WINE MATERIAL PRODUCTION METHOD Russian patent published in 2015 - IPC C12G1/73 

FIELD: food industry.

SUBSTANCE: grapes are crushed; free-run must and press fraction of the first pressing are separated, mixed and sulphurised. One applies to the filling a pure yeast culture starter represented by a mixture of grape pulp and bentonite (in an amount of 50-100 mg/dm³ of the mash) preliminarily heated at a temperature of 60-70°C during 10-15 minutes, at the following components ratio, wt %: pulp - 90-95, bentonite - 5-10. Pulp of the same variety grapes is subjected to heat treatment. Must with a concentration equal to 400 - 800 mln/cm³ with yeast applied on the filling is fermented. When the remaining sugar weight concentration is no more than 4 g/dm³, the wine material is separated from the yeast biomass and pulp.

EFFECT: production of a wine material of high quality and resistant against colloid feculence.

2 cl, 1 tbl, 5 ex