| 摘要 |
The process for preparation of vintage brut, dry, half-dry champagne, which comprises preparation, treatment and assemblage of wine materials, blending, preparation of tirage mixture, its bottling and bottle fermentation, after tirage ageing, riddling and decordazh, introduction of dosage liqueur, control ageing, where the champagne wine materials, prepared from the grapes of sorts Shardone, Risling Rhine, Pino white, Pino grey, Pino black, Kaberne Sovinghon, grown in Autonomous Republic of Crimea; at preparation of tirage mixture the wine starter is added to the blend at no less than 1 million /smof yeast cells and having concentration of no less than 80 million cells/sm, where the starter of pure culture yeast is prepared with application of champagne strain III-7 HC of the species Saccharomyces vini. |
