BOTANICAL DEFINITION OF GRAPE AND VARIETIES
The raw material for the elaboration of the wine, according to the legal definition (product obtained by total or partial alcoholic fermentation of fresh grape, squeezed or not and/or must), is the fresh grape.
The fresh grape, according to the Regulation the EEC 822/87, that approves the Organization Common of the Wine producing Market (CMO), is the fruit of the grapevine used in the process of wine production, mature or slightly sobremature, in the sunny plant or, susceptible to be squeezed or pressed by average currents of warehouse and able to initiate an alcoholic fermentation spontaneously.
The grapevine belongs to the family of the Vitáceas, lianas or provided shrubs of sarmentous aspect and of earrings. The family of the Vitáceas is composed by 14 sorts. In particular, in the Vitis sort 2 subgenera are distinguished: Muscadinia and Euvitis. Of first a species cultivated in the USA only exists and Mexico, Vitis rotundifolia, is used for the production of jams, ice creams… The second you are made up of three groups: the Asian group, the American group, to which the species used like landlords belong. The calls American grapevines and their crossings are used like portainjertos or landlords from the appearance of the Phylloxera at the end of the last century, since they offer resistance to this plague. Rupestris, V. berladieri or V emphasize some species like V. riparia. Finally, the European group is formed by a unique wine-yielding Vitis species, to which all the varieties of wine production belong.
The majority of the existing varieties in Spain is native varieties of population, that are characterized by their great adaptation to the means in which they have been developed throughout many years.
The main existing red varieties in Spain are:
Bobal, red grenache, tempranillo (synonymies: Cencibel, Red of the Country, Red of Toro, Fine Red, Ull de Levre,…).
In our case, the varieties to use in the elaboration of the red wine it is reduced to authorized by the Regulation of the Regulating Council of the Denomination of Origin “the Shore of the Arlanza”.
DESCRIPTION AND COMPOSITION OF THE CLUSTER OF GRAPE.
The fruit is a cluster and in him two differentiated parts can be distinguished good: the stalk or raspón and the grains of grape or berries.
. RASPÓN.
Raspón also called scraper or stalk, forms the structure or the skeleton of the cluster. Its study, from the oenological point of view has great importance since it allows to know what substances can be gotten up to the wine when raspones is present during the fermentation. Raspón can arrive at the warehouse in two states: green or mature (lignificado).
Raspón green has a great content in málico and tartárico water, mineral chlorophyll, tannins, acids, and salts. During the fermentation they confer to the wine a vegetal or herbaceous flavor to him.
Raspones mature contains less free water, tannins, and acids, and has, on the contrary, major proportion of acid salts.
During the fermentation of the red ones, a part of these substances is gotten up to wines, increased essentially to their acidity and its tannin content, so that more duros and astringents become. In the case of defective fermentations or long encubadas, raspones can yield to the wine disagreeable and herbaceous flavors.
. THE BERRY.
The berry or grain of grape is constituted, like all fruit by three layers: epicarpio, mesocarpio and endocarp and by the seeds. In the case of the grape grain, epicarpio corresponds to the skin or peel and mesocarpio and endocarp, constitutes the pulp. Endocarp or castrates internal of the fruit surrounds to the seeds and difference of mesocarpio, together does not constitute the pulp. Finally, the seeds or nuggets, in number that goes from 1 to 4. Also varieties exist that lack seeds, apirenas calls and that are used like table grapes or for pasificación.
The must yield imposed by the Regulating Council is in a 70%, higher yields, imply qualities inferiors. For the obtaining of yields majors it is necessary to apply very high pressures, and so the components of the remaining parts of the cluster happen to must, embateciendo it and contributing herbaceous flavors.
Description and composition of the peel.
The peel forms the outer envelope of the grain, represents from the 7 8% of the weight of the grain. Its external surface is covered by called a Korea layer pruína. On the peel and raspón are the leavenings. The peel contains acids málico and tartárico, cremor or bitartrate of potassium, colouring tannins and substances.
The peels or skins most of contain the color and of the aroma, and influence of decisive form in the flavor of wines. In his contact with the wine in the fermentation process they can contribute, essentially, water, málico and tartárico acid, salts, tannin, colouring matter, aromas, etc.
The peels of grape grains are covered of a waxiness substance, call pruina, to which many present microorganisms in the air adhere, among them the leavenings that trigger the spontaneous fermentation. The proportion of acidity, acid salts and tannins varies based on the state of maturity of the grape. The tannins, especially, defer much from a variety to another one.
Nuggets and seeds.
The grain or seeds is contained inside the grain and, they are four at the most. They suppose from the 3 to 4% of the gross weight of the grain. By its tannin wealth, when the fermentation takes place with presence of the solid parts of the cluster, the wine becomes rich in tannin. They have an important content in greasy substances that they can be extracted by pressure or with a dissolvent and they are used with industrial or nutritional aims.
The nuggets or seeds also differ according to the varieties, and grapes normally dedicated to table grapes even exist, that lack them. The nuggets own a very hard external layer and they are not practically broken during wine production, although they yield a small proportion of tannins to the wine.
The pulp.
The pulp has a variable consistency with the quality of the grapes. From the technical and economic point of view, it is the most interesting part of the grain since it contains must. It constitutes from the 87 to -90% of the fruit. Must is a liquid denser than the water, of complex composition. It contains free sugars, acids, cremor, nitrogenadas substances and mineral salts.,
In the pulp the main components of the must reside (water and sugars), that during the fermentation become wine. These two sugars are hexosas, glucose and fructose, first predominates at first, but towards the end of the maturation almost they are equaled.
. TAKING OF SAMPLES.
Also before the unloading of the grape it is come to the sampling. The primary target of the sampling is to know the content in sugars. The warehouses that bought the grape to the grape growers paid based on probable the alcoholic degree, for that reason was important its determination. Nowadays it is an essential operation that it must be realised in all the games of grape that to receive itself, since therefore it demands the Regulation of the Regulating Council. This one excludes all the games from grape that after the determination does not reach a minimum natural graduation of 11º. Now other parameters are determined also, although the sugar content continues being most important and also he is the one that of faster form can be known by refractometría. Soon in the laboratory, the sample will be used to find total acidity, pH…
The taking of samples can become of form manual or by means of hydraulic sounding. The taking of samples manual is realised by means of a device called commonly in the language owner of a wine cellar “thorn”, that introduces within the mass of grapes of random form several times. One is a device similar to the following one:
Obtained must to puncture the grapes is deposited on the surface of the refractometer, where the alcoholic degree is read probable. The graduation to zero, to take the following sample is realised with distilled water. The refractometer has demonstrated to be a very useful apparatus for the determination of the maturity degree. Among all the methods of measurement used to determine the densidad or sugar of must he is the one that provides the most trustworthy values, because this measurement is not sensible to the turbidity and the measured values are easy to read. The difference between the real temperature and the temperature landlord does not bring about serious read errors. One is the extended mechanism more in the warehouses of Shore of the Arlanza, for the taking of samples.
Other more modern equipment is the equipment tomamuestras that consists of a column has supported of more than 3 ms of height, which it leaves a hydraulic arm with vertical, horizontal displacement, of turn and by telescope. To him a tubular sounding is reconciled tomamuestra that takes the grapes it squeezes and them, obtaining an amount of sufficient must like doing measured it of sugars. This equipment is completed with refráctrometro of digital reading that gives to the result time shortly.
When the reception of the grape is realised in boxes, the difficulty is greater at the time of taking the samples and it is not more remedy than to select a number to us of boxes at random.
FUNDAMENTAL STAGES OF THE WINE PRODUCTION PROCESS.
The wine has three fundamental characteristics that they distinguish to him, its color its aroma and its “palate”. Although wines of diverse types, all of them exist must be free of disagreeable flavors and scents and, in addition, to incorporate some pleasant flavors and scents that the consumer associates to the product at issue, and in many cases to the one of the mark in particular. The organoleptic characters of a wine, that is to say, those able ones to stimulate our senses, depend on numerous factors:
Raw material:
variety of grape.
ground
geographic situation
climatology
applied grape growing
System of elaboration.
Conditions of conservation and moment of consumption.
Considering these parameters, we do not have to speak of better or worse wines, but of different wines, with different characteristics that they contribute different sensations to us. The processing of the wine, is dedicated to develop the flavor of the fruit, since the use of the fruit without treatment would be a product with disagreeable, rough flavor to the palate, and without structure.
PREPARATION FOOT OF CUBA.
It begins with the grape harvest of about 3000 to 5000 kg of grape previously analyzed and selected, for the preparation of the “foot of Cuba”.
This first selection of the fruit is realised about ten days ahead with respect to the general grape harvest. It is especially important that the selected clusters to carry out this operation, are healthy and exentos of diseases.
The procedure for its harvesting will follow the same way that stops the rest of the later games. Once we have to the grape in hopper practices sulfitado to him to eliminate the acetic and lactic bacteria and to assure a initials leavenings sufficient to carry out the fermentation
Once in warehouse, the grape is introduced in a stainless steel tank of small capacity, where it will initiate his process of fermentation. In order to carry out the fermentation the temperature of the warehouse must be the suitable one. It is going to be necessary for this reason to contribute heat by means of the use of air-conditioners, since the temperature of the ship will not be sufficiently high, when not existing in the other deposits grape in fermentation process, that favors the heat loosening to means through an exothermic process.
The objective of the preparation of the foot of Cuba, is to create a leavening initials, that after being added to the rest of the deposits allows the starting of the fermentation of must in content in them, in a smaller time, than if they were not added. This is obtained, through development and growth of present leavenings saccharomyces cerevisie in the own grape.
GRAPE HARVEST
.
The grape harvest or harvests is an operation of great importance for the quality of the future came.
The determination of the optimal moment to vendimiar, the degree of maturity of the grape, its sanitary state and the form in which the harvesting is realised, have decisive importance in the maintenance of the quality of the raw material that must have obtained throughout the vegetative cycle of the see.
As far as the first aspects, date and degree of maturity, it is determined of empirical form taking a pursuit of the maturation process. Nevertheless, the grape harvest forecasts can be seen invested by a climatologic anomaly, uninterrupted rains or permanent drought that delay the normal evolution of the maturation and force to gather the grape before or after the maturity.
When they are great extensions, it is difficult that the grape harvest of all the stocks can be realised in the ideal moment, will be necessary to begin a little before not to finish too much behind schedule. The climatologic incidences as the hail and the frosts are rare in this station but continuous rains can do the work laborious, diminish the degrees and make lose part of the harvest because of the rottenness or the fall of grains. These real difficulties and risks, can cause that we must anticipate the harvesting so that the grape does not spoil to us.
Concerning the sanitary state of the grape the greater problem usually appears by the rottennesses. The grape in the last stage of its cycle, being already very sweet, is easy that it develops rottennesses if the conditions of humidity are elevated. Cinarea Botrytis is the most habitual species, but others can take part.
In summary, I could be said that the beginning of the grape harvest will mark to the state of the grape and its point to it of maturation. At the moment the technical services of the Regulating Council of the Denomination of Origin, maintain informed continuously to the manufacturing warehouses on these aspects, and are they those that more or less determine the beginning of the grape harvest.
Two forms exist to realise the grape harvest:
Manual.
Mechanized.
It is come to carry out the grape harvest manually. This is the form comes being most habitual and presents/displays a series of advantages:
It allows to make a selection of the clusters, even of the grapes.
The grape remains whole, is not broken, neither squeezes, nor mostea.
It allows to stagger the collection more, adjusting to the optimal date.
The scissors and the “garillos” or “garullos”, a species of knife in curve, with form of sickle but of small size, are the utensils provided to the vendimiadores to carry out the grape harvest manual. These are some of the aperos of grape harvest that still prevail in the warehouses, in spite of the arrival and passage of time of the new technology.
As far as the containers, still the use of the traditional “baskets” or “cunachos” is habitual, to pick up the clusters that are cut of the stocks. They are done with strips of chestnut tree interlaced from a wood hoop where the necessary hollow for two handles will be left. Of easy handling, they allow to carry the fruit until the transport vehicle. Nevertheless, with time it is taken step to the new technology and appear receiving like buckets and plastic boxes, larger and something heavier, than try to replace to the material used by our ancestors in the harvesting of the grape. These containers present/display a series of advantages, since its smooth surface allows one better cleaning of the material and its life utility is greater.
The mechanical harvesting is a practice admitted by the Regulating Council of the Denomination of Origin. For his attainment it must inquire to the Regulating Council days before carrying out itself. One is an operation little conducted by the grape growers of Shore of the Arlanza, but in certain occasions its attainment becomes necessary, since the metereológicas inclemencies do not allow to the harvesting manual of the grape.
The mechanical vendimiadoras are machines that move on the line of plants, have a series of feelers who strike the clusters, shelling them and the grapes fall in collection tapes lead that them until a tow. Usually they take devices for the separation of leaves. This method of grape harvest presents/displays a series of advantages and disadvantages that is important to know.
Advantages:
They allow to realise the grape harvest of a parcel in very just a short time, reason why the optimal date of collection can be fit to the maximum.
They are or they will finish at least being economic than the harvesting manual. At the moment when not being very extended they are not profitable for a single operation.
They allow the harvesting at night, which is from great interest in very warm zones, facing starting off of a raw material for smaller temperature.
Disadvantages:
They do not cut the clusters, they shell but them and they gather grains. Soon the grape will not arrive so whole at the warehouse as in the harvesting manual, always something of must is lost. For that reason he will be very recommendable in some special elaborations.
It incorporates more leaves and pieces of vine shoot that the harvesting manual.
It requires systems of high conduction of the vineyard.
Losses of harvest take place. They have improved much and the present ones only produce losses of 5%.
TRANSPORT OF THE GRAPE.
The transport to warehouse, is a very important operation in wine production since it goes to determine the future quality of the wine.
The transport from the grape to warehouse must meet the following requirements:
It must be realised in conditions such that the grape arrives most whole possible at the warehouse.
It must be brief possible.
For the quality of must it is theoretically better than the grapes arrive when lagar without to be squeezed:
In this way the beginning of fermentation of the grape stepped on during the transport is delayed, although the time is warm and the way to cross length.
It is avoided the leaching of the stalks and skins, and must absorbs less tannins during the transport
Must absorbs less oxygen, because the grape grains remain intact until the squeezed one. At least oxygen dissolves and it pays attention to must, so much more reduced they will be the oxidating alterations that take place in him and better the alcoholic fermentation will pass later.
The excessive crushing of the grapes is due to avoid and its dirt during the transport for it will be demanded:
Containers of grape harvest and transport of little depth.
To limit the number of you would decant to the strict minimum.
Conditions of great cleaning of the containers.
To protect the grape harvest of rain, dust, and processed fast after the harvest.
The transport of the grapes at the moment is realised of two different forms.
Tows or trucks.
In containers smaller than they are loaded as well in tows.
The best system is the transport in plastic boxes of 15-20 kg, the same in which the grape harvest is realised. The boxes are stackable reason why they can be loaded and be transported easily in the tow. In addition, as the weight is small, the grape arrives perfectly finds out. Nevertheless, everything is not advantages in their use, since the warehouse must count on a place for the storage of the boxes during the rest of the year and until the following grape harvest. In case of doing without them when finalizing the grape harvest the costs from the warehouse to the following year would be increased.
A more uncertain future they have the baskets of overwhelm entretejido. With capacity for 115 kilos, they allowed to transport the grape from the vine to the warehouse in good state, because it arrived aerated and without squashing. Their complicated handling and the necessity of a maintenance (days must periodically be preparations before the grape harvest dunking to them so that they recover flexibility more and repairing the zones damaged by the use) has motivated their progressive abandonment. In addition, the craftsmen practically made who them are missing person, reason why every time it is more difficult to replace the deteriorated ones. The baskets that still are seen in the Shore of the Arlanza belong to small grape growers who destine the grape that produces to private consumption or those of more age than are let take by the custom or they already do not dare to invest in modern tow
In case of taking the clusters in bulk, that are most common in the zone of Shore of the Arlanza, they are having more meaning the stainless steel tows with capacity for about 3,000 kilos, calls popularly “bathtubs”. Nevertheless, he is more frequent to see in the vineyards tows of agricultural use, that must be protected with canvas or nourishing painting to avoid the direct bonding grape - the contamination of the fruit with iron plates in this way and. The one that is more used this last type of tows, must to the excessive cost mainly that supposes the purchase of an exclusive tow for the grape transport. The number of grape growers in the Denomination Shore of the Arlanza is very great, but most of they, arrange the agricultural workings with those of the vineyard that appears generally in smaller proportion, and it economically does not compensate the acquisition to them of this type of denominated tow “bathtub”. The capacity of these tows of agricultural use usually is of 5,000 kilos. The system of transport in “bathtub” is the used one by normally tows of agricultural use.
The Regulating Council of the Denomination of Origin Shore of the Arlanza, previous dates to the grape harvest, publishes norms on the transport of the vendimiada grape so that this one takes place without deterioration of the quality. These norms will have to be accepted by all the grape growers pertaining to the Denomination of Origin, and they will be made fulfill strategically through the veedores aids located in each warehouse. Some of the norms are:
It is prohibited the use of coats and buckets of plastic, tin plate tins, etc, for the transport of the grape vendimiada to warehouse. This fact, prevents the ventilation of the grape and favors the beginning of the fermentation.
The transport of the grape will be realised in suitable conditions of hygiene.
RECEPTION AND PESAJE.
Before the grape harvest the warehouse must perfectly be prepared and clean.
The arrival grape is not continuous, usually is concentrated in the morning to the first hours, the grape harvest of the previous day that did not give time to take and to last of afternoon, the resultant of the day. This has to consider at the time of designing the reception, the unloading and generally, all the machinery of lagar. Also, either usually it does not arrive a constant amount every day, but the first days it arrives less, in the central days of the grape harvest it arrives the greater amount called “days end” and soon it returns to descend the last days. With the mechanical grape harvests this discontinuity is attenuated.
The reception of the warehouse, like in other industries, must be designed of rational form, so that great accumulations do not take place. In the case of the warehouses, it is if it fits more important, because at the most fast the grape is processed, better is for the quality of the wine. In the small warehouses the reception usually does not pose problems, but in the great ones.
Before unloading the vehicle is weighed, that later is destarado to know the weight the grape that enters. The warehouses can have a scale, or, in case of lacking her will move to the scale of the town. Nowadays the majority of the scales is automatic, although still the old scales prevail in some warehouses manuals.
UNLOADING OF THE GRAPE.
Once the grape game has occurred of passage after to have put under the visual inspection, and sample taking is come to the unloading from this one.
Three systems basically exist to unload the grape.
Unloading in stainless steel hoppers.
Unloading on transporting tapes.
Unloading by means of aspiration cyclones.
The form to realise the unloading of the grape will depend on the reception form. If the grape arrives at the most habitual warehouse in tows it is to unload in hopper. When the reception is in boxes is more coherent to use tapes, because if we upset the boxes on the hopper we would be losing the advantages of the transport in boxes. The cyclone system is very little frequent in the warehouses of Shore of the Arlanza.
Anyway, the hoppers continue being most habitual. In red elaborations the extended system of unloading more is the one of hopper. In addition, when great amounts of grape are processed is not more remedy than to use hoppers.
Still concrete hoppers can be, but at this moment stainless steel hoppers are constructed. They are possible to be arranged, also, tilted platforms to facilitate the unloading in hopper, of those means of transport that lack dump, and that of not existing that system, had to realise the unloading with shovels manually and “garias”.
Normally for the unloading of the grape it is the stainless steel hopper. The hopper takes to a transporter sinfín at heart, that allows the unloading of the grape at the same time and make, it advance towards the processing machinery. The hoppers can be prefabricated, exist in the market different models from stainless steel hoppers, completely mounted, or as in this case of factory, that they follow a series of criteria. They must count on double screw sinfín, to avoid the formation of bridges. Other warehouses have only a screw sinfín, and the slopes of the hopper will be different to avoid the accumulation of grape in the hopper. Much is not due either to fit the screw by the same problem.
The screw sinfín is going to direct the mass of grape to one of the ends, but in other warehouses the movement control is realised towards the center.
The hopper is located inside the warehouse, for that reason the installation of any type of device to protect to the grape of adverse climatic conditions is not necessary. In case of lacking a ceiling to give shelter to the grape he is advisable that the hoppers have a cover, for protects to the grape that remains there without processing, of rain, snow, hail, etc. Generally all the grape which it arrives at hopper is processed immediately, except when is small amounts, that to carry out their processing would be retained in the pump to not to be sufficient the amount. He is advisable to place a device in the hopper of automatic shutdown, that allows to accede to its use to any person, in case of falling some object to the interior of the hopper, during the unloading.
The dimensions usually vary between established scales and that in this case are of:
Width: 2-3 m (above).
1 m (in the zone of sinfín).
Depth: 2-3 m (according to needs).
Length: normally 3-6 M.
Another system of unloading used by the warehouses exists mainly when the reception of the grape is realised in boxes. One is the transporting tape unloading, previously mentioned. Every time it is more common to vendimiar in plastic boxes, that later are transported in tows to the warehouse. the main advantage of this system is in which the grape as soon as it suffers damage and it arrives perfectly finds out. It would be, therefore, one suffers to overturn these boxes in a hopper. The best system is to lead them until the estrujadora machinery of processing despalilladora- or presses in a transporting tape. Also the boxes can unload by hand, but only when the arrival rate is low. Really, the boxes are placed on the tape (also the grape can be transported on the tape, without box, but he is less frequent). The tape is driven by electrical motors and takes a device, that allows to hold to the box by the part inferior. When arriving at the unloading point, the same tape causes the upset of the box, that spills the grape, continuing by down On guard invested. Next tape is gathered on the other, perpendicular, that leads the boxes to a washing machine of boxes. The washing machine consists of a provided tunnel of spurts that project the water towards the bottom of the box.
