METHOD OF PRODUCING NATURAL SEMISWEET POP WINE Russian patent published in 2009 - IPC C12G1/02 

FIELD: chemistry; food industry.

SUBSTANCE: apple juice is obtained by crushing and squeezing. The juice is sulphurated to mass concentration of sulphuric acid of 110-120 mg/dm³. The juice is clarified by filtering, sweetened to obtain 11.0-12.0 vol % naturally fermented alcohol, green tea leaves are added with jasmine and/or white, and/or red, and/or black, and/or mate in amount of 10-50 kg per 1000 decalitres of juice and the mixture is fermented at temperature 12-18°C to residual content of sugars of not more than 3 g/dm³ and naturally fermented alcohol content of 11.0-12.0 vol %. The fermented wine material is clarified by settling or treating with bentonite, carefully poured out from the residue, i.e. the first racking is done. Second racking is done after 10-15 days. If the wine material is not sufficiently clean, it is filtered and rested. The wine material is brought to semisweet wine condition and an infusion of green tea leaves is added with jasmine and/or white, and/or red, and/or black, and/or mate in amount of 1-2 % volume of wine material. An infusion is obtained by putting tea leaves into apple wine material with concentration of 10-12 vol % per 1 decalitre per 1 kg of tea leaves, infusion for 5-7 days and pouring out the infusion. The wine material is then kept in sealed conditions for 210 days, while periodically pouring out from the residue. After maturation, the wine is filtered. Using this technology, wine can be obtained from any fruits or their mixture. Tasting score of the end product is 9.2 points.

EFFECT: high quality of end product due to its enrichment with polyphenols and aromatic substances of tea leaves and their retention in the end product for the entire storage period, giving it palate fullness, softness and aroma.

2 cl, 9 ex