Likerovodochnye products. Soft drinks. Classification of wines

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Wines - concern the alcoholic drinks received as a result of alcoholic fermentation of grape or plodovo-berry juice with fruit pulp (mezgoj) or without it. In wines contains to 20% of alcohol.

Grape wines are subdivided on high-quality, prepared of one grade of grapes, and kupazhnye, prepared of several grades of grapes.

At manufacturing of high-quality wines use no more than 15 names of grapes of other grades of the same botanical kind is supposed.

Depending on quality and term of endurance grape wines are subdivided on ordinary, branded and collection.

Ordinary - fault without the endurance, let out in realisation not earlier than three months from the date of grapes processing.

Branded - the sustained high-quality wines received from certain grades of grapes. Term of endurance of grapes not less than 1,5 years, beginning from January, 1st of year following a crop, except for wines kahetinskogo type, for which term of endurance not less than 1 year.

The Kollektsionno-vintage wines of especially high quality sustained not less of 6 years, including in bottles not less than 3 years.

Depending on technology of preparation all grape wines share on three basic groups:

1. Dining rooms dry (with the residual maintenance of sugar to 0,3%), moist and semisweet;

2. Kreplenye: strong, dessert (semisweet, sweet and likernye);

3. Flavoured: strong, dessert. Table dry wines receive by full sbrazhivanija a fresh grape mash. The spirit maintenance in them - from 1 to 9%. If at fermentation the sugar part remains nesbrozhennoj wines moist and semisweet receive. In moist wines contains from 0,3 to 3% of sugar. Table semisweet wines represent alcoholic drinks a fortress from 10 to 14 ° with the maintenance of sugar from 3 to 8% received by incomplete sbrazhivanija of grape juice.

Wines kreplenye - by manufacture in fortified wines add rektifikovannyj spirit, not supposing full sbrazhivanija juice.

Strong vintage wines have a fortress within 17-20%, and sugar content of 1-13%.

The Fortress of dessert vintage wines - 12-17%, and sugar content of 5-35%.

The Flavored wines prepare with addition of ethyl spirit and infusions of various plants and aromatic substances. The maintenance of sugar from 10 to 16% and spirit - from 16 to 18%.

The Special place is occupied with group of sparkling wines - champagne, tsimljanskoe, muscat sparkling, natural semisweet sparkling, etc.

Sparkling wines receive by means of special yeast. Champagne and other sparkling wines at nalivanii in a glass should form dense foam with long allocation of carbonic gas.