Fecha de publicación: -- Fuente: WIPO "wine" A process for preparation of the ordinary white table low-oxidated wine, where sulfur dioxide and ascorbic acid in complex are used as an antioxidant, which are introduced into the fiber in doses of 75-100 mg/dm3 and 25-50 mg/dm3, and to the wine material before its pasting – in the doses of 150-200 mg/dm3 and 25-50 mg/dm3, respectively. After the introducing of antioxidants the fiber is exposed to cold maceration at the temperature of 6-8 °С during 10-12 hours, and the bottling is realized by sterile method at the temperature of below 20 °С.