in unit 18 and the second heat in a heat exchanger 3 to the temperature 7 10 C, filtered and blended with reservoir liquor at the rate of glucose fermentation mixture 22g/dm3. If necessary, a correction in the fermentation mixture tank 5, and then continuously fed to the champagne in the unit 6, in the lower zone which carry the process of secondary fermentation fluctuating yeast cells. Later shampaniziruyuschee wine sent to the area of the sorbent (The device is filled to 2 / 3 volume), where the processes of fermentation of wine and its enrichment of biologically active substances of yeast, distributed on the sorbent, in accordance with their age and physiological state. Yeast layout which contains 3 5 million. kletok/sm3 supplied from the generator 20 in a special yeast placed inside the machine for champagne 6. Technological scheme of champagne and sparkling wines: 1, 30 pumps, 2, 31 – Apparatus for de-aeration, 3,10,11, 32, 35, a heat exchanger; 4.19, 24, 29, 33, 37 filters, 5-apparatus for the fermentation mixture, 6, 34 – Apparatus for champagne wine, 7,8,9 – Apparatus for holding a white sparkling wine, 12, 13 – Apparatus for cold treatment, 14, 15, 16 – receiving apparatus for the white sparkling wine, 17 – a machine for making the tank liquor, 18 – a machine for the tank liquor, 20 – : 21 – , 22, 25 – a machine for making dosage liqueur; 23, 26, 27, 28 – Apparatus for the expedition liqueur, and 36 – the device for holding a red sparkling wine, 38 – receiving apparatus for a red sparkling wine, 39 – receiving apparatus with pink sparkling wine.