Alcoholic effervescent yeast-contg. drink prepn. - by adding yeast and sweet reserve to filtered wine and cold-fermentation in bottle

摘要

Alcohol-contg. drinks are prepd. by first freeing a quality wine from yeasts, bacteria and other micro-organisms by germ-free cold-filtering. 2-4% natural yeast, e.g. champagne yeast, is then added and also a sweet reserve quantity such that after cold fermentation, in bottle, the CO2 over-pressure in end-prod. does not exceed 2.5 bar and the residual sugar content is negligible. A pearl wine-type drink is prepd. by combining a partic. good taste with long small-bubble effervescence, the health-promoting activity of natural yeast and the invigorating effect of carbonic acid.