Concentrated must is obtained by partially dehydrating grape must, resulting in an increase in its density. In concentrated wort, the degree of concentration of its main components, especially sugar, is such that it does not allow the development of microorganisms that contribute to the fermentation process.

This is achieved by increasing osmotic pressure. In addition, the resulting product is significantly smaller in volume, which makes it easier to transport.

After evaporation of the water contained in the wort, the concentration of other non-volatile elements occurs, not only sugars, but also minerals and acids.

Tartaric acid, which accounts for 50% of the total volume of acids contained, when combined with calcium and potassium, gives insoluble salts, while the remaining acids form easily soluble salts.

Almost 70% of the tartaric acid precipitates, forming a salt known as "bitartrate", or the acid ester of tartaric acid. However, despite this, the acidity of the concentrated wort is approximately 40% tartaric acid and the remaining 60% other acids, the most important of which is malic acid.

Thus, it turns out that the concentration of sugar increases in direct proportion to the water removed, while the concentration of acids is lower due to the precipitation of insoluble salts.

Only clarified grape juices, filtered until completely transparent, with a mass concentration of iron ions of no more than 5 mg/dm³ are sent for concentration. The content of sulfur dioxide in such juices should not exceed 150 mg/dm³.

Wort concentration technology

There are various dehydration methods that maintain the integrity of the product (wort), particularly by passing the wort through special membranes that separate the solute and the solvent. These include ultrafiltration, direct and reverse osmosis. The advantage of this method is that the juice concentration process is carried out at normal temperature. As a result, its organoleptic properties and nutritional characteristics of the product are not impaired. However, the maximum degree of concentration achieved is only 30–45%. In addition, the equipment used is very expensive.

Another method is to freeze out the moisture and remove the ice crystals that form. However, just like the previous method, it does not allow obtaining a product concentration higher than 45%.

The most common method is evaporation in containers with reduced pressure. This method, at relatively low costs, allows one to achieve a very high degree of concentration (75–80%) and guarantees acceptable quality of the resulting product.

Using concentrated wort

Concentrated grape must has a very wide industrial and commercial use, which boils down to four main cases:

production of natural table wines, sweet dessert wines, liqueurs, cognac, vermouth;
making grape vinegar;
production of grape juices and mixed flavored drinks;
production of yoghurts, in the food and pharmaceutical industries as sucrose substitutes, in the confectionery industry, in the production of ham.

In the first and second cases, concentrated must of white and black grapes is used. The main requirements of the industry concern mainly the color of the product, sugar content and sulfur dioxide content.

In the third case, the requirements are much more stringent, especially regarding color and sulfur dioxide content. Only red grape must is used.

In the latter case, the requirements are very diverse and are specific to each production. Mainly used must is from white grapes.

Every housewife knows that making homemade wine from grapes is not difficult, most recipes are simple, but in order for it to have an excellent taste, infuse and not be overly tart, sour or cloying, everything must be followed according to the rules. Millions of people make different drinks from grapes and everyone has their own secret. We have collected various recipes that will help you surprise your guests with pleasant homemade wine. Which one to choose, decide for yourself.

How to make homemade wine from grapes?

Our recipes will be based on the use of Isabella grapes. This variety is very popular and widespread. Its beauty is that the yield return is enormous, the crop is absolutely unpretentious, and grows very quickly even after drastic pruning. The grape clusters ripen at the same time and can remain fresh on the branches until winter.

Even if you don’t have Isabella grapes, you can always ask your neighbor in the country or your friends, since grapes often produce very large yields and they cannot always be fully used.

Option 1. “Classic”.

The grapes are harvested at full ripeness. After which you need to carefully remove all limp berries with signs of mold and rot. The sizing of the berries is not important here, the main thing is that they are fresh. Also remove all debris. To be guided by the proportions, we take 10 kg of Isabella grapes for the calculation.

The peeled fruits are placed in a container (basin) and the juice is squeezed out of them. Decide for yourself how to do this. You can press the juice with your hands or use a wooden masher. The resulting mass should be infused for the next 5 days under gauze. The temperature should be 23-26 degrees. Periodically throughout the entire period, the grapes and juice are stirred with a wooden spoon or spatula.

After five days, you should pour the grape mass into a bottle, leaving about a quarter of the volume empty. Let's add three kilograms of sugar here. It is clear that when we talk about a bottle, we mean special large-volume glass containers.

Now pull the rubber glove over the neck, securing it well, but first make several punctures. They are needed so that carbon dioxide leaves the bottle. Let the wine ferment for three weeks. The temperature will again be room temperature.

All this time the glove will be inflated; when it deflates, the process is over. Now the wine is filtered and bottled into convenient containers. During the first few days, sediment will form; it can be removed using additional filtration.

For information!

