FIELD: biochemistry.
SUBSTANCE: invention relates to winemaking industry. Cryopowder is obtained by wiping berries, freezing them in liquid nitrogen and ultra-high frequency drying to a moisture content of 1.4–1.9%. Wort is prepared by rehydration of the cryopowder, its enzymation is carried out, sulfur dioxide is added in an amount of 75mg/dm3 and pure yeast starter. Preliminary fermentation is carried out with maceration of the raw material for no more than 5 days, the wort is compressed and sulfur dioxide is added to it in an amount of 20mg/dm3. Wort is fermented at room temperature for up to 6 days. Formation and stabilization of the obtained winy beverage takes at least 28 days.
EFFECT: invention allows to improve the quality of the target product while reducing labor costs, resources and time for the production process, to impart consumer characteristics in a short period of time.
1 cl, 3 ex
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Authors
Dates
2018-06-22—Published
2017-04-26—Filed