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Moist and Semisweet Wines
For manufacturing of moist and semisweet wines spicy grades of grapes are usually used: Semilion, Sovinon, the Muscat white and pink, Rkatsitelli, Mjuskadel, Risling, Tramjuner, Aligote, Feijaska white, Arevik, Kokur, Cabernet, Saperavi, Matrassa and so on. Optimum sugar content of fruits for moist wines considers 20 – 22 %, and for semisweet – 23 – 24 % at level of acidity 6 – 10 g/l. Ready drinks contain 9 – 14 % of spirit and acid 6 – 8 g/l. The quantity of sugar in moist grades varies in limits from 1,5 – 3 %, and in semisweet – 3,1 – 8,0 %. At a lack of sweet of fault, in a mash in the course of manufacturing it is authorised to add sugar or "beckmes" – boiled grape juice.
For today two methods of manufacture of moist and semisweet wines are most extended. One of them is the classical scheme which practised from time immemorial, and is based on the special processing, braking fermentation process. Thus, standardly processed mash contains 2 – 3 days at temperature 22 – 23°C, then it reduce to 15 – 16°C. Through 5 – 6 days of fermentation remove daily test from wine. When the balance of sugar and acid will be satisfactory, wine separate from a deposit and spill in 5 – 10-litre glass cylinders. They are densely corked with wadded stoppers, and the neck is wrapped up by a wax paper fixed by a cord.
This capacity place in the big pan with water so that its level coincided with wine. On a bottom stack a wooden lattice and slowly-slowly heat up to 75 – 80°C, at such temperature mode wine boil 40 – 50 minutes. After the mash will cool down to 20 – 22°C, a stopper strengthen even more densely and maintain 2 months at temperature 8 – 10°C. If during this period on a wine surface the film is formed or there are repeated signs of fermentation, it is necessary for pasteurising repeatedly during 20 – 30 minutes at 70°C. Also this procedure can be executed for giving to a drink more softness and taste harmony. After additional endurance 1 – 2 months at temperature 8 – 10°C, wine is ready to the use. The second method of manufacture of moist and semisweet wines is "cuppaging", that is mixing of dry wine and the pasteurised grape juice. So to reception of moist grades apply a proportion 10: 1, and for semisweet – 10: 2 (4). However such drink is not capable to storage and should be used in day of "cuppaging".
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