Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Dry wine
1 serving
Table (dry) wine is called light, low-fence wine (no more than 12 degrees), which does not contain sugar (which gave birth to "dry"). A good table wine should have a light varietal aroma, a soft harmonious taste with a pleasant acidity. Berries with a heavy strong and pungent aroma for cooking table wines are unsuitable. For example, raspberries are a great raw material for making dessert wines, and they are not suitable for table wines. The same applies to strawberries, mountain ash and those gooseberries that have a strong specific aroma, for example, Black Negus, Nutmeg and others. The best table wines are obtained from grapes, apples, cherries, white currants and especially from some varieties of gooseberries, for example English yellow, English green. You can make table wines from red currants, but they are somewhat worse in quality. A good dry wine comes from rhubarb. When making table wine, many processes are the same as when making dessert wine. All that is stated with regard to the collection, washing, crushing of fruits, heating of mezga, pressing and clarification also applies to the preparation of table wines. Fermentation on mezga is not recommended. Preparing mezga crops that are difficult to give juice for pressing is better according to the second method (heating mezga). In table winemaking, when improving the composition of fruit and berry juices by diluting with water to reduce acidity, it is necessary to comply with the conditions for preparing wine. It should be borne in mind that apple wines lose up to 2 g of acid per 1 l during fermentation. Gooseberry wines lose less acid during fermentation, and in currant wines the acidity does not drop. The acidity of table wines cannot be reduced, since low-grade wines with low acidity do not roam well and deteriorate easily. All the necessary amount of sugar is dissolved in water and added to the juice before fermentation begins. Juice with water and sugar is poured into a bottle or barrel for 3/4 of their volume, 2% yeast starter and 0. 3 g per 1 l of ammonium chloride mixture are immediately added thereto. It is very important to ensure that the starter is in the stage of rapid fermentation. After applying the starter, the dishes with the juice left for fermentation are covered with cotton tongue and isolated from direct sunlight. On the second or third day after the starter is applied, the juice begins to roam violently. Fermentation is the main process in the manufacture of table wines. The quality of the resulting wine largely depends on the correctness of the fermentation. One of the main factors affecting wine quality is fermentation temperature. The temperature of the wort put on fermentation must be brought to 18-20 degrees. During the entire fermentation period, it is necessary to ensure that the temperature does not rise. Higher temperatures contribute to the development of acetic and dairy bacteria. Stormy fermentation usually lasts 4-5 days, after the end of stormy fermentation, you need to change the cotton tongue to a water shutter and immediately start topping up the dishes in which the wine wanders. You need to top up with wine of the same variety, every 2-3 days with such a calculation that in 10 days the dishes are topped up with wine. When topping up, the water seal is removed and then reinstalled. Subsequently, the wine is added as needed, but at least 1 times a week. The wine used for toppings should taste perfectly healthy. If the wine is not added, but left in incomplete dishes, then it can deteriorate, become covered with wine blossom or turn into vinegar. After a stormy wine, there is a quiet fermentation (about 1 1/2 months). During this time, sugar residues in the wine are converted into alcohol and carbon dioxide. Sugar should not taste like it. During the same period, the wine will gradually brighten, and by the end of quiet fermentation it must be removed from the sediment. If you keep the wine on the sediment for a long time, it can acquire an unpleasant yeast taste. Filtering is best avoided. Wine is poured into bottles or cylinders up to half the neck. The dishes are tightly sealed with a steamed cortical cork, poured with a resin and a label with the name of the grade and year of manufacture is glued. If the wine is bottled, then they are stored lying down at a temperature of 2 to 15 degrees. At a higher temperature, it easily undergoes damage and disease.
Table (dry) wine is called light, low-fence wine (no more than 12 degrees), which does not contain sugar (which gave birth to "dry"). A good table wine should have a light varietal aroma, a soft harmonious taste with a pleasant acidity. Berries with a heavy strong and pungent aroma for cooking table wines are unsuitable. For example, raspberries are a great raw material for making dessert wines, and they are not suitable for table wines. The same applies to strawberries, mountain ash and those gooseberries that have a strong specific aroma, for example, Black Negus, Nutmeg and others. The best table wines are obtained from grapes, apples, cherries, white currants and especially from some varieties of gooseberries, for example English yellow, English green. You can make table wines from red currants, but they are somewhat worse in quality. A good dry wine comes from rhubarb. When making table wine, many processes are the same as when making dessert wine. All that is stated with regard to the collection, washing, crushing of fruits, heating of mezga, pressing and clarification also applies to the preparation of table wines. Fermentation on mezga is not recommended. Preparing mezga crops that are difficult to give juice for pressing is better according to the second method (heating mezga). In table winemaking, when improving the composition of fruit and berry juices by diluting with water to reduce acidity, it is necessary to comply with the conditions for preparing wine. It should be borne in mind that apple wines lose up to 2 g of acid per 1 l during fermentation. Gooseberry wines lose less acid during fermentation, and in currant wines the acidity does not drop. The acidity of table wines cannot be reduced, since low-grade wines with low acidity do not roam well and deteriorate easily. All the necessary amount of sugar is dissolved in water and added to the juice before fermentation begins. Juice with water and sugar is poured into a bottle or barrel for 3/4 of their volume, 2% yeast starter and 0. 3 g per 1 l of ammonium chloride mixture are immediately added thereto. It is very important to ensure that the starter is in the stage of rapid fermentation. After applying the starter, the dishes with the juice left for fermentation are covered with cotton tongue and isolated from direct sunlight. On the second or third day after the starter is applied, the juice begins to roam violently. Fermentation is the main process in the manufacture of table wines. The quality of the resulting wine largely depends on the correctness of the fermentation. One of the main factors affecting wine quality is fermentation temperature. The temperature of the wort put on fermentation must be brought to 18-20 degrees. During the entire fermentation period, it is necessary to ensure that the temperature does not rise. Higher temperatures contribute to the development of acetic and dairy bacteria. Stormy fermentation usually lasts 4-5 days, after the end of stormy fermentation, you need to change the cotton tongue to a water shutter and immediately start topping up the dishes in which the wine wanders. You need to top up with wine of the same variety, every 2-3 days with such a calculation that in 10 days the dishes are topped up with wine. When topping up, the water seal is removed and then reinstalled. Subsequently, the wine is added as needed, but at least 1 times a week. The wine used for toppings should taste perfectly healthy. If the wine is not added, but left in incomplete dishes, then it can deteriorate, become covered with wine blossom or turn into vinegar. After a stormy wine, there is a quiet fermentation (about 1 1/2 months). During this time, sugar residues in the wine are converted into alcohol and carbon dioxide. Sugar should not taste like it. During the same period, the wine will gradually brighten, and by the end of quiet fermentation it must be removed from the sediment. If you keep the wine on the sediment for a long time, it can acquire an unpleasant yeast taste. Filtering is best avoided. Wine is poured into bottles or cylinders up to half the neck. The dishes are tightly sealed with a steamed cortical cork, poured with a resin and a label with the name of the grade and year of manufacture is glued. If the wine is bottled, then they are stored lying down at a temperature of 2 to 15 degrees. At a higher temperature, it easily undergoes damage and disease.
