METHOD FOR PRODUCTION OF SPARKLING WINE

FIELD: wine production. ^ SUBSTANCE: grape is bruised to produce fiber. Fiber is infused for 2-4 h at 20-25°C, and then juice is separated, disintegrated into two disparate parts in ratio of 8:2. Major part is fully fermented and the minor one is concentrated in vacuum at 40-90°C to volume decrease by 3-4 times. During concentration bouquet-forming fraction in amount of 1-5 vol.% is sampled and stored at 0-4°C. Concentrated juice is stored at 5-12°C. Mixture for fermentation is prepared by addition of 1-2 vol.% sugar, 3-5 millions of yeast cell and mixture is fermented again at 12-15°C to produce sugar content of 0.2-0.4 %. Sparkling wine is stored at 12-18°C, cooled to minus 2 - minus 4°C, conditioned for 1-3 days and defecated. Concentrated juice and bouquet-forming fraction in amount of 6-8 % and 1-3 % respectively are added in defecated wine with subsequent bottling. ^ EFFECT: wine with improved organoleptic properties and quality. ^ 2 ex