METHOD OF PRODUCING LIQUEUR WINE OF SHERRY TYPE Russian patent published in 2020 - IPC C12G1/00 C12G1/02 C12G1/08 C12H6/00 

FIELD: wine industry.

SUBSTANCE: invention relates to winemaking industry. Method of producing liqueur wine of Sherry type includes harvesting of grapes, crushing, combing, sulphitation, pulping, selection of wort and low pressure fractions, wort fermentation on pure culture of yeast, higher alcoholic content, maintenance and separation of deposit, provision of pouring resistance. Wine materials are prepared from grape varieties with sugar content of not less than 180 g/dm³ using carbon dioxide maceration of whole bunches for 7–8 days at temperature of +20 °C, wherein binder upper layer sulphitation is carried out in amount of 100 mg/kg, and increase of alcohol-value of wine materials is carried out by one-time introduction of concentrated grape juice into fermenting wort in 48 hours from the beginning of fermentation at temperature 20–25 °C from the calculation of alcohol concentration increase up to 16.0 vol. % until complete fermentation of sugars, followed by one-time stirring, without removing from yeast residue, for 20–30 minutes, and maintained on yeast sediment for 9–12 months, followed by filtration and dispensing.

EFFECT: invention allows to increase wort output, as well as chemical and organoleptic characteristics of wine.

1 cl, 1 tbl, 5 ex