MADEIRA 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 to conditions appropriate to specific wine mark. 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 three equal portions. First portion is added to wine material before heat treatment and wine material is heated at 50-65°C over one-month period while simultaneously supplying oxygen at a rate corresponding to its content 10 mg/L. Then second portion of lysate is added and third portion is added after heat treatment. Wine is subjected to technological treatments, reposed for at least 1 month, and then bottled. Extraction of aldehydes and acetals is increased by 10-15% and tasting rate is increased by 0.1-0.15.

EFFECT: improved quality of product.

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