FIELD: food industry.
SUBSTANCE: invention relates to winemaking industry. Grapes of red type are subjected to maceration for 20–24 hours at a temperature of 16–20 °C, it is pressed with separation of a free run-fraction. Yeast is introduced in the wort, fermented dry and the yeast is separated. Yeast wiring and a cryoconcentrate made from the same grapes are set in the young wine material, secondary fermentation in isobaric conditions is carried out for the sugar concentration mark. Fermentation is stopped by cooling for 10–12 hours at minus 5–6 °C. Young sparkling wine is filtered and bottled under isobaric conditions.
EFFECT: invention provides an improvement of the quality of wine by preserving the typical characteristics of the grape type, accelerating the fermentation and extraction of the components of the phenolic complex from the grape skin.
1 cl, 1 tbl, 6 ex
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