Grapes are very useful, including Isabella. It perfectly tones, expels toxins, saturates with vitamins, macro- and microelements, improves immunity and gives vitality.

Option 2. “Wine for the holiday.”

The berries are picked and sorted. This recipe will require 5 kilograms of fruit. After which the grapes are placed in containers and crushed to obtain juice. Afterwards the mass is infused for three days.

Important!
When you prepare grapes for making wine, you should strictly not wash them. If it is damp, then it is dried on a towel. The gray coating on the berries should remain for fermentation.

After the required three days, the wort is poured into a jar and closed with a lid. But first add 0.6 kg of granulated sugar. The wine should infuse for another two weeks. Then open the jars and add another 100 grams of sugar per liter of product. Next, leave again for 14 days.

When the time is up, the wine is well filtered through cheesecloth, bottled and sent to steep for two months in a cool place. It is best to store bottles lying down.

Option 3. “Fortified”. For those who like it hot .

As before, the grapes are selected and cleaned of debris. After which the juice is squeezed out. To the resulting mass, add 150 grams of granulated sugar for each liter. This will increase the sugar content to 25%. To make the fermentation of the juice more intense, add about a couple of grams of wine yeast per liter.

The wine is left to ferment in a dark and cool room for 10 days, with the container covered. After this time, the sediment will fall to the bottom. The wine is drained using tubes or other devices.

Option 4. “Wine to the table.”

Homemade grape wine recipe for those who think they can't cook. This recipe is very simple. You need to collect five kilograms of fruits, sort them and squeeze the juice out of them. We fill the whole mass with three kilograms of sugar and fill it with 12 liters of clean water. You need to insist for a week, after which more water is poured in, about a liter, and again we insist for a month. Then we strain and pour into containers.

Important!

If you have just harvested the grapes, and it is already autumn outside and the temperature is below 15 degrees, then before starting cooking it is better to let the berries warm up at room temperature.

Winemaking is an art whose secrets take years to learn. Despite this, each of us can make homemade grape wine. You may not create a masterpiece worthy of world exhibitions, but with the right approach, the taste of your own drink will pleasantly surprise you. I bring to your attention a detailed technology for preparing wines (red and white) at home. This recipe uses only grapes and sugar, making the drink completely natural.

The best grape varieties for home winemaking are Stepnyak, Platovsky, Rosinka, Druzhba, Regent, Saperavi, Crystal, Festivalny, which do not require special care and have a fairly high sugar content. But this does not mean that you cannot make wine from other varieties, for example, Isabella or Lydia, you just have to add more sugar.

Before starting cooking, you should take care of all containers used. They must be perfectly clean and dry. Otherwise, third-party fungi will get into the drink, which will spoil the taste of the wine. Barrels, bottles, buckets, etc. You can smoke it with sulfur, as is done in industry, or simply rinse it with boiled water and wipe it with a dry cloth. I strongly recommend avoiding containers in which milk was previously stored; even cleaning them thoroughly does not always help.

Grape wine recipe

1. Harvesting and processing. To ensure that the wild yeast necessary for fermentation remains on the grapes, the berries should be collected only in dry, sunny weather. There should be no rain for at least 2-3 days before.

Only ripe fruits are suitable for winemaking. Unripe grapes contain too much acid, which worsens the taste of the finished drink. In overripe berries, acetic fermentation begins, which can subsequently spoil the entire wort (squeezed juice). I also do not recommend taking carrion, because then the grape wine may develop an unpleasant earthy taste, which is very difficult to correct. The picked berries must be processed within two days, after which they become unsuitable for making homemade wine.

The harvested grapes are carefully sorted, removing clusters, unripe, rotten and moldy fruits. Then the berries are crushed and, together with the juice, placed in an enamel pan, filling the container to a maximum of ¾ of the volume. It is best to crush the grapes with your hands, then you will not damage the seeds, which contain substances that make the wine taste bitter. If there are a lot of berries, then they are carefully crushed with a wooden rolling pin (pestle).

only wooden fixtures

Avoid contact of juice with metal (except stainless steel), as this causes oxidation, which worsens the taste of homemade wine. That is why the berries are kneaded with hands or wooden tools, and the pulp (crushed grapes) is placed in an enamel container with a wide neck - a bucket or pan. You can also use food-grade plastic containers or a wooden barrel.

Next, the container with the pulp is covered with a clean cloth and placed in a dark, warm (18-23°C) place for 3-4 days. After 12-20 hours, the juice will begin to ferment, and a “cap” of peel will appear on the surface, which needs to be knocked off 1-2 times a day, stirring the pulp with a wooden stick or hand. If this is not done, then acetic fermentation may begin in the wort, which will ruin all our wine materials.

rapid fermentation of pulp

2. Obtaining pure juice. After 3-4 days, the pulp will lighten, it will have a sour smell and a hissing will be heard. This means that fermentation has begun successfully, it’s time to squeeze out the juice.

