Traditionally, grapes are the raw material for wine production, but apple wort also has a peculiar taste. Apples are an excellent raw material for making fermented drinks, you just need to choose the right varieties.

Despite the availability of raw materials, in our country industrial production apple wine is poorly adjusted. In most cases, people make it on their own, at home, so we can assume that the competition in the industry is not too high and the business can bring super profits.

It is only necessary to approach the production process correctly, to focus on the quality of the product, to use unnatural ingredients to a lesser extent - in this case, you can get an original drink, which, with the right marketing activities will quickly find its customers.

Why a mini-plant

For making wine from apples, one should not aim at large-scale production; significant results can be achieved with a mini-factory. It has undeniable advantages:

• low capital investment;
• equipment mobility, which makes it easy to assemble / disassemble and transport;
• quick start of the production process;
• obtaining a ready-made plant on a turnkey basis - many equipment manufacturers offer a whole complex, including premises for workshops, warehouses with well-thought-out wiring of communications;
• the ability to modernize and expand the line, thereby increasing production volumes or increasing the range of products;
• a wide variety of industrial complexes, both domestic and foreign companies.

A simple recipe for dessert homemade apple wine

Components of the mini-plant

To implement a full cycle of apple wine production, the plant is equipped with the following equipment:

A plant with such a configuration has the following technical characteristics:

• productivity - up to 1000 liters per cycle;
• total power of all electric motors - 120, 67 kW;
• steam consumption - 1.906 t / h;
• the amount of processed raw materials - 1800 kg;
• water consumption - 44.56 m 3 / h;
• the weight of the whole complex is 600 kg;
• the required number of service personnel - 5–8 people;
• cost - 1,500,000 rubles.

A ready-made offer from the company Kvasprom - plant Standard, includes:

• a machine for mixing ingredients and blending;
• water tank;
• filters for cleaning;
• fermentation tank;
• electric dispenser for raw materials;
• mixer;
• keg washing machine;
• pouring unit.

Such a plant does not imply the production of apple juice, this is its significant drawback, but the line can be supplemented:

• sink for raw materials;
• press for wringing;
• pasteurizing device for juice.

Also, the line provides for filling not into bottles, but into kegs - this is very convenient if it is planned to sell bottled drinks to a retail network. But, if necessary, you can include in manufacturing process and vending machines for pouring wine into glass or PET bottles.

Specifications equipment as standard:

• productivity - up to 10 tons per day;
• power - 10.8 kW;
• voltage - 220 V;
• service personnel - 2 people per shift;
• required production area - 100 m 2;
• cost - 800,000 rubles.

How to choose the right raw materials for apple wine

To obtain high taste, it is necessary to select the right raw material - apples. General rules:

• apples must be ripe;
• rot is not allowed;
• there should be no foreign impurities such as branches, leaves, earth, etc.
• the fruits should not be overripe, as they become soft and give less juice at the exit.

Apple varieties are selected according to the recipe:

• for light table wine, sweet and sour varieties, such as Antonovka and Macintosh, are perfect;
• for fortified drink - sweet varieties (Snezhny, Lithuanian Pepin).

You can experiment and mix varieties, for example:

• 3 kg of sweet varieties, and 2 kg of sour;
• 1 kg of sweet varieties, 1 kg of tart and 2 kg of sour;
• 2 kg of sweet varieties, 1 kg of tart ones.

Sweet varieties have low acidity, which can lead to a malfunction of the fermentation process, therefore it is recommended to add the juice of other berries - blackthorn or mountain ash (for 10 parts of apples, 1 part of additives).

In addition to apples, for production you will need:

• sugar;
• purified water;
• tartaric acid;
• tannic acid.

The amount and proportions of mixing all ingredients are determined by the recipe. To make classic apple wines, you need:

Name of ingredients	Table apple wine	Sweet apple wine
From sweet and sour commercial grade
Juice, l	78, 1	81,1
Water, l	18,4	0
Sugar, kg	6,3	31,5
Tartaric acid, g	0	232
Tannic acid, g	0	39
Apples, kg	104	108
Sweet and sour good grade
Juice, l	92,7	84,0
Water, l	7,16	0
Sugar, kg	0,81	27,0
Tartaric acid, g	0	295
Tannic acid, g	0	117
Apples, kg	124	112

As a result of using the ingredients from the above table, you will get 100 liters of wort or 80 liters of apple wine.

Apple wine production process

For the production of various apple wines, one technology is used, the differences are only present in the recipe. Production stages:

At the first stage, it is necessary to inspect the received raw materials, remove unusable fruits, clean from wormholes and affected areas. Further, the prepared fruits are sent to a crushing apparatus for grinding. All crushers are automated, you can adjust the speed and frequency of grinding, while remembering that the smaller the pieces, the worse the juice will be - it contains a large amount of pulp.

Spin is the next step. The crushed raw material is sent to a continuous press. The juice flows into a special measuring receiver, from which, with the help of a pump, it is pumped into a container for pasteurization.

At the stage of wort preparation, sugar and acids, yeast and other ingredients are added to the juice, according to the recipe. The combination of all components takes place in a pasteurizer, from which the wort is pumped by pumps into the fermentation tank. At the end of the fermentation cycle, the mass is sent for treatment with sulfur dioxide and the sediment is removed. Further - filtration and cooling.

Re-fermentation, filtration and bentonite treatment are the following technological processes... It should be noted that the equipment is fully automated and controlled by a central console using software... All processes are strictly regulated, performed according to predetermined time and other parameters.

The final stage of production is pasteurization finished product, cooling and directing to the filling unit, where pre-washed containers are delivered in parallel.

Is the wine business profitable

In order to determine investment prospects for yourself Money to a plant for the production of apple wine, you must:

• work out a business plan in detail;
• calculate the main financial indicators;
• get the planned amount of profit;
• compare options for obtaining funds for investment (own savings, bank loans or leasing);
• evaluate the sales market, determine the category of potential buyers;
• prepare an active marketing strategy - advertising is almost the only way to make yourself known, so you shouldn't neglect this expense item and save on it.

Profit is calculated by comparing production costs and proceeds from product sales.

For the calculation, you should provide general information:

• produces a plant - up to 1000 liters per shift (8 hours);
• working days per month - 22;
• production per month - 22,000 liters;
• number of employees - 5 people;
• selling price of 1 liter of drink - 55 rubles;
• the finished plant costs 1,500,000 rubles.

Cost calculation:

• raw materials - 30 rubles per 1 kg, you need 1550 kg - 46,500;
• utility bills - 100,000;
• transportation costs - 150,000;
• salary - 200,000;
• other expenses - 50,000;
• total cost price - 546,500.

Revenue - 55 * 22,000 = 1 210,000 rubles.

Profit - 1 210 000 - 546 500 = 663 500.

The payback period will be 6 months, which means that in six months the initial investment is fully covered and then production brings net profit, which can be used to modernize the line and increase production volumes.

Video: The best wines in the world

After visiting wineries in France, Italy and Spain, there was a desire to have the same. Itching appeared in one place and I began to actively research the issue. At first, it was decided to make a certain amount of wine myself in order to feel the process. So let's go. What do we need for this? Actually grapes, equipment and premises. I just suddenly had a room that can be used for these tasks, the equipment is not a problem - we will buy it, we don’t have our grapes, so we will make it from the purchased one.

