Assorted vegetables No.6For preparation of natural red ordinary and processed wine material grapes are harvested at sugar content of at least 17g/ dm3 and titratable acidity of 6-8 g/ dm3.
For obtaining full extractive wine material with varietal aroma, with good color, infusion of must on pulp with fermentation till one gets 2-3% alcohol content with addition of sulfurous anhydride in the amount of 100-150 mg/ dm3, the pulp is then, forwarded to pressing by fairing.
For preparation of wine materials self-flowing must and the first pressure are used.
The self-flowing must and the first pressure are combined together and sent to the sludge tank. The must is settled with pre-sulphation at a rate of 100-150 mg/〖dm〗^3 from total sulfurous anhydride within 18-24 hours.
Clarified must is decanted and forwarded to fermentation with addition of at least 2-3% distribution of pure crop of Saperwili or Rcacyteli yeast into the must.
First recasting is made after settling with completion of fermentation. The second recasting is implemented in 30-45 days, with increasing sulfurous anhydride up to 200 mg/〖dm〗^3, including the free one up to 20 mg/〖dm〗^3.
On its organoleptic features ready wine material is as follows:
|Transparency||Transparent, without lees, and extraneous impurities|
|Color||From red (light) to dark red|
|Aroma||Corresponds to the sorts of grapes from which wine material is made, without extraneous smells|
|Taste||Soft, well-balanced, with nice roughness|