Wine Processing Application
The process of making wine requires adherence to strict standards to consistently create a flavorful, superior product. While the flavor of the wine is determined by the type of grape, soil, topography, and climate, the management of your process plays a key role in the quality of your wine.
Wine is susceptible to yeast and mold contamination, causing off-taste and odor. Practicing proper microbial management can dramatically reduce these risks while ensuring biological and physicochemical stability, and maintaining appropriate organoleptic properties. Detect Contamination Early
Detecting contamination early in the process can significantly reduce the risk of spoiled product being released to market.
To help you meet your challenges, Merck provides you with the tools, solutions, and expertise you need to make your process safer and more efficient every step of the way.
While production processes may vary depending on the type of wine you’re producing, the general wine-making process remains the same.
WIne Processing Steps
Wine Microbial Stabilization
Yeasts from Brettanomyces species are responsible for formation of high quantities of volatile phenols causing unpleasant smells and adversely affecting flavor -- namely 4-ethyl-phenol and 4-ethyl-guaiacol. These yeasts can originate in the vineyard, growing in wooden elements and barrels during fermentation or aging.
Making use of cold sterile filtration before filling contributes to biological stabilization and improves the quality of the wine. This process effectively removes the spoilage microorganisms without damaging the flavor of the wine, allowing the product to be processed safely while maintaining freshness. Bottle Washer
Rinse water polishing ensures a good microbiological and particulate quality of the bottle prior to filling. It is essential that the water used be contaminant free.
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