Wine semiswee

In semisweet wines there is less alcohol, sugar and extractive substances, than in dessert. It is easy and pleasant drink. For its preparation it is not necessary to use fruits and berries with rough taste (mountain ash), or with very high acidity (a cranberry, the Japanese quince).

For preparation of semisweet wine in the wrung-out juice also, sugar and water is added, but add sugar in three steps - at preparation of a mash, for the 4th and 7th days of a sbrazhivaniye.

Semisweet wines fragile and in a storage time can begin to ferment. For the prevention of repeated fermentation and finishing standard of the contents of sugar, wine is processed in two ways