Table (dry) wine, the fortress which is not above 12 °, does not contain sugar. It has a slight varietal flavor, harmonious taste with a pleasant acidity. Therefore, berries with heavy strong and sharp flavor for making table wines are unsuitable. For example, the raspberry is an excellent raw material for making dessert wines, and for table wines, it will not do.
The best raw material for making table wines are apple, cherry, white currants, and especially some varieties of gooseberry (English Yellow, English Green). Good table wine obtained if the juice of red currants in half to mix with the juice of black currant.
A good table wine obtained from rhubarb. Petioles rhubarb harvested in May, cut into small pieces with stainless steel knife. They boil in an enameled saucepan in a little water until until they are tender (the partially decomposed oxalic acid). Then the stalks are pressed together with the water. Juice of rhubarb is recommended to add the juice of apples harvested in the autumn method of pasteurization.
The processes of crushing, heating the pulp, pressing and clarification in the production of table wines are shared with dessert wines. Preparation of fiber to carry on pressing the second method - heating the pulp. When diluting juice with water to reduce acidity must be understood that the wine during fermentation of the apples lose up to 2 g of acid per 1 liter, from gooseberry wine lose less acid. Not greatly reduce the acidity in the table wines, because low-proof wine, having low acidity, and is easy to wander badly damaged. The amount of water and sugar added to 1 liter of juice, fruit and berries with lossy acid during fermentation are shown in Table 3.
Juice diluted with water and sugar solution is poured into bottles or keg to 3 / 4 of their volume, there is immediately added to 2% of the leaven of yeast and ammonium chloride (0.3 g per 1 liter of wort). It is very important to make sure that sourdough was stage of rapid fermentation. After making the leaven of the dishes with juice left to ferment, cotton cap is closed and isolated from the direct rays of sunlight. At the 2 nd or 3 rd day juice begins to ferment rapidly. The temperature of the wort, produced at fermentation, should be 18 - 20 °. During fermentation the juice to make sure that the temperature was not increased, since at higher temperatures, it will actively develop vinegar bacteria. After 4-5 days you must change the quilted cork pa fermenting tongue (water slide), and immediately pour the wine vessels of the same class. Topped up with wine little by little every 2-3 days in such a way that for 10 days dishes were filled with wine. When refilling a water valve removed and then re-install in its place. After that, the wine continues to quiet ferment, which lasts approximately 1.5 months. By the end of its remnants of sugar will turn into alcohol and carbon dioxide and wine gradually lighten, become transparent. At this time, the wine must sleep with the draft (as indicated for dessert wines). If you do not, it may acquire an unpleasant yeasty flavor. Then the wine is bottled in a bottle or bottles to half of the bottle. Dishes are steamed tightly sealed by a cork, flood subsided and attach a label with the name and class year. They store table wine at a temperature of 10 - 15 ° and be sure to fully laden dishes, as well as at higher temperatures, it is easily subjected to damage, and wine in the bottle can not fully poured sour Fire moldy. Wine in bottles stored lying down.
White powder (table) wine is recommended to cook from a mature white grape varieties with a slight sweet aro-mat, with a pleasant acidity, neterpkogo taste like Riesling, Aligote, Mtsvane and other varieties with a strong, spicy aroma (Muscat, Isabella, Noah) for table Wine not
suitable.
If the wine is prepared from immature berries that contain little sugar, then at the beginning of fermentation in the wort is added sugar to the total amount it was not more than 18%.
A must for white table wine is prepared in the usual way. The resulting wort should be immediately put to ferment. For this it is poured into bottles or kegs to 3 / 4 volume, add 2% (200 g per 10 liters of wort) 4-day ferment wine yeast and close the cylinder with water gate '.
Fermentation is recommended at a temperature not lower than 18 ° and not above 24 °. At temperatures above or below the optimum may occur pedobrody. Is undesirable and a sharp drop in temperature below 15 °, especially if the fermentation is coming to an end. Such cooling may stop it entirely, despite the fact that not all the sugar vybrodil.
While at low temperature is obtained nedobrod, yeast remain livelihoods, they are merely suspended fermentation. It is a must to warm up to optimum temperature (20 °), fermentation again resumes. But you must first vzmutit yeast in a mixing tank.
Increasing the temperature during fermentation is much more dangerous. Yeast weaken, and revive their livelihoods fail. In this case, a must to remove the rubber tube from the sediment of yeast and add the fresh leaven of wine yeast. If the yeast does not, it is possible to add the thick nedobrodivshemu wine from the bottle, which had a normal fermentation.
At normal temperature, a rapid fermentation with the release of the foam is 5-8 days. After that, the tanks need to top up the wine of the same class as specified in section of fruit and berry wines.
