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White Dry Wines



For preparation of white dry wine the grades of white grapes having easy gentle aroma, pleasant, hardly sourish, but not tart taste, for example, Risling, by Aligote, Sovinon, Silvaner, Mtsvane, Fetjaska and others are used. However it is possible to use and red grades as juice of their fruits, except for Saperavi, has white colour. The main thing that at a mash there were no stones and a thin skin. Classical white dry wine contains 10 – 11 % of spirit and possesses acidity 6 – 7 g/l. A mash for manufacturing receive in the usual way of pressing. To separate from it the pulp slices, floating suspensions and other dregs, to it allow to settle not less than 12 – 18 hours per a cold dark premise if it will be too warm, juice can begin to ferment. Preliminary it is necessary to fumigate capacity with sulphurous anhydrite which represents the colourless suffocating gas well dissolved in juice. After that settled mash accurately merge in a glass large bottle or wooden to a flank by means of a rubber tube. Capacity fill no more than on 3/4 volumes and at once add 2 % of ferment, then close barmy with stopper or cotton wool. Then the future wine place in a dark place with constant temperature 18 – 24°C. Rough fermentation in which process foam is allocated, lasts nearby 5 – 8 days. The capacity with a mash is necessary for moving to this period on Wednesday with a mode 18 – 20°C. Before its termination it is necessary to add wine of the same grade and when intensive fermentation absolutely will stop, capacity add up to the top. In the course of the subsequent fabrication stage which lasts 3 – 4 weeks to fill container to edges follows every other day. After this term, you can try thewine. If sugar is not felt barmy stopper replace ordinary, densely putting on it. If sweet is still felt, the container cannot be closed tightly, differently allocated gases will break off it from within. In 2 weeks, wine yeast dies and settles on a bottom thanks to what wine is clarified. By means of a rubber tube it separate from a deposit and store at temperature more low 15°C. The wine intended for endurance, leave in capacities for 2 months at 8 – 10°C, and only then, having separated from the formed deposit, spill in bottles and densely cork.


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