Repair of must
Repair of must
Repair of must
In years with bad weather conditions the chemical composition of grape and grape must deviate from the required quality of the wine. Especially in more recent times we have come across this problem. To meet the standard manufacturing market and to maintain the quality of the wine, measures must be taken for to repair the must. The quality of wine depends mostly on the content of alcohol is the product of the alcoholic fermentation, and the alcohol content of sugar and acids are also important for the quality, and less and less frequently correction of color and tannin is performed. This procedure is allowed by the regulations of the Law on wine.
Repair of the sugar.
In the northern regions, especially in worse climatic conditions, the grapes ripen sufficiently, and consequently it does not have enough sugar and the wine will be produced with low sugar content, and mostly with acids.The wine will be with low quality, easy, empty, sour and discordant. Repair or the sweetening of the must will be performed by the addition of concentrated grape must by adding sucrose, but this way is not desirable because there is a possibility of producing artificial wines. Adding concentrated musts is more natural, besides sweetening add or other ingredients that are needed for wine quality. When the sugar is concentrated, we must taken care of the acids because both concentrate and they can be more widely rised. In this case, acid is taken out from the must, then concentrate. On 200 hl weak must, containing 16% sugar, should be added 20 hl concentrated musts containing 60% of sugar , to obtain must with 20% sugar. The determined amount of concentrated musts is added gradually with good stirring, before the fermentation. However, the best way to repair is to blend two or more musts with small or low amount of sugar content. Blending and combinations are made by mixing weak musts from northern regions with stronger musts from warm southern areas.
Repair of the acids.
The content of the acids affects on the wine quality, those who are dissatisfied with acids is difficult to store and easily succumb to various diseases, and those with normal amounts are harmonious and more drinkable, otherwise blunt, sharp and with discordant taste. In practice, the correction is performed in the must by adding tartaric and citric but their subtraction in the wine. This procedure of adding is not highly desirable because these acids are not in good standing with the wine yeast. But still practiced. Preverificatio is necessary to be made or chemical analysis must be made to examine the total acids and to be determine the amounts that will be added, so ,they make small samples 4-5 , 500ml bottles are taken of the same must that we want to rectify. In each of them is placed different amount of acid, and through tasting we determine which option is the best. This procedure requires experience because it is very delicate. The amount that gived the most harmonious must will be added in the general quantity.