| 摘要 |
A process for production of aromatic sparkling wine comprises prepearing of blending from champagne wine materials and natural white dry wine materials, forming of fermenting mixture and infusing into fermenting mixture aroma-forming components in the form of conversion products of fresh spicy-aromatic crude. Subsequent stages include secondary fermentation, chilling, filtration and bottling. Moreover, aroma stabilizing components are added to the fermenting mixture in the form of atomizated dry, fresh spicy-aromatic crude and in the form of its conversion products. The latest are added on the basis of containing the essence in the finished product 50-70 mg/dm, at that after fermentation ripening of fermented wine is conducted at least for three monthes. |
