| 摘要 |
A process for wine preparation, wherein grapes without pressing are loaded into a reservoir filled with carbon dioxide, then grapes are subjected to carbon-dioxide maceration and a must is generated. Before loading grapes to the reservoir stems are removed, and must fermentation is performed simultaneously with grapes maceration in the same reservoir, in order to do that on the second day after the loading grapes are sulfited on the basis of 50 mg/dm3, and on the third day a pure yeast starter is added to the reservoir and grapes are periodically watered with fermentation must from the bottom part of the reservoir.
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