摘要 |
The invention relates to wine-making industry, in particular to production of sparkling wines made of grape must. According to the disclosed method, provided are grape harvesting and processing; separation of self-flowing must; settling with clarification; preparation of fermenting mixture; open controlled fermenting; additional fermenting under isobaric conditions for grade; stop of fermenting by cooling; soaking at cold; rough and fine filtration; isobaric dispensing. The result is the possibility to preserve organoleptic properties of fresh grapes and surfactants, united properties of foaming and sparkling (bubbling) of high quality in finished product, production of sparkling wine without secondary fermenting. |