METHOD OF HONEY WINE MAKING Russian patent published in 2009 - IPC C12G1/02 

FIELD: food industry.

SUBSTANCE: natural honey is dissolved in water, wort is acidified by wild apples juice in quantity 15-20% from wort total mass volume, then it is filtered through biofilter with the pore size of 0.45-0.65 micron and transferred to fermentation together with yeasts. Fermentation is performed in two stages. At first stage wort is fermented until 8,0-9,0% alcohol at residual sugar 50-70 g/dm³ is created. After that filtered and pasteurised partly fermented wort is fermented till final condition in the presence of yeasts immobilised on bearer in quantity 150-200 mln kl/sm³ and air. Fermentation till final condition is performed till wort sugariness not more than 10 g/sm³, 55-60% of fermented wort is transfered to maturing in the presence of yeasts immobilized on bearer in quantity 300-350 mln. kl/sm³ in anaerobic conditions during 4-6 days. After finishing of fermentation it is mixed with the rest of wort fermented on bearer. 4-7% of liqueur with sugariness 770 g/dm³, matured during 2-3 month is added to blending. Sugar dye in quantity 0.3-0.4% is also added. Blending is processed by one of known methods and bottled.

EFFECT: this allows to intensify fermentation and maturing, increase wine quality, obtain honey wine of stabile high quality - tasting grade 9,0.

2 cl, 3 ex.