Fecha de publicación: 14/11/2022 Fuente: WIPO Wine FIELD: viniculture.
SUBSTANCE: method for the production of white apple wine includes obtainment of wort of apples or reconstituted concentrated apple juice, fermentation of wort, using a nozzle, under conditions of ultrahigh yeast concentration, decantation of wine material from yeast precipitate, clarification, treatment, rest, filtration, and bottling. A cedar nut shell is used as a nozzle, subjected to treatment including impregnation with water and shock freezing of the shell at T = -18°C, with subsequent alkaline hydrolysis by multiple boiling in a solution of baking soda of 8% concentration for 20 minutes, at the solid to liquid ratio of the cedar nut shell to the solution of baking soda equal to 1:3, with subsequent washing in running water for a neutral reaction, with subsequent repeated shock treatment with cold and drying at a temperature of 96-100°C to a moisture content of 15-20%.
EFFECT: invention allows for reduction in the content of phenol compounds during fermentation, improvement of the quality and organoleptic assessment of the final product.
1 cl, 2 dwg, 5 tbl, 2 ex