Winemaking equipment




Home equipment

and industrial winemaking


Warning;) All the equipment presented to your attention is produced by forces and at the production facilities VETROV ROSE ™

Each product (its project) is not a dogma!

According to your idea, we will design and manufacture unique equipment that meets the ultimate goal:

♦ performance from home to industrial

♦ automation of the entire manufacturing process of the final product (we put intelligence and independence into the metal when producing the planned product, which excludes the chance and human factor in its serial production!)

♦ design;

♦ additional functions;

♦ unique modifications and "your brand chips"

♦ ventilation system of industrial premises!

♦ We do everything responsibly, on a turnkey basis!




Vinificator 15-11 - a combination of modern solutions from stainless steel and classic
aging technologies in oak containers. Temperature control and irrigation capability or
loosening the "cap" allows the winemaker to control the process.
Standard complete set:

  •      Top hatch
  •      Safety valve
  •      Irrigation device
  •       Hat breaking device
  •      Heat exchange panel
  •      Sampling valve
  •      Rectangular manhole
  •      Enter exit
  •      Draining grid
  •      Full load crane

Standard dimensions

Vinificator 15-00 - a combination of modern solutions made of stainless

steel and classical technology of aging in oak containers. Control

temperature and the possibility of irrigation or loosening of the "cap"

allow the winemaker to control the process.

Standard complete set:

  • Top hatch
  • Full load crane
  • Draining grid
  • Enter exit
  • Rectangular manhole
  • Sampling valve
  • Heat exchange panel
  • Hat breaking device
  • Irrigation device
  • Safety valve

Standard dimensions

Volume Diameter
D, mm
Total height
H, mm
V, m3
15-01 1783 2900
15-02 1874 3200
15-03 2024 3200






From vine to bottle - the technology of making wine.

The winemaker's work begins long before the harvest. A good winemaker works all year round, visiting the vineyard daily and using all his knowledge and experience to grow a quality wine product. The winemaker prepares the land for winter, removes too old vines, if the vineyard is located on a slope (and this is an extremely common phenomenon), the winemaker has to lift up the soil that has sunk in a year due to rains. It is necessary to prune the vineyard - this regulates the fruiting of the vines and affects the quality of the grapes. How to cut depends on the type of land, climate. This knowledge also comes with experience. The winemaker also fertilizes the soil, removes weeds, fights pests and diseases of grapes, protects it from early frosts. And only then comes the process of harvesting itself, followed by the making of wine.


Red grapes are used to make red wine, they are harvested, delivered to the winery and processed. First, the grapes go to the crusher-separator, where the berries are pressed and the ridges are separated. During this operation, the grape seeds should not be damaged - in this case, the wine may have a too tart unpleasant taste. The crushed grapes are placed in vats, where special substances are introduced into them that kill bacteria. Then fermentation takes place. Grape wine can only be obtained as a result of alcoholic fermentation of crushed grapes (together with the skin or juice separately). Fermentation is a complex chemical process caused by yeast, which has the ability to decompose sugar into alcohol and carbon dioxide, releasing heat. Alcoholic fermentation is the foundation of winemaking. At a temperature of +12 - + 14C. and higher, bubbles of carbon dioxide appear on the surface of the wort - this is a sign of the beginning of fermentation. After a day or two, fermentation becomes vigorous. A mass of foam forms on the surface. Gradually, after two to three weeks, fermentation dies down and finally stops altogether. Instead of sweet juice, a liquid is obtained, devoid of sugar, but enriched with alcohol. This is already wine. It should be noted that when preparing young fruit wines, grapes are not pressed before fermentation, and the transition of sugar into alcohol is carried out inside the berries. Fermentation always takes place with the skin, its coloring substances dissolve in the wort and determine the color of the wine. Fermentation lasts 9-15 days, sometimes up to three weeks, at a strictly controlled temperature - not higher than + 30 ° C.

Depending on the sugar content in the grapes, during fermentation, wines of different strengths are obtained, which is calculated in degrees or in percent by volume (% vol.). One percent of sugar in the squeezed wort gives 0.6% vol. Alcohol. Thus, grapes received for processing with a basic sugar content of 18%, after complete fermentation, gives wine with a strength of 10.8% vol., That is, table wine. In addition to sugar, grapes contain acids - tartaric, malic, citric, without which it would be, although sweet, but tasteless. This ratio between sugars and acids determines the taste of grapes, influencing the assessment of any type of wines - table, strong, effervescent. Grape wine is a very complex compound, the number of elements included in it is about 600. There are wines prepared with the addition of alcohol, the so-called fortified, or fortified. The alcohol used in winemaking must be rectified - free from impurities, without any extraneous tastes and odors. The introduction of alcohol into the fermenting wort makes it possible to suspend fermentation at any stage and thereby keep the pre-determined amount of sugar unfermented. Alcoholization can increase the strength of the wine to certain values, characteristic of the given type and variety. If during the ripening of the grapes there were few sunny days, and the harvest is not good enough, sugar additives are allowed in some countries.


