Batch Process of Wine Making

1313 Words Jun 23rd, 2005 6 Pages
Introduction

The homemade production of wine is a fun and challenging hobby that many people can enjoy. In this paper the reader will be taken through several different steps and processes that must be accomplished for your wine to be of satisfactory flavor and clarity.

Crushing and stemming
This first step may be performed by hand or by machine. For handling a ton or more of grapes, use a mechanical crusher-stemmer. Using a small crusher-stemmer, two persons can crush and stem a ton of grapes in about one hour. To collect the crushed grapes, which are also called the must, the machine is placed and supported above a container. A large polyethylene plastic tub or garbage can is sufficient. The important objective is to minimize
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Fill the basket with partially fermented must and allow the liquid portion to flow freely into a stainless steel bucket or polyethylene plastic pail covered with plastic window screen to catch solids. Discard solids from the screen surface as needed. This portion of the partially fermented juice or wine is called the "free-run". After all of it has been collected, apply pressure slowly and not for too long a time. Too rapid application of pressure causes the wet solids to squirt through the basket openings, which defeats the basket operation. As pressing proceeds, the free-run and/or the press wine should be placed into narrow-necked glass containers or clean oak barrels to about 90 percent of capacity, for fermentation to complete.

Racking Racking or siphoning, a simple and convenient technique for clarifying wine, should be done carefully, so that the wine will obtain a degree of clarity satisfactory to most winemakers as well as to the wine consumers. By siphoning or racking, clear wine can be separated from the sediment in one container and transferred to another clean container. New wine racked off the gross fermentation lees is usually transferred into a clean oak barrel for aging. It may also be transferred into a clean glass carboy, jug, or other suitable container. Because the SO2 initially added is exhausted during fermentation, it should be added again at this time (about 50 to 75

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