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Sweet Wine



Sweet wines possess medovo-sweet taste and the sated fragrant aroma. For them Malvazija, as Mjuskadel, Alikant, Pino grey, Furmint, Gare Levelju, Saperavi, Cabernet, Rkatsiteli, Lydia and the Isabella are considered as the most suitable grades the Muscat. Grapes for manufacturing are used spoilted, with the maintenance of sugar of 22 % and above, and acidities 6 – 7 g/l. The above sugar content of fruits, the is more allocation of glycerine which provides completeness and softness of taste, and the amber acid which are responsible for a saturation of aroma.


Feature of manufacturing of sweet wines is processing mezga before pressing. It can be executed in three ways. The first and most the elementary is a warming up mezga. After pressure of the fruits, the received weight slightly wring out for juice-samoteka branch. It warm up in the enameled capacity to temperature 75°C, then in the small portions add mezga, continuously stirring slowly. When all mix will reach 75°C, heating stop and cool to 22 – 24°C. After that it is possible to start pressing.


The second way of a preprocessing mezga is sulphatting which is necessary for manufacturing muscat and white wines. For this purpose at first it is required to define quantity of sulfuric matches, from calculation 1 piece on 50 kg pressed weights. As after "smoking" it is necessary to fill capacity as soon as possible mezga during all this process, pressed fruit weight submit through the ground in funnel. When the keg will be filled on 1/3, it densely close stopper and start to shake, roll intensively by the ground that it is good to mix contents with gas. Then stopper again replace with a funnel, add mezga, fumigate and repeat procedure. If in capacity there was an empty space and it it is necessary to sulphate it too.

After that container leave at temperature 5 – 8°C on 7 – 10 days, carrying out the daily control. If the weight has begun to ferment, infusion immediately stop, and press the mezga.

It is necessary to apply the third way of a preprocessing to preparation of red sweet wines – fermentation of mezga before pressing. In weight pressed grapes fruits add 2 % of ferment of wine yeast, mix and leave on 3 – 4 days. The same as and by manufacture of the dry red wines, formed on a surface of the wandering weight "cap" is necessary for stirring in a mash.


After processing mezga one of the above-stated methods, it press, and a mash fill in in wooden to a flank or a glass large bottle on 3/4 volumes and add 2 % of ferment, however if last third way was used, yeast is not necessary. Capacity close wadded øïóíòîì and leave to wander at temperature no more 20°C. If sweet has enough, for 4th day it is possible to add sugar, but with that calculation that its level did not exceed 28 %. After end of process of rough fermentation, cotton wool replace barmy stopper and leave on 3 – 4 weeks. Upon termination of this term, sugar should not be felt on taste, wine becomes much more light, and at the bottom of capacity the deposit is formed. A transparent drink accurately merge, add necessary quantity of sugar and spill on bottles, filling them to half of neck, then wine place in a cellar for a sediment. In a month a drink again remove from a deposit and taste. If its taste is not harmonious enough and soft, it is possible to add sugar in the form of a syrup: for liquer wines – 200 gr on litre, and for dessert – 100 – 150 gr on litre. To accelerate maturing process, it is possible to warm up wine directly bottles at 55°C during 14 – 16 hours. The main thing is good to fix a stopper that it has not taken off. After that wine definitively spill on bottles, cork and store at temperature not above 15°C. To the use the drink is recommended through 6 – 10 months of endurance.



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