PORT WINE PRODUCTION PROCESS Russian patent published in 2007 - IPC C12G1/00 C12G1/02 C12G1/28 

FIELD: winemaking industry.

SUBSTANCE: wine material is prepared according to known technology, enriched with ethyl alcohol or with rectified grape-alcohol. Yeast lysate prepared by a known method (keeping yeast in alcohol or alcohol distillate affected by temperature, through physical action, e.g. by ultrasound, light beam, magnetic field, and the like) in amount corresponding to 1.0-5.0% of the volume of vine material and divided into two equal portions. One portion is added to wine material, which is subjected to heat treatment over a one-month period at 55-60°C and then second portion of lysate is added. Wine is subjected to technological treatments, reposed for at least 1 month, and then bottled. Extraction of impurities is increased by 10% and tasting rate is increased by 0.1-0.15.

EFFECT: improved quality of product.

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