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rules may change in its application to games played by children under 16, or women, or players
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1. "2 Changes in the rules of football." Www Soccer Rules , February 8,

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The personal computer can not do anything if you do not have a usable operating system - the program that allows the
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Permanent PC. (1)

1. "5 How To Boot Disk," Evolution of Computers , February 4,

Or:

The personal computer can not do anything if you do not have a usable operating system - the program that allows the
PC using other programs. But before you run the operating system, the PC needs a way to carry it in
random access memory (RAM). This form is known as a bootstrap, or just boot - a small code that is part
Permanent PC. (Source: "5 How To Boot Disk," Evolution of Computers , February 4,

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Wine is an alcoholic beverage and should be consumed in moderation.

Wine is an alcoholic beverage and should be consumed in moderation.

1 - No drink should be considered companion or loved one.

2 - The consumption of any alcoholic beverage to drown his sorrows is not recommended.

3 - Wine is an alcoholic beverage and should be consumed in moderation enough.

4 - Any alcohol can only be purchased by those over age.

Wine Vocabulary Technical Terms Part 2

Wine Vocabulary Technical Terms Part 2
Wine Vocabulary Basic Technical Terms:
Vanilla - The wines are matured in oak flavors reminiscent of vanilla, and lightly sweet flavor and pleasant.
Bouquet - Presence of complex aromas, intense and diverse acquired during aging in wood and in the bottle.
Bouchoné - French term that means unpleasant aroma stopper attacked by mildew.
Annoying - Wine lacking in acidity and little body.
Complex - Aromas within aromas that suggest several different analogies of fruits, flowers, wood, etc..
Short - No persistent taste.
Duro - Tannic. Characteristic of certain young reds.
Bond - gustatory sensation denoting strength and structure by the good alcoholic.
Firm - Young and striking style.
Fruity - A term that refers to the set of olfactory characteristics of young wines resulting from the grape variety (primary aroma) and pre-fermented flavors and fermentation (secondary aromas). It is a feature which tends to soften and eventually to die out with time, leading to more evolved flavors.
Harmonious - which reveals wine perfect balance between its main components (sugars, acids, tannins, alcohol, etc.). Providing pleasant sensations due to their balance.
Glycerin - A substance found in red wine that softens the harshness of tannic and acidic, making it round and velvety.
Long - wine whose flavors remain in the mouth for a long time after being drunk.
Mosto - juice of fresh grapes, fermented yet, they may remain solid parts of the grape.
Nervous - Rich in acidity, lively. Quality of young wines, especially whites.
Perlage - are the thin bubble characteristics of Champagnes and other sparkling wines, resulting from the release of carbon dioxide. A prolonged stay perlage denotes the quality of the wine.

Wine Vocabulary Technical Terms

Wine Vocabulary Technical Terms

Acid - is a characteristic of the young wine or that made from green grapes. An example is the "green wine".

Astringent - It's too much tannin, giving a rough impression of the wine.

Kind - like sugary, between soft and sweet.

Velvety - Wine, especially red wine, which leaves no rough feel on the palate.

Borra - Impurities deposited at the bottom of the bottle or cask wine.

Rubber - Odor resulting from a mash of low acidity.

Bouquet or "Bouquet" - Aroma of wine that develops with maturity drink. The secondary flavoring originates
the fermentation, supplemented by aging in barrels and in bottle for custody.

Gross - Sparkling wine too dry.

Heady - Of an alcoholic strength appropriate.

Carafe - Bottle used in restaurants to serve wine straight out of barrels.

Body - Represents the constitution and the weight of a wine left in the mouth.

Cut - Make a blend of wines from different vintages.

Distillation - Operation that consists in separating alcohol from water.

Hard - Even astringent; wine with strong acidity.

Bond - Wine whose body is accentuated.

Rachis - Branch or "skeleton" that allows the formation of clusters.

Witty - wine with high alcohol content.

Evanescent - Aroma fleeting, it goes away.

Filling - Many little sweetness and acidity.

Sparkling - Wine with little effervescence, sparkle.

Fruity - Flavor and aroma left by the young wine, delicate and reminiscent of fresh fruit.

Generous - High alcoholic compounds and noble.

Gordo - Full-bodied but soft. In whites, the excess sugar in reds, maturity.

Light - Opposite to full bodied. Wine with low alcohol content.

Long - wine that leaves a remarkable flavor and persistent in the mouth, a sign of its quality.

Maderization - Chemical attack of the wine. Occurs due to poor storage or exposure to elevated temperatures.
Synonymous oxidation.

Slim - Aguado, diluted.

Mosto - liquid obtained from pressed grapes.

Heavy - Full-bodied, but with low acidity, so no finesse.

Aftertaste - Taste and smell that wine leaves in the end. Can be pleasant or unpleasant.

Reserve - Lote wine reserved for further aging.

Sangria - In Brazil is a mixture of red wine, water and sugar. In Spain, sangria is a typical drink made with
fruits (oranges, lemons and peaches), Spanish wine and soda. You can still take sugar and brandy, as revenue. It
served with ice.

Dry - Wine without any sweetness. In Brazil, this classification is given to wines containing at most of 3g/litro
sugar.

Sommelier - French term used to designate the person in charge of everything that relates to wine cellars and beverage in
fine restaurants.

Smooth - Low acidity and tannin. In Brazil fall into this category of wines that have 3 to 20g/litro sugar.

Tannin - substance derived from the grape skins. Important in the taste of red wine. The sensation of astringency. Present
especially in young wines.

Cloudy - Wine usually sick, has a thick veil. Not to be confused with the old wine, whose bottle
has been shaken. In this case, it can be seen that deposits do not decanted.

Combine wine with desserts

Combine wine with desserts
DESSERTS
Chocolate-> Banyuls, Port
Pies (fruit) -> Soft White
Cheesecake, cream-> White sweet
Creme Brulee-> Sauternes
Nuts-> Vintage Port or Tauny

Matching Wine with Cheese

Matching Wine with Cheese
CHEESE
Cheese fondue-> Riesling, dry white
Roquefort, Stilton, Gorgonzola-> Port or sweet white
Goat Cheese-> White dry Sancerre, Sauvignon Blanc
Camembert, Brie-> Merlot

Combine wine with meat

Combine wine with meat
MEAT
Bunny-> Tinto average
Lamb-> red Bordeaux
Hunting-> red Burgundy
Fondue bourguignone-> Tinto average
Liver-> Red light, young (Beaujolais)
Calf-> White medium or light red
Cassoulet-> Cahors, Vacqueiras
Pig-> Soft White or light red
Steak au poivre-> Syrah

Combine wine with Birds

Combine wine with Birds
BIRDS
Duck-> bodied Tinto
Duck with orange-> White aromatic
Partridge stuffed-> red Burgundy
Coq-au-vin-> bodied Tinto (red Burgundy, the plate and cup)
MASSES
Pizza and pasta with sauce-> Chianti, light red or medium red
Pasta with seafood-> soft white

Combine wine with Fish and Seafood

Combine wine with Fish and Seafood
FISH AND SEAFOOD
Cod> White woody green or red (Portugal)
Squid-> Sauvignon Blanc (and other dry whites)
Trout-> White light dry
Fish light-> light dry whites
Fish with cream-> medium or full-bodied dry whites (Chardonnay New World)
Sushi/sashimi-> Champagne brut

Combine wine with starters and salads

Combine wine with starters and salads

STARTERS AND SALADS
Salads with vinegar-> Water
Carpaccio-> light red
Oysters-> Chablis, Sancerre
Lox-> Riesling, Poully Fumé
Fresh salmon-> Chardonnay, Riesling
Ham and sausages-> Beaujolais
Mortadella-> Dry Lambrusco
Prosciutto-> Jerez fine

What wine goes with what food?

