| 摘要 |
<p>According to the invention, the process for obtaining wine from MAMAIA variety grapes consists in that, in order to highlight the organoleptic properties of this new variety and to transmit them to the wine thus obtained, the grapes are harvested late, in the period 25 ... 30 October, when the grapes concentration in sugar is of 225 ... 250 g/l of wine pressing and an acidity of 6.0 g/l and are subjected to the technological steps of wine preparation such as: sulphitation, grapes removing from cluster-crushing, maceration-fermentation, separation by pressing, blending -homogenizing, alcoholic fermentation and drawing wine from draff, and to release an increased amount of natural sugar from grapes, in the fresh wine pressing there are added 4% by volume of rectified spirit from wine, for colour enriching colour extraction enzymes are added, the rectified spirit being also added in the maceration-fermentation step on marc, at a controlled temperature of 22-24A C, up to a concentration of 11 ... 12% by volume of alcohol, and when the concentration reaches 13 ... 15% by volume of alcohol, the fermentation is cut by lowering temperature to 8 ... 10A C and then there are added the fractions to be processed in parallel: the clear wine is blended and homogenized with the wine from first pressing, and the wine obtained from the second pressing which has a higher colour intensity and a stronger flavour is followed separately, after 10 ... 12 days the premature drawing off of both wines is drawn from the bentonite, filtered and analyzed and their alcohol concentration rectified so as to have the same structure, then they are blended, homogenized and the process continues in a manner knwon per se for obtaining a special wine.</p> |
