METHOD OF PRODUCTION OF WINE SATURATED BY GRAPE POLYPHENOLS Russian patent published in 2018 - IPC C12G1/00 

FIELD: food industry.

SUBSTANCE: grapes are crushed, sulphated, the wort is fermented on the mash. Fermenting must is separated from the solid parts of the grapes, the wort and pressing fractions are pre-made to a residual sugar content of 3.0 g/dm³. Wine material is removed with yeast, subjected to rest and filtered. Then the wine material with a content of polyphenols 2.5 g/dm³ blended with non-alcoholic concentrate of polyphenols of Fanokor grapes to the concentration of phenolic substances in the finished wine at the level of 3–3.5 g/dm³ and after rest and filtration is directed to hot bottling.

EFFECT: invention allows to increase and stabilize the antioxidant activity of the wine.

1 cl, 1 tbl, 1 ex