White Wine Production: Techniques and Processes
White Wine Production
White wine is: characterized by fermenting the must in the absence of solid parts of the harvest. Maceration cannot be done during fermentation, but it can be done before fermentation.
Mechanical Operations
1 – Squeeze and drain for run juice. No stripping is usually performed on the juice because it runs with ease. If preferment maceration stripping is performed. The crushing is done except in cellars where the grapes go directly to the press without crushing or stripping. The draining is carried out after crushing and serves to separate as much run juice as possible and optimizes pressing. The run-off must be done in the press. In small wineries or with special equipment, racks that can be called static or dynamic are used.
2 – Pressing: There are four types of presses:
Types of Presses
- Vertical press plates: These are the oldest, consisting of a vertical cage that contains the harvest. A movable vertical plate presses down, and the wort goes sideways through a few holes. The dish can be moved manually or by a hydraulic mechanism. The pressing takes time, and the hourly pressure increases. The time is 2-3 hours.
- Horizontal press plates: The cage is disposed in a horizontal position and turns in rotation. Slowly, a pair of press plates that are screwed into the center on a central thread pulls the cage while the cage tour will move to the center. Then, the machine reverses the direction of rotation, separating the plates. Between the two plates is a series of rings linked by chains to break the chains extend dishes crumbling pulp solids formed by pressing.
- Horizontal membrane press: These are the most modern. It is locked in a horizontal cylinder with the interior divided into two halves by a rubber bag. The harvest is inserted into one of the halves, the bag inflates, and presses it down against the cylinder wall. This press has the advantage of matching the output direction of the liquid with the application of pressure, allowing for lower working pressures, unlike the others in the two directions are perpendicular and exert more pressure.
- Continuous Newspapers press: Continuous operation, consisting of a horizontal metal cylinder with a worm that turns, gets the harvest by the hopper, turn the screw and moves toward the other end where there is a gate with adjustable opening is vintage q retained, wine or grape leaves by piercing and the residue is removed by a scoop q is in the gate.
Racking
Racking is the process of clarification of musts and involves the removal of suspended solids coming from the solid parts of remains of land, cc microbial waste treatment plant. Clarification of the must improve the quality of wine. The racking can be static (the juice is placed in a Cuba for 1 or 2 days, depositing the particles on the bottom; you can quickly add some clarifying agents such as bentonite, silica gel, or by adding commercial enzymes that reduce the size of pectin, decreasing the viscosity of the wort) or dynamic (using centrifuges or filters).
Fermentation
Fermentation: takes place at lower temperatures (around 20 ยบ C) than in red wine production to avoid losing the secondary varietal aromas. Additionally, aromas produced by yeasts are less pleasant than those produced in the vinification of red wines. Must have fewer indigenous yeasts after racking, which delays the start of fermentation. Therefore, you perform yeasts from a foot in Cuba (it is a quantity q fermenting wort is mixed with the product ferment mixing is done by placing the foot traced or Cuba in the bottom of the tank before filling) or using active dry yeast. The malolactic fermentation of wine depends on whether it will perform or not.