The top layer of peel is collected in a separate container and squeezed out with a press or by hand. All juice (drained from the sediment and squeezed from the pulp) is filtered through cheesecloth, pouring it from one container to another 2-3 times. Transfusion not only allows you to get rid of foreign impurities, but also saturates the juice with oxygen, which contributes to the normal functioning of wine yeast.

3.Installing a water seal. To prevent homemade grape wine from turning sour, it must be protected from the flow of oxygen, while simultaneously ensuring the release of the main fermentation product - carbon dioxide. This is done by placing one of them on a container with juice. The most common option is the classic water seal made of a lid, tube and jar (pictured).

classic water seal diagram

fermenting wine with a glove

The design of the water seal is not of fundamental importance, but in terms of convenience, it is better to put a classic water seal on large bottles, and a glove or a lid-shaped seal on jars (sold in stores).

lid with water seal

4. Initial (active) fermentation. After installing the water seal of the container with fermented juice, it is necessary to ensure suitable temperature conditions. The optimal fermentation temperature for red homemade wine is 22-28°C, white - 16-22°C. The temperature should not be allowed to drop below 10°C, otherwise the yeast may die before it has time to process all the sugar into alcohol.

For various reasons, after 2-3 days you may find that the wine must has stopped fermenting. Since alcoholic yeast cannot be added, it is necessary to restart fermentation. The simplest recipe: pour 150 grams of raisins, 50 grams of sugar into a bottle and add warm water to a third of the volume. Close the bottle with a cotton wool stopper and place it in a warm place for 3-4 days. When the raisins ferment (bubbles appear), the starter is drained, mixed with 1 liter of wort and added back to the container with wine. Fermentation will resume.

5. Adding sugar. Approximately 2% sugar in the must yields 1% alcohol in the finished wine. In most regions of Russia, the sugar content of grapes rarely exceeds 20%. This means that without adding sugar, at best, you will get grape wine with an alcohol content of 10-12%. On the other hand, the maximum possible strength of the drink is 15-16%, since at a higher alcohol concentration, wild yeast dies.

The problem is that it is impossible to determine the initial sugar content of grapes at home without a special device (hydrometer). It is also useless to focus on average values for varieties, since for this you need to have data on the sugar content of the selected variety in your climate zone. In non-wine-growing areas no one makes such calculations. Therefore, we will focus on the taste of the juice.

To maintain normal fermentation, the sugar content of the wort should not exceed 10-15%. To ensure this condition, sugar is added in parts (fractionally). 2-3 days after the start of fermentation, the grape must is tasted. When it becomes sour (the sugar has been processed), add 50 grams of sugar for each liter of juice. To do this, pour 1-2 liters of wort into a separate container, dilute sugar in it, and pour the resulting wine syrup back into the bottle and shake well.

The procedure is repeated several times (usually 3-4) during the first 14-30 days of fermentation. At a certain point, the sugar content of the wort will stop decreasing, which means that vigorous fermentation has ended and it’s time to move on to the next stage.

6. Removing wine from sediment. When the water seal does not release bubbles for 1-2 days (the glove is deflated), and the wort has cleared, forming a layer of loose sediment at the bottom, the young homemade wine is poured into another container. The fact is that dead fungi collect at the bottom; staying in the wine for a long time, they impart bitterness and an unpleasant odor to the drink.

1-2 days before removing the wine from the sediment, the fermentation tank is placed at a height above the floor (50-60 cm). This could be a bench, chair or any other device. When the sediment is again at the bottom, the wine is poured into another container (clean and dry) through a siphon - a transparent soft hose (tube) with a diameter of 07-1 cm and a length of 1-1.5 m. The end of the tube should not be brought closer to the sediment than 2-3 centimeters.

the process has begun

Drained homemade wine will not be completely clear. There is no need to be afraid of this, the appearance of the drink has not yet formed.

7.Control of sugar content. It's time to decide on the sweetness of young homemade wine. Since active fermentation has already ended, all added sugar will not be processed and will remain in the drink.

Sugar is added based on your own taste preferences. First, drain 1-2 liters of wine, add sugar (no more than 100-200 g per liter), mix, pour the wine with the diluted sugar back into the bottle, and then mix again.

If the sweetness of the drink suits you, then you don’t have to add sugar at all, as you did in the case of.

8. Quiet fermentation (ripening). The stage during which the final taste is formed. Lasts from 40 to 380 days. Longer aging of homemade grape wines is not advisable, since it does not improve the properties of the drink.

The bottle of wine is again placed under the water seal (recommended) or tightly closed with a lid. It is advisable to store the container in a dark cellar or basement at a temperature of 10-16°C. If this is not possible, then the young wine should be provided with a maturation temperature of 18-22°C, but not higher. It is important to avoid sudden temperature changes, otherwise the taste of the drink will deteriorate. The minimum aging period for white wine is 40 days, for red wine - 60-90 days.

