One of two methods is used to produce the beverage. The first involves stopping fermentation and stabilizing the material for fermentation, while the essence of the second is the blending of sugar-containing ingredients. In order to achieve a fermentation stop, the following techniques are used:
- biological stabilization. It implies the separation of the yeast by filtration;
- decrease (to 1-2°C) or increase (to 65-70°C) in temperature;
- implementation of fermentation under CO2 pressure.
The traditional method of making semi-sweet wines involves biological stabilization. The berries are harvested when about 25% of the sugar has accumulated in the must. Then they are crushed, the must is taken and clarified. The must is then decanted and undergoes a slow fermentation. After the sugar level has dropped to 13%, the resulting mass is separated by overflow.
The wine is carefully drained, making sure that it does not contain impurities. Then it is taken to the cellar and left for several months. Then it is filtered again, using a special machine. The drink is poured into containers, corked and stored in a cool room (cellar).