume with previous introducing of sedimentary wine yeasts or yeast autolysates therein in amount of 2-3 % based on taken must volume. The second must stream is fermented in presence of yeast up to 2-3 % of rest sugar to produce base wine material. Said wine material is blended with boiled down must to achieve sugar content of 120-260 g/dm³. Blended wine material is fortified with yang cognac alcohols obtained by accelerated high-temperature extraction of oak shave or chip up to alcoholic strength of 15-20 vol.%. Obtained blend is held in container with immersed oak clapboard at 65-70°C for 30-35 days, wherein for 5-7 days before conditioning end vacuum-must fortified to 20-30 % in amount of 2-3 % based on blend volume is introduced into wine material. To produce Malaga-type wine of dark-amber color must of the firs stream is boiled down up to 1/6 of original volume; to produce Malaga-type wine of goldish color must of the firs stream is boiled down up to 1/3 of original volume to produce arrope which is used in different amount in blend composition.

EFFECT: wine of good-balanced composition and improved organoleptic characteristics; simplified and accelerated method.

4 cl, 1 tbl, 3 ex