METHOD FOR PRODUCTION OF AGED WINES OF MADEIRA TYPE

摘要

FIELD: wine making industry. SUBSTANCE: according to method, grape is crushed, pulp is sulphited, infused or fermented or heated. Then, pulp is delivered to self-flow separators. It is pressed with taking out self-flowing must and pressed fractions, they are mixed. Must is fermented, alcoholized, wine materials are blended and forwarded to ageing during 12-16 months in oak casks or barrels. Casks and barrels are made from part of oak wood which is no younger than 80 years and has large-vessel yearly rings. This part of oak wood is located between top of tree trunk and 40-50 cm away from trunk butt. Oak wood is dried and matured in natural conditions during at least 2 years to ensure moisture content of not over 20% and subjected to scorching at temperature of 220-230 C during 10-15 min for mass concentration of dry extract being not less than 10 g and total mass concentration of aromatic substances being not over 4 mg per 100 g of wood. Wine material is subjected to maderizing in heat-exchanging apparatus or in sunny sites during first year of ageing. Prior to ageing and 6-9 months after ageing, introduced into wine material is liquid oak extract respectively in amount of 0.5-0.7% and 0.7-0.8% of its volume with mass concentration of dry substances being equal to 60-72 g/cu.dm and total mass concentration of aromatic substances of not over 30 mg/cu.dm. Application of aforesaid method ensures production of wine for shorter period together with stable high quality and widening range of producing aged wines of Madeira type. EFFECT: higher efficiency. 5 ex