The method used for the production of white, red or sparkling wine is similar, although the winemaker adapts the process to the variety of the grape and / or the desired end result. The different processes often include Harvest, Crush & Macerate, Press, Cold Stabilization, Fermentation, Racking, Aging, Clarification, Stabilization and Bottling.
Filtration is used during the brightness and stabilization phases to guarantee good appearance, taste and quality for a long shelf life of the product. The wine is processed through rough filtration during the brightness phase to improve the visual appearance of the wine, removing large particles and suspended solids, thereby reducing turbidity or turbidity. Lowering the biological burden and then sterile filtration steps are used to remove residual yeast and other spoilage organisms that can affect the wine in the bottle.
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