Grapes pressing in Neviglie

Trattiamo bene l’uva per fare il vino migliore

The first steps of wine

The pressing and destemming are the first mechanical operations to which the grapes are subjected after harvesting, to extract the juice and the pulp from the grapes, giving life to the must that fermenting will become wine.

It is essential that the grapes arrive intact in the cellar and that the first contact of the juice with the air takes place during these processes, to ensure the least possible oxidation of the product.

These operations take place using machines called pusher machines, which are divided into two types:

• crushers and destemers
• stalk removers

In the first case, the grapes introduced into the machine pass first through rubber rollers that break the grapes, allowing the must to come out, and then inside a perforated drum in which a tree rotates that divides the grape stem from the rest part of the grape.

In the second case the procedure is winter and the whole bunch is first passed through the drum and then the remaining grapes pass inside the rollers.

In both cases there is the separation of the stalks, which come out from the end of the drilled drum, from the destalked pajama that is collected in a hopper placed below the machine from which with the aid of a pump it is transferred to a fermenter or press .

The destemming

The destemming is carried out for various reasons:

• Volume reduction: the stalks represent up to 20% of the volume of the grapes

• Quality of the wine: the substances contained in the stalks such as non-noble tannins, potassium and others, will not contaminate the must. In this way, wines will be softer, less acidic and more balanced

• Alcohol content: inside the stalks there is water and not sugars, during fermentation they would therefore have a diluent function, thus reducing the percentage of alcohol in the fake product

• Wine color: during maceration (in the case of vinification in red) the stem absorbs the anthocyanins, or the substances responsible for the final color of the wine.

Vinification

Once here it is good to differentiate the two ways in which one can proceed:

• White vinification: proceeding with soft pressing and dividing the must from the skins in order to originate white wines (absence of color)

• Red vinification: the skins and musts are moved inside a fermenter in which with the alcoholic fermentation, the skins give their color to the wine.

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