SPARKLING WINE PRODUCTION METHOD Russian patent published in 2013 - IPC C12G1/06 

FIELD: food industry.

SUBSTANCE: one prepares a reservoir and a dosage liqueurs by way of sucrose dissolution and introduction of citric and lactic acid in an amount of 0.3-0.7 g/l and 0.2-0.5 g/l respectively for the reservoir liqueur and 1.0-3.0 g/l and 1.0-4.0 g/l for the dosage liqueur. The reservoir liqueur is filtered; a preparation enriched with oak wood components (in an amount of 0.03-0.1 g/l) is additionally introduced into the dosage liqueur; one performs filtration and maintenance during 7 days - 1 month. The fermentative mixture (containing the following acids: tartaric, citric and lactic acids, additionally introduced into the blend in an amount of 0.5-1.5 g/l, 0.1-0.5 g/l and 0.5-1.5 g/l, respectively) undergoes afterfermentation during 17-25 days by a continuous or periodic method. One performs treatment with cold, filtration, the dosage liqueur introduction, filtration and wine bottling.

EFFECT: invention allows to enhance the ready product quality due to ensuring microbial stability in the process of secondary fermentation and wine enrichment with tannin which imparts aged wine tones to the wine, to simplify the process due to the reservoir liqueur maintenance exclusion and dosage liqueur maintenance period reduction which reduces the process labour intensity and the ready wine prime costs; the taste grade is increased by 0,2 points.

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