METHOD OF SPARKLING WINE MANUFACTURING Russian patent published in 2008 - IPC C12G1/06 

FIELD: food; chemistry.

SUBSTANCE: blending of wine materials is divided into four parts, one of them is the preparation of the reserve liquor followed by its ripening, after ripening the second part of the wine materials blending is used for preparation of a dosage liqueur folowed by its ripening. The third part of the wine materials blending is used for starter preparation, the fourth part of the coupage is used for the preparation of the fermentation mix to which reserve liquor and starter are added. The fermentation mix is champanised then champanised wine is divided into two streams. The dosage liqueur is added to one stream then it is bottled, and the second stream is aged during one, either three, or six, or nine months, then the dosage liquer is added to it and directed for bottling. Yeast lysate is prepared by means of processing it with an acoustic field of the frequency not below 10 kHZ and intensity of fluctuations from 15 up to 55.0 watt/cm³ within 20 minutes, the substratum in the form of liquid culture suspension or rehydrated dry active yeast preparation or the sedimentary yeast selected after the termination of fermentation, with concentration of a substratum from 5·10⁷ up to 2·10⁹ coulomb/cm³, at temperature not below its freezing point and not above the room temperature. Then yeast lysate is added into the coupage of wine materials or the fermentation mix in the following quantity: for white wines - from 0.05 up to 0.4% and for red and rose wines - from 1.0 up to 6.0% of the volume of wine materials or the fermentation mix. Yeast lysate is added to the yeast starter or the rehydrated active dry yeast preparation in the quantity from 0.5 up to 5.0% of the starter volume or rehydrated active dry yeast preparation. Yeast lysate is added to the reserve liquor in the amount of 1.0 up to 4.0% of the liquor volume and to the dosage liqueur in the quantity of 2.0 up to 6.0% of the liquor volume.

EFFECT: intensification of the sparkling wine preparation process and improvement of the final product quality.

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