How to prepare real wine in production

Many know that the wine is obtained as a result of fermentation of grape juice, if necessary with the addition of pulp (peel and bones). But it is from the very process of fermentation that the drink will depend. Wines are distinguished by the degree of sweetness, by color and endurance. Wines are quiet and sparkling - they differ from each other in the content of carbon dioxide.

Differences in wines by color

White wines. You can get white wine from white and red grapes. The secret to fermentation is that grape juice wanders without the addition of pulp, which adds color to the wine. The result is a light wine. The older the white wine, the darker its color.

Red wine. The way to get a red wine is different than white. Grapes are used in red and black varieties. When fermenting grape juice, add a pulp that affects the color. An additional shade of wine is obtained when aged in oak barrels. Unlike white wine, red with age becomes lighter.

Pink wines. To prepare pink wines learned by combining the first two ways. At the beginning of the fermentation of grape juice, a peel is added, but after a few hours it is removed, and it does not have time to completely color the wine. As a result, light and delicate rose wines are obtained.

Natural quiet wines have learned to receive a very long time. In ancient times, the god of winemaking was worshiped (including), this beverage was made up of legends, it was considered a cure for many diseases. The production of natural quiet wine is a very interesting process, on which the quality of the product depends.

It all begins with the collection of grapes of a certain grade. It is worth noting that wine houses that produce vintage and collection wines have a strictly regulated size and age of the vine, as well as the location of the vineyard, and the place of production and bottling. Grapes can be harvested by machine (for cheaper wines) or by hand (for expensive and quality wines). Grapes are collected at different times of its maturation. The earliest time is 7 days after ripening, and the latest one, when the grapes are covered with noble mold and subjected to the first frost. Late harvested grapes are the sweetest, it usually goes for the production of unique, expensive vintage wines.

After assembly, the grapes are transformed into wine material. There are two stages of processing raw wine material. The first stage is the fermentation of wine. To the grape must be added yeast, which absorb the sugar contained in the grapes. They, on absorbing sugar, secrete alcohol. If you finish the fermentation stage to the end - we get a natural dry wine. Winemakers learned how to inhibit fermentation by hand, and then sugar remains in the wine. The second stage is the "upbringing" of wine. It is kept in oak barrels, removes yeast residues, clarifies, enriches the wine with air. After that, the wine is pasteurized and bottled. The same principle is used to prepare homemade wine (and not only from grapes).

Regardless of whether the wine is produced - quiet or sparkling, the first stage of processing the wine material is the same. But the second stage is much more interesting. There are several ways to turn a quiet wine into a sparkling wine.

The first method is the most expensive, time-consuming, but also the best. It is used for making expensive champagne and sparkling wines of famous brands. Secondary fermentation of wine occurs in bottles, while it is saturated with carbon dioxide. Upon completion of the fermentation, the yeast precipitate is removed by a complex, manual process. This method consists in carefully collecting the sediment in the neck of the bottle, which is tilted and slightly turned. This process can last several months. Then, the neck of the bottle is frozen, and the ice plug is removed. Of course, the volume of the product from this decreases, and it is replenished with the original wine and sugar syrup, which subsequently and affect the dryness of the wine.

The second method is much simpler and cheaper. Wine is saturated with carbon dioxide in large metal vats, then filtered and bottled under pressure. In Russia, even more simplified this method, making the process of champagne uninterrupted. Of course, according to this technology it is forbidden to make expensive sparkling wine and champagne, but practically all of the "Soviet champagne" is produced exactly this way.

The third way combines the first two. Fermentation of wine goes in bottles, but the sediment is not removed manually, but filtered under pressure. Then the wine is poured into vats, sugar syrup and original wine material are added, while getting the desired sweetness, and bottled wine.

The fourth way is the most ordinary. The finished wine is cooled and saturated with carbon dioxide. This produces a drink that only resembles champagne, with large, rapidly bursting bubbles.

It is worth noting that the name "Champagne" originates from the French province of Champagne. By law, only there can be produced a drink under this name. All known "Soviet champagne" is not sparkling wine, but sparkling wine, and this name can be used by Russian producers only in the domestic market, while on the label the word "champagne" should be written with a small letter.