METHOD FOR PRODUCING WINE BEVERAGE FROM FREEZE-DRIED GRAPES RAW MATERIAL Russian patent published in 2017 - IPC C12G1/00 

FIELD: food industry.

SUBSTANCE: rehydrating freeze-dried powder from grape pomace in the form of pulp with grape skins, is carried out by adding water in a ratio of 1:(3-6) up to the sugar content of 20±2 g/l. Sulfitation, enzymation, introducing a pure yeast culture and stepwise fermentation are carried out. First, pre-fermentation with maceration for 5 days is carried out, then the pomace is separated by means of pressing and additionally sulfitated with continued fermentation at the room temperature for 7 days. The wine drink is configured within 30 days and stabilized. The powder is produced by separating berries from grape stalks, crushing, removing seeds, freezing at the temperature of minus 25°C under the conditions of forced air convection of 7.5 m/s for 5-7 hours, and freeze drying the pulp within 24-27 hours to the humidity of 1.5-1.8%. White or red grapes are used, and in the production of aged wine beverages - with grape stalks and seeds.

EFFECT: possibility of wine production in autonomous conditions and in regions remote from the sources of raw materials, without attachment to the season, increasing the content of extractive and colouring matters in the product.

5 cl, 1 dwg, 2 tbl, 4 ex