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Grape Raw Materials
For today the large quantity of grades, suitable for wine manufacture is deduced and selected. The parity in sugar and acid grapes is defining criterion in a question, from what fruits to prepare this or that type of a drink. For example, for reception of dry wine the raw materials containing 17 - 20 % of sugar and 7 - 9 g/l acids, and for dessert - 21 - 22 % of sugar and 6 - 8 g/l acids are necessary. As in the course of maturing grapes are poured by sweet and lose the acidity accordingly, for dry grades take mature fruits, and for semisweet and dessert - overripe, even hardly spoilted which will give to a drink raisin taste.
Maturity degree is defined to external signs. Completely ripe grapes are characterised by soft berries, a thin thin skin which easily separates from pulp. Juice becomes sweet and sticky, the crest gets dark colouring more often and stiffens.
The crop gathers in dry weather, then it is carefully sorted. The ripe berries which have been not amazed with illnesses, a mould and decay are selected only. After that for manufacture of any wine, except for Kahetinsky, from fruits manually or on a grater crests separate. Then grapes press and already from received mezga by pressing squeeze out juice. This process is carried out in some approaches. Juice-samotek at first separates, then the first pressing is made, then mezga mix and again squeeze out, the same repeat 2 more - 3 times. Thus, from 10 kg of raw materials it turns out approximately 6 - 6,5 l of pure juice.
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