| 摘要 |
A process for preparation of vintage dessert sweet red wine comprises the processing of red grapes with separation of stems, decay and defect berries, fermentation of mash on the seeds and skins, sulfitation of fiber, infusion of fiber, dumping of mash from the yeast deposit, riding of ready wine materials at storing. According to the method, the grapes with mass concentration of sugars no less than 250 g/dmis processed, the grapes of the sorts Cabernet-Sauvignon and/or Bastardo, and/or Aleatico in the amount of no less than 85 mass percents is used, and the sulfitated fiber is brought to the concentration of sulphuric acid of 80-150 mg/dm. The infusion of fiber is realized during 36-48 hours, the after fermentation is realized at the temperature of 25 °С, and fermentation is realized till the sugar content that amounts to 5 %. The pressing of fiber is realized at residual content of sugars of 20.0 g/100 sm, the self-running mash and mash of the first fraction are connected, and no more than 60 dal of mash from one tone of grapes is used for the production of wine materials. The separated mash is rode at fermentation and alcoholization, the clarified wine materials are dumped from the yeast deposit and rode to aging in oak containers during no less than 2 years at the temperature of 12-16 °С. |
