Normit - Grape Processing Equipment/ Wine Production Line
From Food And Beverages - Wine-making - Technological Lines
Winemaking - is the process of production of wine by fermentation of grapes or other fruits. The winery can be divided into two main groups: Still wine (no carbonation), sparkling wine (with carbonation).
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Processing wine is among the most important factors that influence the quality and character of the wine.
Semi-dry and semi-sweet table wines are prepared by fermentation of a wort for the remainder of 10-80 g / l. The alcohol content of these wines is 9-12% by volume.
Technology of preparation white table semi-dry and semi-sweet wines consist from: crushing of grapes, sulfidation the mixture, mixing, separation and compression on automated production lines. After is the the mixture processing for 12 to 18 hours, when precipitate is deleted. The purified mixture is fermented. The fermentation is suspended by rapid cooling to a temperature of -5. The wine has a total amount of sulfur dioxide 250 mg / l and stored at 0-3 ° C. The final product is stored in tanks, from which the sediment is removed (if necessary we could add a further sulfur dioxide).
Then is wine filled.
Table red semi-dry and semi-sweet wines are prepared with mash fermentation to residual sugar 10-80 g/l. The wine is separated from the mash and compressed. Then is heated to 50-55 ° C, when the fermentation is stopped followed by cooling to 0-3 ° C. Other processes are the same with white wine.
Receiving of grapes.
The first step in grape processing (after gathering it) is grape receiving. It's usually tipped into receival bin and conveyed by a screw mechanism to the grape-processing equipment. On this stage following equipment are involved:
- scales
- machines for grape sampling
- units for testing sugar level, acidity, pH and other crucial parameters, necessary for defining grape condition
- grape receiving containers
- grape destemmers and crushers
- pumps
- pneumatic presses
- centrifugal separators
- cooling units
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