So I started by buying the hardware:

Press for 100 liters

Crusher with comb separator

And containers with a floating lid. In the process, it became clear that these are more storage containers, but we also use them for fermentation.

In parallel, I was looking for grapes. This turned out to be a whole problem. Firstly, you need to do everything quickly - the white one is almost ripe. Red still has 2-3 weeks left. All farms (neighboring) with vineyards and wineries do not sell. Because, firstly, this year there is a huge poor harvest of grapes, and secondly, they would not have sold it anyway - they themselves need it. And the villagers (in the Nikolaev region) practically do not grow it, well, no one grows a couple of bushes, it is not clear why, and it is not clear how. And it makes sense for them to grow technical grapes - in the country, de jure, homemade winemaking is illegal. I found one white variety on a farm 120 km north of my place of production and that "Gift of Magarach" is a white hybrid variety that will be good for distillation, for example. Not that. In Limansky, Radsad, Koblevo, the experimental farm of the Tairov Institute, they did not sell me anything, and then the guys from whom I bought the equipment advised me one very correct farm in the Reni district of the Odessa region, 400 km away from me. Far away, but the grapes are good, just ripe Chardonnay and Pinot Gris, all from the Italian seedlings of the Vivai Cooperativi Rauscedo company. In general, we must take. I took it. 750 kg. Half chardonnay, half pinot gris.

Chardonnay:

Pinot gris:

Pour the crushed grapes (i.e. juice with pulp) into containers and make an infusion on the pulp. It is not necessary to do this for white wines, and sometimes it is unnecessary, but I decided to try it - the technologist who consults me said that the wine would be more aromatic.

After 2 hours, we separate the pulp from the juice and send it to the press. here the first problems began. I had to separate it almost with colander. you need to investigate how to do this process correctly.

In general, we take the pulp and put it in the press.

And we press:

I must say that the gravity fraction is always better than the pressed one. but we press gently.

Pour the resulting juice into fermentation containers.

These are the guys who helped me. After pressing, before cleaning the press.

The remaining cake will be fed to chickens.

Perhaps someone will condemn me - add sugar to it and use it for moonshine, but I believe that you should not mix the sinful with the righteous - juice from grapes with sugar from beetroot. For distillation, or we will buy some more grapes, or we will do it from the leftovers, but we will do it from pure juice. Let's see what happens.
We look at the distillation equipment and mentally prepare for this process.

So we have almost a must. We lighten it, let it settle until tomorrow.

The next day, we pour the upper fraction into a clean container, add a pure culture of yeast, close the pneumatic lid and the fermentation process began.

After all the operations, we have one container free - it is turned upside down.

So from 750 kg of grapes I got 130 liters of chardonnay, 160 liters of pinot gris + 35 liters of chardonnay of the lower fraction 100 pinot gris of the lower fraction (the lower one is the one that was unclear after clarification)

I decided not to pour out the unclear fraction, but left it for distillation. Although I must say that the technologist did not advise using these varieties for distillation, it will be necessary to investigate why ..

That is, in total we have 290 + 130 = 420 liters. quite normal. After distilling 130 liters, in theory, you should get 26 liters .. what? grappa? chachi? o-de-vie? fire water? brandy? you need to come up with a name.

It's still a mystery what to do with this amount ... I practically don't use it myself. I bought bottles, corks and an apparatus for packing corks and filling bottles. I have to see if I already fall under the article of the Criminal Code or only if I sell :) I will write my thoughts about home winemaking in Ukraine.

In general, the wine ferments, and to be continued ...

Raw materials.

Red, white and black currants.

Although many put on a new plan as mate, we prefer red currants for berry winemaking for gooseberry wine (as we will see below, not without reason), because it is used most often in household use and gives excellent wines - both table and liqueur. The reason why red currants are so popular among winemakers is, first of all, that no other berry can compete with them in terms of their enormous yield. In addition, red currants are not afraid of frost and in this respect has an undoubted advantage over the red currants. almost vgr whose cultivars in the north require special care? Finally, red currants give 1years, abundant in juice, which is easily released when pressed. Of course, cultural, large-fruited varieties should be preferred.

White currant is a variety of red and many people choose for winemaking because the color of the wine from it turns out to be similar to white grape.

As for black currant, it is used for winemaking very rarely and if it is prepared from it, then mainly strong liqueur black currant is used much less often than red or white because AdeT yields are about half the size and its berries contain not so much juice And itself the separation of juice from the pulp is much more difficult in black currant than in red. Finally, not everyone likes pure black currant wine.

However, black currant is good as a surrogate to red in a 1/10 ratio.

Gooseberry.

Stolone and liqueur wines are made from gooseberries, like currants, it is justly considered the second berry for winemaking.Some put it in first place, and they especially point out that gooseberry juice is the closest in composition to grape. it is recommended to give preference to varieties with red and yellow berries over varieties with green or white ones; a good wine can be made from any gooseberry, including from a mixture of berries of any color. Hernia< вник более подвержен перезреванию, чем смородина, в том случае, если плоды его слишком долго остаются на кустах, а потому для виноделия крыжовник собирают своевременно, так как перезревшие ягоды теряют во вкусе и аромате. По этой причине крыжовник, ее пи собран с растений в срок, обыкновенно не требует дозревания в лежке (что нередко оказывается полезным для смородины). У крыжовника чаще можно встретить гнилые и испорченные ягоды, чем у смородины. При изготовлении вина такие ягоды необходимо удалить.

Raspberries, strawberries and strawberries

Raspberries produce an excellent, but more expensive wine than currants, and gotoma is relatively less commonly used for winemaking. Both table wines and liqueur wines are made from ra linseed.Strawberries and strawberries also make very good wines, but only liqueur

Blueberry

Among forest berries for wine production, blueberries are of the greatest value, providing excellent table and dessert bins. But cooking them is not so easy due to the slow fermentation of blueberry wort, which, moreover, is very susceptible to various harmful influences. Because of this, many refuse it as a wine-making material. In addition, blueberry wine more often than other berry wines takes on a special, so-called "mouse" flavor (this is also characteristic of raspberry wine), which cannot but be a very significant drawback.

Blackthorn and mountain ash.

Blackthorn and mountain ash are also used as substitutes for berry winemaking. Both blackthorn (or thorn) and mountain ash contain a lot of tannins, as indicated by their tart taste. The addition of thorns to apple wine is known to impart clarity, shine and strength to the drink. The same, of course, applies to adding blackthorn to berry wines.However, one cannot help but regret that the blackthorn ripens very late in the fall, when the rest of the berries and early stone fruits - cherries and apricots - have long been harvested and used for making wine. But the thorn as a surrogate can be used in the preparation of wines from late plums and dogwood.

Stone fruits

Wines made from stone fruits - cherries, plums, apricots and kichil - are also commonly referred to as berry wines. The harvests of apricots and plums in our south are sometimes monstrous and often die in vain due to the complete absence of any utilization of these fruits. The disadvantage of wine from them is that it turns out tasteless due to the low content of acid, tannins. Therefore, the addition of last year's thorn juice to them can be of great service in this case. For the same reason, not only apricots and plums, but also cherries are not as suitable as currants for making light table wines; on the contrary, they are more suitable for liquor - stronger and therefore more durable.

