Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1988-06-22
1991-01-01
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
426 15, 426 62, 426592, C12G 106
Patent
active
049817000
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE ART
The present invention relates to the technology of making beverages, particularly, to the technology of making wine and still more specifically, to a process for producing sparkling wines.
PRIOR ART
Known in the art is a process for producing white or red sparkling wines in a continuous flow, wherein blend white wine materials are subjected to deaeration in the presence of yeast immobilized on a sorbent. Then a fermentation mixture is prepared from white or red blend wine materials, tank liqueur, and yeast, so that the content of yeast cells in the fermentation mixture should be 3-5 mln/ml. The resulting fermentation mixture is supplied in a continuous flow to a champagnization zone, wherein a layer of sorbent in provided, on which the yeast cells are retained continuously. In the champagnization zone secondary fermentation is effected, alongside of enrichment of the wine with biologically active substances that are products of yeast autolysis. The sparkling wine outgoing from the champagnization zone is chilled, filtered, and bottled (SU, A, 582279).
In accordance with the prior-art process, young yeast after having been grown under aerobic conditions is introduced into the fermentation mixture supplied to the champagnization zone. In this case the fermentation activity of the yeast is not sufficient for an effective functioning under the champagnization conditions. Furthermore, the quantity of liqueur, required for the secondary fermentation, is fed to the fermentation mixture in one flow. Under these conditions readaptation of the yeast for the anaerobic vital activity slows down.
As a result, the biosynthetic functions of the yeast weaken, the fermentation of sugar at the stage of secondary fermentation is incomplete, and, as a consequence, the secondary fermentation stage becomes longer, whereas the stage of enriching the wine with biologically active substances, at which the high organoleptic characteristics of sparkling wine are formed, is shortened.
The prior-art process gives sparkling wines scored at 8.8-9.0 in terms of the ten-point hedonic scoring system. This is inferior to the organoleptic characteristics inherent in the sparkling wine prepared by the classical procedure (in bottles).
Furthermore, at present in the production of rose sparkling wines a periodic procedure is used (in tanks) (cf. "Technological Instructions for the Production and Quality Control of Sparkling Wines", 1971). A blend for rose sparkling wine is prepared from rose wine materials or by blending red and white wine materials. Liqueur and yeast are introduced into the blend, and the mixture is subjected to champagnization. The resulting rose sparkling wine is chilled, mixed, if necessary, with expedition liqueur, filtered and bottled.
With this procedure the resulting product cannot be standard in its organoleptic properties, colour and other physico-chemical characteristics, because in the process of champagnization of rose blend wines their colour changes, the intensity of the specific aroma and taste, characteristics of rose and red wine materials, declines. Each lot of finished wine differs in the above-cited characteristics.
DISCLOSURE OF THE INVENTION
The present invention is directed to the provision of a process for producing sparkling wines noted for an improved quality, differing in their taste, aroma, and colour, by enhancing the biosynthetic functions of yeast.
Said object is accomplished due to the fact that in a process for producing sparkling wines in a continuous flow, comprising deaeration of a blend of white wine materials in the presence of yeast, immobilized on a sorbent, supply of a blend of red wine materials or deaerated white wine materials, liqueur and yeast to a champagnization zone, wherein a layer of a sorbent is provided, for effecting secondary fermentation, for enriching the wine undergoing champagnization with the products of autolysis of the yeast immobilized on the sorbent; chilling, filtering and bottling of the wine; according to the present invention, in the ch
REFERENCES:
patent: 3062656 (1962-11-01), Agabalianz et al.
patent: 3545978 (1970-12-01), Gerasimovich et al.
patent: 4265914 (1981-05-01), Sarishvili et al.
patent: 4504496 (1985-03-01), Underberg et al.
Reitblat Bella B.
Sarishvili Naskid G.
Storchevoi Evgeny N.
Vaganov Vyacheslav M.
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