RESERVOIR METHOD FOR PRODUCING OLD SEASONED CHAMPAGNE Russian patent published in 2005 - IPC

FIELD: wine producing industry.

SUBSTANCE: method involves treatment of assemblages of wine materials by the known technology and blend is prepared based on thereof. In the blend wine materials of grape strain Pinout, Chardonnet and Traminer are used in the ratio = (1-3):(2-3):(1-2), respectively, in the amount 60% of the blend, not less. By the known method the yeast pure culture diluted solution, reservoir and expeditionary liqueur are prepared preliminary. The latter is prepared with the sugar content 700-800 g/dm³ by using cognac alcohols with seasoning time 5 years, not less, and seasoning 180 days, not less. Reservoir liqueur and yeast diluted solution are added to the blend, fermenting mixture is subjected for deoxygenation and subjected for the secondary fermentation (champagnizing) in a fermenter or the system of in-line joined apparatus. Then champagnized wine is kept in reservoirs at temperature 12-15°C for 180 days, not less. In the keeping process yeast precipitation is prevented by light babbling with carbon dioxide for 15-20 min 1-2 times per a month in simultaneous maintaining the pressure in reservoir = 450-500 kPA. Then expeditionary liqueur is added to seasoned champagnized wine by small doses as 4 dal/h in the amount providing the mass concentration of sugars in the ready product as 20.0-25.0 g/dm³. Then wine is filtered, treated by cold at minimally permissible temperature, subjected for resting and filtered followed by bottling. Proposed method allows enhancing organoleptic indices of the ready product by approaching their to wine indices prepared by the bottle method. Undesirable substances, for example, hydrogen sulfide tones are removed by scouring in the process of seasoning of champagnized wine and under maintaining the necessary pressure value. This promotes to formation of pure wine aroma and maintaining precipitated yeast cells as suspension allows carrying out the best their contact with wine and to enrich its with the content of yeast cell more effectively. The discrete dosing of expeditionary liqueur promotes to the best stirring wine that in combination with a set of wine materials used enhances organoleptic indices of the ready product. Testing score is 9.8.

EFFECT: improved producing method.

2 cl, 3 ex