The technology of making a refreshing and invigorating drink by fermenting grape or fruit and berry juices was known in Ancient Greece, Egypt and Rome. The Romans called him "vineri" - "the one who gives strength." The modern name of this drink is wine, it is produced in many countries of the world, including in the southern regions of Russia.
The secret of making wine and its benefits
Grape juice contains a lot of sugar, therefore, if you leave it to stand in an open container, microorganisms, in particular, yeast, enter and begin to actively multiply. Its spores cause the fermentation process, and due to the fact that the fungus feeds on sugar, the juice turns sour. When making wine, it is necessary to create the most favorable atmosphere for the fungus for its intensive reproduction and to ensure for this a sufficient supply of oxygen and heat. In the process of fermentation, wine is obtained, and its types and brands are the result of the use of various technologies - forging, aging, adding sugar, etc.
Wines contain many vitamins, in particular B1, B6, B12, PP, P and C, as well as folic (B9) and pantothenic (B5) acids, they contribute to the normalization of metabolic processes in the body and ensure the normal functioning of the nervous system and gastrointestinal organs. intestinal tract. It contains: phosphorus, nitrogenous, pectin substances, sugar, as well as mineral salts of iron, copper, zinc, etc. Wine, especially red, has a complex effect on the human body, has bioenergetic and bactericidal properties, the ability to remove heavy metals and radioactive substances …
For the production of port or Madeira, ordinary or vintage, up to 15 grape varieties can be used.
Classification of wines
Each country traditionally engaged in winemaking: France, Germany, Italy, Spain, Bulgaria, Russia, etc., has its own classification of wines. Russian wines are subdivided into sparkling and still, the former contain carbon dioxide, and the latter is absent. In addition, there is a division of wines by sugar and alcohol content:
- canteens, in which sugar is not added, their strength is 9-14 °;
- dessert semi-sweet, containing 3-10% sugar, strength 9-15 °;
- dessert strong, containing 3-13% sugar, strength 17-20 °;
- dessert sweet and liqueur, containing 16-32% sugar, strength 13-16 °;
- effervescent, naturally and artificially carbonated.
Varietal wines are made only of grapes of one specific variety, blended - and grapes of several varieties.
Distinguish between wines and other quality, the lowest for ordinary wines, the highest for vintage and collection. Ordinary wines differ from vintage and collection wines in terms of aging. Ordinary, white and red wines include young un aged wines - bottled 3 to 12 months after processing the grapes into juice. As a rule, these are cheap wines for which imported raw materials or assorted varieties can be used.
Vintage wines must be aged, dry - at least 1, 5 years, fortified and dessert - at least 2 years. They are made using special technologies and only from a certain variety of grapes used for the production of a particular brand of wine. Vintage wines have a characteristic taste. Vintage wines of especially high quality belong to collection ones; they are additionally aged in barrels for at least 3 years.
