US-12624321-B2 - Opacified sparkling white wine and method for producing same

Abstract

The invention relates to a bottled sparkling white wine and to the method for producing same. The bottled wine contains a measured amount of an opacifying agent that does not alter the organoleptic properties of the wine; said measured amount, added prior to final corking of the bottle, consists of a suspension of finely divided oenological activated carbon in a food-grade liquid.

Inventors

• Vilhem Robert WESSMAN

Assignees

• MAISON WESSMAN

Dates

Publication Date

20260512

Application Date

20210629

Priority Date

20200630

Claims (4)

1. 1 . A sparkling white wine packaged in bottles, characterized in its containing a dose of activated carbon not altering the organoleptic properties of the wine consisting of a suspension in a liquid food of finely divided oenological activated carbon with a particle size of 5 μm or less.
2. 2 . A sparkling white wine according to claim 1 , characterized in that the finely divided oenological activated carbon has a particle size of less than 3 μm for 90% of the carbon particles.
3. 3 . A sparkling white wine according to claim 1 , characterized in that the liquid food is distilled water or wine.
4. 4 . A sparkling white wine according to claim 1 , characterized in that the concentration of finely divided oenological activated carbon of a dose is between 5 and 50 mg/L.

Description

FIELD OF THE INVENTION This invention refers to sparkling white wine and its production method, for a bottled sparkling white wine, There are many methods of making bottled sparkling white wine in bottles of varying volume, from half bottles, to bottles of the standard content, to magnums and various other forms of larger bottles. In short, the best known sparkling white wines are a sparkling wine obtained from a primary fermentation of the must, then the addition of a tirage liqueur to carry ensure a secondary fermentation in the bottle. After at least 15 months of ageing (for champagne), the bottles are stirred (remuage) then disgorged (degorgement) and before definitive corking, the shipping liqueur is addeda sparkling wine can be obtained in a closed vat (or Charmat) method by a primary fermentation of the must, while the secondary fermentation (“prise de mousse”) takes place in special closed vats designed to resist to the pressure. When the wine has become sparkling (pressure around 6 bar at 15° C.), it is filtered and then transferred to bottles, then before final corking (corks), the bottle is topped up with liqueur de dosage (liqueur).a sparkling wine obtained by the ancestral method (referred to as dioise) by partial primary fermentation of the must (the fermentation is stopped by cold), the wines are then filtered, and the bottles are washed before being refilled. After a secondary fermentation in the bottle, these bottles are stirred and then disgorged before final corking.A sparkling wine obtained by the gasification method. After clarification of the wine coming from alcohol fermentation, the pressure is obtained by direct dissolution of exogenous carbon dioxide in the vat, followed by transfer to the bottle. The bottles are then permanently corked before being marketed. STATE OF THE ART Special wines include sparkling (mousseux) wines made from grapes, must or wine processed according to the techniques accepted by the OIV, characterised, on uncorking, by the generation of a more or less persistent foam due to the release of exclusively endogenous carbon dioxide. The overpressure of the gas in the bottle is at least 3.5 bar at 20° C. However, for bottles containing less than 0.25 litre, the minimum overpressure shall be reduced to 3 bar at 20° C. Depending on the production technique, sparkling wines are said to be by: secondary fermentation in the bottle,secondary fermentation in a closed vat. The wine is said to be dry (brut) when it contains a maximum of 12 g/l of sugar with a tolerance of +3 g/l,extra dry (extra-sec) when it contains at least 12 g/l and at most 17 g/l with a tolerance of +3 g/l,dry (sec), when it contains at least 17 g/l and at most 32 g/l with a tolerance of +3 g/l.semi-dry (demi-sec), when it contains between 32 and 50 g/l,sweet (doux) when it contains more than 50 g/l. Sparkling wines are also defined and regulated by CE regulation 478/2008 which defines eight main categories of sparkling wines. The French regulations make a distinction between four categories. Sparkling wines are usually obtained using the traditional method, commonly called the Methode Champenoise, which can be summarised in a few stages: the must is fermented and then the unfermented wine is bottled with a tirage liqueur and yeasts to initiate the secondary fermentation. After at least fifteen months of ageing, the bottles are stirred (remuage) then disgorged, and before final corking, the liqueur (liqueur d'expedition) is added. This sparkling white can be white or rosé. The quantitative characteristics of these colours are not referred to in any codex or technical chart. There are also sparkling red wines, for example, the Italian Lambrusco, obtained by the natural method, or by gasification. This wine is traditionally red with a purplish-red colour. Italy also produces Sparkling Shiraz which is a sparkling red wine made from a black grape variety like Lambrusco. These rosé or red sparkling wines are clear, transparent or translucent wines. There is also a known method wherein wine making processes sometimes use oenological activated carbon (charbon actif cenologique—CAO). This activated carbon is defined by the International Oenological Codex (IOC): 53; OENO 7/2007). It is used to colour or deodorise the must. It can also be used for wine-making The carbon is extracted from the wine by filtration, fining and/or centrifugation. The activated carbon that may be added to the must, having absorbed the chemical components that have a negative influence from the health or sensory standpoints, is collected with the waste must from the vat after various operations such as racking. The wine collected from the vat no longer contains any activated carbon. PURPOSE OF THE PURPOSE OF THE INVENTION The purpose of the present invention is to develop a stable, opaque, sparkling, white wine and means for obtaining such a wine. ABSTRACT AND ADVANTAGES OF THE INVENTION For this purpose, the invention concerns a bottl