METHOD OF WINE-MATERIAL CHAMPAGNIZING Russian patent published in 1997 - IPC

FIELD: wine-making industry. SUBSTANCE: method involves preparing the run mixture that has champagne wine-material, run liqueur, pure yeast culture and glueing substances, pouring the obtained mixture in bottles, fermentation, postrun exposition and the following use of specific technological procedures (remuge and disgorge). Additionally, 10-20% high quality mature dry wine of champagne sorts and autolysate with yeast cells obtained at disgorge cuve (4.5-5.5 months of exposition) were taken to the run mixture at amount 3-5% of the last volume followed by exposition for 4.5-5.5 months. Also, autolysate with yeast cells is treated with heat at 55-65 C for 4-5 h and fermentation is carried out at 12-15 C and the postrun exposition - at gradual temperature decrease from 18 C to 14 C. EFFECT: improved method of wine making. 3 cl, 1 tbl