| 摘要 |
A process for production of green icy sparkling wines containing carbon dioxide, according to which the dry fermentation of must blend of self-floating and press fractions is carried out, its clarification, and secondary fermentation with yeast adding. The blend is prepared from self-floating and press fractions, mixture fermentation is carried out with addition of wine starter and cryoconcentrate of must, and it is realized in consumer containers. |
