Fecha de publicación: -- Fuente: WIPO "wine" A method for fiber processing at production of vinaceous wine materials comprises route selection of grapes technologic usage. After that technologic store of phenolic substances in grapes is determined. After that choice of enzymatic preparation is carried out taking into account its coefficients of extractive action towards phenolic and coloring matters, terpenic compounds. According to monophenol-monooxygenase activitie of grapes the ratio of defined coefficients, temperature, and fermentation conditions is determined. At that selection of enzymatic preparation and determination of temperature, time and fermentation conditions by comparison of obtained values with theirs assessed values. After that dozes of enzymatic preparation are defined by proof processing of fiber, grapes grinding, fiber sulphitation, introduction of enzymatic preparation into fiber and its fermentation. The fiber temperature is defined taking into account temperature optimum of enzymatic preparation action. The fermentation is stopped at reaching of mass concentration of phenolic substances, and also at reaching of desired concentration of terpenic compounds. Monophenol-monooxygenase activity of grapes is additionally determined at values of technological store of phenolic substances. Mass concentration of terpenic compounds is additionally determined.