METHOD OF MANUFACTURE OF BERRY WINY BEVERAGE Russian patent published in 2018 - IPC C12G3/02 

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