A method for producing the fruit dessert wine consists in that the wine is produced by blending the fermented and alcoholized cherry juice being prepared by fermentation of cherry juice sweetened with honey to 16-30 g/100 cm3 to accumulation of the volume part of ethyl alcohol of at least 3-8% of volume, with the alcoholized cherry juice made by infusion on fiber for 12-48 hours, depending on content of phenol substances in fruits with addition of honey up to 10-25 g/100cm3 to the blend, and before introducing the honey is diluted with fermented and alcoholized cherry juice at a ratio of 1:2 with subsequent heating to 70 DEGREE C and bringing to condition of 12-25% of volume with rectified ethyl alcohol. The composition for producing the fruit dessert wine contains fermented and alcoholized cherry juice, alcoholized cherry juice and rectified ethyl alcohol. As fermented and alcoholized cherry juice the fermented and alcoholized with honey cherry juice and additionally honey are used.
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机译：一种水果甜点酒的制造方法，其特征在于，将通过将蜂蜜加甜的樱桃汁发酵制得的发酵和酒精化的樱桃汁混合至16〜30g / 100cm 3，使乙醇的体积积聚，从而调制出酒。至少要有3-8％的体积，并通过在纤维中浸泡12-48小时制得的酒精化樱桃汁，具体取决于水果中酚类物质的含量，并向混合物中添加最多10-25 g / 100cm3的蜂蜜，在引入蜂蜜之前，将其用发酵和酒精化的樱桃汁以1：2的比例稀释，然后加热至70℃，并用精制的乙醇使其体积达到12-25％。用于生产水果甜点酒的组合物包含发酵和酒精化的樱桃汁，酒精化的樱桃汁和精制的乙醇。作为发酵和酒精化的樱桃汁，可以使用蜂蜜樱桃汁和蜂蜜进行发酵和酒精化。
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