SPARKLING MUSCAT WINE PRODUCTION METHOD

摘要

Sparkling muscatel wine of superior quality and reduced alcohol content is prepd. from Muscat Ottonel grapes by a novel method. Pure must is fermented in metallic pressure vessels to a stage when these parameters are reached: alochol conc: 7.5 vol.% (min.); sugar concn.: 60 g/l (min.); pressure 3.5 bar (min.) at 20 deg. C. Fermentation is ceased at this pt. and the wine is physico-chemically and biologically stabilised under isobaric conditions. Finally, the wine is bottled under pressure.