| 摘要 |
A method for the preparation of ordinary dessert sweet red wine provides grinding grapes with separation of crests, damaged and premature berries, sulfitation of the obtained pulp, infusion and partial must fermentation with sulfurous anhydride on the pulp with simultaneous heating with mixing and subsequent infusion and self-cooling, fermentation of must on the pure culture of yeast, isolation of pulp from the self-flowing must, the must of first and second press fractions, decantation of the sediment, removing clarified wine materials of the yeast sediment, bottling treated wine materials. As raw material used is vine of aboriginal brands, which has reached a technical maturity.
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