METHOD FOR PRODUCTION OF "APELSINOVOE" FRUIT-AND-GRAPE NATURAL SPECIAL SWEET WHITE WINE Russian patent published in 2010 - IPC C12G1/02 

FIELD: food industry.

SUBSTANCE: concentrated apple and orange juices are mixed in an amount of 55-65 and 35-45% respectively. The mixture is restored with drinking water till sucrose percentage is 8-12%, then it is added sugar to (in two stages) for total content of sugars to be 250-270 g/l. First sugar is added to the restored mixture till its sucrose percentage is 19-20%, nitrogenous nutrition for yeast is added, the mixture is fermented on a pure yeast culture at a temperature of 20-25°C during 10-20 days till alcohol concentration is 11.0-12.0 vol. %. After fretting fermentation is over one adds the remaining quantity of sugar, the remaining sugar is additionally fermented during 15-30 days to produce wine material with an alcoholic content of 15-16.5 vol. %. The wine material is settled during 1-3 days, racked off (if necessary), sulfurated for total sulphur dioxide content to be from 100 to 120 mg/dm³, brightened and left for rest during 5-12 days. Then it is blended with grape table white dry wine material in an amount of 10-15% of the total blend volume, brought to sweet wine condition in terms of sugar content and treated to impart pouring resistance. The wine material is left for rest at a temperature of no more than 20°C during 10-12 days and filtered with subsequent pouring. The wine taste grade is 9.2.

EFFECT: possibility to produce clear wine with a colour varying from straw to amber, soft, with a combined aroma with muscat tones and a clear complete harmonious taste with scarcely perceptible vintage tones.

2 cl, 3 ex