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Room For Winemaking
The premise for winemaking should be pure, well aired, not to have foreign smells and to keep a temperature mode within 18 – 25°C. In general, the most comfortable environment for fermentation is 22 – 24°C. Heating from above 35°C negatively affects activity of wine yeast, and at 45 – 50°Ñ they perish within 1 hour. Therefore it is considered what to do wine it is necessary at as much as possible low admissible temperature, besides such conditions of manufacturing protect a drink from possible illnesses and promote the best assimilation of spirit in a mash. Ready wine should be stored and be maintained at invariable 8 – 10°C, for these purposes is better the cellar or a cellar will approach.
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