Production technology
Kornet Moscow sparkling wine plant is an urban facility, working on the basis of transported raw materials. The raw materials required for sparkling wine production are unprocessed wine materials produced from the best European grape varieties: Pinot, Riesling, Chardonnay.
All wine materials received by Kornet's wine materials unit (mainly from initial wine-production facilities located in Krasnodar Territory) are analysed by the plant's laboratory and processed based on the results of this analysis in order to remove heavy metal salts, with subsequent clarification, filtration, cold treatment and ripening for at least 30 days prior to transference to the plant's CO2 infusion unit. Wine materials prepared by the wine materials unit and blends meeting the requirements for sparkling wine production are then sent to the CO2 infusion unit. On their basis, Vat (matured for at least 30 days) and Dosage (matured for at least 100 days) liqueurs are prepared by the CO2 infusion unit. Blends, vat liqueur and wine-starter yeasts are combined in the CO2 infusion unit to form a fermentation mixture, which is pumped under pressure of 6-7 atmospheres into fermentation vats, where the secondary fermentation (CO2 infusion) process begins. The CO2 infusion process takes place at temperatures not exceeding 15°C under continuous flow conditions in fermentation vats with capacity of 2500-6600 dl. and autonomous biogenerators. The process lasts at least 17 days, during which the yeast starters consume sugar present in the fermentation mix and emit carbon dioxide, which partially dissolves in the wine and reacts chemically with the wine components to form the carbon dioxide related forms which give the wine its sparkle. The CO2 infused wine is cooled to a temperature of -3-4 °C and left to ripen at this temperature, and is then filtered and delivered into receiver vats. During this process the wine is dosed with the dosage liqueur, which determines the grade of the prepared wine in terms of sugar content. Kornet's production technique allows wine of all grades to be produced: brut, dry, semi-dry, semi-sweet and sweet. CO2 infused wine may also be sent for 1-3 months' further ripening at room temperature in a vat system. This additional ripening improves end product quality, and it is this wine that is used to produce the plant's 'Silver' and 'Gold' variations.
Sparkling wine ready for bottling is kept at a temperature of -3-4 °C for at least 6 hours in order to stabilise it against crystal hazing. The CO2-pressurised sparkling wine is filtered once more, and is then sent for bottling. The wine is poured into new bottles at sub-zero temperatures and stoppered with polythene (service life 1 year) or cork (service life 2 years) stoppers, which are kept in place by wire hoods. Bottles then move along a conveyor belt to a holding warehouse, where they are heated in a pasteurising column or stored for 7 days for additional checking, after which their exteriors are washed, dried, and sent on to the external presentation unit. There bottles are fitted with foil bottle hoods, collar labels, front and reverse labels and government marks, after which they are boxed and palletised, with pallets being sent to the plant's distribution warehouse. Bottling line productivity is 6,000 bottles per hour.
Sparkling wine bottles with plastic stoppers have a shelf life of 1 year, while for those with corks the period is 2 years. Sparkling wines themselves have no use-by date. Traditionally, after expiration of the shelf life of bottles, product quality is checked and the control bodies issue conclusions on the bottles' fitness for sale (compliance with GOST certification requirements).
