Grapes are not used for white wine. Rose wine: features and production technology

Cognac is a group of alcoholic beverages with a strength of at least 40% turnover, having a characteristic color, taste and aroma. Cognac is made on the basis of white table wine, so the requirements for the initial raw materials for these drinks are similar.

What does taste depend on?

Cognac acquires its unique shades of taste and aroma not only due to aging in oak barrels. In the process of table wine distillation, when aromatic fractions interact with atmospheric oxygen, cognac alcohol acquires specific organoleptic properties.

It is the production technology that plays a special role in the formation of the taste and aroma of cognac, which allows all the components of the raw material to show their characteristic properties. That is, the taste is formed during the production process, while the initial raw material (the grapes themselves), on the contrary, should not have specific flavors and smells.

What grape to choose? The most preferred varieties have a simple, harmonious taste, without a hint of nutmeg, with berries that have clear colorless juice. The fruits of white or pink varieties are selected.

Isabella varieties are not suitable for cognac production due to the slimy structure of the pulp. From such a wort it is impossible to obtain a high yield of the product. For cognac, the wort is made by the dripping method, so the yield is especially important.

The basis of cognac is table wine. But it is far from always that a good quality table wine with a delicate aroma and a rich flavor bouquet will make a good cognac base. For example, Burgundy grape varieties make excellent wines with a delicate taste and exquisite aroma. However, cognac produced on the basis of this variety has a very mediocre aroma and a weak aftertaste. On the contrary, the Folle Blanche and Scarlet Tersky varieties produce unremarkable wines, but cognac with a delicate taste and exquisite aroma.

Varieties are selected empirically. Over the years of experiments, certain requirements for the feedstock have been developed. An important role is played not only by belonging to the variety, but also by the condition of the feedstock, sugar and acid content, collection time, growing conditions, weather conditions during collection and other subtleties.

Conditions for growing raw materials

The most suitable sites for growing grape varieties for the production of horse are plots located on calcareous, stony, clay-calcareous soils.

A good condition is gaining grapes growing on moist soils. Drought prevents the accumulation of essential aromatic substances in the grapes.

Climatic conditions must allow the grapes to fully ripen during the growing season. Varieties are selected taking into account the climatic zone. A sufficient number of sunny days and high temperatures should fit into the ripening period.

Maturity

When harvesting, it is important to consider the degree of ripeness of the grapes. The amount of sugar in the juice of berries at the time of collection should be at least 16-18%. The acidity of raw materials is one of the main requirements. It should be in the range of 7-9 g / l. Overripe berries should not be allowed, in which the juice gains a large amount of sugar and dumps valuable acid.

The degree of ripeness of grapes is a decisive factor in harvesting. There are technical and full maturity of grapes. Full maturity is assessed visually based on botanical signs. And technical maturity is established on the basis of chemical indicators.

As the ripening time approaches, the crop is constantly monitored. Berries are regularly taken for analysis. The amount of sugar and acid in the juice is determined in the laboratory. Based on the conclusions, the exact date of harvest is displayed.

Visually, the ripeness of the crop is determined by the following features:

• The berries become pinkish for colored varieties and yellowish for white varieties.
• The flesh becomes soft and sticky when crushed.
• The skin is thinning. Slightly translucent. Easily separated from contents.
• The crest of the bunch becomes stiff, acquiring a brown color.
• Seeds become dense, dark. Easily separated from the pulp.

Since visual signs are subjective, the most accurate method for determining the degree of maturity of a crop is chemical analysis.

Harvesting

A special role is played by weather conditions during the harvest. With high humidity, good conditions are created for the development of mold fungi. The roots of the plant absorb excess liquid, the sugar content of the fruit decreases. During rain, the berries are prone to cracking. After a period of rain, the juice is again analyzed for the amount of sugar and acid. The crop is removed waiting for optimal performance.

Harvesting is not done on particularly hot days. In such weather, the bunches dry up and become unsuitable for further use. For harvesting choose periods with cool temperatures in the absence of rain.

The time of day matters for the grape harvest. In the daytime, the grapes heat up excessively, in the evening it cools down. When preparing raw materials for wort, additional cooling or heating will be required. The collection time is selected so that the berries are optimal for the technological cycle of temperature.

Grape varieties for making cognac

Traditionally, varieties grown in our country were recommended for the preparation of skates:

• Scarlet Tersky;
• Aligote;
• Sylvaner;
• Clairette;
• Swim.

