| 摘要 |
Process for the treatment of fine wines, especially sherries, with a second biological growth in the fermenter, comprising addition to a steel fermenter 20, incorporated in a hermetically sealed chamber 21, of wine 30, proceeding with stabilization, the addition of microflora 31 previously collected in the winery and selected in the laboratory, providing the hermetically sealed chamber 21 with temperature control 22 and environmental moisture control 23, then proceeding to establish the existence of the redox potential which has previously been decided to be appropriate, emptying the steel fermenter 20 of two thirds of its capacity for inclusion in a bottling train 32 located close to the steel fermenter 20. <IMAGE>
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