Wine technology

Grape varieties suitable for making wine must meet certain requirements: be moderately acidic, processed well, have different ripening times and store sugar well.

White wine is made from berries with a rich aroma and high acidity. Red wine is made from brightly colored grapes with lots of phenolic compounds. Strong dessert wines and liquors are made from high-sugar berries with low acidity.

"Natural wines" are called grape wines without additives. These include dry and semi-dry drinks. Flavored wines are made by mixing various wine materials, alcohol from grapes and syrup from sugar or sucrose. After mixing, the wine is infused with special ingredients that give the drink a taste and aroma. The most popular flavored wine is vermouth.

Phased wine production

Wine is produced in two stages. The first stage includes the processing of wine material and the development of young wine. The second stage is the aging of the drink in barrels and its bottling.

First, the grapes are crushed and pressed. To obtain white wine, the wort is immediately separated from the pulp. From the wort, which is obtained after the first pressure, high-quality wines are produced.

For the preparation of red wine, coloring substances are removed from the berries. There are several methods for this procedure.

Wort sulphonation is a very ancient technique. It consists in adding sulfur dioxide to the wort to destroy harmful substances. Without this, it is very difficult to make a drink to be stored for a long time. After that, the wort shines and is sent to roam.

Wine wanders only on wine or natural yeast. To obtain dry wine during fermentation, sugar is completely removed from it. For semi-sweet or sweet drinks, fermentation is stopped forcibly.

After fermentation, the wine is lightened by transfusion. During this procedure, wines of the same variety are mixed.

As a result of all these actions, a young wine is obtained, which is sent for aging, and then for bottling.