When fermentation is over and most of the sugar is converted to alcohol, the vat is drained and the first, highest quality wine drips off. The remaining contents of the vat are pressed into a “first press” containing many tannins. You can also squeeze out the "second press", but it is usually not used in further production. "Samotek" (wine flowed 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 the vapors, the winemaker must constantly top up the barrels with wine to prevent oxidation 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 wines, aged for more than a year or two - vintage. After aging, the wine is clarified using the so-called "pasting": casein or egg white is introduced into it, forming an insoluble sediment with unwanted substances. Then the wine is passed through a mechanical filter and bottled. As a rule, well-refined wines are not able to subsequently improve their quality, although they better tolerate transportation and temperature changes, while slightly clarified wines are easily vulnerable, but age well in bottles, developing additional aromas. This is confirmed by the sediment inherent in expensive high-quality wines that require decanting. White wines are made from both white and red grapes, for example, the red Pinot Noir is used for the production of champagne, and Camé is used for Beaujolais Blanc. The main difference between the production of white wines is that the crushed berries are pressed before fermentation, and the wort ferments without the skin.

For high quality white wines, only "gravity" is used, for others the "first" and "second press" can be used. The fermentation temperature is lowered to + 13–20 ° C. Long-term fermentation at a low temperature gives a finer, more fruity 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, while the must remains in contact with the skin for several hours, then it is 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 vineyard (quantity, as you know, interferes with the quality), careful harvesting, careful control of fermentation, not too strong filtration, good "wine education" and much more.

Real wine is made only from grapes. The technical grape varieties used for wine production must meet special requirements: good storage of sugar, moderate acidity, good processing properties, and ripening at different times.

White wines are made from grapes with a high content of aromatic substances and acids, red ones - with a high content of dyes and phenolic compounds. Highly sugar and aromatic varieties are used to make 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 alcohol, sugar syrup and infusions of ingredients that give them a specific taste and aroma. The main type of flavored wine is vermouth. For aromatization of wines, in addition to infusions of ingredients, alcohol solutions of essential oils (essences), aromatic substances (for example, vanillin), balms and aromatic alcohols 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 related to the processing of grapes are carried out, which culminate in the production of young wine. At the stage of secondary winemaking, the wine material is processed, aged and bottled.

The harvested grapes are sent for crushing and pressing. To obtain champagne, it is sometimes pressed in bunches. The wort that flows out of the grapes when lightly pressed without pressing, as well as wine from it, is called gravity.

For the production of white wines, the must is quickly separated from the pulp. This technology is called white processing. The gravity and wort of the first pressure is used to make high-quality wines, and the subsequent press fractions are used to produce ordinary wine.

When processing using the red method, it is necessary to extract the coloring matter from the skins of grape berries. For this, different methods are used: heating the pulp, fermentation of the wort on the pulp, fortification and fermentation of the pulp with the extraction of dyes and other methods.

Since ancient times, it has been known to sulfitate 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 that can be stored. Then the wort is clarified and sent to fermentation.

Fermentation is carried out on a pure culture of wine yeast or on natural yeast. If you need to get dry wine, then the sugar is fermented completely. In the production of semi-sweet or sweet wines, fermentation is forcibly stopped in various ways: by forcing, cold or warm.

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

The resulting young wine is sent for aging, and after the end of aging, mature wine - for bottling, which is usually produced on automatic lines with minimal air access.

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

During aging, complex processes of maturation (in barrels in the presence of air) and aging (in bottles without air access) of wine take place. The chemical aging process is very complex. In addition to oxygen, which is needed for the wine to reach bottling maturity (pouring 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 period is calculated from January 1 of the year following the harvest. The aged wine undergoes a number of technological operations: dosage of sulfur dioxide, oxygen, treatment with stabilizers, cold, heat, filtration, blending, topping up, pouring and others.

The optimum temperature for barrel aging 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 premises. In such basements, there are no daily and seasonal temperature fluctuations, which provides an optimal temperature regime. For barrel aging, barrels, butts (very large barrels) and enamel tanks are used. The barrel aging period is different for different types of wines and ranges from 1 to 6 years, and sometimes even more.

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

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