Right now you are going to see how berries turn into wine. Gathered grapes have to be processed as soon as possible not to sour, we will accompany them to the shop of primary processing.
Trucks full of grapes come every 15-20 minutes. First of all they are weighed, then they go to control sampling.
The worker of the factory selects the grapes taking into consideration such parameters as sugar level, sourness etc.
Meanwhile the truck goes to the crusher where the grapes are mecilessly crushed.
Primary processing is done in two different ways to obtain white and red wines (rose wine is obtained by partial combining of two processes or in accord with the blending scheme where red and white products are mixed in definite proportions).
White natural wine is mainly made from white grape varieties and red wine varieties with uncolored juice. Red wine materials are obtained from red grape varieties with colored and uncolored juice.
The grapes slowly sags as the rotor brings it to the crusher’s lower part.
All the process is controlled by the operator at the special panel located over the crushers. At this factory four crushers can work simultaneously.
As soon as the grapes come to the factory it is promptly processed for juice. From the receiver the grapes are straightly chuted to the crusher.
The grapes turn into the mass from skins and seeds.
The resulted mass is supplied to the strainer for separating juice.
Pressing.
Then the juice is clarified within 18-24 hours and processed with bentonite and sulphur dioxide. The next stage is fermentation.
All sugars should turn into spirit.
For the best wine materials yema is used.
Processing of red grape varieties is a bit different.
Looks delicious!
For making red wines, grapes are not pressed as it happens with grapes for white wine, they are processed according to one technological scheme instead.
Fermentation happens in oak vats or steel tanks at temperature of 28-32C. Skins emerge and for a “hat” (the mass consisting of skins and seeds). It is thoroughly mixed 3-4 times a day for better extraction of coloring and tanning substances. When the wine obtains a necessary color it is separated from the mass of seeds ans skins which is pressed.
The mass of skins and seeds is heated to 55-60C till it gets a necessary color.
According to another scheme they make extraction of coloring and tanning substances. Juice is separated from the mass of seeds and skins and fermented in the way it is done for making white wine. Then the wine material is supplied to the extractor for extraction of coloring and tanning substances from the fresh mass of seeds and skins. As far as the content of alcohol in the wine is rather high, the extraction goes fast (8-10 hours). All the processes are automated and mechanized.
Red wine materials of an appropriate color are sent to the secondary winemaking zone for further processing and aging.
“Flash and bones” of grapes.
For making special wines they use special grape varieties and special technological processes.
At a definite stage fermentation can be stopped by adding grape ethanol.
After fortification produced wine materials are sent to the secondary processing.
After the primary processing future wine undergoes absolutely different processes but it’s already another story…
via aquatek-filips
No comments :
Post a Comment