METHOD FOR PRODUCTION OF PEARL-COLORED WINE
FIELD: wine-making industry. SUBSTANCE: method involves preparing dry wine-material and total mixture is prepared that comprises dry wine-material, sweetening substance containing 10 g/dm3 of grape sugars, not less, and dilution of yeast pure culture. Natural apple or pear extract is added to compos...
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| creator | STRIBIZHEVA L.I SOBOLEV EH.M STRUKOVA V.E |
| description | FIELD: wine-making industry. SUBSTANCE: method involves preparing dry wine-material and total mixture is prepared that comprises dry wine-material, sweetening substance containing 10 g/dm3 of grape sugars, not less, and dilution of yeast pure culture. Natural apple or pear extract is added to composition of the total mixture in the amount 10-15% of volume. The secondary fermentation is carried out in sealed capacities being fermenting mixture preliminary saturated with CO2 to 190-210 kPA artificially is subjected for the secondary fermentation. The secondary fermentation is carried out at temperature 10-15 C for 12 days, not less. Fermented material is removed from precipitate, treated with cold, filtered and bottled. Proposed invention provides creating method for production of pearl-colored wines providing the enhancement of sparkling and foaming properties of wine resulting to the improvement of organoleptic indices and the enhancement of biological value of ready product. Invention can be used for production of grape pearl-colored wines. EFFECT: improved production method. 2 cl, 2 tbl, 9 ex |
| format | Patent |
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SUBSTANCE: method involves preparing dry wine-material and total mixture is prepared that comprises dry wine-material, sweetening substance containing 10 g/dm3 of grape sugars, not less, and dilution of yeast pure culture. Natural apple or pear extract is added to composition of the total mixture in the amount 10-15% of volume. The secondary fermentation is carried out in sealed capacities being fermenting mixture preliminary saturated with CO2 to 190-210 kPA artificially is subjected for the secondary fermentation. The secondary fermentation is carried out at temperature 10-15 C for 12 days, not less. Fermented material is removed from precipitate, treated with cold, filtered and bottled. Proposed invention provides creating method for production of pearl-colored wines providing the enhancement of sparkling and foaming properties of wine resulting to the improvement of organoleptic indices and the enhancement of biological value of ready product. Invention can be used for production of grape pearl-colored wines. EFFECT: improved production method. 2 cl, 2 tbl, 9 ex</description><edition>7</edition><language>eng ; rus</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PREPARATION THEREOF ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>2003</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20031227&DB=EPODOC&CC=RU&NR=2220196C1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20031227&DB=EPODOC&CC=RU&NR=2220196C1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>STRIBIZHEVA L.I</creatorcontrib><creatorcontrib>SOBOLEV EH.M</creatorcontrib><creatorcontrib>STRUKOVA V.E</creatorcontrib><title>METHOD FOR PRODUCTION OF PEARL-COLORED WINE</title><description>FIELD: wine-making industry. SUBSTANCE: method involves preparing dry wine-material and total mixture is prepared that comprises dry wine-material, sweetening substance containing 10 g/dm3 of grape sugars, not less, and dilution of yeast pure culture. Natural apple or pear extract is added to composition of the total mixture in the amount 10-15% of volume. The secondary fermentation is carried out in sealed capacities being fermenting mixture preliminary saturated with CO2 to 190-210 kPA artificially is subjected for the secondary fermentation. The secondary fermentation is carried out at temperature 10-15 C for 12 days, not less. Fermented material is removed from precipitate, treated with cold, filtered and bottled. Proposed invention provides creating method for production of pearl-colored wines providing the enhancement of sparkling and foaming properties of wine resulting to the improvement of organoleptic indices and the enhancement of biological value of ready product. Invention can be used for production of grape pearl-colored wines. EFFECT: improved production method. 2 cl, 2 tbl, 9 ex</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>ENZYMOLOGY</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PREPARATION THEREOF</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2003</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZND2dQ3x8HdRcPMPUggI8ncJdQ7x9PdT8HdTCHB1DPLRdfb38Q9ydVEI9_Rz5WFgTUvMKU7lhdLcDApuriHOHrqpBfnxqcUFicmpeakl8UGhRkZGBoaWZs6GxkQoAQAp3iSO</recordid><startdate>20031227</startdate><enddate>20031227</enddate><creator>STRIBIZHEVA L.I</creator><creator>SOBOLEV EH.M</creator><creator>STRUKOVA V.E</creator><scope>EVB</scope></search><sort><creationdate>20031227</creationdate><title>METHOD FOR PRODUCTION OF PEARL-COLORED WINE</title><author>STRIBIZHEVA L.I ; SOBOLEV EH.M ; STRUKOVA V.E</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_RU2220196C13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; rus</language><creationdate>2003</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PREPARATION THEREOF</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>STRIBIZHEVA L.I</creatorcontrib><creatorcontrib>SOBOLEV EH.M</creatorcontrib><creatorcontrib>STRUKOVA V.E</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>STRIBIZHEVA L.I</au><au>SOBOLEV EH.M</au><au>STRUKOVA V.E</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PRODUCTION OF PEARL-COLORED WINE</title><date>2003-12-27</date><risdate>2003</risdate><abstract>FIELD: wine-making industry. SUBSTANCE: method involves preparing dry wine-material and total mixture is prepared that comprises dry wine-material, sweetening substance containing 10 g/dm3 of grape sugars, not less, and dilution of yeast pure culture. Natural apple or pear extract is added to composition of the total mixture in the amount 10-15% of volume. The secondary fermentation is carried out in sealed capacities being fermenting mixture preliminary saturated with CO2 to 190-210 kPA artificially is subjected for the secondary fermentation. The secondary fermentation is carried out at temperature 10-15 C for 12 days, not less. Fermented material is removed from precipitate, treated with cold, filtered and bottled. Proposed invention provides creating method for production of pearl-colored wines providing the enhancement of sparkling and foaming properties of wine resulting to the improvement of organoleptic indices and the enhancement of biological value of ready product. Invention can be used for production of grape pearl-colored wines. EFFECT: improved production method. 2 cl, 2 tbl, 9 ex</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; rus |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF SPIRITS VINEGAR WINE |
| title | METHOD FOR PRODUCTION OF PEARL-COLORED WINE |
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