METHOD OF FRUIT WINE MAKING Russian patent published in 2008 - IPC C12G1/00 C12G1/02 

FIELD: food industry.

SUBSTANCE: fermented-fortified wine material is prepared from juice or pulp of coloured fruits and berries and infusion of fruits and/or berries is made by means of introduction of fresh fruits and/or berries in the pulp, which are different from the ones used for making of wine material, fermented-fortified wine material in ratio of 1 decalitre per 1.0-5.0 kg of pulp. Then it is infused with periodical mixing for 3-7 days at temperature of 20-25°C, and deposit is separated with further filtration. Prepared fermented-fortified wine material and infusion of fruits and/or berries are blended. Then blend is fortified and sugared to the requirements of ready wine and treated to impart pouring resistance, and wine is bottled.

EFFECT: method allows to improve organoleptic indicators by 0.3 points, to increase extract content, anti-oxidant activity by 15-20% and, as a result, quality of fruit wines.

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