What wine goes with what food?
The COMPATIBILIZATION WINE / FOOD
What wine goes with what food?
The perfect wedding wine / food is perhaps the most controversial topic of wine. The diversity of food and wine is very large and the possible combinations, huge. Moreover, the purely technical criteria, should be added to the "wedding" attached to the cultural tradition of human groups (fque and sometimes collide with technical standards) and subjective taste, personnel, each ipode not be neglected: after all, wine is first of all pleasure.

"It is worth mentioning some of the consecrated combinations that occur to us, and surrounded by perfect unanimity: Chablis wine with oysters, Port with Stilton cheese, Sauternes with foie gras.
There are also "difficult marriages", in which the main obstacle ingredients are attending some regional cuisines. The oriental dishes (Indian, Chinese, j aponesa, Korean, Thai and Arabic latter full of lemon and raw onion) are difficult to follow. Plates in the presence of vinegar, citrus fruits, eggs, asparagus, artichoke is remarkable and chocolate, are also a challenge for wines.
Some general rules should be retained and function: red meat and red wine with game, fish and seafood with white. If we want to make choosing an eminently technical, we juxtapose the organoleptic characteristics of the food and drink and analyze if it works. Thus, the combination can be made by similarity or opposition.
COMBINATION BY SIMILARITY
Wines with aromas discrete -> ate the little spicy
Wine with powerful aromas -> food with good aromatic presence
Young wines and fruity -> simple, rustic dishes
Old wines and full-bodied -> refined dishes
Light wines -> dishes with sauces lean
More structured wines -> succulent dishes with sauces
COMBINATION IN OPPOSITION
One should take into account the following criteria:
Sugar reduces the acidity Acidity reduces fat juiciness attenuates the tannin
Example: Roquefort cheese or foie gras (fatty and salty food) -> Wine Sauternes (sweet and sour). In a more empirical relationship follows a advisable combinations:

What is the ideal temperature for serving wine?

What is the ideal temperature for serving wine?

What is the ideal temperature for serving wine?
TABLE OF TEMPERATURES
TYPES TEMPERATURE (C)
Temperature in Degree Celsius
Sweet whites 5-7
Champagnes, sparkling white light and dry 6-8
Bodied dry white 8-10
Dyed slight 10-12
Light reds 12-14
Dyed type Bourgogne 14-16
Bordeaux reds type 16-18
Full-bodied 18-20

The Order of Service of Wines

The Order of Service of Wines
The Order of Service of Wines
Some rules to be observed as to the order of service:
* Dry wines before soft
* Whites before reds
* Whites before the young mature white
* Young red wines before reds aged
* Wines before full-bodied light
* Drunk wine before cooled to room temperature

Proof of glasses of wine

Proof of glasses of wine
The POVA and Cups
The first to taste the wine is the host. In the restaurant, the wine is tasted by the one who chose.
The glass should only be filled halfway, so that the top is full of air, which greatly contributes to the olfactory enjoyment of wine that wins the opening of its aromas. The exception is the glass of champagne flute type, which must be completely filled with Champagne or sparkling wine as the drink of CO2 is responsible to bring the bouquet to the surface, it is not necessary that the bowl is shaken. Furthermore, the perlage (bubbles) Champagne can be better appreciated with the cup full.
The choice of glass is crucial for proper wine service, and aesthetics and functionality are the criteria to be observed. In general, the glasses must:
* Having good size (better than great small);
* Be smooth and thin thickness (no arabesques and stoning);
* Have standing tall (so we can get it by the stem, leaving no marks on the glass or heat it);
* Being colorless (so we can better appreciate the wine);
* Tue curved walls and edges closed (for better appreciation of the aromas. Again, the flute is the exception).

The Decanting Wine

The Decanting Wine
The Settling
Decanting should be used in two cases: in red wines that have been in bottle for many years and have blurs, and young red wines, which greatly benefit from the aeration that occurs during racking of the bottle into the decanter.
As for white wines, there is no unanimity on the subject. Most connoisseurs see no sense in decant a wine that does not present grounds, whereas some think great whites should be decanted for aeration helps to release the aromas. Personally, I'm with the first group.
The decanter is a crystal bottle. To decant a wine, you should put him up for some time, until the suspended sediment or sludge may sit at the bottom of the bottle. Then poured gently - but only once - the wine bottle into the decanter, lighting up the neck of the bottle with a candle, in order to verify that the sludge is following the decanting wine and do not allow happen. Thus, the sludge will be in the bottle as the wine moves to clear the crystal. It should put the empty bottle of wine beside the decanter for one to identify the wine that will be drunk.

How to serve wine?

How to serve wine?

Capsule and cork
If it is not necessary to settling, the opening of the bottle is the initial step of wine service. For this purpose, we must remove the capsule that surrounds the stopper and then draw the cork itself. The capsule is generally manufactured as lead or tin, can also be found in aluminum and plastic. There is a tendency, particularly in the New World producing countries, to throw up the cap and the nozzle come glass bottle with a slight bulge on the neck, in such cases the cork is protected by a layer of wax.
The capsule should be cut just below the stopper. To do so, it uses the desencapsulador (small circular device with internal blades which involve the capsule), or a blade that usually accompanies the corkscrew, or even a knife. After the operation, clean up the neck with a paper napkin.
The removal of the cork should be made of the various types of corkscrews on the market. The system Screwpull with long spiral is known as the most efficient and works by turning the handle until the tip of the spiral is set in cork movement should continue until the traction completely extract the cork. The classic corkscrew lever is widely used and its spiral must have five complete turns sufficient to extract the cork without damaging higher capping the bottles of wine large.
The very old bottles with their corks that are in poor condition and may crumble using a corkscrew, should be opened with a "tenacious" overheated. The scissors tongs resembles grass which closes below the neck of the bottle, and should be heated until rubra used. Before, you must pass ice or a damp cloth on the neck in order to cause a thermal shock. The glass then part without leaving shards. This system is widely used to open up ports very aged.

How to store wine as well?

How to store wine as well?

The conditions of storage or custody of the wine are very important and should not be neglected, under penalty of wine spoilage, loss of their characteristics or irregular evolution.

