Wine Process
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ScribdTranslationsWine Process
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ScribdTranslationsFLOW CHART FOR FRUIT WINE PRODUCTION
Start
Input of material
first
Specification for
Washing and selection
process the fruit
tamaño
Preparation or cooking
Juice extraction Extraction of the
End
cascara
Preparation of the must
It takes place between 3 and 30
days at temperature of Fermentation
30 °C
Transfer
Filtering
Standardized
Packaging
Sealed
End of the process
Description of the process
• Reception: it consists of quantifying the fruit that will undergo processing. This operation must be done
using suitable containers and calibrated and clean scales.
• Washing: it is done to eliminate surface bacteria, pesticide residues, and adhered dirt.
to the fruit. Chlorinated water should be used.
• Selection: the fruit that does not have the appropriate degree of ripeness or shows bruises is eliminated.
bruises.
• Fruit preparation: removing the skin allows the fruit to soften more quickly.
as well as obtaining a product of better quality. (This operation depends on the fruit from which it
If you want to make wine, it can be done manually or mechanically. If it is done mechanically, there are
in the market a variety of models of peelers or they can be built at home.
Preparation may include blanching that allows, on one hand, to deactivate the enzymatic action and
to soften the tissues of the fruit to facilitate the extraction of the pulp.
• Extraction of the pulp: it is done using a pulper or by blending the fruit.
• Juice extraction: it is done with a manual or hydraulic press. Or the pulp obtained in the
previous stage, it is passed through a strainer to obtain the juice. In this part the pulp must be at
70°C, to prevent darkening and ensure the flavor, smell, and color.
• Preparation of the must: a solution of water is added to the juice obtained in the previous stage.
20% sugar, 2% yeast in relation to the must. The nutrient, which can be phosphate of
Ammonium is added in a proportion of approximately 1 gram per liter.
• Fermentation: in this step, an air trap is placed to prevent its oxidation to vinegar.
the mixture is left to ferment in barrels, for a minimum of 3 to 7 days, at a temperature of 30°C. The
fermentation is interrupted when there is no longer gas production.
• Racking: it involves separating the upper part of the ferment through suction. During the
fermentation there is a separation of phases, with the wine remaining on the top and fruit residues or
yeast at the bottom.
• Filtration: the fermented mixture is passed through a fine cloth or strainer, previously sterilized.
to eliminate the yeast and the residual pulp.
• Standardized: it is an optional stage that is done by adding alcohol in different proportions.
according to the type of wine required.
• Packaging: generally, it is done in glass bottles. The containers must be sterilized.
soaking them in hot water (95 °C) for 10 minutes.
• Sealing: sealing can be done manually or mechanically. It is common for the stopper of the
bottle should be cork.