Sparkling Wine
Sparkling wines (including champagne and carbonated wines)" (line 20) - a winemaking product with an alcohol volume content from 8.5% to 12.5%, saturated with carbon dioxide as a result of alcoholic fermentation of grape must or secondary fermentation of wine material. Sparkling wines include champagne. Carbonated wines - a winemaking product with an alcohol volume content from 8.5% to 12.5%, obtained by artificial saturation with carbon dioxide of table wine material;
Source: Order of Rosstat dated May 12, 2010 No. 185 (as amended on July 19, 2011) "On Approval of Forms of Federal Statistical Observation for Domestic and Foreign Trade" (with amendments and additions coming into force with the report as of May 20, 2012)
Sparkling wine: a product obtained by saturating wine with carbon dioxide as a result of alcoholic fermentation of grape must or secondary fermentation of table wine, characterized by effervescence and release of carbon dioxide upon opening the bottles. The pressure in the bottles should be at least 300 kPa at 20 °C
Source: "AERATED FLAVORED PRODUCTS. GENERAL TECHNICAL SPECIFICATIONS. GOST R 52195-2003"
(approved by the Decision of the Russian State Standard from 29.12.2003 No. 426-st)
Морфология
Род
Понятие «вино игристое» среднего рода.
Склонение и число
| Падеж | Единственное число | Множественное число |
|---|---|---|
| Р | вина игристого | вин игристых |
| Д | вину игристому | винам игристым |
| В | вино игристое | вина игристые |
| Т | вином игристым | винами игристыми |
| П | вине игристом | винах игристых |