METHOD OF PRODUCING SPARKLING WINE Russian patent published in 2025 - IPC C12G1/06 

FIELD: wine industry.

SUBSTANCE: method for the production of sparkling wine involves the preparation of a blend of wine materials, a reservoir liqueur, as well as production of a yeast blend of active dry yeast preparations, including the steps of rehydration, reactivation, adaptation and accumulation of yeast, preparation of a fermentation mixture, secondary fermentation of the mixture, cold treatment, filtration and bottling of wine, wherein yeast adaptation is carried out during the first phase of secondary fermentation in a separate container with a fermentation mixture for 3-4 days in anaerobic conditions with constant temperature reduction from 20 to 14 °C and the yeast is held in the same container under anaerobic conditions at temperature of 14 °C additional 3-4 days, then the adapted yeast together with the fermentative mixture is fed into the tank under pressure of 400-500 kPa for the second phase of secondary fermentation for 6-7 days.

EFFECT: method allows to reduce time of secondary fermentation, improve quality and organoleptic indices of sparkling wine, namely to reduce content of aldehydes by 25-26 %, to increase content of polyatomic alcohols by 29-30 %, esters – by 20-21 %.

1 cl, 2 dwg, 1 tbl, 3 ex