Gigarta are the grape seeds.
Winemaker knows how to produce wine and keep the quality constant over time. He also knows how to bottle production and create commercial wines.
Wine producer is the love for life, the work process, everyday life, ourselves (Makis Mavridis)
Winemaking is creation, it is the union of man with the earth. It is an experiential experience (Angelos Iatridis)
Wine is direct to the place, the ecosystem and the people who produce it (Angelos Iatridis)
A viticulturist is the producer who knows how to cultivate his vineyard with modern means. The viticulturist is not a winemaker. It works in nature and must adapt to the processes based on climatic conditions. Must have knowledge of agriculture and plant care. His presence in the vineyard is almost daily.
Oenologist His professional activities extend to the distillation products of these fermentations for the production of beverages, to the technology of products and by-products of grapes, wine and other raw materials used for the production of alcoholic beverages. Performs analyzes and sampling controls and organizes the management of wineries and distilleries. However, the general control of the wine production process is under the control of the oenologist, with whom the wine and beverage technologist must cooperate.
Wine is…. Wine, according to European legislation must have 11.5 alcoholic degrees to 15 alcoholic degrees. Only then can it be called wine or wine.
Stum is a freshly squeezed grape juice that contains peels, seeds, fibers and solids.
Grape mass is the liquid together with the solid parts of the stem (stones, peels, fibers)
Red wine is produced when the must remains in contact with the skins to acquire flavor, color and tannins.
White wine is produced when the must does not remain in contact with the skins.
Dry wine is produced when the fermentation of wine continues until all sugars are converted to alcohol. This means that the winemaker with similar measurements has predicted the amount of sugar.
Sweet wine is produced when the fermentation of wine stops by the winery before all the sugar in the grapes is converted into alcohol. It goes without saying that the winemaker has predicted and measured the amount of sugar in the grapes in order to bring this effect of sweetness and the creation of alcohol to the limits of wine.
“Frost” of roga is the matte surface of the roga where there are yeasts on it. These are necessary for the fermentation of the must and act at different temperatures.
Bleaching is the process of separating the grape juice from the solid components (seeds, peel, fibers)
Must The must or the glefkos (the) is the juice that is produced by the crushing (pressing) of the fruits of the vine, that is, from the grapes. It gets its color from the pigments of the grape rind, so it can be whitish to red, with a high sugar content.
Alcoholic fermentation is the conversion of the sugars in grape juice into alcohol and carbon dioxide.