Circuito Productivo Del Vino

What is the action cycle of alcohol? 3

The process of making red wine

With red wine, the necessary yeast is fermented in the presence of solid wine ingredients such as lego, pulp and seeds.

Contusions

It involves disrupting the flow of grape seeds to release the juice.

This process is done with flat packs or crank sets, which can be of different types.

Flight

This involves separating the grape seeds from the grape herb parts, such as scraper or stalk, an intervention that is not suitable for our purposes.

Sulfurization

Sulfuric anhydride and especially a solvent are added for disinfection purposes.

Fermentation

To clean red wine, it must be in contact with the pulp, juice and stones. Here two procedures were performed simultaneously. Fermentation with yeast, which converts essential sugar into wine wines, as well as the number of ingredients. And secondly, the process of lubrication, where grape juice or grains have to come in contact with solids such as legumes and seeds, which give red wine its color and tannins. . The timing of this trend depends on what kind of red wine you want.

There is another type of maceration called carbonate maceration, which involves placing alcohol in an air-powered container (carbonated) and in a dun at relatively high saturation temperatures, dissolving the super and supermona with a specific aroma and process. Getting involved. .

malolactic fermentation

As mentioned earlier, alcohol users basically have three organic acids: acidity, acidity and acidity. This alcohol quickly disappears during fermentation. Mica acid is of great legal importance for alcohol. First, the alcohol is converted to lactic acid by certain yeasts and lactic bacteria during fermentation. P-terminal alcoholic fermentation, these bacteria work on alcoholic yeast, where they are known as silk fermentation or secondary fermentation in which metals are converted. It is soft and delicious to eat. While the richest acid, the most stable of the three, is the actual consumption of acidic alcohol.

Shelf

In new wines, the explanation is unconventional. This means that sediment comes to the bottom of the ship and forms sediment.

Alcohol is not recommended for long periods of time, which is why, for example, it is often used.

This process involves removing the irritating alcohol and transferring it to a completely clean container. Precautions have been taken in this section not to remove sediment.

Explanation

The process of adding colloidal substances (vegetables or animals) to alcohol.

These substances are dragged under the container, the unwanted elements in the wine.

Children

As I said, red wine can be mild, due to its unusual properties, freshness and fruity. They are simple rose wine.

Great red or classic wines, probably in December, undergo an aging process in which the grapes have to be stored in solid containers, where after melolactic fermentation, several physiological processes take place - "all fragrant compounds ¡Ticos del buquetÃ" At the same time, its color burst.

Bottling

The aging process ends in bottling, which is when the processor applauds.

Circuito Productivo Del Vino

Active process
White wine
1. Step - Receiving grapes:
Like red wine, grapes are harvested, recycled and selected
Eliminating this procedure begins with the proper suction process of EGA.
Step 2 - Milling:
The milling phase begins with the transfer of Tac material into the belt.
At the end of the mat, we find the mill where the grape seeds have fallen.
Acid wort and bagasse fall under the mill in the form of yukada, which, in contrast to the red process, is responsible for transporting wort and sour bagasse to the heat exchanger.
A heat exchanger is a series of stairs through which alcohol flows from one channel to another, where glycol with water circulates in the opposite direction to the circulation of alcohol. Glycol retains ncion to prevent water from clotting.
Next, we review the series of lines:
Both Begas and Begas should be transferred from this line to the fermentation tank.
Step 3 - Pneumatic pressing:
Between the seventh and tenth day, the yeast-marked mast and skins go through a pneumatic press, which separates the yeast from the fermented must. For this, it is extracted from the fermentation tank into the juice mixture and should be.
When the pressing process is complete, it must be transferred to another tank.
With regard to bagasse and stems, they are transmitted as red wine.
Step 4 - Explanation:
Depending on whether you want to treat, pectolytic enzymes, SO2, proteins, etc. are used. After 10 minutes, the purified juice is removed from the top of the tank.
5. Step - First Filtering:
This process is done through a vacuum filter which we continue:
In this case, between pushing through the piston and the ground-dyed filter drum to remove the debris, the engine creates internal negative pressure through the built-in vacuum.
6. Step - Fermentation:
After filtering, the fermentation is sent to Witt, where the temperature, sugar content, selected yeast, etc. are found. Should be taken into account.
Always try to keep the worms between 18-21 C to control fermentation.
This process takes about 15 days.
Step 7 - "Sulfation:
After the fermentation is over, a dose of SO2 is added to interfere with the microlytic activity and to maintain the molar acid, which gives the wine its texture.
8. Step - Sediment:
After three weeks, the grapes are dried and transferred to another tank with a piston, leaving the remaining sediments in the prime. It is important to make sure that there is no air in the tank to prevent oxidation.
Step 9 - Filtered Silk:
Once the wine is separated from the silk, the wine is once filtered through a silk disc filter, thus removing the suspended particles from the wine.
10. Step - Third Filter:
The alcohol passes through a plate filter and then through a cartridge filter, which generates power.
11. Step - Fraction:
After filtration, the wine enters the bottle, where it is rinsed, dried, bottled and sealed, then wrapped and labeled. All of these are used with the same machines used in red wine fractionation.