To prepare juice suitable ripe berries almost all varieties of grapes (and dining rooms, and technical). Freshly-harvested grapes are browsing, removing damaged fruit, then carefully washed. If the clusters have left traces of toxic chemicals, they are pre-dipped in 1% solution of hydrochloric acid for 1-2 minutes, then wash under the tap.
Upon receipt of juice from white grapes berries from the ridges are not separated. When producing red juice combs are removed and crushed berries (pulp) before pressing necessarily heated to a temperature of 50 ° C, stirring constantly wooden spatula. Pulp is maintained at this temperature for 5-10 minutes. Then it cools down a bit under the lid, and a good warm it pressed flat. Such processing is necessary to extract juice bright ruby color. From the pulp of red grape varieties are mainly colorless juice. The main painting substance juice is a thin skin. In addition, it contains more tannic and aromatic substances. The high temperature skin is destroyed, it all goes into the juice. However, it should strictly maintain the temperature and duration of heating. Prolonged heating or heating at high temperatures juice has a rough, astringent taste. It destroys vitamins and aromatic substances. Juice gets very dark color and taste boiled.
The juice obtained by pressing, muddy. There may be particles of pulp, skin, etc. Therefore, it should filter (filtered) through the dense fabric (flannel, linen in two layers), and in the presence of a refrigerator - to give stand for 8.12 h. This length of time the juice can only stand in a refrigerator at a temperature no higher than 5 ° C. In other juice may begin to ferment and lose all your valuable qualities. Then carefully pour the juice should be. Since cook the juice with a large amount of raw materials (over 10 kg). If the material is small, the juice can be obtained by hand auger juicers, Electrojuice or sokovarki. Pasteurize the juice obtained by pressing, with screw or Electrojuice, in two ways: hot spill or pasteurization in the container.
With the first method the juice in a saucepan of unoxidizable material bring to a boil over high heat, reduce the flame to the slight boil and quickly pour the juice in a pre-washed and treated with hot steam banks. This work easier vypolnyat together. One feeds on the plate scalded Bank, the second fills her juice, closes the lid and put on the table. At this time, the first puts a new bank for shparki, and then rolls up the bank, filled with juice, turns it on the cover, etc. In the second method, the filtered juice is heated to a temperature of 50-60 ° C, poured into scalded jars, cover with a lid and put on the bath, ie, in a pan of hot (not less than 40 and not above 60 ° C) water. At the bottom of the pot put a wooden or metal bars. And if the lattice is not, put a cloth folded several times. The water level should be below the bottom of the bottle banks in the 1-2 cm With this method of pasteurization is necessary to choose a uniform capacity for containers. The second method is more commonly used for packaging juice in small containers (less than 1 liter), as well as in hot spills juice in a small container cools rapidly and do not have time to go through pasteurization. Part of the yeast cells in it are alive and after a while begin to develop, which causes bombazh lids. This juice is not suitable for consumption.
The juice is pasteurized at a temperature of 85 ° C: banks with a capacity 0,5-0,75 l - 15 min, 1 l - 20 min. The juice can be poured into bottles and different capacity, but they need to advance to pick up traffic jams (they can be plastic or cork, produced from the bark of the cork tree). Corks, like bottles, carefully pre-washed in a solution of baking soda, and even plastic and with a brush, then rinsed several times in hot water and pour over boiling water before use. Bottled juice lightly cover plugs and pasteurized. After pasteurization, cork tightly. When the bottles with the juice cool down so that they can hold hands, plugs treated with wax, paraffin wax. It is best to just dip the bottle with the cork in melted paraffin or sealing wax. There are years when the grapes do not accumulate a sufficient amount of sugar. In this case the juice to taste to add sugar. It would do so. Example, determined that 0.5 liters of juice you need to add 1 hour or 1 tbsp. spoonful of sugar. Determine how many spoons to the entire volume of juice and poured it into a small pan, add little to the same juice, put it on the fire and bring to a complete dissolution. Then mixed with the remaining juice and only after that flash pasteurization. Pasteurized juice can be stored at room temperature for 1-2 years. However, it is better to keep at a low temperature - 5-10 ° C. After 20-30 days of storage at the bottom of the container must be rolled cake, and juice will be clear, transparent. In precipitated particles remaining grape pulp, yeast cells, cream of tartar. Before use, the juice should not be shaken. The clarified grape juice is used as a dessert, as a component for making cocktails, as well as for baby and dietetic foods. At 10 liters of juice spend about 15 kg of grapes.