Preparation of berries for pressing.

The process of pressing begins with the fact that the harvested berries are sorted out and cleaned of debris and spoiled berries, and then put in a cool dry place even layer so that they ripen. Such ripening is especially important if pressing is intended to be performed in the simplest way - by squeezing the juice manually through the canvas. However, berries are not subject to ripening at the same time. Most often in need of ripening - red currant, the main raw material in red winemaking.

Further preparation of the berries for pressing consists in crushing them, which is accompanied by a rupture in the fruit shell. Due to this, on the one hand, pressing is faster, and on the other hand, the juice is separated from the pulp (crushed berry mass). more perfect and fuller. Soft berries, such as strawberries and rats, do not need such grinding.

Crushing, like all subsequent operations with berries and berry juice, is carried out either in clay or in wooden, but not in metal vessels. In this case, metal vessels can only be used when they are enameled. The reason is clear: the juice comes into contact with the metal and gets unwanted and even harmful impurities.

At home, the crushing of berries is performed in large clay pots(korchagah) or more often in troughs with a wooden pusher or pestle.

It should be noted once and for all that purity in the production of berry wines is the main condition for success. In the overwhelming majority of cases, failures in berry winemaking and wort spoilage, as well as unpleasant tastes of an already finished and enlightened wine, occur due to insufficient care and accuracy. Both the dishes and the hands of the workers must be completely clean.

Black currants are less crushing than other berries, and it is more difficult to separate the juice from the pulp. (Recall, however, that black currant is rarely used, usually as an additive to red.) To make the juice of black currant separate more easily, the following practical technique can be recommended. The peeled and thoroughly washed berries are placed in an earthen pot, which is placed overnight in a well-heated, but not overly hot oven. The top of the pot is tightly closed - for example, with a frying pan. By morning, the berries, if they were covered and not baked, will be a more or less liquid mass, which is much easier to squeeze out juice than from raw berries.

The operations of preparing berries for pressing should also include their preliminary (after crushing) mixing with water. This is done with the aim of more complete extraction of juice from them. Mixing, however, will be discussed later.

A preparatory operation is also washing the berries with clean water, prior to crushing them. Washing is never superfluous, but especially when the berries are very dusty and dirty on the bushes.

When preparing stone fruits for pressing, the stones should be removed from them in advance. An exception is made only for dogwood, it can be pressed with bones, since they are very small and hard. Even if they are crushed by the press, this will not significantly affect the taste of the drink.

Pressing

Pressing the berries with your hands through the canvas is the most undesirable not only because of its difficulty, but also because the mass of wasted juice is retained in the squeeze.

Therefore, if you set a goal to make berry wines annually, you need to stock up on at least the simplest and cheapest hand press (see Fig. 1). Not only the bottom, but in general the entire lower part of its reservoir consists of a metal sieve with numerous small holes for the outflow of squeezed juice. If possible, it is much more practical to acquire a more solid screw press.

Fig. 1 Homemade juice press

The pulp is placed inside the tank, usually in pieces of strong, but rare (for more free passage of juice) linen. At the end of each operation, the blade should be thoroughly rinsed. Presses and any other utensils used for pressing berries should also be thoroughly washed immediately after completion of work.

Dishes for juice, wort and wine

Usually, all winemaking operations, up to bottling wine, are carried out in wooden or glass vessels, less often in earthenware. As for the iron ones, those, as already mentioned, should be completely withdrawn from circulation in berry winemaking.

To grind the berries, a shallow barrel, trough or large earthen pot is used, which, however, can be smashed with a pusher from too vigorous action.

At home, when making wine, either small barrels are used, or, as is most often the case, large glass bottles (the so-called "sulei"). Since the sulet is easy to split, it should always be in a protective cover - a willow braid or a basket with two ears on opposite sides. A layer of hay, fur or wool is laid between the rods and the glass of the bottle itself. Low and wide rims are preferred, since some experimenters of berry winemaking have noticed that the fermentation of juice in narrow and high vessels is worse.

A considerable advantage of these bottles, as well as glass vessels in general, is that they are easy to wash and keep in the required cleanliness. To wash used bottles, take hydrochloric or unpurified sulfuric acid, in which the dishes are rinsed for the penultimate time. The diluted acid dissolves any residue on the walls of the bottles, so that after acid treatment, all that remains is to rinse the bottles thoroughly with clean water.

The same must be said for bottle washing. Their complete cleansing is most quickly achieved with acid.

Regarding wooden dishes - barrels and barrels - it should first of all be mentioned that the best for winemaking are not new, but already used ones, that is, in which the wine was contained or poured.

Where there are no such wine barrels, you have to take barrels from under something else. They are pre-washed and cleaned out very thoroughly. Multiple rinsing is done with boiling water and soda. The last two times, rinsing is carried out only with boiling water and water to remove traces of soda from the barrel.

The disadvantage of these barrels is that the wine easily takes on the flavor of the liquids they contain. Barrels painted inside are completely unsuitable for berry winemaking. Especially, you should avoid barrels of kerosene, vinegar and similar products - such dishes are absolutely unsuitable.

So, since there is no barrel at hand, which was under wine or new and completely clean, it is much more profitable to use glass bottles at home.

If they prefer to deal with wooden dishes, in which there was, for example, sour wine, we can advise the following. The bottom of the barrel is taken out, and then the walls are thoroughly coated from the inside with fresh lime dough, which should be thick enough to adhere well to the surface of the wood. Do the same with the bottom, covering it with the same dough. The barrel thus coated is left for 24 hours or longer, and then the lime is removed and the barrel is thoroughly rinsed inside. Before filling it with wine, however, make sure that all traces of acidity have disappeared in the barrel cavity. To do this, pour a little water there and, after washing the walls with it, let it settle. After that, they take a litmus paper and taste the water in the barrel. If the blue litmus test turns red, it means that the barrel has been heavily saturated with acid and the lime dough must be repeated again.

If new barrels are to be used, keep in mind that they must be made of oak, with wood felled in December or January preferred. At this time of the year, oak wood is most dense. The tree cut in March has the highest porosity.

The barrel bore should be neither too large nor too small, and the bushing itself should be cut perfectly smooth and even so that it can plug the hole tightly.

New, unused barrels are prepared for filling with juice or wine in this way. Fill up to half with boiling water, in which they dissolve, without sparing, soda. Then the barrel is tightly gagged and rocked so that the walls are well washed from the inside.

Even properly prepared for winemaking new barrels are best used only for fermentation, and only after this has been done twice, they will become quite suitable for storing wine. In particular, you should avoid pouring white wine into new barrels - in such cases, it often takes on an ugly brown color.

It goes without saying that the barrel must be entirely made of the same wood, and no screws or nails must penetrate inside. Otherwise, the contact of berry juice with iron will lead to spoilage of the wine.

The moldy barrel is cleaned and washed as described above. If it was already too susceptible to mold, then it is disassembled (riveted), evaporated and cleaned in disassembled form. After that, the barrel is riveted again and treated with rectified alcohol, and then cleaned again.

Generally, the moldiness of the casks indicates the inaccuracy of the manufacturer, which should not be the case either in home production, and even more so in commercial winemaking.

The size of the barrel affects the fermentation process. The larger the barrel, the fuller and more perfect fermentation occurs. This circumstance must be borne in mind if wine production is carried out on a more or less extensive scale.

