Continuous preparation of sparkling wine

摘要

The present invention pertains to field of processes for the production of sparkling wines. Process for preparation of sparkling wine could be realised using coupage-process of dry wine materials and following injection of reservoir-liqueur and pure culture of wine yeast in to obtained coupage-medium. In order to further champagnization the obtained mixture is filled in hermetically closed reservoir (accrotophore) equipped with device for autolysis of yeast. Said device is set at marginal remark 0.65 - 0.75 of accrotophore's height. The champagnization process is carried out as long as reservoir is filled full. The obtained sparkling wine 'Brut' is cooled and filtered, and mellowed at a temperature of 12 to 15 oC during 30- 90 days.