Process for the production of sparkling wine

The invention relates to the wine industry, namely to a process for the production of sparkling wine.The Process, according to the invention, involves the preparation of the fermentation mixture of treated wine stock, leaven, sugar syrup and grape must, the secondary fermentation, stoppage of the secondary fermentation, optionally conditioning of the produced wine, rest and isobaric bottling. At the same time, the preparation of the fermentation mixture and the second fermentation are carried out in two stages, in the first stage in the wine stock is introduced sugar syrup in an amount necessary to reach the sugar content of 4...8 g/dm3 and are fermented 2...6 g/dm3 of sugars, and in the second stage is introduced grape must in an amount necessary to reach the sugar content of at least 20 g/dm3 with subsequent fermentation of 14...18 g/dm3 of sugars. Inventia se refera la industria vinicola, si anume la un procedeu de fabricare a vinului spumant.Procedeul, conform inventiei, include pregatirea amestecului fermentativ din vin materie prima tratat, maia de levuri, sirop de zahar si must de struguri, fermentarea secundara, stoparea fermentarii secundare, optional conditionarea vinului obtinut, odihna si îmbutelierea izobarometrica a acestuia. Totodata, pregatirea amestecului fermentativ si fermentarea secundara se efectueaza în doua etape, la prima etapa în vinul materie prima se introduce siropul de zahar în cantitate necesara pentru atingerea unui continut de zaharuri de 4...8 g/dm3 si se fermenteaza 2...6 g/dm3 de zaharuri, iar la etapa a doua se introduce mustul de struguri în cantitate necesara pentru atingerea unui continut de zaharuri de cel putin 20 g/dm3 cu fermentarea ulterioara a 14...18 g/dm3 de zaharuri.