Fruit juice evaluation and analysis.
We are now starting the preparations related to the production of wine from fruit juice. The fruit has been crushed, and the juice obtained from them was collected in a vessel. Doesn't matter yet, is it a bucket, or a fermentation barrel. There is only one thing you must pay attention to: the container must be covered until further processing can proceed.
The next step will be to determine the appearance and quality of the juice. For the further procedure is already being determined, to get the right quality of the later wine. Not every grape juice or other fruit naturally produces a good wine. The substances in the juice change depending on the type of fruit, their degree of maturity and year of birth. After a beautiful summer, the juice is sweet; however, in strong sunlight it may not contain enough acids. If the weather during the growth period was bad, then we are dealing with an excess of acids, which inherently affects the aroma and the juice is unfit for consumption, as long as it does not undergo any treatment. Both acidity, and the sweetness of the juice must be balanced in taste, if the wine is to be tasty. In addition, acids and tannins make, that the wine remains fresh and stable, and is resistant to disease and defects.
For example, acidic apples contain too much acid and too little sugar, therefore the drink obtained from them will be sour, low alcohol content, and unless corrected – it won't be tasty, nor will it be suitable for longer storage. Sweet apples, for a change, are low in acid and low in tannins, so the drink from them will necessarily be bland and tasteless, if it is not corrected.
Sour pears have a lot of tannins in them, but little sugar. The juice ferments quickly, but produces little alcohol. Admittedly, after the end of fermentation, the wine will clear up quickly, however, it will be bitter and unstable. They are trouble, that wine can make us, if we ignore the need to analyze and possibly correct the juice. Speaking of analysis, I don't mean working as a biochemist at all, who examines the must professionally and with countless instruments. We need very few aids to evaluate the juice, we can also rely to some extent on our own taste, smell and sight. The following analysis does not initially take into account the type of fruit, from which the must was made. Various methods of correcting a wine are used only during its preparation.
