FIELD: wine making industry.
SUBSTANCE: grape must prepared by the known technology is subjected for fermentation, then wine is removed from a deposit, cleared and kept for 1 year. During keeping wine is subjected for 2-4 effects of electromagnetic field in successive alternating regimen in each 10-15 minutes at frequency from 3 to 10 Hz and magnetic induction from 10-7 to 10-4 Tl and each effect prolongs from 10 to 15 minutes. Under this treatment by electromagnetic field wine can be in blend capacities or in bottles. Under condition of electromagnetic field effect at extreme low frequency range wine maturing is accelerated as result of accelerating reactions in interaction of polyphenolic compounds with nitrogenous substances and aldehydes. Proposed method provides increasing the volume production and to reduce cost of wine.
EFFECT: improved producing method of wine.
1 tbl, 1 dwg, 3 ex
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