C - Chemistry – Metallurgy – 12 – G
Patent
C - Chemistry, Metallurgy
12
G
195/3
C12G 1/06 (2006.01) C12H 1/14 (2006.01)
Patent
CA 1129356
- 1 - A process for improving the flavour and/or the mousseux of sparkling wines and sparkling wines produced according to said process. ABSTRACT OF THE DISCLOSURE A process for improving the flavour and/or the mousseux of sparkling wines is described. Sparkling wines are wines which contain a permanent visible excess of car- bon dioxide, like champagne, Sekt, crackling wines and vino spumante. Of said sparkling wines the most preferred organoleptic properties, i.e. flavour, 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 flavour and/or the mousseux of any kind of sparkling wines, i.e. those prepared according to the champagne methode, 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-pyro- phosphoric acid salt (thiamine diphosphate salt ). A spe- cial 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 - 2 - process for making the sparkling wines, prior to the final corking of the filled bottles.
307628
Lembke Andreas F.
Underberg Emil
Gowling Lafleur Henderson Llp
Underberg-Handels Ag
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