After the harvest the defecation and sedimentation press

After the harvest the defecation and sedimentation press time Harvest time and after the harvest the defecation and sedimentation pressing, that is, mechanical processes begin here to take full advantage of the harvested fruit! They are the processes of pressing, defecation and sedimentation! 

 

Process of Yeast Fermentation and Temperature Control

 

Yeast Fermentation Process and Temperature Control The fermentation process with yeast and temperature control is the key step for the production of wine and any alcoholic beverage. All because there are sugars, which by the action of yeasts that process, are transformed into alcohol, by yeast action and temperature control to prevent their death and stop the process, or to control the speed of .
 

 

The transformation of grapes after harvesting

 

The transformation of the grapes after the harvest The transformation of the grapes after the harvesting takes place after the hard harvests. We have four main processes: grape reception, destemming, crushing and exhaustion. Receiving the grapes The ideal solution is to transport the grapes in small boxes (about 20 kg capacity) to prevent the grapes from reaching the cellar crushed / crushed by their own weight. 

 

From vintage to winemaking and alcoholic fermentation

 

From the vintage to the vinification of wine and alcoholic fermentation After the marking of the first day, we present the steps of the vintage to the vinification of wine and alcoholic fermentation. Harvesting When the harvest begins, ensure the best conditions for transporting the grapes to the winery. Every effort should be made to ensure that the grapes are whole and not crushed or crushed.

 

 Marking of the Harvest Date and Hand Harvest Versus Harvesting

 

Marking of the Harvest Date and Harvest Manual Versus Harvest Harvesting In order to proceed to Marking the Harvest Date and Harvest Date Versus Harvest Harvest, about a month before the usual date of harvest, grapes are randomly collected in the vineyard. With this procedure, of the collected samples, it is made a sampling of the various parameters They are weight of the berries, sugar content, probable alcohol, acidity, pH.

 

How to Make Wine - Stabilization
 

 

To stabilize a wine, is not to fix it in the state in which it is, to block its evolution; is to avoid only accidents (such as turbidity), changes in conservation. It is not a question of preventing a wine from aging, but of giving it a stable color and limpidity over time, what is called good maintenance.

How to Make Wine - Aging and Clarification
Aging The difference between white and red wines is that they have tannins present in the bark and grape seeds, incorporated into the wine during fermentation. The tannins, of great antioxidant power, determine the ability of red wine to age: when they develop inside a bottle, the drink changes the color of wine.