The advantages and disadvantages of the systems two set out systems are:
The treatment given to the grape is far better in the boxes that in the hopper, because the grape arrives intact to be processed. Therefore, from the point of view of the quality it is better.
The system of boxes is more expensive, first because it is more difficult to mechanize the unloading, is needed more manpower. And secondly, because the rate of hour unloading is smaller. In great productions it is precise to go to the hopper.
The system of collection in boxes and tape unloading allows to make selection of raw material.
The hopper facilitates the handling of the raw material, is really, a less complex system.
As conclusion can be said, that for elaborations in target, of quality, with productions not very elevated and direct pressing of the grape, without a doubt to decide on boxes and tape unloading he is most advisable. In the rest of the cases, and in particular the case ours, is more profitable and advisable the unloading in hopper.
COMMON FLOW CHART FOR YOUNG WINE, RAISING AND RESERVE.
PREPARATION OF THE FOOT OF CUBA
GRAPE HARVEST
TRANSPORT TO THE WAREHOUSE
GRAPE RECEPTION
HEAVY IN SCALE
SULFITADO UNLOADS OF THE GRAPE IN HOPPER
DESPALILLADO-ESTRUJADO RASPONES 5-10%
ENCUBADO FULL DEPOSITS TO 80-85%
OVERCOME
FOOT OF CUBA FERMENTATION
DESCUBE
PRESSING RESIDUES MUST
END OF FERMENTATION
IT CAME YOUNG (J) CAME RAISING (C)/RESERVE (R)
CLARIFICATION FILTRATION RAISING IN BARRELS
STABILIZATION
FILTRATION HOMOGENIZATION
LABELLING
PACKAGING
STORAGE
DISTRIBUTION
OF THE GRAPE TO THE WINE.
SPIRITS
The spirits have their origin in the process of alcoholic fermentation. All liquid chaptalisation undergoes this fermentation of spontaneous way due to the leavening action that, in the absence of air, destroys the glucose and other sugars producing carbonic anhydride and ethanol.
The life of leavenings in the liquids is different from the one from the moulds since, while these last ones live in the surface, the leavenings grow in the mass of liquid. Sometimes they raise the surface forming a called film: veil. The leavening ofit came, for example, one is on the grapevines in the period of maturity, happens to must in the phase of estrujamiento of the grapes and later it initiates the fermentation of this one to transform it into wine.
In the alcoholic fermentation different leavening species participate. Most interesting they are the following:
A. “Sacaromiectos”
- “Saccharomyces ellipsoideus”. She is one of the most active leavenings in wine production. Fermenta glucose, saccharose and maltose.
- “Saecharomyces apiculatu”. It has much importance in the wine fermentation and of the cider. It only ferments the glucose. It stops reproducing when the alcoholic concentration of a liquid reaches 3 4%. In the case of wines, when it is arrived at that concentration begins to act the “S. Ellipsoideus”.
- “saccharomyces. Carlsbergensis”. It is also developed in the must of the beer. It ferments the glucose, maltose and saccharose.
Also there are detrimental leavenings in the alcoholic fermentation as they are, among others:
- “Saecharomyces pastorianus”. There are three varieties, one of them produces dry wines of rough flavor. The other two act on the beer producing liquid turbid and of bitter flavor,
B. Not “Sacaromiectos”
- “Torula”. Form veil in the fermented liquids communicating bitter and disagreeable flavors.
- “, Mycoderma vini” “M. Cerevisiae”· they also produce veil in the surface of the liquids. First he is aerobic, transforming the alcohol into CO2, and water (flowers of the wine).
The special leavening preparation is one of the problems of the fermentation industry, since certain leavenings properly chosen are those that communicate the special flavor to different drinks.
Since most of the leavenings act only on the glucose whereas, very few make on the rnaltosa and the dextrin, in the alcohol obtaining on industrial scale it is necessary to resort to rich amylase fungi that hidrolizan the starch and the dextrin.
Some of these fungi continue the transformation disturbing the sugars obtained in alcohol, so is the case of the “Aspergillus oryzae, that produces sake, spirit, with a 4% of alcohol and flavor to fruits, obtained of rice grains. In other cases it is necessary to associate the fungi to leavenings.
The operations by means of which the grape is transformed into wine know with the wine production name.
The systems defer much from a place to another one according to the wine that are wanted to obtain and the customs and traditions of the place. But the great groups of wine productions: in target, pink, clarete, red, always respond to general landlords.
Technical wine production is art and at the same time, but it must first of all be the application of a knowledge of the general principles that govern the phenomena of transformation of the wine grape.
The wine production process includes/understands a series of stages, directed to the obtaining of a quality wine. Nevertheless, a single of those stages, the fermentation, goes to be the true person in charge of the process transformation of the wine grape.
The scheme of the transformation of wine must is complex and almost miraculous. In the past, before the discoveries of Pasteur, the fermentation like a process of spontaneous decomposition of must like organic matter was interpreted. Pasteur demonstrated that the fermentation takes place by means of leavenings when these live without air and transform the glucose of the sugar of must del that nourishes in alcohol and carbon dioxide gas.
The schematic reaction could be the following one:
C6 H12 O6 = 2 2 C2 H6O + CO2
Glucose = alcohol + carbon dioxide gas
In the reality this is fulfilled in 90% of the cases, but the fact is very complex and besides alcohol and carbon dioxide gas they obtain a great number of substances: acids, alcohol, etc…, some in minimum amounts.
Some of these substances (glycerin, succínico, acid acid acetic, acid pirúvico…), they play a fundamental role in the organoleptic characters of wines.
Must to ferment, is clouded, it is warmed up and it given off carbonic. There it gives the sensation of which it boils and of the fermentation name.
The alcoholic fermentation is realised thanks to the leavenings that are fungi unicellular ascomycetes of an approximated size of 2-6 microns and they are in natural state in the superficial layer of the ground of the vineyards.
During the time of maturation of the grape they adhere to the wax film that has grains of grape (pruína) to the being transported by the air or the insects. Thus they arrive at the warehouse when mixing itself with sweet must begin to be developed and to multiply.
A great number of species and leavening races exist that are different by their aspect, its properties, their ways of reproduction and the form into which they transform the sugar. The leavenings of the wine belong to a dozen of sorts each divided in species. The leavenings when being in favorable means reproduce (by gemación and formation of esporas), multiplying of considerable form and favoring thus their intervention. In few minutes and of incessant form they duplicate his number if they are in that favorable nutritious means for his development.
For leavenings that are fed on sugars, the alcohol that produce in the metabolism of the same is a remainder product and therefore, disadvantage. For this reason, as are consuming sugar and producing alcohol, the means to them are become adverse. Nevertheless, the natural selection has caused that has been generated a balance for native leavenings of each locality, enters its resistance the alcohol and the natural wealth sugar of the grapes produced there. For that reason the alcoholic fermentation finishes when practically all the sugar of the wine has been transformed into alcohol. It is always a small part without transforming call residual, measured and evaluated sugar like reducing sugars.
The monitoring of the fermentation is essential and it is reduced to the control of two parameters: the densidad and the temperature.
4.4.7. SULFITADO.
The sulfitado one consists of the sulfurous anhydride addition in the processing of the grape. The sulfitado one is used from old in the elaboration of the wine, can be added to the grape, to must and the wine. At the moment almost all the table wines receive major or minor amount of sulfurous anhydride, in wine production and during its conservation.
The main properties that take to use the sulfurous one are:
Effect antioxidant, by its avidity by oxygen.
Antioxidásico effect, by its capacity to inhibit polifenoloxidasas.
Antiseptic effect, mainly in front of bacteria.
The first sulfitado operation of takes place in the hopper where sulfurous anhydride in the form of potassium metabisulfito is added. The dosage is realised manually, as the grape goes being unloaded in the hopper and being transported until the interior of the warehouse by means of the advance of the screw sinfín. When the grape harvests arrive healthy the dose of potassium metabisulfito that is added to the grape is included/understood between 5-7 gr. /Hl. However, the dose is greater when the sanitary state of the grape harvest is not the adapted one, since there is to make sure that the leavening population is sufficient. The dose of sulfurous is very important, since doses inferiors to the optimal one would leave the unprotected wine, and higher they cause some problems, that are necessary to know:
The sulfurous one is combined, losing its properties, and the wine is without protection.
They can induce the undesirable made up formation of the metabolism of the sulphur of leavenings (sulfhídrico and later mercaptanos).
One becomes difficult to the development of the lactic bad fermentation, that is realised by lactic bacteria, and by which has special avidity the sulfurous one.
The wine presents/displays the sharp and irritating scent of the sulfurous anhydride and leaves at the end of the tasting a characteristic bitterness.
One neutralizes the aroma and bouquet characteristic of the wine.
The distribution of sulfurous must be realised of homogenous form and uniforms by all the mass of must or came. The sulfurous one will not be really effective until intimately it is not mixed. Must just extracted has a great capacity of oxygen consumption, if a part of the mass is without mixing, will be unprotected.
Besides the dosage manual they exist sulfitómetros, that is used in some warehouses and that can be fixed or movable, automatic manuals or.
The simplest model is the manual connected to a rubber that is introduced in the deposits, according to the needs. In order to transport the liquefied gas bottle wheelbarrows are used. In this model the water gas does not dissolve previously, reason why the mixture is not going to be so effective.
At the moment in the warehouses facilities for automatic sulfitómetros exist, composed by the following elements:
A stainless steel tank, to store the aqueous solution of sulfurous. This deposit can feed several sulfitómetros. It will be connected by means of a pipe to the gas bottle and will be equipped with water feeding.
A measure pump, that is true sufitómetro. Able to exactly dose the required amount of solution.
One or several injectors, on the grape harvest pipe.
A flow-meter, to know the volume sent and a filter aspiration, to eliminate possible impurities.
Automatism.
This installation can be coordinated with the grape harvest pump, so that it doses envoy by this one by vol. That is to say, the measure pump only acts when it makes the pump of grape harvest.
STRIPPED - SQUEEZED.
STRIPPED.
The stripped one consists of separating raspón of the grape grain. It can be realised before or after the extrujado one comes realising before. Although the present estrujadoras treat the grape smoothly and in principle, they do not have to break the stalks, seems logical that some friction will take place. Soon if they are wanted to take advantage of the benefits the stripped one, must be made before. These benefits are:
It prevents the disagreeable crossing to the must of flavors and aromas (bitter, herbaceous, “to green”…), that comes from substances of raspón and which they would embastecerían and harden the wine.
A diminution important of the volume is obtained to encubar. In weight it does not represent more of a 5-7%, in normal conditions, but in weight it arrives at 30%.
A greater extraction of color is obtained during the maceration, because raspones absorbs matter colouring.
Wines of greater alcoholic degree are obtained, because the stalk contributes water. Generally, it changes the composition of the wine that will have major acidity and minor contained in potassium.
It facilitates the control of the temperature, since raspones absorbs much heat.
Nevertheless, the stripped account with some disadvantages, since it makes difficult the pressing, the fermentation, and sometimes him fault to oxidize to must.
The technology used for this type of operation responds to a horizontal machine, that consists of a metallic housing in whose interior perforated cylinder lodges or and an axis equipped with trowels. The grape falls by the hopper superior to the interior of the cylinder and as a result of the turn of the trowels, raspones separates and the grains tend to happen through the perforations of the cylinder. The grains are gathered by the part inferior and in many cases they happen directly to the estrujadora. Raspones leaves by the opposed end of the estrujadora.
The trowels turn at low speed, not to damage the grape and in sense in opposition to the drum, being improved therefore the separation of grains and raspones. The estrujadora is of stainless steel.
RASPONES EVACUATION.
Raspones is the resulting by-products of the stripped operation of. These are very polluting, for that reason their spill to the land is illegal, and strongly is sanctioned. Raspones agrees to remove them the sooner from the warehouse. This type of by-products is destined on sale to specialized companies, use that it to elaborate fodder for animal. For the evacuation of the residues, one is used vacuum cleaners of raspón, whose equipment would be made up of:
A pneumatic vacuum cleaner, driven by an electrical motor.
A hopper when coming out of the estrujadora.
A pipe that takes raspones until an appropriate place.
SQUEEZED.
The squeezed one consists of bringing about the breakage of the peels and the loosening of the pulp, to facilitate the exit of the juice, without getting to break, nor dilacerar the solid parts.
In squeezed it goes to have two fundamental functions in the wine production process:
Propitious leavening seedtime in mass, as a result of the dispersion of the juice and the ventilation.
It facilitates the maceration, because peel increases to the faying surface juice -.
The crushing machine of rubber rollers is the habitually used technology to carry out this operation. In these machines the squeezed one takes place when being compressed the grape between two cylinders that turn in opposite senses. The grape also enters by the part superior, by means of a hopper, leads that it to the body of the machine where the cylinders lodge. These are placed in parallel.
The cylinders lodge in eccentric boxes to be able to regulate their separation based on the size of the grain, the state in which is the grape harvest and of the degree of crushing that we want to obtain. They also take a clutch system that makes separate to the cylinders in case strange bodies are introduced (stones, metals…), that could damage the surface of the same. The rollers turn at low speed, not to destroy the grape.
The rollers are cylindrical with conjugated profiles, with which it increases the surface of friction and, therefore, the yield of the machine. The cylinders are of rubber, and so the treatment of the grape is very smooth.
The main advantages that present/display are:
Very smooth treatment of the grape harvest.
Adjustable separation and, therefore, squeezed degree of optional.
High performances.
Minimum ventilations.
Breakage in solid parts, nor desgarramientos do not take place.
Also this type of machine presents/displays some disadvantage that derives from a bad use. The squeezed one can be excessive if the cylinders are joined much.
Another variant of estrujadora exists, whose use has been displaced by the estrujadoras of rollers, and that respond to the name of estrujadoras of centrifugal action of high speed. This type of machine has been prohibited by the Regulating Council of the Denomination of Origin Shore of the Arlanza, since they cause forts ventilations of the mass, when applying the centrifugal force.
ENCUBADO.
Once it has been stripped and squeezed the grape harvest it must take until the deposits to encubar and to initiate the maceration. The transport of the mass is realised by means of pumps of you graze and pipes. The pumps of graze like those of grape harvest, they must treat the mass smoothly and avoid ventilations, but the truth is that this transport is not good for the quality of the end item, is necessary to try to shorten it and to realise it in the best possible conditions. Later the unloading in the deposit also must be careful trying not to squash and to strike too much the mass.
Once the grape in the deposit, that does not have to fill more of a 80%, to avoid the underflow once initiated the fermentation, begins the encubado one, during which the maceration takes place.
The maceration is the most decisive process of red wine production. The principles must be known very well govern that it and that factors take part.
During this stage not only one obtains the color, but all the components that are going to determine the final organoleptic characteristics to us of the wine. Between those components they are polifenoles and tannins, the compounds responsible for extract, the aromatic substances, that can be considered positive. But also substances responsible for vegetal flavors and scents are extracted, generally nondesirable.
At the time of choosing a deposit adapted for the encubado one of the red grape harvest it is necessary to consider two aspects, that are handled you graze and that at the beginning the fermentation, the given off carbon dioxide gas elevates residues, nuggets and other particles and suspension forming a called layer superior hat.
The model of deposit used for the more habitual encubado one is the vertical autovaciante stainless steel deposit. One is a drum magazine, of design vertical, similar to the employee for targets, constructed in stainless steel AISI-304, except for the last ferrule, equipped with water curtain like cooling system around the hat and with the other accessories. The fundamental difference is in the devices for the treatment of you graze. These containers have the conical, off the track bottom towards the frontal part. In addition, they take to a set of grids located in the perimeter inferior of the deposit, adapted to the bottom, to facilitate bleeding. And finally, they take a system to extract the residues. They own a door inferior of sufficient width like evacuating with facility.
The new technology of nowadays has made possible the existence of special depots for this operation when connecting systems of agitation in the interior to facilitate the homogenization of you graze.
OVERCOME.
The overcome ones are operations conducted during the encubado one of the red ones to favor the extraction of the substances of the peel, but mainly to cause their diffusion by all the mass of liquid.
The overcome one consists of extracting the liquid by the part inferior of the deposit and adding it by the part superior. It can be realised in the same deposit or put in one interval. With this operation it is obtained:
To air the mass being caused a greater development of leavenings, a greater fermentativa activity and an increase of temperature. This can be a problem in some cases.
A greater homogenization of all the mass.
An increase of the maceration and the dispersion of the extracted substances.
In the overcome ones a loss of sulfurous and alcohol by evaporation takes place.
The overcome ones are realised after filling Cuba. In order to homogenise its content, to 20-24 hours and later at the end of the fermentation. Later this operation will be repeated twice to the day during the period that lasts the encubado one. For greater exactitude, these overcome go away to distribute one and another one in the evening in the morning.
To carry out this operation to it the warehouse uses the used pumps to realise the transfers. Inferior of the deposit to the surface is pumped directly of the part.
ADDICTION OF THE FOOT OF CUBA.
The foot of Cuba preparation at the beginning of wine production process is addition in the deposits to favor the starting of the alcoholic fermentation.
ALCOHOLIC FERMENTATION.
Once encubado must, it is left in rest so that the fermentation takes place, that will allow the true transformation of wine must.
The fermentation is the key phenomenon of the wine production process. Without him we would not have wine and as we can to suppose, if it is not taken care of that it takes place in the best possible conditions, we will not get to obtain quality wine.
The fermentation lasts approximately 10-15 days, during the 8-10 first days takes place the boisterous fermentation, in which the activity of leavenings is maximum. It agrees with the moment of more abrupt reduction of the densidad and with the maximum carbonic loosening of and increase of the temperature. Later the level of nutrients of must descends, as soon as it is sugar to consume and the alcohol begins to be toxic for leavenings. The fermentativa activity slows down, the reduction of densidad is very slow, the reduced loosening of carbonic and the temperature stays. During the days that the fermentation lasts the enólogo is in charge to daily take the data from temperature and densidad.
The fermentation deposits also have evolved much during the past few years, although it is very common to find in some cooperative of the Shore the concrete deposits, sometimes as merely decorative instruments and others to give use. They are great containers of concrete and iron armor. Normally in the form of use, that later they were closed with brick to a certain height, leaving a sanitary emptiness. The concrete deposits must be had to avoid the contribution of CaCO3, to the being attacked by acids of the wine. Inert, impermeable and resistant coatings are used to the blows, the solutions of washing and wine acids. Most frequent they are the resins epoxi, although they exist others. The Regulating Council of the Denomination of Origin forces the warehouses that use this type of deposits to cover their interior with this type of coverings before the grape harvest. This type of deposits counts on a series advantages and disadvantages that I create necessary to enumerate.
Advantages: Different uses (fermentation, storage…)
Easy cleaning.
Easy construction.
Long duration.
Relatively low price.
Disadvantages: Expensive maintenance.
It is difficult to evacuate the heat during the fermentation.
The deposit more extended by Shore of the Arlanza is the stainless steel tank. The used stainless steel belongs to the group of the nonmagnetic ones and within this one to the austenitic ones, which means that it is essentially an iron alloy with chromium and nickel. It is type of deposit is formed by two qualities different from steel the AISI-340 and the AISI-316. All the deposit is formed by the type of steel AISI-340, except the last ferrule, that is constituted by AISI-316. It is realised in this way, since during the fermentation the loosening of carbonic can bring about a sulfurous accumulation of in the part superior of the deposit. These deposits are placed on concrete large stone benches with the purpose of to avoid
the humidity. These deposits present/display a series of advantages and disadvantages.
Advantages:
They are unalterable and innocuous.
They present/display an almost perfect air tightness
Of easy cleaning and disinfection.
They have a good thermal exchange capacity, reason why they evacuate the heat of the fermentation well. In addition control systems of temperature can be adapted them easily: shirts, coils…
They do not need maintenance and its duration is almost limitless.
They hold an ample rank of pressures.
Different volumes and models, ample versatility can be constructed in.
Disadvantages:
The unique disadvantage is almost its lifted price.
The fermentation is an exothermic process that releases energy to means in the form of heat. Temperatures lifted during the fermentation are not adapted, and in extreme cases they can get to be dangerous, since shutdowns in the fermentation can be produced, increase of the losses of alcohol by evaporation, loss of varietal aromas…
The temperature of the fermentation usually oscillates between 20-26 ºC. The abrupt increases of temperature during the fermentation must be controlled. For it a series of direct methods exists, that help us to descend the temperature until suitable levels.
The used system to control the abrupt increases of temperature during the fermentation is the one of shower or water curtain. It consists of making fall on all the outer surface of the deposit a water curtain, by means of a perforated pipe that is placed in the high part following the perimeter of the deposit. The foundation of the refrigeration is the same that the one of the “earthenware pitcher”. The water of the curtain evaporates and to change of state it needs to absorb heat, that takes from the interior of the deposit. It is necessary to obtain that the water lamina is very fine, so that the evaporation takes place.
At the moment that the enólogo warns an abrupt increase of the temperature during the fermentation will start up the cooling system. In the part inferior a collection channel exists to collect the water and to send it to a septic grave, since the used water to cool the deposits does not become to recover.
