Table wines

The table wines, wines received as a result of full (dry) or partial (moist and semisweet) fermentations of must or alburnum. At preparation of table wines introduction to must at fermentation or in wine of any foreign substances (except demanded by the production technology and allowed by the law), including alcohol is not allowed. Therefore them still call natural. Content of alcohol of natural fermentation in them fluctuates within 9-14% about. On sugar content table wines are subdivided on dry (no more than 0,3 g / 100 ^{by cm3}), moist (1-2,5 g / 100 cm3) and semisweet (3-8 g / 100 cm3). Let out table wines as high-quality (from one grade of grapes), and blending (from mix of grades). On quality are subdivided on ordinary, branded and collection. The defining role in forming of typicalness and quality of table wines belongs to technology. The low spirtuoznost, average ekstraktivnost and freshness are inherent to dry table wines. Light sweet in taste is characteristic of semidry and semisweet table wines.