| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to a method for production of sparkling wine. Method comprises preparation of a blend of wine materials, reservoir and forwarding liqueurs, yeast layout, obtaining fermentative mixture, secondary fermentation of mixture and wine enrichment with biologically active substances, filtration, introduction of dosage liqueur, wine, filtration and bottling biologically active substances into fermentative mixture, adding glutarom or elivit, or a mixture of glutarom and elivit, or a mixture of glutarom and bentonite suspension, or a mixture of elivit and suspension of bentonite, while in dosage liqueur mixture of citric and succinic acids is added in ratio 1:1 - 1:2 in concentration of 400-800 mg/dm, dosage of glutarom and elivit is 2-6 g/dal, and suspension of bentonite 1-3 g/dm, mixture glutarom and bentonite suspension, elivit and bentonite suspension is prepared for 1-2 hours before introduction into fermentative mixture.EFFECT: method provides improved quality of wine, including its organoleptic properties and preservation of colour of wine during its further storage after bottling due to inactivation of oxidation processes of wine components and decreased redox potential.1 cl, 1 tbl, 35 ex |
