The technology of making of natural pink semi-sweet and effervescent wines

Abstract

The method of making of natural pink semi-sweet and effervescent (perlant) wines. The main principles are provided of making high-quality pink semi-sweet wines using red and white grapes accoding to the first scheme with stopped fermentation due to multiple filtration of fermentation media at the MMS Handtmann installation. The cost price of production may be lowered 2-4 times due to 10-fold filter system regeneration. On the basis of selective termo-vinification of whole bunches of grapes of red varieties delicate pink wine raw materials and then unique slightly sparkling frizanti wines may be produced that are of great demand on the foreign market. At the final stage of frizanti production the steril product filtration may be reached using MMS Handtmann installation that surely guarantees its storage during not less than 6 months.