FIELD: food industry.
SUBSTANCE: grapes (with sugar content no less than 200 g/dm3) are crushed, sulfited and exposed to vibration impact at oscillation frequency equal to 6.6-23 Hz, with amplitude equal to 1-5 mm, in an atmosphere of inert gas (carbon dioxide) under its pressure equal to 1 bar and expenditure equal to 4-28 dm3/h during 30-60 minutes. Mash is slightly fermented till sugars content in the wort is equal to 160 g/dm3 and fortified till alcohol content is equal to 16% vol. After the wine material mash infusing during 1-2 days the wine material is separated and the beverage is clarified. For fortification one uses rectified ethyl alcohol or wine distillate or rectified wine distillate or grape distillate or rectified grape distillate.
EFFECT: extractive and colouring substances content increase, acceleration of the process of their extraction from grapes solid parts.
3 cl, 1 tbl, 13 ex
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