If you do not have a wine cellar to keep the wines in ideal conditions (15 °), you must use the home a place that is cool (south face), airy, no odors, dark, flicker-with little variation temperature.
The bottles should be placed lying down, so as to avoid the dryness of the corks and consequent invasion of oxygen in the bottles, which oxidize the wine. White wines are placed at the bottom and the reds, the higher the better because resist higher temperatures.
A good solution is the air-conditioned cellars shaped mobile, like refrigerators on the market today, with variable capacity storage.
It is interesting to maintain control records, notebooks or computer programs to the list of wines from the cellar, which register various information, such as date of purchase wine, price (in U.S. dollars), number of bottles, consumption forecast, with whom We tasted the wine, accompanied by that dish, etc..

Tips on how to choose and buy a good WINE?

Tips on how to choose and buy a good WINE?
How to choose and buy a good wine?
The selection and purchase are the initial steps that culminate in moments of great pleasure or, if poorly data, big disappointment. Follows a Decalogue with the basic rules that, if observed, will be of great value for good wine drinker:
1 - Buy your wine in places that offer a good variety of labels and, more importantly, they have a good inventory turnover.
So you will minimize the risks of buying a drink spoiled by poor storage conditions.
2 - Buy direct from importers or wine, when wine is Brazilian, is a good quality assurance in conservation and best price. The air-conditioned shops of fine beverages and the new - and well maintained - sectors of drinks that keep the big supermarkets are also a good option.
3 - Do not buy wine in bakeries, delicatessens, bars and shops of little movement. In such cases, it is better to settle for a beer.
4 - For those that begin: when in doubt, when they choose one of two bottles, preferring that of more recent vintage, especially if it is a white wine. This serves, of course, as a general rule because the vast majority of wine on the market should be drunk young, since only lost with the passage of time. The saying that "wine, the older the better" is, at best, a half truth, and is valid only for special wines (good Bordeaux, Barolos, Riojas, etc..), Yet until a certain time limit .
5 - Examine the bottle well before you buy it. The liquid level should never be below normal, and the cork should be in good condition.
6 - Observing the bottle against a light source (not cold). Check if the white wine is not too golden, tending to brown. or, if it is red, very brown. Are signs of oxidation.
7 - Always with you a table of crops, especially when choosing high quality wines. This is a useful indicator.
8 - If you still do not know a particular wine, just take a bottle and then try it and approve it, complements the purchase.
9 - Buy wines that have a good quality-price ratio.
10 - Buy wine that has to do with personal taste and you go give you pleasure. Do not be a "drinker labels."

THE SERVICE OF WINE

THE SERVICE OF WINE
The wine service involves a series of procedures that, although they may seem obvious at first glance, when observed as a whole maximize the pleasure that can be experienced wine.

In a restaurant, this activity fits, or should fit, the sommelier - a professional who helps diners to choose the wine that best match with the food being served, prepares the restaurant's wine list, besides taking care of their purchase and guard.
The knowledge of wine service, together with the theoretical and practical concepts that should be on this drink should not be overlooked. Thus, knowing how to choose the wine, where to buy it, how to read the label (a subject very complex because each producing country has its laws), where the shape and color that bottle of that wine should be determined if it was well stored and whether it is a good crop, are important knowledge.
And, after purchase, how we store this wine? We must take it soon or it is a wine of guard that will evolve over the years? How should remove the stopper and how and at what temperature to serve it? To what extent should fill a glass and serve food that this wine? These and other issues will be addressed below.

How to build your own wine cellar part 8 Storing wines.

How to build your own wine cellar part 8 Storing wines.
The art of storing wine.

The wine is like a sensitive person. Needs to be handled very carefully. Try to imagine the inside of a monastery, the
dusk. Penumbra, silence and that chilly, not too humid, an isolated environment where the sun does not penetrate. It is a
place so that a good wine needs to get even better. An underground cellar, even small, can recreate this
environment, giving the wine almost everything he deserves. Enough, 5m since the site is well chosen and well thought winery.
Humidity should be controlled. If excessive corks emboloram, taking the protection of wines. If the environment is very
Dry pores corks increase, favoring avinagramento. The light also interferes. She changes the color of the wine,
reds fading and yellowing whites. The optimal temperature is between 15 and 18 ° C. Above 21 ° C the maturation of
drink is accelerated, shortening its life. The disposal of containers also has its secrets.

The warm air, which increases the temperature rises and is responsible for the faster maturation of wines at the top
the pyramid. The reds, young, deserve that position. The whites and reds ripe, should be at the bottom. In the center place
champagnes and rosé.
But be sure to take into account the way to arrange the bottles in the cellar. One suggestion is the niche of masonry,
in which the bottles are placed in the shape of a pyramid. Another practical system is the construction of brick walls garrafeiros
hex. And as far as noise, too. Excessive noise disperse the sediments deposited during the aging process,
muddying the wine. This old man does not want to be disturbed, as you've noticed.

Provision in individual wooden shelves.

Willingness to shelves with metal pipes.

Willingness to collapsible metal frame.

Layout with garrafeiros hexagonal bricks.

Do not even think about smoking in his cellar. And on the other, even less. It would be an unforgivable lack of respect with sleep wines
which, incidentally, do not like the smell of cigarettes and no other. A good cellar should be located away from drainpipes
and other odors. Do not shake the bottle, or even remove the dust. Let him rest in peace and he will repay with an excellent
quality for many years. Leave the labels highly visible for easy search of your favorite wine. In the case of
more stocked cellar, create a system of labels, dividing and classifying all there is to it. If you live in an apartment,
do not be sad. A good wardrobe, a quiet corner and darkened, air-conditioned, can be your alternative.

How to build your own wine cellar part 7 Accessories cellar.

How to build your own wine cellar part 7 Accessories cellar.

How to build your own wine cellar part 7
Accessories cellar.

The winery also holds some accessories that consist of shelves, desks and barrels of wine.

Shelves are differentiated according to the types of bottles that will keep. Wine racks are usually
and having inclined (for our model) 2.5 m long, 30cm wide and 2m high. The shelves are champagne
made so that the bottles remain face down and are all pierced. They 2m length and 30cm in width.

Usually the barrels are too large to be placed inside the whole cellars, therefore, enter them before
lifting the last of the walls. Two tanks, one 1,600 liters (for fermentation of grapes) and 800 liters are
sufficient. May also contain six almudes (kegs of 32 liters) for storing cognac.

If you use the winery to make the wine fermentation, be sure to paint all the walls with white lime to prevent
the proliferation of fungi and molds.

Keep the door closed at all times and adjust the temperature through the side windows.

How to build your own wine cellar part 6 insulation.

How to build your own wine cellar part 6 insulation.

How to build your own wine cellar part 6
insulation.

Once ready the slab, build with bricks or blocks, a fringe 10cm tall to the fullest extent of the cellar and fill
up to 8cm with pebbles (pebbles), to provoke perfect thermal insulation.

Insulation scheme:
Make the waterfront and put pebble. Orla, pebble, tiles, wall.

To finish the cellar, put the door steps and make a stop at the dirt ramp using bricks that form settlers
an access ladder.

How to build your own wine cellar Part 5 Building the slab cellar.

