METHOD FOR BOTTLING SEMISWEET OR SEMIDRY WINES

摘要

FIELD: wine industry. SUBSTANCE: method for pouring semisweet or semidry wines from bottling machine tank or from intermediate vessel into bottles or kegs involves preparing wine by providing biological deoxygenation through introducing pure yeast culture at temperature of 12-18 C; saturating wine with carbon dioxide till excessive pressure of 30-80 kPa is set in preparation reservoir; filtering by means of isobaric filters with following pouring from bottling machine tank or from intermediate vessel under excessive pressure of carbon dioxide of 20-30 kPa•3. EFFECT: increased efficiency and provision for retention of natural wine properties. 3 tbl, 3 ex