Offers containers for wine.

Stainless steel wine fermentation tanks have several advantages:
The high corrosion resistance of stainless steel ensures a long service life and preserves the quality of the wine.
Stainless steel has a smooth surface that makes cleaning and descaling easier.
The containers are light and durable, which makes it easy to transport and store.
The use of stainless steel does not affect the taste and quality of the wine, as it does not oxidize and does not enter into a chemical reaction with the drink.
Tanks can be used not only for wine fermentation, but also for other processes in the preparation of alcoholic beverages.
Therefore, stainless steel wine fermentation tanks are a practical and reliable choice for lovers of winemaking and the production of alcoholic beverages.

Drinking wine in moderation can have a positive impact on a person's health. Here are some examples of the benefits of wine:

• Reduced risk of cardiovascular disease: Moderate wine consumption is associated with a reduced risk of heart disease. Red wine contains antioxidants such as resveratrol, which help protect the heart and blood vessels.

• Support for brain health: Grapes contain polyphenols that may help protect the brain from age-related damage. Moderate wine drinking has been linked to improved memory and a reduced risk of certain neurological diseases, such as Alzheimer's.

• Help with Depression and Anxiety: Moderate wine consumption has been linked to improved mood and reduced anxiety levels. Grapes contain resveratrol, which can help improve mood and reduce the risk of depression.

• Reducing the risk of developing certain types of cancer: The polyphenols found in red wine may help protect the body from the development of certain types of cancer, including breast, prostate, and colon cancer.

• Support for bone health: Moderate wine consumption has been linked to improved bone health. Grapes contain boron, which helps maintain bone health and reduce the risk of osteoporosis.

It is important to remember that drinking in large quantities can be harmful to health. Moderate drinking of wine is one to two standard glasses per day for men and one standard glass per day for women. If you have medical or alcohol problems, you should consult a specialist.

Real wine is made only from grapes. Technical grape varieties used for wine production must meet special requirements: they accumulate sugar well, have moderate acidity, lend themselves well to processing, and ripen at different times.

White wines are made from grapes with a high content of aromatic substances and acids, red - with a high content of coloring substances and phenolic compounds. Highly sugary and aromatic varieties are used to produce dessert and liqueur wines. For strong wines, high-sugar varieties with a low acid content, a large amount of extractive and phenolic substances are good.

For grape wines made without any additives, the name "natural wine" is sometimes used. Usually these are dry and semi-dry wines. Flavored wines are made using various additives. This is a group of wines prepared by mixing wine materials, rectified ethyl alcohol or grape spirit, sugar syrup and infusions of ingredients that give them a specific taste and aroma.

The main type of flavored wine is vermouth. For flavoring wines, in addition to infusions of ingredients, alcohol solutions of essential oils (essences), aromatic substances (for example, vanillin), balms and aromatic spirits are used. In the old days, such wines were called spicy. Of the other supplements, vitamins are interesting.

Wine production includes two stages. At the stage of primary winemaking, all operations associated with the processing of grapes are performed, which end with the production of young wine. At the stage of secondary winemaking, the wine material is processed, aged and bottled.

Harvested grapes are sent for crushing and pressing. To obtain champagne, it is sometimes pressed in clusters. The must flowing out of the grapes during light pressing without pressing, as well as the wine from it, is called gravity.

To make white wines, the must is quickly separated from the pulp. This technology is called whitewashing. Gravity and must of the first pressure is used to make high-quality wines, and subsequent pressing fractions are used to produce ordinary wine.

When processing according to the red method, it is necessary to extract the coloring matter from the skin of grape berries. For this, various methods are used: heating the pulp, fermentation of the must on the pulp, fortification and fermentation of the pulp with the extraction of coloring substances, and other methods.

Since ancient times, it has been known to sulfite the wort by introducing a small amount of sulfur dioxide in order to suppress harmful microorganisms. Without this technique, it is impossible to obtain a stable wine capable of storage. Next, the wort is clarified and sent for fermentation.

Fermentation is carried out on a pure culture of wine yeast or natural yeast. If you want to get a dry wine, then the sugar is fermented completely. When producing semi-sweet or sweet wines, fermentation is forcibly stopped in various ways: by alcoholization, cold or heat.

After the end of fermentation, the wine is clarified, it is removed from the yeast by transfusion. During pouring, wines of the same type and variety are mixed. The period from the end of fermentation to the first pouring is called the formation of wine. For the production of special wines, special technological methods are used.

The resulting young wine is sent for aging (see Wine aging), and after aging, mature wine is sent for bottling, which is usually done on automatic lines with minimal air access.

These are the main technological processes of wine production.

