Q-Pumps® has launched a specific pump for the wine manufacturing process.
Wine is one of the most popular alcoholic beverages in the world. Its use is frequent in different fields such as culinary and health, providing benefits to the heart, intestinal and brain health. All this has contributed to a greater consumption of wine. Media says that countries such as the United States and Italy have increased their consumption by up to 7.5%, reaching the highest level of the last 10 years.
Italy, France, United States and Portugal, are the countries that consume the most wine per capita. Portugal leads the statistics with about 51.9 liters per person, France with 46.9 and Italy with 46 liters per person. From there the statistics can drop to the 24.5 liters that Greece occupies in the top 20 worldwide.
Due to its geographical location, variable climate and type of soil, Queretaro is ideal for harvesting and wine making.
In Mexico there are about 14 wine-producing states, such as Querétaro; one of the states that produces the largest amount of wine in the country. The main red grape varieties that grow in Queretaro are Merlot, Syrha, Malbec, Marselan, Tempranillo and Cabernet; while for white grapes there are macabeo, chardonnay, sauvignon blanc and xarel-lo.
Today, the Queretaro Wine Region is the main producer and exporter of sparkling wine, achieving a global position both for its quality and its flavor.
The wine making process will always be different depending to the culture, wine tradition, country, region and even winery. The common steps for making wine are:
It is the recollection of the grape bunches from the vineyard when they reach the necessary maturity, selecting the best quality.
The grapes are taken to the winery and the branches and leaves of the clusters are removed, leaving only the grapes
At this stage the grapes are placed in machines or industrial pumps, whose job is to break the skin and the pulp of the grape, to obtain a mixture called wort. Its management must be both artisanal and industrial.
The wort obtained, is left to rest for a period ranging from one to two weeks. During this time, the skin of the grape is responsible for giving the red wine its characteristic hue. The pumping over is also started, which consists of constantly stirring the wort so that all the liquid part is impregnated with the flavour.
The uncover is the moment where the liquid is transferred to another tank in which the fermentation of the alcohol already started continues. This part of the process may take another two or three weeks.
An extra phase that is applied only to the resulting solid part after undercover. It is passed through a mechanical press that extracts the liquid that is still present, to obtain the press wine. The residues that remain at the end of the pressing are known as pomace and are usually distilled.
This is a second fermentation process, in which the wine transforms malic acid into lactic acid. Although the temperature conditions and the duration of this process must be controlled, it occurs naturally and spontaneously due to the bacteria in the grapes.
It is one of the most representative stages of the production of red wine, since in it the drink is left to rest in wooden barrels that have been previously treated. The type of wood, the level of toasting and the aging time will continue to modify the notes until the final result.
It is the final step. The wine is introduced into the bottles in which it will be released on the market.
Q-Pumps® has launched a specific pump for the wine manufacturing process. This pump is ideal for processing the wort, without damaging its consistency or affecting its structure.
Its specialized free-flow pumping system has the advantage of preventing branches or fibers from becoming entangled during the pumping process.
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