The technology of wine production

Production of wine and wine is a promising industry, which received an additional incentive to develop with the beginning of the state course on import substitution.

Therefore, as large, so small enterprises, opened in the last years of wine production, with the right approach to the organization of business, quickly go to the profitability and profit.

However, in order to produce a product that will be in demand in the market, you need to ensure its high quality - and for this it is necessary to strictly follow the technology.

Stages of wine production technology

Collected grapes are delivered to the place of production and the process of combing is carried out - the berries are separated from the obtained mass, the husk is separated, and the pressed mass is placed in the bowls for fermentation. Red wine is made from red grapes, crushed together with the skin - it depends on it saturated red color of wine.

In wort - pressed mass of grapes - yeast fungi develop, causing fermentation. During the fermentation of sugars, contained in the wort, decompose into carbon dioxide and alcohol with the release of large amounts of heat. Due to the splitting of sugars, the sweet taste of grape juice gradually disappears.

White wine is fermented at a temperature of 20-22 C, red - 28-30 C. In case of violation of the temperature regime, yeast fungi can die, and everything will be spoiled.

The duration of fermentation depends on the type of wine - white and pink wine lasts from 5 to 7 days, dining - 4-6 days, & nbsp; red - from 7 to 10 days. When the fermentation process is interrupted a little earlier, the wine retains a sweet taste - so they get semi-dry and semi-sweet wine.

When the fermentation is over, the wine is poured. The remaining paste is strained and squeezed - so they get pressed wine, it is either added to the wine, which was melted after fermentation, or used in the preparation of table wine. And the first, and the second wine after plums and squeezing is poured into containers, where the fermentation process ends.

Stage of getting young wine

At this stage, young wine is obtained - it is immature, muddy, in it a lot of gas. To make it transparent, apply three methods:

• paste - in wine are added substances that bind all the particles, making the wine muddy, and then removed;


• Centrifugation - the method of filtering wine into a centrifuge, which allows you to get rid of wine from the scales;


• sieve - wine is sent for storage in small capacities and time is sieved from time to time, thanks to which the weighed particles are removed, and the wine itself is saturated with oxygen.

After the lightening of the wine is produced its stabilization - a process aimed at preventing the development of bacteria. After this, for several weeks, months or years, the wine is subjected to hardening in special tanks or wooden barrels. The shelf life depends on the type of wine - from 2-3 months for young wine to several years for fortified. For white wine the average shelf life is 6-9 months, for red - 1-5 years.

After the completion of the wines, the wines are poured into bottles and stored in them for several months to ten years. Special wine bottles are used for spilling wine - Bordeaux, Burgundy, Rhine, Provencal, Buddel, Boxing, Champagne. Bottles are clogged with cork from natural cork oak or artificial material.

Special conditions for wine production technology

Technology of wine production allows mixing of raw materials of different varieties or different winemakers of one harvest year, assembled in one region (assembly), or in different regions, as well as harvest of different years (blending).

For the production of sweet wines use grapes with high sugar content - they do not have time to fully deplete the process of fermentation, so the wine retains a rich sweet taste.

For the production of toy wine, the method of double fermentation is used, and the wine "Fritzcante" - pouring bottles until the end of the fermentation process.

To make fortified wine, in the first wort in the middle of fermentation is added grape alcohol.

Features of wine production technologies will be demonstrated at the annual exhibition Agroprodmash.