Process for obtaining a sparkling alcoholic beverage where wine macerated in hops is mixed with vegetable water and/or water, and addition of wine concentrate and concentrated fruit and/or vegetable juice

A process for obtaining a sparkling alcoholic beverage, comprising the following steps:

• a. receiving white, pink or black grapes clusters, separating berries from stems of the grape clusters, and crushing the berries;
• b. adding between 0.1 and 10 g/hL of pectolytic enzyme and/or cellulases and/or hemicellulases to the crushed berries of step (a) and pressing said mixture of crushed berries and enzymes in a pneumatic press separating grape juice from skins and seeds;
• c. clarifying the grape juice obtained in step (b), separating by decantation solids from grape juice by adding between 0.1 and 10 g/hL of pectolytic enzymes, cellulases and hemicellulases;
• d. fermenting the clarified grape juice of step (c) by adding yeasts selected from Saccharomyces cerevisiae genus at doses between 10 and 50 g/hL and nitrogen compounds at doses between 10 and 100 g/hL;
• e. clarifying the wine obtained in step (d) by physically separating the solid residues generated in the fermentation step by using drawing-off and/or centrifugation and/or earth, tangential or cloths filters;
• obtaining a wine with a turbidity level between 20 and 100 NTU;
• f. stabilizing the wine from precipitation of tartaric salts;
• g. adding hops or derivatives thereof to the wine obtained in step (f) at a dose between 0.1 and 10 g/L and macerating at room temperature for a time between 1 hour and one month;
• h. mixing in an isobaric tank between about 30% and about 70% of the wine of step (g) and between 70% and 30% vegetable water or water, between 0.1% and 10% white wine concentrate and concentrated white grape juice in a volume as to provide 0.1 to 200 g/L of sugar to the total mixture, wherein the vegetable water is obtained as a byproduct of fruit and/or vegetable juice concentration process, through the condensation of vapors generated in the concentration process which involves subjecting filtered and clarified juice to temperatures between 50 and 100° C. in order to concentrate its solids with total or partial removal of water;
• i. fermenting the mixture obtained in step (h) adding 15 to 30 g/hL of yeasts selected from Saccharomyces cerevisiae, Saccharomyces bayanus, Torulaspora delbrueckii, Schizosaccharomyces, Zygosaccharomyces, or Kluyveromyces and fermenting for a time from 1 hour up to 1 month at temperature between 8 and 30° C.;
• wherein between about 10 and about 50 g/hL of nitrogen compounds are added;
• obtaining a pressure of the gas generated in this fermentation varying from 100 kPa to 600 kPa;
• and
• j. filtering the beverage obtained in step (i) at temperatures under 10° C. adding concentrated white grape juice in a volume to provide between 0.1 and 200 g/L sugar or directly adding sugar together with acid citric at a concentration from 10 to 50 g/L and from 0 to 50 g/L, respectively.