METHOD OF PRODUCING CARBONATED GRAPE-CONTAINING BEVERAGE Russian patent published in 2024 - IPC C12G1/06 C12G3/06 

FIELD: wine industry.

SUBSTANCE: method involves treatment of wine material against turbidity, introduction of reservoir liquor and yeast into the treated wine material, secondary fermentation in acratophore at temperature of 12–16 °C under pressure of carbon dioxide to achieve pressure of 350–400 kPa, removal from yeast sediment under isobaric conditions, cooling, clarification and blending with fruit or berry juices, sulphitation, final filtration, cooling and bottling of the ready beverage. Dry yeast is used for secondary fermentation. Saccharomyces cerevisiae VIALATTE FERM W28. Before blending, the produced sparkling intermediate product is degassed by depressurisation to 100–150 kPa at temperature of 18–20 °C, before bottling, is saturated with carbon dioxide to a pressure of at least 150 kPa.

EFFECT: disclosed is a method of producing a carbonated grape-containing beverage.

1 cl, 4 tbl, 4 ex