FLOW CHARTS OF WHITE WINE PRODUCTION

DESTEMMING & CRUSHING

(The aim is size reduction ,Capacity;2.875ton/hour)

PRESSING

(To seperate the juice from grape and to remove the skin and seed

Capacity; 2.875ton/hour)

BRIX ADJUSTMENT

(To produce the quality wine, br?x content of grape juice must be 22% and tank capacity is 10 )

FERMENTATION

(For white wine,temperature must be 15C and fermentation time is 10 days and tank capacity is 20 )

CHILLING

(The aim of chilling is to precipitate tartaric acid at 0- 5C in 1-2 days and tank capacity is 20 )

FILTRATION

(The aim of filtering is to remove very fine particules and the size of membrane is 45 micrometer and operation time is 4 hour and mass flow rate is 1.40 kg/sec )

PASTEURIZATION

(Pasteurization is applied at 82C for 15 sec And the operation time is 4h and mass flow rate is 1.40 kg/sec)

AGING

(The taste of wine is improved by using the barrels for aging in 3 months at 17C and 80%relative humidity )

FLOW CHARTS OF RED WINE PRODUCTION

DESTEMMING & CRUSHING

(The aim is size reduction ,Capacity;2.875ton/hour)

BRIX ADJUSTMENT(MACERATION)

(The main purpose is the color extraction from grape skin to juice and for this process 3 days necessary and br?x content of grape juice must be 22%and tank capacity is 10 )

PRESSING

(To seperate the juice from grape and to remove the skin and seed Capacity; 2.875ton/hour)

FERMENTATION

(For red wine,temperature must be 22C and fermentation time is 10 days and tank capacity is 20 )

CHILLING

(The aim of chilling is to precipitate tartaric acid at 0- 5C in 1-2 days and tank capacity is 20 )

FILTRATION

(The aim of filtering is to remove very fine particules and the size of membrane is 45 micrometer and operation time is 4 hour and mass flow rate is 1.40 kg/sec )

PASTEURIZATION

(Pasteurization is applied at 82C for 15 sec And the operation time is 4h and mass flow rate is 1.40 kg/sec)

AGING

(The taste of wine is improved by using the barrels for aging in 3 months at 17C and 80%relative humidity )

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