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A METHOD FOR PRODUCING ORDINARY TABLE DRY RED WINE 'CABERNET SHARKHYNSKE'
A METHOD FOR PRODUCING ORDINARY TABLE DRY RED WINE 'CABERNET SHARKHYNSKE'
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机译：一种生产普通表干红葡萄酒“赤霞珠”的方法
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摘要
A method for producing ordinary table dry red wine provides breaking the grapes with separation of crests, damaged and unripe berries, sulfitation of the obtained pulp, fermentation of must in the pulp with an immersed "cap" on the pure yeast culture, separation of self-floating must, pressing, mixing the must fractions, must after-fermentation, taking the wine materials from the yeast residue, egalisation, if it is necessary, primary rest, wine materials after-treatment up to reaching the bottling resistance, residuary rest, filtration and bottling. As raw material grapes of the variety "Cabernet-Sovignon" is used being grown in the region of the mountain Sharkha (Partenite grapes zone of the Crimean peninsula) at a weight concentration of sugars being not less than 170 g/dm3 and weight concentration of titrated acids of 6.0-10.0 g/dm3.
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机译：一种生产普通食用干红葡萄酒的方法提供了使葡萄破裂，分离波峰，损坏和未成熟的浆果，硫酸化制得的果肉，将果肉在果肉中发酵，并在纯酵母培养物上浸入“盖子”，自我分离的方法。 -漂浮的葡萄汁，压榨，混合葡萄汁成分，发酵后的葡萄汁，从酵母残渣中提取葡萄酒原料，例如盐化，必要时进行初级休息，对葡萄酒材料进行后处理直至达到耐装瓶性，其余休息，过滤和装瓶。作为“ Cabernet-Sovignon”品种的原料葡萄，是在沙尔喀山（克里米亚半岛的Partenite葡萄产区）地区种植的，糖的重量浓度不低于170 g / dm3，重量浓度为滴定酸为6.0-10.0 g / dm3。
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