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How wine is made? • Use only fully ripe wine to make wine, healthy fruit. • Squeeze the juice immediately after grinding the fruit or else – for dark fruit – carry out preliminary fermentation in the pulp.… Wine desserts Strawberries in red wine 1/2 kg of strawberries 3/8 liter of strawberry wine 2 spoons of sugar Wash the strawberries and cut them into quarters. Sprinkle with sugar and leave for a few hours. Put them in compote-makers and pour strawberry wine. Casseroles with wine Regional potato casserole 1/2 kg of potatoes 1/8 liter of white grape wine 150 – 200 g of cooked ham (or smoked meats) 1/8 liter of milk 1/2 teaspoons of cinnamon pepper salt marjoram Peel the potatoes, sliced and stacked in … Meat dishes with wine Marinade with wine 1/4 liter of dry black currant wine 1 large onion 1 carrot parsley a sprig of tarragon 2 shallots a few mushrooms grainy pepper cloves 1 Bay leaf juice from 1 lemons Oil Onions, shallots … Sauces with the addition of wine Wine sauce 1/8 liter of white grape wine 1 egg 1 yolk 20 – 30 g of sugar peel and juice from 1 lemons 1/2 spoons of cornmeal Ha ha, sugar, Whip corn flour and lemon zest in a pot … Kitchen and wine Ten, who went to a lot of trouble, to make wine from fruits and berries, he will not only want to drink them, but will use them as a special type of ingredient in dishes, improving their taste. I chose a few dishes here, typical of the growing regions … Wine acidification. There are also fruit species, low in acidity, like pears, hawthorn, rhubarb, black lilac, moral, and also honey for the production of mead. They require the addition of an acid in the form of a concentrated lactic acid 50% or even 80%. Lactic acid stabilizes … Reducing the acidity of wine. Correcting wine "wet" concerns not only the weight of the must; the addition of water also increases the amount of fluid, thereby reducing the acid content. Fruit juice, which does not need to be enriched, but which shows high acidity, deacid … Coupage A recommendable method of reducing acidity is undoubtedly blending juices with different acid content. After all, there are apples that are acidic and less acidic; if the juice of them is mixed together, arises delicious, drink, while each juice separately is not too … Correcting wine "wet". This method is used to correct not only the sugar content (so later alcohol), but the excess acid is also reduced. Granulated sugar, which is added to the juice, it first dissolves in water. The juice not only benefits from this …
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Kako se pravi vino? • Za izradu vina koristite samo potpuno zrelo vino, zdravo voće. • Iscijedite sok neposredno nakon mljevenja voća ili inače – za tamno voće – provesti preliminarnu fermentaciju u pulpi.… Vinski deserti Jagode u crnom vinu 1/2 kg jagoda 3/8 litru vina od jagode 2 žlice šećera Operite jagode i narežite ih na četvrtine. Pospite šećerom i ostavite nekoliko sati. Stavite ih u kompote i prelijte vinom od jagoda. Tepsije s vinom Regionalna tepsija od krumpira 1/2 kg krumpira 1/8 litru bijelog vina od grožđa 150 – 200 g kuhane šunke (ili dimljeno meso) 1/8 litru mlijeka 1/2 žličice cimeta papar sol mažuran Ogulite krumpire, narezan i složen … Mesna jela s vinom Marinada s vinom 1/4 litru suhog vina od crnog ribizla 1 veliki luk 1 mrkva peršin grančica estragona 2 ljutika nekoliko gljiva zrnasta paprika klinčića 1 Lovorov list sok od 1 limuna Ulje Luk, ljutika … Umaci s dodatkom vina Vinski umak 1/8 litru bijelog vina od grožđa 1 jaje 1 žumanjak 20 – 30 g šećera oguliti i iscijediti sok od 1 limuna 1/2 žlice kukuruznog brašna haha, šećer, U loncu umutiti kukuruzno brašno i koricu limuna … Kuhinja i vino Deset, koji se mnogo mučio, da se od voća i bobica pravi vino, neće ih samo htjeti popiti, ali će ih koristiti kao posebnu vrstu sastojka u jelima, poboljšanje njihovog okusa. Ovdje sam odabrao nekoliko jela, tipično za regije rasta … Zakiseljavanje vina. Postoje i voćne vrste, malo kiselina, poput krušaka, glog, rabarbara, crni lila, moralne, a također i med za proizvodnju medovine. Oni zahtijevaju dodavanje kiseline u obliku koncentrirane mliječne kiseline 50% ili čak 80%. Mliječna kiselina stabilizira … Smanjenje kiselosti vina. Ispravljanje "mokrog" vina tiče se ne samo težine mošta; dodatak vode također povećava količinu tekućine, čime se smanjuje sadržaj kiseline. Voćni sok, koje ne treba obogaćivati, ali koji pokazuje visoku kiselost, dekiselo … Kupaža Preporučljiva metoda smanjenja kiselosti nesumnjivo je miješanje sokova s različitim sadržajem kiselina. Uostalom, postoje jabuke koje su kisele i manje kisele; ako se njihov sok pomiješa, nastaje ukusno, piće, dok svaki sok posebno nije previše … Ispravljanje vina "mokro". Ova metoda se koristi za ispravljanje ne samo sadržaja šećera (pa kasnije alkohol), ali se smanjuje i višak kiseline. Granulirani šećer, koji se dodaje soku, prvo se otapa u vodi. Od toga sok ne koristi samo …