JUSTIFICACIÓNUn Sistema de Gestión de Calidad dentro de una organización no representauna carga, La Planta de Vinificación debe. MICRO-OXIGENACIÓN-Se trata de una técnica moderna capaz de aportar de forma lenta y controlada el oxígeno necesario en cada mo. Presencia de fungicidas en el proceso de vinificación y efecto Finca experimental y esquema de las subparcelas en las que se dividió.
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Process for wine and winemaking subunit may be used for the implementation of such process.
Once diluted said inoculum in the wort to ferment. Wine making process using screening centrifuge – to leave skins and seeds moisture free and maximising juice obtained. And the liquid fraction is incorporated has a very small content and thus must sugar.
Despalillado 2 y estrujado 3 de intensidad media alta para facilitar el sangrado con una despalilladora-estrujadora convencional. This biological deacidification step is important, because vinficacion it is not performed may occur later with bottled wine and degrade the product.
Pumping pulp crushed by pump vintage MONHO preferably elliptical or rotary piston to a separation system for bleeding 6 type.
From this stage, the wine is stabilized by cold or other techniques, to reduce the content of tartrates and prevent precipitate then bottled. Maintaining the solid fraction at this temperature or criomaceration allows the extraction of aromatics from varietales skins that the small amount of wort drenches diffuse.
Red wine can also be subjected to aging, oxidative and reductive barrel bottle, but this is an optional step.
Kind code of ref document: The invention consists in a method of red vinification, by which crushed grapes is separated into two fractions: Two options are recommended for mild bleeding that avoids laceration of the solid vinificacioj The fermentation may then arise as a result of this indigenous flora in grapes, or from an add inoculum, either active dry yeast or a liquid yeast inoculum selected. At this time the extraction of color and aroma fraction in criomaceration occurs.
Selection and modification of yeasts and lactic acid bacteria for wine fermentation. After the fermentation process in traditional red vinification is continued.
Further allowed to progress to decant suspended colloids. During the maceration-fermentation stage thermal control is performed using various devices to prevent temperature elevations which can affect the kinetics of the fermentation or, in extreme cases, stop. After separation of the lees, red wine undergoes malolactic fermentation, in which through the development of lactic bacteria esquemaa the grape itself, the microflora of the hold, or inoculated, the degradation of malic acid occurs wine to lactic acid.
ESB2 – Method of vinification of red wines. – Google Patents
The end of this stage is decided when the must-wine must under fermentation and with a content in ethanol in maceration-fermentation has an adequate content dyestuff and total polyphenols: Despalillado 2 and crushing 3 of high intensity to facilitate bleeding with a conventional despalilladora-crusher. Effects of some treatments of grape juice on the population and growth of yeast species during fermentation. Subsequently, when the fermentation has finished, the wine is decanted into a clean separate lees yeast residues, salts and colloids sedimented in the tank bottom tank.
Picking grapes in vineyard and transportation to the winery in boxes. The present invention relates to a novel process of preparing traditional red wines providing a greater and better implementation of the yeast used and a better extraction of varietal aromas and coloring matter. Subsequently, the crushed grapes are encuba a depot will pass the maceration-fermentation.
Desarrollo de Normas
Method of vinification of red wines. Both technologies allow rapid and effective separation or removal. This value can be reduced in our technique, treating the wort bleeding by filtration plates or sterilizing grade land, leaving it with very low levels of yeast cells. It is a fraction separation solid and must parts which are managed differently.
ES2194614B2 – Method of vinification of red wines. – Google Patents
Finally, the wines are filtered to let them cleaner and then can be filtered again to sterilize and, in practice, reduce microbial load. Stimulation of alcoholic fermentation by adsorption of toxic substances with cell walls.
Country of ref document: After mixing of the two fractions the bazuqueos intensify and remounted to facilitate homogenization. In addition, growth can contain bacterial strains acetificantes in the solid fraction. Thus it is achieved that the strain inoculated as pure culture is predominant, facilitating its implementation and is therefore mainly metabolizes which must sugars.