For obvious reasons, the dishes are prepared a few days before pressing the berries. It is useful to put the washed barrels and bottles in fresh air in order to expose them to the beneficial effects of the sun for many days, after which they are already fumigated with sulfur. No matter how clean the dishes are. mold germs can always remain in it. To surely ruin it, barrels, barrels and bottles are fumigated with sulfur every time, after the final washing, the container is refilled with wine or juice.

For fumigation, take strips of canvas or linen approximately 2.5 cm wide, dipped in melted sulfur.

The very process of fumigation is extremely simple. They use a special tool called a fumigator (Fig. 1). A sulfur fit is put on its hook. It is set on fire and is injected into a barrel or bottle through a hole, which is immediately plugged with the handle of the cigarette lighter. It takes the place of a sleeve or plug. To prevent drops of molten sulfur from falling to the bottom of the vessel, a funnel made of iron is attached to the lower end of the tool. After such processing, the pond is completely ready for filling it with berry juice or wine.

Although it was said before that in household glass bottles are used more often than barrels, however, if possible, prefer wooden barrels. There are a number of reasons for this.

Wine or berry juice poured into barrels spoils much more slowly than in bottles, since frequent temperature fluctuations affect the quality of the finished drink. That is why it is recommended to keep glass containers in baskets with hay, which in these circumstances play the role of a poor conductor of heat and eliminate or significantly reduce temperature drops in dishes filled with wine or juice.

In addition, the pore-free walls of a glass vessel prevent the penetration of outside air in and out, which is unusual for wooden dishes. This is far from small important point, because the exchange of the external air environment with gases in the barrel promotes better maturation, clarification and bouquet of wine due to the access of oxygen inside.

Processing of squeezed berry juice.

The berry juice obtained from the press cannot be fermented in any way. It must first be diluted with water. This process is called "gallization" (after Dr. Gall, who first proposed it). At the same time, sugar and tartar are added (a dense sediment in barrels from grape wine).

At home production of berry wines, you can successfully use the recipe of R. Goethe. Double the amount of water is added to the resulting juice, and 1 kg of sugar is added for every 3 liters of such a mixture. According to this calculation, approximately 33% sugar content in the diluted juice is achieved. Then, after fermentation and complete clarification of the wine, it will contain at least 14% alcohol.

But adding sugar isn't enough. Tartaric (or tartaric) acid also has to be added to the diluted juice - so much so that the total acid content in the wine is 0.6%.

To do this, you must first determine the percentage of acids in berry juice The easiest way is to use the following data on acidity (%) in various fruits and berries:

Red currant - 2.21
- Black currant - 2.40
- Unripe gooseberries - 1.50
- Ripe gooseberries - 1.47
- Forest land - 1.40
- Garden raspberries - 1.50
- Blueberries - 1.20
- Black mulberry - 0.56
- Lingonberry - 2.25
- Cranberries - 3.25
- Cherry - 1.94
- Plum - 0.89
- Mirabelle - 0.76
- Apricot - 1.96
- Cornel - 0.80

When wine is prepared, for example, from blueberries, then by adding 2 liters of water to 1 liter of its juice, we thereby reduce the content of acid in it three times, that is, only 0.4% remains.This means that diluted blueberry juice must be supplemented with 0, 2% or 2 g of acid for every liter of liquid.

According to R Goethe's calculations, about 1/3 of the berry juice's own knslot later disappears. Therefore, adding tartaric acid, one must also bear in mind this third. To facilitate the calculation of the amount of acid that must be introduced into a mixture of juice with a double amount of water, the following formula is used:

X = 6 x 20K / 9

In it, K denotes the percentage of acid in the undiluted juice of these fruits. Substituting the required number from the above "acidity data" instead of K, we obtain the X value, which shows how many grams of tartaric acid should be added for each liter of the juice-water mixture.

Suppose we are dealing with red currants, for which K = 2.21. This number needs to be multiplied by 20. It will be 44.2. Divide by 9 to the nearest hundredths and get the quotient equal to 4.91. Let us subtract it from the number 6. The result (1.09) shows that 1.09 g of tartaric acid is needed for red currant wine per liter of juice diluted with water.

When 1 kg of sugar is added for each liter of juice with water, a stronger and sweeter wine is obtained, the so-called liqueur wine. For the preparation of less sweet and not so strong table wines, only 600-800 g of sugar are taken for every 3 liters of juice with water. Depending on this increase, the alcohol content in table wines is 11-12%, and in liqueur wines - 16-17%.

Sugar is taken the best, refined, which is preferred to granulated sugar.

Water for liquefying berry juice is used soft, river and only in the absence of such - key. Any water must be boiled, cooled and filtered through muslin or, even better, filtered.

When making wine from more delicate berries, for example from strawberries, water is taken not cold, but in the form of boiling water, since its effect is much stronger. Crushed berries are poured with boiling water in advance, but not earlier than 24 hours before pressing. It goes without saying that the amount of added boiling water must be accurately measured in order to establish how much more water needs to be added after pressing.

The capacity of the dishes into which the mixture is poured for fermentation must also be determined very accurately, regardless of whether these dishes are glass or wooden. It is advisable to indicate the volume with a number directly on the vessel.

The diluted juice should not be poured to the very top - the hole or the neck - as the contents of the dishes increase in volume during fermentation.

Fermentation.

The room for the fermentation of juice should be free of foreign odors and stale air, if desired, it is always easy to ventilate and have, if possible, a constant temperature of 15-20 ° C.

The essence of fermentation lies in the fact that the sugar contained in the berry juice diluted with water, decomposes, turns into alcohol and carbon dioxide. The fermentation process is supported by microorganisms - fermentative or yeast fungi, the spores of which are always present in the air in significant quantities and, in addition, are found in abundance on the skin of berries and fruits.

Fermentation, depending on its strength, is divided into violent (main) and quiet (additional fermentation). The second of these stages, in turn, is divided into two: the first and final fermentation.

The process takes place in a sealed container in such a way that carbon dioxide released from the fermenting juice has the ability to freely escape. The outside air, which contains fungi that can spoil the wine, should not have access to the inside of the dishes to berry juice, or, as it should now be called, wort.

Insulation external environment from the wort is achieved using the so-called fermentation dowels, of which there are quite a few. All of them contain liquid - water or glycerin - which protects the wort from contact with air.

Fig. 2. Tool for fumigating barrels of wine with sulfur.

In household use, narrow glass tubes are used. Warmed up in a flame, they are bent with two knees at a right or almost right angle. The glass should be hot enough to soften. The tube is bent with a smooth movement of both hands, without taking it out of the flame. It is preferable to point the bending ends down rather than up.

One of the tracks is inserted into a sleeve, and the other into a glass or a bottle of water, which is hung from a bowl of wort or attached to it in some other way. The elbow of the glass tube should fit into the sleeve very tightly, and the place of their mating from above should be filled with sealing wax or stearin.

The same is done if the wort is fermented in a glass vessel. The tube is also inserted with one elbow into the cork, the top of which is poured with stearin or sealing wax.

In practice, one usually has to deal with a glass tube bent in an arc. However, there are also more complex sheet piling designs. The tube can be bent S-shaped (Nessler system), and then the layer of insulating liquid is contained within itself. If home-made berry winemaking is carried out in more or less extensive sizes using wooden barrels or barrels, it is advantageous to use a fermenting tongue-and-groove funnel. All these systems are shown in Fig. 3.