Of the French, the most suitable are:

• Uni-blanc;
• Folle blanche;
• Colombard;
• Semillon.

In recent decades, the cultivation of traditional grape varieties in our country has significantly decreased.

In the 2000s, the Institute of Winemaking and Viticulture named after ME AND. Potapenko was engaged in the study of common grape varieties in order to determine the most suitable crops for obtaining optimum quality skates. According to the results of the study, varieties suitable for use were recommended. Among them were:

• Kunlean. Medium-early, frost-resistant variety, of Hungarian origin.
• Hungarian variety, medium early ripening. Has good disease resistance.
• Grushevsky white. Russian variety, bred at the All-Russian Research Institute. ME AND. Potapenko. Mid-late ripening, good frost resistance.

According to the results of the research, it was found that the tested varieties make it possible to obtain high-quality wine materials. And cognacs made on their basis have a pleasant, soft, harmonious, pronounced taste and a rich bouquet of aroma.

Thus, for the production of high-quality cognac spirit, and subsequently the preparation of a worthy aromatic drink, it is important not only to select grapes of a certain variety, but also to observe the technology of growing and harvesting. The value of cognac depends on the quality of the raw material. What is the amount of aromatic substances, sugar and acid in the wine material. These indicators, in turn, depend not only on the varietal characteristics of grapes, but also on growing conditions and agricultural practices.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Semi-sweet red Georgian wine Kindzmarauli is one of the most famous brands of a noble drink in a sunny country. Grapes of a rare variety, a favorable climate, the oldest production technologies fill each bottle with an unforgettable taste and aroma. Vintage Georgian alcohol is in demand not only in Russia, but also far beyond its borders. For this reason, there are many fakes of the famous brand of red wine.

What is kindzmarauli

Translated from Georgian, the name means "dye". It's all about the rich color of the drink - there is a feeling of unnaturalness of such a shade. But nature itself has created such amazing colors of this famous alcohol. There are two versions of the origin of the name:

• The Alazani Valley, where grapes for this brand are grown, is located near the town of Kindzmarauli.
• The grapes used to produce the Georgian drink grow in the Kakheti region, in the Kvareli region, where the Caucasian rivers Durudzhi and Alazan flow. Their waters are rich in macronutrients and are a natural source of mineral fertilizers for grapes.

Story

This brand of wine is considered relatively young. For the first time its production was organized during the Great Patriotic War. Joseph Stalin himself favored the original Kindzmarauli. Photos have been preserved in which the leader holds a glass of his favorite drink. By his order, a factory was built in his homeland. The centuries-old traditions of Georgian winemaking were complemented by the latest technologies at that time. The result of all activities was wine, which went to the needs of a famous politician - for receptions, holidays and other events.

What kind of grape is Kindzmarauli wine made from?

For the production of the "drink of the gods" at wineries, a rare variety of Saperavi grapes is used. Georgian winemakers have been using it since ancient times. Excess moisture is harmful to grapes, but slight frosts are not terrible. The variety is not particularly demanding on soils. Saperavi has some features:

• small size of clusters;
• dark blue berries with a whitish bloom;
• rich pink juice.

Well-known Georgian winemakers insist that it is necessary to harvest in the first 3 weeks of September, when the berries have had time to be saturated with all the necessary properties. This is the key to the natural sweet taste of the drink. The method of making this wine was called "Kakheti technology". The secret of the old method of winemaking lies in the use of earthenware jars - kvevri. They have the shape of a cone, covered with beeswax from the inside for greater sealing. To create the desired fermentation temperature - 14 degrees, jugs are dug into the earth storage.

The current way of winemaking is somewhat different from the traditional one. It includes several stages:

1. Clusters are sorted, separating from ridges and spoiled berries.
2. The raw material is crushed by a press to obtain juice.
3. The resulting mass is placed in stainless steel containers. The fermentation temperature is 25-30 degrees.
4. Several times the raw materials are subjected to the method of refilling to saturate the wort with oxygen.
5. Fermentation is forcibly stopped by cooling when the sugar concentration reaches 30-40 g/dm³.
6. The wine is filtered, stored at zero temperature until bottling in glass or clay bottles.