How to build your own wine cellar Part 5 Building the slab cellar.

How to build your own wine cellar Part 5
Building slab cellar.

On the finish you should build a concrete slab with the same floor waterproofing and towage. To
do it, place (with the floor and dry) a wooden frame inside the winery as follows: two beams abutting
the side walls to the ceiling (2.5m) and a crossbeam in the middle, which take full width of the building (on
height of 2cm above). About this cross beam will be placed pre-slabs 6m in length. spaced from each 30cm
another until complete 4m wide. In vain the pre-place slabs perforated bricks, which will be supported and
complete all openings, closing the cellar. Once all the bricks are placed, make a cover 4cm
concrete over the pre-slabs and bricks. Because of the wooden beam, the slab will bulge in the middle to dryness.
Once this is complete, remove the beams. The slab then assign with its own weight, completely sealing the cellar.

Scheme of the slab:
Construct the slab. Perforated bricks, girders, pre-slabs.

How to build your own wine cellar part 4 the floor of the cellar.

How to build your own wine cellar part 4 the floor of the cellar.

Part 4 Building the floor of the cellar

The entire floor of the cellar should be done with a concrete and firm and does not display any crack or damp spot.
These qualities you can achieve with the same waterproofing concrete walls used in towing. Play a
4 cm layer of concrete over the whole length of the cellar. Place over an iron fence 1/4 inch. This grid
10x10cm must spans the entire length and pick up soil. About the grid put another layer of concrete 4cm and wait
dry completely to get back into the cellar.

Scheme of the floor of the cellar:
Make the floor. Cement grade cement.

How to build your own wine cellar walls part 3

How to build your own wine cellar walls part 3

How to build your own wine cellar part 3
raising the walls of the cellar

You can erect the walls with bricks, blocks or concrete to a height of 2.5 m.

Once ready, towing them with a concrete made with crushed stone, cement, sand and a substance waterproofing
(Polypropylene based) diluted in water. If there is any obstacle in the opening of the hole, as very large stones, you
can build and plaster the walls from the inside. Place the bricks with a spacing of 2 cm Wall of land
compacted and each line to complete, throw the concrete waterproofing in vain. Upon completion of the walls, trailer
on the inside with the same mortar.

Be careful to leave a gap in the wall on the same side of the ramp, at least 1m for the placement of the door.
A total of 30cm from the cellar is out of the earth and it is in this space that you must build the air intakes, as if they were
windows, 20cm height and 50cm width, a height of 10cm from the ground. These should always be facing the sunrise
sun.

Finally finishing the walls, make a track on concrete waterproofing 50cm in height throughout the building.
Also fill any space between the walls and the ground, using ground and trying not to let her baby.

How to build your own wine cellar Part 2 the base of the cellar.

How to build your own wine cellar Part 2 the base of the cellar.

Build a wine cellar, is also a vintner arts. The aging and storage of wine is only possible if this
Local meet some requirements.

To build a good size cellar, it is estimated to 5m long, 4m wide and 2.20 m deep. Open a
6x6m trench being that one side (front of the winery) ends in a steep gradient just enough for you to build
an access ladder.

The cellar walls are erected on shoes, or bases of concrete that will allow a greater firmness. These shoes
rails are concrete will travel the length of the cellar (5x4m) with a thickness of exactly twice the thickness of
wall. Thus, may give safe support to the entire cellar. The shoe is 50cm tall and is completely buried, leaving
out just enough to be erected walls on it.

Scheme of shoes on the floor:

Scheme shoes and wall:
build shoes and lift the walls.

How to build your own wine cellar part 1

How to build your own wine cellar part 1

How to build your own wine cellar

Constructed and used with the same characteristics for hundreds of years, the cellars are simple constructions, designed to
Perfect storage for wines or champagnes. As well as representing the most appropriate places for the deposit of these
drinks cellars are also perfect laboratory fermentation and aging. Can be constructed at locations
away from the seat of your property without taking up much space, since they are practically made whole within the earth.

The main characteristic of a good cellar is its ability to maintain throughout the year, a stable and mild temperature,
whose variations do not exceed 21 ° C (still around 15 ° to 18 ° C). To achieve this temperature, without worrying
with the region or climatic variations, an opening is made in the upper part of the installation, so that its control
the entry and exit of air.

The size of the winery may vary according to the capabilities of your property or you want to save it. It
advised not to make them too small, as this would prevent a future expansion.

Rules for wine label.

Rules for wine label.

Wine labels are not as complicated as inserts of medicine, but almost. To you know sort, even by hand,
Your off-season, we need to know what our law says about this. Even though their production not for commercial purposes,
it can and should be well cared for, just like big wines. After all, it is your name that will be in question.

The law still in force, 1973, classifies wines in 6 types: table wines, sparkling wine or champagne, wine
Aerated sparkling, liqueur wine, composite and light wine. According to the quality, the wines can be classified
in wine consumption, special wines and fine wines. The former are made from American grapes or hybrid, the
special are cut with small amounts of wine grape hybrids and fine wines are produced from grapes
Europe. Whatever your wine should come printed on the label the name of the manufacturer, producer and bottler, the
address of the place where it was manufactured and bottled, the name, the brand, class, type and nature of wine, the number of
registration with the Ministry of Agriculture and the expression Brazilian Industry; liquid content, the alcohol, the
additives used and their codes and the class to which they belong. If you have used at least 60% of a particular type of grape, the name
it may appear on the label.

If wine is sweet, must appear on the label "sweet" or "soft". If champagne, the method employed in its manufacture
should also appear on the label. Already wine Aerated need, by law, have the term on its label carbonated. If you want to give
a touch of sophistication, you can use French terms or Grand Vin Château, which legally means nothing. But
Actually, it is much nicer and much more Brazilian put his own name, with surname and everything. After all, was
their own hands that this drink was born.

Smooth Red Wine
Home-made wine
Grad. Alc. 7 ° GL
Content 750ml
Chapel little farm
Produced and bottled Armando Gonçalves
Sarapuí - SP,
Brazilian Industry

How to read a wine label?

How to read a wine label?
The label is the primary means that a producer has to pass information to the consumer. If we check, we find that it is a recent achievement, because until 1860 the wines were sold without labels, and all existing information was recorded on the cork. The number of information on the labels has grown significantly in recent years. We must consider that each country adopts specific legal criteria on what should be included on the labels of their wines. There are, however, some data that usually always appear:

1 - Country of origin
2 - Content ml bottle
3 - Alcohol
4 - Name of the manufacturer or dealer
5 - Safra
There are countries that adopt the geographic criterion to denominate their wines, leaving unspoken the varietal used, what happens in France (with the exception of Alsace) and Italy. So, if you are taking a Beaujolais (region name) is implied that it was produced with the Gamay grape, if it is a red Burgundy, it will necessarily Pinot Noir, although nothing is written on the label. Other countries and this is being increasingly common identify wine by the predominant grape variety used. Is used, then the criterion varietal. Use this criterion to California, Australia, Chile, South Africa, Central Europe and Brazil in the category of fine wines.

