| 摘要 |
A process for preparation of semi-dry classical champagne of Ukraine comprises the preparation, processing and assemblage of wine materials, blending, preparation of tirage mixture, its bottling and bottle fermentation, after tirage ageing, riddling and decordage, introduction of dosage liqueur, control ageing. The champagne wine materials, prepared of grapes of varieties Pinot black, Chardonnay, Riesling Rhine, cultivated in Sevastopol and submontane regions of Crimea, are used; at preparation of tirage mixture the wine starter is added to the blend. At that the wine starter of pure culture yeast is prepared using the champagne strain Ш-7 HC of species Saccharomyces vini. |
