SPARKLING APPLE WINE PRODUCTION METHOD Russian patent published in 2011 - IPC C12G1/06 

FIELD: food industry.

SUBSTANCE: dry wine yeast providing for active fermentation is reactivated by way of mixing dry wine yeast preparation with a nutrient medium consisting of wine materials blend and sugar with a natural yeast-based product added to the nutrient medium in an amount of 1 kg per 1 kg of yeast. Preliminarily reactivated dry wine yeast is separately added to freshly squeezed and reconditioned apple juice in an amount from 20 to 30 g/l and the juice is separately fermented at a temperature of 15-25°C till residual content of sugars is 3-6 g/dm³. Upon fermentation completion the wine material is racked off and subjected to fining, racked off, filtered and forwarded for storage before usage in blends. The blend for sparkling apple wine is prepared of bottling-stable apple wine materials prepared by way of fermentation of reconditioned and fresh apple juice taken at a 2:1-5:1 ratio. Then the blend is separated in two portions. The first portion is used for preparation of a fermentative mixture by way of addition of reactivated dry wine yeast and a sugar-containing component for content of sugar and weight concentration of acids titrated (in conversion to malic acid) to be 20.0-26.0 g/dm³ and 5.0 - 6.0 g/dm³ accordingly. Added to the produced fermentative mixture is a fermentation activation agent represented by inactivated yeast on a carrier, yeast autolysates and nitrogenous compounds. The fermentative mixture undergoes secondary fermentation in fermentation reservoirs by periodic method at a 15-25°C temperature during 12-18 days, periodically stirred, until pressure in the reservoirs is no less than 400 kPa at 20°C. The wine is chilled to 0-(-)3°C, filtered and delivered into the receiving reservoir where the sugar-containing component is dosaged for the required sugar weight concentration condition. Sparkling apple wine is seasoned in the receiver reservoirs during at least 6 hours, filtered and bottled. Reactivated dry wine yeast and the sugar-containing component are added to the second blend portion for content of sugar in the tirage mixture and weight concentration of acids titrated (in conversion to malic acid) to be 20.0-26.0 g/dm³ and 5.0 - 6.0 g/dm³ accordingly. The produced tirage mixture is bottled and subjected to secondary fermentation at a 10-12°C temperature during 30 days. Upon secondary fermentation completion wine is separated from yeast deposit by way of transvasion and filtering, chilled to 0-(-)3°C and filtered. Then it is delivered into the receiver reservoir and added the sugar-containing component to for the required sugar weight concentration condition. Sparkling apple wine is seasoned in the receiver reservoirs during at least 6 hours, filtered and bottled and/or (prior to addition of the sugar-containing component to wine having undergone secondary fermentation by bottle method) mixed with wine having undergone secondary fermentation by periodic method at a 1:2-1:4 ration, then seasoned during at least 6 hours, filtered and bottled.

EFFECT: invention enables improvement of the finished product quality, provision for its stability during the process of the whole of the period of storage and a possibility to produce sparkling wines by different preparation methods with such wine organoleptic evaluation increased by 0,3 scores.

4 cl, 3 ex