FIELD: wine making industry.
SUBSTANCE: invention relates to production of sparkling wines. Method for producing sparkling wine involves carrying out processes of fermentation, secondary fermentation and bottling. For this aim method involves fermentation process of white, pink or red grape juice of the grade "PINO" to the alcohol content 2 vol.%, not less followed by alcoholization with cognac alcohol or cognac up to the alcohol content 14-25 vol.%. The prepared alcoholized wine material is diluted with grape juice of the same grape grade up to the alcohol content 8-9 vol.% followed by the secondary fermentation up to the alcohol content 10-12 vol.% and the following bottling at negative temperatures. Invention provides enhancing organoleptic indices of the ready product. The tasting score is from 8.7 to 9.34.
EFFECT: improved producing method.
2 cl, 2 tbl, 3 ex
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