| 摘要 |
A process for the preparation of Muscat sparkling wine, which process provides blending champagne wine materials and mistelle, and clarification thereof, reducing the content of common nitrogen in the blend to 40-80 mg/dm3 by fermentation thereof, fermented blend suppression, filtration and champagnization thereof, at that reduction of common nitrogen content in the blend is carried out by addition of wine starter to the blend in an amount of 3.0-5.0 million cells per cm3 with fermentation thereof to the necessary content of common nitrogen, and suppression with simultaneous clarification of fermented blend is performed by addition of aqueous suspension of natural disperse mineral of paligorskite at an amount of 0.5-0.8 g/dm3, agitating themixture and sedimentation thereof during 4-6 hours.
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