Fig. 3 Fermentation spuits systems.

Vigorous fermentation will not slow down to begin immediately after the wort is poured through the fermentation vessels, and at this time such a mass of carbon dioxide is formed and its release occurs so quickly that the wort is incessantly boiling. This is accompanied by the vigorous bubbling of bubbles of carbon dioxide in the fermentation dowel.

To promote a fuller and more perfect fermentation, it is very helpful to shake the wort from time to time. Such wiggling has the purpose of making the yeast settling to the bottom rise again and faster to release excess carbon dioxide from the wort.

As already mentioned, in order to maintain the correct fermentation mode, it is necessary that it occurs at a constant temperature of 15-20 ° C.

Sometimes vigorous fermentation does not start for a long time after the wort is poured into the vessels. Such a delay usually occurs at inappropriate temperatures. All measures should be taken immediately to establish it. We repeat once again that the wine fermentation room must be well ventilated and free from dampness.

Vigorous fermentation of berry wines continues for 3-4 weeks. After 5-6 weeks, it usually comes to an end. A period of quiet fermentation, or additional fermentation, begins.

The end of violent fermentation is easily recognized by the cessation of the frequent release of gas bubbles. Oio does not stop for good, but calms down so much that the bubbles gurgle only occasionally.

When the vigorous fermentation is over, the barrels or bottles are topped up with wort from the spare dishes to the very top. To do this, you have to remove the sleeve and then fasten it tightly again.

The dishes filled with wort are placed for quiet fermentation already in a cool room - for example, in a cellar or in a basement. As the process continues, albeit less vigorously, the fermenting tongue is still in its place.

In general, you should be more careful when blocking and uncorking a vessel with wort. Before the complete transformation of the wort into wine, you never need to rush to remove the fermentation tongue - in all cases, it isolates the contents of the vessel from outside air, and therefore prevents the vinegar fungus from entering the wort or wine, which helps the future drink turn into vinegar.

Quiet fermentation takes 2 to 5 months on average. Sometimes it is done faster, sometimes it is delayed. The end of it can only be judged by the absolutely complete cessation of the release of bubbles from the fermentation sheet.

During all the fermentation - not only stormy, io and quiet - the wort is cloudy. As the quiet fermentation draws to a close, the wort gradually clears up, and the yeast particles floating on the surface gradually settle to the bottom.

Usually by January (and sometimes a month or two earlier) the berry wort becomes completely transparent. From this moment on, oio can already be called wine.

Transfusion and filtration of wine.

After the quiet fermentation is completed and the wine becomes completely transparent, they begin to pour it, that is, to separate it from the sediment accumulated at the bottom.

For this purpose, when making homemade berry wii, a flexible rubber tube about a meter and a half in length perfectly serves. When draining wine, it acts like a siphon. The vessel with wine is placed on a stool or other elevation, and the vessel to be filled is placed on the floor. It is good if the siphoi is equipped with a simple tap or clamp (fig. 4).

Fig. 4. Flexible tube with a tap for pouring wine.

Pouring wine from glass vessels is convenient because it is possible to see through its glass to what depth the flexible tube has sunk and at what distance from the bottom it should be supported so that no turbidity rises from below.

The cloudy part of the content has to be filtered. For filtration, flannel bags with a pile facing inward are used. Such a bag of flannel is fixed on a metal tray (Fig. 5), under which a vessel for filtered wine is placed.

Rice. 5. Wine filtering device.

Pouring has the goal of completely separating the wine from the sediment, and if this goal is not achieved at once, then a second pouring is necessary.

The situation is completely different when, two months or more after the end of fermentation, the wine does not become enlightened. If it is found that there is no hope for natural enlightenment, we are forced to turn to artificial enlightenment, also called "pasting" viya.

Artificial lightening.

Most often, the turbidity of the wort, which does not disappear by itself, is the result of improper preparation of the wine, namely, an excessive addition of sugar to the juice diluted with water. So that the wort does not come out too sweet, you can advise to stick more strictly to the formula of R. Goethe and not put more than a kilogram of sugar in three liters of liquid (1 liter of juice and 2 liters of water).

To clarify wine, use following means: gelatin, egg white and tannin.

The very same method of "pasting", as it will be clear from what follows, consists in the fact that the pasting material is simply poured into the wine. The glue dissolved in the mass of wine, settling, carries suspended particles to the bottom, as a result of which the wine is clarified.

Gelatin for this purpose is taken in a ratio of 10-15 g per 100 liters of wine. A measured amount of gelatin is soaked for 12-14 hours in cold water, which is changed 2-3 times during this time. Then, draining the last "water, dissolve the swollen gelatin in fresh water at a temperature of about 50 ° C.

The solution should not contain more than 1% gelatin.

For pasting wine, you can use both natural egg white and dried (albumin). The first in the household, of course, is more affordable. Protein chicken eggs weighing about 40 g contains an average of 4 g of albumin. For 100 liters of wine, 2-3 completely fresh proteins are required. They are whipped with a small amount of water until foamy, mixed with wine, poured several times from one vessel to another and, finally, the resulting foamy mass is introduced into the wine.

Gelatin and protein are mainly used for "glued" tart, that is, containing a lot of tannins, wines, especially blueberry. For softer and sweeter wines, it is better to use fish glue.

Before pasting, you should determine the amount of protein substance (if necessary, then tannin), which must be added to the vnn for complete clarification. For testing, take 6-7 glasses and pour the muddy wine to be "pasted" into them. Then in each of the glasses they put a certain amount of a one-percent solution (in 20-degree alcohol) of the protein substance with which they intend to make the "pasting". For example, 0.5 cm3 of the specified solution is poured into the first glass, 1 cm3 in the second, 2 cm3 in the third, etc. After that, the mixture in all glasses is thoroughly mixed and left until the next day. The next day, they check in which of the glasses it cleared up in the best way. Knowing how much protein is added to it, they calculate the required amount of material to "paste" the entire mass of wine.

If there is no clarification in any glass, it means that the wine lacks tannins and this shortage should be filled with tannin. In each of the glasses, a 2% solution (in 20 Hg alcohol) of tannin is introduced in an amount from half to two thirds of the volume of the protein substance solution previously used to "paste" the wine in this glass. After that, wait a day again and examine the results. According to the contents of the glass, in which it has cleared vnno, calculate the required amount of protein and tannin.

The process of "pasting" is reduced to the fact that a precisely calculated amount of pasting material is poured into a barrel of wine, so it is better to stir it with a stirrer and leave it for a week or a little longer. During this time, the haze settles tightly to the bottom. The most suitable temperature for pasting is 7-12 ° C.

Following this, the drink can be bottled.

Pouring wine into bottles and capping them.

Fermented and completely purified vnno is poured from a barrel or large bottle into bottles, usually even before the onset of the disease.

The most convenient way to fill bottles is with a flexible rubber tube. But before that, they must be thoroughly washed, first in warm, and then in cold water and dried.

It is most convenient to clean the bottles with a long-handled brush, rotating it. In household use, it is also desirable to have a simple tool for capping bottles with corks. The mentioned rig is shown in fig. 6.