The main advantage of this system is the simplicity of the installation and, therefore, his low cost of investment. In his con could think that only he is able to reduce some degrees of temperature, but that is sufficient in our case, since in the zone of Shore of the Arlanza the temperatures of the days during which it is developed the fermentation are not too high. The cost of water is considerable in this system.
Another one of the extended cooling systems more, is the one of coolant jackets. Like the water curtain settles on the tanks, and by the interior of these coolant jackets cooled water circulates. The shirt is constructed, like the deposit, in stainless steel and had with an insulating material. On the inside of the shirt they are the channels of water circulation. It is had concentric form to the deposit.
The tanks can have an a or two shirts based on their volume. Normally, up to 50,000 liters it is sufficient with one. This shirt is located in the part superior, in the zone of the hat.
The main advantage with the east account method is that it allows to reduce to more degrees the temperature than the water curtain. The water consumption is smaller since it allows the recirculation of the water without needing being recovered in a cooling tower.
DESCUBE.
Descube constitutes the end of the maceration. The liquid consists of bleeding the deposit by the part inferior extracting to take it to another deposit where it will conclude the fermentation if it has done not yet it. You graze are extracted later and they take to the press, to be able to extract the rest of must wine that they have left.
The encubado end of is a very important point for the quality of the end item. The enólogo is the one in charge to determine the optimal moment to carry out of descube. For it one is worth of a series of analyses realised in the laboratory in which will determine a series of parameters like the densidad, the color and one will be realised tastes to determine the organoleptic characteristics of the wine. Without place it doubts the sensorial test is most complicated, since its correct accomplishment depends on a great number of factors. On the decision of the enólogo of the warehouse great part depends the e him success or failure of the wine production process.
The young wines are descuban before the wines destined to raising. This must to that during the raising, part of the colouring matter precipitates and is lost. In addition so that a wine has supported the raising in perfect conditions must have a “suitable structure”, this includes, colouring load and extract.
When the received grape harvest has been of good quality is put under it prolonged encubado because it is in her where starting off can be removed more. On the contrary, when one is grape harvest of deficient quality, the times are reduced of encubado.
In order to carry out the operation of descube we counted previously on the described autovaciantes deposits that facilitate the operation to us.
PRESSING.
You graze extracted of the deposit must take to the press to obtain must - wine that still they have. The liquid that removes from bleeding is the one of better quality, the “tear”, that will be destined to the best one of wines. The one of the press can separate in several qualities. The obtained one with little pressure is also of great quality and can be united to the previous one. The one of majors pressures is a “press” and it will be destined to current wine. Once the grape is introduced in the press takes place the separation of the juice of the grape, must, content in the vacuoles of the cells of the pulp of the berry, by means of pressure, until the drying of the residues.
The pressing is a fundamental operation in wine production since on its correct accomplishment the quality depends of the future came, for that reason we must consider a series of factors at the time of carrying out the operation:
The pressing talks about the separation of the juice, the squeezed one or expressed it corresponds to another operation.
A pressure very lifted does not shorten the time of pressing, but it causes that the channels of drainage of must are obstructed more quickly.
Pressures lifted during a period of long time do not favor the yield of the pressing either. He is preferable to apply stronger pressures in short and frequent intervals. Later to loosen again grazes and to return to apply them.
The thickness of the mass of grape harvest influences in the yield of the operation, for a applied pressure. If the thickness is very great it does not have sense to apply strong pressures.
The previous crushed one yes shortens the time of pressing. At the most defeats are the grapes and, therefore, the cells, major are the speed of exit of the juice.
Some quality factors exist that to carry out itself during the operation of pressing, augur the obtaining of a quality wine and which they depend as well on the type of used press.
Aside from mentioned previously with respect to the relation between applied pressures and the yield, musts of greater quality are obtained to small pressures. As we increased that pressure must will be of worse quality.
The system that exerts the pressure must try smoothly to the grape harvest trying not to produce dislacerado, nor breakage of solid parts, that contribute to increase the mud content of must, which they embastecen the product and they contribute disagreeable flavors.
A time of prolonged pressing, especially if there is breakage of solid parts or whole grape is pressed favors the maceration with raspones, nuggets…, which goes to the detriment of the quality of the wine. It also increases the oxidation and the color intensifies.
The press must be constructed so that the ventilations are minimum.
Independent of the type of used press, musts based on the pressures applied for their obtaining will have to be divided and taking care of to separate different qualities.
Throughout the years, the operation of pressing has been probably one of which it has evolved more from the technical point of view. They have been used different types from press, that they have been improved with time. At the moment it is possible to be verified how in our days centennial systems coexist, like old lagares, with the most modern technologies.
The pneumatic membrane press is the used one for the operation of pressing. They are presses of horizontal axis, but in its interior a membrane exists that exerts the pressure on the grape harvest when this is inflated by air.
They are made up of a stainless steel cylinder in whose interior the membrane lodges and that for of pressing camera. The press load by a lateral inner door, an a full time begins to swell the membrane and, therefore, to press the grape. Majors can be applied to several cycles with pressures every time, between each cycle deflates the membrane, so that it loosen grazes. The drum can turn to facilitate the crumbling and the final unloading of residues. Stock-market occupies only the part more or less inferior of the drum, adapting to this one until half. When swelling itself it presses the grape against the opposite part of the same and must flows by parallel longitudinal channels to the generatrices of the cylinder, until a collector tray. The drum is constructed in stainless steel, as well as the collector tray and all the parts in contact with must. The membrane is of an a nylon fiber, very flexible and of high resistance.
This type of press counts on a variant that differentiates the disposition to him from the membrane. This press denominates axial press or of central lung, in which the membrane you have yourself concentric form to the longitudinal axis. When swelling itself it presses the grape against the walls of the drum, that is perforated to facilitate the exit of must. This one allows the axial load.
This type of presses takes a robot, where increasing cycles, times and pressures can be memorised different programs from pressing, combining. Its operation is totally automatic.
This type of presses counts on a series of advantages and incovenientes that is possible to enumerate:
Advantages:
The pressures are small (2.5 kg cm2) and the form of very smooth pressing, reason why obtained must is considered of great quality.
The danger of oxidation of must is minimum, still more in the second type, where is must gathered by the channels of drainage and lead to a collector without getting to be in contact with the enemy with oxygen.
In spite of being applied to smooth pressures, the yield of the operation it is elevated, because the pressure is exerted by all the drum. In this aspect the variant presents/displays majors advantages, in which the pressure is exerted of radial form in all the directions around the axis. Then, in this one the times of pressing are smaller.
They are easily automatizable and its handling is relatively comfortable.
The capacities are average, very similar to which has the other horizontal presses.
Disadvantages:
Although the load system has improved, even those of central lung that present/display axial load, it continues being discontinuous. It is precise to load the press, to press next and unloads to return to fill later. In this they can go of 2 to 3 hours. Soon they make a pressing very delicate and effective but time is needed.
Probably the main disadvantage that presents/displays is its lifted price. They are very expensive and proportionally more, whichever smaller capacity they have, because what it raises more she is the robot. We think that the press is at the most used 2 months to the year and that its election must be considered much, so that he is profitable.
In the present wine producing companies, every time the tendency is greater towards the presses of great capacity, economic since they give to major yield. They are the calls “continuous” presses. Whereas the previous ones work with very low pressures but of discontinuous way, the continuous presses of screw need a pressure considerably superior. Nevertheless, its yield is economic, due to the reduction of the time of pressing and to the simplification of the work.
In the presses of endless screw the grape is tightened against the valve of previous closing or an adjustable cone by an endless screw of transport that turns slowly within a perforated cylinder; the stepped on grape stagnates against the closing valve or the adjustable cone, forms a cork and in this way it establishes a fall of pressure in direction towards the exit of the residue. The backward movement of the grape is avoided that is being loaded by means of an arresting gear. In this case the endless screw nontour permanently, but is tightened hydraulically forwards by the piston; it presses the stepped on grape that is against the cork of residue in front of the stagnation door. Soon the endless screw returns backwards and transports the grape stepped on fresh towards the compartment of the residue. It presses it without turning, and it returns to repeat the process.
In spite of the economic advantages and of yield that the use of this type of press represents, it offers a series of disadvantages.
The exerted pressures are very strong, when the run out completely the residues, extract the last fractions of must, that are those of smaller quality.
Breakage of solid parts (nuggets) by the friction between the screw and the camera of pressing can take place. This is quite negative for the quality of the future came.
This type of press (screw) has been prohibited by the Regulating Council in the wine elaboration protected by the Denomination of Origin. Of the same form the same specific Regulating Advice clearly in the Regulation: “The extraction of must or the wine and its separation of the residues will be applied to pressures adapted for, so that the yield is not superior to 70 liters of wine or must by each 100 kilograms of grape harvest
FERMENTATION MALOLÁCTICA.
One is a controlled process carried out by lactic, present bacteria in the grape. During the maloláctica fermentation the transformation of the málico acid that comprises of the composition of the wine, in lactic acid takes place.
For the red wine the bacterial decomposition of the acidity is considered a quality factor: without decomposition of the acidity the true red wine does not take place. On the one hand due to the increase of the pH as a result of the lactic acid formation and of the decomposition of lactic acid and the decomposition of málico acid, and by another one due to the metabolic products, that have influence on the flavor of the wine, doing it rounder, smooth…
The lactic bacteria that carry out this operation are sensible to the SO2. Not only to the SO2 it frees, but about 50 fixed sulfurous acid mgs can inhibit their activity and delay the activity and already delay the decomposition of the acidity. Consequently much taken care of at the time of dosing the sulfurous one in hopper is due to have, since an overdose can prevent that the maloláctica fermentation is carried out.
The optimal temperature for the development of the maloláctica fermentation is placed over 20ºC. To these temperatures the activity of the lactic bacteria is increased. Temperatures inferiors bring about the inhibition of the activity of this type of bacteria, delaying the transformation of lactic málico acid acid. The maloláctica fermentation takes place during the months of winter, when the environmental temperatures are low. To such temperatures process even slows down can get to stop itself. In order to avoid it, air-conditioner get ready in the elaboration ship of a system with the purpose of to maintain the temperature suitable.
REST IN DEPOSIT.
It is normal that the wines after the fermentation appear turbid. With time and with the transfers a natural sedimentation takes place. On the one hand the particles in suspension are settling by gravity. On the other hand the wine colloids: tannins, proteins and pectinas, can lose the stability by different reasons (phenomena of polymerisation and coagulation, pectolíticos enzyme action) forming flóculos and settling. That is to say, the wine remains during a time in the deposit to finish with a clean aspect.
. CLARIFICATION - FILTRATION.
Sometimes, the process of sedimentation of particles is very slow reason why it is necessary to force and to accelerate the process by means of a clarification. The young wines must leave soon to the market and there is no sufficient time so that they are clarify spontaneously, in addition, they are always in the wine substances of colloidal nature that could be destabilized and later cloud the wine in the commercialization process. This would be a quite serious defect.
At present moment it is very difficult that a wine leaves to the market without to be filtered. The practice of the filtration has extended because the consumer usually does not accept that they appear sediments at heart of the bottle. They are customary to perfectly clean wines and shining and this can be obtained with facility by means of the filtrate. Nevertheless, the presence of “posos” not always is indicative of a defect. Those consumers understood in the matter, prefer that the great wines, that usually are red of long raising in barrels and bottle, present/display these “posos”. This type of consumers considers a quality factor. In addition, many experts are not in favor not even to filter these wines; first, because its long period of raising allows them to make a clarification secondly, natural and because they consider that when passing them through the filter they are going away to lose essential components for his quality.
The type of filter but used to carry out the filtration is the one of territories of diatoms, of different classes.
This type of filter (earth diatoms) receives east name because I milk filter is constituted by a layer or filter earth cake in this case of diatoms, although exist other types of earth. In order to form I milk these filters usually they have a provided deposit of agitation system, where the wine with earth is mixed previously. The support is constituted by horizontal discs or plates placed inside the body of the filter, around a central axis. The filter cake forms on these plates doing to pass a mixture of water and earth through the filter. The wine enters by the part inferior, also mixed with territories of diatoms and as a result of the pressure, it tends to happen through the cake to the interior of the plates leaving, already leaked, by the centralized fire control.
The high yield of the territories filter of diatoms has generalized its use in the majority of the warehouses.
Another one of the filters clarifiers that enter in competition with the previous one is the filter of plates. This one is formed by cellulose fiber plates, that have a size of pore determined according to the filtration degree. Normally, these pores are reduced in the direction of advance of the flow, so that the dirtiest wine enters first by the pore plate greater and is happening through smaller pore plates according to is cleaned. One is thus able to increase the capacity of filtration and to avoid that the filter colmate.
One of the main problems that raise east type of filter is the possible development of moulds in its surface, that can give rise to flavors and disagreeable scents in the wine.
STABILIZATION BY COLD.
Once finalized the filtration it is come to the application from cold to the wine to precipitate those substances contained in the wine that are lábiles to low temperatures (proteins, crystals, tartrates…). The wines for the consumption are put under at the moment fast finishing by economic reasons. Frequently the process does not last more than weeks. A finished disadvantage of this accelerated is pronounced in the tendency that has these wines to precipitate tartrate and other crystals if once bottled are put under low temperatures.
For that reason it is tried to accelerate the precipitation by crystallization of tartrate and to obtain that the wines are stable as far as tartrates
One knows that the tartrate precipitates after the fermentation, as much majors are the fast temperature differences and so much more and completes is the precipitation of tartrate. The more slowly it ferments must and the more to regulate is the temperature of fermentation, so much more slowly and in smaller amount the tartar hurries. This can lead to that a part of the same remains long time in the wine in supersaturated solution, precipitating of continuous form and even already within the bottle if the wine has been bottled soon.
The stabilization is realised in stainless steel tanks, putting under the wine to a subcooling and mantiendo it to a temperature near the freezing point. The approximated temperature which the wine must be put under calculates by the following formula:
Temperature ºC = + 0.5 to 1,0
The wine in the deposit to the resulting temperature will stay to apply the previous formula during a period of time between 8 and 15 days.
FILTRATION.
Next, and passed the period of stabilization by cold, it will be come to the filtrate, in order to eliminate tartrates and crystals. The filtrate system used in this operation is the same to the used one previously.
RAISING IN BARREL.
Once finalized the rest in deposit of the wine, this one is introduced in barrels of American and French oak to initiate a long period of raising, whose duration will depend on the type of wine that is tried to elaborate (raising, reserve or great reserve).
The wood barrel has a typical influence on the evolution and the finished one of wines. Until the moment at which the wine has reached a maturity sufficient to be bottling, this influence is positive. So much more intense the more it will be elevated is the quality of the wine, and no other type of container can influence the wine in the same form that the barrels do of wood. This influence will be so much more insignificant the more low is the quality of the wine and the more short he is finished his.
Nevertheless, when the period of raising too much is extended, the wine stored in the barrel is disturbed more and more. The reduction of the quality finishes finally in a dry flavor, to wood…
The enólogo will be the one in charge to determine by means of sensorial analysis the moment at which the raising in barrel, and stopping it by means of the decanted bottling or of the wine to a deposit has finalized. If it is let pass that moment optimal, the value of the wine will descend with major or minor rapidity.
A factor very important to consider during the period of raising is the decreases that take place in barrels full until the cork. One is amounts of wine that, as a result of the evaporation, of the changes of temperature, the loss of CO2, the wine absorption on the part of the wood of the barrel, etc., disappear of the container and must be replaced by wine for filling.
The proportion of decrease, often considerable, is one of the essential defects in containers of finished, because important disadvantages for the wine take place:
On the surface of the wine detrimental microorganisms are developed, often even in spite of the protection provided by a nitrogen layer or ineffective sulfitado.
In the limit between the wine and the air an increase of the content in aldehyde takes place, and with a detrimental loss of SO2, oxidations and alterations in the wine.
The loss of carbonic acid and aromatic substances takes place with greater rapidity, of “bouquets” especially volatile.
The decrease does not concern the loss of wine solely, because also the alcohol content can be reduced in some cases.
In order to avoid injurious oxidations and the development of detrimental aerobic organisms, is due to come to periodic filling up from the barrel and to a continuous control of the operation of raising. The filled up one is a measurement that in the case of the wood barrels is applied obligatorily after each taking of sample. It is realised periodically, every 15 days. If the filled up one neglects, soon the influence of the air bubble will be clear on the scent and the flavor of the wine, through increase detrimental for the wine of the free surface.
The filled up one is realised by means of a stainless steel jar to avoid possible contamination of the product with iron.
What differentiates to wines raising, reserve and great reserve is the duration of the process of raising in barrel and aging in bottle. These minimum limits of raising in barrel come fixed for each type of wine to the Regulation of the Regulating Council.
It is going to be very important to control the temperature and the humidity of the raising ship, since they are going to influence in the decreases of the wine. Thus, in spring when as a result of the elevation of the temperature, the wines dilate, he is better not to touch the barrels, because whenever it is abre the cork then losses of wine take place. In the raising ship air-conditioner has been had a system, to palliate the influence of the external temperatures on the ship.
SULFITADO.
Previous to the young wine bottling, it is come to the dosage from sulfurous, to favor the suitable conservation of the wine throughout his life utility. The right dose must be added, since to happen it could give rise to us to problems in the consumer by his irritating character. Doses below the optimal one would leave the unprotected wine, being exhibited to possible oxidations and microbial contaminations.
The enólogo is in charge to measure the amount of sulfurous frees that it is dissolved in the wine and based on it the dose to add will be variable. The correction of sulfurous is realised until reaching an approximated amount to 25 gr/Hl of sulfurous frees in the bottled wine, that assures the conservation the product.
ALTERATIONS AND DISEASES OF WINES
We understand by alterations in generic sense those modifications that we found in the organoleptic characters and the properties of the wine.
The aims that we persecuted are:
to stop the cause of the alteration
to assure the health the wine
to restore the integrity of those components affected by the alteration and to destroy the products cause that it.
The halting of the causes is obtained in almost all the cases. Not therefore the solution of the other two points, since there are serious difficulties in it.
The alterations, can have diverse origins and appearances, it is necessary to individualize in the cause causes that them and to distinguish them in defects and diseases.
The defects find their genesis in causes of physical and physico-chemical nature. The diseases must to causes of biological type or directly derived from the activity of the microbes, or also to the action of drastic substances that can act independent of the organisms have produced that them.
Defects of the scent and the flavor
Flavor to mould
Some confuse well distinguishable the unmistakable flavor and of the mould with the one of the liguero enmohecimiento. They take it to others by the same thing. Easy it is to differentiate them.
The light enmohecimiento is pronounced in particular in wines coming from mouldy grapes and this subject to disappear after some time, when it is not gotten up in the wine and rancid wine coverall is solved like an organoleptic improvement. This flavor derives coverall from the development of the “Ash-grey Botrytis”. Some times it can appear by vegetations of fungi in the containers.
To difference, the flavor accused of the mould besides persistent never favors. It has origin in moulds of the sort “penicillium glaucum or crustaceum” “aspergillus”, etc… that attack the humid containers of the warehouse. Their particular flavor and scent give essential oils it made by the mould. It is fought of the diverse ways, most effective is with healthy and odorless olive oil finísimo.
Not long ago the use has been introduced to use instead of vegetal oils pure petroleum jelly oil.
Another procedure that offers good results is to use 15-20g. by mustard flour hectolitre.
Also coal at the rate of 50-100g can be used. by hectolitre.
FLAVOR TO WOOD
It is due to the bad conservation of cubas, barrels and others, the worse one is the one of chestnut tree wood. Generally it is not easy to clear, of can attenuate with blood of ox, mustard or coal
FLAVOR TO RANCID
It comes from the alteration of nuggets or other vegetal oils. It is remedied with coal
COPPER FLAVOR
Disagreeable bitter flavor, that is revealed easily immersing in a wine sample a smooth wire and by electrolytic effect the copper is deposited in the iron which becomes red. The excess is eliminated making precipitate insoluble copper sulfide, with a prefermentation in the presence of 8-10g. of sulphur by hectolitre.
SCENT TO ROTTED EGGS, SULPHURETTED HYDROGEN
This gas forms above as a result of one reducente one, elaborated by the alcoholic ferments. The best method of elimination is the transfer to the air and soon to put the wine in sulfurated barrels good.
Enturbiamientos
FERRIC ENTURBIAMIENTO
It comes from an excess of iron salts, by natural or accidental cause. It is natural when it derives from the land, which nevertheless is not frequent. He is accidental almost always, due to having been the wine. contact with iron instruments.
It is possible to be come up avoiding the possibility with tact with iron objects.
The iron happens in solution to the state of soluble salts. The ferric enturbiamiento is only revealed when the wine is put in contact with the air, since under the action of oxygen the ferrous salts are transformed into ferric salts being combined with the tannin and giving rise to an insoluble compound (tanato ferric) that the enturbiamiento precipitates cause do. Such confusion in addition is facilitated by the deficient acidity. It is observed this intention that the tartaric acids and citric, concur to conserve better in solution the iron.
Generally, the wine contains iron in its authorized personnel in the dose of 10-12 milligrams by liter. But the enturbiamiento derives from an increase of this percentage due to strange factors.
The white wines are subject more often to the fosfático ofuscamiento due to the formation of a colloidal compound given by iron phosphate, which frequently in the light ofsun becomes soluble, that is that neutralizes the defect.
