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The
process of production
We are engaged
in the process of production of the wine, beginning with setting the grafts in
the vineyard, through the purchasing and reception of the grapes, fermentation
and breeding of the wine, all the way to filling and distribution.
The process
of production is devoted to making the most out of all the resources, in order
to produce the effect of quality in the wine and the strong alcoholic drinks,
offered to our esteemed customers.After
the quantitative and qualitative reception, the grapes are poured into the grape
grinder.
The grape berries are previously separated from the stems by way of a special
apparatus, after which they are transferred into the pressing section. In that
way a derivative of the grapes is obtained, in such a form which makes possible
the pouring into tanks.
After the alcoholic, active and passive fermentation
is completed, the wine is still not well formed, and it should be smooth in such
way that it will represent a symbol of the quality of the wines of "Povardarie".
The transformation of the wine is continued, by its additional processing, which
consists of pouring from one container into another, additional pouring, filtration,
clearing up, stabilization, conservation, and other activities. The
Winery "Povardarie" has up-to-date tanks for storage and fermentation
of the wine. They are made of a quality, inox (resistant to oxidation) materials,
resistant to the racemic acid on the inside, and to the atmospheric influences
on the outside. The temperature inside these tanks can be regulated and, if needed,
a controlled fermentation can be carried out. However, these metal containers
are commonly used for storage and processing of the wine, intended as filtration,
clearing up, pouring from one container into another, maintaining an optimal level
of oxygen, and blending.
In the so called stabilizers, we perform cooling
of the wine to the point until it freezes, with the help of which all the unnecessary
sediment is settled, and then disposed of.
The complex chemical and biological
changes, which the musk undergoes, is known as alcoholic fermentation. As a result
of being stored at a suitable temperature and affected by the wine yeast, or more
precisely by the ferments it secretes, the sweet must is transformed into an alcoholic
drink, dissociating into ethyl alcohol and carbon dioxide.
The wine as a ready product is put on your disposal bottled (large and small bottles),
in stalls or in cisterns as draft wine (for pouring). Our consumers most often
get in contact with the glass variant of the wine package.
Depending on what it is aimed at, the type, and the brand, the wine is poured
into bottles of different dimensions, forms and colors. The filling of the bottles
proceeds on a mobile track with an automatic cylindrical pourer.
The thing that makes our winery unique is its location considering
the transport routes. The winery is situated very near to the highway
and the railway line.
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