METHOD FOR MANUFACTURING SOVIET CHAMPAGNE Russian patent published in 2006 - IPC C12G1/06 

FIELD: wine producing industry.

SUBSTANCE: invention relates to a method for manufacturing champagne. Method involves the following stages. Blend of champagne wine materials treated by the known procedure is cooled to temperature (-3)-(-4)°C and kept for 1-2 days. Then blend is separated for two parts and one part is used for preparing reservoir liqueur and another part is used for fermentation mixture. Reservoir liqueur is prepared by mixing one part of blend wine materials with sucrose, enrichment with biologically active and surface-active substances of yeast by addition of precipitate yeast precipitating during the champanizing process taken in the amount 200-400 ml of cells/cm³ and yeast autolyzate in the amount 0.1-1.0% of liqueur volume and keeping for 10-30 days. Yeast diluted solution of pure yeast culture is prepared by the known method preliminary. For preparing the fermentation mixture reservoir liqueur and yeast diluted solution are added to the second part of blend up to the content of sugar 20-22 g/dm³ and amount of yeast cells 3-5 mln/cm³. Fermentation mixture is fed into apparatus for wine champanizing wherein the secondary fermentation occurs and then after the complete fermentation of sugar the process for enrichment of wine with biologically active components of yeast occurs. The champanizing process is carried out by continuous or periodic method. In 17-25 days champanized wine is separated for two flows and one flow is kept for 3, 6 or 9 months. The second flow is fed for bottling. Expeditionary liqueur is prepared based on old seasoned blend of wine materials by its mixing with sucrose and with addition of precipitated yeast or yeast autolyzate and oak extract in the amount 0.01-0.1% to liqueur volume. Seasoning the expeditionary liqueur is carried out for 60-100 days. Precipitated yeast precipitating in the champanizing process is used in the amount 200-400 ml of cells/cm³ and yeast aulolyzate in the amount 0.1-1.0% of liqueur volume. Before bottling expeditionary liqueur is added to wine to provide required conditions for ready champagne. Proposed method provides enhancing organoleptic indices of the ready product, increasing the tasting score by 0.2 due to the more complete extraction of yeast cells components and its enrichment with yeast autolysis and oak component products and by enhancing the tint seasoning. Invention provides simplifying method due to exclusion of oxygen degassing of blend and reducing the cost of production due to exchange of cognac alcohol with oak extract.

EFFECT: improved manufacturing method.

4 ex