Theoretical Foundations of technology muscat wine

Theoretical Foundations of technology muscat wines.
The main problem that solves the technology of Muscat, is to maximize the aromatics of grape extract and save them at all stages of manufacture and storage of wine. The transition to the wort and wine extractive s should be restricted to ensure lightness and delicacy taste of muscat wine.


A distinctive feature of Muscat grapes is their ability to accumulate a significant number of aromatic substances. Volatile aromatic substances, causing the characteristic aroma of muscat wines, are part of the essential oils.

Technology muscat wines.
Manufacturing Muscat is very critical to the grapes being sent for recycling. Muscat technology involves the use of special vysokoaromatichnyh grapes – Muscat White, Alexandria, Hungarian, pink, purple, red, black, and other Aleatiko. The most common is a white dessert wine, Muscat.
Ratsony production and brand muscat wines.
Brands muscat wines comprise tens of thousands of items. Among the Muscat Crimea Particularly noteworthy White Muscat dessert, White Muscat Red Stone, White Muscat Livadia, South Coast Pink Muscat, Muscat black Masandra.
Brands Muscat, produced in Russia – Muscat Amber (Gelendzhik) and Muscat Praskoveysky possessing excellent, fantastic quality.