Ελληνικά

 

 

 

 

 

 

 

General information about the preparation of wine


1) CLEANNESS: Becomes good washing of barrel, with special disinfectant. It attended to the removal of by any chance sa'pjwn grapes. Do not leave the grapes exposed in the sun closed in plastic sachets.

2) IT WAS CAREFUL are not used, at the treatment of must, iron or cupreous utensiles, but only stainless or plastic. 

3) Is recommended the supply of part of ojnologjkw'n substances, few days before the vintage, so that they fall in the barrel with the must.

4) E X E T A S: Immediately, with the step of grapes, you bring us sample for analysis. The fast analysis anticipates many and helps considerably. ¢llwste, the perfect and complete equipment of our laboratory, that is also organised for other type chemical analyses, as land - water of water supply and irrigation - oil etc, for us provides the possibility of realising all the analyses in the must with absolute precision, in order that finally, are added also the precisely essential quantities of ojnologjkw'n substances. Characteristically we report that, our laboratory is unique in the prefecture Arkadia, that measures with absolute precision iron with FASMATOFWTOMETRO. 

5) AIRING: Becomes good airing of must the 2nd and 3rd day, from the beginning of fermentation, with the method of recycling "Travantza'rjsma". With the same method "Travantza'rjsma" becomes also the anaka'tema of ojnologjkw'n substances. That is to say we take must from the ka'noyla with stainless or plastic container and him we throw in the barrel from above.

6) TEMPERATURE: The quality of wine depends, on important degree, from his TEMPERATURE of fermentation, because this determines the sum of aromatic esters that is created at the fermentation. The more favourable TEMPERATURE of fermentation for the white wines and knot wines is 16°  C  with 20°  C  and for red 25°  C  with 30°  C .
Into account that the must for production of white wine with gra'do 12, kneads in the favourable temperature the 20  C, in 15 days. 

7) APOLASPWSI: Important point in the treatment of wine, is the fast removal of kneaded anymore wine from "la's p " aiming at the reject of growth unpleasant osmw'n.

8) DWREAN REVIEW: When is completed the alcoholic fermentation (vra'sjmo), brought our sample for DWREAN review in order that afterwards it closes the barrel.

 

 

 

 

 

 

 

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