In accordance with this mess in the manufacture of dry wines are not allowed the introduction of the wort during fermentation or wine ready any foreign substances, except those provided for the production technology and enabled law. The natural fortress tablespoons dry wine obtained from fermentation of grape must, having usually 16 to 19% of sugar is in the range of 9-14%. alcohol. Residual sugar is allowed no more than 0.3%. The most characteristic for dining rooms, and especially white wines, low alcohol content – about 10-11%. The average extract 15-18 g / l and a pleasant freshness. According to M.
Gerasimov, titratable acid white wines should not be less than 6.5 g/dm3 for red table wines, it should be somewhat lower than 6 g / liter. Depending on the content in wines alcohol and extract table dry wines are divided into light, medium and heavy. Heavy wines with high strength, high extract, and reduced freshness characteristic of southern areas of viticulture: Spain, Sicily, Algeria and others, and vice versa, wine, with moderate strength, high extract content and freshness characteristic of the northern wine regions world – Germany, Austria, Champagne, northern Black Sea coast of Russia, Ukraine, Moldova, Northern Areas. This climatic zone is characterized by the sum of active temperatures during the growing season from 2800 to 3200 C and the number of annual precipitation is less than 400 mm. Tablespoons dry wine made from one or more grape varieties. For the production of white table dry wine grape varieties used technical: Aligote, Riesling Rhine, Sauvignon, Traminer and white pink, white and gray Pinot, Chardonnay, Sylvaner, Feteasca, Gulja, Rkatsiteli Suholimansky white Teltikuruk, Ovidiopol, Bianca, and others. In the present specification sets out the minimum simple rules, which should be followed in the manufacture of white table wines. Implementation of these rules will get a strong, healthy, normal composition of wine with a clean aroma and taste, without flaws or defects. The quality of grapes characterized by the content of main components: sugar, acids, phenolics, pigments and nitrogen compounds, which mainly affect the composition and quality of finished wine. In the primary indicators of quality wine making major grapes and sugar are the original wort and titratable acidity.