METHOD FOR PRODUCING SPARKLING WINE IN CONTINUOUS FLOW Russian patent published in 2005 - IPC

FIELD: wine making industry, production of sparkling wines.

SUBSTANCE: method involves preparing a blend with the mass concentration of sugars 2.0-2.2 g/100 cm³, an aqueous suspension of the natural dispersed mineral (palygorskite or hydromica) and yeast diluting solution that are added to the blend. Method can involves addition of preliminary grown yeast cells immobilized in dispersed mineral to the blend instead an aqueous suspension of mineral. Then the secondary fermentation of blend mixture is carried out followed by enrichment of wine with biologically active substances of yeast, filtration, exposition and bottling. The secondary fermentation of the blend mixture is carried out in a single apparatus in continuous flow by passing the blend mixture through a layer of filling agent packs sunk in the blend. Filling agent represents glass beads with specific surface area 800-900 m² and in consumption of the blend mixture 1 dal/h. The natural dispersed mineral with yeast cells immobilized is fixed on surface of glass beads. Proposed method provides reducing period for carrying out processes of secondary fermentation, elevating process for enrichment wine with biologically active substances of yeast and simultaneous filtration. Except for, method provides reducing labor intensity of the filtration process and excluding loss of the ready product, enhancing quality of the ready product due to enhancing foaming and sparkling properties. Time storage of wine is elevated by two-fold.

EFFECT: improved producing method.

1 tbl, 5 ex