Grapes are considered an incredibly useful product that carries health benefits as fresh and in processed. It contains phosphorus, several vitamins, mineral salts and organic acids, protect from deficiency diseases, seasonal depression and colds. A drink from the pulp of grapes and various berries cake was popular even with the inhabitants of Ancient Greece and the Roman Empire. The second wine from grape pomace at home: a simple recipe, the rules of selection of raw materials, storage conditions, contraindications and other helpful information in the following text.
What is grape pomace
Cake is a part of the crushed seeds and grape skin, as well as the rest of the liquid (wort) that is removed from the press after it was produced squeezed grape juice. Squeeze different colors and is white or red. Fresh or sweet it is called the squeeze, which is not subjected to fermentation and prolonged storage. Extruded fermented pulp is used as the main ingredient for the manufacture of grape juice and table wine. Soluble solid part of the grape enriched liquid phase and activate the oxidation process.
Obtaining pulp and its treatment
Get the pulp by crushing the seeds, peel and residue of the pulp of the grapes. After the initial processing, the pulp is subjected to special preparation for further fermentation, fermentation, fortification or infusion. For making wine you need to run the biochemical process, in which the enzymatic decomposition of carbohydrates and extraction of the required components from the solid part of the grapes. There are several ways of treatment of pulp:
- After the grapes were for more, the pulp is diluted with purified drinking water in an amount of 250-300 ml per 1 kg cake.
- The pulp is subjected to heating in an enamel pot for half an hour at a temperature of 60 degrees, after which it was pressed, not allowing cooling.
- Pulp can be prepared by pressing, and by means of fermentation. The crushed pulp is placed in an enamel container with water and a four-day sourdough yeast cultures.
In the processing of pulp it is important to maintain the temperature in the room within 21 to 25 degrees Celsius. The fermentation process begins on the second day, and the pulp should form a sort of cap due to released carbon dioxide. This “cap” is mixed several times during the day, otherwise there is a risk to turn the pulp in an ordinary vinegar.
The basic principles of making wine from grape pomace
The wine from the meal they drank more residents of Ancient Rome, diluting it with pure water to obtain a wine beverage with a low alcohol content. Despite its unoriginality, wine from grape pomace is a quality natural product that is able to compete with expensive wines available on the shelves. One of the main differences between the primary from the secondary fault in the absence of such ingredient as water.
For production of aromatic red wines according to the recipe, patio select ripe and sweet grapes. Fruit with a greenish tinge, too dry or with traces of mold is not suitable. To wash berries is strongly recommended because in case of placing them under running water with the surface washed away a large part of the natural wine yeast. To preserve the transparency of the drink often uses sulfur dioxide is based 55-110 mg / kg of the cake is diluted with water to desired consistency.
Important! If SO is2 used pyrosulphate potassium, add it it is necessary twice more.
The best secondary that the wine is of dark grapes, which were harvested in one of the regions with warm climates. The sort of “Isabella” and pulp from it is not the best suited for making good homemade wine because of small parts of the seeds, skin and pulp is observed in the rest of hydrocyanic acid. Poisoning by this substance can trigger a number of serious consequences including death.
The best wine is obtained from black grapes
The preparation of ingredients
The secondary quality of wine depends on the raw material, therefore, preferable to use the cake, which was not pressed dry. It is important to ensure that the bones were not crushed, otherwise the taste of the drink will be bitter. A secondary wine made from white grape pomace is often complemented with ingredients such as slices of citrus, cinnamon and oak chips. To get rid of the rough skin of the grapes is not necessary, as it contains an impressive number of substances and compounds which give the drink a full-bodied rich flavor.
How to choose containers for fermentation of wine
The pulp is formed into an enamel container and can be closed by a gauze from the penetration of fruit flies. In order to prepare secondary wine from the pulp of grapes better suited to a two-gallon jug made of glass or enameled container of similar volume. In the bowl of a smaller size very easy to expose the pulp heated to the desired temperature. For proper fermentation requires that the amount of liquid does not exceed 50% of the total, otherwise it may leak. Utensils should be washed thoroughly with water and adding baking soda, which neutralizes the acetic acid.
There are different recipes for drinks from the meal. A secondary wine made from pomace cherries or grapes pressed and having the form of cakes, prepared according to the following recipe:
- Cakes kneaded by hand and placed in a prepared glass or enamel container.
- Next, the extruded kneaded pulp is filled with well water at the rate of 1:1.
- After you need to add sugar. The amount varies depending on individual preferences, but usually within 100-200 g per liter of liquid.
Some wine-lovers are added to 350 g of sugar per liter of fluid, but then the drink becomes very sweet and strong. The water trap can be installed on a jar or other container, which then retracts into place with a stable temperature slightly below room (21-22 ° C) for a period of from several weeks to three months. The initial period is characterized by active multiplication of bacteria, followed by a more peaceful process of low fermentation. When fermentation is complete, the liquid should be filtered and poured into clean containers.
To use the product only after 3-6 months after he dobrobit in the basement or a cool room that is necessary for the clarification of wine beverage. A secondary wine made from dark grapes commonly has fortress from 5 to 11 degrees of alcohol. Adding in a mash cherries and other berries and fruits, you can achieve new flavors and higher percentage of ethanol. At the stage of bottom-fermenting wine needs to be filtered and to separate it from the pulp. The readiness of the wine is determined by the absence of allocations in the form of bubbles, as well as for clarification and the emergence of a rich wine flavor.
The rules and terms of storage of wine
After the drink is prepared and poured into bottles, it must be placed in a cool place with a temperature of not more than 11 degrees. Better suited for these purposes, the basement or cellar of a house. Positioning the bottle with the secondary wine horizontally. Exposure to direct sunlight, thus a negative impact on the fermentation process of wort and in the final score. Under normal conditions home wine can be stored for decades.
Contraindications to the use
For all its positive qualities, secondary wine is an alcoholic beverage, and alcohol adversely affects the liver and most body systems. Wine is contraindicated for people with high acidity of gastric juice, to persons suffering from pancreatitis, peptic ulcer disease, and various lesions of the liver, kidneys and cardiovascular system. In order to avoid side effects of ethanol, it is recommended to use no more than 120-130 ml of house wine per day.
With moderate use, secondary home wine has antibacterial and tonic effect, improves the overall metabolism, relieves neurotic and depressive disorders. High-quality beverage from grape pomace in small quantities has beneficial effects on intestinal health, especially in the case of low acidity of gastric juice. In grape seeds and skins contain antioxidants, effective against the pathogens of various diseases.