The reader little entered in the oenological technique will be able to say that the ferric enturbiamiento can be confused with the oxidásico, because it has almost the same morphologic characteristics. Effective mind, at first sight this observation seems exact. But the difference with expert eye is examined, this one appears unmistakable. It is distinguished better by some specific singularities and still because the ferric enturbiamiento disappears as soon as a strong acid is introduced in the wine (hydrochlorate). If it is wanted to define the original cause, will be enough to carry out a small informative test. When the suggested experience has not convinced the operator, then it will agree to pasteurise a sample, and after having it ex- position to the air, to control his behavior. If after this treatment the wine is clouded again, means that it is ferric enturbiamiento; if, however, he appears limpid, one is oxidásico enturbiamiento.
In order to remedy this defect before the citric acid was used, but it does not have to be considered like a remedy and always surely effective. Nowadays it is advised to lift the value of the pH with a partial desadificación, in order to take the pH of the wine to a favorable value for the precipitation of the colloidal salts of the iron, with the casein addition, except for then, once completed the correction, to restore the acidity with tartaric acid and citric.
ENTURBIAMIENTO FOSFÁTICO
Frequently, and particularly in the targets, a tenuous precipitate of gelatinous aspect forms that guards the wine. This aspect pronounces when the wine is exhibited to the air and can absorb oxygen, while in the opposite case such phenomenon is not developed. It clouds I lie is due to the precipitation offerric phosphate.
The unique advisable procedure to prevent that enturbiamiento and to remedy it consists of eliminating the excess of iron.
Sometimes the exhibition to the sun outside the contact of the air, can secure the recovery of the limpidity of the temporarily lost wine.
ENTURBIAMIENTO AND BLACKENING OXIDÁSICO
It is a quite frequent alteration which had to a ferment (enoxidasas) which oxidizes the tannic and colouring substances it precipitates and them cloud do and blackening the wine.
Its way to behave, according to which it is developed in white wines or red, presents/displays definitive and diverse characters, with respect to its intensity. Times it is confined to slight alterations of color, others noticeably modifies the tone until the point to return the ashen or blackish wine, others also the oxidating process is accentuated making precipitate colouring substances, tannin xantofila, quercilina and chlorophyll. In addition, the wine that presents/displays those specific singularities ad- wants a disagreeable spanish stew flavor.
This last state of alteration denominates breakage of the color (“casse” of the French).
The effect indicates when the subject wines to the alteration are exhibited to the air and the cause resides in the activity of an oxidating enzyme open pie by Bertrand, which is always present in normal or abnormal amount in the wine and first in the grape juice.
The evil is prepared discarding the mouldy grapes. A good prophylaxis consists of scalding the grapes before the squeezed one, or also airing energetically must as soon as it has been obtained.
The enturbiamiento or oxidásico blackening is remedied with the sulfurous anhydride, which determines a reducente atmosphere brought about by its specific avidity to absorb oxygen to transform itself into sulfuric anhydride (UNDER.,); neutralizing therefore the action of oxidasas.
A radical remedy when the one that we finished exposing did not seem sufficient, is obtained with pasteurisation to the temperature of 65-67, C. The value of the pH of the wine has a great importance, because participating direct or indirectly in the development of all the chemical phenomena of the wine, it takes part favoring the activity of the enzyme when its value is included between 4 and 7.
Microbial diseases
The diseases are alterations and modifications due to the activity of strange microorganisms to the normal wine, that they attack some of his components.
According to they come from microorganisms that live in a aerobic atmosphere or an anaerobic atmosphere, that is in presence or oxygen absence, the diseases are classified in aerobic and anaerobic.
AEROBIC DISEASES
Between the diseases produced by aerobic microbes, that form generally in the surface of the broth, % in the form of veil or telilla, since they need oxygen for his life, we have like more important, the call of the flower and the one ofavinagramiento of the wine.
Disease of the flower. - Vini must to the action of a microorganism called by Pasteur Micoderina and by Head of cattle Saecharomyces My coderma, that is developed in the surface of the wine with the production of a veil of pure or reddish white color, according to seems at sight in red wines, being its true color the target. In certain jerezanos and frontier wines the development of micodérmicas vegetations is procured, to which the production of peculiar aromas is attributed. It is important to indicate that the veil is quite heavy and opaque, offers you fold, with shining small points, because this distinguishes to him of another disease, that is the avinagramiento.
The microbe is micoderma aerobic that attacks loose wines preferably, little alcoholic, to any temperature.
This disease can be prepared with frequent fillings to maintain overwhelmed the containers.
Avinagramiento. - This disease is cause gives by the Bácterium Micoderma aceti, that lives markedly in aerobic atmosphere, which transforms the alcohol into acetic acid and water. The wine affection to this disease appears with a gelatinous veil, that after certain time descends to the bottom forming the call mother from the vinegar, while in the surface it renews.
We have said the total acidity and it does not fix, since this last one remains unalterable. When the volatile acidity reaches a value of the 6 X the 1000 wine denominates mincemeat, because the volatile acidity is noticed in a certain sense is in the sense of smell or the pleasure.
When the acidity surpasses the limit before indicates do, we were against the avinagramiento proper.
The most subject wines to this evil are little alcoholic and sweet. The acidity fixes is as we know an energetic defensive weapon preventive. Indeed, the hyperacid wines never are subject to such affection.
It has been verified that stops he development of this disease are indispensable two factors: the air and the heat. In the cold warehouses, where the temperature does not surpass 8-100 Cº, it is rare or, rather, difficult that the avinagramiento forms, however in those in which the temperature turns around 15-20o is rather frequent.
Of what has been said it is deduced which have to be the average ones to avoid the evil. Frequent fillings and well conducted and temperature of the warehouse in agreement with above pointed.
The perforated wines hardly can remedy. One does not believe that the substances desacidificantes, or corrective of the acidity, solve great thing. They are simple palliatives that rarely give effective result. We suggest the prefermentation on vinazas when it is possible and the disease is not so outpost that does not allow another resource that the vinegar elaboration.
ANAEROBIC DISEASES
These diseases are caused by ferments that are developed safe fromair, that is to say, almost always in the liquid mass, being clear more easily that the aerobic ones by I put that forms in lees, notwithstanding also verifying analyzing them a sample ofit came. Between these we can mention the disease of the return or bounces, the bittersweet one, the fat or twice cosidad and the bitterness.
Return or bounce. - It is the wine “girato”, in Italian, and “tourné”, in French. The wine appears turbid, veiled, dark or blackened with production of carbonic anhydride, acetic scent that is intensified and nauseous disagreeable flavor.
This produced by thousand of bacteria nonstudied at present, among them “bacilus saprogenesa vinis” and “bacterium torparum”.
The microorganisms attack tartaric acid, the crémor tartar and málico acid, disturbing them, with production de' remarkable doses of volatile acids.
As they can be deduced of expuesto' I saw us return affection or bounce becomes imbebibles. Except the alcohol that does not undergo worthy variations of mention, almost all the other components of the wine disperse or they are altered.
This disease does not have remedy, can solely be prepared avoiding the contact with lees, carrying out correctly trasiegas. If the disease is in its starting phase, can try an energetic sulfuración, a fresh pasteurisation or a prefermentation with vinazas.
Bittersweet: one appears with particular must frequency during the boisterous fermentation of the warm countries. The attacked wine appears veiled, with substances of particular aspect and bittersweet flavor.
The action of the process is developed by intervention of “bacillus maunitopenum” or manítico ferment that attacks the glucose and the levulosa, giving rise to diverse products.
The bittersweet one is prepared in due course avoiding the high temperatures and using opportune amounts with sulfurous anhydride. The unique remedy that can give results is for fighting the evil already declared consists of stopping the fermentation by means of pasteurisation. And to preferment vinazas fresh.
Fat or viscosity: the fat, the faint or viscosity depend on the presence of special substances that form as a result of the attack of the disease by “bacillus viscosus”, which transforms the levulosa of the sugar into mucilaginosas substances, acetic, lactic…
The most subject wines to this affection are the sweet, poor targets of acidity and especially of tannic acid, Of this it is deduced that the agents especially savers of this evil are the alcohol and the acidity.
Like disease motivated by the tannin shortage, it is possible, sometimes, to be corrected tanizando the wine. First the wine is shaken to break the viscous faints that contain, soon add 20-25 gr. of tannin by hectolitre, followed of a clarification with organic matters.
The same sulfurous anhydride in the dose of 5-6 gr. by hectolitre it neutralizes the vegetative activity of the ferment, while in the measurement of 10-30 gr. it prevents his development completely. Also pasteurisation the cut and the prefermentation.
The most subject wines to this affection are the sweet, poor targets of acidity and especially of tannic acid, Of this it is deduced that the agents especially savers of this evil are the alcohol and the acidity.
Like disease motivated by the tannin shortage, it is possible, sometimes, to be corrected tanizando the wine. First the wine is shaken to break the viscous faints that contain, soon add 20-25 gr. of tannin by hectolitre, followed of a clarification with organic matters.
The same sulfurous anhydride in the dose of 5-6 gr. by hectolitre it neutralizes the vegetative activity of the ferment, while in the measurement of 10-30 gr. it prevents his development completely. Also pasteurisation the cut and Prefermentación can be used as remedies to heal the wine.
Bitterness: it is a frequent disease little which had “bacillus amaracrylus”, that attacks the glycerin forming acrolein, from which they derive many products like the alcohol, carbonic anhydride, volatile acids…
It makes acquire to the wine a bitter flavor, forms posos of the containers at heart, makes also deposit to the colouring matter and the ethers fall.
One generally remedies with the pasteurisation or also with the prefermentation, followed of a clarification and filtration.
Some authors advise to the oxygenated water use or potassium permanganate. Others, however, indicate that the use of such ingredients deeply alters the chemical composition of the wine. We think that this difference must to the diversity of wines tried by everyone.
Tactical fermentation. - We distinguished two classes of lactic fermentation and indeed one coming from the glucose first of all, the other of málico acid. First it constitutes an own one and true alteration, while second, had to the Mierocoecus malolacticus, it is necessary to consider it like a normal fact in all the wines, except when assumes characters and logical and then aspects duck resort to pasteurisation. In the opposite case the destruction is prepared with málico acid by means of the sulfurous anhydride use.
CONTAMINATION IN THE BOTTLING
MICROBIOLOGICAL CONTAMINATION
This control post will be critical in those companies that bottle products with a sugar wealth so, that the microbiological contamination can produce the fermentation of those sugars and as a result of the produced inner pressure in the bottle, to arrive at the outbreak from the same.
In the case of calm wines, the microbiological contamination can cause a enturbiamiento of the same.
The critical limit will have to be determined to each company in agreement with the specifications of its products and their own experience.
The three described preventive actions in the management picture go directed to guarantee the product, assuring the correct operation the process. Very especially to prevent microbiological problems, instructions of cleaning of the lines of bottling must be elaborated with the purpose of to assure this one.
The affected production will have to be opened and reprocesada. As much the results of the microbiological controls, like the registries that are derived from the control of the integrity of the filters and the cleaning of circuits must be registered.
presence of crystals or strange bodies in the wine
The strange crystals and other bodies that can appear in the wine normally must to their presence in the bottles before the filling or to its incorporation during the same.
The controls in the reception of the bottles, as well as the carried out one in the lines of production is fundamental to detect this failure.
To count on suppliers able to provide bottles in the due conditions and for maintaining the lines of production suitably, avoiding breakage in mouths, presence of insects, etc., is measured directed toward eliminating these potential causes of failure.
It is also recommended, like preventive measure, the rinsed one of bottles
previous to its use.
As always, the registry of the established controls and the exerted maintenance is necessary.
GLASSES INSIDE THE BOTTLE
It is possible to make the same commentaries that the previous point stops.
APPEARANCE OF CLEANING PRODUCT RESIDUES I GAVE MACHINES
The product use diverse is practical habitual in the cleaning of the warehouses.
The daily supervision of the line of production after the cleaning, is forced with the purpose of to guarantee the absence of residues in the wine.
INCORPORATION TO THE TOXIC PRODUCT WINE BY MISTAKE
The toxic product handling always supposes a risk. Like preventive measures, these products must be correctly identified with the purpose of not to confuse them with any raw material or to help and to incorporate them to the pro I stop productive, having to keep in separated warehouses. By way of example and without spirit of being exhaustive, these substances can be lubricant, dissolvent, detergent, etc., that have lodged in containers that are not the original ones and that are not identified clearly.
Other preventive actions that help us to avoid this way of failure are periodically to audit the warehouses of such form that as rapidly as possible detects the illegal use of these products and by all means to maintain these substances isolate in such a way that it is due to go specifically to by them.
Obvious the action to take will be to reject the affected game. The registries of the results of the controls and the audits must keep, as well as of the incidences that we have.
Stabilization and Clarification
Abioxyl (vitamin C)
Crystalline dust white pale, odorless yellow, acid, soluble flavor in water and alcohol. It is an antioxidant with immediate action on I oxygenate dissolved. It protects to wines of the fleeting oxidations for that reason it is used before the bottling.
15 legal maximum permissible doses g/hl. In pink and white 10-15 in red of 5-10.
Citric acid
Estabilizante on iron salts and the colouring matters and so they do not precipitate. 20-50g/hl. The permissible maximum permissible dose is of 1 g/l.
Lactic casein:
coagulation of milk descremada.contiene 10- 15% Is one hetero protein that contains phosphorus and that is in milk in the form of calcium salt. It is obtained by from KHCO3.
It is a clarificante for pink targets and. It constitutes a preventive treatment and curative of maderizacion of white wines, it diminishes the maderizado taste.
Elimination of the Faith, elimination of polifenoles condensed. Conserve color and coolness.
Activated charcoals
Inert product. Porous structure. To be able adsorbent very high. Volume pore 0,8 ml/g internal surface 1000m2/g.No all the pores has the same dimensions.
They are used for the clarification of musts of stained white wines, treatment maderiazcion preparation of you graze of bentonita, and clarifying agent and suppression of bad scents.
10-50 g/hl for the deodorisation when she is authorized.
Clarificantes
“Clarificante R”: Concentrated gelatin of brown color, disagreeable organic scent. It precipitates tannins and it smooths wines.
“clarificante VF”: Pure gelatin and very little degraded. It assures perfect clarification, acts on tannins avoiding a destruction polifenolica, detrimental for fine wines (weak tannin precipitation)
dose 1 liter/15-20 hl
Potassium ferrocyanide
Preventive action against the ferrous and cúprica rupture, by precipitation of the bivalent and later trivalent iron. This you are out of phase by a rigorous control.
Arabian rubber
Natural product. It has action of protector being against to the unstable colloid flocculation. Protection against cúprica and ferrous bankruptcy. Protection against precipitation of colouring matters. 20 g/hl or 1l/15 hl.
Characteristics of tannins:
They are substances that often differ from the other by their constitution but which they own a set of common characters like:
- astrigente flavor
- Property to pay attention on proteins, insolubilizando them.
- Coloration Gives the salts of Faith blue-black.
They exist in a great one I number in particular of vegetables brown and rivets.
The oenological tannin is white yellow, flavor water astringent, soluble in totality or partly soluble in alcohol to 95ºC.Los better tannins are extracted of the nut of galles. The tannins have an important paper in:
- stability of the color
- pleasure
- evolution of the wine
- structure and body of the wine
The tannin to the water contains 50-70% of tannic acid.
TANNIN OF THE ALCOHOL
Extracted of the nut of galles, it is applied to fine wines of which the vinificador wishes one better of the balance and structure.
TANNIN PCE
It does not contain any foreign scent susceptible to communicate to the wine.
Extracted tannin of the chestnut purified with water, contains tannic 70% of ac. It is used like adjuvant of gluing (gelatin) for white wines and pink, as well as associated to the action of the sulfurous anhydride for the conservation of wines.
Uvoclaril (egg albumen)
Smooth clarification that preserves the organoleptic qualities. It assures brilliance and perfect colloidal stabilization. 10-15 g/hl.
Vinipor (antioxidant for pink targets and)
The wines must present/display oxidasica evolution to use it.
- preventive and curative treatment of maderizacion of white wines.
- yellowish tone eliminates
- it respects the aromatic qualities
- bitter character eliminates.
- flocula fast
WINE PRODUCTION
Tartarico acid
Acidification of musts and wines in fermentation. This practices this submissive specific regulation. Acidification is prohibited in the set of the vine zones right to chaptalizacion.
Preparation of the cement deposits.
Potassium Bitrartrato
Favoriza the crystallization of tartaric acid for the stabilization of the wine by means of the cold.
Alkaline carbonates
120 g/ho Carbonate Calcium: desadificacion of musts and wines
220 g/hl potassium bicarbonate: desadificación of musts and wines.
They diminish the acidity in 1 g approx
Potassium Metabisulfito
It is destined to sulphured of musts and wines.
Sulphured dose according to 1g SO2 = 2g of metabisulfito.
Oenodose
This adapted to the sulfitado one of wines and but particularly for corrections of SO2 in small containers (barrels)
Ammonic phosphate
It contributes assimilable ammoniacal Nitrogen by leavenings during the fermentation. It assures a total fermentation sugars. 30g/hl.
Sulfurous solutions
It allows to assure sulphured a precise one the grape harvest or wines without the annoyances caused by the sulfurous anhydride.
Ammonic sulphate
It contributes the assimilable ammoniacal N2 by leavenings. When the ammonic Phosphate use is incompatible with an amount of iron in excessive must (phosphate-ferrous bankruptcy)
Vithiaminol
Vitamin-added nutritious preparation with thiamin and of ammonic sulphate according to the legislation. It assures good a kinetic one in the fermentation, adding it to must we have a great leavening population.
BOTTLED.
In young wines the bottling is realised when finalizing the stabilization by cold, while in wines submissive a process of raising in barrel it is come to bottle them when finalizing this period of raising.
The filling, bottled or tiraje consists of filling to the bottles until a precise volume of wine, leaving necessary the empty space for the putting of the cork plus an air chamber that allows certain expansion.
In the bottled process of one is due to especially control the conditions hygienic - sanitary in which the operation is developed, since therefore the conservation of the end item will be better it.
At the time of bottling the filling level is watched. If the filling level is small, it will be a great air chamber between the surface of the wine and the cork, and that in the long run can harm the quality of the wine. The existence of air chamber inside the bottle has its pros and their cons.
A used type of embotelladora responds to the name of embotelladora of depression or to emptiness. One is appropriate machines to package calm wines, in which the conservation of CO2 does not have great importance.
One is the embotelladoras ones more extended by the warehouses, thanks to his simple construction, to his facility of cleaning and disinfection, as well as to its reasonable price and its filling exactitude. The entrance of the liquid in the bottle, with opening of the filling valve, happens when the pressed bottle raises the valve abre, it and establishes with her a pressure equality. For it is necessary that the bottle is hermetic, that is to say, is in good conditions. The compensation of pressure corresponds around the depression applied in the filling boiler and the bottle. In this case, the wine penetrates in the bottle with fall pressure.
The 24 hours that precede to the bottling the bottle it must be conserved standing up to allow the perfect adaptation of the cork to the glass of the neck, without giving rise to losses of liquid, probable however if the bottles lie down immediately. With the laid down bottle it is prevented, in addition, the development of the parasitic fungi of the cork, which cannot be developed in the immersed cork in the wine. The development of the scent to cork produced by such fungi is also prevented.
PLUGGING.
The following operation that precedes to the bottling is the plugging. This operation consists of the introduction of the cork in the neck of the bottle, so that it is closed of hermetic form, leaving to an air chamber between the surface of liquid and cork that allows to cover the expansions with first.
The functions that are to fulfill the plugging are:
Air tightness with respect to liquids and gases.
Easy positioning and by means of automatic systems.
Easy opening.
To serve as support to fiscal seals and obligatory information or no.
The phases of the operation of plugging are:
1. The compression of the cork. It must be the joust in intensity and time so that the cork can enter the neck of the bottle, without breaking themselves nor losing the recovery capacity.
2. The penetration of the cork. It is realised by means of a piston releases that it of the compression it introduces and it in the neck. The race of the piston must be regulated perfectly so that the cork is not too much outside, nor, but too much inside right in the surface of the neck.
In order to assure the air tightness the cork, the cork must be tablet to 1/4 of the diameter.
The cork corks need a previous preparation, for hygienic reasons and so that the cork properties improve when humid being. For it they are rinsed with water or they become sterile with steam.
The elements that comprise of the encorchadora are:
Jaws of compression.
Piston or piston.
Cone centring device, whose profile adapts to the neck.
System of trim of the bottle, that can be of star or guides.
Support and wharf of compression, to adapt to different heights from bottles.
One of the main problems that raise the plugging is the overpressure, that can be produced by:
An air compression when to close the bottle.
By expansion of the liquid when being increased the temperature.
As a result of this overpressure a wine flight takes place, which will make difficult its later conservation and will diminish its quality.
They are multiple factors that take part in the appearance of this phenomenon which the quality and size of the cork go from, the neck of the bottle, the own encorchadora to the particular conditions of the operation (filling level, preparation of corks, temperatures…)
In order to avoid this overpressure the filling is realised under atmosphere of carbonic. When replacing the camera by CO2 cannot occur the overpressure, because the carbonic one is soluble in the wine.
AGING IN BOTTLE.
This operation is only going to be practiced in wines with the denominations “reserves” and “great reserve”. The period of aging in bottle will vary based on the arranged thing in the Regulation of the Regulating Council.
Part of the wine destined to the raising in barrel after being bottled and being plugged, is put under a process of aging in the own bottle. The qualitative improvement of a red wine after its aging in bottle is a corroborated fact at the moment. In the bottle indeed the wine undergoes a series of modifications that complete their refining. It is certain that the phenomena that take place in the bottle essentially depend on the low oxide potential reduction that is characteristic in her, and of this form the tertiary aromas that the bottle favors are bound indeed to the subsistence of a reducing atmosphere, sometimes very intense, that is indeed the one that is restored.
