PROCESS FOR OBTAINING AN ASSORTMENT OF DEMI-SEC WHITE WINE FROM COLUMNA VARIETY GRAPES

摘要

According to the invention, the process for obtaining demi-sec wine from COLUMNA variety grapes consists in that, in order to highlight the orgaloleptic properties of this new variety and to transmit them to the so obtained wine, the grapes are harvested when technologically mature, in the period 5-10 October, when the grape sugar concentration is of 204 ... 213 g/l of wine pressing and an acidity of 6.8 g/l, and are subjected to 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 sediment with the mention that the free run grape juice is blended and homogenized only with the first wine pressing, followed by treating with enzymes concomitantly with cooling the same to 6 ... 8A C for rapid settling of the coarse particles from the juice and cutting the wild yeasts activity, then clarified and seeded with selected yeasts, the alcohol fermentation taking place first at the room temperature of 20 ... 24A C up to reaching an alcohol concentration of 2.5 ... 3% by volume of alcohol, then at controlled temperatures of 15 ... 16A C , in order to lower the yeast concentration, and when the alcohol concentration reaches 10.2 ... 10.5% by volume of alcohol, the fermentation is ceased by lowering the temperature to 8 ... 10A C, the process following thereafter in a manner known per se, for obtaining a demi-sec wine.