METHOD OF TABLE APPLE WINE PRODUCTION

FIELD: food industry. ^ SUBSTANCE: wort produced from apples or reconstituted concentrated apple juice undergoes fermentation using special yeast races pure culture by periodical method or in an apparatus with packing under high yeast concentration conditions. The wine material is drawn off from the yeast by way of decantation, clarified by way of defecation or treated with bentonite and seasoned on chips during 28-32 days at a temperature of 12-14C, the ratio being 1 dm3 of wine material to 100 g of chips. The chips are made of apple-tree wood, sized 4-6 cm in length (cross section 0.25-0.36 cm2) and heat-treated in a drying chamber during 48-72 hours at a temperature of 80-100C until the chips final humidity is no more than 15%. The wine material is drawn off from the chips and additionally seasoned during 18-22 days. In case of necessity sugar is added to the wine material which is conditioned into ready wine which is treated with fining agents, delivered for rest, filtered and bottled. In the process of seasoning on chips the wine taste is shaped due to enrichment with substances extracted from apple-tree wood (phenol, aromatic compounds, organic acids etc) with the subsequent processes ultimately accelerated. The taste becomes full and balanced; the aroma is complex, with fruity tones combined with light tones of cream and apple-tree wood. The fine amber colour has a golden shade. The taste grade is increased from 8.3 to 8.7. ^ EFFECT: invention enables production of table apple wines of steadily high quality with new organoleptic characteristics, seasoning tones as well as extension of table apple wines range. ^ 3 ex Сусло, полученное из яблок или восстановлением концентрированного яблочного сока, подвергают брожению на чистой культуре специальных рас дрожжей периодическим способом или в аппарате с насадкой в условиях высокой концентрации дрожжей. Виноматериал снимают с дрожжей декантацией, осветляют отстаиванием или обрабатывают бентонитом и выдерживают на щепе в течение 28-32 дней при температуре 12-14°С и соотношении 1 дм3 виноматериала на 100 г щепы. Щепу изготавливают из древесины яблони длиной 4-6 см и площадью сечения 0,25-0,36 см2, обрабатывают теплом в сушильной камере в течение 48-72 часов при температуре 80-100°С до конечной влажности щепы, не превышающей 15%. Виноматериал снимают со щепы и дополнительно выдерживают в течение 18-22 суток. В виноматериал, при необходимости, добавляют сахар с доведением до кондиций готового вина, обрабатываю