Process for producing sparkling wine with increased foamy properties

The invention refers to the wine-making industry, particularly to a process for producing sparkling wine with increased foamy properties. The process, according to the invention, includes blending of the treated wine stocks, addition of succinic acid in a dose of 0,25à1,00 g/dm3 and/or amino acids: tryptophane and/or methionine, each in a dose of 0,01à0,10 g/dm3, agitation, preparation of the fermenting mixture and secondary fermentation in bottles or in hermetic metallic reservoirs. The result consists in improving the quality of wine, namely the foamy properties. Inventia se refera la industria vinicola, in special la un procedeu de fabricare a vinului spumant cu proprietati de spumare avansate. Procedeul, conform inventiei, include cupajarea vinurilor materie prima tratate, adaugarea acidului succinic in doza de 0,25...1,00 g/dm3 si/sau a aminoacizilor: triptofan si/sau metionina in doza de 0,01...0,10 g/dm3 fiecare, agitarea, prepararea amestecului fermentativ si fermentarea secundara in sticle sau in rezervoare metalice ermetice. Rezultatul consta in ameliorarea calitatii vinului, si anume a proprietatilor de spumare.