WINE MATERIALS PRODUCTION METHOD Russian patent published in 2011 - IPC C12G1/02 

FIELD: food industry.

SUBSTANCE: grape raw material undergoes fermentation and carbonic maceration by way of sprinkling fermenting raw material with wort at the stage of fretting fermentation. At the stage of fretting fermentation the wort is represented by gravity-flowing fraction of fermenting wort; the fraction is separated on the 4^th -5^th fermentation day. This wort is blended with 3-6% homogenised wine yeast, heated up to a temperature 35-40°C; one introduces into the wort a mixture of sulphur dioxide and carbon dioxide in an amount of 15-50 mg/dm³, dioxide and carbon dioxide in an amount required for a 0.07-0.2 MPa pressurisation in the tank. The grape raw material is sprinkled with the produced mixture 2-3 times per day. The grape raw material is represented by whole bunches of grapes or pomace.

EFFECT: increase of the yield of the highest quality gravity-flowing fraction of wine materials, increase of content of phenolic substances and antioxidant activity therein, improvement of colour intensity and organoleptic properties of wine materials.

2 cl, 1 tbl, 8 ex