Production of champagne and wine

Acceptance, Storage and Processing of Wine Materials

Champagne wine materials shall meet the following requirements.
The volume fraction of ethyl alcohol is 10-12%;
Mass concentration of sugars is no more than 2.0 g / dm3;
Titrated acidity is 6-10 g / dm3;
Volatile acidity is not more than 0.8 g / dm3;
Mass concentration of sulfur dioxide is not more than 100 mg / dm3;
Iron is no more than 20 mg / dm3;
The total organoleptic score is not less than 7.8 points on a ten-point system

Unprocessed champagne wine materials are supplied to factories of champagne wines by car or by rail transport. The pumping of wine is performed by the pump through the measuring tanks to the wine storage tanks. From the wine storage tank wine material is supplied for processing. This processing has several purposes:

  • The obtaining of large homogeneous lots of wine materials;
  • To ensure that wine materials are given certain organoleptic and physico-chemical properties;
  • Removal of cold-heat-oxygen-unstable compounds from wine materials to give them stability against various opacifications by the method of fining and filtration.

One of the most important technological operation, while laying the foundation for the formation of typical properties of champagne wine materials, is assembling.

Assembling consists in the unification of wine materials by districts or large typical areas in which the harvest of grapes was obtained, within the limits, as a rule, of a separate grape variety. Thus, during assembling, large lots of varietal wine materials are obtained, differing in composition, physico-chemical and organoleptic characteristics.

After the carrying out of chemical, microbiological and organoleptic analyzes, varietal wine materials are pumped to vessels, where the number of potassium ferrocyanide, tannin, fish glue or other adhesives are specified by trial fining.

The process of fining occurs with intensive mixing and is accompanied by the formation of precipitates insoluble in the wine. When processing wine materials by potassium ferrocyanide, precipitations of Berlin blue are formed, which shall be collected and disposed of as harmful chemicals. As a rule, imported wine materials, widely used in champagne production in Russia in recent years, do not contain large amounts of iron and do not require the treatment by potassium ferrocyanide. At the end of the fining process, the wine material is fed to a rough clarification to the separator, where, depending on the design of the separator, an additional pump can be used and then the wine material is fed to plate filter.

Directly from the filter, the processed and filtered wine material is fed into the vessels for control aging, the duration of which is 12-24 hours, after which the aged clarified assemblage is stored until the blend is prepared.