Grape Wine Production Flow Chart
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ScribdTranslationsGrape Wine Production Flow Chart
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ScribdTranslationsFLOW CHART
HARVEST
Bunch of grapes
Fresh product, without damaged fruits or
rotos.
Weight of the raw material. RECEPTION
°Brix: 12-13
Waterdrinkable
(100ppm) of hypochlorite WASHING Wastewater
sodium
Tiempo: 5 minutos
SQUASHED AND Chaff, husk, and seeds
The squeezing should not be
Deleafing (Merma <10%) (Heavy)
too exhaustive.
Sulfited: 10 g of metabisulfite
potassium/100 liters of must.
Nesting of the
Yeast: 25 g Saccharomyces Volume of must (L)
Cerevisiae/100 liters of wort MUST pH del mosto: 3 - 3.5
Acid: 1 g of tartaric acid/ 1 liter of
must
T°: 15-18°C
FERMENTATION Time: 15 days
Sugar: 3.5-4 kg sugar
Sugar content: 2g/Liter
white/ 50 kg of grapes ALCOHOLIC Grado alcohólico: 6
Density: approximately 1.050 g/ml.
DESCUBE AND
Transshipment
Bentonite: CLARIFICATION
50g/100liters
Mesh diameter: <0.2 um
Density: approximately 1042 g/ml. Waste
FILTRATION
Sugar content: 2g/Liter
Alcohol content: 6
225L barrels
Time: 12 months
UPBRINGING T°: 12-18°C
HR: 70-80%
Wine cooling
near its point of
freezing.
STABILIZATION
T°: -4 - -5°C FOR COLD
Time: 7 days
Mesh diameter: <0.2 um
Densidad: 1040 g/ml FILTERING Waste
Sugar content: 2g/Liter
Grado alcohólico: 6.5
BOTTLED
750 ml bottles.
and LABELING
T°: 12-18°C
STORAGE HR: 70-85%