Preparation of sparkling wine

摘要

The present invention pertains to production of sparkling wine. Preparation of sparkling wine may be realised using coupage-process of wine-materials and following injection of stock cultures of reservoir-liqueur and yeast in coupage-medium. The obtained mixture is led in the accrotophore for implementation of secondary fermentation (development of the sparkle). The champagne-process is carried out running till the accrotophore is filled up to 70- 80 % of its height. The mentioned champagne-process is carried out 8- 10 days at the temperature of 10- 16 0C.