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White vinification/Production of white wines

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White wines, as a general rule, are produced by the fermentation of the must obtained from white grapes, which occurs exclusively in the juice, without the presence of the solid components of the grape.
The most important difference is that in white winemaking, the grapes are not destemmed, in contrast to red and rose winemaking.

Harvest of white grapes
The white grapes must be harvested and transported to the winery carefully and without inconvenience, so that they remain intact. Harvesting in small boxes helps to avoid premature pressing and extraction of the components of the solid parts of the grape, which is undesirable in the production of quality white wines.

Depression of the rails
The purpose of pressing the grapes is, as in red winemaking, to break the skin of the grapes and release the flesh and juice.
In white vinification, the pressing of the lees is not accompanied by the removal of the lees and is carried out as gently as possible, increasing the distance between the grooved cylinders of the press.

Separation (draining) of the must from the stems

The purpose of the draining or separation is to receive the must that has been released during the pressing of the rails.

Pressure of the pistons
The purpose of the pressure is to extract the remaining must from the grape mass, which has already been pressed and drained.
The pressure is carried out by the presses.

Alcoholic fermentation of the must
A key quality characteristic of white wines is their aroma. This is made up of the aroma of the raw material and the secondary aroma formed during alcoholic fermentation. It is therefore obvious that the production of good-quality wines requires the alcoholic fermentation to be carried out in such conditions as to ensure the greatest possible aroma.