METHOD OF DRIED GRAPES PROCESSING Russian patent published in 2008 - IPC C12G1/00 C12G3/12 

FIELD: chemistry, alcohol production.

SUBSTANCE: reservoirs for dried grapes processing are cleaned from admixtures and are treated with sulfureous anhydride to clean from microorganisms. Water is prepared by filtration in order to purify it from microorganisms, mechanical and organic admixtures. Dried grapes mass is crashed, loaded into reservoirs, filled with filtered water with temperature 4-35°C in ratio 1: 2-5 obtaining primary wort and pulp. Primary wort is stood with pulp with limited air access and in absence of light during 5-21 days, supporting temperature within the range 15-40°C, not allowing difference between minimal and maximal temperatures more than 5°C. Mixture is fermented to residual content of sugar in wort 10-20%, stood during 5-21 days, decanted, stood during 30-40 days and fortified at temperature 15-40°C. Then mixture is stood during 1-2 months at surrounding environment temperature, without allowing difference between minimal and maximal temperatures during stand more than 5°C, clarified and filtered obtaining wine material for further processing. Pulp after decating is fortified to 70-75% strength without air and light access, stood during 7-10 days and pressed obtaining solid phase and wort, which is poured in separate reservoir, stood during 5-21 days without air and light access, decanted, fortified at temperature within the range of 15-40°C, without allowing difference between minimal and maximal temperatures more than 5°C. Wort is clarified, filtered, stood during 5-21 days and mixed with wine material in process or after its stand in amount that ensures standards of fortified wine. Wine is decanted, sold as young wine, or is stood during 90-120 days without air and light access, after which it is bottled for sale or further storage. Solid phase is diluted with filtered water in ratio 1:2-3, fermented dry without air and light access, fermented wort is separated from sediment and distilled obtaining grape alcohol, which is filtered and purified from highly-molecular admixtures and is used for manufacturing grape vodka, various tinctures or as raw material for cognac production. Pulp and solid fraction are used as fertilisers. This ensures, by selecting modes of dried grapes procession, increase of volume of wine material, obtained from weight unit of initial raw material. Use of filtered water without any heating reduces energy consumption and connected with it financial expenses. It makes possible to produce wine of any standard alcohol from dried grapes, which contains in concentrated form the same substances as ripe grapes, throughout the year. It also ensures fuller complex and rational, practically wasteless use of initial raw material, ensuring extension of assortment of wines and alcohol and raw material source for their production.

EFFECT: fuller complex and rational, practically wasteless, use of initial raw material is ensured, which allows to produce wine of any standard throughout the year.

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