METHOD FOR PRODUCING AROMATIZED SPARKLING WINE Russian patent published in 2005 - IPC

FIELD: wine-producing industry.

SUBSTANCE: method involves preparing blend by mixing natural breed dry white wine materials and champagne wine materials that are treated by the conventional method, filtered and kept for 10 days, not less. Part of treated blend is used for preparing liqueur with the sugar content 60 g/100 cm³ and also for preparing fermenting mixture wherein aromatic, background and aroma-stabilizing components are added in form of milled, dry, fresh spice-aromatic raw as in form of products of its processing added as measured the content of essential oil in the ready product 50-70 mg/dm³ in the following ratio of components of the total content of adding raw, %: 70-80, 10-20 and 5-10, respectively. Fermenting mixture is fermented under pressure 0.50-0.55 MPa at temperature 11-14°C for 5 days, kept for 3 months, not less, cooled to (-3)-(-4°)C, dosed the expedition liqueur to provide the required conditions by the sugar content and filtered followed by bottling. Flower, citron and muscatel composition are used as aroma-determining components, and matricary flowers or mint herb, or violet roots are used as background components. Sweet clover herb or sweet flag roots, or clary sage (absolute) are used as aroma-stabilizing components. Lemon sage-brush herb or common balm herb, or lemon catmint herb and lemon aroma alcohol can be used as citron composition. Rose (absolute) and/or marjoram herb, and/or linden flowers are used as flower composition, % of the total mass of spice-aromatic raw: rose, 202-5; marjoram, 60-65, and linden, 10-20. Elder flowers, coriander seeds and lemon aromatic alcohol are used as muscatel composition in the following ratio of components, % of the total mass of spice-aromatic raw: 50-55; 30-35 and 15-25, respectively. Proposed invention provides enhancing sparkling and foamy properties of ready product, its stability against turbidity and biological value and to confer spice aroma with flower and muscatel tints to wine.

EFFECT: improved producing method, improved and valuable properties of wine.

7 cl, 3 tbl, 6 ex