Method for preparing dosage for production of sparkling wines

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.

3 ex

 



 

Same patents:

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

FIELD: biotechnology.

SUBSTANCE: strain of yeast Saccharomyces cerevisiae DZIV-12 has high biochemical and technological properties. It is deposited in the Russian National Collection of Industrial Microorganisms (RNCIM) under the registration number of Saccharomyces cerevisiae RNCIM Y-3980 and can be used in production of champagne.

EFFECT: invention enables to improve the quality and organoleptic properties of the finished product.

2 dwg, 3 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: regulation of temperature distribution in performed in a cylindrical reservoir with a wine material; the reservoir has an outside "jacket" with a cooling medium circulating therein along a closed circuit, including a valve controlled by the electric drive, a compressor and pipelines connecting the above element and the "jacket"); temperature distribution through is performed by way of measuring the wine material temperature in the centre of the reservoir. Additionally, the temperature is measured at the reservoir wall along the same horizontal axis. Relying on the two temperature values, one determines the average temperature value in accordance wherewith the cooling medium temperature in the reservoir "jacket" is set with the help of the compressor till the temperature measured is equal to the said average temperature value.

EFFECT: enhancement of accuracy of temperature distribution regulation within the volume of a reservoir with wine material.

1 dwg

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.

3 ex

FIELD: food industry.

SUBSTANCE: one performs deoxygenation of wine materials blend and their heat treatment in a flow at a temperature of 38-42°C with subsequent maintenance at a temperature of 30-35°C during 20-24 hours. One bleeds part of the wine materials blend from the total flow delivered for champagnisation; this blend part is sterilised by way of filtration and used at a temperature of heat maintenance for dosage liqueur preparation. For this purpose one mixes the wine materials blend with sucrose in an amount ensuring sugariness of the mixture 740-750 g/dm3, dissolving sucrose under thorough stirring conditions during 1.5-2.0 hours. After deoxygenation a part (equal to 5-6% of the mixture volume) is bled from the total flow of the wine materials blend, filtered and added to the mixture proceeding with stirring and conditioning the liqueur sugariness to 700 g/dm3. The liqueur is filtered and maintained at a temperature of 10-25°C for 28-30 days under a carbon-dioxide pillow created of carbon dioxide from the fermentation tanks, with a saturated aroma-forming compound.

EFFECT: invention allows to ensure acceleration of the liqueur production process and the product quality enhancement.

3 ex

FIELD: food industry.

SUBSTANCE: blend is prepared, refrigerated and biologically deoxygenated. Then it is maintained under conditions excluding its enrichment with aerial oxygen. Based on the blend of white wine materials one prepares reservoir and dosage liqueur and yeast cream. The reservoir liqueur, a sugar-containing composition and yeast cream are introduced into the blend; the fermentative mixture undergoes afterfermentation (that is champagnisation) by an continuous or periodic reservoir method at a temperature no higher than 15°C for no less than 17 days till the quantity of fermented sugar is no less than 18 g/dm3. The champagnised wine is separated from yeast, refrigerated by way of cooling to a temperature of minus 3-4°C and maintaining at this temperature for no less than 24 hours. Then the wine is filtered under isothermal conditions and delivered into a receiver. Filtration into the receiver is combined with simultaneous light dose introduction of dosage liqueur and the sugar-containing composition into it during the batch selection period in an amount ensuring 6-8% sugariness of the wine depending on production of the required sparkling wine brand. The sugar-containing composition is represented by concentrated muscat must divided into two parts, the first part is introduced into the fermentative mixture in an amount to ensure sugar concentration in it 19-22 g/l. The second part is mixed with the dosage liqueur at a ratio of 65-90:10-35 and introduced into the receiver. The sparkling muscat wine is maintained for no less than 5 days, finally filtered and bottled. The wine is honoured with 3 gold medals at international contests. Taste grade - 9.8.

