Perhaps the greatest achievement of Skovin in the recent period has been the outstanding progress made in improvement of the quality of production of white wines. It is placing Skovin before other wineries in the country.
Skovin has reached the stage in the white wine production when it is quite certain it will have a very good outcome.
The outstanding improvement of the production process results from:
Better grape varieties such as Chardonnay, Semillon, and Muscat Ottonel,
More intense control of the ripeness and the condition of the grapes,
Process of cooling during the period of vinification in order to preserve the taste and the aroma,
Prevention from oxidation- the operations are carried out under protection of inert gas and low temperatures,
Minimization of the wine transfer,
Careful supervision of the pH –value , free SO2 and other parameters,
Efficient and encompassive control of quality in the most sophisticated laboratory through all phases of production.
Ripeness of the grapes The structure and the condition of the grapes is very important, having into account that these parameters influence the quality of the wine which is produced by this grapes. The ripeness of the grapes depends on the style of wine which is supposed to be produced, and the grapes is usually harvested at 11-13 Bomeous degrees( which more or less is equivalent to the percentage of alcohol, 11-13 vol%). The Chardonnay as a variety of grape has a better quality when more ripe, if it is more important to get a more complex quality rather than fruity aroma and freshness.
Harvesting of grapes It is the best to harvest the grapes early in the morning, when the temperatures are low, in order to preserve its freshness, and the fruity aroma and taste. During the harvesting sulphur dioxide is being added in the form of potassium metabisulphite and a certain dose of ascorbic acid (vitamin C), to prevent from oxidation. The grapes is brought to the winery in a short period of time (not more than half an hour), where the grapes is subjected to quantity and quality inspection, followed by grape separation from the stem and crushing.
Mechanical procession of the grapes ВIn this phase, depending on the must analysis, it is possible to add acetic acid, to ensure that the pH-value is 3.0-3.4. It is possible to add enzymes for dissolution of the pectin, as well as to ease the flow of the grape juice.
Some varieties gain in quality if the grapes stay in contact with the peel, but this has to be carried out only under low temperatures and in a short period of time, in order to avoid extraction of the phenols, which spoil the quality of the must, and later on the quality of the wines as well.
The mixture is leached and then pressed. With the separation of the free- run wine and the fraction, a high-quality grape juice is being produced with small quantity of phenols, which prevents the wine from having rough taste.
Fine procession and additives
The must clarifies to a certain extent depending on the type of produced wine. The must is being cooled and enzymes for rapid sedimentation added. After one night stay, the following day the wine is decanted and filtered, thus getting a pure grape juice that is being transmitted into a fermentation tank. The must is inoculated with selected types of yeasts. Besides this, it is possible to add di-ammonium phosphate and B- vitamins, as yeast nutrients, which will further help in the fermentation of very clear must.
Fine procession and additives The must clarifies to a certain extent depending on the type of produced wine. The must is being cooled and enzymes for rapid sedimentation added. After one night stay, the following day the wine is decanted and filtered, thus getting a pure grape juice that is being transmitted into a fermentation tank.
The must is inoculated with selected types of yeasts. Besides this, it is possible to add di-ammonium phosphate and B- vitamins, as yeast nutrients, which will further help in the fermentation of very clear must.
Fermentation The fermentation is carried out in controlled temperature environment, from 10-16 C. In this phase it is possible to add bentonite, depending on the presence of proteins in the must, in order to prevent further clarification of the wine.
When the process of fermentation is completed, the wine is submitted to stay and sediment, after which it is decanted in order to be separated from the particles of large sediment. For some varieties, such as the Chardonnay, this can be delayed for several weeks, and at this variety of grapes it is possible to have malolactic fermentation.
Decanting
At each decanting, it is necessary to take care of the free SO2 presence to be between 25 and 30 mg/l, and the pH-value between 3.1-3.4. After the fermentation and the decanting is completed, ascorbic acid is being added, that along with the SO2 prevents from aeration of the wine, minimum transfer of the wine, maintenance of low temperature, and oxidation, thus enabling the quality of wine to be transferred into the wine.
The following phase is the coupage in order to get certain type of wine. The wine is stabilized in cool terms before bottling. The temperature to which it is subjected is from is -4 до 2 C; crystals of potassium bitartarate are being sedimented, separating from the wine. In this phase, a wine analysis is implemented, where the desired values should range as follows:
pH 3.0 – 3.4
free SO2 15-30 mg/l
ascorbic acid 50-100 mg/l
other parameters – alcohol, sugar residues, total acids, depending upon the desired type of wine.
After the final sterile filtration, bottling takes place.
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