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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The invention consists in a method of red vinification, by which crushed grapes is separated into two fractions: Further allowed to progress to decant suspended colloids. From this stage, the wine is stabilized by cold or other techniques, to reduce the content of tartrates and prevent precipitate then bottled.
Picking grapes in vineyard and transportation to the winery in boxes. Method of vinification of red wines, in which bleeding or separation of crushed grapes is carried by liner slotted into two fractions: Finally, the wines are filtered to let them cleaner and then can be filtered again to sterilize and, in practice, reduce microbial load. This value can be reduced in our technique, treating the vinificaciom bleeding by filtration plates or sterilizing grade land, leaving it with very low levels of yeast cells.
Despalillado 2 and crushing 3 of high intensity to facilitate bleeding with a conventional despalilladora-crusher. Despalillado 2 y estrujado 3 de intensidad media alta para facilitar el sangrado con una despalilladora-estrujadora convencional.
At this time, the population with the must of selected yeast is very high, as well as much of the sugars have already been metabolized by it. After mixing of the two fractions the bazuqueos intensify and remounted to facilitate homogenization.
This technique achieves better expression of the characteristics of selected yeast and greater and more rapid extraction of aroma and color. The vihificacion 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.
ES2194614B2 – Method of vinification of red wines. – Google Patents
If not finished fermentation, it is complete in another tank and without the solid parts of the grape. Wine making process using screening centrifuge – to leave skins and seeds moisture free and maximising juice obtained. Date of ref document: 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.
Because the solid fraction is cooled and thus fermentation is contained and no ethanol is produced, takes place predominantly extraction dyestuff against other polyphenolic compounds.
Selection and modification of yeasts and lactic acid esqiema for wine fermentation. Subsequently, when the fermentation esquena finished, the wine is decanted into a clean separate lees yeast residues, salts and colloids vijificacion in the tank bottom tank.
At this time the extraction of color and aroma fraction in criomaceration occurs. Finally, 12 represents the incorporation of Inoculum and initiating fermentation of the liquid fraction and 13 homogenizing the two fractions and finishing the fermentation.
Thus it is achieved that the strain vknificacion as pure culture is predominant, facilitating its implementation and is therefore mainly metabolizes which must sugars. Two options are recommended for mild bleeding that avoids laceration of the solid parts: After the fermentation process in traditional red vinification is continued. Method of vinification of red wines.
During the maceration-fermentation stage thermal control is performed using various devices to prevent temperature viniricacion which can affect the kinetics of the fermentation or, in extreme cases, stop. Pumping pulp crushed by pump vintage MONHO preferably elliptical or rotary piston to a separation system for bleeding 6 type.
Or pump crushed pulp to a pneumatic press 8 having a high surface and then draining by gentle program with pressures less than 0.
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Thus the diffusion of the dyestuff and aromatic volatiles removed in criomaceration and joining the wine is enhanced, improving the organoleptic quality.
In addition, growth can contain bacterial strains acetificantes in the solid fraction. And the liquid fraction is incorporated has a very small content and thus must sugar. The dyestuff is soluble in the aqueous medium in the criomaceration it happens as anthocyanins that form are ionic in nature. Process for wine and winemaking subunit may be used for the implementation of such vinificcaion.
Once diluted said inoculum in the wort to ferment. New system of vinification of red varieties, which increases the implantation of selected yeasts. Both technologies allow rapid and effective separation or removal.
Effects of some treatments of grape juice on the population and growth of yeast species during fermentation. After separation of the lees, red wine undergoes malolactic fermentation, vinificaclon which through the development of lactic bacteria of the grape itself, the microflora of the hold, or inoculated, the degradation of malic acid occurs wine to lactic acid. Red wine can also be subjected to aging, oxidative and reductive barrel bottle, but this is an optional step.
It is a fraction separation solid and must parts which are managed differently. Country of ref document: Therefore they will dominate the fermentative metabolites of the inoculated strain as higher alcohols, polyols and others who influence the aroma and structure of the future wine. Maintaining the esqkema fraction at this temperature or criomaceration allows the extraction of vinifficacion from varietales skins that the small amount of wort drenches diffuse.