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Application filed by Национальный Институт Винограда И Вина «Магарач»filedCriticalНациональный Институт Винограда И Вина «Магарач»
Priority to UAU201105687UpriorityCriticalpatent/UA65093U/en
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Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer
(AREA)
Preparation Of Compounds By Using Micro-Organisms
(AREA)
Abstract
A process for the production of ordinary aged white port wine comprises the crushing of grape with stemming, sulfitation of the produced septum, partial fermentation of must on fiber, separation of must from fiber, afterfermentation of must with its subsequent alcolization, clarification and port wine processing of the produced material. The afterfermentation of must is realized to weight concentration of sugars of 40-45 g/dm, and port wine processing is carried out by ageing the wine material in oak reservoirs on sun areas or solariums for no less than 6 months.
UAU201105687U2011-05-042011-05-04Process for production of ordinary aged white port wine
UA65093U
(en)
Method of producing a wine, which comprises treating the grape juice during alcoholic fermentation by yeast with glucose isomerase to maintain the glucose / fructose ratio close to 1: 1 in the juice of one and subsequently subjecting it to appropriate stages to produce the wine of interest.