METHOD OF PRODUCTION OF CARBONATED BEVERAGE Russian patent published in 1998 - IPC

FIELD: wine-making and nonalcoholic industry. SUBSTANCE: method involves the use of wine concentrate exhibiting the following components: sugar, 9-10% and also, g/l: prepared extract, 420-430; glycerol, 180-190; polyphenols, 14-15; tartaric acid, 48-50; malic acid, 30-32; lactic acid, 27-30; citric acid, 6-8. Then wine concentrate is alcoholized, diluted with water in ratio 1:30 and blended with liqueur prepared on the same wine concentrate base. Blend is saturated with carbon dioxide and filtered. EFFECT: improved method of production.