Grape harvesting

Grape harvesting - Grape harvesting starts on the 3rd ten days of August and on the 1st ten days of September. Starting from the beginning of August, average sample is taken from yards and it is analyzed. When the conditions of grape (sugar, acidity, PH, extract) are relevant, grape harvesting starts. Grapes are harvested by hand and put into capron containers, then given to the factory for processing not later than 2 – 3 hours by means of tractor trailers made of stainless materials with the capacity of 2 – 2.5 t.

Technological process of white wines

Received grapes are put into bunkers. Then, they are transmitted to comb – separation machines and crushers with the help of screw. The temperature of squash from the crusher is lowered being passed from temperature switch (15-20 C). In the next stage, cooled squash is given to vacuum membrane press. Squash is pressed for 3 hours. Formed juice is transferred to the wine processing plant through automatic pump. Dilution is carried out by mixing enzyme, gelatin and bentonite in 10- 12 C within 12 – 18 hours. Thinned juice is separated from sedimentation after 12 – 18 hours and transferred to other tank and cultural yeast is added, then fermentation is carried out in 14 C. Residue sugar content is control twice a day during fermentation. After the end of fermentation, wine material is separated from sedimentation and transferred to other tank and it is given for malolactic fermentation in 20 C. Apple – milk fermentation ends within 2 – 3 weeks and it is separated from sedimentation and transferred to other tank and adhesion is carried out by means of gelatin and bentonite. Wine is kieselguhr filtered after 10 – 12 days. After 2 months (February, March), filtered wine is re – filtered by means of small size kieselguhr filter. Filtered wine is kept in 16 – 18 C until bottling.

Technological process of red wines

Received grape is poured into bunker and given to comb – separation machine and crusher by means of screw. Then, the squash is put into comb – separation bunker. Squash is passed from temperature switch by means of squash pump and its temperature is set as 20 C and then it is passed to special fermentation tanks for the production of red wine. Fermentation process is carried out in 22 – 24 C with cultural yeast and it is mixed 4 – 6 times each day during this period. Temperature and residue sugar content are controlled twice a day. When the fermentation ends, it is given to vacuum membrane press together with squash. Wine from press is transferred to the wine making plant. Wine is given for malolactic fermentation for 2 - 3 weeks. Then wine is separated from sedimentation and processed with gelatin and bentonite. After adhesion, wine is kieselguhr filtered. II kieselguhr filtration is carried out in February, March. Finished wine is kept in 16 – 18 C until bottling.


The chemical content of the wine to be bottled is analyzed before bottling and tasting is done. The parts of bottling machine facing with wine are sterilized with steam for thirty minutes before bottling. Only new glass containers are used in bottling. Each bottle is rinsed with 200 – 250 ml mechanically, chemically and biologically treated water. Air is subtracted from the inside of bottle and filled with nitrogen gas. After bottling wine, the air in the empty space remaining in the head part is subtracted and again nitrogen gas is pumped. It prevents the oxidization of wine. Then cork and labels are provided for glass containers. Bottled wine is put in finished wine storage warehouse. Sample is taken from wines in warehouse once in a month, their chemical content is analyzed and tasting is done.