Red wines are made from crushed berries that are not pitted. The presence of seeds gives red wine a pleasant astringency. Red wine is made at a temperature of 20-25 degrees.
Instructions
Step 1
For the manufacture of red wine, dark grape varieties are used, from red to blue and purple: cabernet, saperavi, merlot. The grapes must be ripe. The berries are carefully sorted out, removing rotten and unripe ones. Then the berries are washed with clean water and separated from the branches. Next, the berries are crushed so that the seeds are not damaged. Otherwise, they will give an unnecessary aftertaste. It is the presence of seeds in the wine material that endows the future red wine with a characteristic tart taste. The peel of the berries will secrete pigment into the wort, but as a rule there is no pigment in the pulp.
Step 2
After processing the berries, a combination of juice and a non-liquid part - pulp is obtained. Place this substance in a fermentation vessel, filling it about three quarters. Wine yeast is added. The container is located in a room at an air temperature of 20-25 degrees, which helps the fermentation process to proceed optimally quickly. With a successful course of the process, you can observe a mass of thick red color, which has a grape aroma. After 3-4 days, the bones gradually sink to the bottom, and the pulp rises to the surface.
Step 3
From the moment the pulp is raised, oxygen is actively acting on it, which contributes to the destruction of tannins. To prevent this, you need to stir the wort several times a day. For fermentation, you can place the wort in an open container or in a closed one. In the first case, the dishes are covered only with a cloth or other natural material, oxygen enters the wort more actively, and fermentation is more intense. The taste of the wine is more delicate, the color is deeper. In this case, the wort is easier to care for. In a sealed container, the fermentation process is lengthened, the quality characteristics of the wine are reduced, but the risk of the formation of acetic acid is minimal. In addition, mold can form on the surface of the wort in an open container.
Step 4
Before decanting the wine, it is necessary to stop stirring for about 12 hours. At the end of fermentation, the pure juice is drained. The pulp is removed and pressed. Squeezed by hand, avoiding crushing the bones. The container with the finished wine does not close tightly, because in many cases there is a repeated fermentation process. For example, in the case of adding sugar. Close so that carbon dioxide can freely leave the container. The wine must be allowed to stand for about 3 months before drinking, otherwise it will have a rather rough taste.
