METHOD OF PRODUCTION OF PORT TYPE WINE Russian patent published in 2008 - IPC C12G1/02 C12G3/07 C12H1/16 C12H1/22 

FIELD: chemistry, alcohol production.

SUBSTANCE: fortified wine material is obtained from grapes, yeast autolysate is introduced in it in amount of 0.2-0.5% of fortified wine material volume, and heat processing is carried out. Preliminarily yeast autolysate in mixture with oak chips is exposed to electromagnetic field within the range 27-30 Hz during 30-60 minutes. This allows to produce port type wine with possibility of using promising red sorts of grapes due to ensuring stabilisation of phenol substances complex, to reduce application rate of yeast autolysate volume, to ensure saving of oak tare, to increase degree of extraction of substances forming typical port bouquet and taste and, as a result, to improve organoleptic wine rating.

EFFECT: production of port type wine with possibility of using promising red sorts of grapes, reducing application rate of yeast autolysate volume, ensuring saving of oak tare, improving organoleptic wine rating.

1 dwg, 1 tbl, 25 ex