| 摘要 |
wine industry, particularly, production of champagne, sparkling and carbonated wines. SUBSTANCE: before complex fining, assemblages of champagne wine materials are subjected to foaming by carbon dioxide for 20-40 min under pressure of 0.03-0.05 MPa. Then formed foam fractions are selected in amount of 10-20% from initial volume of each assemblage, combined and kept. After foaming, assemblages are subjected to complex fining and blending. Blend is treated with cold, and after it, foam fractions in amount of 10-12% from blend volume are added in blend, and it is kept up to its champagnization. EFFECT: increased foam-forming ability of champagne wine materials, maintenance of aroma and taste of young champagne wine materials in prepared product. 1 tbl, 6 ex |
