SPRING ROUTINE IN WINERIES

With the arrival of spring, we are going back to work on the vineyards and pay more attention to the wines in the cellar. During this period, as the temperatures rise, we may deal with fermentation or signs of wine-specific diseases.

It is important to check the color and the taste of the wine. If the wine does not show any change, it is recommended to expose a sample of wine to a higher temperature in contact with the oxygen for 48 to 72 hours. This way we can check how stable our wine is against the oxidative processes. A wine that does not change organoleptically (color, smell, taste) in the first 24 hours has good stability but needs to be improved. Without major changes in 48 hours it is a well-stabilized wine that no longer needs intervention but must be checked.

If in the first 24 hours we notice major changes in the sample, depending on the problem we can draw conclusions as follows:

1. THE WINE IS CLOUDY - it is a sign that a good protein stabilization has not been achieved.

* Recommendation: as soon as the wine temperature exceeds 16 ° C, treat with BENTONITE (white and rose wines) or GELATINE (red wines). After 2-3 weeks of the cleansing treatment, the wine is drawn into sanitized vessels or filtered, because a new deposit of yeast and bentonite is formed. The vessels with wine are kept full and tightly closed.

3. WINE CHANGES ITS COLOR - the wine is not well stabilized to maintain the physico-chemical characteristics and thus oxidizes very quickly.

* The recommendation for this problem consists in treatments with products based on POTASSIUM METABISULPHITE.

3. THE WINE IS CLOUDY AND CHANGES ITS COLOR - the treatment with POTASSIUM METABISULPHITE is done first and immediately if the temperature of the wine allows it, the clarification treatment is done with BENTONITE or GELATINE. After the clarification treatment, when the bentonite or gelatin has formed a new deposit, the wine is drawn or filtered in sanitized vessels, kept full and tightly closed.

After the stabilization treatments, it is important to keep the wine in full, well-sanitized vessels and the storage space of the vessels should be also well-sanitized . If we can't keep the vessels full of wine, one solution is VARIABLE CAPACITY TANKS, which always adapt to the amount of liquid they contain. These vessels are equipped with a floating lid, so as to create a barrier between atmospheric air and wine.

GIVE TIME AND ATTENTION TO YOUR WINE - WITH INOX PLUS's STAINLESS STEEL TANKS!