FIELD: chemistry, food products.
SUBSTANCE: to manufactured wine or wine materials, which have the characteristic brown colour or prone to oxidative browning, is added edible biosorbent with moisture of 38-40% or 6.0-7.0%, represented in the form of a biomass of the fungi Pleurotus ostreatus "ВКПМ" F-697 or F-720 in the amount 0.5-5 g/dm3. The mixture is kept at a temperature of 20-45°C for 0.5-24 hours. For the process to be carried out most effectively the mixture is constantly or periodically stirred every 15-20 minutes for a period of 1-2 minutes. After this the processed wine and wine materials are separated from the biosorbent by filtration or centrifugation. This allows more complete removal of phenol.
EFFECT: increase the quality of wine materials and wines, correction of the after effects of oxidative browning.
5 cl, 2 tbl, 4 ex
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