Categories: Information

Types of sweet wines

There are several technologies for the production of sweet wines. They appeared separate from each other, depending on the climate, agriculture and traditions. Of course, winemakers can artificially adding sugar to wine, but it will not be “born” grapes. In Germany, the sugar added to the finished wort, this technology is even released. Still can not to allow the yeast to absorb all the sugar and get the low-alcohol wine. A great option when a large amount of sugar is in the berries. Yeast simply process the required quantity of sugar to obtain the necessary level of alcohol and then die (because the alcohol level will be critical). If not, then kill them gray. The less water in the berries, the higher the sugar level of the resulting juice.

3 option for reducing the amount of water in the berries:

Natural. The grapes affected by the fungus botrytis cinerea. Fungus thrives on moisture and does not damage the skin of grapes. In this way produce the following wines: French Sauternes, Hungarian Tokaji aszu, German Rieslings category Bernerslee (VA) and Trockenbeerenauslese (TBA). It is important that before the harvest for these wines, the vineyards in the morning was shrouded in a light haze.

PU – 1 option. Drying berries. Drying can be different – to hang on the vine in special rooms to lay out under the sun’s rays. Recioto della Valpolicella, Passito di Pantelleria, the Pedro Ximenez sherry and other wines are made everywhere and are the local specialties.

PU – 2 variant. Freezing berries. In such a way to produce Eiswein (Iceweine). The water in the berries to freeze naturally (during a frost of -5 degrees Celsius) or artificially (in the fridge). Natural freezing is a rare phenomenon. Berry does not have time to wait for the frosts and rot or dry out. However, in some regions of Germany, Austria, Canada berry just keep up to date advent of frost. Freezing the grapes in the refrigerator can be carried out everywhere. Even in Spain you can find Eiswein – technology now rapidly developing. But these wines will not be “natural” and valuable product.

Читайте также: Kakhetian technology

Quite often these methods are used simultaneously. For example, when the berry was completely infested with mold. And in Hungary it is a tradition. And in the Italian region of Valpolicella, in the manufacture of wine Recato, specifically lowers the temperature to stop fermentation and kill the yeast.

cofradmin