RU2001118724A - METHOD FOR PRODUCING WINE GRAPES ORIGINAL - Google Patents

Claims (1)

A method of producing original grape wine, comprising restoring concentrated grape must with softened water, introducing yeast, fermenting the must, lightening the fermented must, blending it with the infusion of aromatic plant ingredients, ethyl alcohol and processing the wine, characterized in that it uses concentrated grape must, having the following characteristics: proline content from 300 to 600 mg / dm ³ , tartaric acid from 1 to 6 g / dm ³ , malic acid from 8 to 12 g / dm ³ , monomeric lavonoids from 100 to 200 mg / dm ³ for white and from 1 to 1.5 g / dm ³ for red concentrated grape must, anthocyanidins for red concentrated grape must from 1 to 1.5 g / d ³ and leukoanthocyanidins from 400 to 900 mg / dm ³ for white and from 7 to 9 g / dm ³ for red concentrated grape must, in addition, the density of concentrated grape must must be more than 1.3 kg / m ³ , titratable acidity from 11 to 19 g / dm ³ containing solids in an amount of from 860 to 986 g / dm ³ , total sugars from 791 to 870 g / dm ³ , amine nitrogen from 377 to 655 mg / dm ³ , total phenolic substances from 1.5 to 12 g / dm ³ , and when blended, an additional concentrated grape must is introduced, which is preliminarily passed through activated carbon to ensure the content of phenolic compounds in it is from 0.5 to 2 g / dm ³ for concentrated grape must, obtained from white grape varieties and from 4.0 to 10 g / dm ³ for concentrated grape must, obtained from red grape varieties, an extract of grape pulp and / or squeezed and / or seed containing from 3 to 4.5 g / dm ³ procyanidin s, in an amount providing a content of procyanidins in the blend from 150 to 300 mg / dm ³ , clarification of the fermented wort is carried out with activated charcoal, and Saccharomyces cerevisiae, Oenoferm yeast, race LW317-28 is used as yeast.