Every 7-10 days, it is advisable to pour the wine from one container to another through a straw, removing it from the sediment, as we did in the 6th stage. As a result, the wine will become lighter and lighter. At the same time, you control its taste.

9. Artificial lightening (pasting). Even after several months in the cellar, homemade wine may remain cloudy. If this does not suit you, then you can take advantage of the impurities. The most common methods are pasting with gelatin or egg white.

It should be remembered that clarification only improves the appearance of the drink, without affecting its taste in any way, so I recommend clarification only in extreme cases.

example of a finished product

10. Spilling and storage. At the last stage, the wine is bottled and tightly corked. Homemade wine should be stored in a cool, dry (6-8°C) place in a lying position. The temperature can be even lower, the main thing is that the drink does not freeze, because then it will lose its taste, and defrosting will no longer help.

Homemade grape wine is perhaps the most popular low-alcohol drink, which even novice winemakers enjoy preparing. There are many methods for making wine from pure juice, but recipes with the addition of water are the most economical and simple.

Collection and preparation of grape berries

You can make grape wine from almost any grape. But the most successful drink is obtained from special wine varieties such as Isabella, Lydia, Moldova, etc. The taste and specific aroma of this grape cannot be confused with other varieties, and the homemade wine turns out to be especially tasty with a piquant, slightly tart note. It is not recommended to wash berries used for making wine. You just need to pick them from the branch, remove the rotten and unripe ones, and then wipe them well with a cloth. The fact is that special bacteria live on the skin of all fruits, ensuring natural fermentation.

It is best to harvest grapes in clear sunny weather, at least 2-3 days after rain. It is recommended to use them on the same day, or in extreme cases, no later than 2–3 days after collection. Regardless of the main recipe, you need to select only fully ripe berries, without rot or damage. Any dents, and especially rotten areas, are unlikely to make homemade wine more tasty.

It doesn’t matter whether you make grape wine from juice or with the addition of water, the berries must be well crushed. To do this, you can use a regular masher, meat grinder, blender or juicer. Experienced winemakers generally prefer to do this with their hands, and for large volumes, even with their feet. Some recipes involve slightly heating the grapes over a fire (up to 75°), which promotes a more active release of juice. Even the pulp that remains after canning grape juice can be used as a base for grape wine. You just need to fill it with water in the correct proportion.

Classic technology

Well, now the ones that will tell you how to make homemade grape wine, to which water has been added to save the main raw materials. It is immediately worth noting that such drinks have a lower strength than those prepared from pure juice. However, this does not at all concern the taste and aroma characteristics of homemade grape wine. Moreover, the strength can be increased by adding sugar (in addition to the amount specified in the recipe) or stronger alcohol (alcohol, vodka, moonshine).

To begin with, the simplest recipe with water, for which you need to take the following products:

2 kg blue Isabella;
3 liters of water;
0.8 kg granulated sugar;
? tbsp dry yeast;
1 tsp almond essence (optional).

Preparation

Place the grapes in a large enamel container, crush lightly and fill with hot water.
Cover with a plate on top and place a weight.
After 3-4 days, strain the resulting liquid through several layers of gauze into a glass jar, squeeze the pulp well.
If necessary, add water to get 4.5 liters of juice. Add 4 tbsp. sugar, stir until it is completely dissolved.
Add the essence and yeast, cover with a lid with a water seal or a rubber glove. Place in a warm place.
After the young grape wine stops fermenting, keep it for another 2-3 days for sediment to form.
Very carefully pour the drink into bottles, cap them and leave to mature for several months.

Wine made from grape pomace and water

If after preparing grape juice you still have some leftover pulp, do not rush to throw it away. The original recipe will tell you in detail how to cook from it by adding water.

delicious homemade wine. So.

Place the pulp in a large saucepan or jar. Fill with water, observing the proportion (1 part water to 3 parts cake) and add 40 g of sugar for each liter of the resulting mixture.
Cover with gauze and leave in a warm place for 4–5 days. Do you need to heat it every day? foam cap that appears on the surface.
Strain the liquid, squeezing the pulp well. Add about 40% more water from its total volume. Pour the resulting grape must into jars, filling them about a third or half full.
In the first few days, cover the neck with gauze so that the wine gets enough air and begins to ferment.
As soon as fermentation becomes active, pull on a glove with a hole or install a water seal.
After the wine has fermented well, all the turbidity and small particles will settle to the bottom. Pour the liquid into clean jars and add sugar (200 g per liter), previously dissolved in a small amount of young wine.
The wine will ripen within a month. After this, strain it again and bottle it. You can already taste the drink, but if you keep it for a few more months, it will be even tastier.

