METHOD OF PRODUCING SEASONED WINES OF THE MADEIRA TYPE

摘要

FIELD: wine-making industry. SUBSTANCE: grape is crushed and the pulp is sulfitized with 25-150 mg sulfurous acid per 1 kg pulp. The pulp thus obtained is digested or slightly fermented for 16-18 h with periodic (3-4 times a day) agitation or heated to 45-70 C with further keeping at this temperature for 1-2 h. Thereafter, the pulp is transferred on the drainers and later pressed producing the self-drain must and pressing fractions. These are mixed and fermented until various values of the residual sugar are reached. The pulp after sulfitation is treated with liquid oak extract containing 40-60 g/l dry substances and 5-20 mg/l aromatic ingredients in amount of 0.01-0.05% of the pulp weight. The fermented must is alcoholized to the level of ready-for-use wine, which is 18.0-19.5 vol %. The wine stuff is then blended to the sugar content 3-5 g/l and treated with 0.2-0.5% (of the wine stuff volume) liquid oak extract with the above specified composition and kept in metal vessels for 16-18 months with "madeirization" in the heat-exchangers or storage on the sunny areas during the first year of seasoning. EFFECT: new method proposed.