| 摘要 |
FIELD: chemistry, food products. ^ SUBSTANCE: in order to produce reservoir liqueur blending of champagne wine material, processed by known method, is cooled to temperature minus 3-4°C, stood during 1-2 days and enriched with biologically active and surface-active components of wine yeasts. For this purpose liquid yeasts dilution of wine yeasts pure culture or rehydrated wine yeasts dilution with initial cell concentration from 5x106 to 1.5x109 cell/cm3 is subjected to action of acoustic field with fluctuation frequency from 50 Hz to 50 kHz and fluctuation intensity 1-40 Wt/cm2 during time period from 5 to 30 minutes with action periodicity from 1 to 2 times at temperature 5-25°C. Yeast dilution is divided into two parts in ratio 2:1 and one part is subjected to sparing processing by acoustic field until 30-40% of yeast cells are destroyed, with further introduction of enzyme preparation of proteolytic action for limited destruction of cell biopolymers by 10-15%, second part being subjected to acoustic action until 85-95% of cells are destroyed. Parts are combined in ratio 2:1 and added to reservoir liqueur in amount 4-8% after dissolving saccharose in blending or assemblage of wine materials and liqueur and filtration with thorough mixing of components, with further standing during 10-30 days. ^ EFFECT: enhancing organoleptic indices of finished product, increase of taster mark, liqueur quality and reduction of term of standing. ^ 3 ex |