Upon receipt of juice from white grapes berries from the ridges are not separated. When producing red juice combs are removed and crushed berries (pulp) before pressing necessarily heated to a temperature of 50 ° C, stirring constantly wooden spatula. Pulp is maintained at this temperature for 5-10 minutes. Then it cools down a bit under the lid, and a good warm it pressed flat. Such processing is necessary to extract juice bright ruby color. From the pulp of red grape varieties are mainly colorless juice. The main painting substance juice is a thin skin. In addition, it contains more tannic and aromatic substances. The high temperature skin is destroyed, it all goes into the juice. However, it should strictly maintain the temperature and duration of heating. Prolonged heating or heating at high temperatures juice has a rough, astringent taste. It destroys vitamins and aromatic substances. Juice gets very dark color and taste boiled.
The juice obtained by pressing, muddy. There may be particles of pulp, skin, etc. Therefore, it should filter (filtered) through the dense fabric (flannel, linen in two layers), and in the presence of a refrigerator - to give stand for 8.12 h. This length of time the juice can only stand in a refrigerator at a temperature no higher than 5 ° C. In other juice may begin to ferment and lose all your valuable qualities. Then carefully pour the juice should be. Since cook the juice with a large amount of raw materials (over 10 kg). If the material is small, the juice can be obtained by hand auger juicers, Electrojuice or sokovarki. Pasteurize the juice obtained by pressing, with screw or Electrojuice, in two ways: hot spill or pasteurization in the container.
With the first method the juice in a saucepan of unoxidizable material bring to a boil over high heat, reduce the flame to the slight boil and quickly pour the juice in a pre-washed and treated with hot steam banks. This work easier vypolnyat together. One feeds on the plate scalded Bank, the second fills her juice, closes the lid and put on the table. At this time, the first puts a new bank for shparki, and then rolls up the bank, filled with juice, turns it on the cover, etc. In the second method, the filtered juice is heated to a temperature of 50-60 ° C, poured into scalded jars, cover with a lid and put on the bath, ie, in a pan of hot (not less than 40 and not above 60 ° C) water. At the bottom of the pot put a wooden or metal bars. And if the lattice is not, put a cloth folded several times. The water level should be below the bottom of the bottle banks in the 1-2 cm With this method of pasteurization is necessary to choose a uniform capacity for containers. The second method is more commonly used for packaging juice in small containers (less than 1 liter), as well as in hot spills juice in a small container cools rapidly and do not have time to go through pasteurization. Part of the yeast cells in it are alive and after a while begin to develop, which causes bombazh lids. This juice is not suitable for consumption.
The juice is pasteurized at a temperature of 85 ° C: banks with a capacity 0,5-0,75 l - 15 min, 1 l - 20 min. The juice can be poured into bottles and different capacity, but they need to advance to pick up traffic jams (they can be plastic or cork, produced from the bark of the cork tree). Corks, like bottles, carefully pre-washed in a solution of baking soda, and even plastic and with a brush, then rinsed several times in hot water and pour over boiling water before use. Bottled juice lightly cover plugs and pasteurized. After pasteurization, cork tightly. When the bottles with the juice cool down so that they can hold hands, plugs treated with wax, paraffin wax. It is best to just dip the bottle with the cork in melted paraffin or sealing wax. There are years when the grapes do not accumulate a sufficient amount of sugar. In this case the juice to taste to add sugar. It would do so. Example, determined that 0.5 liters of juice you need to add 1 hour or 1 tbsp. spoonful of sugar. Determine how many spoons to the entire volume of juice and poured it into a small pan, add little to the same juice, put it on the fire and bring to a complete dissolution. Then mixed with the remaining juice and only after that flash pasteurization. Pasteurized juice can be stored at room temperature for 1-2 years. However, it is better to keep at a low temperature - 5-10 ° C. After 20-30 days of storage at the bottom of the container must be rolled cake, and juice will be clear, transparent. In precipitated particles remaining grape pulp, yeast cells, cream of tartar. Before use, the juice should not be shaken. The clarified grape juice is used as a dessert, as a component for making cocktails, as well as for baby and dietetic foods. At 10 liters of juice spend about 15 kg of grapes.