Fig. 6. Bottle stoppers.

The softening caps are kept in boiling water for some time and each bottle is sealed immediately after it is full.

One should not be content with corking a cork only. It must be coated with resin. Before use, the resin is heated and, after allowing it to cool slightly, if it is too hot, the top of the bottle neck is dipped into it. After that, the bottle is kept upside down for some time, and excess resin is drained from the cork. To prevent the neck from bursting, it should also be warmed up, first dipping it into warm and then into hot water.

You can make the resin yourself. Its composition is approximately as follows: ca nnfol - 800 g, fat - 100 g, wax - 25 g, cinnabar - 40 g.

Wine recipes.

Raspberry wine.

A successfully made raspberry wine will have a wonderful aroma and can be among the highest quality dessert wines.
The berries must be ripe. Forest raspberries are also suitable, but they must be carefully checked so that worms do not get into the wort. Every 10 kg of berries are crushed with clean hands and 4 liters of water are poured. All this mass is stirred and pressed the next day. The pomace is poured over 4 liters of water again, thoroughly exchanged and after 2 days pressed, too.

In this way, 13 liters of juice are obtained, to which 0.25 liters of juice, black currant and 4 kg of sugar are added. Then all the juice is poured into the striker and subjected to further processing.

Wine according to Greger.

To get an “eye, they take completely ripe berries, which are ground with a wooden pestle into porridge in a wooden trough or wooden bucket. To separate the juice from the grains, the entire resulting mass is rubbed through a fine sieve of metal wire, which must be protected from oxidation. However, if the wine ferments along with the grains, it will not harm it, because it acquires the taste of tannin, which in other cases is even desirable.

Then you need to investigate the acidity of the wort, since the acid content in raspberries varies from year to year. For this purpose, a small part of the resulting mass is pressed separately.

They do not pay attention to the sweetness of the berries - it decreases after diluting the juice. 25% sugar is added to the extracted juice and the wort is allowed to ferment in a barrel, plugged with a sleeve.

Wine by Vint.

Crush 24 liters of raspberries, press and add 4 liters of currant juice to the extracted juice. 32 liters of water are poured into the pomace remaining after pressing and the mixture is left to stand for 12 hours, and it must be stirred frequently. Then pressed again, and the resulting juice is added to the previously obtained. 24 liters of apple juice are also poured here.

The mixture is diluted with 8 kg of sugar and 75 g of tartar in powder. As soon as fermentation begins, thinly cut off the colored part of the rind from two lemons and two oranges and throw them into the wort; add there the juice squeezed from these four fruits. When the fermentation process is completed, the crusts are removed from the surface and 2 liters of brandy are poured in. Further care is the same as for other berry wines.

Strawberry wine.

Strawberry (strawberry) wine tastes very good. It is prepared as follows. The berries are carefully sorted out, removing all spoiled ones. Then they are crushed and pressed.

For each liter of juice add 1 liter of water and for each liter of the mixture - 300 g of sugar. All the rest is known to the readers.
According to another recipe, wort is allowed to ferment, the composition of which is as follows: 40 liters of strawberries (strawberries), 20 liters of water, 12.5 kg of sugar, 100 g of tartar and 4 liters of vodka. Everything else is done according to the usual rules.

Elderberry wine.

To extract the juice, the elderberries are torn from the stems and, putting them in a cleaned cauldron, are poured with water at the rate of 1 - 2 liters per 10 liters of berries. The cauldron is put on fire and the contents are stirred. wooden spoon until it boils. Then the cauldron is removed from the heat, the mass is allowed to cool, and it is pressed. Can be pressed through a thin sheet or filtered through a fine hair sieve.

The juice is poured into a wooden bucket or barrel, and the pomace is poured with hot water so that they are only covered. All this mass is left until the next day, and then pressed again.

In the final preparation of the wort for this wine, the following proportions are observed: 1 liter of elderberry juice already diluted with water, 1 liter of currant juice, 800 g of sugar, 2.5 liters of water, 3 g of tartaric acid, 0.1 g of tannin. Tartaric acid and tannin are pre-dissolved in hot water.

Blueberry wine.

The way to prepare this wine is as follows. After the berries have been sorted out, they are washed in cold water, crushed with a pestle in an earthen vessel and pressed. For each liter of juice obtained, take 1.2 liters of water and 250 g of sugar. Cinnamon and elderberry flowers, added in small amounts to the wort during fermentation, will give the wine a particularly pleasant taste.

The diluted juice is poured into the barrel and on the third day it is plugged with a sleeve. The barrel should sit quietly in place at a temperature of 18-25 ° C. After a month or a month and a half, the bubbles rising to the surface will no longer be visible. This means that, firstly, the vigorous fermentation has passed and, secondly, the moment has come for the first draining of the wine with yeast. The sleeve is opened and the wine is drained in the usual way using a flexible tube. The barrel, which is filled in this case, should have the same capacity as the previous one, be completely clean and not used for anything, especially for vinegar or beer. It should be topped up to the top and kept full. After the first pouring, the wine is transferred to a cooler cellar. The second transfusion is due 3 months later.

Wort is prepared in another way. Mix 40 liters of juice, squeezed in the same way as in the manufacture of other berry wines, 50 liters of water, 20 kg of sugar, 75 g of tartar in powder and 10 g of tannin. Sugar, tartar and tannin are diluted in hot water and added to the juice warm.

Wine according to Lehman.

Perfectly ripe berries are used, processed as soon as possible after harvest.
To obtain 100 liters of wine, you will need 50 kg of blueberries, 50 liters of water, 10-25 kg of sugar (depending on what strength it is desirable to have a drink), 10 g of tannin and 75 g of tartar in powder.

If you press the berries cold, they will emit little juice; if you first heat them in a closed vessel and then press them, much more juice will come out. After the berries are pressed and the right amount of water is added to the juice, sugar, tannin and tartar are diluted in this mixture. Then the mixture is poured into a slightly gray-fired barrel. Fermentation soon begins.
Further care of wine is the same as for others.

Cherry wine.

The berries are washed, allowed to dry for a while, and then pounded (no matter whether they are pitted or not). After pressing, 0.25 l of water, 125 g of sugar, 1 g of crushed tartar and 0.1 g of tannin are added per 1 liter of juice. This is done with sweet cherries. When they are acidic, the composition of the mixture is chosen differently: for 1 liter of juice you need 0.5 liters of water, 400 g of sugar, 1 g of tartar, 0.1 g of tannin. The wort is fermented.

Wine according to Werner.

Whole ripe sour cherries are pounded. The resulting mass is covered and kept at rest for 24 hours. Then pressed and injected for each liter of cherry juice 1 liter of currant juice, 1 liter of water and 0.5 kg of sugar. All this mixture is poured into a small barrel, the first few days are sometimes stirred, then allowed to ferment, the barrel is poured to the top and a little later bottled.

Wine across the Earth.

The seeds are removed from the cherries and the pulp is crushed into a pulp, which is allowed to ferment for 12 hours in clay pots, and then pressed. The juice is poured back into the pots and the fermentation begins. Then add 0.5 kg of sugar for every 3 liters of juice, pour it into a barrel and let it ferment for 8 days, after which it is bottled, which must be stored in a cool place.

Wine according to Grimm.

