selective separation - batch separation grain blasting-primer fermentation-open transfer-pres-seconder fermentation-clarification-crystallization-bottling.
We have to choose quality grapes to make a good wine. First of all we should be separated from damaged and rotten grapes after supplying the grapes.
After this process, grapes should be separated from the grains of grapes and grape grains should be squeezed without breaking the grape seeds.We obtain squeezed syrup and pulp residue.
The squeezed syrup and the pulp residue must be transferred to a drum where will take the place that will seconder fermentation. And the canister must be filled 3/4.
According to the weight of the syrup must be added to the fermentation or spontaneously fermentation should be performed and the to drum airlock should be installed.
the crowns on top of the slope should be mixed at least twice and the density measurement.
Must be done after about 10 days, when the density reaches 1010, the cyborg and mustache are rested and the jug is taken to a different drum after that airlock is reattached
1 densitometer is measured every 2 days and it is held until reaching 1000. (approximately 15 days)
After the malolactic fermentation is over, the wine is separated from the sludge and taken to a different container.
1 / 3g of bentonite is added for relaxation of the wine and it is rested for 7 days and transferred to another bideturned at 0 ° C for crystallization and separated from the deposit
it is left in another drum so that there is no air gap 2 months later the bottling process is done.