Wine goes through the stages of birth, maturation and aging, but over time, the death of wine occurs - its destruction, loss of characteristic qualities, presentation, the color of the wine changes, sediment precipitates, unpleasant smell and taste appear. The process of dying off in different wines proceeds at different speeds - fast for table wines, slower for strong and dessert wines. The life span of white table wines and champagne is 3-5 years, red table wine - 5-10 years, dessert - 18-20 years. The life span of strong and high-sugar (liqueur) wines is very long and can exceed 100 years.

Winemaking technology, a scientific discipline that studies the methods and techniques of processing grapes for wine materials, as well as processing, aging and bottling wines. Based on data from wine chemistry, winemaking microbiology, winemaking biochemistry, ampelography and other disciplines.

The task of winemaking technology is to identify the physicochemical, biochemical, and other regularities in the processes of making wines of various types in order to establish the most effective technologies. Louis Pasteur is considered the founder of the science of wine.

Chemistry of wine, enochemistry, applied science that studies the chemical composition of grapes and wine, methods of analysis and chemical processes occurring at different stages of wine making. Historically, the chemistry of wine as a science has developed from the technology of winemaking.

The simplest determination of the sugar content of grapes and the strength of wine was made in Greece, Egypt, and other Mediterranean countries even before Christ. e. The foundations of modern wine chemistry were laid in the 19th century. Louis Pasteur (on must fermentation and wine maturation). P. Berthelot (on the role of oxygen in the process of wine maturation), D. I. Mendeleev (on compiling alcoholometric tables).

When studying the chemical composition of wines, as well as the processes occurring at various stages of their preparation, modern chemical and physico-chemical research methods are used, including gas-liquid, liquid and ion-exchange chromatography, gel filtration, disk electrophoresis, nuclear magnetic resonance , electron paramagnetic resonance, UV and IR spectroscopy, atomic absorption, etc.

More than 500 components have been identified in grapes and wines, for a significant part of which a role in winemaking processes has been established. This made it possible to more correctly evaluate the existing technology for making different types of wines and develop a number of new, more efficient technological methods.

The introduction of alcohol into the fermenting wort makes it possible to suspend fermentation at any of its stages and thereby keep the predetermined amount of sugar unfermented.

Alcoholization can increase the strength of wine to certain values characteristic of a given type and variety. If during the ripening of the grapes there were few sunny days, and its harvest is not good enough, sugar additions are allowed in some countries.

When fermentation is over and most of the sugar has been converted to alcohol, the vat is lowered and the first, highest quality wine drains. The remaining contents of the vat are pressed, obtaining a "first press" containing a lot of tannins. You can also squeeze out the “second press”, but, as a rule, it is not used in further production.

"Samotek" (wine drained by itself without pressing) and "first press" are mixed, the amount of the latter depends on the desired structure of the wine. After that, in the production of cheap, young wine, it is poured into metal vats, then filtered and bottled.

Expensive wine is aged in a cellar, in oak barrels, giving it additional aromas. Due to evaporation, the winemaker must constantly top up the barrels with wine to prevent it from oxidizing from contact with air. The sediment formed during aging gradually sinks to the bottom, and the wine must be poured into clean barrels, and so four times a year. In total, aging lasts from one to two years or more.

Wines aged for a year or less are called ordinary, aged for more than a year or two - vintage. After aging, the wine is clarified with the help of the so-called “fining”: casein or egg white is introduced into it, forming an insoluble precipitate with unwanted substances.

The wine is then passed through a mechanical filter and bottled. As a rule, well-refined wines are not able to improve their quality later, although they tolerate transportation and temperature changes better, while weakly clarified wines are easily vulnerable, but age well in the bottle, while developing additional aromas. This is confirmed by the sediment that is inherent in expensive high-quality wines that require decanting.

White wines are made from both white and red grapes, for example, red Pinot Noir is used for the production of champagne, and Camet is used for Beaujolais Blanc. The main difference in the production of white wines is that the crushed berries are pressed before fermentation, and the must ferments without skins. For high-quality white wines, only "gravity" is used, while for others, both "first" and "second press" can be used. The fermentation temperature is reduced to + 13-20°C.

Prolonged fermentation at low temperature produces a finer, fruitier wine. White wine is bottled earlier than red wine, usually it is not aged in oak barrels for more than 1.5 years. Rosé wine is made from red grapes, with the must remaining in contact with the skins for several hours before the skins are separated. With the exception of some champagnes, rosé should not be made from a mixture of red and white grapes.

At each stage of creating wine, the quality of the final product depends on the experience of the winemaker, his knowledge and honesty. Everything is important here: the yield of wine per hectare of the vineyard (quantity, as you know, interferes with quality), careful harvesting, careful control of fermentation, not too strong filtration, good "wine education" and much more.

