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

FIELD: food industry.

SUBSTANCE: blend of white wine materials is prepared, refrigerated and biologically deoxygenated. Based on the blend one prepares reservoir liqueur and yeast cream. The reservoir liqueur and yeast cream are introduced into the blend; the fermentative mixture undergoes afterfermentation (that is champagnisation) by an continuous reservoir method at a temperature no higher than 15°C for no less than 17 days till the quantity of fermented sugar is no less than 18 g/dm³. The champagnised wine is separated from yeast, refrigerated, filtered and delivered into the receiver with simultaneous light dose introduction of dosage liqueur into it during the batch selection period in an amount of 9-10% of its volume for ensuring sugar weight concentration conditions typical of semi-sweet or sweet sparkling wine. The dosage liqueur is prepared in a reactor of red wine material produced of Cabernet Sauvignon grapes or a wine material mixture produced of Cabernet Sauvignon and Merlot grapes. Content of the wine materials produced of Cabernet Sauvignon grapes in the mixture is less than 50%. For this purpose one adds sugar into the wine material or wine materials mixture; sugar is dissolved by way of stirring under inactive gas pressure maintaining a constant 0.5-1.5 atm pressure in the reactor. Then the liqueur is filtered and maintained under anoxic conditions for no less than 3 months. The sparkling rose wine is filtered and refrigerated at a temperature of minus 1-4°C. Then it is maintained for no less than 16 hours at this temperature, finally filtered and bottled. The invention allows to reduce the costs of wine production, increase yield and extend the range of wines manufactured at champagne production enterprises, ensures production of a kind of rose wine, stability of its colour and taste profile. The produced liqueur has a different density which excludes sedimentation of colourants; its ageing improves the liqueur properties transmissible to the wine. The wine is honoured with 5 gold medals at international contests. The wine taste grade is 9.8.

EFFECT: produced rose wine has a rich pink colour, a ripe harmonious taste combining peculiarities of branded wine and secondary fermentation products, a fine smoke-tree-and-currant shade.

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