METHOD OF PRODUCTION OF SPARKLING WHITE WINE Russian patent published in 2002 - IPC

FIELD: wine-making industry. SUBSTANCE: concentrate of the grape must is recovered with demineralized water to sugar mass concentration 160-180 g/dm³ and sulfurous acid mass concentration 80-100 mg/dm³, acidified with citric acid to mass concentration of titratable acids 5.0- 6.0 g/dm³, fermented under cushion of carbon dioxide formed in pure culture of the yeast strain Saccharomyces VKPMU-2160. Then the obtained original wine material is treated preparing reservoir and expeditionary liqueurs based on wine material obtained. Yeast dilution of the strain VKPMU-2160 in nutrient medium from the grape must concentrated recovered with water and fermenting mixture are prepared. Then champagnization is carried out, champagnized wine is treated with cold followed by dosing expeditionary liqueur and bottling. The proposed method ensures to obtain sparkling white wine with specific harmonic organoleptic properties. EFFECT: improved method of production, valuable properties, expanded assortment of sparkling wines. 3 ex