Real wine is made only from grapes. Technical grape varieties used for wine production must meet special requirements: they accumulate sugar well, have moderate acidity, lend themselves well to processing, and ripen at different times.

White wines are made from grapes with a high content of aromatic substances and acids, red - with a high content of coloring substances and phenolic compounds. Highly sugary and aromatic varieties are used to produce dessert and liqueur wines. For strong wines, high-sugar varieties with a low acid content, a large amount of extractive and phenolic substances are good.

For grape wines made without any additives, the name "natural wine" is sometimes used. Usually these are dry and semi-dry wines. Flavored wines are made using various additives. This is a group of wines prepared by mixing wine materials, rectified ethyl alcohol or grape spirit, sugar syrup and infusions of ingredients that give them a specific taste and aroma.

The main type of flavored wine is vermouth. For flavoring wines, in addition to infusions of ingredients, alcohol solutions of essential oils (essences), aromatic substances (for example, vanillin), balms and aromatic spirits are used. In the old days, such wines were called spicy. Of the other supplements, vitamins are interesting.

Fortified wines were developed, in particular, during the Great Patriotic War for the treatment of the wounded in evacuation hospitals. Wine production includes two stages. At the stage of primary winemaking, all operations associated with the processing of grapes are performed, which end with the production of young wine. At the stage of secondary winemaking, the wine material is processed, aged and bottled.

Harvested grapes are sent for crushing and pressing. To obtain champagne, it is sometimes pressed in clusters. The must flowing out of the grapes during light pressing without pressing, as well as the wine from it, is called gravity.

To make white wines, the must is quickly separated from the pulp. This technology is called whitewashing. Gravity and must of the first pressure is used to make high-quality wines, and subsequent pressing fractions are used to produce ordinary wine.

When processing according to the red method, it is necessary to extract the coloring matter from the skin of grape berries. For this, various methods are used: heating the pulp, fermentation of the must on the pulp, fortification and fermentation of the pulp with the extraction of coloring substances, and other methods.

Since ancient times, it has been known to sulfite the wort by introducing a small amount of sulfur dioxide in order to suppress harmful microorganisms. Without this technique, it is impossible to obtain a stable wine capable of storage. Next, the wort is clarified and sent for fermentation.

Fermentation is carried out on a pure culture of wine yeast or natural yeast. If you want to get a dry wine, then the sugar is fermented completely. When producing semi-sweet or sweet wines, fermentation is forcibly stopped in various ways: by alcoholization, cold or heat.

After the end of fermentation, the wine is clarified, it is removed from the yeast by transfusion. During pouring, wines of the same type and variety are mixed. The period from the end of fermentation to the first pouring is called the formation of wine. For the production of special wines, special technological methods are used.

The resulting young wine is sent for aging, and after aging, mature wine is sent for bottling, which is usually done on automatic lines with minimal air access.

WINE AGING is a long-term storage of wine under conditions that improve its quality. Wine that has been aged for a long time acquires the qualities characteristic of finished wine.

During aging, complex processes of maturation (in barrels in the presence of air) and aging (in bottles without air) of the wine take place. The chemical aging process is very complex. In addition to oxygen, which is necessary for wine to reach bottling maturity (bottling resistance), it involves the transformation of organic acids, the formation of esters and the reactions of individual substances with each other.

The laying of wine for aging is carried out until April 1, and the aging periods are calculated from January 1 of the year following the harvest. Aging wine undergoes a number of technological operations: dosing of sulfur dioxide, oxygen, treatment with stabilizers, cold, heat, filtration, blending, topping up, pouring and others.

The optimal barrel aging temperature for different types of wines is from 11° C to 18° C, humidity is about 85%. It is produced in special wine cellars, artificial or adapted underground facilities. In such basements there are no daily and seasonal fluctuations in temperature, which ensures optimal temperature conditions. For barrel aging, barrels, butas (very large barrels) and enameled tanks are used. The barrel aging period is different for different types of wines and ranges from 1 to 6 years, and sometimes more.

After the end of barrel aging and bottling, vintage wines of high quality are aged in bottles. Collection wines are aged in bottles for at least 3 years. Ordinary wines enter the market without being subjected to bottle aging. In the process of aging without access to oxygen, the wine acquires a delicate bouquet of bottle aging. Bottle aging of ports and many dessert wines lasts 20-30 years or more.

Bottles are corked with long cork stoppers without pores on the bottoms. To prevent the development of mold, the cork is coated with a protective compound. To prevent the cork from drying out, wine bottles are placed horizontally in special shelf devices, usually designed for 50-500 bottles. Bottles are inspected 2 times a year and defects noticed are eliminated. As wine ages in bottles, sediment forms.