| 摘要 |
The invention refers to the wine industry, in particular to a process for producing pearly wine. The process, according to the invention, includes blending of the treated wine stock, cooling of blending up to the temperature of 8à10?C, impregnation of blending with carbonic acid gas of exogenous origin up to the pressure of 50à100 kPa, administration of the solution of pure yeast culture in the quantity of 5à8 mln.cell/cm3 and of the tank liqueur in the quantity necessary for obtaining in the finished product the pressure of 150à250 kPa at the temperature of 20?C, secondary fermentation, yeast ageing of wine during 30à90 days at the temperature of 10à12?C, cooling, filtration and isobaric bottling.
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