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Improving quality of wine using vinification method by fermenting grapes in vessel, performing devatting process in which juice and pomace are removed from vessel, and transferring juice and pomace from first vessel to second vessel
Improving quality of wine using vinification method by fermenting grapes in vessel, performing devatting process in which juice and pomace are removed from vessel, and transferring juice and pomace from first vessel to second vessel
The vinification method comprises fermenting grapes in a vessel using alcohol, performing a devatting process in which juice and pomace are removed from the vessel, and transferring the juice and the pomace from a first vessel to a second vessel for fermentation. The transferring step is performed when a density of the juice in the first vessel is less than 1.045-1.050. The transfer of juice and pomace is performed using a pump and is performed in a single operation.
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