Commercial Wine Presses in Action
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- Опубліковано 13 жов 2018
- This week, I went up to Erie, PA to see some large wine presses in action. The presses in this video are bladder presses and are very common in the industry. You will see both red wine and white wine being pressed in this video. The wineries that I visited were Mazza Vineyards and 21 Brix Winery For more info, checkout my website smartwinemaking.com.
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3:02 that conveyor moving the must at floor level is genius!!
Hi, very useful video. Would you happen to know where I can find a used wine press?
How much kW is the power?
Hi, what type of pump do they use to pump the grapes to the press?
It's called a must pump. There are a few different styles but they all allow skins and juice to freely pump through.
That storage container was dirty on the outside, hope they cleaned the inside thoroughly
Seems like the red free wine is subject to too much oxidation.Would you agree?
During and just after fermentation the wine can take on a lot of oxygen without too much risk of oxididation. The seed and skin tannin is a strong anti-oxidant and the yeast will actually metabolize oxygen if it is available through aerobic respiration (it makes co2+water instead of CO2+alcohol when it consumes gobbbles oxygen instead of sugar). Additionally the wine is saturated with CO2. I usually have more trouble with a wine going reductive during fermentation. I wouldn't want to leave it in those totes for very long though. It was going to a winery about a mile up the road, so I am guessing it will get in a barrel or tank pretty quickly. The press beside that one actually had a jacket around it for pressing white and rose wine. I think it is more necessary if you are targeting a very fruit forward wine. Some white wine producers will actually intentionally hyper oxidize the wine right before fermentation and let the reductive qualities of the yeast bring it back from oxidation. The argument is that it is then harder to oxidize later. It's in interesting idea.
I was wondering the same thing, even with the extra tannins in the red wine.
I'm always reading how important sanitation is in wine making. The 1st place looked filthy dirty. The tote holding the wine looked like it had mold on the outside of it where the cap goes. The floor looked nasty. What happened to sanitation.
Sanitation is super important in beer brewing but wine is a different animal since it never gets sterilized. The grapes come in from the vineyard with bugs, dirt, bird poop, and anything else that was on them. The key with wine is managing the microbes. As wine progresses, it becomes a very hostile environment for any bacteria aside from a select few that are easily controlled with a little Sulfur Dioxide. A finished wine is high acid, high alcohol, and very devoid of any nutrient for bacteria to feed on. To get the wine to that point, it is important to encourage the wine yeast (Saccharomyces Cerivasaie) to dominate the fermentation. I find that a lot of home winemakers get misled by chasing sanitation as a cause of wine problems when it is much more commonly oxygen management or nutrient related causes. Too much oxygen can cause oxidation related issues like vinegar, acetaldehyde, or ethyl acetate thanks to the aerobic bacteria, acetobacter. Too little oxygen early in the fermentation can cause reductive issues like hydrogen sulfide or mercaptan. Untopped carboys and poor SO2 management will cause oxidation later on. It's a very different animal since it's basically living, whereas beer is sanitized by boiling before the start. If you heat wine that hot, you blow off all the delicate aromas and can be left with more cooked fruit smells.
@@TheHomeWinemakingChannel Thanks for responding. Great answer to things I did not know.