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

FIELD: food industry.

SUBSTANCE: blend is prepared, refrigerated and biologically deoxygenated. Then it is maintained under conditions excluding its enrichment with aerial oxygen. Based on the blend of white wine materials one prepares reservoir and dosage liqueur and yeast cream. The reservoir liqueur, a sugar-containing composition and yeast cream are introduced into the blend; the fermentative mixture undergoes afterfermentation (that is champagnisation) by an continuous or periodic 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 by way of cooling to a temperature of minus 3-4°C and maintaining at this temperature for no less than 24 hours. Then the wine is filtered under isothermal conditions and delivered into a receiver. Filtration into the receiver is combined with simultaneous light dose introduction of dosage liqueur and the sugar-containing composition into it during the batch selection period in an amount ensuring 6-8% sugariness of the wine depending on production of the required sparkling wine brand. The sugar-containing composition is represented by concentrated muscat must divided into two parts, the first part is introduced into the fermentative mixture in an amount to ensure sugar concentration in it 19-22 g/l. The second part is mixed with the dosage liqueur at a ratio of 65-90:10-35 and introduced into the receiver. The sparkling muscat wine is maintained for no less than 5 days, finally filtered and bottled. The wine is honoured with 3 gold medals at international contests. Taste grade - 9.8.

EFFECT: invention reduces labour intensity of wine production process and ensures consistency of taste in the ready product, enhances organoleptic properties and their stability; the wine has a rich delicate aroma of muscadine grape, a light straw colour with a golden shade, a light muscat tone, a harmonies taste without foreign after-tastes.

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