LANCMAN VS-A Series, Инструкции по безопасному использованию

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8. TECHNOLOGY OF PRESSING
SOLID FRUIT
When pressing solid fruit (apples, pears …), one must grind the fruit with a
mill (drum mill, mixing mill). Ground fruit can then be thrown in the
basket of the press without any previous squeezing. For better pressing and
easier emptying of the basket, one can use the additional net. The process
of pressing ground fruit lasts app. 30 min (depending on the desired
utilisation). The process of pressing grapes lasts from 30 min, and has no
upper limit. One must then place a green safety bag on the basket, so that
during pressing the ground fruit won’t splash around.
GRAPES
Before pressing the fruit, grinding of grapes (grape mill) is recommended.
Stemming is not recommended, for the system of pressing on the skin up
to 3 bar doesn't injure stems. Stems assure good drainage and by that
quicker outflow and better pressing utilisation.
Due to more efficient pressing, one is recommended to leave ground dark
grapes for three days so that the berries can excrete slime. By that the
pressure utilisation increases.
With white grapes one is recommended to use enzymes for more efficient
pressing. Enzymes allow faster extraction of the berries’ slime and prevent
the grapes from oxidising. Before starting this process, one should discuss
the matter with an expert in a specialised store or with a merchant who has
participated in the process of purchasing the press.
A green safety bag must be placed on the basket so that during pressing
the ground fruit won’t splash around.
PRESSING THE LEES
For pressing the lees one must use a bag that was prepared especially for
that use. One is recommended to use a bag of the right size (original is the
best), so that the skin of the press or the bag for lees does not get
damaged during pressing.
The bag must be placed in such a way that the skin cannot touch the
basket of the press. In this way one will prevent the skin acquiring
mechanical injuries.
To achieve high quality of wine it is necessary to excrete the mucus of the
must. With the outflow of pure must there are leavings that amount to 20-
30%. This is slime extract that we can either throw away or leave for
further sedimentation.
When filtering lees or the slime extract, one must put a specially arranged
filter bag in the press. A portion of diatonic soil must be added to the lees
and then the combination must be well mixed a couple of times. Then the
bag must be filled with lees. The entry hole must be closed so that during
pressing the lees is prevented from falling out. After final pressing the bag
must be carefully pulled out of the press. The filter bag must be thoroughly
cleaned after every filtration.