METHOD OF PRODUCING MATURED SPARKLING WINES Russian patent published in 2006 - IPC C12G1/06 

FIELD: wine-making.

SUBSTANCE: method comprises introducing liquor and yeast ferment to the blending to provide concentration of sugar and yeast cells in fermenting mixture 20-22 g/dm³ and 3-5 mln/cm³, respectively, preparing fermenting mixture by removing oxygen, filtering and secondary fermentation inside the bank that has seven vessels by continuous method during 17-20 days at a temperature below 10-12° C at a concentration of yeast cells up to 8 mln/ml, separating sparkling wine into two streams and maturing both of them in the bank in the presence of yeast cells during 1.0-1.5 months at a temperature 12-15°C. The sparkling wine is then filtered, matured at a temperature -2 - -4°C during 1.0-1.5 days, matured during five days at the same temperature, filtered, and bottled.

EFFECT: improved organoleptic characteristics.

1 cl, 6 ex