Winery size

Matching the Quality Control Effort to the Size of the Winery. The quality control plan can be as deep or as shallow as the individual winery manager desires to make it. It is essential that he determine what his needs are from a quality control program. Sizing the quality control effort to fit the winery and fulfilling this effort is his major goal. Many wineries today turn the Phase I quality control effort over to departments that do more than quality control, partially because of small company size. 

Table I. Frequency Distribution of Size of California Bonded Winery Premises December 31, 1941, 1965, and 1977...

Winery B. The second winery is the largest traditional method sparkling wine producer in California, with an annual production of over 360,000 cases. It produces about ten different sparkling wines in sizes 375 mL, 750 mL, and 1.5 L. It has a special shaped bottle (private mold) in the 750-mL size. This winery grows many of its grapes and also purchases grapes and wine from others. Still wines and brandy also are marketed by this company. 

The harvested grapes are delivered primarily to the wineries in gondola tanks on a truck flatbed. The size of these containers ranges from two tons up to eight tons per container. There is no standard size for these grape containers. The size of grape load delivered also varies. 

The same chemical principles presented by the speakers on red (p. 59) and white table wine (p. 29) production are applicable to table wine production in the Interior Valley. Differences in the size of the winery operations and grape maturity are attributable to regional climatic conditions. With modern viticultural practices, the grapes grown for winemaking in this interior region now produce quality wines and they also comprise the largest volume of table wines produced in California. 

In terms of volume, most wine production from eastern grapes is accounted for by a handful of large and medium-sized wineries, concentrated in New York State and the Midwest. A number of substantial enterprises, relying to a large extent on California juice, concentrates, and bulk wine, are excluded from this discussion. The remainder is produced by a large number of small wineries scattered over the entire area but concentrated in the northeast and north-central states. The maps, Figures 5 and 6, give a notion of their distribution. 

In this paper preliminary experimental results obtained in a University-Industry joint research project are reported. The tests have been carried out in cooperation with a medium size well known winery. The aim was to analyze the potential of ultr filtration and reverse osmosis in solving some of the problems or in improving the existing technology in wine making. A diagram of the potential of pressure driven membranes in must treatment is presented in fig.l. 

Tank capacity must also be considered when designing a winery. High-capacity tanks are of course economical, but tank size should not be exaggerated and should be adapted to the winery (50-350 hi). It is difficnlt to control the various steps in winemaking in vats containing over 350 hi. Tanks of limited capacity permit snperior batch selection and skin extraction dne to increased skin contact. The tank shonld be filled before the start of fermentation and for this reason the filling time should not exceed 12 hours. 

An analysis of the structure of wine-growing estates in Austria shows that small-scale wineries are the majority, and therefore the average size of a viticultural estate is around 2ha (Table 3.1). Compared to other wine-growing regions, especially overseas, this is really extremely small. Usually the estates are family-owned and some belong to monasteries or official bodies, but almost none are owned by companies... 

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