Home-made wine, suitable fruits, berries and garden plants, composition, strength, division of wines by alcohol and sugar content.

Making homemade wine is not so difficult. In fact, homemade wine itself can come from fermented juice. It can be grape, berry, fruit juice. Sugar juice comes into contact with yeast that is contained in the air and on the surface of the skin of fruits and berries. Yeast at an incredible speed “devour” sugar, converting it into alcohol. This process is called fermentation or fermentation.. 

Domestic wine, suitable fruits, berries and garden plants, composition, strength, division of wines by alcohol and sugar content.

Natural homemade wine is made from juice without any addition of extraneous substances not contained in the juice. At the same time, small additives of sugar or water are not considered extraneous. The task of the winemaker is to ensure the formation of the necessary compounds that have a good taste, and to eliminate unnecessary, tasting rancid oils, vinegar, etc..

), as well as from some garden plants. Berry wines are prepared from berries, both from garden and forest. Watermelons, melons, rhubarb, parsnip, beets and some others are suitable for home winemaking from garden and melon plants..

The composition and properties of homemade homemade wine.

All wines contain common elements: organic acids, tannin, mineral salts, phosphorus, nitrous, pectin, sugar. Sugar during fermentation turns into alcohol, but some of it sometimes remains. Acids make the wine rich and refreshing. Tannin is a tannin found in the skin, hands and grape seeds.

In white wine, tannin is present in small quantities. Along with organic acids, tannin acts as a preservative, and wines with a high level of acidity or tannin can be stored in a bottle for many years. Alcohol present in wine balances other components, for example, softens the effect of acid and enhances taste.

Any homemade wine contains various substances that positively affect the human body. It prevents the formation of blood clots and blood clots, reduces the likelihood of death from a heart attack, stroke. Moderate consumption of wine complements a person’s nutrition, strengthens his health and increases the body’s resistance to certain diseases.

The wine contains powerful antioxidants that reduce the level of fat deposits that accumulate on the walls of blood vessels. Wine, especially red, has the ability to remove radioactive nucleotides from the body, reduces the risk of certain cancers, and helps maintain an alert mind in old age. Home-made wine brings pleasure and a sense of well-being to life if consumed in quantities that are not harmful to health..

Wine fortress.

The strength of wines is determined by the alcohol content in them and is calculated in volume percent (vol.%). For example, you purchased a bottle of wine with a capacity of 0.7 liters, which equals 700 cm3, the label of which says: “Alcohol content of 20 vol.%.” This means that 700 ml of wine contains 700 x 0.20 = 140 cm3 (0.14 liters) of alcohol. In weight units, this will be about 120 grams of alcohol (alcohol is lighter than water).

Division of wines by alcohol and sugar content.

According to the alcohol and sugar content, wines are divided as follows:

Canteen completely fermented (dry) containing from 9 to 14% alcohol.
Liqueur containing up to 15% alcohol and up to 10% or more sugar.
Dessert or fortified wines, they contain up to 22% alcohol with a small amount of sugar (up to 4%) and are prepared by adding grape alcohol.
Effervescent wines with dissolved carbon dioxide obtained by fermentation or artificially introduced (sparkling wines).

Wine made entirely or mainly from one variety of grapes, fruits or berries is called varietal. Blend wines are produced from a mixture of juices of various fruits and berries. Blending is used to improve the overall quality of the wine, its taste and aroma.

The whole wine preparation cycle consists of a series of successively carried out technological operations: preparing containers, preparing raw materials, obtaining juices, preparing wort, fermenting, removing young wine from the sediment, bringing the wine to the desired condition, bottling and storage of wine.

Based on materials from the book Making wine, moonshine, liquors and tinctures. Preparation technology, equipment, formulation, storage and use.
Team of Authors.

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