SPECIAL APPLE WINE PRODUCTION METHOD

FIELD: food industry. ^ SUBSTANCE: wort produced as a result of apple grinding and mash pressing is sulphurated up to 75-100 mg/dm3 of total sulphurous acid content, sugared (in case of necessity) and fermented. Fermentation is performed till naturally fermented alcohol accumulation is no less than 5 vol. %. Fermented wort is settled for 1-3 days, racked off, sulphurated and fortified to 14.0-16.0 vol. %. One sugars the blend and simultaneously introduces an infusion with 68-70 vol. % alcohol concentration in an amount of 7-10% of the blend volume for ethanol content in the ready product to be18.0% and for sugar weight concentration to be 5.0 g/dm3. The blend is clarified and bottled after 10-days rest. The infusion is produced by way of maturation of a wine-and-alcohol solution with 68-70 vol. % alcohol concentration on chipped apple-tree wood during 3-5 months at a ratio of 1 dm3 of the wine-and-alcohol solution per 100 g of chips; one uses chips sized 4-6 cm in length (cross section equal to 0.25-0.36 cm2), thermally treated during 48-72 hours at a temperature of 80-100C till the final moisture content is equal to no more than 15%. The described action imparts maturity to the wine and excludes water usage which beneficially affects the wine quality. Apart from the products generated during fermentation (aldehydes, amino acids, organic acids etc.), the wine is enriched with substances extracted from apple-tree wood (lignin-tannin complex) during prolonged maturation of the wine-and-alcohol solution using chips which plays a prominent part in formation of the wine organoleptic properties, improving them and guaranteeing consistent high quality of the wine. ^ EFFECT: invention allows to produce special fruit wines of high quality with new organoleptic indices, to use available raw material, to expand the range of special fruit wines. ^ 3 ex Сусло, полученное в результате дробления яблок и прессования мезги, сульфитируют до 75-100 мг/дм3 общей сернистой кислоты, подсахаривают (при необходимости) и подвергают брожению. Брожение проводят до накопления спирта естественного наброда не менее 5% об. Сброженное сусло отстаивают 1-3 дня, снимают с осадка, сульфитируют и спиртуют до 14,0-16,0% об. Купаж подсахаривают и одновременно вводят настой крепостью 68-70% об. в количестве 7-10% от объема купажа из расчета содержания в готовом продукте объемной доли этилового спирта 18,0% и массовой концентрации сахаров 5,0 г/дм3. Купаж осветляют и после 10-дневного отдыха раз