METHOD FOR PRODUCTION OF SPARKLING WINE FROM MECHANICALLY- PICKED GRAPES Russian patent published in 1995 - IPC

FIELD: wine-making industry. SUBSTANCE: method involves delivery of grape mass into a hopper, discharge of wort from the hopper, heating it to 40-45 C, bringing its pH to 2.1-2.3, recirculating said wort into the hopper for washing grape mass and crushing the latter followed by extraction of wort by gravity, clarifying it by vibrating in a vertical plane at a frequency of 1-2 vibr/s and an amplitude of 4-5 cm for 1.0-1.5 h and introducing 30-40 mg/cu dm of sulphur dioxide into the clarified wort. Before champagnization the fermented wort is saturated with carbon dioxide to ensure its equilibrium pressure equal to 0.18-0.20 MPa. Champagnization is carried out at an initial concentration of sugars in fermented wort equal to 10-24 g/cu dm. EFFECT: improved quality of wine by promoting its sparkling and foaming characteristics, and reduced consumption of sugar. 3 tbl