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Topics: Wine, Fermentation, Alcoholic beverage Pages: 13 (2332 words) Published: March 31, 2013

You may have been told that the word "wine" should only be used to describe the fermented juice of the grape. Not so! Many home wine makers produce wines of excellent quality from fruits, flowers and vegetables. No wonder winemaking is so popular. But perhaps the most important reason for the popularity of home winemaking is the satisfaction involved in creating a truly enjoyable product through your own efforts.Fulfilling moments by satisfying deeds.Home made wines are more better than commercial wines it is because commercial wines having lots of alcohol than home made wines. You will also learn that there are some major differences in the pricing between your homemade wine and the commercial wine that you buy on a regular basis at the store. You can make six bottles of wine or even more at home for the price of one bottle from the wine store. And now we invented the citrus maxima (suha) as a home made wine.

Home made wines and commercially prepared wines or store-bought wines differ from one another, not just with the names themselves but with their individual characteristics and of course, with how they were made as their names imply.  A. How do they differ in terms of processing or making?

Homemade wine is made almost the same way as that with commercial wineries. It starts with a boxed grape juice or any suitable fruit as in the case of homemade wines, then generally adding some sugar and yeast, and it will be fermented (there's a lot more to it, but basically that is what usually happens). While homemade fruit wines can have different flavors or fruits each time but with still turn out to be the same type of wine, commercially prepared wine however is made from different kinds of grapes and processed differently depending on the type of wine desired.  Here are the various types of wines and how they are fermented differently. SWEET WINE

Fermentation is stopped while some sugar remains by adding sulfur or by fine filtration. SPARKLING WINE
Wine to be made sparkling (such as Champagne) is taken from the vat and bottled before fermentation is completely finished. The process continues in the bottle. DRY WINE
Wine left in the vat until it is fully fermented has all the sugar converted to alcohol, leaving the wine quite dry. ROSE WINE
Rose is basically a white wine made from red grapes and given a little color and flavor by being left a short time with the skins. The juice is run off almost immediately to ferment on its own. Normally, it is allowed to finish its fermentation naturally and is, thus, completely dry. BRANDY WINE

Brandy is made by distilling wine rather than by vat fermentation. If the grape skins are distilled, the product is called grappa and becomes clear. PORT WINE
Fortified wines have their fermentation arrested with alcohol and need aging to blend their different elements. The juice is run into a vat to ferment until half its sugar is converted to alcohol, when it is mixed with brandy to raise the alcohol level above 15%. This stuns the yeast and stops fermentation, so that the wine is both strong and sweet. Port wines require many years to reach full maturity. WHITE WINE

White grapes are fed into a crusher-stemmer which tears off the stalks and pumps the broken grapes into a pneumatic press. The press revolves and an airbag inside is inflated, pressing the grapes against the cage walls. The skins are left behind as the juice falls through a screen and is pumped into a fermenting vat. After the fermenting is completed, the wine is transfered into oak barrels for aging. RED WINE

Red grapes are fed into a crusher and pumped into a vat where they ferment in contact with their skins. The wine gradually draws out the color and tannin from the skin. Fermentation is allowed to continue until all sugar is gone (up to 14 days). The wine is transferred into oak barrels for aging.  B. What is the difference between their alcohol content?

In homemade wine the maker controls the level of...
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