The conservation of the mentioned reducing level in the wine in the bottle is important. In this sense it is not necessary to absolutely neglect the oxidating effect of the amount of present oxygen in the air chamber of the bottle full and sufficient to interfere in the oxidation of the wine.
The aging ships must be designed so that the light does not affect of direct form the wine bottles since it has a negative effect in his normal evolution. Although the wine is bottled in glass of dark color, he is better to conserve it in the premises - semi dark.
In this operation it is come horizontally to introduce the bottles in jaulones of stainless steel, where temperature and humidity will rest in suitable conditions of during the time that lasts the period of aging.
The bottles must be arranged in a position like corks are always in contact with the enemy with the wine and that the air chamber is approximately in center of the bottle.
The temperature of the warehouse will be maintained by a climatizadora installation at the suitable level more for the wine. The temperature of the aging ship will be included between 12-15ºC. Since the oscillations of annual of temperature can be important, it is important to carry out a periodic control of temperature and humidity of the ship.
The low temperatures can cause the precipitation of wine tartrates that are not stable with respect to tartrates to that temperature. Sometimes these temperatures bring about the precipitation of colouring matter.
CAPSULADO.
Once finalized the bottling in the young wine and the period of aging in the wine it reserves or great reserve, is come to the capsulado one of the bottle.
The capsulado one is an operation that covers several needs in the end item:
To assure the cleaning the cork and the neck.
To serve as support the fiscal seal.
To guarantee the nonfraudulent plugging.
To allow certain personalisation of the plugging.
By all means, it must be of easy opening.
The material used for the capsules is tin. The capsulado one is realised automatically in the own bottled line of and passes of the following way:
1. Distribution, that is realised of mechanical form, pneumatically by compressed air.
2. Retraction, to which the material to the neck of the bottle by means of the application of heat pays attention.
LABELLING.
The labelling is the final operation, must be realised shortly before the exit to the market of the product, since otherwise it would be ended up spoiling. In the bottle they go placed two types of labels: it labels frontal and against - it labels. First in being placed it is the frontal label, and the contraetiqueta will have to be yielded by the Regulating Council, uses who it like control system.
In the label of all the wines protected by the Denomination of Origin Shore of the Arlanza it appears the logo of the Regulating Council of this Denomination. This practical one is obligatory in all type of wines.
When the wines are destined to the export, besides the label and contraetiqueta, usually they appear other data, as far as the composition of the product, or warnings. In many cases those data are demanded by the legislation of the country where the product is exported.
Norms of labelling exist marked by the Ministry of Agriculture of Castile and Leon and that must be accepted by the Denomination of Origin.
The labelling is realised of automatic form. The bottles enter by a merry-go-round lead by guides. On the other hand, another merry-go-round of revolving trowels does that the labels rub against a cylinder carries - tail, fed by a pump. Next, they are gathered by the labelling cylinder, that by means of holds them to tweezers it deposits and them against the body of the bottle.
PACKAGING.
The characteristics than we can consider the package ideal are:
It must contain the product from the producer to the consumer.
It protects the food of the atmosphere.
To provide information to which they manipulate and they use the product.
To provide an attractive appearance that helps on sale of product and serves as promotional information.
To protect to the bottles of physical damages.
To present/display an advisable form that is easily manageable by the distributor and the consumer.
The packaging of the bottles is realised of form manual, as the bottles are leaving labeled. The boxes have capacity for six bottles each. The boxes are bought and formed manually in the own warehouse. In the interior, the bottles will go separated of others by means of cardboard strips that cover the bottle, to avoid that they are struck during the distribution.
Once packed the bottles, they are sealed by means of sticky tape manually. These tapes take printed the logo of the Regulating Council.
STORAGE AND DISTRIBUTION.
Once concluded the elaboration process, the products happen to the finished product warehouse. The warehouse is the premises specifically designed for this use, and is in favor conditionned of a air conditioning system, that guarantees that the warehouse always remains to a temperature between 12 -14 ºC, since temperatures inferiors, next to the 5 ºC, bring about the tartrate precipitation and colouring matter. On the contrary temperatures superiors can cause expansions of the wine inside the bottle originating the spill of the product to the outside.
Throughout the storage the product will have to remain palletized to maintain it isolated of the ground.
Before directing the product to the market, this one is due to prepare for the transport by means of the positioning of a tensile film of PVC is transparent that manual is placed of form.
During the transport towards the distribution centers, a well-taken care of one with the lifted temperatures is due to have special, so that at warm times it will be tried to even travel at night or in isothermal vehicles.
Some of the factors that they consider at the time of evaluating the conservation of the product are the position of the bottle (it must be horizontally to favor the contact with the cork), their proximity to the expository centers, which would suppose a considerable increase of the temperature and the not at all beneficial consequences that of it would derive.
STORAGE AND DISTRIBUTION.
Once concluded the elaboration process, the products happen to the finished product warehouse. The warehouse is the premises specifically designed for this use, and is in favor conditionned of a air conditioning system, that guarantees that the warehouse always remains to a temperature between 12 -14 ºC, since temperatures inferiors, next to the 5 ºC, bring about the tartrate precipitation and colouring matter. On the contrary temperatures superiors can cause expansions of the wine inside the bottle originating the spill of the product to the outside.
Throughout the storage the product will have to remain palletized to maintain it isolated of the ground.
Before directing the product to the market, this one is due to prepare for the transport by means of the positioning of a tensile film of PVC is transparent that manual is placed of form.
During the transport towards the distribution centers, a well-taken care of one with the lifted temperatures is due to have special, so that at warm times it will be tried to even travel at night or in isothermal vehicles.
Some of the factors that they consider at the time of evaluating the conservation of the product are the position of the bottle (it must be horizontally to favor the contact with the cork), their proximity to the expository centers, which would suppose a considerable increase of the temperature and the not at all beneficial consequences that of it would derive.
Determination of Real the Volatile Acidity
(According to the method Garci'a-Tena)
The volatile acidity is the acid set of the series acetic that is in the wine, being the acetic Acid (CH3-COOH) most important quantitatively (90-95%). It will not have to include the Lactic, succínico Acid neither Sórbico, arrastrables by steam, as well as either Carbon Dioxide nor the sulfurous gas (SO2)
The sensorial level is of the order of 0,6 g/l for acetic acid and 0,1 g/l for Ethyl Acetate. The scent to “mincemeat” is due to Acetic Acid and to Ethyl Acetate mainly.
In the wine the volatile acidity is of the order of 0,3 g/l expressed in Acetic Acid, even that in young wines is minor who in the old women because the fermentativo process is more advanced in these last ones.
The volatile acids form in the following processes:
- In the alcoholic fermentation, produced by Saccharomyces cerevisae, that is a secondary product coming from the acetaldehyde, according to Neuberg (approx 150-300 mg/l
2CH3-CHO + H2O CH3-CH2-OH + CH3-COOH
- In the maloláctica fermentation, produced by facultative anaerobic bacteria from the citric acid degradation, Acid Málico and pentoses (approx 100-200 mg/l)
- In the attack by pathogenic bacteria of contituyentes elements of the wine like: reducing sugars, Glycerin and Tartaric acid.
- In the attack by pathogenic bacteria of constituent elements of the wine like: reducing sugars, Glycerin and Tartaric acid.
- In the acetic fermentation, that is to say the ethanol oxidation by the bacterium Acetobacter aceti. In order to avoid this type of fermentation it would be necessary to have an inert nitrogen atmosphere.
CH3-CH2OH + O2 CH3-COOH + H2O
This fermentation implies:
- Diminution of the alcoholic degree.
- Increase of the volatile acidity.
- Diminution of the color.
- Diminution of the effectiveness of the Sulfurous gas. The function of the sulfurous gas is to avoid, mainly, the oxidations by contact with the air. It is also used by his antiseptic action, eliminating bacteria that can harm the fermentation
The purposes of the determination of the volatile acidity are:
- To see if their levels are within the legal limit.
Types of wine
Volatile acidity
(in g/l acid acetic)
Pink targets and
< 1
Red
< 1.2
Frothy
< 0.8
Frothy (It digs)
< 0.65
Gasified
< 0.9
- To follow its development while the storage of the wine lasts.
- To verify the sanitary state of the wine. A lifted amount of volatile acids in the wine would be indicative of a significant presence of potentially pathogenic bacteria).
Foundation of the method
The volatile acidity is determined by means of the separation of volatile acids by distillation. They give to interferences Carbon Dioxide (CO2), (that is eliminated by agitation the emptiness), gas Sulfurous free and combined Acid Sórbico, Lactic Acid and Acid Succínico that also happens to the distillate.
Material and reagents:
Microdestilador or volatímetro that consists of: spherical flask, bridge of union and coolant.
Pipette of 11 ml Of capacity, test tube of 5,1 ml and 3,2 ml, burette and flask to erlenmeyer.
171327 Fenolftaleína solution 1%
183397 Sodium Hydroxide 0,02 mol/l (0.02N)
Procedure:
By means of a pipette 11 ml of CO2 wine, lacking are moderate and they are spilled in the spherical flask, being this one clean and inner dry one in the outer part. The flask is fit to the distilling equipment. Underneath the coolant the test tube of 5,1 ml is placed where the first portions will take shelter of the distillate. Next entrance of the water will occur to the coolant and the Bunsen burner will ignite, coming to the distillation from 11ml of wine. When the liquid one reaches the outline superior of the test tube, it retires, and immediately the liquid is replaced by the test tube of 3,2 ml Once arrives at I fray superior of this second test tube, the Bunsen burner goes out and it occurs by finished the distillation
Valuation:
The distillate gathered in the test tube of 5,1 ml not deigns and the gathered one in the test tube of 3,2 ml is spilled in a Flask to erlenmeyer or glass of precipitates and values with Sodium Hydroxide 0,02 mol/, in the presence of drops of Fenolftaleína solution 1% until obtaining a slightly pink color. Note is taken from the spent volume and it is assigned like N.
Calculation and expression of the results
The number of spent ml N to evaluate the liquid of the test tube of 3,2 ml will give the value us of real the volatile acidity according to the formula:
Volatile acidity, expressed in g/l acid acetic = N * 0.366
Results obtained in the valuation of the wine of the ARLANZA
Volume of NaOH 0,02 mol/l spent = 2 ml First valuation
2 ml Second valuation
Volatile acidity = 2 * 0,366 = 0,732 g/l acid acetic
= 0,732 acetic acid mg/l
*** Is within you limit legal ***
Determination of the Total Acidity
The total acidity of a wine is considered like the sum of titulables acids when it takes the wine to pH=7 by addition of a valued alkaline liquor. The carbonic acid and the free and combined sulfurous anhydride are not considered included in the total acidity.
The most frequent acids in the wine are the Tartárico, the Málico and the Lactic one. The Tartaric acids and Málico come from the grape and the Lactic one comes from the maloláctica fermentation of wines. Other present minority acids in the wine are Citric acid, Citromalico, acetic, Glucónico, Glucurónico, Glicolico, Propiónico, Piruvico, Galacturónico, ascorbic, succínico, Musical, Oxalic, Boric and phosphoric afumarico.
Carbon Dioxide (CO2) and the Sulfurous Gas are not included in the total acidity. The reducing sugar determination of must, allows us to determine the index of maturity of the grape (azúcares7acidez), since in the course of the maturation the sugar content increases and the one of acids falls.
The values of total acidity of a wine are lower than those of must del that comes, since the Tartaric acid precipitates in the form of potassium hydrogen tartrate and calcium tartrate. This precipitation is brought about by the diminution of the solubility, when increasing the percentage of alcohol and diminishing the temperature (treatment by cold), although also is affected by the presence of colloids and particles in suspension.
In years of excessive maturation they get used to correcting of the acidity of must with Tartaric acid, adding the double than it is wanted to increase, due to the diminution brought about by precipitations throughout the elaboration process
Material and reagents
Flask to erlenmeyer of 200 ml
Pipette of 10 ml
Burette
Blue of Bromothymol solution 0,4%
Fenolftaleína solution 1%
Sodium hydroxide 0,1 mol/l
Sodium hydroxide 1 mol/l
Buffer pH 7,0 +/- 0,02 (20ºC) ST
Procedure
Elimination of Carbon Dioxide of the samples in which he is in favor present of some of the following methods: pump of emptiness, ultrasounds, by drag with inert gas (N2 or He2) or by agitation.
In a Flask to erlenmeyer to put 10 ml of sample, 30 ml of distilled water and 4 drops of indicating solution. Using a burette, to slowly add and in continuous agitation, sodium Hydroxide of molaridad adapted, according to the type of sample to analyze, until the turn of color of the pH indicator.
The valuation is realised in the presence of Blue of Bromothymol (for musts and wines) or Fenolftaleina (for vinegars) like indicators of full stop of valuation, by means of comparison of a coloration landlord (buffer of indicating pH 7 and only for the Blue one of Bromothymol). Also the valuation can be realised full stop determining by potenciometría.
Legislation
Product
Wine
> 4.5 g/l expressed in tartaric acid
Frothy wine
> 5.35 g/l expressed in tartaric acid
Frothy wine (it digs)
> 5.50 g/l expressed in tartaric acid
Vinegar for human consumption
> 50 g/l expressed in acetic acid
Vinegar for the industry
>80-110 g/l expressed in acetic acid
Calculation and expression of the results
The total acidity in wines and musts is expressed in g/l of Tartaric acid and in it marries of vinegars in g/l of Acetic Acid. The result expresses with two decimal, finishing the second decimal in 0 or 5.
Total acidity (wines and musts), expr. G/l of tartaric acid V x 0.75
Results obtained in the laboratory.
V= volume in ml of Sodium Hydroxide 0,1 mol/l
In order to prepare Sodium Hydroxide 0,1 N we weighed 4 grams and once dissolved in distilled water we were even up to 1 liter.
V1=8.2 ml of NaOH 0,1 N
Total acidity of the sample = 8,2 xs 0,75 = 6,15 grams of tartarico acid in 1 liter
V2=8.2 ml of NaOH 0,1 N
Total acidity of the sample = 8,2 xs 0,75 = 6,15 grams of tartaric acid in 1 liter
*** The sample to analyze is within the legality ***
Ashes
Ashes of a wine are denominated, to the set of products of incineration of the remainder of evaporation of a volume known the wine, realised so that all the cations (except ammonium) in the form of carbonates and other anhydrous mineral salts can be obtained.
Its determination is used in some oenological formulas devised to detect the acidión of water, the one of sugar or the headed one. Generally, the wines coming from grapes without maturing, of musts watered down chaptalisations or, or juice without slipping or you white wines with respect to the red ones have a minor contained in ashes.
The ash determination takes place ordinarily to 500-550 ºC. The temperature of calcination does not have to exceed 550ºC to avoid losses of chlorides. During the calcination the cations become carbonates or other anhydrous mineral salts. The ion ammonium volatilizes. Generally, the ash content is around 10% of the extract free of sugar.
Materials and apparatuses
Adjustable electrical furnace
Water bath and sand bath
Capsule of 70 mm of diameter and 25 mm of height.
Procedure
To hit 20 ml of wine in a capsule defective in balance that appreciates 1/10 of mg To evaporate in vain with water precaution, after evaporating until siruposa consistency, continuing the heating on sand bath with moderation and during half an hour. He is advisable to help to the evaporation with the application of infrared rays until carbonization. When no longer steam follow, to take to the capsule to the electrical furnace to 525 ºC.+/- 25ºC and with continuous ventilation.
After 5 minutes of complete carbonization, to remove the capsule from the furnace, to let cool and to add 5 ml of water that evaporate in vain of water, and to take to the furnace 525ºC again.
If the combustion of the carbonaceous parts is not obtained in 15 minutes, to return to begin the operation of water addition, evaporation and recalcinación.
When one is a rich sugar wine, it is recommended to add drops of vegetal pure oil to the extract, before beginning the calcination to prevent the underflow of the mass of the content. The duration of the first carbonization will have to be in this case 15 minutes.
After cooling in the drier capsule and ashes, they are weighed.
Calculations
To calculate the ash content expressed in g/l
**** Legal Limit *** 2,06 up to 7,08 g/l
** Realised Changes **
We have not used the platinum capsule to lack her in its place we have used one of porcelain. We could not either use the infrared light.
Instead of to take a sample of 20 ml we have used a sample of 25 ml
Results obtained in the laboratory
Defective capsule empty = 110,1943 grams
Capsule with ashes = 110,2934 grams
Difference = 0,0991 grams in 25 ml========== 3,964 grams in a liter
**** Is within the legality ****
Determination of the alkalinity of ashes
The sum of cations, different from ammonium, combined is denominated total ash alkalinity with organic acids of the wine.
The valuation is based on the volumetric one with sulfuric acid, valuing in return after in the heat of the moment dissolving in the same and methyl ashes using the orange like indicator.
Material and apparatuses
Water bath
Pipette of 10 ml
Glass rod
Burette of valuations
Reagents
Sulfuric acid 0,05 mol/l (0.1N)
Orange of Methyl solution 0,1%
Sodium Hydroxide 0,1 mol/l (0.1N)
Procedure
To add to already heavy ashes, 10 ml of Sulfuric acid 0,05 mol/l and to take the capsule to a boiling water bath during a quarter of an hour rubbing several times the bottom of the capsule with a glass rod to activate the dissolution of particles difficult to dissolve. To add two drops of immediately Orange of Methyl solution 0,1% and to value the excess of Sulfuric acid with Sodium Hydroxide 0,1 mol/l, until the indicator turns to yellow.
Calculations
To calculate the alkalinity of ashes expressed in meq/l or g/l of potassium carbonate.
Alkalinity of ashes = 5 (10 - V) meq/l
Alkalinity of ashes = 0,345 (10 - V) g/l of potassium carbonate.
V = volume in ml of sodium hydroxide 0,1 N used
Preparation of reagents
NaOH 0.1N ====== 0,4 grams in 100 ml
H2SO4 0,1 N ====== 0,27 ml of concentrate and up to of 100 distilled water
Results obtained in the laboratory
Volume of used NaOH ====== 3,0 ml
Volumen2 de used NaOH ====== 3,2 ml
- Alkalinity of ashes in the first experiment = 0,345 (10 - 3,0) = 2,415 g/l
- Alkalinity of ashes in the second experiment = 0,345 (10 - 3,2) = 2,346 g/l
Average alkalinity = 2,380 g/potassium l carbonate.
Determination of methanol (method of cromotrópico acid)
Principle
Oxidation of the methylic alcohol to formaldehyde by potassium permanganate in the presence of phosphoric acid and espectrofotométrica measurement of the colored reaction of formaldehyde with cromotrópico acid. Specific violet coloration of formaldehyde.
Material and apparatuses
Measured flasks of 50 ml
Water bath with regulation 60-75 ºC
Spectrophotometer that allows reading to 575 nm.
Spherical flask of long neck, 500 ml and coolant with extension
Reagents
Cromotrópico acid
Orto-phosphoric acid 85%
Sulfuric acid 96%
Methanol
Potassium Permanganate
Dry disulfito sodium
Sodium anhydrous sulfite
Procedure
To dilute or to fit the sample until a total alcohol concentration of 5 6% in volume. Using 50 ml of sample, to distill in simple filter, picking up 40 ml of ice distillate in vain. To dilute up to 50 ml with water
Pipetear 2 ml of Potassium solution Permanganate in a measured flask of 50 to cool in vain of ice, to add 1 ml of diluted sample and fries and to leave 30 minutes of ice in vain. To bleach with Disulfito Sodium and to add 1 ml of solution to Cromotrópico Acid. To add in vain slowly with anxious and of ice 15 minutes in vain of hot water (60-75). To cool, to add an amount sufficient of Water to take to the mark of 50 ml approximately, to mix and to dilute until volume with Water to the room temperature. To read the reactive absorbance to 575 analogous nm using as in white ethanol to 5.5% treaty to the described form. To deal with solution landlord Methanol that contains 0,025% of Methanol by vol., in Ethanol to 5.5% simultaneously in the same form, and to read the absorbance (the temperature of the landlord and the sample do not have to differ in more from 1ºC since the temperature affects the intensity of the color).
In the original one he indicates dry NaHSO3. Sodium Bisulphite as such formula only exists in aqueous solution and therefore must be understood dry Disulfito Sodium of Na2S2O5 formula.
Calculation
To calculate the content in methanol expressed in percentage.
Methanol = 0,025 (To/A¨) x F
A= Absorbance of the sample
A´= Absorbance of the solution methanol landlord.
F = factor of dilution of the sample.
** Observations **
If the color of the sample is too intense, to dilute with reagent in target. Not to dilute more than three times because the cromotrópico acid relation to methanol is reduced too much.
Interval of legality 36 --- 350 mg/l
Calculation of the dissolutions
Ortofosforico acid 3N =1M 17 ml and up to 250 ml with distilled water
Sulfuric and oxalic dissolution of 14 15,75 ml of sulfuric + oxalic g and up to 250 ml
Solution of potassium permanganate 2,6335 g and up to 50 ml of distilled water.
Results obtained in the laboratory
Absorbance of sample 0.045
Absorbance of target 0.040
Methanol = 0,025 (0.045/0.040) 0.5
Methanol = 0,0140 g /100cc ====140 mg/l
**** This within the legality ****
Determination of the total tartaric acid.
