Fecha de publicación: -- Fuente: WIPO "wine" A method for production of young white table dry wine, which provides grape crushing, fiber sulfitation, separation of must from fiber, must clarification by settling, must fermentation on pure yeast culture, removal of wine material from yeast sediment, its sulfitation, covering, cold treatment of grape, filtration and bottling of wine, at that must sulfitation is made at 70-80 mg/dm3 of sulfur dioxide with simultaneous introduction of ascorbic acvid at 50-75 mg/dm3, after that must is cooled to the temperature of 10-12 °С, and prior to settling halotannine preparation is introduced into must in quantity of 50-100 mg/dm3, wine material is sulfited at 25-30 mg/dm3 of sulphur dioxide and ascorbic acid is introduced at a dose of 25-50 mg/dm3, and then is cooled to the temperature of -4...-5 °С, covered in cold with liquid gelatin preparation conjugated with silicon dioxide, and kept at the cooling temperature during 3-5 days and nights, and wine bottling is made in sterile conditions at the temperature of not more than 20 °С.