Kvasny Prum. 1974; 20(9): 202-205 | DOI: 10.18832/kp1974027

Technological parameter of red wine production in Czechoslovakia.Peer-reviewed article

A. NAVARA, O. JUNGOVÁ, J. KRAMPL

Chemical parameters for the production of red wines in Czechoslovakiaare dealt with in this work according to which the first two steps of red wine production may be actually directed. For the first step - the ripening of berries the content of sugar, acids and anthocyanin pigments should be checked once a week in order to determine the vintage time. The second step - the process of crushed grapes fermentation on the skins may be regarded as most important for the red wine technology requiring checking each 24 hours the progress of fermentation by sugar, acid, anthocyanin, protein and volatile acid content determination in the mash. The obtained data determine the objective time of handling. The process of crushed red grape fermentation should be performed within the range of 9 to 11 days. The addition of a SO₂ - resistant pure yeast starter is advisable. The content of alcohol should be limited within the range of 11,5 to 12,5 per cent by volume. Pressed wine should be united with the free-run wine in order to obtain a product containing approx. 1,8 to 2,6 g/l tannin, 600 to 800 mg/l anthocyanin, 0,3 to 0,5 g/l volatile acids, 30 to 35 g/l total extract and 25 to 30 mg/l free sulphur dioxide.
(In Slovak, English summary only)

Keywords: red wine, technology, Czechoslovakia

Published: September 1, 1974