Wine cutting.

Wine cutting.

A healthy and lawful to maintain the standard of quality is the cut. It is a mixture of different wines produced
the same year or not. Not every year is possible to produce a good wine. For years many problems that occur in climatic and
the grape is impaired. In these years the quality drops. Therefore it is important to book a quality wine produced previously.
It will be used in the cut, mixed with another newly produced in order to overcome the deficiencies it. Fluctuations
quality compromise the good name of a drink.

It is at cut you could prove his qualities as a winemaker. His only tools are their own
senses. Observing the color, flavor and aroma realizing you can achieve the ideal mix. Make cuts with small
qualities of wine. You will experience various kinds of combination. Try to identify the best.

Usually the cut is made before stabilization, ie, the period after the last racking. If you prefer,
can do it after aging.

Wine Tasting Balance Quality Persistence

Wine Tasting Balance Quality Persistence
A FINAL EVALUATION
The gustatory evaluation must end with an appreciation of the set of all analytical assessments made, in order to have a final comprehensive, three aspects will be considered when:
- The balance
- The quality
- Persistence
BALANCE = ACID + ALCOHOL + TANNINS
Degrees of Equilibrium:
unbalanced
slightly unbalanced
correct
harmonic
perfectly balanced

Quality:
coarse
common
correct
elegant
finest

Persistence:

short
little persistence
average persistence
good persistence
long

Wine Tasting Taste Advanced Exam

Wine Tasting Taste Advanced Exam
Less complex than the sense of smell, the taste is directly linked to language, which, through the taste buds distributed on its surface, enables man to be able to have 4 types of sensations:
- The Salty
- Sweet
- The bitter
- Acid
In addition to the sensations related to taste, gustatory examination shall include the thermal and tactile sensations felt by the tongue and mouth:
- Tactile - smooth, creamy texture, astringency (roughness), tenderness.
- Thermal - cold and pseudo-cold (effervescence), pseudo-heat and heat (alcohol)

Wine Tasting EXAMINATION advanced olfactory

Wine Tasting EXAMINATION advanced olfactory

The olfactory examination is of utmost importance in the sensory analysis of wine.
The detection of the qualities and defects of the wine would be impossible without this test, performed thanks to the high sensitivity of the olfactory mucosa (hidden in the upper part of the nasal cavity).
If fruits and their juices have their specific aromas and distinctive, the same does not happen with the wine, because this does not come in direct line of the plant. He went through the vinification and fermentation that experienced turned it into a beverage uniquely rich in scents and subtle.
A olfaction should be done in two stages: in the cup at rest, reveal themselves more volatile substances, which usually disappear on contact with air, can also become by oxidation or combination. Due to his imprisonment in the bottle, and this phase is marked by parasitic odors such as SO2 and residual odors of fermentation and volatile aromas (esters light) of fruits and flowers.
The test cup with the moving is performed after printing is rotational movement to the bowl, which increases the contact of wine with air, which will accelerate the oxidation process and subsequent liberation of aromatic components.
To conclude, it can be made even examining "glass bottom", when it is empty, you will feel the persistence of aromatic components support free alcohol. This way you can be so full assessment of the drink as to its quality, intensity and persistence.
Olfactory EXAMINATION

TYPE	DESCRIPTION
Aroma Primary	Feature young wine, fruity, which retains the odor of grape. Typically vinified to achieve this feature.
Aroma Secondary	By submitting odors acquired during fermentation.
Aroma Tertiary	When presents a complex odors produced during the aging stage in the bottle. May or may not present the previous scents.

Odors
KIND	FEATURE	GRAVITY
Acetic Acid	vinegar	not acceptable
In Ethyl Acetate	varnish	not acceptable
Hydrogen sulfide	rotten egg	not acceptable
Sorbic Acid	geranium	not acceptable
From Hydrogen Sulfide	mercaptan / garlic / beer	not acceptable
Leaves Acetaldehyde	oxidized / cooked / madeirizado	acceptable when light
Lactic acid	cheese / sauerkraut	acceptable when light
Sulphurous Anhydride	burnt match	acceptable when light
Mold	poor hygiene in the canteen	acceptable when light
Mold	stopper	not acceptable
From Methyl Antralinato	American grape / foxy (foxy)

	TYPE AND FREQUENCY OF FLAVORS
KIND	WHITE	RED WINES	BOTH
Flowers	lily, flower-of-field, orange, honeysuckle	rose	acacia, violet
Fresh Fruits	pineapple, banana, green coffee, cider / orange, lemon, melon, pear	blackberry, cassis, cherry, raspberry, currant, strawberry, plum	apricot, apricot, apple
Fruits Dehydrated	peach	raisins, prunes, dates	fig, apricot
Dried Fruits	nuts, hazelnuts, almonds	toasted hazelnuts, roasted coffee, cocoa	coconut, nuts
Spice	anise, cinnamon, coriander (seed), clove, sage	laurel, nutmeg, black pepper kingdom, quinine, thyme	Vanilla, truffle, juniper
Leaves	cassis, eucalyptus, vegetables	tea, pine, tobacco	hay, mint, moss
Animal	amber	musk, leather, roasted meat	sweat, butter
Several	smoked	olives, mushrooms, green pepper, camphor, tar, resin, licorice	caramel, iron, honey, ground

Wine Tasting Advanced VISUAL EXAMINATION

Wine Tasting Advanced VISUAL EXAMINATION
Visual examination is the first in the series, and in it we will evaluate the following criteria:
Clarity and transparency - It is clear when a wine has no particulate matter that turvem. Therefore, one should take the cup at eye level and watch her against a light source.
One should be careful not to confuse the wine with the wine cloudy with deposit (usually the older wine), which has not been subjected to the filtering process. To do so, one should place the bottle standing in a cool place for a few hours, so that the unfiltered sediment to settle to the bottom of the garrafa.Procede is then decanting the wine when judged to be appreciated and correctly. Already turbidity is a defect and shows a lack of sanity product.
For judging the transparency, the glass should be tilted on a white surface. He will be judged transparently if some object or writing placed against this background can be seen clearly.
Intensity - The intensity of the color is due to the presence of coloring matter found in grape skins. The pulp of the grapes, in some cases, also contributes to enhancing the intensity that should be considered a quality of wine. Each grape variety has its default color depth, and the wine in question must be examined according to this criterion. In general, a golden white wines and for red wines atijolados should be understood with signs of oxidation.
Nuance - At this point, put into question the degree of aging wine. In red wines, when viewed through the glass leaning on white background, the color purple denotes a distinctly new wine youth. Already nuance orange or brown on the edges indicate the wine aging.
In whites, the paler colors and lively suggest wines marked by freshness, youth, made from grapes harvested just before full maturation. The golden color is associated with wines made with grapes harvest later, beyond the liqueur or sweets.
Tears - to judge that the tears of wine must print rotate the cup, so that there is an adherence of the liquid on the walls thereof. The wine then shaped tears will flow through the walls of the bowl. The more "lazy" are the tears, the higher the alcohol content and body of the wine. Contrary, the fluidity, indicate a wine lighter and thinner. The phenomenon is explained by the higher surface tension of alcohol relative to water. The Portuguese called the tears of legs.
Effervescence - Provoked by anhydrous dioxide dissolved in the wine, is one of the most important attributes in the evaluation of Champagne and other espumantes.A amount of balls (perlage), its size and persistence should be appreciated. The more numerous, smaller and more persistent the balls, the best bubbly. Some white wines quiet (not sparkling) may present a certain effervescence. In case it is not defective, but an indication that there was still some sugar in the wine when it was bottled, having been fermented in the bottle when his contact with yeast.