EFFECT: invention reduces labour intensity of wine production process and ensures consistency of taste in the ready product, enhances organoleptic properties and their stability; the wine has a rich delicate aroma of muscadine grape, a light straw colour with a golden shade, a light muscat tone, a harmonies taste without foreign after-tastes.

3 ex

FIELD: food industry.

SUBSTANCE: blend of white wine materials is prepared, refrigerated and biologically deoxygenated. Based on the blend one prepares reservoir liqueur and yeast cream. The reservoir liqueur and yeast cream are introduced into the blend; the fermentative mixture undergoes afterfermentation (that is champagnisation) by an continuous reservoir method at a temperature no higher than 15°C for no less than 17 days till the quantity of fermented sugar is no less than 18 g/dm3. The champagnised wine is separated from yeast, refrigerated, filtered and delivered into the receiver with simultaneous light dose introduction of dosage liqueur into it during the batch selection period in an amount of 9-10% of its volume for ensuring sugar weight concentration conditions typical of semi-sweet or sweet sparkling wine. The dosage liqueur is prepared in a reactor of red wine material produced of Cabernet Sauvignon grapes or a wine material mixture produced of Cabernet Sauvignon and Merlot grapes. Content of the wine materials produced of Cabernet Sauvignon grapes in the mixture is less than 50%. For this purpose one adds sugar into the wine material or wine materials mixture; sugar is dissolved by way of stirring under inactive gas pressure maintaining a constant 0.5-1.5 atm pressure in the reactor. Then the liqueur is filtered and maintained under anoxic conditions for no less than 3 months. The sparkling rose wine is filtered and refrigerated at a temperature of minus 1-4°C. Then it is maintained for no less than 16 hours at this temperature, finally filtered and bottled. The invention allows to reduce the costs of wine production, increase yield and extend the range of wines manufactured at champagne production enterprises, ensures production of a kind of rose wine, stability of its colour and taste profile. The produced liqueur has a different density which excludes sedimentation of colourants; its ageing improves the liqueur properties transmissible to the wine. The wine is honoured with 5 gold medals at international contests. The wine taste grade is 9.8.

EFFECT: produced rose wine has a rich pink colour, a ripe harmonious taste combining peculiarities of branded wine and secondary fermentation products, a fine smoke-tree-and-currant shade.

3 ex

FIELD: food industry.

SUBSTANCE: reservoir liqueur and yeast cream are prepared of a white wine materials blend. One introduces the yeast cream into the blend in an amount of 1.0-1.5 mln. cells per 1 ml of the wine material, delivers the blend into the upper part of the reservoir and biologically deoxygenates it at a temperature of 10-12°C for 5-24 hours. Into the flow of the deoxygenated blend one introduces the reservoir liqueur in an amount sufficient for sugar concentration to be 18-24 g/dm3 and the yeast cream in an amount of 1.5-2.5 mln. cells /ml; one delivers the fermentative mixture into the upper part of the spout on the centre of a massive single-capacity fermentative reservoir with a volume of 10 thousand decalitres or more and proceeds with secondary fermentation (that is champagnisation) by a continuous reservoir method at a temperature no higher than 15°C for no less than 17 days till fermentation of no less than 18 g/dm3 of sugar. Champagnised wine bleeding is performed from the lower lateral over-bowl part of the reservoir under conditions excluding carbon-dioxide pillow formation in the reservoir; wine bleeding is done through a wine pipe the height whereof structurally corresponds to the height of the top point of the fermentative mixture delivery into the reservoir. In the process of fermentation champagnised wine with yeast cell concentration more than 20 mln/l is discharged from the lower bowl part of the reservoir and returned into the fermentative mixture in an amount of 0.1% of the fermentative mixture delivered for secondary fermentation. Periodically, in proportion to yeasty dregs accumulation in the reservoir, they are bled from the lower bowl part of the reservoir and subjected to deep autolysis. Then lysate material is separated by way of decantation, subjected to rough and fine filtration and introduced into the fermentative mixture. Champagnised wine is separated from yeast, refrigerated, filtered and delivered into the receiver. One performs light dose introduction of dosage liqueur into the wine during the batch collection period in an amount ensuring required sugar weight concentration conditions, finally filtrates and bottles the wine. The wine is honoured with 5 gold medals. The wine taste grade is 9.8.