Principle
Addition to the backing tartaric acid wine that together with the clockwise tartaric acid of the wine and in the presence of calcium solution, forms in certain conditions insoluble racemato calcium.
In the adopted method the conditions of precipitation of racemato calcium are determined, determining the solubility of calcium backing tartrate (that also form) and those of racemato calcium based on the pH and of the calcium ion wealth. With these data one has paid attention a pH so that the racemato calcium precipitates and solubilice advisable the backing tartrate.
The tartrate is relatively resistant as much to the respiratory oxidation that the bacterial action in wines is verified in the grape like a, and for that reason it represents a significant part of the acid fraction of both: generally, half or more of the total acidity of musts and the wines must to tartaric acid and to its acid salts. The tartrate content expressed like tartaric acid, varies between the 0,2 and the 0,8%.
Reagents
Spirit of salt 35%
EDTA
Magnesium oxide
Black of Eriocromo T
Sodium Chloride
Sodium Hydroxide 1 mol /l
Buffer pH 9 or to prepare with ammonium Chloride, Ammonia 25% and water
Buffer pH 9.0+-0.02, to prepare mixing 54 Ammonium g Chloride, 350 ml of ammonia 25%, and to complete with Water until a liter.
Indicator of Black of Eriocromo T.: To mix 1g of Black of Eriocromo T with 100 Sodium g Chloride.
Magnesium solution 0.05M. To dissolve to 2,25 Magnesium g Oxide. To make the dissolution in necessary amount of Spirit of salt diluted 10% and soon is leveled to a liter.
EDTA: To dissolve 18.61g of Etilendiaminotetraacético Acid Salt Disódica 2-hydrate in 1 liter of Water.
Diluted spirit of salt to 1/5 (V/V) 35% with water
Sodium Hydroxide 1 mol/l
Procedure
To dissolve in 10 ml of Spirit of salt diluted the precipitate of Racemato gathered on the filter crucible. To wash the filter crucible with about 50 ml of water. To add to a volume of Sodium Hydroxide 1 mol/l sufficient to neutralize the solution (about 20-22 ml). To later add to 5 ml of buffer pH = 9.5ml of magnesium salt 0,05 M and 50 mgs of Black indicator of Eriocromo t. To value with EDTA 0.05M
Calculations
Tartaric acid in g/l of wine = (v -5) 3.75
Tartarico acid expressed in g/l of potassium bitartrate = (v 5) 4.70
V= volume in ml of acid EDTA 0,05 M.
Results obtained in the laboratory
V1=5.1 ml
V2=5.1 ml
Potassium bitartrate = (5.1-5) 4,70 =0.47 g/l of wine
** Is within you limit legal **
Determination of CALCIUM (complexometrico method)
Principle:
Valuation of calcium by complexometría on the nitric or hydrochlorate solution of ashes of the wine.
Material and apparatuses
Erlenmeyer flasks of 1000ml
Erlenmeyer flasks of 100 ml
Reagents:
Hydrochlorate acid 0,25 mol/l
EDTA
Calcium chloride
Sodium Chloride
Sodium hydroxide
Procedure
To in vain evaporate to boiling water dryness 50 ml of wine placed in platinum capsules preferably. To incinerate the remainder.
To dissolve to the ashes in 8 ml of hydrochlorate Acid 0,25 M, to take to a measured flask of 50 ml; to wash to several times the capsule with Water spilling it in the flask. To be even and to shake, to take 20 ml from the ash solution and to warm up until boiling in a Erlenmeyer of about 100 ml To let cool and later to add to 0,5 ml of Sodium solution Hydroxide to 40%, 10 ml of EDTA and 100 mgs of Calcon indicator.
If the color of the mixture is red-vinous to add EDTA in relatively great excess, that masks the turn-in point.
To value the excess of EDTA. The Calcon indicator will turn of blue violet to red-vinous at the end of the reaction.
Calculations
To calculate the calcium content like expresdos Ca ions in meq/l or ionesCa in g/l
Calcium = (10 - v) 5 xs meq/l of ion Ca
Calcium = (10 - v) x 0,1 g/l of ion Ca
You limit 0.030-0.112 g/litro according to BOE
Results obtained in the Laboratory
V= volume in ml of calcium chloride 0.05M
V1=9.2 ml
V2=9.3 ml
Calculations:
(10-9.2) x 0,1 = 0,08 g/l of Calcium
(10-9.3) x 0,1 = 0,07 g/l of Calcium
********** Is within the legality ***********
Alcohométrico title (with aerometer)
Principle
The alcohométrico title is equal to the number of liters of had ethylic alcohol with in 100 wine ls, measured both volumes to 20º, and it are expressed in volumetric alcoholic degree with a 0.1 precision of ºC.
One determines by simple distillation of a alcalinizado liquid and measurement of the alcoholic degree with weight wines.
Materials
Distilling equipment
Weight wines or apparatus of aerometry
Thermometer
Test tube
Procedure
A simple distillation is realised, in the distillate introduces the weight wines considering that the stem comes graduated in apparent alcoholic degree.
Results obtained in the laboratory
With breathalyzer 12.5 º
With weight wines 12º
*** In case the measurement is not realised to 20º exist tables in which following the temperature of the measurement it is added or a correction of the alcoholic degree is reduced, as to our we realised it measures to 20º is not necessary the use of the correction tables.
Another method is to use ebullometro.
Total dry extract
Principle
Total the dry extract or total dry matters is the set of all the substances that, in determined physical training conditionses, do not volatilize. These physical training conditionses must pay attention in such a way that the component substances of this extract undergo the minimum alteration.
Total the dry extract calculates indirectly knowing the densidad the “remainder without alcohol”, that is the wine whose alcohol has evaporated and later the initial volume by water addition has been reestablished.
Procedure
To take the remainder of the distillation without neutralizing to the flask where the wine with several portions of water was moderate, and filling with these until the volume, the flask with the remainder of the distillation to the same temperature to which the wine was leveled. To mix well to take to a test tube and to determine the densidad.
Calculation
To calculate the expressed dry extract in expressed in g/l from the densidad of the remainder without alcohol using the table.
To determine the densidad of the remainder without alcohol
To calculate densidad 20/20 of the remainder without alcohol formulates according to it of Tabarié
Dr = dv - + 1 give
Dr: densidad 20/20 of the remainder without alcohol
dv: densidad of the wine to 20º
it gives: densidad of the hidroalcoholica mixture of the same degree that the wine
Results obtained in the laboratory
Dr = 1.03 - 0.986 + 1= 1,044
according to the table the dry extract in g/l is 114,2
Observations
The dry extract is expressed by the amount of saccharose that, dissolved in water until 1l. It provides a solution of the same densidad that the remainder without alcohol. In the table is the equivalence of this densidad expressed in saccharose.
Determination of volúmica Mass and relative densidad
Principle
The volúmica mass is the quotient between the mass of a certain volume of wine by this volume. It are expressed in g by ml and its symbol is D20.
The relative densidad is the quotient of the volúmica mass of the wine by the one of the water. Its symbol is d
The two magnitudes are moderate to 20º.
Materials
Specific gravity flask
Thermometer
Funnel
Balance
Procedure
To wash and to rinse the specific gravity flask with ethylic alcohol and soon with ether well to dry perfectly and to weigh. To fill with distilled water 20º, to be even, to dry and to weigh.
To repeat the process with wine.
Results obtained in laboratory
Densidad
Weight empty specific gravity flask: 17,2308g (average)
Weight specific gravity flask with water: 46,2248g (average)
Volume = Pic.vacio - Pic.agua = 29.0523 cm3
Densidad H2O (20º)
Weight empty specific gravity flask: 17,2308 (average)
Weight specific gravity flask with wine: 46,0515g (average)
Volume: 29,0523 cm3
Densidad = 0.992 g/cm3
Calculation of the densidad regarding 20º
d (20) = P” - P
P'- P
P: weight in g of the empty specific gravity flask
P': weight in g of the specific gravity flask with water to 20º
P”: weight in g of the specific gravity flask with wine to 20º
d (20) = 0,994g/cm3
Calculation of the volúmica mass to 20º
D (20º) = d (20) - c.
1000
the value of c is in the tables
4,5 Observations
If the wine contains sensible amount of carbon dioxide gas, possible one will be eliminated all the shaking a volume of 250ml a flask of 1000ml.
If the wine this turbid one, will filter.
If the enturbiamiento is by leavening suspension, the previous filtration will not clarify it, being advisable in this case of letting praise/pour off during 3-4 days.
Tables
Sulfurous Anhydride determination (method Paul)
Principle:
Liberation of sulfurous “frees” by acidification of the wine, drags by airflow, oxidation by oxygenated water mumbling neutral and valuation with sodium hydroxide of formed sulfuric acid. Liberation by moderate boiling of the sulfurous one combined that is in the wine after the sulfurous extraction of the free one and analogous treatment that in the sulfurous determination of “the free one”. The sulfurous total is combined the sulfurous sum of free and the sulfurous one. It can be determined acidifying the wine and warming up and coming like in both previous cases.
Material and apparatuses:
Flask of 100 ml or 250 ml
Provided barbotador tube of hollow ball in an end with about 20 orifices of 0,2 mm of diameter around the horizontal great circle course.
Coolant that condenses steam and lets pass the gas in safe route.
Bottle with water and cork crossed by the tube that communicates with the barbotador to make emptiness and another tube submerged in the water to accuse the intensity of the emptiness by the depression of the water column inside the tube, depression that must stay enters 20-30 cm
Adjustable water bath
Reagents
Acid orto - phosphoric
Water
Blue of Methylene
Ethanol
Hydrogen Peroxide 30%
Methyl red
Sodium Hydroxide
Procedure
Analysis of the free sulfurous anhydride. In the flask of 100 ls of the apparatus to put 10 ml of the wine immediately afterwards to add 5 ml of phosphoric acid to 25% placing the flask in its site. If the wealth in SO2 of the wine is small, the flask of 250 ml is used and 20-25 ml of wine is put.
To submerge to the flask in a water bath a10ºC to place 2-3 ml of Hydrogen Peroxide of 0,3 volumes and two drops of the indicating reagent in the barbotador and to neutralize Hydrogen Peroxide with sodium Hydroxide 0,01 N.
To adapt barbotadro to the apparatus and to make mutter the air during 12-15 minutes. To drag the free sulfurous anhydride and later to oxidize to H2SO4. To retire the barbotador and to evaluate acid formed with Sodium solution Hydroxide 0,01 N.
Total the sulfurous anhydride. More combined sulfurous anhydride can be determined by the extreme free sulfurous anhydride, but also it can be determined direcrtamente, acted from the beginning with airflow and heat.
Calculations: sulfurous it frees
To calculate sulfurous the anhydride content expressed and mh/l with an approach of 10 mg/l
Sulfurous anhydride = 32 xs V mg/l
Results obtained in the laboratory:
Volume spent of NaOH 0,01 N in ml = 0,3 ml
Volume 2 spent of NaOH 0,01 N in ml = 0,3 ml
Anhydride sulfuroso=32 x 0,3 =25.6 mg/l
****** Free maximum allowed according to the legislation is 15,6 up to 41,20 mg/l *****
Determination of sulfurous total
Calculations of the sulfurous total:
200 mg/l limit maximum
Sulfurous total = 32 xs V
V= volume of NaOH = 2,5 ml
Result of Sulfurous total = 32 xs 2,5 = 80 mg/l
*** is you limit within allowed them ***
Phosphate determination
Principle:
Oxidation of the wine, evaporation and incineration, Precipitation of phosphoric nitric acid acid to the fosfomolibdato ammonium state. This salt dissolves by action of an excess of sodium hydroxide 0,5 N in the presence of formaldehyde. Valuation of the excess of sodium hydroxide by spirit of salt 0,5 N in the presence of fenolftaleina.
Material and apparatuses
Silica capsule of 70 mm of diameter
Sand bath
Muffle furnace
Erlenmeyer of 500 ml
Glasses of precipitates and elements for volumetry.
Magnetic agitator
Reagents:
HCl 0,5 M
Nitric acid
Water
Ammonium Molibdato 4 hydrate
Ammonium Nitrate
Fenoltaleina solution 1%
Formaldehyde
Sodium Hydroxide 0,5 M
Procedure:
To evaporate to dryness 100 ml of wine in quartz capsule in successive additions. To add 4 ml of Nitric acid later and to warm up later progressively in the sand bath and in the muffle furnace
To add to ashes 2 ml of Nitric acid and to evaporate to dryness in the water bath to insolubilizar the silica. To add 10 ml of Nitric acid to 25%; to remove and to drag
the ashes to a filter; to later wash to the capsule and filter with 5 ml of the same acid and with 20-30 ml of Water. To gather the filtrate in a Erlenmeyer of about 500 ml, to add 25 ml of Ammonium solution Nitrate of 340 g by liter and to shake.
Later to add in one go 80 ml of Ammonium solution Molibdato 3% and to shake mechanically during 12 minutes at the rate of 200 shocks per minute. To praise/pour off and to leak by paper. To twice wash soon the precipitate with 75 ml of washing liquor. Each washing does not have to last but of 10 minutes. To wash 8 times but with Water.
To place the filter and the precipitate in a glass with 50 ml of Sodium Hydroxide 0,5 M To add 12,5 ml of Formaldehyde 36,5% stabilized with methanol neutralized in the presence of Fenolftaleina solution 1%, to dissolve the precipitate of Fosfomolibdato. To slip the filter and to extend on the wall of the glass, over the liquid of the solution. To value the excess of sodium hydroxide with Spirit of salt 0,5 M, until bleaching of the Fenolftaleina, having submerged in the end again the filter.
Calculations:
To calculate the phosphate content expressed in meq of phosphoric acid or g of P2O5 by liter of wine.
Phosphates = 0,01365 (50 - V) of P2O5 by liter of wine
V= volume of HCl 0,5 N in ml
To give the results with an approach of 0,01 g/l
Results obtained in the Laboratory.
V of 0,5 HCl = 20,9 ml
Phosphates = 0,01365 (50-20.9) = 0,397 g/l of P2O5
*** Limites legal 0,073 up to 0,527 g/l ***
The wine this you limit within them authorized
Color:
Principle:
The color of wines determines by transparency as it is perceived by the view, but by an independent procedure of the personal appreciation, being worth of methods espectrofotométric you will tristimulate of ordinates selected of I burned, founded on the system of the Internationale Commission of l'Echairege (C: I: E:) in relation to the light produced by a cloudy sky.
Apparatuses:
Spectrophotometer for measurement in the visible phantom. The values of transmittance corresponding to a same sample, do not have to accuse differences superiors to 0,0005 and when the scale of the apparatus is graduated in values of transmittance multiplied percent, it must not have differences superiors to 0.5.
The buckets of quartz or glass of maximum refractive index 1,5, of parallel walls and internal thickness b that are expressed in centimeters and with an approach of 0.002b.
Procedure:
If the wine is not clean to centrifuge previously. , if necessary, to eliminate the carbon dioxide gas by agitation with partial emptiness.
To directly measure with the spectrophotometer the transmittances of the wine to the four wavelengths = 625, 550.495 445 nm, using the bucket of advisable thickness, according to intensity of the wine color.
Calculations:
To use water like reference liquid the water.
To calculate the coordinates (x, Y)
X…. And.
X= X+Y+Z Y= X+Y+Z
X= 0.42T625 + 0.35T550 + 0,21 T445
Y= 0.20T625 + 0,63 T550 +0,17 T495
Z= 0,24 T495 + 0,94 T445
** The values you will tristimulate X, and, Z express the proportions of red, green and blue colors that give by mixture the color of the wine.
Relative luminosity by the color.
It is the expressed value of and in percentage (being the black y=0 and colorless y=100)
Results obtained in the laboratory.
T625= 14.59
T550= 0.0984
T495= 0.1232
T445= 0.2163
X= 6.20
Y= 3,00 RELATIVE LUMINOSITY
Z= 0.23
Color of wines (applicable to red wines and pink)
Principle:
The intensity of color is moderate by the sum of the absorbances of the wine for a thickness of 1 cm corresponding to the wavelengths of minimum absorbance (420 nm) of the red wine.
The tonality is expressed by the angle that forms with the axis of wavelengths the cord that unites the representative points of the espectrofotométrica curve of the absorbances corresponding to the 520 wavelengths of 420 and nm.
Procedure:
Like in the color unless the used wavelengths are of 420 nm and 520 nm.
Calculations:
To calculate the colouring intensity and the tonality.
Colouring intensity:
I= (A420 + A520) (1/b)
B is the thickness of the bucket
Tonality: The tonality is moderate by the angle tangent guinea pig is equal to the difference of the numerical value of the two absrobancias A520 - A420.
Observations
With this method one does not determine the color but the intensity and the tonality of the color, that are characteristic chromatic conventional. By his rapidity and simplicity, it is very I practice to verify the evolution of the colouring matter during his “raising “or maturing.
Results obtained in the laboratory.
A420 = 2.617
A520 = 3.188
Intensity of dyestuff:
I= (A420 + A520) (1/b)
I= 5.8055
Tonality
A520-A420= 0.5715
RESIDUES
EVACUATION OF RESIDUES.
The residues are obtained the solid by-products of the grape in the operation of pressing. The residues agree to remove them the sooner from the warehouse since it is compound very polluting with one high D.B.O and D.Q.O for that reason their spill is illegal, and is sanctioned with strong fines, in case of being realised. Before the residues were accumulated in orujeros so that they fermented and soon or they were distilled or they were sold to the distilleries. At the present time, they are tried to sell the sooner, so that the specialized companies are in charge of them.
The evacuation of the residues to the outside of the warehouse is realised by means of transporting tape. This one is arranged under the press, gathers the residues it takes and them to the outside of the warehouse, depositing them in the ground in the hope that it is gathered by the company distillery, to which it sells them to the warehouse, the by-product.
I UNTIE.
Once finalized the maloláctica fermentation it is come to realise the first denominated transfer I untie and that it intends to separate lias of the fermentation. the permanence in wine contact with these lias or lees originates the appearance of flavors and disagreeable scents, as a result of the decomposition of leavening corpses and other compounds that are accumulated at heart of the deposit. Most frequent they are the scents to dirty and to sulfhídrico and they go away easily with the transfer, nevertheless, if the wine does not move, the compounds originate that evolve still more giving them disagreeable others and that no longer can be eliminated.
To part of this transfer others are realised more between I untie the bottling. The enólogo decides the optimal moment of I untie taking like parameters the scent from the deposit, the microbiological analysis, and by means of tasting of the wine. Perhaps the sensorial analysis of the wine is the parameter most complicated to measure sometimes, but as well most determining at the time of considering the moment for realising I untie. The person in charge to realise these tastings is the enólogo.
This transfer is going to have several objectives:
To clarify the wine progressively.
The elimination of the rest of CO2 coming from the fermentation.
The elimination of the sulfhídrico produced during or after the fermentation. The small ventilation that supposes a transfer is beneficial to eliminate “tufos” characteristic of fermentation, at the same time as it helps to that they conclude other biological transformations, but never must air in excess the wine, because it would oxidize and aromas would be lost.
The progressive homogenization of the different games varieties, to realise “coupage” definitive that will be the one that is bottled.
This type of transfer is realised by means of centrifugal pumps. Its principle of operation is based on the centrifugal force the liquid enters by the rotation axis and as a result of the centrifugal force created by the fins, it leaves in tangential direction of greater speed and pressure. All the elements of the pump in contact with the product are constructed in stainless steel.
They allow to move liquids between 0 and 70ºC of temperature, but they must be cooled making pass cold water without pressure, when they are used during a period of prolonged time. They reach 100,000 volumes of l/hora, to 5 pressures of Kg/cm2. It is by the high speed that reaches reason why they are used in the transfers.
One attributes them that they produce forts ventilations in the liquids that pump, which does not make them very recommendable for the transfer of wines, but the installation is adapted must not because have problems.
Another type of pumps very used in the warehouses for the transfer of wines and musts, is those of helical screw. These allow to move liquids of the high viscosity. They consist of a fixed rubber body in whose interior an eccentric helical screw lodges (rotor), that in its turn forms the cameras of aspiration and impulsion. They are autoaspirantes, reversible and of regular and adjustable volume, based on the speed of turn of the rotor, which allows its use like measure pumps.
In spite of its versatility, its other advantage is the good treatment that it gives to the product.
Elimination of Solid Residues
The elimination of the solid materials or semisolids without utility that the activities generate human and animal separates in four categories: agricultural, industrial, commercial and domestic residues. The commercial and domestic residues usually are material organic, or are combustible, like paper, wood and fabric, or noncombustible, like metals, glass and ceramics. The industrial residues can be ash-gray coming from solid propellants, rubbish of the demolition of buildings, chemical matters, paintings and dreg; the agricultural residues are accustomed to be animal dung and rest of the harvest.
Methods of elimination
The elimination of residues by means of controlled spill is the used method more. The rest of the residues is incinerated and a small part is used like organic fertilizer. The selection of a method or another one of elimination is based mainly on economic criteria, which reflects local circumstances. As far as recycling, it is anticipated that for the year 2000 half of the domestic residues will be recycle.
Controlled spill
The controlled spill is the cheapest way to eliminate residues, but it depends on the existence of suitable locations. Generally, the collection and transports of the residues suppose 75% of the total cost of the process. This method consists of storing residues in layers in excavated places. Each layer is pressed with machines until reaching a height of 3 meters; then it is covered with a earth layer and one becomes to press. It is fundamental to choose the suitable land so that contamination neither in the surface nor in underground waters takes place. For it is made level and the ground upon the residues is cultivated, turns aside the drainage of higher zones, grounds with few filtrations are selected and set out zones to floods or near underground springs are avoided. The anaerobic decomposition of the organic residues generates gases. If a considerable amount of methane is concentrated can take place explosions, reason why the garbage dump must have good ventilation. More recent techniques bet by the advantage of these gases coming from the decomposition like power resource.
