| 摘要 |
The invention relates to the wine industry, namely to a process for the production of sparkling wine.The Process, according to the invention, involves the preparation of the fermentation mixture of treated wine stock, leaven, sugar syrup and grape must, the secondary fermentation, stoppage of the secondary fermentation, optionally conditioning of the produced wine, rest and isobaric bottling. At the same time, the preparation of the fermentation mixture and the second fermentation are carried out in two stages, in the first stage in the wine stock is introduced sugar syrup in an amount necessary to reach the sugar content of 4…8 g/dm3 and are fermented 2…6 g/dm3 of sugars, and in the second stage is introduced grape must in an amount necessary to reach the sugar content of at least 20 g/dm3 with subsequent fermentation of 14…18 g/dm3 of sugars. |
