PROCESS FOR IMPROVING THE FLAVOUR AND SPARKLE OF SPARKLING WINE, CHAMPAGNE OR PEARL-WINE

摘要

A process for improving the flavor and/or the mousseux of sparkling wines is described. Sparkling wines are wines which contain a permanent visible excess of carbon dioxide, like champagne, Sekt, crackling wines and vino spumante. Of said sparkling wines the most preferred organoleptic properties, i.e. flavor, fragrance and taste, which is also influenced by the special properties of the excess carbon dioxide of said sparkling wines, and also the most desirable formation of small carbon dioxide bubbles when the bottle is opened, i.e. the most preferred mousseux, have such sparkling wines which are prepared according to the time consuming and very expensive champagne method. In the present process the flavor and/or the mousseux of any kind of sparkling wines, i.e. those prepared according to the champagne method, and also those which are prepared according to far cheaper methods, is highly improved by adding at least one material selected from the following group of materials, which comprises: amino acids, amino acid derivatives, thiamine (vitamin B1) and thiamine-pyrophosphoric acid salt (thiamine diphosphate salt). A special preferred product which is added is a hydrolysate of a protein containing material, preferably an autolysate of yeasts. Said material can be added in any step of the process for making the sparkling wines, prior to the final corking of the filled bottles.