METHOD FOR PRODUCTION OF RED TABLE WINE MATERIALS Russian patent published in 2013 - IPC C12G1/02 

FIELD: food industry.

SUBSTANCE: grape bunches are loaded into an air-tight reservoir on the bottom whereof one applies SO₂-containing preserving agents in an amount of 70-100 mg/kg of grapes in conversion to sulphur dioxide. In 2-3 hours one performs spaying with an enzyme preparation solution of pecto-proteolytic activity and enzyme- sulphite maceration during 4-6 hours with an enzyme preparation and sulphur dioxide produced as a result of a SO₂-containing preserving agent decomposition. Grape bunches are crushed; mash is divided into two parts. One part is delivered for fermentation, the other - into a reservoir filled with liquid nitrogen till formation of accumulated frost with thickness within the range of 5-6 cm to be maintained during 3-4 hours. The mash is pressed; wort is mixed with fermenting mash. The enzyme preparation of pecto-proteolytic activity is represented by trenolin rouge or trenolin rot or lafase or extrazyme. The SO₂-containing preserving agent is represented by kadifit or inodose or sodium metabisulphite or potassium metabisulphite.

EFFECT: wine material quality improvement, stability enhancement and yield increase.

3 cl, 1 tbl, 8 ex