Original scientific paper

Comparison of production lines for making sparkling wines with classic and Charmat method

Stjepan Sito ; Sveučilište u Zagrebu, Agronomski fakultet, Zavod za mehanizaciju poljoprivrede
Risto Kukunatov ; Univerzitet „Goce Delčev“ Štip, Makedonija
Vesna Očić ; Sveučilište u Zagrebu, Agronomski fakultet, Zavod za memadžment i ruralno poduzetništvo
Robert Brkić ; MBA Agr.
Hrvoje Hrvojčec ; Coner d.o.o.
Ivana Grbac ; Sveučilište u Zagrebu, Agronomski fakultet, Zavod za mehanizaciju poljoprivrede

Abstract

An increasing number of wineries decides to complete its assortment with sparkling wines. However, the problem is choosing the appropiate technology of production, depending on the desired quality of sparkling wine, production capacity and the economic possibilities of the own manufacturer. The target of this work is to determine which line for production of sparkling wines is more suitable, considering the production capacity, the amount of investments and the cost of energy work necessary for gaining the final product i.e sparkling wine in the bottle. The research of efficiency and the profitability of production is made at the automatic line for production sparkling wine with the classical method and the Perla bianca sparkling wine produced with the Charmat method of fermentation in the tank. By own researching, it is determined that the classical method of production in a automatic line is four-times more expensive that the Charmat method, and is cost-effective in a wine cellars that have larger capacity for production, while for smaller wine cellars it is short-term non cost-effective i.e it is cost-effective in a long-term. Thats why smaller wine cellars are more oriented in a classical method of fermentation in the bottle that recommends a manual way of production or a short-term lease of each machinery necessary for each fase of production. Charmat method is much more cost-effective and a faster method of production of sparkling wines. Nowdays more companies offers a lease of machinery and equipment, what makes it much easier in economic terms for the manufacturer because in that way he can avoid to buy expensive machinery that he would use once or twice in a year. The manufacturer should look at all aspects when choosing the appropiate technology of production of sparkling wines. The choose should be in a harmony with the production capacity, the desired quality of sparkling wine and surely with economic opportunities.

Keywords

sparkling wine; classic method; Charmat method; automatic line; time required; cost investment

Hrčak ID:

172206

URI

https://hrcak.srce.hr/172206

Publication date:

20.12.2016.

Article data in other languages: croatian

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