| 摘要 |
A method for producing ordinary dessert sweet white wine provides for reprocessing grapes in cepage with separation of stems, sulphitation of obtained pulp by sulfurous anhydride, infusion of pulp with periodic mixing, direction of pulp to the streamers for isolation of must and pressing, fermentation of the must on pure yeast culture with simultaneous alcoholization thereof, removing clarified wine materials from the yeast deposit, egalisation and blending wine materials, after treatment thereof, and bottling the finished product. As raw stock used are grapes of Muscat white, Muscat pink, which have reached the technical ripeness corresponding to the concentration of sugars of not less than 220 g/dm3 and mass concentration of titrating acids of 5.0-10.0 g/dm3, at that for the wine production used is self-flowing mesh and the mesh after production of vintage Muscat wines are used.
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