FIELD: food industry.
SUBSTANCE: flavouring raw materials are represented by their CO2 extraction cakes that are mixed before fermentation with a sugar-containing medium (at a ratio of 1:2-3) and pure yeast culture cream, maintained for 4-6 hours and added to the sugar-containing medium. Upon fermentation completion the press cakes are separated from the wine material by way of filtration and subjected to technological treatments. The sugar-containing medium is represented by grape must or fruit-and-berry juices.
EFFECT: fermentation process acceleration, technological cycle reduction, production of bottling-resistant wines, enrichment of flavoured wines with flavouring and extractive compounds of vegetal raw materials which improves their quality.
1 tbl, 11 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCTION A YOUNG RED SPARKLING WINE | 2017 |
|
RU2662961C1 |
| METHOD OF FRUIT WINE PRODUCTION | 2000 |
|
RU2156794C1 |
| METHOD FOR PREPARATION OF WINES AND BEVERAGES | 1996 |
|
RU2119942C1 |
| METHOD OF ALCOHOL PRODUCTION | 2008 |
|
RU2409656C2 |
| METHOD FOR PRODUCTION OF "APELSINOVOE" FRUIT-AND-GRAPE NATURAL SPECIAL SWEET WHITE WINE | 2008 |
|
RU2405814C2 |
| METHOD OF PRODUCING RED TABLE WINE MATERIALS | 2017 |
|
RU2661770C1 |
| SPARKLING APPLE WINE PRODUCTION METHOD | 2010 |
|
RU2412988C1 |
| METHOD FOR PRODUCTION OF NATURAL GRAPE DESSERT SWEET WINES | 2003 |
|
RU2268294C2 |
| SPARKLING APPLE WINE PRODUCTION METHOD | 2010 |
|
RU2412987C1 |
| SEA-BUCKTHORN VINEGAR PRODUCTION METHOD | 2013 |
|
RU2552889C1 |
