Crimea has been renowned for winemaking for centuries. In the 19th century, a laboratory was established here where scientists worked hard to create high-quality drinks. During this period, European experts came to the peninsula and gave high praise. However, in the 1980s, due to the Prohibition Law, many vineyards were destroyed. But about 65% were saved, so winemaking is gaining momentum again. Today, large volumes of semi-sweet and dry (white, red, pink) wines are produced in the region, with the following grape varieties being particularly in demand: "Rkatsiteli", "Silvaner", "Chardonnay", "Sauvignon", "Cabernet" and "Pinot-Fran".
The technology of semi-sweet wines consists of the following steps:
- Harvesting (separation from ridges).
- Berry pressure (without damaging the pips).
- Fermentation (2-4 days in a warm place).
- Juice straining (with the addition of sugar to the wine must).
- Move the vessel to a warm place for 30-50 days (until final fermentation).
- Taking the drink to the cellar (to stand for one month).
- Filtration.
- Bottling, corking.
Fermentation is done in steel or wooden fermenters and aging is done in oak barrels. Dry wines are valued higher than semi-dry or semi-sweet wines due to the absence of sugar, which leads to a better flavor and refined bouquet. The technology of their preparation is similar to that of semi-sweet wines. However, when making dry wines, the must is allowed to ferment completely (without stopping the fermentation or adding sugar).
