FIELD: wine production.
SUBSTANCE: wine is cooled to minus 2 - minus 5°C, with simultaneous adsorption of suspended particles in dynamic regime by wine passing through argol crystal-containing adsorbent surface in ratio wine:adsorbent:argol of 90:9:1. Then wine is carbonated at plus 4 - minus 1°C under excessive carbon dioxide pressure of 200-500 kPa. Concentrated juice and bouquet-forming fraction obtained during juice concentration in amount of 4-8 % and 1-3 % respectively are added in carbonated wine. Method of present invention makes it possible to increase wine stability from 3 to 5 months.
EFFECT: wine with improved organoleptic properties and increased stability.
2 cl, 2 ex
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