| 摘要 |
A method for preparing ordinary dessert sweet red wine provides grinding grapes with crest separation, sulfitation of the obtained pulp, infusion and partial fermentation of the must with sulphuric anhydride with pulp at periodic mixing, separation of self-flowing must and must and pressing, at that for producing wine materials used are the self-flowing must and that of all press fractions, fermentation of the must with pure culture of yeast to the accumulation of alcohol of no less than 1.2. % of volume, alcoholization with rectified ethyl alcohol for preparing in the finished wine of necessary standards for alcohol and sugar, removing clarified wine materials from the yeast sediment, egalisation and blending, and finished products are bottled, at that as raw material used is vine of brand the black Muscat at an amount of 80-90 %, brands Aleatiko, rose Muscat 10-20 %, which have reachedthe technical maturity, corresponding to the concentration of sugars of not less than 200 g/dm3 and mass concentration of titrated acids of 4.0-9.0 g/dm3, and for producing wines used are also musts of press fractions due to production of Muscat wine materials, at that after blending finished bottling ûresistant wine materials are directed to rest for the period of not less than 10 days, and directly before the bottling the control filtration is performed. |
