WINE MAKING TECHNOLOGY

Our archive contains several issues of the agricultural magazine “Mosavali” published in 1912, which contains unique information about the technology of making wine in pitchers (Kvevri) and barrels.
It should be noted here that from the beginning of the last century until now, this technology has not undergone any major changes.

One of the most important processes in making wine is washing the vessels and preparing them for producing wine.

“Whether it’s a kvevri or a barrel, it’s all the same, it must first be washed with cold water and then run over with boiling water two or three times, so that the vessel is soaked well and becomes impermeable. After some time when the vessel is well dried, if it is a bowl, sulfur is poured into it. A solution of acidity (one part acidity and fifteen parts water) if Kvevri – acidity of wine (one part acidity and five parts water). The bowls are muddled by rolling, the pitchers are even washed with water, Both bowlers and pitchers need a good surface all over the inside Get wet. The acidity of one dish washed is useful for seven-eight to wash the dishes.

Then they wash the vessels several times with cold water and keep them full of clean water for at least one day. After that, the dishes should be washed again with boiling water and cold water should be rinsed again for the last time. It would be good to wash the dishes with wine after drying. After drying, they smoke with sulfur. The vessel should be fumigated with sulfur while it is empty, at least once every month. In this way, the dishes are kept clean and should be rinsed only with cold water before use.

It is generally accepted that the wine cellars and basements should be on the north side and neither damp nor too dry. If it is damp, the mold sticks to the vessel, seeps through the walls of the vessel, spoils the wine, gives an unpleasant taste, and even spoils completely. The temperature in the basement should change slowly and moderately. The basement itself should be cool and at a stable temperature.