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Latest revision as of 12:35, 20 February 2013

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1. GENERAL DESCRIPTION:


1. General Flowsheet of red wine production


Red wine.JPG

Figure 1: Production of red wine.

Literature: “?“, A.Rapp


2. Description of techniques, methods and equipment


For the production of red wine the juice is left in contact with the seeds and skins throughout most of the fermentation period. In contrast for white wines the juice is separated after crushing and before fermentation begins. Red wines are typically more flavourful, drier and astringent than white wine. For rosé wines, red grapes are pressed in the way as it is common for white wines. The obtained pale-pink musts are then used for the production of this kind of wine. Although they are produced from red grapes they are included in the group of white wines.


Some well known red cultivars:

  • Cabernet Sauvignon (includes Merlot and Malbec)
  • Gamay noir á jus blanc
  • Nebbiolo
  • Pinot noir
  • Shiraz
  • Zinfandel


Processing of red wine

The flowsheet of processing of red and rosé wines is similar to this one of white wines with some variations. As the pigments of red grapes are in the skin, the cells of the skins must be made permeable. This is achieved by fermenting or heating the crushed grapes. The initial process steps are the same as for white wines (vintage, transport, grape receiving, stemming and crushing).

  • Fermentation on skins

It is the classical process for the production of red wines. Red grapes are not pressed to must before the alcoholic fermentation. The crushed grapes are partially or totally fermented, in which process, the alcohol produced extracts the pigments. The crushed grapes are normally left to ferment spontaneously with the natural mixture of yeast trains in a special fermentation tank.


  • Heating of crushed grapes

It is a relatively new process for the production of red wines the grapes are convoyed to the heater by a smooth- action pump. The used heaters consist of a system of tubes in a steam heated room. For obtaining dark- coloured musts the grapes are heated to 45-55°C. Nowadays it is common to heat the grapes to about 87°C for a brief period in order to inactivate the enzymes inherent in the fruit and to kill the microorganisms. Then the grapes are cooled down.

The preheated grapes can now be convoyed directly in a press or in storage bins. The following steps are identical to them described for white wines.


3. Temperature ranges and other parameters (table)


Red wine1.JPG


4. Benchmark data

No information is available.


2. NEW TECHNOLOGIES:


a) Changes in the process
No information is available.
b) Changes in the energy distribution system
No information is available.
c) Changes in the heat supply system
No information is available.


3. SOLAR SYSTEMS INTEGRATION:


Critical issues concerning the possible solar integration


Reference: Caballero, B., Finglas, P., Trugo, L.: Encyclopedia of food science and nutrition, Academic Pr. Inc., 2003, pages 6189-6202


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