АDIG – Sira Protocol – Traditional vinification – New wine, Fruity profile, Roundness

ADIG presents Sira vinification scheme. The protocol was developed with the purpose of fully extracting variety’s and region’s characteristics. It is suitable for grapes of good and very good ripeness, with wood contact in the form of chips or barrique.


Please insert grape quantity:

                

SO2: Bactol Р - 10 g/hL

Accepting the grapes

Sulphitation

Bactol Р: potassium metabisulphite, importing half of its weight as pure sulphur dioxide.

Enzyme: DEPEKTIL EXTRACTION - 3 g/hL
(3- 4 h after filling the container)

Tannins: VYTANIL VR - 10 g/hl

Filling the tank

Depektil Extraction: pectolytic enzyme for the extraction of cellular content from the grape.

Vytanil VR: quebracho condensed tannin.

Yeast: Vitilevure Sira - 20 g/hL

Activator: ACTIFERM 1 - 20g/ hL
(Add at the end of pre-fermentation maceration)

Chips: Blend 21 - 2g/ L

Activator: ACTIFERM 2 - 20 g/hL
(3-5 days after alcohol filtration)

Tannin: SUBLITAN VINIF - 7 g/hL
(add it during fermentation at density of 1.050)

Maceration and fermentation

Affusion /immersion/ fermentation:
Temperature =24-26°С

Do maceration with the skins in the course of 3 days at 10-12° С, with 3 immersions a day. Use dry ice to protect it from oxidation. Do 2 fermentations: 1 at 1070 and the other one at around 1050. Avoid movements when in alcohol stage. Don’t do more than two affusions /immersions a day.

Vitilevyur Sira yeast: yeast for Sira.

Actiferm 1-2: yeast complex activator.

Sublitan Vinif: tannin combination based on grape tannin

Blend 21: combination of chips with different background and toasting, specifically designed to be used during fermentation

Output - 60%     

Clarifier for press wine: PRZ Ultra - 20 g/hL

LAB: Vitilactic F - 1g/hl

Bacteria activator: Malovit - 20 g/hl

Separating press wine from musts wine

Malolactic fermentation

It’s advisable to store the press wine separately from the musts wine, and to determine when and in what proportion they should be blended.

Vitilactic F: lactic acid bacteria.

Malovit: food for lactic acid bacteria.

SO2: Bactol Р - 10 g/hl

Tannins: TANIREZEN - 1- 2 g/hL
(after tasting and experience)

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Decantation

Storage

Do slight aeration.
Sulphitize after 48 hours.

Tanirezen: pure tannin from grape skins.

Crystalline /Ovocol / Aquacol / Calizol

Clarification

Free SO2 control

Clarifier’s dosage and type to be established following tasting and lab experience.

Any additional wine processing will be determined after visiting and tasting.

For more information, please contact us.

Decantation

Filtering

Bottling

Wine should be stored in tanks full to the brim.

Monthly SO2 control.

Resulphating till the desired level of free SO2 is reached: 3 weeks before bottling.

See Common dosage

  • BACTOL P -
  • DEPEKTIL EXTRACTION -
  • Vitanil VR -
  • ДРОЖДИ Витилевюр Сира-
  • ACTIFERM 1 -
  • Blend 21 -
  • ACTIFERM 2 -
  • Sublitan Vinif -
  • PRZ Ultra -
  • Vitilactic F -
  • Malovit -
  • TANIREZEN -


Information described above corresponds to our current knowledge. It is given without commitment or guarantee in cases where the conditions of use are beyond our control. It does not relieve users from complying with the law and the safety precautions that are in force.


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