FIELD: wine industry. SUBSTANCE: involves preparing bulk process liqueur from coupage enriched in bioactive substances of yeasts precipitated in the process of postfermentation. Postfermentation process is effectuated by introducing flocculating yeast cells and biogeneration is facilitated by sorbent immobilized yeasts. Champagnized wine is divided into two flows, with one of flows being directed for bottling and other flow for conditioning. Bulk process liqueur is prepared from aged champagnized wine. Bulk process liqueur is aged for 10 days prior to being delivered into fermentation mixture. EFFECT: increased quality of champagne. 2 cl, 1 dwg
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|---|---|---|---|
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|
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RU2343191C1 |