Top up - Admission is absolutely necessary and ochep important. Nedolitoe wine can easily get sick acetic
1 fermenters tongue or water gate called the 10-santpmetrovaya curved glass tube inserted one end shpuit. At the other end of the tube put on the rubber-new pipe which is immersed in a glass of boiled water. Water has to be replaced frequently.
skisaniem or covered with white film. In addition, nedolitoe wine, oxidized, becomes extremely unpleasant odor, which can not get rid of. Main OEK condition that prevents a disease of wine - is clarity. Neck of the container, Sheet piles hole and groove barrel daily wipe clean with a cloth soaked in a 2-percent solution of soda.
After rapid selection of foam fermentation dies down. Then the wine is left alone until until effervescence stops and will not be felt the taste of sugar. After that, it still stand DSE bulldog, during which the yeast settle to the bottom and to h but lightened. Then the wine is removed from the draft and fill their tanks up to half of the bottle, tightly sealed by corks steamed and put in storage for two months at a temperature below 15 °.
We should not delay the removal of wine from the sediment, otherwise the yeast will begin to decompose, giving the wine a very unpleasant smell n taste of yeast. Although taken from the sludge dry table wine is already possible to use, but it is during this period will still smell like yeast. During snoring in wine sediment will drop out, lighten it, will acquire peculiar sort of flavor. After this wine again removed from the draft, bottled up to half the height of the bottle, sealed by polyethylene or cork stoppers (cork flood subsided or wax) and put the bottle lying down.
Dry red table wine prepared from grapes with a black and dark red color of the skin: Cabernet, Saperavi, mattresses, Senso, etc. For the preparation of dry red wine, in contrast to the dry white wines, grape varieties used more sweet.
All the technology of preparation of red dry wine is aimed at obtaining a dense wine with a dark color and dark grapes needed for tartness.
The collected berries are separated from the combs, crush and place pulp in a bucket or enamelled kadochku on 3 / 4 volume. Return immediately add leaven yeast (2% of the loaded fiber). Pulp is stirred and kadochku cover with a piece of plywood or wooden circle. During the fermentation wort hat rising above the pulp several times a day mixed. This is done to ensure that the wort does not turn into vinegar.
After the rapid fermentation of wine must be separated from the pulp. This pulp is pressed so ace, as n
the separation of juice from the pulp from the white grape varieties, Vinogradov. yes. If no press, pulp rejects drain, then wine is poured into the balloon, and squeeze pulp through the bag. Breakaway wine mixed with the original and bottled in cylinders 3 / 4 of their volume. Then close the bottles with water gate and the rest do the same as with wine from white grapes.
The best raw material for making table wines are apple, cherry, white currants, and especially some varieties of gooseberry (English Yellow, English Green). Good table wine obtained if the juice of red currants in half to mix with the juice of black currant.
A good table wine obtained from rhubarb. Petioles rhubarb harvested in May, cut into small pieces with stainless steel knife. They boil in an enameled saucepan in a little water until until they are tender (the partially decomposed oxalic acid). Then the stalks are pressed together with the water. Juice of rhubarb is recommended to add the juice of apples harvested in the autumn method of pasteurization.
The processes of crushing, heating the pulp, pressing and clarification in the production of table wines are shared with dessert wines. Preparation of fiber to carry on pressing the second method - heating the pulp. When diluting juice with water to reduce acidity must be understood that the wine during fermentation of the apples lose up to 2 g of acid per 1 liter, from gooseberry wine lose less acid. Not greatly reduce the acidity in the table wines, because low-proof wine, having low acidity, and is easy to wander badly damaged. The amount of water and sugar added to 1 liter of juice, fruit and berries with lossy acid during fermentation are shown in Table 3.
Juice diluted with water and sugar solution is poured into bottles or keg to 3 / 4 of their volume, there is immediately added to 2% of the leaven of yeast and ammonium chloride (0.3 g per 1 liter of wort). It is very important to make sure that sourdough was stage of rapid fermentation. After making the leaven of the dishes with juice left to ferment, cotton cap is closed and isolated from the direct rays of sunlight. At the 2 nd or 3 rd day juice begins to ferment rapidly. The temperature of the wort, produced at fermentation, should be 18 - 20 °. During fermentation the juice to make sure that the temperature was not increased, since at higher temperatures, it will actively develop vinegar bacteria. After 4-5 days you must change the quilted cork pa fermenting tongue (water slide), and immediately pour the wine vessels of the same class. Topped up with wine little by little every 2-3 days in such a way that for 10 days dishes were filled with wine. When refilling a water valve removed and then re-install in its place. After that, the wine continues to quiet ferment, which lasts approximately 1.5 months. By the end of its remnants of sugar will turn into alcohol and carbon dioxide and wine gradually lighten, become transparent. At this time, the wine must sleep with the draft (as indicated for dessert wines). If you do not, it may acquire an unpleasant yeasty flavor. Then the wine is bottled in a bottle or bottles to half of the bottle. Dishes are steamed tightly sealed by a cork, flood subsided and attach a label with the name and class year. They store table wine at a temperature of 10 - 15 ° and be sure to fully laden dishes, as well as at higher temperatures, it is easily subjected to damage, and wine in the bottle can not fully poured sour Fire moldy. Wine in bottles stored lying down.