Wine characteristics

This brand refers to red semi-sweet wines. The drink is characterized by a pomegranate color, or the color of ripe cherries. The wine has a velvety taste, with a berry flavor and a slight astringency, which is imparted by grape seeds. The liquid is viscous and oily in structure, not more than 13 degrees in strength and 3-5% in sugar content. Taste may vary slightly depending on:

• manufacturer;
• weather conditions at the time of ripening berries;
• grape harvest time.

How to drink kindzmarauli

At a temperature of 10-15 degrees, the flavor bouquet of the wine is revealed in full. Therefore, it is recommended to chill the bottle before serving. For drinking, wide glasses filled by a third are used - so the aroma will last longer. Wine in clay jugs is a kind of quality mark. Such a container retains the properties of a fragrant liquid that are unique to this brand.

Wine is considered dessert, so it is not recommended to exceed the dose of 2-3 glasses per evening, especially since the cost of Kindzmarauli wine is not low. This wonderful drink is combined not only with fruits or sweets. It goes equally well with cheeses, fried ribs or grilled meats. But you should refrain from serving with seafood. Store the drink should be at a temperature of no more than 10 degrees.

How to distinguish a fake bottle

There are a number of signs by which you can determine whether the wine is real in the bottle or not:

1. The label of the original must contain information about the producer, grape variety, alcohol and sugar content. If under the name there is a postscript "made according to the recipe", then it is definitely a fake.
2. It is obligatory to have excise stamps and certificates of conformity in the form of holograms.
3. The date of bottling on the original is squeezed out with a special press.
4. It is worth paying attention to the amount of sediment - it should be small. To do this, turn the bottle over and bring it closer to the light source.

Rose wine is a relatively uncommon drink, and few people know how and from what grapes it is made. Some people think that rosé wine is made by mixing red wine with white wine. Someone knows that this is not so, but they have a bad idea of ​​the process of making rose wine. Today we are talking about how rosé wine is made - this is not only interesting, but also explains why it is much less often seen on store shelves than red or white.

Rosé wine is not a mixture of white and red

Rosé wines, at least good and noteworthy ones, are almost never made from a mixture of red and white wine. A blend of red and white wines "kills" the dignity of both types of drink. That is why in many EU countries the production of rosé wine by mixing red and white is prohibited - experts are sure that the appearance of such low-quality wine blends would have a negative impact on the competitiveness of European wines on the world market.

Almost the only exception when blending red and white wines is allowed is the creation of pink champagne. For it, not only red wine (usually no more than 20%) is mixed with white, but also wines from different years. Then the so-called "triage liquor" is added - cane sugar with reserve wine and yeast. The mixture is bottled and left for secondary fermentation, during which the wine is saturated with carbon dioxide and becomes sparkling. It is very difficult to correctly calculate the proportions of the components of the mixture and the exposure time of pink champagne, so it accounts for only about 1% of the volume of production of this drink. Very few, although many people like it and are in demand.

What grapes are rosé wines made from?

Rosé wine can be made from any variety of red grapes. The most commonly used grapes for it are Garancha, Sangiovese, Mourvedre, Carignan, Senso. In France, rosé or "rosé" is most often made from Pinot Noir, while in Australia it is made from Shiraz.

Rose wine is also made from white grapes, such as pink Muscat or Pinot Grigio. True, white grapes of these varieties are considered conditionally - its berries are bright pink or even red. Rosé wine from it has an interesting color of light strawberry. Pinot Grigio Ramato, produced in the Italian region of Friuli, is considered the best.

Rose wine is also produced from “ordinary” white grapes - for this, the juice of white berries is insisted on the pulp of red varieties.

Features of the production of rose wine

The technology for the production of rosé wine is similar to the production of white wine, there are differences only at the initial stage. There are two main methods for the production of rosé wine: direct pressing and steeping. In the first case, dark grapes are squeezed out, but the juice (it is light in grapes of most varieties) is very quickly separated from the skin. It only has time to color slightly, and the wine from it has a light pink color. Wines prepared using this technology are sometimes called gray wines.

In the second case, the juice of dark grapes still insist on the skin. But if for the production of red wine, the juice is left to ferment with the skin for about a week, then to create a rose wine, it is enough to hold the pulp in the juice for about three hours. This method allows you to get wines with a richer shade and taste.

A less common method, however, which allows you to make great rosé wines, is a short steeping or “bleeding”: the berries burst under their own weight, and the wine is made from this juice, slightly colored from the skin to pink.

