Technological process for producing demi sec sparkling wine with cost reduction, reduced processing time and defined quality standard

摘要

Technological process for the production of demi sec sparkling wine with cost reduction, processing time reduction and defined quality standard. The present invention relates to the development of a technological process in order to reduce the costs generated in the manufacture of demi-sec sparkling wines and to facilitate the maintenance of their quality standard, sensorially enhancing the drink in accordance with the Brazilian palate. The fermentation process involved two steps, the first to form the base fermentate and the second to pressure-resistant bottles or vats to promote natural gasification through the addition of aromatic yeasts. In the second fermentation, the addition of nutrients essential for the fermentation is made through the expedition liqueur which in this case was the apple juice concentrate, making the gasification process fifty percent faster than the classic method. Provides flavor precursor compounds that will enhance the frustrated feel of the drink. A combination of sweeteners has been added which will not be altered during the fermentation process by imparting sweetness to the product upon exhaustion of sugars from the expedition liqueur. Different concentrations of propylene glycol alginate were tested to obtain a discrete and persistent foam. The combination of residual sweetness, aroma, foam stabilizer and gasification, as well as standardized form a harmonization with high consumer acceptance.