Process for producing sparkling wines

摘要

PCT No. PCT/SU87/00123 Sec. 371 Date Jun. 22, 1988 Sec. 102(e) Date Jun. 22, 1988 PCT Filed Nov. 5, 1987 PCT Pub. No. WO88/03557 PCT Pub. Date May 19, 1988.The invention relates to the technology of making beverages. The process of the invention for producing sparkling wines is carried out in a continuous flow by deaerating a blend of white wine materials in the presence of yeast immobilized on a sorbent. The deaerated blend of white wine materials in a mixture with liqueur is introduced into a champagnization zone, wherein a layer of a sorbent is provided, under this layer of sorbent. The yeast required for carrying out secondary fermentation in the champagnization zone and enriching the wine being champagnized with biologically active substances is subjected to adaptation to the champagnization process conditions. To this end, the yeast is placed into the champagnization zone, where the yeast is kept for a certain period of time, isolated from the wine being champagnized. On completion of the adaptation, the yeast is mixed with liqueur and fed under the layer of sorbent for effecting the champagnization, a mixture of the blend with liqueur being also fed under said layer of sorbent. The champagnized sparkling wine this produced is chilled, filtered and directed to bottling.