WINE BEVERAGE PRODUCTION METHOD Russian patent published in 2014 - IPC C12G1/00 C12G3/06 

FIELD: food industry.

SUBSTANCE: actinidia arguta or black currant berries are milled into 5-8 mm particles. The produced material is sulphurised with sulphuric dioxide in an amount of 100 mg/dm³; one adds dissolved dry yeast and performs preliminary fermentation during 24 h at 20-22°C with further separation of wort. Wort is standardised until sugars content is 22% and fermented at 7-18°C; upon fermentation completion, wort is clarified by way of settling during 5 days at 5°C. After racking, the wine material is maintained for 8 months at 3°C, subjected to thermal treatment during 1 h at a temperature up to 60°C and standardised until alcohol content is 18%. For the latter purpose one uses water-and-alcohol extract of dried Japanese rose fruits produced by way of fruits infusion in 70-75% ethanol with water duty being 1:4 during at least 72 h at 20-22°C. The wine material is put to rest for 1 m at 22°C in a closed container, preferably - made of glass and containing oak chips in an amount of 4 g/dm³ with further filtration and bottling of the produced wine beverage.

EFFECT: invention ensures high organoleptic characteristics of the beverage.

3 cl, 4 dwg, 5 tbl, 3 ex