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White Wine Manufacture
The white wine manufacturing techniques consist in processing only juice of fruits. The fermentation passes at temperature of lower, than by manufacture of red wines, and proceeds from four about six weeks. A drink place in wooden or even plastic capacities, also will approach tanks from stainless steel. To accelerate deposit loss in white wine, use a method of cold stabilisation: cooling to - 5 °C. For reception of sweet grades of wines, add alcohol which will neutralise yeast, therefore the sugar containing in berries, it is not completely processed. Also it is possible to use overripe grapes or the fruits collected in the first frosts. Thus receive so-called «ice wine» - Eiswein. It is possible to make sweet wines from spoilted grapes, almost raisin as the liquid evaporates, and sugar remains. Cheap wine drinks make by adding in ready wine a sweet not wandering mash.
Last stage before pouring in bottles is cupagging. It represents mixture of ready drinks in various proportions for reception of wine of necessary taste and aroma. And some wines continue to ripen and in bottles, opening with decades of endurance all potential.
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