VISUAL EXAMINATION (COR)
Wine	Variation	Description
	Colorless	With little or no color, similar to water
	Verdoso	Light yellow with green reflections
	Straw	Light yellow straw with reflections
White	Yellow	Yellow defined without reflections
	Yellow gold	Yellow more intense
	Amber	Dark yellow, similar to amber
	Brown	Dark yellow with brown reflections
	Clear	Colorless to pink or violet reflections
Rosy	Light pink	Similar to flower in lighter shade
	Orange	Similar to fruit, more intense than the previous
	Purple	Feature young wine
	Violaceous	Red tending towards violet
Red	Retinto	Purple or violet darker
	Ruby	Similar to the stone
	Pomegranate	Similar to the fruit. More mature
	Orange	Very matured

VISUAL EXAMINATION (TRANSPARENCY)
Type	Description
Bright	Excellent transparency, with plenty of light reflecting surface
Clear	Good transparency, with little light reflecting surface
Filmy	Transparency regular, dull surface
Opaque	Slight turbidity
Cloudy	Great turbidity

The TASTING Wine MULTI-SENSORY EXPERIENCE

The TASTING Wine MULTI-SENSORY EXPERIENCE
Tasting a wine is nothing more than analyze, so attentive, which sips in order to interpret the sensations that this wine provokes the sense organs. The tasting aims to reveal the characteristics (strengths and weaknesses) of a given wine, allowing the taster to make a comparative analysis between various wines.

The wine should be analyzed in three phases: visual, olfactory and gustatory.

Wine tasting gustatory examination.

Wine tasting gustatory examination.

Take a sip but do not drink yet. Try to feel the body of the wine. The taste is a combination of the smell has identified
More effects of alcohol and non-volatile elements: acids, sugars, tannins and trace minerals.

If you are part of the huge coterie of wine lovers, came the magic moment of tasting, gustatory examination. Give
a sip, but keep it in your mouth for some time. You'll notice that the wine is sweet, salty, sour or bitter.
With some practice you will know, as professionals, to identify the body of the wine, its softness or hardness. Completed more
this phase is a taste in the mouth. A reminder ugly name: the aftertaste, the last stage of the tasting. The more
lasting the memory, the better the wine. The professional tasters generally spit the wine, certainly to remain
sober by the end of the day and certainly to retain the aftertaste, very important for wine classification. Between
and other evidence, to neutralize the taste, these professionals bochecham with water or a pellet chewing white bread
particular without salt and fat. You, as a good amateur, after passing through the four stages of the review and still have it
learn that he has the pompous name organoleptic, deserves at least finish your dose, calmly and right
aa.

Tasting. Olfactory examination. Aroma.

Tasting. Olfactory examination. Aroma.

Then rotate the wine gently, helping to release the aromas.

Bring the cup, aspire and feel all the aromas they give off.

After the visual inspection is time to take a deep breath and move on to the second stage of the ceremony: the olfactory examination.
Good tasters as good perfumers have olfactory memory. That ability that only 5% of mortals must
clearly remember the smell of the mountains of Peru made that trip to Machu Picchu for four years. Or still be able
to distinguish musk as a component of right perfume. Even if you do not have that gift, fill the jar and shake it without
feel the aromas. Then close your eyes, delicately turning the wine and try to identify their impressions. Violets
or raspberries? Cinnamon, orange blossom? Even without identifying them you can inebriated with the wine experts
classify as floral or fruity. Are the primary aromas, coming from the grapes. Fermentation is responsible for aromas
side. And while not a professional by doing this test you will not fail to notice that the wine has bouquet.
This unique combination of two types of flavors, only this one can provide great wines after a few
years of age.

Wine tasting, visual examination.

Wine tasting, visual examination.

The visual examination should be done against light. With practice you will know the age of the wine.

Much attention at the time to hold the cup. Avoid contact with the bulge. You could smears the glass, distorting color and
brightness drink, in addition to changing its temperature. Hold the cup full to the light, to realize the best color and clarity.
When a wine presents itself is hazy because he suffered a second fermentation in the bottle, losing in quality. Color
also says a lot of wine. Whites should be colorless or white-transparent, ranging from straw color to brown, which
indicates an old wine or oxidized. The presence of white crystals indicates the formation of Tatars, harmful to wine.

The reds, when young, have a purplish tone. With the maturing gradually acquire a tone ruby ​​reaching almost to brown
when old. If you notice black crystals in red wine, do not worry. Sediments that are not only interfere with the
beverage quality. Rosé wines, when in perfect condition, ranging from light pink to more intense. The brown color indicates
wine into decay or oxidized. Note also the foam that forms on the surface of the wine, be it red, white, or
rosé. It should be bright. When a wine reveals whitish sick.

Wine Tasting step-by-step

Wine Tasting step-by-step
Step-by-step: Tasting wine.

Enjoy every moment of tasting, properly.
Hold the glass by the base not to change the color and temperature of the drink.

Tasting, evaluating wine.

Tasting, evaluating wine.

To discover the secrets of the wine must be at the same time, sensitive and passionate. Surrendering, body and soul,
the sensations that a glass of wine can offer. For a privileged few, taste is a profession. You can do so by
pure pleasure. Since we know that the tasting is an act so as ritual tea ceremony Zen Buddhist. The wine will pass
by a visual examination, olfactory and gustatory.

For each step there is a certain knack to act. Care start site selection. Look for a bright, quiet,
free of any odor. To keep the flavor intact, do a tasting at least two hours before or after meals.

Manufacturing handmade wine step-by-step Part 6

Manufacturing handmade wine step-by-step Part 6

Artisanal wine step-by-step Part 6

Close them with sand bags to prevent the wine from oxidizing. Let the drink resting for three months.

After this period, transfer the wine into smaller bottles. Cork them properly, or help yourself.

Manufacturing handmade wine step-by-step Part 5

Manufacturing handmade wine step-by-step Part 5

Artisanal wine step-by-step Part 5

Perform two more times siphoning - 90 ° and at 140 ° day. If you prefer, trasfegue the drink bottles with the help of
a funnel.

Manufacturing handmade wine step-by-step Part 4

Manufacturing handmade wine step-by-step Part 4

Artisanal wine step-by-step Part 4

A method for the vedagem the holes fitting the stoppers and barrels in the hose is the use of a mixture of
paraffin wax, honey and pitch, in equal proportions. Let them cook until get a homogeneous consistency. Remove the
mixture from heat and apply.

