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Wine production line - wine production process
Edit:Zhangjiagang Tianbao Machinery Manufacturing Co., Ltd.   PublicDate:2018-08-07

The wine production process can be generally divided into three processes: the fermentation process of the original wine, the storage processing process, and the filling production process.

Plenty and sophisticated grapes → cleaning, drying, de-stalking → crushing, sugaring → barreling, adding sulfite → initial fermentation → post-fermentation → clearing → distillation, blending → bottling, storage

1. Washing, removing stems and crushing: Wash and dry fresh and old grapes. It is necessary to choose thin and smashed granules. Because the decaying grapes have more nitrogenous substances than normal grapes, it is beneficial to the reproduction of mixed bacteria, especially for the reproduction of lactic acid bacteria causing wine turbidity. The grapes are removed from the fruit stalks, crushed and stored in a stainless steel storage tank.

2, adjust the grape juice: sophisticated red grapes without sugar, the alcohol level is about 12 degrees. Brewing a slightly alcoholic wine can add 1 degree of alcohol to 1 liter of grape juice.

3, wine production line - barrel, add sulfite: the adjusted pulp is placed in the disinfected fermentation tank, the volume accounts for 80%, in order to prevent the juice from overflowing the container when the fermentation is strong. Add sulfite directly after the grape juice is barreled.

Increase the effect of sulfurous acid:

1 Sterilization and bacteriostasis: SO2 can inhibit the activity of microorganisms. Bacteria are sensitive to SO2, followed by top yeast, while wine yeast is more resistant to SO2.

2 to clarify the effect: because of the bacteriostatic effect of SO2, the fermentation begins to extend, so that the impurities in the grape juice are settled and removed at all times.

3 Dissolution effect: The addition of sulfurous acid formed after SO2 is beneficial to the dissolution of pigments, tartar, inorganic salts and other components in the peel, which can increase the content of the extract and the color of the wine.

4 Antioxidant effect: SO2 can avoid the oxidation of wine, especially the polyphenol oxidase in the grape, including the tyrosinase in healthy grapes and the laccase in decaying grapes, reducing the oxidation of tannins and pigments. It resists oxidative staining, color degradation, and prevents premature browning of grape juice. The increase in sulfur dioxide directly affects the fermentation and quality of the wine.

4. Initial fermentation: When fermenting, mix 4 times a day (twice in the day, twice in the evening), and press down the wine cap (the peel, the fruit handle, etc., which floats on the outer surface of the cylinder). Each part is fermented evenly. At a temperature of 26 to 30 ° C, the initial fermentation can be basically completed after 7-10 days. If the temperature is too low, it may extend to about 15 days. The fermentation is completed in the fermenter and the fermenter is able to manipulate the fermentation temperature.

5, wine production line - pressing: through the pump and filter, the fermentation broth after the initial fermentation is sent to the post-fermentation tank for post-fermentation and aging.

6. Post-fermentation and brewing: After post-fermentation, the residual sugar is converted into alcohol, and the acid and alcohol in the wine have a fragrant ester. The stability of the wine is enhanced, and the wine is poured during post-fermentation and aging. Generally, the wine is poured in the winter of the winemaking, and the spring, summer, autumn and winter are repeated once every year. The wine of the first year after the winemaking is called a new wine, and the wine of 2-3 years is called a wine. The longer the storage time, the stronger the taste and the stronger the stability.

7, wine production line - to figure out: can be naturally clarified, but also can be manually identified. Naturally clear the demand for a long time, manually clear the method of adding glue.

8, the distribution of wine: after the end of wine fermentation, often alcohol is not good, the taste is not sweet. A slightly higher and sweeter red wine is a distributed wine. Generally add alcohol (medical alcohol or beverage alcohol) and white sugar. When adding sugar, first dissolve the sugar with wine, and prepare a palatable red wine according to demand.

9. Bottling and storage: According to the requirements of the packaging, choose different bottles or cans for bottling and storage.