| 摘要 |
wine-making industry. SUBSTANCE: champagne wine stock of 4-5 denominations are treated to impart stability to them. In this case, use is made of wine stock from such varieties of grapes as Aligote, Risling, Pino and wine stock inert in taste and aroma. They are blended in amounts of 35-42, 30-40 and 1.8-2.2, respectively, the balance, wine stock inert in taste and aroma. Introduced into blend are preliminarily prepared reservoir liqueur, pure culture of yeast. Obtained material is subjected to champagnization by continuous or periodic method. Before blending, inert in taste and aroma wine stock are heated up to 60-65 C and let stand for one day. Champagnized wine is treated with cold, dosed with preliminarily prepared expedition liqueur in amount ensuring weight concentration of sugars not in excess of 15.0, 35.0-45.0, or 55.0-65.0 g/cu.dm. Champagnized wine is clarified, matured and bottled. EFFECT: higher efficiency of method due to higher controlled organoleptic characteristics of offered champagne wine and extended assortment of champagne wines. 4 cl
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