Place the other end in a container with water. The bubbles indicate the fermentation of wine. Let the drink rest
for 40 days when it will first siphoning.

Open the neck and insert a hose attached to a bamboo. The hose end panels should keep 3cm from the bottom of the kite,
preventing the entry of sludge. Suck the other end, to facilitate the exit of the wine barrel and fill another.

Manufacturing handmade wine step-by-step Part 3

Manufacturing handmade wine step-by-step Part 3

Artisanal wine step-by-step Part 3

After fermentation has been completed, remove the wine through the hole with the help of a pot ...

... and transfer it to another barrel with a funnel.

Close the pipe with a bung. Seal the junction of the tube with stopper and the neck using a mixture of paraffin base.
The stopper fitting may be done with the aid of a hammer.

Manufacturing handmade wine step-by-step Part 2

Manufacturing handmade wine step-by-step Part 2

Artisanal wine step-by-step Part 2

Remove 3/4 of that content, put it in another barrel and add sugar (1/5 of the total weight of the grapes crushed).

Dissolve the sugar with the aid of a shovel. Replace the liquid in the tank and let ferment for 60-70 hours.

Manufacturing handmade wine step-by-step Part 1

Manufacturing handmade wine step-by-step Part 1
Step-by-step: Manufacture artisanal wine.

Wash the barrels, the tub grinder and with the aid of a hose (always use cold water). Shake the barrels and turn the mouth
down, removing all liquid. The tanks, like the grinder, are washed with the aid of a brush.

Take on the tub grinder, toss the grapes and turn on the machine to crush them.

Let content resting for 1 hour and a half.

Green Wine Recipe.

Green Wine Recipe.

1kg white grape for wine 700ml

Wash the grapes and separate them from bunches. Crush the fruit with his feet or crusher, this will make the skins and seeds
stay on top and mash underneath.
Through the neck or siphon, remove 1 liter of wine, and with the help of a mostímetro, measure the sugar content of the grape.
If necessary, add sugar to achieve the appropriate content to which fermentation is 12g per liter.
Transfer all the product to press the pipes and allow to ferment without interruption for 4 or 5 days.

After this period, must reassemble the pump passing through the pipes and for further causing the skins and seeds,
who will be on top, to move, thus releasing the gases of fermentation. Perform this process preferably two
times a day until the end of borbulhações and will be finished fermentation.
Undergoing only one fermentation, the wine will get the needle point characteristic of green wine. Now simply
filter the contents of the cask and bottle the liquid.

On average, the amount of wine produced is equivalent to 7% of the total weight of the grapes. That is, with lkg obtains approximately
700ml wine.

Wine Recipe treaty.

Wine Recipe treaty.

25 liters of dry wine (red or white)
6 kg of sugar
2 liters of rum
400ml Vanilla

Heat the sugar with a little wine, until you get a thick syrup. Remove from heat. When the syrup is cool,
add it to the wine and remaining ingredients and stir well. Let the wine in a barrel for a month to settle. The following
wine bottle it, Stopper the bottles properly and storing them in a cool place without much clarity.

Recipe Dry red wine 2.

Recipe Dry red wine 2.

1kg red grape for wine 700ml

Wash the grapes to remove zinc sulfate contained in the film, which may impair the quality of the wine. After washing them,
separate bunches of grapes. Next, perform crushing them with their feet esmagadeiras, presses or other means to
grind them. During the process the skins and seeds will be emerged. To measure the sugar content remove approximately
1 liter of wort (through the neck) which was formed under the bark. The measurement is made with a mostímetro
(12g in 1 liter of wort cause natural fermentation, when lower, a correction must be made with the addition of
sugar until it reach the ideal content).

In fermentation, the wine should be left for four or five days bubbling in barrels. After this period, the shells and
seeds must be on the surface of preventing the release of the fermentation gasses. For the shells to be moved and
spread the net, use bombs trasfegando content to a new kite. This process is called reassembly and
should be performed preferably twice a day until the end of borbulhações, ie the first fermentation
(Approximately 15 days).

The second fermentation occurs in a sealed barrel with a small air outlet. Here, instead of using the hose
you can put a small pipe safe for honey or other material to prevent the escape of gases otherwise
than the barrel. Place one end of the barrel in a container with water. The end of the fermentation will
demonstrated by the lack of bubbling water (takes about 30 days). Then remove the pipe and seal
immediately barrel.

The process came to an end and now the wine will go through the aging phase that will last at least six meies. At the end
this period, the wine bottle it with the aid of a hose and funnel (siphoning). For the drink can go to
hose and fill the bottles, which end will suck into the funnel. Next, Cork bottles.

Recipe Dry red wine 1.

Recipe Dry red wine 1.

80 kg of red grape

Crush well grapes (without washing them) with the foot, using a 45 liters pan. When the content acquiring consistency
a "jelly", carry it to a barrel of 100 liters. In barrel after the first 24 hours, the fermentation starts.
On the 3rd, 4th day, we observe a strong odor (alcohol). Between the 4th and 5th day, the volume increases, the bagasse rises and shows the
separation of the liquid residue. Finally on the 5th, 6th day fermentation begins to fall gradually. At this stage,
pomace peels off the sides of the barrel, forming a shell. It is time to bottle the liquid. Realize then
racking to bottles. For this, make a hole in the center of the shell with the aid of a stick. The hole, insert
a hose (can squirt) attached to a stick or piece of bamboo (okay clean). The end of the hose should be
2 to 3cm away from the bottom of the barrel, preventing the entry of sludge. Next, suck the other end (outside) hose
making the liquid itself cause the pressure to go out and fill the bottles (30 liters each). While the bottles are
filled, bagasse starts downloading. The fluid removed is cloudy and sediment are apparent. Then let the wine until
a limit of an inch from the mouth of the bottle.

Once filled, hermetically close the bottles with a stopper. Do it in the following way: use a cork or
Styrofoam (in the format of the cork) and make a hole in the center, sufficient for entry of a hose (0.5 cm in diameter,
approximately). The junction of the tube with stopper and the neck must be sealed with paraffin, thereby preventing entry
Air and possible oxidation of the wine. The other end of the hose, which was outside the lane should
remain inside a container with water, also to prevent the wine from oxidizing. In the interior of the wine bottle
ferments, foaming enough (fermentation). Let the wine resting in bottles for two months. At the end of this
period, the foam has completely stopped and will have the sludge formed at the bottom of the containers.

The wine is ready. Trasfegue it for bottles (sterilized and dried) with the aid of the funnel and hose. The drink
travel through the hose and quickly funnel, and facilitate racking, prevents waste of beverage.
Before sealing the bottles, cork moisten with a little wine to ease their entry into the neck. Store the
drink in a cool place, without much clarity.

Recipe for Sweet Red Wine.

Recipe for Sweet Red Wine.

Recipe for sweet red wine.

