A procedure for the treatment of sweet moscatel to obtain a sparkling appetizer (Machine-translation by Google Translate, not legally binding)

摘要

A method for the treatment of sweet muscatel for obtaining a sparkling aperitif, essentially characterized by comprising an operative process in two characteristic phases of which the first comprises the complete transformation of the normal sweet muscat into dry muscatel, the purification of this dry muscatel by thermal jump in descent of temperature, the filtration of the result and a rest of the filtering liquid during some months, comprising the second phase, a stabilization and aromatized by means of a syrup, after which it follows a process of gasification with carbon dioxide gas, operating at pressures between 4 and 6 atm. (Machine-translation by Google Translate, not legally binding)