Vinification - Tips and steps for a high quality wine

Find out how to produce high quality wine from the professionals in the field.

LOREDO SRL is the market leader on the small and medium segment of winemaking equipment, winemaking products and agricultural equipment. With over 20 years of experience in the supply of winemaking equipment, we started our activity in the largest wine region of Romania, namely in Vrancea (southern region of Moldova). With the help of the experience gained with our clients, today we offer you professional and hobby solutions for obtaining a real wine.
Our ranges of crushing with peeling they allow the crushing and complete unbundling of the grapes, their productivity fulfilling the requirements of any vinification enthusiast as well as of the prestigious wineries. Continuing the vinification process and depending on the amount of must obtained after crushing, we recommend presses and hydraulic presses with which you can get a yield of up to 65-70%.

 

For each type of wine there is a special vinification process. In order to obtain red wine and aromatic varieties (Tamaioasa Romaneasaca or Muscat Ottonel) it is necessary to add extraction enzymes during maceration and fermentation after destemming. These enzymes will extract the color (in black grape varieties) and the aromas from the grapes. Along with the enzymes will be added the special yeasts and the activator (yeast feed). After fermentation, the pressing stage follows.

The process is similar for white wine. The difference is that a clarifying enzyme will be added to it, followed by the process of pressing and removing the pomace (without maceration). For fermentation we recommend the use of a yeast specific to the grape variety used. For these operations and for wine storage we offer the range of storage tanks made of food grade stainless steel AISI304.

The 20 years of experience and numerous tests performed in specialized laboratories have given us the necessary knowledge to be able to recommend a wide range of lees, enzyme, activators and stabilization solutions of wine.

After the first pritoc and the elimination of the sentiments will be used potassium metabisulphite or sulphur dioxide in the doses established by a preliminary analysis in the laboratory on the wine.

After the first pritoc, the wine is bentonized. Bentonization has the role of clarifying the wine, bentonite being in fact a clay that does not change the taste of the wine. The second pritoc consists in the elimination of the deposit obtained after bentonization. After the second pritoc follows protein stabilization of wine.

Before bottling, the wine is filtered with the help wine filter and filter plates. The wine filter together with the food cardboard filter plates retain the impurities in the wine, giving it clarity, without affecting the taste or color. Depending on the degree of impurities in the wine, you can start with a coarse filtration, then medium, fine and finally sterile. If after coarse filtration you notice that the wine is clear and no longer contains impurities you can proceed to fine filtration and then sterile.

come clear

Bottling of wine is the final stage of the vinification process and we advise you not to neglect it. The way you keep the wine is very important for preserving its quality. Therefore, in addition to the classic solution of bottle bottling, LOREDO SRL provides you with an innovative system that eliminates the risk of wine oxidation after opening. It's about the system Bag-in-Box bottling. This system consisting of a bottling device, bags and Bag-in-Boxes, not only gives a special look to the wine but also protects it from oxidation once the box is opened.

Now you can tell your friends how to produce high quality wine.

Besides the quality of the grapes, the secret of a truly quality wine consists in choosing the equipment and the products used, that's why we will always offer you the solutions you need. Loredo. We cultivate technology!