Grape juice – a valuable component of food, the main of sugar of which are acquired by an organism directly. It in enough contains wine and apple acids, vitamins and valuable biologically active agents.
Choose clean healthy clusters. If they are sprayed by chemicals or soiled with the earth, wash out them and dry. Separate berries. Lay them in the sack sewed from two layers of a gauze or fabric and wring out a baking plate a small press. Put the received juice on a sediment that it was exempted from pulp, a thin skin and other particles. When upholding the taste and aroma of juice improve.
For receiving the painted juice use grades grapes with red berries. That dyes passed from a thin skin into juice, scald clusters the boiling water. For this purpose bring water to the boil and for 5 minutes ship in it grapes. Then place it in enameled or glasswares, close a cover. Otdavlivayte juice in the usual way after cooling of berries.
In order to avoid fermentation, pasteurize juice. For this purpose after a sediment pour juice in banks or bottles, filling them on a coat hanger. Ware for a spill of juice has to be absolutely clean, without smells. At first wash it with cold water, then - hot water with soda. After that process hot water without soda and rinse with cold water twice. Covers and traffic jams fix by holders, having tied them to ware a twine or a wire. Establish ware in a pasteurizer. In one of cans lower the thermometer with a scale to 100 wasps to determine juice temperature. Pour water in a pasteurizer. It has to exceed juice level in banks and reach covers. Heat ware. When the scale on the thermometer reaches 75 wasps, stop heating and at this temperature sustain banks of 30 minutes. During pasteurization cover a pan with dense fabric. Two days later, juice will become transparent, the deposit is at the bottom formed. That completely to get rid of it, pasteurize juice again. For this purpose in two weeks after the first pasteurization carefully merge juice from a deposit, pour it in a clean container and a zakuporta covers. At repeated 30-minute pasteurization temperature of juice has to be 68-72os. You store juice in the basement or other room with low humidity and constant temperature. The pasteurized juice can be stored several years. The appeared crystal sediment won't affect gustatory qualities of juice in any way.