A process for preparation of classical brut champagne comprises the preparation, processing and assemblage of wine materials, blending, preparation of tirage mixture, its bottling and bottle fermentation, after tirage ageing, addition of dosage liqueur, riddling and decordage, control ageing. The champagne wine materials, prepared of varieties of grapes Chardonnay, Riesling Rhine, cultivated in Autonomous Republic of Crimea, are used. At preparation of tirage mixture the wine starter is added to the blend. At that the wine starter of pure culture yeast is prepared using champagne strain -7 of species Saccharomyces vini.
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