Recipe for small quantities

If the above technology seems too labor-intensive and time-consuming, then you can use a simpler method. The recipe is great for making small volumes of grape wine, which is prepared with the addition of water.

Drink with berry sourdough

An interesting recipe suggests making homemade wine from grapes and other berries, such as raspberries or currants. If their season is already over, then you can use their cake, which was prudently stored in the refrigerator, as a starting material. For grape and berry wine take:

10 kg of grapes;
2.5 kg sugar;
10 liters of water;
200 g each of raspberries and currants.

Preparation.

For grape wine to ripen, it needs at least a couple more months. In general, the longer this low-alcohol drink sits, the tastier and better it becomes.

How to enrich homemade wine

By the way, to enrich the aroma of homemade grape wine, which was prepared in water, and add a little piquancy to its taste, you can use a little trick. In a drink prepared according to the simplest recipe, about a couple of weeks before pouring, place a bag filled with:

crushed cloves;
lemon or orange zest;
dried (fresh) lemon balm or mint;
sage seeds, etc.

When it comes to making homemade wine from grapes according to any recipe, even with the addition of water, you can experiment at your own discretion. For example, you can replace regular sugar with sweet raisins, which you need to take twice as much. To add an apple note to the drink during fermentation, add a good handful of dried or fresh apples to the container with the wort. Decoctions of various herbs can be added to grape wine, and the strength can be increased with alcohol or moonshine.

Wine is probably the most ancient tasty and healthy drink. Even during the fermentation process, it retains all the beneficial substances inherent in fresh berries or fruits from which it is prepared. High-quality natural wine can even serve as a cure for certain diseases.

Therefore, you should not be upset if you cannot buy an expensive natural product. After all, you can prepare a tasty, healthy drink at home, on your own. Many people think that this process is complicated and immediately abandon this idea. And completely in vain. Indeed, in addition to truly complex technologies for preparing wine, there are not at all complex, simple and convenient recipes.

Let's try to make grape wine and enjoy its taste. We will tell you how to make homemade wine from grapes and simple recipes for its preparation on our website www.rasteniya-lecarstvennie.ru.

Making homemade wine from grapes is not difficult. Moreover, we will use simple, proven recipes. The main thing is to do it the first time, and then everything will go like clockwork. As you master, you can get a new, unusual taste and this drink will become your family's signature drink.

So, first, let's prepare everything you need to make wine:

It is good to use wine grape varieties for preparing a homemade drink. They have juicy pulp and also accumulate the greatest amount of sugar. But if the most ordinary grapes that have no name grow near your house, you can also make a very decent homemade wine from it.

The main condition: Collect berries in dry weather and sort them carefully. Rotten, unripe or moldy berries are not suitable for making quality wine. Therefore, throw them away mercilessly.

A simple recipe for homemade grape wine:

Sort the ripe berries, remove debris and leaves. You can leave the twigs - they will add tartness and a subtle aroma to our drink. But under no circumstances wash it. It is on the surface of the berries that there are natural, beneficial yeast bacteria that cause fermentation. From 2 buckets of grapes you should get 10 liters. natural drink.

Crush the berries thoroughly with a mortar until you obtain a homogeneous mass (pulp). Fill a deep container 2/3 full with pulp. Leave covered for 3 days. Every day, use a wooden spoon (spatula) to mix everything, except for the last, 3rd day.

On the 4th day, pour the fermented juice (wort) into a separate pan or bucket. Squeeze out the remaining raw materials with your hands or a special press, and also drain. Now you should add sugar. For 1 l. juice - 1 tbsp. Sahara. Place on the fire, heat to about 45 degrees, constantly stirring the wort with a wooden spoon until all the sugar dissolves. Pour the wort into bottles with a water seal. Leave for 21 days and not a day less.

After the time has passed, drain the young wine through a straw into a separate container, strain so that there is no sediment, cover with a lid, and put in a cool place for 40 days. Then carefully drain, also without sediment (use gauze folded in several layers for this). Leave it covered again for 40 days. Strain again and leave for 40 days. Yes, in order for the drink to be clear, without sediment harmful to the kidneys, you need to forget about it 3 times for 40 days.

But now, after you have endured everything, resisted and did not try the drink ahead of schedule, you have got real homemade wine, prepared according to an old simple peasant recipe. The wine has a noble ruby taste with a wonderful grape aroma.

Another simple recipe for homemade grape wine

If you don’t have time to fuss around so much and want to make wine quickly, try making a drink using this simple recipe:

For this recipe you will need 5 kg of berries, 2 kg. sugar, 2 tbsp. l. wine starter, 10 l. purified or bottled water.

How to cook:

This recipe is very popular among winemakers in central Russia. Wine is made from cold-resistant grape varieties. The recipe is very simple and even a housewife with little experience can prepare a very good drink from grapes.

