PROCESS FOR PRODUCTION OF VINTAGE FORTIFIED DESERT SWEET PINK WINE PINK MUSCAT MASANDRA

摘要

A process for production of “PINK MUSCAT MASANDRA” vintage fortified desert sweet pink wine, wherein grapes of variety Pink Muscat is added, grinding with stemming, production of marc, sulfatation, marc infusion, separation of mash from the marc, fermentation, fortification, clarification, racking off, loading for ageing, reprocessing to the necessary organoleptic parameters, bottling are carried out. Grapes of variety Pink Muscat is introduced with weight concentration of sugars of no less than 220 g/dmand titrating acids of 5.0-8.0 g/dmin the amount of 100%, and in racked off wine materials before loading for ageing weight concentration of iron, weight concentration of put extract and/or weight concentration of volatile acids, and/or weight concentration of sulphurous acid , weight concentration of titrating acids , weight concentration of sugars, and volume fraction of ethyl alcohol are controlled.