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White Sweet Wine

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White Sweet Wine for Connoisseurs

White sweet wine is a popular drink characterized by a high alcohol content of about 13-15° and sugar content of 50-100 g/l. It is also good for health, as it eliminates germs, reduces the effect of bad cholesterol, and increases the tone of the bronchi. The antioxidants included in the wine slow down the aging process. To order this drink, use the reliable service Vi.Wine where the price depends on the region and year of harvest.

Features of Production

White sweet wine is made from high-sugar grapes infected with the Botrytis cinerea fungus (safe for health). Common grape varieties used include Muscat, Muscadelle, Fourmint, Saperavi, Cabernet, Pinot Gris, and Isabella. For production, dried fruit containing at least 22% sugar is chosen, with higher sugar content resulting in more glycerin being released (responsible for fullness and softness of flavor). The peculiarity of the white sweet wine making process is the processing of the pulp before pressing, with several ways to do this. The simplest method is heating the pulp before pressing. After pressing, the mass is squeezed a little to separate the juice. Next, it is heated to 70-80°C, and small portions are added to the pulp, stirring constantly. At the end, the mass is cooled to room temperature and pressed. Another common method is sulfite treatment, which is relevant for white wines. First, the number of sulfur wicks is set, and then the fruit mass is fed through a lapped funnel. After filling to about 1/3, the container is closed and actively shaken. In this way, the contents are mixed with the gas. After that, the mash is topped up, fumigated, and the procedure is repeated. At the end, the container is left for a week at a low temperature of about 6-7°C. If the mass begins to ferment, the infusion is stopped, and the pulp is pressed.