Production method of red sour table wine

Abstract

The invention relates to the winemaking industry, in particular to a method of producing red sour table wine. The essence of the invention is that when the grapes reach technological maturity, they are harvested, separated from the comb, crushed, neutralized by sulfurization, yeast and yeast food are added on the first day of the maceration process, alcohol fermentation is started, the "Papag" part is soaked with juice drawn from the lower part of the tank for 30 minutes, and pressed in a press when it is determined that the sugar content has dropped below 2 g / l, In the method of producing red sour table wine, which consists of mixing bacteria and bacterial food, completing malolactic fermentation at 22°C (±1°C), aerating, transferring and neutralizing by repeated sulfurization, according to the invention, after subjecting the grape mash to a fermentation process for 24 hours at a temperature of 22±1 °C, The Madrasa grape variety, which has been stored at a temperature of 5°C for 24 hours, is added to the mash, which is still fermenting in the fermentation tank, in the form of whole bunches, in a total volume ratio of 70:30 by weight, kept for 48 hours, then pressed with a press, and the fermentation process of the resulting juice is completed at a temperature of 22±1 °C.