Process for the fabrication of sparkling wines

Claim 1

A PROCESS FOR THE ELABORATION OF SPARKLING WINE FROM NON-SPARKLING WINE IN TWO FERMENTATION STAGES: (I) MAINTAINING WINE, TO WHICH SUGAR AND YEAST HAVE BEEN ADDED, IN A HERMETICALLY SEALED ZONE AT A CONTROLLED FERMENTATION TEMPERATURE OF AT MOST 8*C. UNTIL A PRESSURE OF ABOUT 1.5 ATMOSPHERES IS DEVELOPED IN THE ZONE, COOLING THE PRODUCT TO 0*C. FOR ABOUT TWENTY-FOUR HOURS, HEATING THE COOLED PRODUCT TO A FERMENTATION TEMPERATURE OF AT MOST 8*C. TO REESTABLISH THE FERMENTATION UNTIL THE PRESSURE IN SAID ZONE REACHES 2.5 ATMOSPHERES, COOLING THE RESULTING PRODUCT TO 0*C. FOR ABOUT FORTY-EIGHT HOURS, HEATING THE THUS COOLED PRODUCT TO A FERMENTATION TEMPERATURE OF AT MOST 8*C. UNTIL A PRESSURE OF 3 ATMOSTPHERES IS ATTAINED IN SAID ZONE, AND COOLING THE RESULTING PARTIALLY FERMENTED WINE INTENSELY WHILE CLARIFYING SAME FOR ABOUT 15 DAYS; AND THEN (II) SUBJECTING FOR RESULTING PARTIALLY FERMENTED WINE TO A SECOND FERMENTATION BY BOTTLING THE CLARIFIED PARTIALLY FERMENTED WINE IN BOTTLES CLOSED WITH INTERNALLY-HOLLOWED DRAWING CORKS, STORING THE BOTTLES IN AN INVERTED POSITION FOR FURTHER FERMENTATION AND PURIFICATION, DECOLLATING TO DRAIN THE FINAL DREGS WHEN THE WINE IN SAID BOTTLES HAS BECOME SPARKLING WINE, REPLACING MATERIAL REMOVED FROM THE BOTTLES WITH WINE LIQUEUR AND FINALLY RECORKING SAID BOTTLES.