METHOD OF MANUFACTURING SEMISWEET FRUIT WINE WITH FRUITS Russian patent published in 2009 - IPC C12G1/00 

FIELD: food industry.

SUBSTANCE: fresh fruits are sorted with the removal of foreign bodies, immature and damaged fruits, and washed. Afterwards three-step sterilisation follows: the first step involves sterilisation under the temperature of 40-50°C for 5-6 minutes, the second - under the temperature of 60-70°C for 2 minutes, the third - under the temperature of 80-100°C for 1 minute, then the fruits are blown with the air 80-85°C hot for 3 minutes. Afterwards the fruits in the amount of not more than 25 g/dm³ are put into the container where the wine material is poured into. The wine material is produced from the juice of the fruits of the same kind by introducing nitrogen feed and pure yeast starters to the juice, fermenting up to the residual content of 40-50 g/dm³, settling, racking, filtration under the temperature of 1-3°C and aging.

EFFECT: preserving useful properties of the fruits after treatment, production of natural fruit wine with fruits, increasing microbiological stability of wine while storing, no sediment, increasing the stability, organoleptic characteristics and tasting score of the wine.