White powder (table) wine is recommended to cook from a mature white grape varieties with a slight sweet aro-mat, with a pleasant acidity, neterpkogo taste like Riesling, Aligote, Mtsvane and other varieties with a strong, spicy aroma (Muscat, Isabella, Noah) for table Wine not
suitable.
If the wine is prepared from immature berries that contain little sugar, then at the beginning of fermentation in the wort is added sugar to the total amount it was not more than 18%.
A must for white table wine is prepared in the usual way. The resulting wort should be immediately put to ferment. For this it is poured into bottles or kegs to 3 / 4 volume, add 2% (200 g per 10 liters of wort) 4-day ferment wine yeast and close the cylinder with water gate '.
Fermentation is recommended at a temperature not lower than 18 ° and not above 24 °. At temperatures above or below the optimum may occur pedobrody. Is undesirable and a sharp drop in temperature below 15 °, especially if the fermentation is coming to an end. Such cooling may stop it entirely, despite the fact that not all the sugar vybrodil.
While at low temperature is obtained nedobrod, yeast remain livelihoods, they are merely suspended fermentation. It is a must to warm up to optimum temperature (20 °), fermentation again resumes. But you must first vzmutit yeast in a mixing tank.
Increasing the temperature during fermentation is much more dangerous. Yeast weaken, and revive their livelihoods fail. In this case, a must to remove the rubber tube from the sediment of yeast and add the fresh leaven of wine yeast. If the yeast does not, it is possible to add the thick nedobrodivshemu wine from the bottle, which had a normal fermentation.
At normal temperature, a rapid fermentation with the release of the foam is 5-8 days. After that, the tanks need to top up the wine of the same class as specified in section of fruit and berry wines.
Top up - Admission is absolutely necessary and ochep important. Nedolitoe wine can easily get sick acetic
1 fermenters tongue or water gate called the 10-santpmetrovaya curved glass tube inserted one end shpuit. At the other end of the tube put on the rubber-new pipe which is immersed in a glass of boiled water. Water has to be replaced frequently.
skisaniem or covered with white film. In addition, nedolitoe wine, oxidized, becomes extremely unpleasant odor, which can not get rid of. Main OEK condition that prevents a disease of wine - is clarity. Neck of the container, Sheet piles hole and groove barrel daily wipe clean with a cloth soaked in a 2-percent solution of soda.
After rapid selection of foam fermentation dies down. Then the wine is left alone until until effervescence stops and will not be felt the taste of sugar. After that, it still stand DSE bulldog, during which the yeast settle to the bottom and to h but lightened. Then the wine is removed from the draft and fill their tanks up to half of the bottle, tightly sealed by corks steamed and put in storage for two months at a temperature below 15 °.
We should not delay the removal of wine from the sediment, otherwise the yeast will begin to decompose, giving the wine a very unpleasant smell n taste of yeast. Although taken from the sludge dry table wine is already possible to use, but it is during this period will still smell like yeast. During snoring in wine sediment will drop out, lighten it, will acquire peculiar sort of flavor. After this wine again removed from the draft, bottled up to half the height of the bottle, sealed by polyethylene or cork stoppers (cork flood subsided or wax) and put the bottle lying down.
Dry red table wine prepared from grapes with a black and dark red color of the skin: Cabernet, Saperavi, mattresses, Senso, etc. For the preparation of dry red wine, in contrast to the dry white wines, grape varieties used more sweet.
All the technology of preparation of red dry wine is aimed at obtaining a dense wine with a dark color and dark grapes needed for tartness.
The collected berries are separated from the combs, crush and place pulp in a bucket or enamelled kadochku on 3 / 4 volume. Return immediately add leaven yeast (2% of the loaded fiber). Pulp is stirred and kadochku cover with a piece of plywood or wooden circle. During the fermentation wort hat rising above the pulp several times a day mixed. This is done to ensure that the wort does not turn into vinegar.
After the rapid fermentation of wine must be separated from the pulp. This pulp is pressed so ace, as n
the separation of juice from the pulp from the white grape varieties, Vinogradov. yes. If no press, pulp rejects drain, then wine is poured into the balloon, and squeeze pulp through the bag. Breakaway wine mixed with the original and bottled in cylinders 3 / 4 of their volume. Then close the bottles with water gate and the rest do the same as with wine from white grapes.