EFFECT: method allows to implement the process of wine champagnisation in reservoirs of large capacity which increases products yield per unit of production facilities area, increases quality of the ready product.

3 ex

FIELD: food industry.

SUBSTANCE: dry wine yeast providing for active fermentation is preliminarily reactivated by way of mixing dry wine yeast preparation with a nutrient medium consisting of blend wine materials and sugar with a natural yeast-based product added to the nutrient medium in an amount of 1 kg per 1 kg of yeast. Addition of the said yeast-based product promotes cell cytoplasmic membrane consolidation and enhances yeast resistance to osmotic shock. Yeast is separately added to juices in an amount from 20 to 30 g/l and the juices are separately fermented at a temperature of 15-25°C till residual content of sugars is 3-6 g/dm3. Upon fermentation completion the fermented apple wine material is racked off and subjected to fining. The fining agent is represented by bentonite or varied flocculants. After fining the wine materials are racked off, filtered and forwarded for storage before usage in blends. The blend is prepared of bottling-stable apple wine materials prepared by way of fermentation of reconditioned and freshly squeezed apple juice taken at a 2:1-5:1 ratio based on test blending. Added to the blend is reactivated dry wine yeast providing for active fermentation and a sugar-containing component for content of sugars and weight concentration of acids titrated (in conversion to malic acid) to be 20.0-26.0 g/dm3 and 5.0 - 6.0 g/dm3 accordingly, malic acid content being 4.0 - 6.0 g/dm3 and pH not in excess of 3.8. The sugar-containing component is represented by sand sugar, refined sugar or concentrated apple juice. For obtainment of the colour gamut required it is recommended that the blend is treated with activated carbon. Added to the blend is a fermentation activation agent that may be represented by inactivated yeast on a carrier, yeast autolysates, salts containing nitrogen, magnesium or phosphorus. The blend undergoes secondary fermentation in fermentation reservoirs by periodic method, stirred, at a 15-25°C temperature during 12-18 days until pressure in the reservoirs is no less than 400 kPa at 20°C. Apportion of wine having undergone secondary fermentation is seasoned during 10-30 days, chilled to 0-(-)3°C, filtered and delivered into the receiving reservoir. The remaining portion is chilled to 0-(-)3°C, filtered and delivered into the receiving reservoir. The seasoned and the unseasoned wine portions are mixed in quantities of 20-50% and 50-80% accordingly with the sugar-containing component is dosaged for the required sugar weight concentration condition. Then sparkling apple wine is seasoned in the receiver reservoirs during at least 6 hours, filtered and bottled. Due to optimum blend composition and secondary fermentation process intensification one provides for qualitative peculiarities (sparkling and foaming properties) of the sparkling wine, a harmonious taste with light fruit tones in the flavour that manifest themselves depending on the sugar-containing component used.

EFFECT: invention enables improvement of the finished product quality, provision for its stability during the process of the whole of the period of storage with such wine organoleptic evaluation increased by 0,3 scores.

4 cl, 2 ex

FIELD: food industry.

