FIELD: food industry.
SUBSTANCE: grapes are crushed with separating the stalks, the pulp is sulphitized, the wine material is fermented and after-fermented. After the fermentation, the wine material is separated from the yeast sediment, which is divided into 2 parts, one of which is suspended in the solution of succinic acid. The other part of the yeast sediment is stirred for 16-24 hours, after which both parts of the yeast sediment are sent to the wine material, stirred and left in contact with the yeast for 1.5-2 months to enrich it with the biologically active substances of the yeast cell. Wherein in the production of red table wine material, it is pulp that is subjected to fermentation, and in the production of white table wine material - wort.
EFFECT: improving the quality of table wines: appearance of completeness, softness, cream tones in the taste, reducing the acidity, the oxidation level of wine materials, preventing the formation of hydrosulphuric and mouse tones.
2 cl, 1 tbl, 14 ex
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