From grape to bottle - discover how modern technology works with tradition to create aromatic wines of the highest quality. In this blog post, we'll take you through the key stages of industrial wine production, such as pressing, fermentation, filtration, storage and bottle filling. You'll learn how precise temperature and pressure measurements and advanced automation technologies, such as the JUMO mTRON T PLC, can optimize each of these processes. Read on to learn how to increase efficiency and optimize costs in your wine production facility!
Wine is an alcoholic beverage made from fermented grape juice. The most popular types of this drink are red, white, and rosé wines. Sparkling wine is produced through a second fermentation, which adds its characteristic bubbles.
The key difference between the production of white and red wine lies in the sequence of the steps involved. In the case of red wine, the fermentation involves the must (whole fruits with skins), not the juice (pressed fruit juice), at temperatures ranging from 20 to 30°C. This is because the pigments are mainly located in the grape skins. During the fermentation of the must, alcohol extracts these pigments from the skins, giving the wine its red color.
The production process of red wine includes destemming, crushing, pressing, and fermentation. Important stages of the crushing process involve pomace immersion (manually or mechanically), carbonic maceration, and must heating. To achieve an intense red color in the wine, it is crucial to extract as much pigment and tannin from the grape skins as possible. The skins and juice must remain in constant contact, which is why the floating layer of must is repeatedly submerged mechanically. Alternatively, the must can be heated to accelerate the process.
After fermentation, the wine matures, which can take place in barrels or tanks. Depending on the type, quality, potential, and vintage of the wine, the maturation period can last from a few weeks to several years. At the end of the process, the wine is bottled.
Pressing, or squeezing of grape juice, is one of the first steps in the winemaking process. The method and intensity of pressing affect the quality of the resulting must and, consequently, its final taste. During this process, it is extremely important to precisely monitor the pressure. Too much pressure can damage the grape skins, releasing unwanted tannins, which can negatively affect the taste of the drink. On the other hand, pressure that is too low may not allow the juice to be fully squeezed and reduce production efficiency.
By using a hygienic pressure transducer such as the JUMO TAROS S46, for example, we ensure optimal pressing conditions. This device allows you to accurately monitor and control the pressure during pressing, ensuring both high must quality and process efficiency.
Measuring the pressure in a wine press is key to ensuring optimal grape juice extraction.
Accurate measurement of pressure and differential pressure during wine filtration is key to maintaining its high quality and preventing filter overload.
Fermentation involves the conversion of sugars in grape must into ethyl alcohol and carbon dioxide by wine yeast. It is this process that gives wine its characteristic properties. The temperature of fermentation must be under constant control in order for the wine to retain its unique aroma and flavor. For this purpose, we particularly recommend the compact JUMO Dtrans T100 temperature probe with built-in transmitter. Its easy installation, low maintenance cost and automation of the process reduce start-up time, increasing production efficiency.
To preserve as much flavor as possible, must should be cooled to about 15°C during fermentation. The slower fermentation process, caused by the lower temperature, minimizes flavor loss and produces higher quality wine.
Maintaining the optimum temperature during wine fermentation affects the taste, aroma and quality of the final product
Once fermentation is complete, the wine moves to the storage stage, which is crucial for its further maturation and stability. The wine is stored in special tanks where temperature, pressure and other parameters are precisely monitored using sophisticated controllers. Maintaining the right temperature and pressure conditions is essential for wine to develop properly and retain its flavor.
A complete solution consisting of a resistive temperature sensor, a pressure transmitter with IO-Link JUMO dTRANS T1000/p35, and a highly scalable JUMO LOGOSCREEN 700 on-screen recorder enables accurate monitoring and recording of these parameters. With these, winemakers can ensure optimal storage conditions, which is key to obtaining top-quality wine.
Measuring temperature and pressure in storage tanks ensures proper storage conditions, which preserves the quality and stability of the stored wine.
My name is Ewelina Szmit and I have been working in content marketing for several years, combining my professional skills with my passion for writing. I am convinced that even the most technical topics can be presented in an interesting and accessible way for everyone. Outside of work, I unleash my creativity by creating newspaper collages. I like to spend my free time being active, walking my dog or running.
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