| 摘要 |
<p>According to the invention, the process for obtaining semi-sweet wine from "COLUMNA" variety grapes consists in that, in order to highlight the organoleptic properties of this new variety and to transmit the same to the so obtained wine, the grapes are harvested late, in the period between 15-20 October, when the sugar concentration in the grapes is of 215 - 230 g/l of wine pressing and an acidity of 6.5 g/l, and are subjected to the technological steps of wine preparation such as: sulphitation, grapes removing from cluster- crushing, separation by pressing, wine blending- homogenizing, clarification, alcohol fermentation and drawing wine from the draff, with the mention that the free run grape juice is blended and homogenized only with first wine pressing, followed by clarifying the same at the room temperature and seeded with selected yeasts, being then sent to alcohol fermentation, under controlled temperatures of 15 - 16A C, to lower the yeast concentration, and when the alcohol fermentation reaches 10.2 - 10.5% by volume of alcohol, the fermentation is ceased by reducing the temperature to 8 ... 10A C, the process continuing then in a manner known per se for obtaining a semi-sweet wine.</p> |
