| 摘要 |
A method for producing ordinary table dry red wine provides breaking the grapes with separation of crests, damaged and unripe berries, sulfitation of the obtained pulp, fermentation of must in the pulp with an immersed "cap" on the pure yeast culture, separation of self-floating must, pressing, mixing the must fractions, must after-fermentation, taking the wine materials from the yeast residue, egalisation, if it is necessary, primary rest, wine materials after-treatment up to reaching the bottling resistance, residuary rest, filtration and bottling. As raw material grapes of the variety "Cabernet-Sovignon" is used being grown in the region of the mountain Sharkha (Partenite grapes zone of the Crimean peninsula) at a weight concentration of sugars being not less than 170 g/dm3 and weight concentration of titrated acids of 6.0-10.0 g/dm3.
|