Incineration
The conventional incinerating are furnaces or refractory cameras in which the residues are burned; the gases of the combustion and the solids that remain burn secondly. The combustible materials are burned in a 90%. Besides generating heat, usable like source energetics, the incineration generates carbon dioxide, solid oxides of sulphur and nitrogen and other gaseous pollutants, ash-gray volatile and residues without burning. The volatile ash emission and other particles are controlled with electrostatic filters, washers and precipitadores.
Recovery of power resources
It is possible to recover energy of some processes of elimination of residues. Generally two groups can be done: processes of combustion and processes of pyrolysis. Some incinerating take advantage to generate steam. In the walls of the combustion chamber boiler tubes are placed; the water that circulates around the tubes absorbs the heat generated by the combustion of the residues and produces steam.
Pyrolysis or destructive distillation is a process of chemical decomposition of solid residues by means of heat in an atmosphere with little oxygen. This generates a gas current composed by hydrogen, methane, carbon monoxide, carbon dioxide, inert ash and other gases, according to the combat capabilitieses of organic assets of the pirolizado material.
In many cities the residues are burned to produce steam that move the generators that produce electricity. Therefore, actually, the sweepings of the cities is recycle and it is gotten to turn into electrical current. This it can be a habitual use of the sweepings in the cities of the future.
Composting
It is another method of elimination of residues by means of the action of bacteria. This technique is not new on small scale. The composación wears to end alternating layers of rotten decomposed residues with ground layers. This creates a rich matter similar to the ground that is high in organic matter. The main disadvantage is the necessity to separate the noncompostable matter tins, glass, plastic… some companies reunites all the residues, separates each type of residues in its own container and compostan the sweepings, which sells to the best postor.
Fertilizer elaboration
The fertilizer elaboration or installments from solid residues consists of the degradation of the organic matter by aerobic microorganisms. First the residues are classified to separate materials with some other utility and those that cannot be degraded, and the rest is buried to favor the decomposition process. The resulting humus contains from a 1 to a 3% of nitrogen, phosphorus and potassium, according to the used materials. After three weeks the product is preparation to mix it with additives, to pack it and to sell it.
The Residues of Wine production
The residues of wine production are the residues: stalks, peels and nuggets. Stalks are the lacking clusters of the grapes, which pass to which is properly the wine production process, the peels are the skins of the grapes, in these is where more amount of tannins has accumulated.
The residues of wine production do not represent a special irrigation way that traditionally were accumulated immediately. Sometimes they took advantage as the installment of the fields after a time of accumulation outdoors, but practices really it more extended, in small operations were the homemade distillation of the peels to produce a brandy among 40º-45º, the own residues are used sometimes like fuel for the distilling equipment.
Traditional use of the residues
The wine flower or of yolk represents the 60-65% of the grape in weight, whereas the rest this represented by lost 10% as of carbonic anhydride and by 25% by the impregnated residue or vinazas of wine in a remarkable dose. As the residues constitute a remarkable mass that as much finds different uses in the industrial scope as in the oenological one, it agrees to take care of from the beginning the advantage of this product to secure the best results.
Pressing of the residues
It consists of expressing the residues to obtain all the wine that is possible. The wine that is obtained denominates wine of press, or water foot that is a wine of very low graduation. Diverse they are the models of press in use, beginning by the Latin press of levy and finishing by the hydraulic presses and the continuous presses. The press models that have had more diffusion are those of cage, driven by hand or with electrical force. The capacity of the cages (destined to retain the residue during the operation) varies of one to two cubic meters.
The fabric presses in enology
Carried out the separation of the must or the wine of the residues, it is necessary to come to his exhaustion to obtain the maximum yield in liquid: the methods at the moment in use for this aim tolerate in any case successive pressings.
Using, for example, the continuous presses the pressing cannot be taken until the total exhaustion not to obtain tannic and excessively turbid products with dispersed colloidal phases.
After the pressing these two continuous presses it is necessary to resort to one or pressing with hydraulic presses.
If a hydraulic press is wanted to realise the pressing just by they require two, three or more successive pressings not fermented sweet coverall when it is vinazas that is, like for example, are had in the white wine elaboration.
The fabric presses---. They are constituted by a hydraulic press of characterized special type because instead of to have a common cage like the typical one of residues, it has a wood grating of ash of square form.
The residue is distributed in successive layers on diverse gratings.
Placed the first grating on the base of the press, a wood frame leans in the base of the same whose dimensions are slightly inferiors to those of the grating, and that has a height of centimeters. This frame allows to soon separate div a hemp fabric on the grating, is dropped from the frame ersos turtos in the suitable dimensions.
Placed the amount of wished residue and one comes to the preparation from the envelope, folding the edges of the fabric.
The frame takes off finally, that must be used for the preparation of the following layers.
Made the envelopes that normally are 20, it is come to the pressing
Completed this operation, the base of the press lowers, the exhausted turtros are eliminated and wing is come preparation from the new envelopes.
pressing of the residue with fabric press:
Treatment of lees: when they are quite dense they represent the nuisance in the warehouse because its treatment takes control of rudimentary systems. Having a fabric press it is much more easy and with a yield remarkably superior.
Brandies distillates of the residues
From the grape and the wine they obtain not only cognac, armagnac, and the different types from brandy that already we have seen but other brandies, the majority of very popular them, characterized because they are not put under wood aging, which turns to them into white brandy “s, of a beautiful transparency. One is the Spanish residue, “mare” and “fine” French, “grappa” Italian, etc. generally rough Brandies, of high alcoholic graduation, that goes up to around the 65”, little refinings, very droughts, and forceful. A cheap and Popular drink, that has been, and is to a great extent, the European base of “cau of víe”, the white brandies of fruits, of which we will speak more ahead.
The Spanish residue
On the contrary that, “marc” and “fine” French, señoriítos of the ardent targets, the residue is a plebian, authentic distillate of surpluses and for that reason, not only perhaps more cheap, but much more dangerous. When distilling the rest wine production, that is to say, nuggets, the peels obtain not only wine or ethylic alcohol, but also the ominous methylic alcohol due to the cellulous present in the residue. Rough, dry, powerful a brandy… dangerous, in that is its enchantment. Perhaps also it is, weighs. To so sinister profile, older alcoholic distilling it, since to distill wine although it is to regulate quality, is still a small luxury that only the superabundance, or the demand - and therefore lifted price of brandy it can justify. For that reason, just like speaking of aged wine brandies we said that first it was, and is, the cognac, as far as concerns the brandies of wine residues, first it is, and it will be, the Spanish residue. And it is that in Spain, since insigne masterful alquitarero Arnaldo de Vilanova, at the beginning of century XIV, would be dedicated to distill brandies and to praise them in famous writings, very we have been always become fond of to the distillation - artisan and homemade while they allowed it to the laws, clandestine later, and industrialist now and consumption of the residue brandy. And we have conserved, with passing of the times, that root therapeutic alchemist and of the distillation, that still today is expressed so genuinely in the famous justification of the mañanero alcoholic drink: “To kill gusanillo.” And our residues go that kills if it although in some case it has been at the cost of taking ahead to the desventurado host.
The certain thing is that in so prolific work we are masterful. And, between us, the true teaching takes the Galician alquitareros, unique that can distill brandy without the more ties than the control of stills of the Delegation of Property, and free circulation to it restricted with respect to the city council.
On the contrary, the homemade distillation of brandies has practiced freely in all the wine-making regions, which is equivalent to say all the nation has been prohibited, except for counted exceptions, staying as patrimony of the industries distilleries. In so drastic measurement a voracious state treasury is necessary to look for economic reasons not only (), but sanitary, since the residue brandy, as already saying is had, can be dangerous if it is not distillate well.
By all this, Galicia has become not only the distilling region of brandies par excellence, but the unique place where splendid residues can still be, obtained in his near 600 alquitaras, the majority traveling.
One is a brandy in superable, distillate with wise patience by the “poteiros”, modern and made an effort alchemists whose wisdom happens of parents to threads, able to extract, in them cold nights of distillation, to the love of the fire, the true “spirit of the wine” in a slow and ceremonious dripping in interrupted.
They are the residues of Betanzos, Ribadumia, Ulha, Portomarín, Chantada, Sober, etc. and, by all means, of the great wine producing zones like Ribeiro, Albariño, Valdeorras, County… Residues of clean aroma, able “to throw the chest pa lante”.
The quality, already something mythical of the Galician residues has, by all means, a real base, that leans solidly in the peculiar form to elaborate them. The great expert writer Put Xose, skillfully describes in his book “Manual of wines and brandies of Galicia”. Once finished the works of the warehouse, it only is to let ferment the residue of the grape, that is crumbled by hand so that it takes young. Soon one keeps in large barrels, bagaceras or “píos”, until the moment for being distillate. The residues can be of white or red grape, which must be had in account, since the residues of white grape, to not having been present in the process of fermentation of the wine, will have low yields, and in certain cases will be needed the addition sugar to be able to obtain a distillable liquid. On the contrary, the red residue, impregnated of wine, not only will give more brandy, without unnecessary additions, but he will be finer.
A very delicate part of the process of elaboration of the residue is the one of its storage. The important thing is to preserve to him of the excessive contact with the air while it ferments, in order that it does not lose the aromas that are generated, and of which will depend his quality. And mainly, the oxidating processes and the rottings must be avoided, that would communicate to the residue bad scents.
Soon it is necessary to come to a careful distillate, where the accumulated experience during centuries has dictated very precise norms. For example, the residue does not have to make contact with enemy with the bottom of “squid”. For it one forms I milk of straw and beams of vine shoot with a water kettle. The residue lies down next trying that does not fill the still, and the cap with kneaded flour of rye is sealed to avoid escapes. Soon a fire is made of vine shoot, to form live coal, and wood of oak, so that it gives a smooth and continuous heat. When the dripping begins, the “heads” are thrown, although, there are places where they are conserved to consider the best thing of the distillation. The “poteiros” watch the process kindly, controlling the alcoholic degree, that generally oscillates between 47º and 50º its aroma, throwing a little in the palm of the hand and rubbing them until its evaporation, and other singular tricks that constitute the personal touch of each teacher.
Naturally, in Galicia, like in the rest of Spain they are had to create it industrial facilities that elaborate residue of continuous form and without the rites and conditioners of the production craftswoman. And without its quality. There is marks like “Ruavieja” and “Brandy of Ulla”, that have become true giants of the residue, having bottled it and selling it by all the country.
I do not want to finish this small dissertation on bravest, clean, strong and dry the residue Spanish, of the white wine brandies, without mentioning other zones where historically there are distillate residues, like Leon, very similar to Gallego, Castilla-La Mancha, finer and so much more tasteless whatever that was not or is - that the secrecy continues working destined being drunk pure, but in the form of liquor of fruits, or the more commonly flavoured with aniseed; Catalonia, with its famous “fassinas” and their great tradition drink bottle; Andalusia, where the residues have been the base of their thousand and flavouring with aniseed, like ojén, cazalla, etc. The majority has been brandies craftsmen, with strong alcoholic graduation that could reach to the 800, and today has disappeared practically by the distilling monopoly of the distilleries.
New Alternatives of Elimination of Residues
Since previously we have mentioned the residues of wine production are not especially dangerous, but following the amount and of certain conditions these can represent a problem. The accumulated residues are organic matter, in conditions of certain anaerobiosis bacteria can realise a fermentation producing more ethanol, and coverall carbon methane and dioxide. These two gases are the main causes of the greenhouse effect, this natural effect is important then without him the average Tª would be of -18º and with him it is of 15º, at the moment the gas concentrations that of E.I are every time majors. The gases that greater influence they have in this E.I are carbon dioxide with 55% and the methane with a 15%, although this last one absorbs 48 times more than carbon dioxide. In principle it is not a great problem in comparison with the amounts of the industries, but that gas methane can be used to move electricity generators, so that we take advantage of our resources to the maximum.
Biomass
This formed by origin the organic compound set as much animal as vegetal, which contains energy contained in its chemical bonds and is susceptible to be used by the man to obtain useful energy. The vegetables are able to use the solar light to reduce atmospheric carbon dioxide to rich organic compounds in energy by means of the photosynthesis.
Treatment
The solid materials of combustion usually are heterogenous and are put under two types of treatments: homogenization that consist of the crushed one, chipped… securing a sorting and humidity degree that improve their use; and the densification that is a treatment with identical objectives, to increase the specific weight facilitating the transport and stored.
Pyrolysis: it is a carbonization warming up to the biomass to 500º in the absence of oxygen for the coal obtaining.
Gasification: it consists of transforming into gas solid propellants. This gas contains hydrogen, carbon monoxide and methane and is obtained in the gasificadores, where the solid propellants are put under incomplete combustion.
Anaerobic fermentation: A method to undo of the residues is to use anaerobic bacteria they disturb so that them. This type of bacterium grows and prosperous in the absence of oxygen. The methane, sometimes denominated “biogas”, is a by-product of decomposition by anaerobic bacteria. The residues that are going away to disturb can come from human beings, animal or vegetal.
The methane is an odorless gas with an index of heat capacity of 600 to 700 British thermal units (BTUS) by cubical gas foot. (1 BTU is, approximately, the amount of heat necessary to lift the temperature of 1 water pound in 1º F). In natural conditions, the decomposed residues produce methane and a called component sulphuretted hydrogen. The sulphuretted hydrogen gives to the gas a denominated very disagreeable scent, sometimes, “culvert scent”. By means of called gas devices purifying, the component can be eliminated of the methane that produces east scent.
The methane also can take place artificially in a denominated apparatus methane digestor. The digestor is a hermetic container that contains the residues that are going away to disturb. The anaerobic bacterium disturbs to residues DES catching the by-product biogas. Biogas contains around a 60% of methane, 35% of carbon dioxide, 3% of nitrogen, 0, 1% of oxygen and sulphuretted hydrogen indications. In order to obtain an optimal gas production, the digestor must be being shaken smoothly and to stay to a temperature of 3 8 ' Cs (1 00 ' F). The digestor will produce of 0, 12 to 0.31 m' by each kg of residues (2 on 5 cubical gas feet by each pound).
Although around 50% of the gas it is extracted of the residues in the two first weeks of production, is possible to be continued obtaining gas during 6 weeks.
After the residues have digested, the solids, denominated muds, remain. Muds are an important by-product of the methane production due to their use like fertilizer. The analysis of methane muds sample that contain: nitrogen, phosphorus, potassium, boron, calcium, receive, iron, magnesium, sulphur and zinc, elements all of them essentials for the growth of the plants.
A disadvantage of the digestor is the technique of gas storage. Due to its characteristics, the methane cannot be compressed as much as other gases. At the moment, the storage structures are great and voluminous.
The heat produced by the combustion of the methane can have manifolds uses. The domestic methane production can be realised to a very low cost and the residues can be used in the gardens of the house reducing therefore the fertilizer costs. Some agriculturists are constructing methane digestors to use them like source of heat for the alcohol production coming from grains. The methane digestor also provides to the agriculturist a form to obtain extra residues for the cattle. The use of the methane is a form to reduce the fossil fuel consumption in the United States.
Combustion: the solid products are used to produce heat by direct combustion, pellets and briquets are used like fuel in boilers since they own a high calorific power and low sulphur production.
Biocarburantes: The alcohol is another possible power plant. All we have heard numerous histories of smugglers who made their own alcohol in the forests. In the United States, in the decades of 1930 and 1940, several states of the belt of the maize approved a legislation that granted to the fiscal agriculturists advantages by the production of alcohol mixtures. Nevertheless, after World War II the prices of petroleum fell and the interest by the alcohol production, like power plant, went vanishing. With the increase of the price of petroleum in the decade of the 70, one became to recover the interest by the alcohol like fuel.
The alcohol is generated by means of the grain fermentation and other vegetal products. The fermentation transforms the sugar, proteins, vitamins and the minerals that these contain in dioxide of carbon and ethanol. The product to ferment can have infinity of origins, from mouldy maize to cheese residues. The advantage is that the supplying of these products never is run out, as it happens with oil wells, nor gigantic refineries are needed.
The alcohol can be mixed with gasoline (gasohol) and also be used like substitute of the diesel engine, kerosene and the oil fuel in the heatings. It is less explosive and more stable than the gasoline. Also he is less polluting, more effective and economic.
The alcohol production generates, in addition, some useful by-products. Carbon dioxide can be used for the carbonization of drinks, the dried one of the grain, the fertilizer production, the fire extinguishing, the cooling systems and the solid carbon dioxide manufacture. The residues of the distillation of the alcohol can be used like food for the cattle. The investigations have demonstrated that the effectiveness of the feeding has been increased in a 15% animal when alcohol residues are used.
Use of residues as installment
The process to enrich the organic residues for the later subscriber the fields is known like composting. Before only it consisted of letting ferment the residues by the biological agents and in case to remove from time to time, the new technologies allow us to take advantage of our resources to the maximum. Previous to compostage proper there is a process of destartarización and another previous one of desalcoholización.
The tartaric acid also dihidroxidosuccínico acid call or acid dihidroxibutanodioico, is an organic acid of formula C4H6O6. This acid, that is in many plants, was already known by Greek and the Roman ones like tartar, the salt of potassium acid that forms in the deposits of juice of fermented grape. It was isolated for the first time in 1769 by Swedish chemistry Carl Wilhelm Scheele, when boiling the tartar with chalk and disturbing the product with sulfuric acid.
The destartarización process: the fermentation of the juice of grapes, tamarinds, pineapples and you dwell produces, in the internal surface of the container, acid a called potassium tartrate layer argol or posos. When boiling argol in diluted spirit of salt, precipitates tartrate of calcium when adding calcium hydroxide. With the diluted sulfuric acid addition dextro is freed to the tartárico acid, which turns the plane of light polarized to the acid east right has a fusion point of 170 Cº and is soluble in water and alcohol, but not in ether.
Another called variety acid I weigh tartárico is identical to tartárico acid dextro, only that one tour the plane of light polarized to the left. It was the French chemistry Louis Pasteur that for the first time prepared east acid from a salt of sodium and ammonium.
The synthesized tartaric acid in laboratory is a mixture of identical amounts of acids dextro and I weigh, and this mixture, call racémico tartaric acid, does not affect the plane of polarized light. One fourth variety, the acid I do not pull tartárico, either affects the plane of polarized light, is compensated internamente.
The tartaric acid, in its two forms racémico and dextro rotatory, is used like dressing in foods and drinks. Also it is used in photography and varnishes, and as potassium and sodium tartrate (well-known as you leave Rochelle) constitutes a smooth laxative.
After this destartarización and desalcoholización the process of compostage is the following one: all the matter is crushed well to compostar, it becomes damp considerably and a constant temperature within closed means stays so that the ideal atmosphere for the proliferation of bacteria able is created to ferment the residues. The objective is that rich mineral elements and organic matter can be recovered, that are gotten up later to lands with the purpose of to enrich them.
The installments thus produced are very recommendable as it is possible to be seen in the comparative tables.
Some of the techniques mentioned here could be reconciled so that the process of elimination of residues could be more profitable when being extracted of these ac. Natural Tartárico, methane, alcohol and organic installments.
At the moment in cooperatives it practices the wine-making it more extended is the one to sell the residues to the distilleries, these use part for the alcohol distillation and another part is used like fuel that burning fire in the filters.
The last studies that have been realised on the use of the residues of wine production as installment indicates that, the use of these without previous destartarización and coverall without a total desalcoholización do not fertilize the Earth with the organic matter that contains but the alcohol damage seriously to this, being one practices totally inadvisable.
The mentioned thing previously does not affect to the installments developed by the method composting since these if they have undergone a destartarización and previous desalcoholización.
PLAN OF CLEANING IN PLANT.
OBJECT.
The object of the present plan of cleaning is to have a document where each one of the processes of cleaning are developed that are considered necessary to maintain the equipment and the premises with an adapted degree of hygiene. The cleaning plan must be contemplated like one more a stage of the productive process, fitted within system A.R.C.P.C. Thus the industry must make sure that it realises a correct hygiene and disinfection of those elements, machines, equipment, means of transport I commit or and warehouses external, local that take part in the manufacture process, since the primary target of the cleaning is the control of the microorganisms.
A policy of “while it works, clean” or “clean at the moment” must be adopted by all the employees of all the sections of the warehouse, for example production, bottling, raising, packaging, laboratory… This policy is especially important considering that the processing of the grape is realised in continuous reason why the must spills, came or other matters are due to clean immediately to avoid the accumulation of dirt in the machinery, in the surfaces of work, grounds… The established plan of cleaning will be reviewed periodically verifying the general state of the factory, realising the opportune audits in the plan if the awaited results are not obtained.
OBJECTIVES OF THE HYGIENE IN ENOLOGY.
In enology the hygiene does not have the same object that in the preparation of other nourishing products; the risk of poisoning as a result of a defective conservation does not exist, would be necessary so that it appeared, to add to the wine a toxic product.
In any case, the lack of hygiene can bring about serious consequences in the quality of the end item:
Defective organoleptic evolution and/or
Not wished microbial development.
The relative resistance of the wine to the microbial alterations, in relation to other nourishing products, is translated in a certain slowness of the vinicultores in putting in practice the most elementary slight knowledge of hygiene.
