METHOD OF FRUIT WINE MAKING Russian patent published in 2012 - IPC C12G1/00 

FIELD: food industry.

SUBSTANCE: after washing fruits are rinsed with anolyte of electrochemically-activated water with pH=4÷5, cut into pieces with seeds separation, pulp is milled and sulfurated by way of introduction of NaHSO₃ crystalline salt in amount of 40-50 mg of SO₂ per 1 kg of pulp which salt is preliminarily dissolved in catholyte of electrochemically-activated water prior to introduction into the mash. The pulp is fermented with fludase preparation in an amount of 0.06-0.09 g per 1 kg of the mash at a temperature of 25°C during 20-30 hours and filtered; the preparation is preliminarily dissolved in catholyte of electrochemically-activated water. The mash is added sugar and nitrogenous nutrition to, pasteurised, cooled and fermented. Wine is racked off the yeast deposit, clarified and stabilised. Prior to fermentation one adds ascorbic acid to cooled clarified mash in the course of production of wine of raw material with low acidity.

EFFECT: production of fruit wine with improved organoleptic and physicochemical indices, mash and ready wine yield increase.

2 cl, 3 tbl, 3 ex