In this case, wash the grapes and sort them first. Pound the berries with a mortar until pureed. Place in an enamel bowl and place on the stove. Heat over low heat to 60 degrees.

Then remove the pan from the heat, cool, drain in a colander, and squeeze out the juice with your hands using gauze folded in several layers. Taste the juice, add sugar, water, stir, add starter. If there is no special starter, you can use yeast.

Pour into a glass bottle, put a water seal, and put it in a warm place for a month. Then taste the wine. If necessary, add sugar, stir until it is completely dissolved, pour into bottles without sediment, and seal tightly. The wine will be ready in another couple of weeks.

Natural red wine is considered beneficial for human health. Just use it correctly, and most importantly - in moderation. Drink a glass of your homemade wine with dinner. Experts believe that the drink brings the greatest benefits when it is drunk with a meal.

So, cast aside doubts and everything will work out for you. Go ahead and make your own homemade grape wine using these simple, proven recipes. Be healthy!

Page 4 of 7

Concentrated grape must is obtained by partial dehydration of grape must, carried out by any approved methods, so that its volumetric mass at 20°C is at least 1.24, which corresponds to approximately 575 g/l of sugar. In such a concentrated wort, most often obtained by heating under a slight vacuum, all organic and mineral elements remain. The acidity is also concentrated in almost the same proportions as the sugar, since only a small part of the tartaric acid precipitates after concentration in the form of potassium tartrate and calcium tartrate. The enrichment in minerals is also quite significant, in particular sulfates, partly due to the oxidation of sulfur dioxide, introduced in large doses to preserve the wort to its concentration, as well as potassium, calcium and iron.
The addition of concentrated worts is permitted according to Community regulations within the limits specified in Table. 1.5. Regarding the maximum increase in volume by viticultural zones and years, the enrichment remains the same as that allowed for chaptalization. In addition, here again there is a discrepancy with the old French legislation; it is allowed to deacidify concentrated worts, which, of course, eliminates one of the inconveniences that once existed in France when using concentrated worts. For high-quality wines from certain regions, the concentrated musts must be of the same denomination as the must they are intended to enrich, in particular they must have the minimum total alcohol content required for that denomination.
In practice, the addition of concentrated musts is limited to the introduction of them into the must of red grape varieties with low acidity, originating from areas where chaptalization is generally not permitted. When producing wines using the white method, this practice is questionable, since the addition of concentrated must enhances the color of the wine. For the same reasons as sweetening with sugar, concentrated worts should be added before or at the beginning of fermentation, such as during racking.

Partial concentration of worts.

When using this method for grape must, the initial volume cannot be reduced by more than 20% and in no case can it be increased by more than 2% by volume. natural alcohol content of grape must. The purpose of this operation is to obtain products in the wort that ensure its normal fermentation without dilution.

Regulation of wine fortification in the European Economic Community

Grape zones	Alcohol content of table wines, % vol.
	total minimal natural	total maximum
		without enrichment	with enrichment
		without enrichment	white and pink
A West German wine regions excluding Baden: Luxembourg wine region. Areas not listed in other zones
IN Badey (Germany) Alsace, Lorraine, Champagne, Jura, Savoy and Val de Loire (France)
Western regions of the Center, Center (including Burgundy) and South-West, excluding the vineyards of zone B (France)
joint venture Southern vineyards (France), with the exception of those belonging to zone C3 in Italy, all other vineyards, with the exception of those belonging to zone C3
G Corsica, some vineyards of the Eastern Pyrenees and Var department (France); vineyards south of Rome and on the islands (Italy)		15 (17 without residual sugar in viticultural areas below 600 m)

Table 1.5

Alcohol content of high-quality vivas from certain areas (VKVOR). % about.		Limits of wort enrichment through chaptalization, % vol.			Allowed increase in volume when adding concentrated wort, %.
total minimum natural*	the received minimum commercial	special cases	normal years	unusual years	normal years	unusual years
		General case Red wines until 30/1 1980 From 1/11 1980
		General case
		General case French departments within the jurisdiction of the courts of appeal of Toulouse, Agen, Pau and Bordeaux
		General case

*The figures indicated in this column refer to the minimum alcohol content required to apply for the creation of a new type of VKVOR wine.

Only musts that have a general natural alcohol content corresponding to the alcohol content of table wines or high-quality wines from certain areas of various viticulture zones can be concentrated. Partial concentration can be achieved either by heating under vacuum, or by freezing and removing ice, or by reverse osmosis. The last two methods, although more expensive, give much better results than the first, since the possibility of caramelization is completely eliminated.

Moonshine and other homemade alcoholic drinks Baydakova Irina

GRAPE MUST

Wort is the juice squeezed from the berries from the moment of isolation before fermentation. At the end of vigorous fermentation, it is already called wine. Although the wort is nothing more than juice squeezed from berries, its composition before fermentation begins differs from the composition of the juice. This is due to the fact that when crushed, various substances found in the husks, grains and scallops get into it.

