Kvasny Prum. 1958; 4(9): 207-210 | DOI: 10.18832/kp1958026

Remarks on red wine production.Peer-reviewed article

Z. KUTTELVAŠER

Besides classical ways of red wine production by fermenting mashes in vats, more and more fermenting of red mashes in steel tanks is promoted, mash is blended with compressed carbon dioxide here as well as by heating red mashes without further fermentation of mashes in open vats with a freely floating pomace cap. This fermentation method is quite laborious and poor blending and leaving of fermented mash in a vat for a longer time, as it often happens with an increased grapes purchase has an adverse effect on the quality of wine produced. Therefore, it is necessary to ensure the perfect organization of work, maintaining fundamental technological requirements, a proper use of the fermentation space and using mechanization to rationalize production. For production of red wines, a minor mobile pump for mash for a semi-continual fermentation of mashes is especially important, further it is necessary to improve transportation, blending of mashes and ensuring of the same density of mash in the individual vats. A vat with the false bottom, placed above the press,will make pressing of the fermented mash easier and faster. Proper control of fermentation of mash in vats using Oechsle’s standardized hydrometer, use of pure yeast cultures to accelerate mash fermentation and ensuring conditions for proper mash saccharification is necessary.

(In Czech, English summary only)

Keywords: red wine, production

Published: September 1, 1958