The hygiene in enology, really, intends to avoid:
Any unfavorable organoleptic evolution as a result of the contact with walls of defective packages.
Any diverse exogenous substance enrichment (metals, etc.).
Any alteration of the components of the wine as a result of microbial developments.
And to fulfill the legislation effective.
LEVEL OF HYGIENE IN ENOLOGY.
The hygiene in enology must be so much more strict the more next is the wine to the bottling, as it is us in the following table.
Level of hygiene
Why?
How?
Where?
MINIMUM
To eliminate the heavy dirt: earth, leaves, raspón
Prelavado
Grounds, material of grape harvest
ELEMENTARY
To eliminate dirt
Prelavado
Cleaning with brush and detergent
Clarified
Presses
The premises of wine production and storage in bulk
CAREFUL
To eliminate dirt and to exhaust means to limit the growth of microorganisms
Prelavado
Cleaning
Clarified
Disinfection
Clarified
Mall pillow of vendimiadoras
Faying surfaces of must and came
Pipes, hoses, pump, valves
VERY CAREFUL
To reduce the microbial population below a predetermined level
relavado
Cleaning
Clarified
Disinfection
Clarified
control
Faying surface with must in the case of specific sowings
Train of packaging
RELATION BETWEEN THE NATURE OF THE MATERIALS, THE PREPARATION OF THE SURFACE AND THE HYGIENIC LEVEL.
The traditionally used materials in enology are several, but in our case this list is considerably reduced when presenting/displaying these advantages majors against the rest.
The wood.
It is the traditional material in enology. The wood is rough, elastic, porous and absorbent, therefore the finished one of the surface is very bad. The tartar becomes engraved easily. It must be cleaned and become disinfected carefully, although the effectiveness of these cares is limited.
The stainless steel.
It is the material whose use is today more frequent in enology. It is due to its mechanical characteristics but, mainly to the state of its surface and its corrosion resistance. It resists to acids in the middle oxidating and alkalis. He is sensible to halogenous acid and in the middle also neutral. Their cleaning and disinfection are easy.
The glass.
This material little presents/displays the disadvantage of being resistant to the blows and thermal variations. On the contrary, it has great advantages like his hardness, smooth and inert being from the chemical point of view. The cleaning level that can be applied to the S glass is elevated.
The cork.
Elastic material that allows the plugging of the bottles. It presents/displays a surface of cavernous nature susceptible to retain the microorganisms.
NATURE OF THE DIRT.
The processes of cleaning and disinfection that are used depend in any case on the nature of the dirt. The dirt can be classified based on its origin.
Origin and properties of the dirt.
The dirt can come from must or the wine:
Mineral dirt: basically one is potassium bitartrate that precipitates in the course of the fermentation after the cooling of the wine.
Dirt of organic origin: it must to dry matter of the wine or must, or to the microorganisms. One is mainly colouring matter, organic tannins, proteins, acids, alive or died glucides and microorganisms (lactic and acetic leavenings, bacterium, fungi).
Another type of dirt has an origin other people's to must and the wine:
The Earth: dirt of the grape harvest under the mud or dust form according to the climatic conditions.
Fat and oils coming from the machinery and aperos.
Disinfection and cleaning product residues.
The heavy dirt eliminates that the small one more easily that he is very adherent and it is absorbed far better by the surfaces. The knowledge of the characteristic physical chemistries of the dirt allows to choose with success cleaning products.
Microbial dirt.
When the microorganisms are very numerous, they constitute a microbial dirt; they are deposited in the packages and they pay attention to the walls, being responsible for the instability of wines badly conserved or the gustatory defects. In any case, the microorganisms causes of alterations in enology are little numerous since the wine by its low pH, their wealth in organic acids and their ethanol content, most of constitutes unfavorable means for the microorganisms. Due to these properties the wine has an effective bactericidal power and the pathogenic germs cannot be developed. In enology, the main polluting agents are, moulds and leavenings that are fungi, or, acetic bacteria and lactic bacteria.
CLARIFIED AND THE WATER.
The clarified one.
All process of cleaning in a warehouse goes preceded by a prewashing with water. It allows us to eliminate the dirt adhered to the walls of the installation without not to be necessary previous scraping or cepillado of the surface. Also the water is the element vector of disinfection and cleaning products. It is also used in the warehouses like cooling system of musts and wines. For each of these uses, the water must have specific properties:
The water destined to the human consumption must be potable, but it is not adapted for the totality of industrial uses.
In other cases, the water not only must be potable, but have a suitable composition microbiological physical chemistry and. Thus, for clarified of bottles and the filter membrane cleaning, the water must be filtered. The water used for the cooling of stainless deposits by the system of water curtain as study object happens in warehouse, must have a low chloride content.
The chemical composition of the water and its uses.
The water of cleaning and process, was considered like something natural and evident in the majority of the warehouses, and its composition nor so at least studied. But at present, the water has a very diverse composition according to in question region, and the origin that it has. Since the water stored in the well is exposed to a greater variability in its composition, a periodic analysis becomes necessary of this water to determine their potability and content in elements. In this way it is tried to know if that water is act for the process and sweeps or on the contrary are necessary previous treatments to his use.
CLEANING AGENTS. ACTION FORM.
The cleaning is realised with the aid of:
Chemical compound: enzymatic detergents, oxidants, products.
physicists: abrasive cepillado, use and ultrasounds that complement the action of these products.
The general, a cleaning product is trained by several components with complementary properties; in addition, some of these substances has action disinfectant.
The detergents are the chemical compounds that facilitate the separation of the dirt of the surface of the substrata. The action of the detergent is in favor conditional of the duration of the application, the temperature and the mechanical action. The alkaline or caustic detergents allow to eliminate the dirt solubilizando it and by disintegration, they maintain the pH of the cleaning solution at a high level and have effect plug. They are used. The majority of the detergents is cleaning agents who own little or no bactericidal activity, although some organic substances, as the quaternary ammonium compounds are able to kill certain bacteria.
In order to choose a cleaning product a series of parameters is due to consider:
The dirt
Nature
State
The support
The hardness of the water
The cleaning way
Manual
Automatic
Detergents and disinfectants
Characteristics
Compatibility
Corrosion
The action of a cleaning product is function of:
THE CONCENTRATION AND TYPE OF PRODUCT TO USE.
The dose of product will depend on their composition and the kind of problem to solve, being preferable to realise a previous test. Generally we considered that the detergents: they are applied in an average concentration that oscillates between the 1 and 10% (rarely inferior), whereas in disinfectants the dose will oscillate from the 0.1 to 1%.
A smaller dose of detergent will cause that their effects fall quickly: he will not be able to eliminate all the dirt and the deficiency of active matter can bring about the foam formation or incrustations. Really, we will consume detergent without obtaining results.
A greater concentration of detergent allows to improve the results, although an optimal point exists over which the excess of product will cause rinsing difficulties, manipulation danger, major amount of residual tensoactivos in the surfaces, appearance of undesirable reactions as it foams and product waste. Really, the costs of cleaning without improving the results will get dearer.
.LA TEMPERATURE TO WHICH THE PROCESS IS REALISED.
Like in the chemical reactions, an increase of the temperature multiplies the reaction rate of the detergent with the dirt.
Generally an increase of the temperature:
It accelerates the reactions.
The surface tension falls.
It facilitates the fat saponification and hydrolysis.
It fluidizises fats, the waxes, etc., facilitating the penetration of the detergent.
It facilitates the disinfection.
In spite of these advantages, the temperature sometimes is limited by:
The boiling point of the water.
The cost of calorific energy.
The thermal resistance of certain materials.
The temperature of baking of the dirt (coagulation of proteins).
The application method, mainly in the case of application manual that limits the temperature 45-60ºC.
TIME THAT LASTS THE OPERATION.
She is variable with the accumulated dirt, and since there are saying, with the other three factors.
BLAST EFFECT.
It allows the renovation of the detergent dirt in contact with the dirt very adhered and with the germs, it facilitates the starting of the dirt and avoids his redeposición homogenising it in the washing liquor. So difficult it is to want to clean without mechanical action like without detergent.
The mechanized operation can be realised by:
Agitation of the solution (circuits).
Pressure of projection.
Frotamiento manual.
PLAN OF HYGIENE IN PLANT.
Previous cleaning to the grape harvest.
Before the beginning of the wine production campaign, the operation of the machinery
it must be verified although it has been verified at the end of the previous campaign.
Once installed in the corresponding place each machine or apparatus it must be cleaned of dust, eliminate the excess of fat and be washed. Possibly some necessary painting adjustments must be realised with sufficient advance so that the scents have disappeared when to initiate the wine production campaign.
The screws must be smeared with grease again with nourishing fat. All the circuits of water, fixed or movable, must review and if it is necessary to disincrust them. Finally all the joints, male and female, of the pipes must be verified.
Cleaning during the grape harvest.
The following pictures indicate the set of operations that must be realised in the grape harvest utensils, transports and obtaining of must.
ZONE OF RECEPTION:
MATERIAL OF GRAPE HARVEST, CONTAINERS OF TRANSPORT.
REGULARITY OF THE TREATMENT
Before the beginning of the grape harvest.
Every day of grape harvest when finalizing the work day.
When finalizing the grape harvest.
GRAPE HARVEST MATERIAL.
Plastic buckets.
Plastic drawers.
They must be washed with much water under pressure, even cepillando, once or twice for day, to eliminate must, and diverse rest (leaves, petioles) of the interior of the container and the Earth of the outside.
To slip
In certain circumstances this material can become disinfected by means of sulfurous anhydride solutions to the 2 by thousands (2º) or with other products.
RECENT OF TRANSPORT.
Autovasculantes delivery trucks (stainless steel).
To wash daily with water under pressure, to cepillar inner and outer, without forgetting the bends the grips where easily the fungi are developed.
To slip them well.
To disinfect periodically like the grape harvest material.
ZONE OF WINE PRODUCTION:
DESPALILLADORA, HOPPER, ESTRUJADORA, PUMPS, PRESSES, CIRCUITS (hoses, pipes…)
REGULARITY OF THE TREATMENT
Before the beginning of the grape harvest.
Every day of grape harvest when finalizing the labor day.
When finalizing the grape harvest.
PUMPS.
Of grape harvest.
They must be chosen easy to disassemble and to clean. When finalizing the day peels, organic nuggets and other matters will have to be demontar for their cleaning eliminating since a simple one clarified with water not always evacuates.
Once mounted the hole of casting for the narrow-hipped one must again be left open.
Before using: to clarify, to disinfect again, to clarify by means of water circulation in closed circuit (pump and hose).
After normal use: clarified. Periodically: prewashing, clarified cleaning and.
The hoses must be suspended On guard of narrow-hipped.
MATERIAL OF MUST EXTRACTION.
Despalilladora-estrujadora
Press
Hopper
This material often is of difficult cleaning; however, they must be cleaned daily in order to avoid the development of detrimental microorganisms.
By means of clarifying under pressure the vegetal rest must be eliminated and if it considers periodically necessary a disinfection must practice to avoid the invasion of microorganisms. The cleaning of the machinery will be realised with the installation in march as if grape was being processed.
BINARY MATERIAL
CIRCUITS (hoses, pipes…)
REGULARITY OF THE TREATMENT
Before the beginning of the grape harvest.
Every day of grape harvest after finalizing the labor day.
When finalizing the grape harvest.
CIRCUITS.
Pipes.
Hoses.
Fixed in stainless steel: after the wine circulation and in order to avoid its permanence in the pipe, to clean under pressure by means of a water obstacle. If the canalization remains long obsolete time, to clean with disinfectant before a new use. Clarified abundant.
BINARY MATERIAL
DEPOSITS
REGULARITY OF THE TREATMENT
Whenever the deposit drains.
When initiating the period of cleaning.
STEEL TANKS.
Stainless steel tanks.
Chemical Destartarizado and disinfection:
The tartar locks up organic matter and microorganisms, being a center of alterations that produce strange flavors and bacterial contaminations. The destartarizado one must take place once a year like minimum and by means of chemical processes.
Elimination of the tartar by via chemistry: the tartar (potassium bitartrate) can be eliminated by means of a spraying of alkaline solution; this one is prepared in a bucket or projects under pressure on the walls of the deposit. The chorrea alkaline solution dissolving the tartar and again falls to the bucket by the orifice inferior of the deposit, initiating again the cycle.
Outer Inertizado since the cooling system works by means of water shower.
BINARY MATERIAL:
EARTH FILTERS
REGULARITY OF THE TREATMENT
Before its use.
After its use.
EARTH FILTERS
The tartrate crystals and the organic matter can be accumulated in the surface of the plates and the circuits of the filter. This dirt constitutes a rich substratum for the bacteria and moulds, the proliferation of these is as well favored by the humidity. For that reason it is precise to realise chemical destartarizado in the following order of action.
Prelavado of the filter with water to eliminate the crudest particles.
Chemical Destartarizado
Clarified when finalizing the previous operation.
Disinfection to avoid the proliferation of microorganisms in the circuits of the filter.
Clarified before the beginning.
BINARY MATERIAL:
WOOD MATERIAL (barrels)
REGULARITY OF THE TREATMENT
Before its use.
When draining the barrel after its use.
WOOD MATERIAL.
Barrels.
An empty barrel requires precise cares; it must be clarified abundantly with water under pressure, become disinfected by means of combustion of a sulphured wick, slip during 4 or 5 days with the orifice downwards and realise new a sulphured one and to cover. Sulphured the following ones must periodically practice every two or three months.
Before being used the barrel it must fill with sulfitada water so that the wood releases to the sulfuric acid coming from the sulphur combustion and the possible acetic acid remainder formed by alteration of the wine absorbed by pores.
In case of slight alteration a renovation of the barrel must be realised; first a is come to eliminate the tartar by means of carbonated water 10%, repeating the operation if it is precise; the barrel can treat next by means of aqueous vapour and later sulphured.
In case of serious alteration (moulds, soured,…) the recovery of the packages is practically impossible, since the undesirable microorganisms are implanted of very deep form in the wood, reason why is preferable the destruction of such barrels.
ZONE OF AUTOMATIC FILLING:
(tank lung, circuit, filler)
REGULARITY OF THE TREATMENT
When finalizing the operation of bottling.
Before the beginning of the bottling train.
Cleaning of maintenance from the installation when finalizing its use during a period of time nondetermined.
ZONE OF AUTOMATIC FILLING
Tank lung
Circuit
Filler.
It will be come to the hot water circulation to 90-100ºC following the circuit of production or flood, for the elimination of rest of crude dirt. This water must cross all the tubes and orifices of the filler to guarantee its correct cleaning. Any additional product for the cleaning of the bottling train will not be necessary, since with the water to that temperature the required disinfection is obtained.
Cleaning and disinfection by immersion of the detachable organs after each use.
TREATMENT OF THE MANIPULATING PERSONNEL:
HYGIENE OF HANDS.
REGULARITY OF THE TREATMENT
Previous at the beginning of the process.
During the process.
HYGIENE OF HANDS
A good level of hygiene will be obtained when the personnel of the warehouse has understood that what packages is liquids that comprise of the human feeding. At this moment, the one in charge of the hygiene in the company will be able to apply and to make respect the strictest programs of cleaning. The hygiene of hands of the manipulating personnel in the zone of automatic filling will be realised following the procedure that is described next.
Treatment with previous gel of hands at the beginning of process.
Treatment disinfectant with a product alcoholic gel during the process.
OUTER EQUIPMENT, WALLS AND GROUNDS.
REGULARITY OF THE TREATMENT
When finalizing the production.
During the process.
EXTERIORS OF EQUIPMENT, WALLS AND GROUNDS.
The wine or must during its transport or manipulation can be spilled constituting this point of microbial contamination. The cleaning of grounds must be realised in the moment that is spilled wine or must to avoid the accumulation of dirt, with hot water by means of a dishwasher.
The wine splashes in walls also are very frequent in a warehouse during the processing of the product. Its elimination will be realised with hot water when finalizing the production assuring therefore a correct disinfection the surface.
The cleaning of the exteriors of equipment will be realised in the first place with the application of a desengrasante product to eliminate the excess of fat could exist. Next it will be come to a treatment with hot water for the disinfection of the equipment.
An important paper will play the hygiene and existing cleaning in the room of bottling, and so the described thing previously will be developed here with special rigor.
The OENOLOGICAL PREMISES OF ALMACENANIENTO OF AUXILIARY MATERIAL (material of packaging and packing), PRODUCTS AND FINISHED PRODUCT.
REGULARITY OF THE TREATMENT
Weekly the cleaning of maintenance of these premises will be realised.
Whenever therefore one needs.
THE STORAGE PREMISES:
end item.
oenological products.
auxiliary material.
Cleaning of grounds by means of mopping manual with dishwasher since the area of these premises is reduced. The cleaning will be realised with water and detergent in a same dissolution. In order to finalize the operation the surface with water will be clarified meticulously to avoid any rest of product that can harm the material stored there.
Any spill in the premises as a result of a bad manipulation will be eliminated very instantaneously, to discard the possibility of an accumulation of dirt on the ground.
ANNEXED ZONE TO THE WAREHOUSE:
OFFICES, CLOTHES, TOILETS, ANALOGOUS ROOM OF TASTING AND OTHER DEPENDENCIES.
REGULARITY OF THE TREATMENT
Daily throughout the year.
ANNEXED ZONE TO THE WAREHOUSE
Offices.
Clothes.
Toilets.
Other analogous dependencies.
Cleaning and furniture generally and dusted of telephones, computers…
Dusted of radiators and blinds
Casting of wastebaskets and ash trays.
Aspired of moquette of section of offices.
Sweeping of ground with mopa or brush.
Ground mopping, using detergent specific for this aim.
Special disinfection of toilets by means of chlorinated detergents (hipoclorito sodium), that have the advantage of which with a single liquid they realise the two functions of cleaning and disinfection.
Finalized cleaning the grape harvest.
After this period of intense activity, it is important to conduct some operations like the disassembled one and lubricating of the valves, bells of air, floodgates of selection, meetings of piston, etc. In forecast of period of inactivity the motor must be protected, to place covers and elements of protection to avoid the dust accumulation.
GOOD PRACTICES OF MANIPULATION. (B.P.M.)
The present document intends to establish the manipulation practices that suppose a requirement essential to control one of the points that major presents/displays pollution hazard of products; it is necessary to remember very that all the people who manipulate the foods are responsible, frequently, of the microbial contamination.
One is due to watch:
the health of the manipulators,
the development of hygienic practices of manipulation,
a correct personal hygiene.
Due to the great importance that it has the development of correct practices of manipulation is necessary that a strict monitoring of its fulfillment is realised; periodic verifications will be realised.
All food manipulator has the obligation to count on a Card of Manipulator sent by the competent Administration and a medical certificate that credits, in him moment of beginning of the labor activity, that does not exist any sanitary impediment for the accomplishment of its work.
The Practices of Manipulation to follow have settled down according to the following regulations:
Regulation of food manipulators (R.D. 2505/1983, of August, appeared in the Government reporter of the State of 20 of September of 1983.)
Regulation by which one settles down the norms of hygiene regarding nutritional products (R.D. 2207/1995, of 28 of December, appeared in the Government reporter of State of 27 of February of 1996.)
The document number and level of detail of these Practices of Manipulation has been to adapt to the needs of the industry study object.
For control of all this documentation, he is advisable that the company has you rule that they guarantee that the documents are prepared in the place in that they are needed and in the updated version.
The areas in which the personnel
it has to be especially careful, are:
1. HANDS AND SKIN
The complete washing of the hands with clarified later foam formation and can eliminate many pathogenic agents who could transmit themselves to foods. During the action to wash the hands, the emulsionante action of soaps is combined on lipids and other oils and fats with the abrasive effect of the frotamiento, and the water drags and eliminates loose and dispersed particles that contain microorganisms. The hands will become damp under a hot water obstacle that does not burn, will be enjabonarán and they will vigorously rub one with another one, during 15 seconds like minimum. Later they will be clarified and dried with a paper towel.
This operation will be repeated:
After using the bath.
After combing the hair.
After smoking, blowing one's nose the nose.
After manipulating sweepings, wastes…
2. JEWELS
The ring, slopes, clocks, clasps, is excellent traps for the dirt and therefore, source of detrimental bacteria that they can happen to comprise of the end item when falling in the deposits being caused:
Expenses of dentist to the consumer.
End item contamination.
The damage of the quality of the product.
3. CLOTHING OF THE PERSONNEL
The personnel who works in a packing plant must have clean aspect, tidy clothes and work with selected material, sufficient guarantees of hygiene and neatness.
4. TO SMOKE
The action to smoke while foods are manipulated is aesthetically unacceptable and increases the probability that microorganisms with the hands are transferred, coming from the lips and of the mouth, to foods. It favors the possibility of toser and of sneezing. The butts and the ash can fall in the food and contaminate it.
The butts, that are contaminated with saliva lean in the work surfaces and favor the cross-contamination.
This fact has a greater importance during the operation of bottling, since it is the final package in which the consumer will receive the product.
The restriction areas will correctly be signalized of the following way:
He will always be better to prevent the possibility with contamination, alteration and deterioration, that to remedy the evil already caused. He is better to make sure than all personnel correctly is trained and trained in the basic needs hygienic before allowing that they begin to work. This elementary formation would have to be continued with memory or recycling sessions.
A good level of hygiene will be obtained when the personnel of the warehouse has understood that what packages is liquids that comprise of the human feeding. At this moment, the one in charge of the hygiene in the warehouse will be able to apply and to make respect the strictest programs of cleaning.
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