![]() Of this amount, not less than 1.2 percent alcohol (6y volume) must come from natural fermentation that is, it is necessary to ferment not less than 2 percent of the sugar. Dessert grape wines contain 12 to 17 percent alcohol (by volume). In preparing fortified wines (such as port, Madeira, sherry, and Marsala), at least 5 percent of the sugar must be fermented, since 1 percent of the sugar yields 0.6 percent alcohol (by volume). Fortified grape wines contain 17 to 20 percent alcohol (by volume), including not less than 3 percent alcohol (by volume) of natural fermentation and 1 to 14 percent sugar. In producing fortified grape wines, addition of distilled alcohol is permitted. ![]() The following Soviet table wines are especially famous: among the whites, Sil’vaner, Risling, Rkatsiteli, and Kakhetinskoe and among the reds, Kaberne and Saperavi. Dry table wines contain from 9 to 14 percent (by volume) alcohol of natural fermentation and not more than 0.3 percent sugar semisweet table wines contain 9 to 12 percent alcohol (volume) and 3 to 8 percent of unfermented sugar. White and red table wines are obtained without the addition of alcohol they are the product of complete fermentation of natural grape juice. Still wines are classified by content into table wines (dry and semisweet), fortified (strong and dessert wines), and aromatized. Still wines, which contain no surplus of carbon dioxide gas, are distinguished from those that contain carbon dioxide gas. In producing varietal wines, no more than 15 percent of other varieties may be used in coupage or cépage. Sometimes plantings of different grape varieties are intermingled, to achieve natural cépage. Blended wines are obtained either by mixing wines from various grape varieties (coupage) or by combining grapes of various varieties even before processing (cépage). Grape wines are classified as varietal, produced from a single variety of grape, or blended, from a mixture of various varieties of grapes. Red wines contain a great deal of vitamin P, which promotes the strengthening of the walls of blood vessels and better absorption of vitamin C. Grape wines possess bactericidal properties: the addition of one part table wine to three parts water leads to destruction of the majority of bacteria, in particular, typhoid bacteria, cholera vibrios, and enteric rods (bacilli coli communi). Grape wines are distinguished for high caloric content: 1 l of dry wine yields about 2,500-3,300 joules (600-800 calories). ![]() Besides water and ethyl alcohol (530-950 grams per liter ), wine contains organic acids, principally tartaric acid (0.4-5.6 g/ l ) and malic acid (up to 8 g/ l ), and in lesser quantities citric, lactic, succinic, and acetic acids sugars (glucose and fructose, 30-300 g/ l ) tannins pigment extracts mineral substances ferment and vitamins (such as P, B 1 B 2, PP, B 6, and B 12). The chemical composition of grape wine is very complex. Grapes that are ripe for production purposes or that have been sun-cured to the point of not more than 40 percent sugar content are used for grape wine. A beverage obtained as a result of the alcoholic fermentation of grape juice (must) or pulp (crushed grapes).
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