| 摘要 |
The alcoholic fermentation of a must of a red fruit other than grapes, or alternatively rhubarb, is brought about under conditions which permit the production of a strength of the order of 9 to 12% vol/vol of alcohol, the juice thus fermented is distributed into bottles with the addition of sugar and ferment and a second fermentation and aging are brought about according to the so-called champagne method. In another process, the fermented must is supplemented with an at least equal quantity of wine before the champagnisation.
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