PROCESS FOR PRODUCTION OF AGED SPARKLING "ARTEMIVSKE" WINE

The invention relates to wine industry, in particular to the production of sparkling wines. According to a method, the assemblage is performed, at that no earlier than after 4 hours, into the treated wine material 0.5-1.0% solution of fish glue is introduced in wine material or 20% aqueous suspension of bentonite. After conducting of processing procedures the assemblage is left in the same reservoir for clarification by method of gravity sedimentation during of no more than 20 days. After that clarified wine materials are decanted through the filter, liquid sediments are immediately filtered and filtrate is added to the wine material, and thick sediments are quelled. The prepared assembled wine materials are pumped to the container for blending at continuous mixing the fish glue, gelatine or bentonite is introduced, after that clarified blend at the latest after 15 days after bonding is racked off through the filter, filtrate is added for the main blend and sediments are directed for recovery. After that, the blend, prepared for champagnization, is treated by cold at the temperature of minus and is directed through heat-exchanging unit-refrigerant to reservoirs with cooling jackets and mixing devices, and aged during 1-5 days. After that it is filtered at the cooling temperature. Further the tirage mixture is prepared, in which 20% suspension of bentonite or other adhesive is introduced. The ready tirage mixture is bottled at continuous mixing to the bottles for champagne. Te bottles with tirage mixture are corked with crown caps and stacked or containerized. The fermentation is realized at the temperature of 10- during up to 45 days. They are aged for no less than 9 months. After ageing the bottles with cuve are directed to department of transvasition, where each full bottle is brought under the gate, meant for emptying of bottle, the crown cap is perforated by pinted end of flexible pipe, that through the produced hole is gravitated to the bottom of bottle, into the superior part of the bottle - through the gas chamber the carbon dioxide is supplied under pressure, exceeding the pressure in bottle, at that complete overfall of champagne wine through the flexible pipe into receiving tank is realized, and excessive remainder of carbon from the gas chamber of bottle is isolated and returned to the installation for regeneration and return. After extraction of cuve from the bottle the bottles are directed to the device for automatic removing of crown cap. Fur