Pulp wine
Pomace, or grape pulp, is crushed grapes, without juice, but with skin and seeds. It is used for making both homemade and industrial wine.
Pulp wine
Getting the pulp
Pomace is a recyclable material that contains a large amount of concentrated wild yeast. They are responsible for the fermentation process and the conversion of sugar into alcohol. How to make squeeze:
- Collect bunches of grapes from the vine. Pick each berry from a branch, do not allow branches, leaves and other foreign objects to get into. It is better to put the berries in a non-metallic container, because grape juice has an increased acidity, which easily reacts with any iron.
- Do not wash or handle the bunches. The skin of the grape berries is covered with a layer of natural yeast fungus. He is responsible for all fermentation processes. Washing the grapes can damage the wild yeast.
- Choose berries that look healthy. The spoiled ones must be removed. Their hit will affect the taste of the final product.
- Squeeze the picked berries with your hands, feet or mechanical devices. The crush method does not play a role, it is important to bring the berries to the desired state.
When all the berries are crushed and have given up their juice and pulp as much as possible, the resulting liquid is separated or not separated from the remnants of the berries. The pomace is ready.
Form and types of pulp
The pomace is of 2 types: fresh and fermented. The first involves the instant separation of the pomace from the resulting juice. The second is the pomace, which was not separated after pressing and left to ferment with the juice for 2-3 days.
Fresh pomace has 2 types:
- fatty (original) - without squeezing out excess juice;
- drained - excess juice is drained separately.
Depending on the grape variety, the pulp comes in 2 colors: white and red. White pomace is sweet, red is sour. The amount of natural yeast in both types is the same.
Where is used
The pomace is used in different cycles of making wine:
- fermentation;
- heat treatment;
- fermentation;
- imitation;
- fortification;
- infusion;
- juice secretion.
Grape juice and picket (semi-wine) are made from pomace.
Pulp wine
Pulp is used in the preparation of different types of wines
Winemakers have always used the pulp in their recipes. Italian wines, rakia and Georgian chacha are made with pomace. These are spirits, they are also called "pomace brandy".
Less popular and not very strong are French Mark, Spanish Oruja and Portuguese Bagaseira. These drinks are distinguished by their mild taste and aroma. Their use contributes to good digestion.
The last view is a picket. Previously it was called the drink of the poor because it is made entirely from pomace and recyclable materials. Today, the wine industry is preparing a picket as a light refreshing drink with a low alcohol degree.
Homemade wine recipe
Homemade wine from recycled materials will not have bright taste, color and structure. However, this product will still have a twist. To prepare the wort, you will need sugar, grape pomace and water.
How to make a wine drink at home:
- Reuse of pomace (after the first pressing) makes it possible to prepare a wine drink at home. Here you will need recyclable white or red grapes.
- The amount of water is equal to the amount of juice obtained. If 4 liters of juice was squeezed out, then there should be the same amount of water. Sugar determines the strength of the future drink, the more product, the stronger it will turn out. Usually it varies between 250-350 g per 1 liter of liquid.
- Sugar must dissolve in water, it is poured into a container with grape waste. All ingredients are mixed well and covered tightly with gauze or cotton cloth. The container with the finished liquid is sent to a dark place, without drafts, for 3-4 days.
- During these few days, fermentation should begin and proceed with the characteristic signs of bubbling. If fermentation is weak, it is worth adding wine yeast.
- It is necessary to install a special water bottle or an inflated medical glove with a small hole in one finger on the container. With this setting, the container is transferred back to a dark place for 40-70 days.
- Fermentation of grape waste takes a little longer than pure juice. Also, the pomace contains grape seeds, which contain a strong acid, therefore, when the liquid becomes transparent and the pomace is compressed, it is removed. The liquid is poured through cheesecloth.
- Then the wort is poured into a separate fermentation container, closed with a tight seal and placed in a dark place. The end of fermentation is determined by the presence of sediment. The finished wort is poured into bottles and placed in a dark storage place.
The strength of the homemade wine drink is weak. Shelf life is 2-4 years.
Conclusion
Grape pulp is the first intermediate product in winemaking. It has several varieties and many uses.
The squeeze does not have to be thrown away; it should be reused. Having studied the algorithm for cooking at home, you will be able to prepare a good wine drink.