FLAVOURED WINE BEVERAGE PRODUCTION METHOD Russian patent published in 2014 - IPC C12G3/06 

FIELD: food industry.

SUBSTANCE: at the first stage one performs infusing with a wine-and-alcohol solution with 25-30% vol. proof during 5-6 days, at the second stage - with table fruit or grape wine material heated up to 55-60°C during 8-10 days. The infusions are drained and mixed. One blends grape or fruit wine material, the infusions mixture, drinking water, ethyl alcohol and grape or fruit juice till the desired sugar content is achieved. The ethyl alcohol is represented by rectified alcohol or wine or fruit distillate. The invention ensures high quality and bottling stability of the beverage due to usage of CO₂-extraction cakes free of hardly soluble impurities in the form of fat-soluble ether oils extracted from raw materials during CO₂-extraction. The CO₂-extraction cakes free of ether oils are represented by valuable secondary raw materials containing a large quantity of phenol compounds as well as aromatic alcohol-and water-soluble substances.

EFFECT: possibility of production of wine beverages with various tastes and aromas.

4 cl, 1 tbl