Bloomed Wine

Homemade wine
Bloomed wine

Bloomed wine
Bloomed wine – a complex disease, the development of which involved three or more types of so-called hulled yeast. Multiply on the surface of wine, they form a dense film first wrinkly white. Gradually, the film acquires a gray-yellow hue, its particles, stopping, get into the wine, making it muddy. The disease develops in wines with alcohol content less than 11% vol. In bad taste appears outsider tone mold, lost spirits.

Big bloom development can be achieved only when incompetent care for wine, and mainly with the free access of air to be circulated as a result of delays in filling-up. The first signs of the disease – the appearance on the surface of the wine of the film (continuous or in small areas). If you omit the wine in a tip of the hose, a pipette or a spoon, they will be covered with whitish bloom. When diseases and pasteurize the wine to pour and clean  packaging.

To prevent the disease should observe the following activities: fumigate wine and packaging; containers with the wine must be completely flooded, the absence of even the slightest contact with the air – the guarantee of high quality wines. When illness wine bottles are washed, steamed and disinfected fumigation, potassium permanganate.

Obesity – a disease that is typical for low-alcohol white wines are young, poor extract and tannins. The wine is opaque, viscous, it is difficult to spray, contains within  haze, when poured into a glass, it forms a  jet. In ozhirevshih taste wines marked lack of harmony, acidity and some glue-like viscosity, with a bouquet of wine change does not happen.

The most common bacterial development of obesity observed in the spring of the first year of exposure in the presence of sugar in the wines. In red wines, thanks to the large content of tannin and dyes, this disease is very rare. Hamper the development of bacteria in the obese high acidity of wine and alcohol content exceeding 11% vol.

Ill wine is pasteurized and subjected to re-fermentation. It is advisable to blending with more extractive, more wine. Also useful airing ozhirevshego wine through a sieve spray to break up filaments of bacteria and then increased fumigation wine in containers for storage. Pasteurization at temperatures up to 65-68 ° C leads to the death of the disease.