| 摘要 |
The invention refers to the wine-making industry, particularly to a process for producing sparkling wine. The process, according to the invention, includes preparation of the fermenting mixture on base of must obtained from grapes with a content of sugar of at least 180 g/dm3, which preliminarily is cooled up to a temperature of 8à10?C and is subjected to ultrafiltration, two-stage fermentation into a champagne-fermenting tank: at the atmospheric pressure up to an alcohol content of at most 8 vol.% and under the carbon dioxide pressure up to an alcohol content of at least 10 vol.% , the yeast curing is carried out up to 7 days, decantation with concomitant cooling, isobaric filtration, afterwards the wine is conditioned according to the sugar content, it is treated with cold at a temperature of -3à-4?C during 3à5 days and is subjected to ultrafiltration with subsequent isobarothermic bottling.
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