RU2019118279A - Method for the production of sparkling wine - Google Patents

Method for the production of sparkling wine Download PDF

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Publication number
RU2019118279A
RU2019118279A RU2019118279A RU2019118279A RU2019118279A RU 2019118279 A RU2019118279 A RU 2019118279A RU 2019118279 A RU2019118279 A RU 2019118279A RU 2019118279 A RU2019118279 A RU 2019118279A RU 2019118279 A RU2019118279 A RU 2019118279A
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RU
Russia
Prior art keywords
wine
liqueur
bottling
production
mixture
Prior art date
Application number
RU2019118279A
Other languages
Russian (ru)
Other versions
RU2019118279A3 (en
RU2761878C2 (en
Inventor
Андрей Юрьевич ОЛЕФИРЕНКО
Дмитрий Вадимович ЮРЛОВ
Original Assignee
Андрей Юрьевич ОЛЕФИРЕНКО
Дмитрий Вадимович ЮРЛОВ
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Application filed by Андрей Юрьевич ОЛЕФИРЕНКО, Дмитрий Вадимович ЮРЛОВ filed Critical Андрей Юрьевич ОЛЕФИРЕНКО
Publication of RU2019118279A publication Critical patent/RU2019118279A/en
Publication of RU2019118279A3 publication Critical patent/RU2019118279A3/ru
Application granted granted Critical
Publication of RU2761878C2 publication Critical patent/RU2761878C2/en

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/06—Preparation of sparkling wine; Impregnation of wine with carbon dioxide

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Claims (1)

Способ производства игристого вина, включающий получение ассамбляжей из виноматериалов, их выдержку, приготовление купажа из виноматериалов, вторичное брожение и фильтрацию виноматериалов с получением сброженного вина, приготовление ликера, розлив в бутылки сброженного вина с добавлением в его состав ликера и сусального золота, отличающийся тем, что перед розливом сброженное вино смешивают с ликером с последующим охлаждением полученной базовой смеси до температуры от -2°С до +2°С (от минус 2°С до плюс 2°С), ее перемешиванием и фильтрацией, после чего отделяют часть полученной смеси, в которую вводят сусальное золото из расчета 0,0012-0,005 г на 1 л готового продукта, розлив осуществляют при температуре не выше +2°С, при этом указанную часть отделенной смеси дозируют в бутылки из расчета 2-10% от объема бутылки, после чего бутылки доливают базовой смесью до полного заполнения.A method for the production of sparkling wine, including obtaining assemblies from wine materials, their aging, preparing a blend from wine materials, secondary fermentation and filtration of wine materials to obtain fermented wine, preparing liqueur, bottling fermented wine with the addition of liqueur and gold leaf to its composition, differing in that, that before bottling, fermented wine is mixed with liqueur, followed by cooling the resulting base mixture to a temperature of -2 ° C to + 2 ° C (from minus 2 ° C to plus 2 ° C), stirring it and filtering, after which a part of the resulting mixture is separated , into which gold leaf is introduced at the rate of 0.0012-0.005 g per 1 liter of the finished product, bottling is carried out at a temperature not higher than + 2 ° C, while the specified part of the separated mixture is dosed into bottles at the rate of 2-10% of the volume of the bottle, after which the bottles are topped up with the base mixture until full.
RU2019118279A 2019-03-29 2019-06-11 Method for producing sparkling wine RU2761878C2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
UAA201903095A UA121091C2 (en) 2019-03-29 2019-03-29 METHOD OF PRODUCTION OF SPARKLING WINE
UAA201903095 2019-03-29

Publications (3)

Publication Number Publication Date
RU2019118279A true RU2019118279A (en) 2020-12-11
RU2019118279A3 RU2019118279A3 (en) 2021-07-22
RU2761878C2 RU2761878C2 (en) 2021-12-13

Family

ID=71115170

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2019118279A RU2761878C2 (en) 2019-03-29 2019-06-11 Method for producing sparkling wine

Country Status (2)

Country Link
RU (1) RU2761878C2 (en)
UA (1) UA121091C2 (en)

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19728090C1 (en) * 1997-07-02 1998-06-25 Ruedesheimer Weinkellerei Gmbh Rapid filling of e.g. bottles with sparkling wine containing gold leaf particles
UA49329A (en) * 2001-11-07 2002-09-16 Ігор Михайлович Грицан Sparkling wine and method of its production
UA49464A (en) * 2001-12-12 2002-09-16 Ігор Михайлович Грицан Aerated wine
ES2262455B1 (en) * 2006-07-31 2007-11-16 Rosa Lopez Araujo DRINK.
UA18185U (en) * 2006-08-23 2006-10-16 Halyna Mykhai Yakymets-Hrytsan Method for preparation of sparkling wine

Also Published As

Publication number Publication date
RU2019118279A3 (en) 2021-07-22
UA121091C2 (en) 2020-03-25
RU2761878C2 (en) 2021-12-13

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