1kg red grape for wine 700ml
32-33% (of the total weight of crushed grapes) sugar

Harvest the grapes after two days of sunshine, ie, ripe grapes and lean (no dew and no rain). Place the grinder on
a tub and begins to crush the grapes (without removing the tendril, seeds and bark). Let content resting in tubs around
1 hour and a half. Then remove three quarters of the wort through the hole of the tub and take it down the barrel clean and dry. Add 32-33%
(Total weight of crushed grapes) sugar. Dissolve with the aid of a shovel, the juice stirring well. Take the juice sweetened back
will tina, stir a bit, and dexe it open. The fermentation begins after 2 hours and reaches a plateau after 14-15 hours.
During the first 12 hours, wine and has enough foam to form a shell over the wort. During this period, mix
the liquid and the shell with the aid of a shovel. The more mess, more wine will taste accented with grape. The first
fermentation lasts for 65-70 hours, approximately.

Perform to another racking wine barrel (washed with cold water) with the aid of a hose (suck the end that
is introduced into the neck of the keg, so that the wine may go out and fill it). Seal the barrel with a spigot which should be
done as follows: the cork that is closing the barrel, drill a hole, enough so you can get a hose
0.5 cm in diameter. The hose should be stoppered and sealed with paraffin and the stopper with the neck of the barrel.
This prevents the entry of air and, consequently, the oxidation of the wine. The other end of the hose will be within a
container with water. The bubbles that form indicates that the wine is fermenting. Change the water every two days.

After 40 days, trasfegue the wine barrel to another, and cleaned by siphoning. To do so, attach one end
Hose (which is introduced the neck of the barrel) at a bamboo. Let the distance 3cm from the bottom of the barrel, to prevent
that the sludge is trasfegada together with wine. Perform this same process after 90 days and finally, after 120-140 days.

The barrels should always be filled. For this, take a wine of the same quality and crop, using it to fill
kites every 60 days. After three months (approximately) aging store wine in bottles and sterilized
droughts. Before sealing the bottles, moisten the cork, facilitating their entry bottleneck.

The dosage of sugar must oscillate between 10 and 16%. Sometimes this sweetness is not achieved due to the bitter taste of certain
herbs. In this case, it is best to put sugar in the wine directly. Give preference to cane sugar or sucrose, whose purity
not less than 99%.

Recipe Dry white wine.

Recipe Dry white wine.

80kg white grape

Crush well grapes (without washing them) with the foot, using a 45 liters pan. When the content acquiring consistency
"Jelly", carry it to a barrel of 100 liters. In barrel after the first 24 hours fermentation starts.
On the 3rd, 4th day, we observe a strong odor (alcohol). Between the 4th, 5th day, the volume increases, the crushed up and observe the separation
bagasse liquid. Finally on the 5th, 6th day fermentation begins to fall gradually. At this stage, the bagasse
detaches itself from the sides of the barrel, forming a shell. It is time to bottle the liquid. Realize then
racking for bottles (30 liters each). For this, make a hole in the center of the shell with the aid of a stick. By the
hole, insert a hose (can squirt) attached to a stick or piece of bamboo (okay clean).

The end of the hose should be 2 to 3 cm away from the bottom of the barrel, preventing the entry of sludge. Then suck it
other end (external) hose making liquid itself cause pressure, and fill out the bottles. While the
bottles are filled, bagasse starts downloading. The fluid removed is cloudy and sediment are apparent. Then let
wine up to a limit of an inch from the mouth of the bottle. Once filled, hermetically close the bottles with a
bung. Do it in the following way: use a cork or Styrofoam (shaped stopper) and make a hole in the center, sufficient
to the input of a hose (diameter 0.5 cm, approximately). The junction of the tube with stopper and the neck should
be sealed with paraffin, thereby preventing the entry of air and possible oxidation of the wine. The other end of the hose,
that was outside of the bottle, will remain in a container with water, also to prevent wine
oxide. Once inside the bottle the wine ferments, foaming enough (fermentation). Let the wine bottles resting in
for two months. At the end of this period the foam has completely stopped and will have the sludge formed at the bottom of the containers.

The wine is ready. Trasfegue it for bottles (sterilized and dried) with the aid of the funnel hose. The drink
travel through the hose and quickly funnel, and facilitate racking, prevents waste of beverage. Before sealing
the bottle, the cork moisten with a little wine to ease their entry into the neck. Store the drink in one place
cool, without much clarity.

Revenue semi-sparkling wine.

Revenue semi-sparkling wine.

80kg white grape

Crush grapes (without washing them) in a 45 liter basin. Then throw the contents into a barrel of 100 liters. Let the wort
resting for one week. At the end of this period, so the peel (if distilled gives rise to marc). Fermentation
begins only after 24 hours. On the 3rd, 4th day the odor of alcohol is already meaningless. Between the 4th and 5th day volume increases and
marc rises, also observing the separation from the liquid. From the 5th day, the fermentation begins to fall
gradually. The residue comes off the sides of the barrel forming a shell. It is time to withdraw the liquid.

Trasfegue for wine bottles. For this, make a hole in the center of the shell with the aid of a stick. The orifice,
enter a hose attached to a bamboo. The end of the hose should be removed from the bottom of the barrel about 3cm,
preventing the entry of sludge in bottles (30 liters each). Suck the other end so that the wine can leave and enter the
in bottles. Meanwhile, the pulp begins to fall inside the barrel. The liquid is removed and the sediments still cloudy
are apparent. The liquid should be a few inches from the mouth of the bottle.

Then close the bottles tightly with the aid of a bung, whose junctions (cork stopper-and-tube neck)
must be well sealed with paraffin, preventing the wine oxidize. The other end of the hose in a container will be
with water. The drink inside the bottles will be foaming enough - sign of fermentation.

Perform the racking to the bottles before fermentation is complete (less than two months), when the foam is
greatly reduced. The siphoning is made with the use of a hose attached to a bamboo. Enter this equipment by bottleneck
barrel. The tube panels should keep the bottom approximately 2 to 3 cm, avoiding thus the entry of sediment into the bottles. In
then suck the other end of the hose causing the liquid itself cause pressure, filling the bottles. Also use a
funnel, resting on the neck of bottles, to avoid wastage. Before Corks them, moisten the cork to facilitate
it enters the bottleneck.

Store in a cool drink, without much clarity. Consumption can be immediate. If you prefer a more full bodied wine,
prove it only after a year.

Recipe Wine Vermouth 4.

Recipe Wine Vermouth 4.

7.500 kg of sugar
10 liters of water
5 liters of alcohol extra fine
35 liters of dry wine
1 liter of extract
100 ml of tartaric 5096

Mix all ingredients in a plastic container, clay or ceramic. Stir well, strain, bottle it and Cork the bottles.
Let the vermouth resting for a month before being consumed.

Recipe Wine Vermouth 3.

Recipe Wine Vermouth 3.

1.875 kg of sugar
2.500ml of water
1.250ml of alcohol
8.750ml dry wine (white, red or rosé)
250ml extract
25ml of 50% tartaric acid
100ml caramel sugar

Mix all ingredients in a plastic container, clay or ceramic. Stir well, strain, bottle it and Cork the bottles.
Let the vermouth resting for a month before being consumed.