METHOD FOR CHAMPAGNE PRODUCTION

摘要

FIELD: wine industry. SUBSTANCE: method involves preparation of assemblages from champagne wine materials which are subjected to champagnization separately. Then wine materials are aged and blended depending on stable quality index of prepared product. Blending is aged in the apparatus with headpiece for 2-3 months. Dosage liqueur is introduced at mixing in blending with temperature of environment, then after filtration is conducted and champagne is bottled. EFFECT: higher homogeneous and stable quality index; reduced preparation time.