METHOD OF SEMISWEET WINE MANUFACTURING Russian patent published in 2008 - IPC C12G1/02 C12G1/28 

FIELD: chemistry.

SUBSTANCE: grapes are sulphated to sulphurous anhydride content not less than 120 mg/kg, crushed with grape destemmer to produce wort and fibre. Wort is fibre brewed at temperature 15-21°C to manufacture red wines or 4-5°C to manufacture white wines within 2-3 days keeping agitation or wort wetting every two hours within 1 to 3 minutes. Then for red wines one part of wort in amount 25-30% from its total is separated, refrigeration preserved at temperature 0 to 2°C below zero and stored prior to blending. The rest mass is fibre fermented to produce dry wine base and pressed. For white wines brew cycle is followed with pressing, then part of wort in amount 25-30% is separated, refrigeration preserved at temperature 0 to 2°C below zero and stored prior to blending. The rest part of wort is fermented to produce dry wine base. Dry wine base is racked off, filtered and stored prior to blending. For blending dry wine base and preserved fibre brewed wort is used, then blend is processed to provide wine consistence, filtered and bottled using cold or hot sterile process bottlery or bottle pasteurisation.

EFFECT: manufacturing of natural semisweet wine with high organoleptic properties.

3 cl, 4 ex