METHOD FOR PRODUCING CHAMPAGNE AND SPARKLING WINES Russian patent published in 2003 - IPC

FIELD: wine-making industry. SUBSTANCE: invention relates to making wines supersaturated with carbon dioxide. Method involves preparing assemblages by the known method from red strain and white wine-materials that are hold for from 1 to 12 months. From the hold assemblages prepared of white wine-materials part is removed and subjected for blending, then assemblages and blend are subjected for separate champagnizing by continuous or periodic method. Champagnized assemblage prepared of red strain wine-material is separated for two parts one of that is fed to filtration and bottling. Champagnized assemblage prepared of white wine-materials is separated for four parts, one part is fed to filtration and bottling, the second part is mixed with other part of champagnized assemblage prepared of red strain wine-materials taken in ratios providing production of red and pink sparkling wines, subjected for filtration and bottling. Champagnized blend is separated for three parts also, one of that is fed to filtration and bottling, the second is mixed with the third part of champagnized assemblage prepared of white wine-materials with the following filtration and bottling. The third part is hold on sorbent, separated for two parts one of that is fed to filtration and bottling and another part is mixed with the fourth part of champagnized assemblage prepared of white wine-materials with the following filtration and bottling. Depending on sort of producing champagne and sparkling wine the expeditionary liqueur is added to champagnized wine before filtration. Proposed method allows preparing wines of higher quality with less labor consumptions and cost for shorter period. EFFECT: improved producing method, expended assortment of champagne and sparkling wines. 3 cl