FIELD: food industry.
SUBSTANCE: using the known method wine material is produced from grapes, then it is fermented, afterfermented and aged. Before afterfermenting or aging the wine material is treated with bioactive substances of yeast cells by adding fresh yeast lysate prepared by means of treatment of the yeast suspension with concentration from 1·109 to 2·109 cells/cm3 by the acoustic field with frequency of 10 kHz minimum and with intensity of oscillations from 15 to 55 W/cm3 for 20-40 minutes at a temperature between 0 to 15°C. The yeast lysate is added at a rate between 0.2 and 0.5% for white wine or at a rate between 3.0 and 6.0% of the wine material volume for red and pink wine. The wine material is treated and bottled.
EFFECT: intensified wine making process, simplified technique at the time twice less than usual, and improved finished product quality.
6 cl, 6 ex
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