Alcoholic fermentation is a process by which sugars are broken down into ethyl alcohol and carbon dioxide.
This process takes place in fermenters. All stone fruits in our country ferment without the presence of a stone. We control the fermentation process throughout the entire period and if necessary, we can cool the fruit pulp or reheat it accordingly if necessary. Heating is necessary during the fermentation of quince pulp, since the period in which this process takes place is already autumn and the natural temperature does not allow the fermentation process to proceed properly.
In the company "VINPROM – TROYAN" JSC the fermentation is natural, no additional substances are added to the fruit pulp and the access of oxygen is not restricted.
VINPROM - TROYAN has tanks with a capacity of 30,000 liters to 60,000 liters outdoors and indoors.
The total one-time fermentation capacity exceeds the capacity of 3,000 tons of fruit pulp.
During fermentation, with the help of laboratory analyzes, it is periodically monitored whether the process is completed. When it is found that there are no sugars left in the mash and all have been converted to alcohol (ethanol), the mash is ready for the next important production process - distillation.
