SEA-BUCKTHORN WINE PRODUCTION METHOD Russian patent published in 2013 - IPC C12G1/00 

FIELD: food industry.

SUBSTANCE: clarification is performed by way of treatment bentonite suspension, exposure to ultrasound with intensity equal to 1.5 W/cm² and frequency equal to 42 kHz during 5 minutes under continuous stirring conditions. The wine material is settled for 18-24 hours and racked off with the sediment centrifuged, the resultant fugate added to the wine material. The wine material is filtered and demetalised with Thermoxid 3A ion exchange sorbent with the wine material continuously supplied into the column at a rate equal to 30 volumes per 1 volume of the sorbent per hour to ensure iron ions content equal to 0.2-0.7 mg/dm³. The wine material is blended with rectified ethanol and invert sugar syrup, filtered and bottled. After bottling the sea-buckthorn wine is sulfurised with potassium or sodium metabisulfite. Bottled wine is pasteurised for at least 60 min at a temperature of 65°C.

EFFECT: improved organoleptic and physicochemical indices, increased wine yield.

3 cl, 3 ex