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A process for the production of dry rose wine materials of Pinot Gris grape variety for sparkling wines involves such process stages as grape stalk separation, grape comminution, and pulp sulphitation up to total sulphur dioxide content of 50-75 mg /dm3. Infusion, must separation from the pulp and clarification thereof by settling is performed. Pure yeast culture is inoculated, and must is fermented at a temperature of 14-18 °C up to mass concentration of sugar of not above 3 g/dm3. Wine material racking off of the sediment, sulphitation up to total sulphur dioxide content of not above 100 mg/dm3, stabilization and rest are performed prior to champagnization. Pulp infusion for 3-6 hours and sub-fermentation for 20-24 hours in pure yeast culture is performed before must fermentation.
UAU201504115U2015-04-282015-04-28Process for the production of dry rose wine materials of pinot gris grape variety for sparkling wines
UA102046U
(en)