POST PROCESSING FOR WINE CHARACTERIZED BY ADDING LEAVES OF RED BEEFSTEAK PLANT PREVIOUSLY REMOVED HARSHNESS THEREOF WITH SUGAR

摘要

PURPOSE: To enable efficient post-treatment for giving wine of improved quality with the aging period largely shortened by soaking red beefsteak plant leaves which have been sufficiently removed harshness with sucrose in wine together with citric acid and effecting aging under specific conditions. ;CONSTITUTION: Harshness is thoroughly removed from red beefsteak plant leaves and the leaves, citric or malic acid, glucose for supplementing insufficient sugar content are soaked in wine at room temperature and aged at room temperature for 30 to 40 hours as post processings to add color, flavor, and sweet taste, as the natural taste is kept.;COPYRIGHT: (C)1995,JPO