Winery

Although, owing to changes in ownership, etc, it is impossible to give a permanently accurate number, there are presently (ca 1997) about 940 active bonded wineries in California and about an equal number in other states. One California winery is generally conceded to be the largest in the world, shipping about 50 x 10 cases (1 case = 12 bottles, 750 mL each) per year, or about 35% of the California total. 

Table 8. Grapes Processed in California Wineries by Type and Variety ...

Fermentation. Today (ca 1997) it is almost universal to inoculate the must with a selected yeast strain. Yeasts are chosen for conducting predictable, prompt, and complete fermentations under the conditions appHcable for the particular wine. It is tme, at least in most wineries, that grapes will ferment with the yeasts naturally present. At one time it was argued that part of the special regional character of wines was the result of the local yeasts. 

Careful records must be kept to enable verification of compHance. Each lot of wine must be traceable back to the grapes and vineyard. Tanks must be carefully gauged and the capacities recorded on them. If the wine is to be labeled "estate botded," not only must the wine be fermented, processed, and bottled by the state winery at thein Hsted address, but the vineyard must also be owned or controlled by that winery. Other label terrninology, subject to some further intricacies, are "produced," ie, fermented 75% or made into a different class of wine "prepared," "vinted," or "cellared," ie, subjected to ceUar processing or aging without changing the class of wine "blended," ie, combined at the stated address, wines (probably purchased) of the same class and type and "botded" or "packed" by the stated winery. 

PVDF-based microporous filters are in use at wineries, dairies, and electrocoating plants, as well as in water purification, biochemistry, and medical devices. Recently developed nanoselective filtration using PVDF membranes is 10 times more effective than conventional ultrafiltration (UF) for removing vimses from protein products of human or animal cell fermentations (218). PVDF protein-sequencing membranes are suitable for electroblotting procedures in protein research, or for analyzing the phosphoamino content in proteins under acidic and basic conditions or in solvents (219). 

Addition of up to 200 ppm sulfur dioxide to grape musts is customary. Strains of S. cerevisiae and S. bayanus grown in the presence of sulfite, become tolerant of fairly high concentrations of SO2. Cultures propagated in the winery are added in Hquid suspension, usually at 1—2% of the must volume. Many strains are available in pure culture. Factors such as flocculence, lack of foaming, fast fermentation, lack of H2S and SO2 formation, resistance to sulfur dioxide and other inhibitors, and flavor production will affect strain choice. No strain possesses all the desired properties. 

Spontaneous fermentations are used for wine production in Erance, some other European countries and in South America. In recent years, smaller California wineries have begun experimentation with spontaneous fermentations as well. They generally start more slowly than fermentations inoculated with commercial dried yeast, are more difficult to control, and may suffer from growth of undesirable contaminants. However, it is claimed that the resulting wines possess better organoleptic properties, particularly more complex flavor and aroma. 

Electric storage hot water heaters and instantaneous water heaters are used for simple domestic applications and are not considered in this text. For many smaller HW and lower pressure steam generation applications (including bakery ovens and proofers, jacketed kettles, fish pots and other cooking equipment, wineries, breweries, textiles, laundries, phosphatizing processes, humidification, steam baths, clean rooms, and pharmaceuticals), electric boilers offer significant advantages over fossil-fuel boilers and are often the product of choice. 

To prevent the formation of wine crystals during the bottling process, winemakers use a method known as cold stabilization. By lowering the temperature of the wine to 19-23°F for several days or weeks, the solubility of tartrate crystals is lowered, forcing the crystals to sediment. The resulting wine is then filtered off the tartrate deposit. The temperature dependence of the solubility of potassium bitartrate is readily apparent in the following comparison while 162 ml of water at room temperature dissolves 1 g of the salt, only 16 ml of water at 100°C are needed to solubilize the same amount of saltJ l Recent developments employ a technique known as electrodialysis to remove tartrate, bitartrate, and potassium ions from newly fermented wine at the winery before potassium bitartrate crystals form. 

A. Genovesi, J. Harmand, and J.P. Steyer. Integrated fault detection and isolation Application to a winery s wastewater treatment plant. Applied Intelligence Journal (APIN), 13 207-224, 2000. 

A small diameter pipe 32 m long runs from the fermentation room of a winery to the bottle filling cellar. Sometimes red wine is pumped through the pipe, sometimes white, and whenever the switch is made from one to the other a small amount of house blend rose is produced (8 bottles). Because of some construction in the winery the pipeline length will have to be increased to 50 m. For the same flow rate of wine, how many bottles of rose may we now expect to get each time we switch the flow ... 

McKellar, R.C., Rupasinghe, V., Lu, X., Knight, K.R (2005) The electronic nose as a tool for the classification of fruit and grape wines from different Ontario wineries. J. Sci. Food Agric. 85 2391-2396. 

Sutter Home Winery (2006) http //www.sutterhomefre.com/spinning cone.html... 

The wine industry in the United States has not seen even growth it has been characterized by periods of rapid expansion interspersed with times of little growth. Our nationwide experiment designed to prohibit production, transport, and sale of alcoholic beverages effectively destroyed the commercial wineries and fine varietal vineyards of this country. As a side effect, however, it introduced many people to the mysteries of making wine at home and the reconstitution of fine varietal grape vineyards... 

In addition to their importance in the chemical reactions of alcoholic fermentation, some inorganic components have a significant effect on the stability of wines. Problems frequently are associated with excesses rather than deficiencies of certain inorganic constituents. Generally, excessive levels produce undesirable effects by altering the color, appearance, or taste of the wines (48). An excessive level of inorganic constituents in wines may arise from many sources such as the inherent content in musts, winery equipment, cellars, and vineyard materials. 

Newly fermented wines are usually supersaturated with potassium bitartrate. Wineries routinely remove the excess potassium bitartrate in wines by refrigeration or ion exchange procedures. These steps are necessary to obtain a wine free of tartrate deposits after bottling. Calcium may also combine with tartrates which contribute to the deposits in wines. Generally, the stabilization practices for potassium bitartrate are sufficient to remove calcium tartrate from wines. 

Vitamins are required for satisfactory development or function of most yeasts. Wickerham (177) devised a complete yeast medium which included eight vitamins biotin, pantothenic acid, inositol, niacin, p-aminobenzoic acid, pyridoxine, thiamine, and riboflavin. The concentrations of these growth factors varied widely with inositol in the greatest concentration and biotin in trace amounts. Many of these vitamins are considered major growth factors for yeast multiplication and development, as noted in several studies and reviews (178, 179, 180, 181, 182). Generally, the benefit of adding vitamins to musts and wines has not been established as a normal winery practice. This lack of response is because vitamins occur naturally in sufficient quantities in grapes and are produced by yeasts themselves (3). 

During an extended period of study of the malo-lactic fermentation in one New York State winery, a pattern has emerged. In this operation all grapes received during a vintage were pressed immediately (either cold or hot press), the must was cooled to 20°-21°C, and sulfur dioxide was added only to white must to achieve a free S02 concentration of 20 ppm or less. The must was inoculated with yeast at the completion of the days pressing. 

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