Timm believes that it is too early to bottle wine after 8 days and that the wine should be in the barrel for 8 months. In addition, he recommends mixing cherry juice with raspberry juice - in this case, a wine similar to port is obtained.
Proceed as follows. Freshly picked, preferably soft, cherries are pressed without crushing the seeds. To the resulting juice add "/ in part of raspberry and blackcurrant juices. The mixture is sweetened with refined sugar in a proportion of 0.5 kg for every 2.5 liters. The wort is poured into a barrel and allowed to ferment. As soon as fermentation is over, the barrel is tightly corked and left for 3 months, then the wine is cleaned and bottled, and after 6 weeks it can be drunk.
Given the abundance of cherries in southern Russia, this recipe is noteworthy.

Plum wine.

The seeds are removed from the berries, the pulp is crushed and 3 liters of hot water are added for every 4 kg of pulp. After 2 days, this mass is pressed and introduced for every 2 liters of juice, 0.5 kg of sugar. From a fifth of the used plums, bones are taken, crushed and placed in a barrel. The process of fermentation and natural clarification of this wine often takes 12 months.

Blackberry wine.

A very pleasant wine with a beautiful color can be produced from blackberries. As it gets old, it begins to resemble port.
Since this berry in some areas is found in abundance in the wild, one cannot ignore its advantages as a wine-making material. Blackberry juice ferments easily, despite the fact that it is not squeezed out early summer as from other berries, but in the fall. Fermentation takes place at a time of the year when the temperature is already quite low.

Of course, only the berries are quite ripe for wine. Berries grown in the shade produce a watery juice and non-aromatic wine.
An excellent table wine is obtained by fermentation of 20 liters of blackberry juice, 20 liters of water and 10 kg of sugar.

Dessert wine over Golzapfel.

If possible, dry blackberries are taken. It is washed carefully. After adding a small amount of sugar, grind until mushy and leave for 2 days at a temperature of about 15 ° C, stirring occasionally. Then the blackberries are pressed.

Approximately 75 liters of dessert wine consumes 35 liters of blackberry juice, 35 liters of water, 12.5 (according to other sources, 16-18) kg of sugar and 75 g of tartar in powder. Sugar and tartar are dissolved in hot water and poured into the juice while warm.

Further preparation is carried out as usual. When the wine is ready and completely refined, add a little more sugar or brandy.

Wine across the Earth.

Berries should be picked in dry weather. They are crushed by hand and poured with hot water so that the berries are only covered with it. There should be almost as much water as berries by weight. Then add a handful of raisins and a handful of strawberry leaves and let this mass stand quietly for 4 days. After this period, a layer of yeast forms on the surface.

Then comes the time for pressing and adding sugar in the amount of 250 g for every 4 liters of juice. For several weeks the juice ferments, then the barrel is tightly corked and after 6 months the finished wine is drained.

Port by Zemeler.

After pressing the berries, the juice is allowed to stand for 36 hours. During this period, remove any extraneous material that appears on the surface of the wort. Then add water in an amount equal to 1/4 of the volume of juice, sugar (better burnt than white) at the rate of 1.2 kg per 4 liters of liquid and after 12 hours filtered. After fermentation, lasting several months, the barrel is corked, and after another 6 months, it is drained.

This wine improves over time.

Kreutz wine.

The drink also tastes like port. As far as possible dry berries are collected and in some suitable vessel they are crushed to a mushy state. The vessel is sealed and the mass is allowed to stand for 3-4 days, after which it is pressed and added to 1 liter of juice 1 liter of water, from 300 to 400 g of sugar and 2.5 g of crushed tartar. In addition, add 0.5 liters of good brandy for every 30 liters of liquid. The mixture prepared in this way is poured into a thoroughly washed barrel, which during the fermentation period is kept in rooms with a possibly constant temperature - best of all 12-15 ° C.

Cognac should be added after fermentation, Timm says. He also advises, in the absence of high-quality cognac, to add a large amount of sugar, which produces the same alcohol. Bad cognac is very often made from wine alcohol and essences, which give the finished drink a bad taste.

Rhubarb wine.

For wine, the petioles of rhubarb leaves are taken only from the first, June harvest. The petioles of Augustus become too coarse and, moreover, contain a lot of tannin, so the wine from them turns out to be too tart.

To extract the juice, rhubarb stalks are preliminarily cut into pieces. Then it is best to pass them for grinding through a fruit mill, in the household, however, most often you have to limit yourself to a press.

When making wine, take 34 liters of pure juice, 25 kg of sugar and 47 liters of water per 100 liters of wort.

Wine over the Bomb.

Rhubarb stalks cut into pieces are crushed into a homogeneous mass, boiled water is added to it in a double amount and the mixture is allowed to brew for 5-6 days, not forgetting to stir. During this time, rhubarb is sufficiently leached. For every liter of liquid obtained, 250 g of sugar is required. Before putting sugar, they rub the yellow part of the lemon peel, and then, after removing the grains from the lemon and cutting it into pieces, they also put it in the juice.

The juice is allowed to ferment in a stone pot placed in a warm room. After about 14 days, the vigorous fermentation will end. Then the yeast that has floated to the surface is removed, and the wine is bottled, but they are not sealed tightly immediately, but only a few weeks later.

If the wine is allowed to ferment in a pot, then the drink acquires a special unpleasant aftertaste.
In the case when for some reason it is impossible to put lemon in the wine, the bottles are tightly sealed immediately after spilling. The carbon dioxide formed inside from fermentation will allow you to get a drink similar to champagne.

Many of our fellow citizens like to drink good wine. But few people decide to open their own business in the production of wine. This business is flourishing despite all kinds of crises. For people in the habit of drinking a glass of good wine before dinner, it is not easy to give up the drink. Doctors even recommend doing this. It has been proven that wine is one of the drinks that, in moderate doses, has a beneficial effect on health. Drinking wine is reasonable.



Today Russia is among the twenty countries of the world the most demanded wine sellers on international market... Domestic wines take part in popular competitions and even take first places. All this is due to the high quality of domestic wines.

The production profitability is very high. With strict adherence to all recommendations for the cultivation of grapes and its processing, the profitability of this type of business exceeds 100%. Being engaged in winemaking, you will get a promising, profitable and prestigious business that can be inherited by your children and grandchildren. The main condition, of course, is to produce a truly high-quality product. Let's dwell on the quality in more detail. For now, let's talk about the essentials.

Wine business legalization.

To open your own winery, you will have to prepare a whole bunch of papers, as well as obtain a license. First, we register a legal entity with the administration. We make copies of all documents confirming the creation of your legal entity, and certified by a notary. Copies of the following documents are required - a decision on tax registration and a photocopy of a receipt for payment of the state duty for issuing a license.

It will also be necessary to obtain conclusions on the compliance of the production facility with sanitary and epidemiological, environmental and fire safety standards and requirements.

Required papers confirming the amount authorized capital, as well as an application for a license for the production of wine varieties. This is not all. If you open your own mini-laboratory for chemical and technological control of manufactured products, then you need a document confirming the laboratory's accreditation, as well as copies of certificates of conformity of working equipment. If you contact third-party laboratories, then documents from them are required. As you can see, opening your own wine production business is a rather troublesome and time-consuming business. But on the other hand, after going through all these stages, you will insure yourself against possible problems during the work of the winery.

Two options for business development.

