Fecha de publicación: -- Fuente: WIPO "wine" The process for preparation of semidry and half-sweet wines comprises extraction of mash, its sedimentation, dichotomizing, fermentation of both parts, clarification, sulfuring, cooling, filtering and blending of treated wine materials. For the purpose of improvement in quality of the finished product the one part of mash in the amount of 10-30 vol. % is fermented till reaching of sugar content 12-16 % in wine material and aged, and the other part of the mash in the amount of 70-90% is fermented till preparation of dry wine material and aged in two stages.