Wine cellars – production of alcoholic and non-alcoholic beverages in the Republic of Macedonia. Most economic organizations in which the tradition of wine and brandy continues, and more recently, other non-alcoholic beverages. Natural alcoholic beverages are obtained from sugars or starch-containing fruits and only with fermentation (wine) or fermenting and distillation (brandy and other fierce drinks). The wine, as one of the first products in the history of civilization, and in the Republic of Macedonia has a long tradition. The number of wine cellars is large, as well as the blame assortment. More recently, typically high-quality wines with known geographical origin are produced. The content of alcohol in the wine is typically 10-12%. With the transition and privatizing the wine sector, except for the existing large cellars, there are many new wineries of good quality wine. The greatest and most famous are the cellars in Kavadarci and Tikvesh, in Skopje, Veles, Stip, Gevgelija and others. The export of wine, in addition to the traditional ranking in the countries of the former Yugoslavia, S “is more, in Europe and beyond. Rakia is a technologically accompanied product in part of the wine cellars, but also the product of other distillers. The main raw material for rakia is the grapes or the recipient of wine production, but plums and other fruits are used. With a repeated distillation of the brandy, a cleaner and more concentrated distillate with alcohol used for high-quality fierce drinks. The content of alcohol is from 30 to 50%, typically 40%. With aromatic accessories (resin, seeds), special quality drinks (mastic, analytone) are obtained. Non-alcoholic beverages containing sugar, natural or artificial juices and aromas, carbon dioxide and other additives. More recently, many brands of the world are represented. St. H. J. – S. S.
Original article in Macedonian language Cyrillic alphabet
Кириличен напис ВИНАРСКИ ВИЗБИ