METHOD FOR PRODUCTION OF CHAMPAGNE BY CONTINUOUS METHOD Russian patent published in 2011 - IPC C12G1/06 

FIELD: food industry.

SUBSTANCE: reservoir liqueur and yeast cream are prepared of a white wine materials blend. One introduces the yeast cream into the blend in an amount of 1.0-1.5 mln. cells per 1 ml of the wine material, delivers the blend into the upper part of the reservoir and biologically deoxygenates it at a temperature of 10-12°C for 5-24 hours. Into the flow of the deoxygenated blend one introduces the reservoir liqueur in an amount sufficient for sugar concentration to be 18-24 g/dm³ and the yeast cream in an amount of 1.5-2.5 mln. cells /ml; one delivers the fermentative mixture into the upper part of the spout on the centre of a massive single-capacity fermentative reservoir with a volume of 10 thousand decalitres or more and proceeds with secondary fermentation (that is champagnisation) by a continuous reservoir method at a temperature no higher than 15°C for no less than 17 days till fermentation of no less than 18 g/dm³ of sugar. Champagnised wine bleeding is performed from the lower lateral over-bowl part of the reservoir under conditions excluding carbon-dioxide pillow formation in the reservoir; wine bleeding is done through a wine pipe the height whereof structurally corresponds to the height of the top point of the fermentative mixture delivery into the reservoir. In the process of fermentation champagnised wine with yeast cell concentration more than 20 mln/l is discharged from the lower bowl part of the reservoir and returned into the fermentative mixture in an amount of 0.1% of the fermentative mixture delivered for secondary fermentation. Periodically, in proportion to yeasty dregs accumulation in the reservoir, they are bled from the lower bowl part of the reservoir and subjected to deep autolysis. Then lysate material is separated by way of decantation, subjected to rough and fine filtration and introduced into the fermentative mixture. Champagnised wine is separated from yeast, refrigerated, filtered and delivered into the receiver. One performs light dose introduction of dosage liqueur into the wine during the batch collection period in an amount ensuring required sugar weight concentration conditions, finally filtrates and bottles the wine. The wine is honoured with 5 gold medals. The wine taste grade is 9.8.

EFFECT: method allows to implement the process of wine champagnisation in reservoirs of large capacity which increases products yield per unit of production facilities area, increases quality of the ready product.

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