The other three methods are described above: infusion of juice on the skin of “conditionally white” grapes, infusion of white berry juice on red pulp and mixing red wine with white to make champagne.

When creating rosé wine, it is extremely important to accurately catch the moment of separation of the juice from the pulp so that the wine does not turn out to be either red or white, so the infusion time is carefully selected and controlled depending on the characteristics of the feedstock, the desired color and taste of the drink. It is not easy, it requires a lot of experience and financial costs.

The prepared raw material is fermented at a carefully controlled temperature, stabilized, aged, clarified and bottled.

A little bit about the taste and serving of rosé wine

Rosé wine is characterized by the inherent sourness and lightness of white wine, it also has the inherent richness of red wine. Thanks to this, pink can be safely called universal: it goes well with meat, fish and vegetable dishes, fruits - almost any food. Maybe the combination will not always cause delight, but failure is also unlikely.

Rose wine goes especially well with paella, seafood, most cheeses, pâtés and desserts. It is served chilled to 8-10 °C. This is a great drink for a romantic date and for a hot summer evening. You can learn more about the selection of wines with, and, in our blog.

No agricultural crop has had such an impact on winemaking as grapes. Due to the high sugar content, grapes are a unique raw material for the production of wine.

Grape must easily passes into the fermentation stage, and the abundance of aromatic substances allows you to get drinks with a rich bouquet. Useful amino acids and minerals included in the chemical composition of berries make grape juice and light wines not only tasty, but also a healthy product.

At the same time, the picking of berries, their pressing and fermentation are a complex technological chain, the violation of which will nullify all the work of growing grapes.

Evaluation of the bush and fruits for harvest

The main indicator of the beginning of the grape harvest is its ripeness. All grape varieties can be divided into the following categories:

• medium;
• later.

Sugar content of grape varieties.

Weather

Grapes are never harvested in cloudy and, moreover, in rainy weather. Sunny and dry weather is suitable for harvesting grapes.

time of day

The best time of day for harvesting is in the morning. It has been proven that in grapes harvested before lunchtime, more aromatic substances are concentrated. By the time, the collection should begin when the morning dew comes off the berries.

Periodicity

It is best to harvest grapes in several stages as the berries ripen. Selective collection is more labor-intensive, but it allows to ensure the high quality of raw materials for wine production.

Spin

For the preparation of grape wines, not the berries themselves are used, but the product that is obtained as a result of their extraction or pressing. Pressing grapes at home can be done in any way possible. Many use all kinds of household electrical appliances as well as homemade or industrial squeezers.

There are many ways to extract wine.

Professional winemakers believe that grape must should not come into contact with metal or plastic, as this will adversely affect the quality of the wine. Therefore, the best raw materials are obtained on wooden presses, where there are no parts from other materials.

Pressing

Unlike pressing, whole bunches of grapes are used for pressing, along with cuttings and part of the shoot. In this process, due to strong pressure, the liquid fraction is released from all the components of the grape brush. There are certain types of drinks where this particular product is used according to the technology.

Together with the berries, grape seeds are pressed, which contain a lot of tannins and biologically active substances that affect the taste and bouquet of grape wine. Some varieties of grape wines do not allow the participation of tannins contained in the seeds in the process of their preparation. For some, especially expensive varieties, the seeds from the berry are completely removed.

Types of grape presses are described.

Press for pressing grapes.

If, during pressing, the must yield is no more than 55% of the amount of loaded grapes, then pressing allows you to get up to 80% of the liquid fraction suitable for making wine.

Spin rules

Grape juice is pressed from ripe and juicy berries without rot and mold. Getting grape juice for home use allows mixing different grape varieties. In winemaking, to obtain a product of a certain brand and high quality, not only grapes of the same variety are used, but also grapes harvested only from certain bushes and at the same time.

At the same time, each domestic gardener and winemaker has his own recipe, where berries of different varieties can be mixed to obtain a unique drink. There are some general rules for pressing grapes to produce red or white wine.

Harvested grapes must be processed as soon as possible after harvest to avoid spoilage.

For white wines

Of the rich assortment of grape wines, the thinnest and lightest are considered. Getting juice from white grapes is more important than the same process for black varieties. White grape varieties are harvested later than red varieties. White grapes are not subject to storage, and the extraction of juice should be carried out as soon as possible after harvest. The grapes are usually not washed, as the skin contains a yeast fungus that facilitates the fermentation of the juice.

