Fruit and grape wines produced by fermentation of the juice of fruits, berries and grapes with yeast. Fruit and grape wines are similar in composition to the juice of raw materials. How and juices, form contain organic acids, mineral salts (especially potassium), nitrogen and pectin substances, and sweet wines - and sugar.
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.
