METHOD OF PRODUCTION OF RED AND/OR PINK SPARKLING WINES Russian patent published in 2002 - IPC

FIELD: wine-making industry. SUBSTANCE: blend of white wine materials is mixed with yeast dilution as measured 2-5 mln cells per ml and reservoir liqueur taken in the amount corresponding to blend condition by sugars 22 g/dm³ and subjected for champagnization by the known technology. Similarly, yeast dilution and reservoir liqueur taken in the amount providing sugar content 8-10 g/dm³ are added to blend of red wine materials. Then blend is subjected for champagnization by the known technology and after fermentation of sugars to their residual content (4-5)-(6-7) g/dm³ the remaining amount of liqueur is dosed and then the process is carried out to the complete fermentation of sugars. Then with and red champagnized wines are mixed taken in amounts providing color intensity 15-18 U for red sparkling wine and 3-6 U for pink wine and wine is subjected for time lag for from 3 to 9 months. Preliminary an expeditionary liqueur is prepared from a mixture of white and red wine materials being the ratios of red and white wine materials for red and pink wine are 2.5:1 and 1:1, respectively. Depending on conditions by sugar in sparkling wine grade to be manufactured an expeditionary liqueur is added, cooled, and filtered at temperature 3 C, not above, under pressure 350 kPa, not, less. Then red and/or pink sparkling wine are bottled and sealed. Invention ensures to produce sparkling wine standardized by quality. EFFECT: enhanced quality, decreased time of production, low cost and labor intensity, expanded assortment of sparkling wines. 4 ex