Rather, there are three options for the development of further actions. All of them consist in methods of obtaining primary raw materials for future wine. Not all wine producers own their vineyards. Also, not every winery uses only fresh grapes in the production of wine. Some of them produce wine from wine material - beams.

Let us explain that a bulk is a wine material, a bulk wine that is supplied in huge cisterns. Bulk is imported to our country from abroad, in particular from the countries of Europe, USA, Brazil, Chile, Africa. As a rule, bulk is a very cheap raw material. This is almost ready-made bulk wine, but of low quality. Therefore, the cost is not high. Usually, the price of 1 liter of a beam is 1-2 dollars. Depends on the country of origin. For example, a bulk from France costs up to $ 7.

It is already clear that the production of wine from bulk is a cheap and easy way to get a drink. You just need to buy a batch of bulk, pour it into branded bottles, while giving the drink a little status, and the product is ready. This type of wine is called bulk wine.

If you are planning to get more expensive and high quality wine, then it is better to buy fresh grapes or cultivate your own vineyard. Your own vineyard is the most optimal. In this case, you will not depend on suppliers of raw materials, price surges and other factors. You can clearly see your business development options. It is worth knowing that owning your own vineyards is already prestige.

Creation of a private vineyard.

Fertile land is needed. The larger the plot, the more you can harvest grapes. This means you make more wine and sell more. In this regard, first of all, you need to build on your financial capabilities. Today, one hectare of land, with all irrigation systems, seedlings, fertilizers, costs around 3-4 thousand dollars.

To make your business as profitable as possible, you should consider allotments for vineyards with an area of ​​30-40 hectares. That is, it is necessary to invest about 60-100 thousand dollars for one land plot. And another important point. It is worth considering that wine production is not fast business... Aged wines are most appreciated. That is, after bottling wine, you need to wait another 3-5 years before sending it to stores.

The choice of premises for the future winery.

To obtain a license to open a private winery, you must provide production room the winery itself, as well as adjacent storage facilities, to certain sanitary requirements and the conditions for wine production. This is especially true for warehouses designed to store future wines. Previously, they were stored for maturation in huge wine cellars. You can also follow this ancient path. But there is a more modern option.

Using modern climatic equipment, you can maintain the required temperature and humidity in any room. There should be no problems with the storage of products.

Necessary equipment for wine production.

To equip your vineyards and the winery itself, you need the following types of equipment and accessories.

1) Requires tractors, automatic vine cutters and other agricultural equipment. The possible list depends on the planned scale of the business. You don't have to buy, but rent all the equipment. Consider what's beneficial.

2) You will need an automatic watering system for grape bushes, for harvesting grapes, wooden boxes. For the winery, it is necessary to purchase a grape press, filtration and purification equipment, tanks for fermentation of raw materials and strong oak barrels... Everything necessary equipment a small winery and a land plot of 1 hectare will cost about one million rubles. And about 180-240 thousand must be added for each additional hectare of land.

Wine production technology.

In a few words, the production of wines consists of the following stages. Bunches of grapes are harvested in the vineyards. Then the bunches are sent to a juice press. After pressing, the raw material is transported in containers for fermentation of the product. These are not ordinary fermentation tanks. It is high tech modern equipment... A strictly defined temperature is maintained inside the tanks, which prevents the future drink from oxidizing.

The second stage is the aging of the future wine. For this, the wine is poured into high-quality oak barrels and left there for the required time. As a rule - from several months to 2-3 years.

The third stage is bottling the finished wine. After bottling the wine bottle is sent to warehouse space for a few more months. There he is regularly monitored and monitored for all possible "defects". During these few months, the wine may become cloudy or sediment may appear. Of course, such defective bottles are written off and do not go on sale.

The last stage is the transportation of the finished wine to store shelves.

Important points affecting the taste of the wine.

Many people believe that the taste of wine depends a lot on the grape variety. The grapes are delicious, so the wine will be excellent. And vice versa. True, but not quite. The taste largely depends on the raw materials used. It also depends on the harvest year. But not only these nuances affect the taste of wine.

Also, an important factor is high-quality oak barrels, in which the wine will be stored before bottling. The percentage of extraction also affects the taste of wine. In order to get the most delicious and high-quality wine with a pronounced aroma, it is necessary to take no more than 60-65% of the juice from the grapes during the pressing process. And the conditions of compliance with the production technology also affect the taste of wine. The more responsible and professional staff will work in your winery, the more likely you are to get the highest quality wine product.

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The process of making wine begins at the vineyard and ends at the winery. I will tell you about the “holy of holies” of every winemaker: about the place where grapes turn into Wine. From the very beginning. From the building.

As it turned out for almost six months of studying various sources, there is not so much real information on the construction of cellars. There are no reprints of three articles with the same pictures, but it’s possible to collect advice bit by bit on the forums.
And when it comes to concrete incarnation, questions arise again, to which the NON-specialist (non-builder), to which I belong, has no answers. On the forums, they are also not very willing to suggest on cellars-sheds, probably not interesting ...

Project.
So the challenge.
Premises for. Dacha-kitchens are good, but when the quantity exceeds 300 liters, it’s not very good ... At the dacha there is not enough clean water, many little things, but in the apartment there is not enough space.
Therefore, on the site intended for the construction of a house, after a temporary hut, I decided to start not a house, but a winery. But, in fact, this is a shed with a cellar under it. Well, or a cellar with an exploited cellar, as you like.

The dimensions of the future structure are due to the free space on the site. Defined as 3x5m. After specifying the material - 3.2x4.8 m.
Due to the fact that the overlap of the cellar is the floor of the shed, a large deepening is not allowed. Well, how much land can you put on a reasonable overlap? Well 30, well 40cm, I think, no more. There is also a screed, there is also all kinds of equipment, to walk ...
In short, the level of the cellar floor is taken as 250 cm at a height of 2.05 ... 2.1 m. After construction, I still regretted: the overlap is powerful, it was still possible to deepen it. Centimeters by 60 ... 80 ...

It is imperative to provide for small mechanization: the volumes are considerable for one person, the work is still the same! And call movers won't save the day! 🙂

Groundwater is not a problem, 10m to them, the ground is clay. Nearby, less than a meter away, is an old well, through which all geology is visible. Unfortunately, I had to fill it up - it's cheaper to dig a new one than to restore this one. And the water is too hard.

Material.
A separate issue is the material of the walls of the cellar and superstructure. Options were considered: boards, concrete, brick.
Boards - rot. I didn't really want concrete. Brick ... Ideal, but for this size you need brick thick walls - and that's crazy money. In the end, on the advice of comrades (not even one!), A cinder block was chosen. More precisely, a concrete block made of granite screening and cement.
Here he is “local construction material". And entire areas of the city are built of slag and cinder blocks - from the foundation to the walls. Sheds, houses, greenhouses, even drain pits (!). Nothing, they stand for many years. The oldest are already more than a hundred ... And after I saw everywhere near Odessa basements made of shell rock, I stopped bothering at all: the cinder block is anyway stronger, and less hygroscopic, etc. Building plans:

Here is the cellar plan:

There are two rooms in the cellar: cold, in which the temperature in winter needs 2… 6 degrees, in summer - not critical, and warm, the wine cellar itself, in which the temperature in winter / summer should be within 10… 16 degrees.