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

FIELD: chemistry.

SUBSTANCE: natural honey is dissolved in water, must is acidified with redcurrant juice in quantity 10-15% of honey water solution volume, which ensures pH 3.2-3.4. Must is filtered through sterilizing filter with pore size 0.45-0.65 mcm and together with yeasts is passed for partial fermentation, which is realised in flow. When 10.0-11.0% vol. alcohol and 50-60 g/dm³ of sugar are reached, partially fermented must is filtered and pasteurised, separated it into two parts. Smaller part 25-35% is subjected to second stage of fermentation in apparatus with nozzle in contacting with immobilised yeasts, quantity of which in zone of filler consists 150-250 mln. cells/cm³ until content of sugar in medium is not more than 10 g/dm³. Fermented in apparatus must is combined with larger part of flow, blending is processed by known method, is filtered and pasteurised.

EFFECT: obtaining of possibility to intensify fermentation process and improve wine quality, to obtain honey wine of stably high quality - taster mark 8,8.

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