METHOD FOR PREPARING DOSAGE FOR PRODUCTION OF SPARKLING WINES Russian patent published in 2017 - IPC C12G1/06 

FIELD: food industry.

SUBSTANCE: in bottling-stable white or red table wine stocks or in champagnised wine sugar at the rate of 700-800 g/dm³ and organic acids: citric, lactic and malic acid in a ratio of 1:1:0.5 are added n an amount providing the achievement of the mass titratable acids concentration in the dosage of 6.0-8.0 g/dm³. The mixture is separated into two parts, one of which is heated to 40°C, and into the other part the sedimentary yeast settling in an acratophore during champagnisation is introduced in an amount of 5-10% by volume of the dosage, and heated to 50°C. Both parts of the dosage are mixed at the ratio of 3:1, maintained for 30 days and filtered.

EFFECT: invention allows to reduce the time for the dosage preparation and maintaining process up to 30 days instead of 100 days and to improve its organoleptic and physico-chemical parameters.

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