Method for Production of Cakhetian Type Wine

摘要

1. Technical Result Improvement of organoleptic properties of the obtained wine by intensification of oxidation process and extraction of phenol compound. 2. Essence A method comprises treating grapes by crushing and separating bunch of grape, heating the pulp, fermentation together with the pulp, mixing, pressing the pulp, separation of the drift must and pressed fraction, afterfermentation and clarification; prior to treatment the sulfitation of grapes is effected by means of 100mg/kg sulfurous anhydride and after crushing the maceration of the obtained pulp is effected during at least 3 days, after which the drift must is separated from the pulp, heating the remained pulp to temperature 50°C, holding at the same temperature during 3-4 hours and cooling to temperature 20°C; prior to fermentation the drift must and the cooled pulp is mixed after which the fermentation is effected to the content of 4 g/dm3 of phenol compounds, with this after fermentation the drift must is separated from the partially afterfermented pulp and pressing the remained pulp, the fermentation and clarification of the drift must and pressed fractions being effected separately. 3. Field of Application Food industry, in particular wine production.