A method for aging-rapid wine improvement. (Machine-translation by Google Translate, not legally binding)

摘要

A method for aging-rapid improvement of wines, characterized by the fact that the wine to be subjected to this treatment must be of normal constitution with an alcohol content ranging between 13 to 15 degrees, should be its total acidity about 5 or 6 gr. Per liter, expressed in tartaric acidity, and low in volatile acidity, at most 0.40 gr. Per liter, being a wine whose natural quality will be to develop yeast flower on its surface; and chosen the wine of necessary qualities, it undergoes a process of alcoholization until its graduation increases to 115 degrees; and once the operation of alcohol is carried out, it is mixed, to homogenize it. (Machine-translation by Google Translate, not legally binding)