SUBSTANCE: dry wine yeast providing for active fermentation is reactivated by way of mixing dry wine yeast preparation with a nutrient medium consisting of wine materials blend and sugar with a natural yeast-based product added to the nutrient medium in an amount of 1 kg per 1 kg of yeast. Preliminarily reactivated dry wine yeast is separately added to freshly squeezed and reconditioned apple juice in an amount from 20 to 30 g/l and the juice is separately fermented at a temperature of 15-25°C till residual content of sugars is 3-6 g/dm3. Upon fermentation completion the wine material is racked off and subjected to fining, racked off, filtered and forwarded for storage before usage in blends. The blend for sparkling apple wine is prepared of bottling-stable apple wine materials prepared by way of fermentation of reconditioned and fresh apple juice taken at a 2:1-5:1 ratio. Then the blend is separated in two portions. The first portion is used for preparation of a fermentative mixture by way of addition of reactivated dry wine yeast and a sugar-containing component for content of sugar and weight concentration of acids titrated (in conversion to malic acid) to be 20.0-26.0 g/dm3 and 5.0 - 6.0 g/dm3 accordingly. Added to the produced fermentative mixture is a fermentation activation agent represented by inactivated yeast on a carrier, yeast autolysates and nitrogenous compounds. The fermentative mixture undergoes secondary fermentation in fermentation reservoirs by periodic method at a 15-25°C temperature during 12-18 days, periodically stirred, until pressure in the reservoirs is no less than 400 kPa at 20°C. The wine is chilled to 0-(-)3°C, filtered and delivered into the receiving reservoir where the sugar-containing component is dosaged for the required sugar weight concentration condition. Sparkling apple wine is seasoned in the receiver reservoirs during at least 6 hours, filtered and bottled. Reactivated dry wine yeast and the sugar-containing component are added to the second blend portion for content of sugar in the tirage mixture and weight concentration of acids titrated (in conversion to malic acid) to be 20.0-26.0 g/dm3 and 5.0 - 6.0 g/dm3 accordingly. The produced tirage mixture is bottled and subjected to secondary fermentation at a 10-12°C temperature during 30 days. Upon secondary fermentation completion wine is separated from yeast deposit by way of transvasion and filtering, chilled to 0-(-)3°C and filtered. Then it is delivered into the receiver reservoir and added the sugar-containing component to for the required sugar weight concentration condition. Sparkling apple wine is seasoned in the receiver reservoirs during at least 6 hours, filtered and bottled and/or (prior to addition of the sugar-containing component to wine having undergone secondary fermentation by bottle method) mixed with wine having undergone secondary fermentation by periodic method at a 1:2-1:4 ration, then seasoned during at least 6 hours, filtered and bottled.

EFFECT: invention enables improvement of the finished product quality, provision for its stability during the process of the whole of the period of storage and a possibility to produce sparkling wines by different preparation methods with such wine organoleptic evaluation increased by 0,3 scores.

4 cl, 3 ex

FIELD: wine making industry, production of sparkling wines.

SUBSTANCE: method involves preparing a blend with the mass concentration of sugars 2.0-2.2 g/100 cm3, an aqueous suspension of the natural dispersed mineral (palygorskite or hydromica) and yeast diluting solution that are added to the blend. Method can involves addition of preliminary grown yeast cells immobilized in dispersed mineral to the blend instead an aqueous suspension of mineral. Then the secondary fermentation of blend mixture is carried out followed by enrichment of wine with biologically active substances of yeast, filtration, exposition and bottling. The secondary fermentation of the blend mixture is carried out in a single apparatus in continuous flow by passing the blend mixture through a layer of filling agent packs sunk in the blend. Filling agent represents glass beads with specific surface area 800-900 m2 and in consumption of the blend mixture 1 dal/h. The natural dispersed mineral with yeast cells immobilized is fixed on surface of glass beads. Proposed method provides reducing period for carrying out processes of secondary fermentation, elevating process for enrichment wine with biologically active substances of yeast and simultaneous filtration. Except for, method provides reducing labor intensity of the filtration process and excluding loss of the ready product, enhancing quality of the ready product due to enhancing foaming and sparkling properties. Time storage of wine is elevated by two-fold.

EFFECT: improved producing method.

1 tbl, 5 ex

FIELD: wine production.

SUBSTANCE: grape is bruised to produce fiber. Fiber is infused for 2-4 h at 20-25°C, and then juice is separated, disintegrated into two disparate parts in ratio of 8:2. Major part is fully fermented and the minor one is concentrated in vacuum at 40-90°C to volume decrease by 3-4 times. During concentration bouquet-forming fraction in amount of 1-5 vol.% is sampled and stored at 0-4°C. Concentrated juice is stored at 5-12°C. Mixture for fermentation is prepared by addition of 1-2 vol.% sugar, 3-5 millions of yeast cell and mixture is fermented again at 12-15°C to produce sugar content of 0.2-0.4 %. Sparkling wine is stored at 12-18°C, cooled to minus 2 - minus 4°C, conditioned for 1-3 days and defecated. Concentrated juice and bouquet-forming fraction in amount of 6-8 % and 1-3 % respectively are added in defecated wine with subsequent bottling.

EFFECT: wine with improved organoleptic properties and quality.

2 ex

FIELD: wine production.

SUBSTANCE: wine is cooled to minus 2 - minus 5°C, with simultaneous adsorption of suspended particles in dynamic regime by wine passing through argol crystal-containing adsorbent surface in ratio wine:adsorbent:argol of 90:9:1. Then wine is carbonated at plus 4 - minus 1°C under excessive carbon dioxide pressure of 200-500 kPa. Concentrated juice and bouquet-forming fraction obtained during juice concentration in amount of 4-8 % and 1-3 % respectively are added in carbonated wine. Method of present invention makes it possible to increase wine stability from 3 to 5 months.

EFFECT: wine with improved organoleptic properties and increased stability.

2 cl, 2 ex

FIELD: wine-producing industry.

SUBSTANCE: method involves preparing blend by mixing natural breed dry white wine materials and champagne wine materials that are treated by the conventional method, filtered and kept for 10 days, not less. Part of treated blend is used for preparing liqueur with the sugar content 60 g/100 cm3 and also for preparing fermenting mixture wherein aromatic, background and aroma-stabilizing components are added in form of milled, dry, fresh spice-aromatic raw as in form of products of its processing added as measured the content of essential oil in the ready product 50-70 mg/dm3 in the following ratio of components of the total content of adding raw, %: 70-80, 10-20 and 5-10, respectively. Fermenting mixture is fermented under pressure 0.50-0.55 MPa at temperature 11-14°C for 5 days, kept for 3 months, not less, cooled to (-3)-(-4°)C, dosed the expedition liqueur to provide the required conditions by the sugar content and filtered followed by bottling. Flower, citron and muscatel composition are used as aroma-determining components, and matricary flowers or mint herb, or violet roots are used as background components. Sweet clover herb or sweet flag roots, or clary sage (absolute) are used as aroma-stabilizing components. Lemon sage-brush herb or common balm herb, or lemon catmint herb and lemon aroma alcohol can be used as citron composition. Rose (absolute) and/or marjoram herb, and/or linden flowers are used as flower composition, % of the total mass of spice-aromatic raw: rose, 202-5; marjoram, 60-65, and linden, 10-20. Elder flowers, coriander seeds and lemon aromatic alcohol are used as muscatel composition in the following ratio of components, % of the total mass of spice-aromatic raw: 50-55; 30-35 and 15-25, respectively. Proposed invention provides enhancing sparkling and foamy properties of ready product, its stability against turbidity and biological value and to confer spice aroma with flower and muscatel tints to wine.

EFFECT: improved producing method, improved and valuable properties of wine.

7 cl, 3 tbl, 6 ex

FIELD: wine producing industry.

SUBSTANCE: method involves treatment of assemblages of wine materials by the known technology and blend is prepared based on thereof. In the blend wine materials of grape strain Pinout, Chardonnet and Traminer are used in the ratio = (1-3):(2-3):(1-2), respectively, in the amount 60% of the blend, not less. By the known method the yeast pure culture diluted solution, reservoir and expeditionary liqueur are prepared preliminary. The latter is prepared with the sugar content 700-800 g/dm3 by using cognac alcohols with seasoning time 5 years, not less, and seasoning 180 days, not less. Reservoir liqueur and yeast diluted solution are added to the blend, fermenting mixture is subjected for deoxygenation and subjected for the secondary fermentation (champagnizing) in a fermenter or the system of in-line joined apparatus. Then champagnized wine is kept in reservoirs at temperature 12-15°C for 180 days, not less. In the keeping process yeast precipitation is prevented by light babbling with carbon dioxide for 15-20 min 1-2 times per a month in simultaneous maintaining the pressure in reservoir = 450-500 kPA. Then expeditionary liqueur is added to seasoned champagnized wine by small doses as 4 dal/h in the amount providing the mass concentration of sugars in the ready product as 20.0-25.0 g/dm3. Then wine is filtered, treated by cold at minimally permissible temperature, subjected for resting and filtered followed by bottling. Proposed method allows enhancing organoleptic indices of the ready product by approaching their to wine indices prepared by the bottle method. Undesirable substances, for example, hydrogen sulfide tones are removed by scouring in the process of seasoning of champagnized wine and under maintaining the necessary pressure value. This promotes to formation of pure wine aroma and maintaining precipitated yeast cells as suspension allows carrying out the best their contact with wine and to enrich its with the content of yeast cell more effectively. The discrete dosing of expeditionary liqueur promotes to the best stirring wine that in combination with a set of wine materials used enhances organoleptic indices of the ready product. Testing score is 9.8.

EFFECT: improved producing method.

2 cl, 3 ex

FIELD: wine producing industry.

SUBSTANCE: invention relates to a method for manufacturing champagne. Method involves the following stages. Blend of champagne wine materials treated by the known procedure is cooled to temperature (-3)-(-4)°C and kept for 1-2 days. Then blend is separated for two parts and one part is used for preparing reservoir liqueur and another part is used for fermentation mixture. Reservoir liqueur is prepared by mixing one part of blend wine materials with sucrose, enrichment with biologically active and surface-active substances of yeast by addition of precipitate yeast precipitating during the champanizing process taken in the amount 200-400 ml of cells/cm3 and yeast autolyzate in the amount 0.1-1.0% of liqueur volume and keeping for 10-30 days. Yeast diluted solution of pure yeast culture is prepared by the known method preliminary. For preparing the fermentation mixture reservoir liqueur and yeast diluted solution are added to the second part of blend up to the content of sugar 20-22 g/dm3 and amount of yeast cells 3-5 mln/cm3. Fermentation mixture is fed into apparatus for wine champanizing wherein the secondary fermentation occurs and then after the complete fermentation of sugar the process for enrichment of wine with biologically active components of yeast occurs. The champanizing process is carried out by continuous or periodic method. In 17-25 days champanized wine is separated for two flows and one flow is kept for 3, 6 or 9 months. The second flow is fed for bottling. Expeditionary liqueur is prepared based on old seasoned blend of wine materials by its mixing with sucrose and with addition of precipitated yeast or yeast autolyzate and oak extract in the amount 0.01-0.1% to liqueur volume. Seasoning the expeditionary liqueur is carried out for 60-100 days. Precipitated yeast precipitating in the champanizing process is used in the amount 200-400 ml of cells/cm3 and yeast aulolyzate in the amount 0.1-1.0% of liqueur volume. Before bottling expeditionary liqueur is added to wine to provide required conditions for ready champagne. Proposed method provides enhancing organoleptic indices of the ready product, increasing the tasting score by 0.2 due to the more complete extraction of yeast cells components and its enrichment with yeast autolysis and oak component products and by enhancing the tint seasoning. Invention provides simplifying method due to exclusion of oxygen degassing of blend and reducing the cost of production due to exchange of cognac alcohol with oak extract.

EFFECT: improved manufacturing method.

4 ex

FIELD: wine making industry.

SUBSTANCE: invention relates to production of sparkling wines. Method for producing sparkling wine involves carrying out processes of fermentation, secondary fermentation and bottling. For this aim method involves fermentation process of white, pink or red grape juice of the grade "PINO" to the alcohol content 2 vol.%, not less followed by alcoholization with cognac alcohol or cognac up to the alcohol content 14-25 vol.%. The prepared alcoholized wine material is diluted with grape juice of the same grape grade up to the alcohol content 8-9 vol.% followed by the secondary fermentation up to the alcohol content 10-12 vol.% and the following bottling at negative temperatures. Invention provides enhancing organoleptic indices of the ready product. The tasting score is from 8.7 to 9.34.

EFFECT: improved producing method.

2 cl, 2 tbl, 3 ex

FIELD: wine making industry.

SUBSTANCE: method for producing sparkling drink involves blending white, pink or red grape juice of grade "PINO" with cognac alcohol or cognac up to the alcohol content 8-9% and the sugar content 110 g/dm3, not less. Prepared product is subjected for fermentation up to the alcohol content 10-12 vol.% and the sugar content 75-90 g/dm3 and bottled under gas pressure 100 kPa, not less. Invention provides enhancing organoleptic indices of drink and increase of the testing score from 8.64 to 9.16.

EFFECT: improved producing method.

2 cl, 2 tbl, 3 ex

FIELD: wine-making.

SUBSTANCE: method comprises introducing liquor and yeast ferment to the blending to provide concentration of sugar and yeast cells in fermenting mixture 20-22 g/dm3 and 3-5 mln/cm3, respectively, preparing fermenting mixture by removing oxygen, filtering and secondary fermentation inside the bank that has seven vessels by continuous method during 17-20 days at a temperature below 10-12° C at a concentration of yeast cells up to 8 mln/ml, separating sparkling wine into two streams and maturing both of them in the bank in the presence of yeast cells during 1.0-1.5 months at a temperature 12-15°C. The sparkling wine is then filtered, matured at a temperature -2 - -4°C during 1.0-1.5 days, matured during five days at the same temperature, filtered, and bottled.

EFFECT: improved organoleptic characteristics.

1 cl, 6 ex

FIELD: alcoholic industry.

SUBSTANCE: method for producing alcohol-containing drink involves removal of aroma, flavor and odor from grape and/or fruit-berry, and/or fruit wine material followed by decolorizing to obtain a base. Removing and decolorizing are carried out by any known method, for example, by using a sorbent and/or membranes, and/or sulfitization and gluing and distillation to isolate components providing aroma, flavor and taste of wine. Dehydration can be carried out by any known method. The base represents decolorized grape and/or fruit-berry, and/or fruit wine material no comprising aroma, flavor and odor, or its concentrate in a liquid and/or gel-like, and/or powder-like state. The concentrate comprises 1.0-70% of ethyl alcohol and up to 1000 mg/dm3 of the total content of secondary and by-side fermentation products. Method involves preparing the blend of alcohol-containing drink by mixing a base prepared by above described technology in the amount 1% of the volume drink and components provided by the specific formula, not less. The blend is stirred and the drink can be seasoned and filtered and subjected for the technological treatment for providing pouring-resistance of the base and blend and saturated with carbon dioxide. The base is used in the amount 1.0%, nor less, of the volume of alcohol-containing drink, and components provides by the specific formula, the balance, for providing necessary organoleptic indices and the volume part of ethyl alcohol, from 0.5% to 70%. The base as a concentrate can be diluted with any diluting agent, and the base as a powder is dissolved in any food solvent up to a liquid state, or firstly it can be to dissolve to the concentrate conditions followed by diluting. After dilution a concentrate or dissolving a powder the base is filtered expediently. Any components or their combinations permitted for using in food industry can be added to the formula. The claimed inventions provide enhancing organoleptic indices of the ready product by 0.2-0.3 score and their stability, and stability of the ready product during storage up to 3 years and above. The base composition used in producing alcohol-containing drinks prevents change of organoleptic properties of the ready product associated with changes of wine material and/or wine during storage and confers fullness taste and enhancing aroma to various drinks.

EFFECT: improved producing method, enhanced and valuable properties of drink.

13 cl, 30 ex

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