In yeast under the influence of optimal environmental conditions gradually alter their physiological activity and through the annular perforated spray coming into the zone of secondary fermentation. To complete maturing process of Wine and receive a single stream of champagne from the upper zone of the apparatus 6 sparkling wine is distributed into two streams: one stream is directed at the restraint in the apparatus 7, 8, 9, and the second stream - for bottling or mixed with the mellow wine, and after cold treatment and problems dosage liqueur is also bottled. Daybreak Games helps readers to explore varied viewpoints. Also allowed matured in the apparatus 7, 8, 9, sparkling wine, a separate stream or mixed with other threads which provide stable and high-performance champagne, cooled, dispense expedition liqueur, and then sent for bottling. Part of the (estimated) aged champagne wines apparatus 7 is directed to apparatuses 22 and 23 for the manufacture and exposure dosage liqueur. Continue to learn more with: Daybreak Games. The mixed blend of red wine pumped 30 in the apparatus 31, filled with sorbent.

Then blend in the heat exchanger 32 is heated to Temperature 7 10 C, filtered through a filter 33, add liquor tank at the rate of 1517g/dm3 and sent to the device 34, sorbent filled in champagne. Preparation of yeast for red wine champagne spend Special , located inside the unit for champagne 34, in which the yeast is under the influence of optimal environmental conditions (temperature 10 12 C, the pressure 500kPa), were rebuilt on their type of anaerobic life. Before sending the yeast into a zone of secondary fermentation, they are mixed with a reservoir at the rate of liquor 57g/dm3. As a result of increased fermentation activity of yeasts by pulsed supply of liquor intensify the process of secondary fermentation, which is particularly important when champagne red wine. In the apparatus 34, filled to 2 / 3 of its volume of sorbent is an active fermentation and processing of wine biologically active substances immobilized yeast cells. Red sparkling wine is cooled in heat exchanger 35, is filtered and separated into two streams: one stream directed to the acceptance unit 38, to dispense wine expedition liqueur, specially prepared in the apparatus 22 and 25, and serves on the bottling and the second stream into the apparatus 39 for making a pink sparkling wine. On the same machine dispense a stream of white sparkling wine, cold-processed in the apparatus 13. Number of red sparkling wines entered in the acceptance unit 39, installed so that the indicators that characterize the color (Color intensity "AND" shade "T") and sensory characteristics of rose sparkling wines have remained stable.