Patent RU-2412988-C1 (RU)
Title: Sparkling apple wine production method
Inventor: OGANESJANTS LEV ARSENOVICH
IPC: C12G1/06
Filed: 2010-03-24
Granted: 2011-02-27
Abstract: 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/dm 3 . 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/dm 3  and 5.0 - 6.0 g/dm 3  accordingly, malic acid content being 4.0 - 6.0 g/dm 3  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