For the highest quality wine, the juice is obtained by gravity, when the berries should not be pressed, and the juice is released under the own weight of the grape clusters.

To obtain fine and aromatic wines, the berries must be slightly overripe.

The process of pressing white grapes should be as delicate as possible, while crushing the stones is not allowed, as they can spoil the taste of light white wine.

For red wines

Red grape wines are considered not only an excellent addition to good cuisine, but also a remedy that can be used therapeutically to prevent cardiovascular diseases. Red wine is more tart and full-bodied than white wine, so for some varieties, the grapes are crushed with the skins and pits. These products contain a large amount of tannins, which largely determine the bouquet and taste of a dry red drink. Wine is made from grape varieties with color:

To obtain high-quality raw materials, it is not allowed to get into the extraction of rotten and overripe berries.

Fermentation

Fermentation is the most important process in the manufacture of wine, so it is always given the most attention. During fermentation, fructose and glucose, which are part of grape must, are fermented to ethyl alcohol, due to yeast fungi. This process is called alcoholic fermentation. When making dry wine, sugar must be completely fermented, and for semi-sweet and sweet wines, it must be partially fermented. More complex is the production of fortified and dessert drinks. It is impossible to obtain a strength of 16 degrees or more by a natural fermentation process, so fermentation is interrupted by adding alcohol, and in some cases sugar is also added. The fermentation process can take from one to three months.

Optimal fermentation should not proceed too quickly, since aromatic substances, on which the bouquet of the drink depends, evaporate into the atmosphere along with carbon dioxide bubbles.

Adding yeast

Alcoholic fermentation does not require intervention, but there are times when this process is too slow. This can happen for the following reasons:

• low temperature;
• yeast culture death;
• low sugar content.

In these cases, to activate the process, you can use the addition of wine yeast as a catalyst for the fermentation reaction. The amount of yeast is selected empirically.

Temperature conditions

When making wine, the recommended temperature regimes should be observed. For white wine, the optimal temperature is considered to be 15-18 0 C, and for red, the range from 18 to 22 0 C is used. A must temperature above 25 degrees can only be useful at the beginning of the process. As soon as some alcohol is formed in the raw material, the temperature should be lowered. At a temperature of about 10 0 C, the fermentation process also goes on, but it will be very slow.

In a room where alcoholic fermentation takes place, it is not false to have sudden temperature fluctuations. This can affect the viability of the yeast.

Shrinkage

In industrial winemaking, there is such a thing as shrinkage. This is the evaporation of the finished product due to external factors. The higher the temperature and the drier the air, the more vigorously the wine decreases. If it is stored in new barrels with porous wood, the percentage of shrinkage of the product also increases.

topping up

According to the rules of winemaking, the contact of the drink with atmospheric oxygen is undesirable, so the barrels must always be filled to capacity. If an empty space forms in the barrel, colonies of harmful microorganisms can form there, which can ruin the wine. This makes it necessary to top up the barrels. It is impossible to use different varieties or wine of different shelf life when topping up. Young wine requires more frequent topping up than aged drinks.

Filtration

Before pouring the finished drink into containers, for further storage, it should be cleaned of impurities and filtered. During the fermentation of grape wines, especially red ones, they form an insoluble precipitate, which should be removed by filtration. At home, small volumes can be filtered through several layers of gauze or special filters. First, the wine is carefully drained from the sediment, and then filtered.

In industrial production, wine is pumped by pumps through a filter system. In some wineries in France, red wine is poured from barrel to barrel four times in the first year of storage and at least three more times in subsequent years.

Spill

After cleaning and filtering, the finished product can be poured into glass bottles. This method of storage is often used in home viticulture, since glass is a completely inert substance and does not enter into any chemical reactions. Before use, the bottles should be boiled and cooled. There should be no more than 3-4 centimeters between the level of the wine and the edge of the neck. For better preservation of the product, it should be pasteurized. To do this, the filled vessels are placed in a container with water and heated to 70 0 C. The corks should also be boiled. You can store wine in a cool dry place at a temperature not exceeding 15 0 С.

Video

This video shows a step by step recipe for making homemade wine.

conclusions

1. Getting good wine -, but accessible to every gardener.
2. Even one rotten or moldy berry can spoil the entire pressed product.
3. To speed up fermentation, do not add so-called "wild yeast" into the wort.
4. The finished wine must be absolutely transparent.

How to make wine at home: