| abstract |
FIELD: winemaking. SUBSTANCE: invention is applicable in production of wines with residual sugar from low-saccharinity grapes. Crushed dry leaves of plant stevia rebaudiana bertoni are digested with 100 ml water per 1 g of dry material. For that, leaves' stock are flooded with cold water, resulting mixture is heated to 100 C and this temperature is maintained for 1 h. Extract is separated and remaining solids are macerated for round-the-clock period with 100 ml 40% ethanol per 1 g of material. The two extracts are combined. Combined extract is compatible with wine in its transparency, color, odor, and taste. Thanks to its dietetic properties, namely lack of sucrose and low caloric value, extract can also be used in production of prevention- and therapy-destination wines. EFFECT: increased degree of isolation of sweetening substances from plants. |