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Red vinification/Production of red wines

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The process we will follow in a red vinification is different from the one we will follow in a white vinification.

Pressing the grapes
Crushing is the breaking of the skins, so the juice in the pulp cells of the flesh is released and comes into contact with the solid parts of the grape and with the spores of yeasts and bacteria that settle on the skin.

Transfer of the grape mass
After the grapes are pressed, the staphylomaza we get is transferred to the vinification tanks or the winemakers with or without the bostriches, depending on the method of pressing carried out.
The transfer is carried out with the help of a special pump that is actually called a vintage pump to distinguish it from the other pumps in the winery.

Alcoholic fermentation – extraction
During alcoholic fermentation, the sugars in the grape juice are degraded, forming ethyl alcohol, carbon dioxide, and small amounts of a large number of other substances called secondary products of alcoholic fermentation.
The second phenomenon of this stage, which is the extraction of the components of the solid parts of the grape, is affected by the conditions that prevail during its performance.

Separation of the must from the marc
Depending on the type of wine to be produced from a particular variety, the must is separated from the grapes and transferred to tanks, where alcoholic fermentation takes place at low temperatures.
The outflow wine produced from the fermentation of these musts is transferred to the tanks for the residence and processing of the wines.
The transport of both musts and wines is done by pipelines.

Removal of stem cells from tanks
The punches are emptied directly into the press if it is mobile or transferred to it by various means.

Pressure of the pistons
After the fermented must or wine has flowed off, the lees still hold a percentage that is picked up by gentle pressure.