METHOD FOR PRODUCTION OF BUCKTHORN FRUIT CIDER Russian patent published in 2022 - IPC C12G3/25 C12G3/24 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely to the production of low-alcohol beverages. A method for the production of buckthorn fruit cider provides for mixing of a viscous extract of buckthorn fruits with water to a content of titrated acids of 5.0±1.0 g/dm³, at a temperature of at least 55±5°C, correction of a sugar content, cooling of wort to a temperature of 23±2°C, fermentation until reaching residual sugars of no more than 4.0 g/dm³, settling, decanting, treatment with bentonite, filtration, and treatment of wine material with Thermoxide 3A and polyvinyl pyrrolidone Polyclar V, filtration, blending, carbonization, and bottling.

EFFECT: invention allows for obtainment of stable wine material for the production of buckthorn fruit cider with original organoleptic properties and increased shelf life.

4 cl, 4 ex