PROCESS FOR IMPROVING THE FLAVOUR AND/OR THE MOUSSEUX OF SPARKLING WINES AND SPARKLING WINES PRODUCED ACCORDING TO SAID PROCESS

摘要

- 1 -A process for improving the flavour and/or the mousseux ofsparkling wines and sparkling wines produced according tosaid process.ABSTRACT OF THE DISCLOSUREA process for improving the flavour and/or themousseux of sparkling wines is described. Sparkling winesare wines which contain a permanent visible excess of car-bon dioxide, like champagne, Sekt, crackling wines andvino spumante. Of said sparkling wines the most preferredorganoleptic properties, i.e. flavour, fragrance and taste,which is also influenced by the special properties of theexcess carbon dioxide of said sparkling wines, and alsothe most desirable formation of small carbon dioxide bubbleswhen the bottle is opened, i.e. the most preferred mousseux,have such sparkling wines which are prepared according tothe time consuming and very expensive champagne method.In the present process the flavour and/or the mousseux ofany kind of sparkling wines, i.e. those prepared accordingto the champagne methode, and also those which are preparedaccording to far cheaper methods, is highly improved byadding at least one material selected from the followinggroup of materials, which comprises: amino acids, aminoacid derivatives, thiamine (vitamin B1) and thiamine-pyro-phosphoric acid salt (thiamine diphosphate salt ). A spe-cial preferred product which is added is a hydrolysate ofa protein containing material, preferably an autolysateof yeasts. Said material can be added in any step of the- 2 -process for making the sparkling wines, prior to the finalcorking of the filled bottles.