TIBAVA cellar

We purchased the VM type vinifiers from IDD back in 2015 and it is a well thought out piece of equipment that has a significant impact on the quality of the final wines. Each vinifier has a built-in control panel, which has a clear, almost intuitive control, a great advantage is the possibility of controlling the vinifier via computer and remotely, using the VinPilot system.

The role of the vinifier is to cool the mash quickly and steadily or to heat the mash to the desired temperature.

This is ensured by the plates inside the vessel as well as the axis with arms that stir the mash as needed, thus ensuring a faster temperature transfer in the medium while preventing the formation of a cake.

Using the control panel, we can precisely adjust the mixing time curve according to individual needs. The reaction of the system to the temperature change is very fast and after a while the heat transfer occurs in the rmute and the curve is directed towards the preset temperature, whether we want to cool or heat. The AUTOMATION system, which keeps the mash at exactly the desired temperature, should be highlighted.

In the case of white varieties, the vinifier is a great help in extracting aromatic and extractive substances from the skins. The ideal time is 24 to 48 hours at a temperature of 5 to 7 degrees, thus preventing spontaneous fermentation of the mash. The low temperature of the mash is also directly helpful when pressing it, as cold-pressed mash is less susceptible to oxidation and negative taste sensations. 

For blue varieties, vinifiers can be worked with on several levels depending on the variety and the type of wine desired. For the creation of lighter red wines, a 5-7 day maceration on the skins at 5-7 degrees, pressing and subsequent juice fermentation is ideal. For the production of heavier red wines with a higher alcohol content, a shorter maceration at a low temperature, followed by heating of the mash to a temperature of 25 to 30 degrees, which increases the extraction of colouring and extractive substances from the skins, and subsequent cooling to the desired fermentation temperature, is appropriate.

The great advantage of vinifiers is that it gives the winemaker infinite possibilities when working with the mash and it depends only on his experience, imagination and courage to arrive at a great result.

There are many advantages to owning this technology and it takes wine making to the next level.