Husk

The color of the wort is imparted by fresh husks, and in some varieties, by the bouquet. The husk, under the influence of atmospheric oxygen, takes on an off-taste and brown color, which directly passes into the must and wine. The longer the pomace is exposed to air, the more it turns brown and imparts an extraneous taste to the must and wine - the taste of the pomace. Different varieties of pomace turn brown differently. Some grape varieties resist oxidation. In Riesling, for example, the pomace takes on a brown color after a few hours.

Grains

The grains supply tannin to the wort. Even a small amount of tannin is beneficial for white wine. Nevertheless, crushed grains have a detrimental effect on the quality of the must, and, consequently, on the further taste and color of the wine.

Scallops

Scallops are also necessary for the wort; they introduce a lot of tannin and other beneficial substances.

Green, not fully ripe or rotten scallops have a very harmful effect on the quality of the wort - its taste and color.

From the book Moonshine and other homemade alcoholic drinks author Baydakova Irina

GRAPE WINE Mineral composition In delicate white wines, the tannin content is 0.2–0.4%. With a content of 0.5–0.8%, white wines have a tart taste. Red wines usually contain 1.0–1.5% of this substance. Carbonic acid. It gives the wine sparkling and freshness.

From the book All about red wine author Dubrovin Ivan

GRAPE WINE ISABELLA WINE Ingredients: 8 kg of Isabella grapes, 10 liters of water, 1 kg of sugar. Boil syrup from water and sugar, cool it. After the syrup has cooled, pour it over the pre-mashed grapes. It is advisable to do this in some large jar (this will be

From the book All about alcoholic drinks author Dubrovin Ivan

GRAPE WINE ISABELLA WINE Required: 8 kg of Isabella grapes, 10 liters of water, 1 kg of sugar. Method of preparation. Make syrup from water and sugar and cool it. After the syrup has cooled, pour it over the pre-mashed grapes. It is advisable to do this in some

From the book Vinokur, brewer, mead maker, vodka maker, kvass maker, vinegar maker, and cellar maker author author unknown

Grape wine is juice squeezed out of grapes that are fermented, or allowed to sour on their own, before they ripen into a drink. This juice, before it sours, is called Most, or Chikhir. The goodness of good wines consists in purity, subtlety, taste,

From the book Canning, smoking, winemaking author Nesterova Alla Viktorovna

Grape wine Ingredients: 10 kg of grapes, 2 liters of water, 2 kg of granulated sugar, starter culture. Collect the grapes in dry weather. Sort the berries, remove rotten and unripe ones, separate the grapes from the ridges, and then mash them with a masher. Do not crush the bones and do not crush the ridges

From the book Home Canning. Salting. Smoking. Complete encyclopedia author Babkova Olga Viktorovna

From the book Canning and Preparations. The best recipes from natural products. Simple and affordable author Zvonareva Agafya Tikhonovna

Grape jam For 1 kg of grapes - 1.5 glasses of water, 1 kg of sugar. It is better to make jam from varieties of large, fleshy, ripe grapes. The berries should not be wrinkled and firm. Remove or cut the berries from the clusters, sort, rinse thoroughly, and pour into a colander.

From the book Berries and Fruits. Country-style preparations author Zvonareva Agafya Tikhonovna

Grape jelly 1 liter of grape juice, 1 kg of sugar, 0.5 liter of water. For the jelly, take large-berry varieties of grapes. Wash the berries, put them in a deep bowl, put them in boiling water and hold them until the berries release juice. Strain the juice through a fine sieve so as not to

From the book Great Culinary Dictionary by Dumas Alexander

GRAPE JAM Children love jam made from sweet grapes, which is boiled with the addition of pears and quinces. In places where grapes do not grow, such jam is prepared from cider and chard. It turns out to be a very healthy dish, the advantage of which is

From the book Carbohydrate Diet author Vydrevich Galina Sergeevna

From the book Home Canning author Kozhemyakin R. N.

Grape jam Ingredients Seedless grapes - 1 kg Sugar - 1 kg Water - 2 cups Citric acid - 1 tablespoon Prepare syrup. Dip the grapes into the hot syrup, immersing them completely, and leave for 2-3 hours. Then cook the jam until tender in three steps:

From the book All about Jewish cuisine author Rosenbaum (compiler) Gennady

Grape wine Wash the grapes thoroughly and crush them, leave in a cool place without a lid for 1 week. Separate the juice from the pomace under a press and pour it into bottles with ground stoppers and PVC tubes. Seal the bottles tightly, lower the tube into a vessel with

From the book Great Encyclopedia of Canning author Semikova Nadezhda Aleksandrovna

Elderberry wort Wash the elderberry well, separate it from the branches (preferably with a rubber glove) and chop it. Place the elderberry in a stainless steel pan, place the pan in a large saucepan with hot water and heat it, stirring occasionally, until the chopped

From the book Home Winemaking author Pankratova A. B.

