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 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: Finally, 12 represents the incorporation of Inoculum and vinififacion fermentation of the liquid fraction and 13 homogenizing the two fractions and finishing the fermentation.

Country of ref document: 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. Red wine can also be subjected to aging, oxidative and reductive barrel bottle, but this vonificacion an optional step.

Or pump crushed pulp to a pneumatic press 8 having a high surface and then draining by gentle program with pressures less than 0. Both technologies allow rapid and effective separation or removal. If not finished fermentation, it is complete in another tank and without the solid parts of the vinificacioj. New system of vinification of red varieties, which increases the implantation of selected yeasts. Effects of some treatments of grape juice on the population and growth of yeast species during fermentation.

Despalillado 2 y estrujado 3 de intensidad media alta para facilitar el sangrado con una despalilladora-estrujadora convencional.

ES2194614B2 – Method of vinification of red wines. – Google Patents

Subsequently, the viniicacion grapes are encuba a depot will pass the maceration-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.

Wine making process using screening centrifuge – to leave skins and seeds moisture free and maximising juice obtained. 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.


Further allowed to progress to decant suspended colloids. It is a fraction separation solid and must parts which are managed differently. And the liquid fraction is incorporated has a very small content and thus must sugar.

The separation of these two fractions can be performed by two techniques: Such separation or bleeding of crushed grapes can be done by, draining reservoir 7 or a pneumatic press 8. From this stage, the wine is stabilized by cold or other techniques, to reduce the content of tartrates and prevent precipitate then bottled.

At this time the extraction of color and aroma fraction in criomaceration occurs. In addition, growth can contain bacterial strains acetificantes in the solid fraction. Picking grapes in vineyard and transportation to the winery in boxes. 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.

The invention consists in a method of red vinification, by which crushed grapes is separated into two fractions: Selection exquema modification of yeasts and lactic acid bacteria for wine fermentation. 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. Once diluted said inoculum in the wort to ferment. Pumping pulp crushed by pump vintage MONHO preferably elliptical or rotary piston to a separation system for bleeding 6 type.

Method of vinification of red wines, in which bleeding or separation of crushed grapes is carried by liner slotted into two fractions: Thus it is achieved that the strain inoculated as pure culture is predominant, facilitating its implementation and is therefore mainly metabolizes which must sugars.

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. 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.


Kind code of ref document: After the fermentation process in traditional red vinification is continued. This biological deacidification step is important, because if it is not performed may occur later with bottled wine and degrade the product. Finally, the wines are filtered to let them cleaner and then can be filtered again to sterilize and, in practice, reduce microbial load.

Despalillado 2 and crushing 3 of high intensity to facilitate bleeding with a conventional despalilladora-crusher. Process for wine and winemaking subunit may be used for the implementation of such process.

Thus the diffusion of the dyestuff and aromatic volatiles removed in criomaceration and joining the wine is enhanced, improving the organoleptic quality. The dyestuff is soluble in the aqueous medium in the criomaceration it happens as anthocyanins that form are ionic in nature. This in temperature conditions described happens in about days.

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Method of vinification of red wines. After separation of the lees, red wine undergoes malolactic fermentation, in which through the development of lactic bacteria vinificacio the grape itself, the microflora of the hold, or inoculated, the degradation of malic acid occurs wine to lactic acid.

Stimulation of alcoholic fermentation by adsorption of toxic substances with cell walls. 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 mixing of the two fractions the bazuqueos intensify and remounted to facilitate homogenization. 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.

Date of ref document: This technique achieves better expression of the characteristics of selected yeast and greater and more rapid extraction of aroma and color.