Process for producing yeast extract intended for wine production and processes for producing wines with its use

摘要

The invention relates to the wine-making industry, namely to a process for producing yeast extract intended for wine production and to processes for producing wines with its use.The process for producing yeast extract provides for the separation of the liquid yeast precipitate from the wine after fermentation, acidification of the precipitate with food acid or acids to achieve a concentration of titratable acids of 20…60 g/dm3, sulphitation up to a content of sulfurous acid of 500…2000 mg/dm3 and subsequent maturation during 48…240 hours. After maturation the yeast extract is optionally diluted with wine in the ratio of 1:(4…6) respectively, is clarified and separated from the yeast.The process for producing dry wine provides for the administration into wine of said yeast extract in an amount of 0.25…2.50 mass% from the wine volume and the process for producing sparkling wine provides for the administration into the fermentative mixture of yeast extract diluted with wine and clarified, in an amount of 0.5…5.0 mass% from the fermentative mixture volume.