Grape jam It is better to make jam from large, fleshy, ripe grapes. Do not use crushed or overripe berries. Remove or cut the berries from the clusters, sort, rinse thoroughly, pour into a colander. Blanch for 1 minute in hot water, chill for 1 minute in

From the author's book

Grape jelly To prepare the jelly, only large-berry varieties of grapes are used. Place the sorted, thoroughly washed berries in an enamel pan, place in a water bath and heat until the berries release juice. Place the berries in a sieve and drain

From the author's book

Grape wine Grape harvest Making good wine is an inspired and creative process. Each winemaker can bring something unique and unique to this ancient drink. The quality of grape wine depends on the varieties of grapes processed, the time of their harvest,

Grape must , juice obtained by crushing and pressing grapes and pulp. There are gravity-fed wort and press wort of I, II and III pressure. Gravity wort is produced using various designs in the amount of 50-55 decalitres from 1 ton of grapes. The content of suspended matter in it does not exceed 80 g/dm 3, phenolic substances up to 0.2 g/dm 3. This is the highest quality fraction of grape must and is used to produce high-quality juices and wines. The yield of press wort is 25-30 dal from 1 ton of grapes; it contains less sugar, more suspended matter (up to 150 g/dm 3), nitrogenous and phenolic substances (up to 1.5 g/dm 3). Press wort I pressure is used together with gravity flow. Wort II and III pressure, which has the lowest quality, is sent for the production of ordinary wines. Grape must has a complex chemical and microbiological composition (see). Its main component is water (70-85%). Grape must contains large quantities of carbohydrates, organic acids, nitrogenous, aromatic, mineral substances, phenolic compounds and other components. Grape must carbohydrates are represented by glucose, sucrose, maltose, melobiose, raffinose, pentoses, pectins, dextrins and other polysaccharides. Of these, 95% are glucose and fructose. On average, the sugar content in the must varies from 16 to 25 g/100 cm 3 , and in the must obtained from dried grapes it reaches 40 g/100 cm 3 . If the sugar content is low, grape must is sugared (see) at the rate of no more than 0.3 kg of sugar per 1 dal of must. It is also allowed to add bekmes or vacuum wort in an amount of no more than 2 g/100 cm 3 . Among the organic acids in the wort there are: tartaric (2-7 g/dm3), malic (2-5 g/dm3), citric (0.2-0.5 g/dm3), oxalic, ascorbic, fumaric, galacturonic, glucuronic, etc. Grape must with a very high content of organic acids produces high-acid wine with low taste characteristics. The taste of wine is also negatively affected by low acidity of the wort. To regulate acidity, biological acid reduction or acidification of the wort is carried out with tartaric or citric acid in an amount of no more than 2 g/dm3. The content of nitrogenous substances in terms of total nitrogen ranges from 0.2 to 1.4 g/dm 3 . Grape must contains mineral forms of nitrogen, amino acids, amides, polypeptides, proteins and other fractions. Phenolic compounds of the wort are represented by hydroxybenzoic, hydroxycinnamic acids and flavonoids. The content of phenolic compounds in the must depends on the grape variety, degree of ripeness and climatic conditions of the year. In the must of white varieties, their amount varies on average from 0.2 to 0.5 g/dm 3, in red must, obtained by heating the pulp, from 1 to 5 g/dm 3. The aromatic substances of grape must are very complex in their composition. Over 70 volatile components have been identified in aromatic (muscat) varieties. The total content of aromatic substances in muscat varieties and varieties with a pronounced varietal aroma (Lydia, Noa, Isabella, etc.) varies from 0.5 to 3.5 mg/dm 3, in aromatic (,) - up to 0.5 mg/dm 3 in other varieties ( , ) - up to 0.2 mg/dm 3 . In large quantities in the north. vitamins (A, group B, PP, P, choline, ascorbic acid, etc.) were detected. Of the enzymes found in grape must, pectinases, which break down the pectin substances of the must, and proteolytic enzymes, which hydrolyze protein substances, are of great importance. The quality of grape must is negatively affected by oxidative enzymes. The chemical composition of grape must is significantly influenced by grape processing technology. By treating the pulp with heat, a more extractive wort is obtained. It contains large quantities of nitrogenous (proteins, amino acids), phenolic, mineral substances, sugars, as well as biologically active substances. The enrichment of the wort with chemical components is facilitated by infusion on the pulp.

Sources: Kishkovsky Z. N., Skurikhin I. M. Chemistry of wine. - Moscow, 1996, Cotea V. f al. Oenologie. - Bucuresti, 1982.