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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Further allowed to progress to decant suspended colloids.

After separation of the lees, red wine undergoes malolactic fermentation, in 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.

And the liquid fraction is incorporated has a very small content and thus must sugar. This technique achieves better expression of the characteristics of selected yeast and greater and more rapid extraction of aroma and color. This biological deacidification step is important, because if it is not performed may occur later with bottled wine and degrade the product. Or pump crushed pulp to a pneumatic press 8 having a high surface and then draining by gentle program with pressures less than 0.

Despalillado 2 and crushing 3 of high intensity to facilitate bleeding with a conventional despalilladora-crusher. Once diluted said inoculum in the wort to ferment.

Vinificacion de Albariño by franco squartini on Prezi

The invention consists in a method of red vinification, by which crushed grapes is separated into two fractions: This value can be reduced in our technique, treating the esqhema bleeding by filtration plates or sterilizing grade land, leaving it with very low levels of yeast cells. New system of vinification of red varieties, which increases the implantation of selected yeasts. Two options are recommended for mild bleeding that avoids laceration of the solid parts: The end of this stage is decided when the must-wine must under fermentation and with vknificacion content in ethanol in maceration-fermentation has an adequate content dyestuff and total polyphenols: Red wine can also be subjected viniicacion aging, oxidative and reductive barrel bottle, but this is an optional step.


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.

The fermentation esauema 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. Therefore vinkficacion 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.

Date of ref document: If not finished fermentation, it is complete in another tank and without the solid parts of the grape.

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

Wine making process using screening centrifuge – to leave skins and seeds moisture free and maximising juice obtained. It is a fraction separation solid and must parts which are managed differently. The dyestuff is soluble in the aqueous medium in the criomaceration it happens as anthocyanins that form are ionic in nature.

Kind code of ref document: Picking grapes in vineyard and transportation to the winery in boxes. Finally, 12 represents the incorporation of Inoculum and initiating fermentation of the liquid fraction and 13 homogenizing the two fractions and finishing the fermentation. 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.

Subsequently, the crushed grapes are encuba a depot will pass the maceration-fermentation. In addition, growth can contain bacterial strains acetificantes in the solid fraction. Maintaining the solid fraction at this temperature or criomaceration allows the esqeuma of aromatics from varietales skins that the small amount of wort drenches diffuse.


Both technologies allow rapid and effective separation or removal. Despalillado 2 y estrujado 3 de intensidad media alta para facilitar el sangrado con una despalilladora-estrujadora convencional.

Method of vinification of red wines, in which bleeding or separation of crushed grapes is carried by liner slotted into two fractions: This in temperature conditions described happens in about days.

[Study for the elaboration of a stabilization scheme for every type of wine, 1]. [Spanish]

From this stage, the wine is stabilized by cold or other techniques, to reduce the content of tartrates and prevent precipitate then bottled. Because the solid fraction is cooled and thus fermentation is contained vinifiicacion no ethanol is produced, takes place predominantly extraction dyestuff against other polyphenolic compounds.

Process for wine and winemaking subunit may be used for vjnificacion implementation of such process. Country of ref document: Selection and modification of yeasts and lactic acid bacteria for wine 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.

Stimulation of alcoholic fermentation by adsorption of toxic substances with cell walls. Thus the diffusion of the dyestuff and aromatic volatiles removed in criomaceration and joining the wine is enhanced, improving the organoleptic quality. Thus it is achieved that the strain inoculated as pure culture is predominant, facilitating its implementation and is therefore mainly metabolizes which must sugars.