PROCESS FLOW CHART
FARK PROCESS Grape processing line begins with bringing grapes to the factory. When the grapes are brought in bulk product, machines called Hooper are used to create a continuous feed to the grape sorting machine. Grapes delivered by crate are fed directly or by conveyor to the grape sorting machine. The grapes separated from the grains and stems are exploded in the grape sorting machine and then fed to the pressing process with the help of a monopump. A pneumatic membrane press is used for pressing. Grape juice is obtained by squeezing the grape grains without damaging the grape seeds in pneumatic membrane presses. The process after obtaining grape juice is divided here according to the type of product to be produced. If the pasteurized grape juice is to be produced, the grape juice is pasteurized in tubular pasteurizers. At the end of pasteurization, it is filtered and bottled. In order to obtain long-life grape juice, the filled packages with the product inside are final pasteurized.
Process for the production of Molasses; The grape juice obtained after pressing is pasteurized directly and cooled so that fermentation does not start. After pasteurization, it is transferred to clarification tanks and the particles it contains are precipitated using precipitation agents or bleaching earth in the traditional method. After the precipitation process, it is filtered with kieselguhr and drum filter. After filtration process, it is taken out from storage tanks and sent to the evaporator for concentration process. 70-72° Brix is concentrated in the evaporator. If tartaric acid stabilization is to be performed, the tartaric acid is precipitated by cooling before packaging. Concentrated grape juice ( Molasses ), the production process of which is completed, is bottled and labeled.
Process of wine and vinegar production; The primary production step for vinegar production is wine making. The grape juice obtained after pressing is transferred to fermentation tanks and alcoholic fermentation is carried out. At this stage, yeasts anaerobically (oxygen-free fermentation) convert sugars into ethanol. If the product is to be used as wine, filtration and bottling begins after this stage. If the resulting wine is to be made into vinegar, acetic acid fermentation, the second stage of fermentation, is carried out. In this stage; the alcohol produced is oxidized to acetic acid by the acetic bacteria under aerobic (oxygenated fermentation) conditions. Vinegar bacteria oxidize the alcohol to acetic acid with the help of oxygen in the air. The vinegar obtained as a result of acetic acid fermentation is filtered and packaged.