| 摘要 |
<p>The invention relates to the wine industry, namely to a process for producing white wine.The process, according to the invention, provides for the processing of grapes, separation and clarification of the fresh must, pumping of the clarified must into a technological capacity in an amount of 60…80% of its volume, fermentation of the must, secondary fermentation of young wine with periodic addition therein of 2…8 portions of fresh or fermenting must, each in an amount of 5…10% of the capacity volume, with periodic agitation of the yeast precipitate, at the same time each portion of must is added upon attainment of the concentration of sugars in the young wine of 5…10 g/dm3, and after addition of the last portion the postfermentation is carried out to drying, after which the wine is clarified and decanted.</p> |
