Juices and Wine

the product obtained from the must (raw juice) after extrusion (and possible partial wiping) fruit or vegetables. By using the right technologies, the fruit and vegetable juices are drinkable (pasteurized) or concentrated, high-sweetened fruit and vegetable acidified or fermented acidified.

whole or sliced, peeled or not, fresh fruit, mushrooms or vegetables of one species, pre-treated (e.g.. blanching), dried to a degree that ensures their durability. Drought is mainly made of apples, pears, apricots, cherries, blueberries, rosehips and mushrooms, carrots, parsley, taste, pora, cabbage, onions, green fennel, parsley. Drought is used for compotes, soups and as an addition to dishes.

a drink obtained by alcoholic fermentation of pulp or raw juice (the so-called. must) fresh grapes (grape wine) or any other fruit. (fruit wines – in which fermentation takes place under the influence of wine yeast). After fermentation is complete, the wine undergoes a dressing and a period of curing and aging (at home 1 …2 patch). Then it undergoes the processes of clarification and filtration. Depending on the sugar content, wines are obtained: dry, semi-dry (gentle), semi-sweet, sweet and very sweet. The sweetness of the wine is adjusted by sweetening the must or diluting it with water (in the case of sour fruit, e.g.. currants, wild apples). The upper limit of alcohol content in wine obtained by fermentation is approx. 18%. Wine with an alcohol content up to 10% referred to as weak, 10…14% – medium strong and above 14% -strong.