METHOD OF FRUIT WINE MAKING

METHOD OF FRUIT WINE MAKING

FIELD: food industry. ^ SUBSTANCE: fermented-fortified wine material is prepared from juice or pulp of coloured fruits and berries and infusion of fruits and/or berries is made by means of introduction of fresh fruits and/or berries in the pulp, which are different from the ones used for making of w...

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Bibliographische Detailangaben
Hauptverfasser: KUZ'MINA ELENA IVANOVNA, SLAVSKAJA SVETLANA LEONIDOVNA, EGOROVA OLESJA SERGEEVNA, ZAKHAROV MAKSIM ALEKSANDROVICH, KHARLAMOVA LARISA NIKOLAEVNA, PANASJUK ALEKSANDR L'VOVICH
Format: Patent
Sprache:eng ; rus
Schlagworte:
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
SPIRITS
VINEGAR
WINE
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Beschreibung
Zusammenfassung:FIELD: food industry. ^ SUBSTANCE: fermented-fortified wine material is prepared from juice or pulp of coloured fruits and berries and infusion of fruits and/or berries is made by means of introduction of fresh fruits and/or berries in the pulp, which are different from the ones used for making of wine material, fermented-fortified wine material in ratio of 1 decalitre per 1.0-5.0 kg of pulp. Then it is infused with periodical mixing for 3-7 days at temperature of 20-25°C, and deposit is separated with further filtration. Prepared fermented-fortified wine material and infusion of fruits and/or berries are blended. Then blend is fortified and sugared to the requirements of ready wine and treated to impart pouring resistance, and wine is bottled. ^ EFFECT: method allows to improve organoleptic indicators by 0.3 points, to increase extract content, anti-oxidant activity by 15-20% and, as a result, quality of fruit wines. ^ 3 ex