SPARKLING WINES PRODUCTION METHOD Russian patent published in 2015 - IPC C12G1/06 

FIELD: food industry.

SUBSTANCE: one prepares wine materials blend, reservoir liqueur and yeast cream. Yeast autolysate in an amount of 5-8% of the yeast cream weight is introduced into yeast cream reactivated at a temperature of 35-37°C during 2-4 hours. One performs obtainment of a fermentative mixture, introduction of yeast autolysate in an amount of 1.8-3.0% of the mixture weight into the fermentative mixture, repeated fermentation of the mixture and wine enrichment with yeast biologically active substances. Autolysate is prepared from such yeast biomass by way of thermal treatment at temperature of 55-60°C during 15-20 hours, self-cooling to 37-42°C with subsequent fermentative treatment with fermentative preparations of β-glucosidase and β-galactonurase activity or their mixture at a ratio of 1:1. One performs sparkling wine filtration, dosage liqueur introduction, filtration and dispensing.

EFFECT: improvement of quality and organoleptic indices of sparkling wine due to exclusion of generation of reduction alien tones, palate fullness enhancement and foam-forming capacity improvement.

1 tbl, 6 ex