Hipalux® for a winery of the “Rioja Alavesa”

Control of production in the winemaking process.

Production control is a fundamental part of the wine processing process, as it ensures the quality of the final product. This process begins in the vineyard, where the best grapes are selected for winemaking. Subsequently, a control of the maturity of the grapes is carried out, to ensure that they are in the ideal conditions for its collection.

Once the grapes have been collected, they are processed in the cellar. At this stage, it is important to control the temperature of the grapes, to avoid unwanted oxidation and fermentation. The slapring is also carried out, which consists of separating the cluster from the grape from the scrape, to avoid the contribution of unwanted tannins.

Once the grape is processed, the alcoholic fermentation process begins. During this stage, it is important to control the temperature and density of the must, to ensure that fermentation occurs properly. In addition, the fermentation process is monitored to detect possible deviations and take measures to correct them.

Once alcoholic fermentation is completed, malolactic fermentation is carried out, which consists of the transformation of the multic acid into lactic acid. At this stage, the temperature is monitored and the process is monitored, to ensure that it occurs properly.

Finally, wine is aging in oak barrels. During this stage, the temperature and humidity of the cellar are controlled to ensure that the right aging occurs. In addition, regular tastings are made to check the evolution of the wine and make the necessary adjustments. Ultimately, the control of production in the wine processing process is essential to ensure the quality of the final product and meet consumer expectations.