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Wednesday, March 17, 2021

Layout and Evaluation of Clavey Winery Facility

When we are not pruning in the vineyard, we are trying to figure out how to configure our winery keeping our workflow foremost in our minds. I came across this research paper written by Ron Angold called Layout and Evaluation of Clavey Winery Facility written in fulfillment of his senior project in December, 2009.
This paper is right up our alley because it discusses how to design a winery for a 2500 gallon (approximately 1041 cases) facility with expansion in mind. I realized that I looked at this research paper a while back because one of the layout designs that I put into my own folder of "Winery Designs" came from this paper! So now I know where to attribute the design.
So, in this blog I'm going to abstract the relevant information beginning with the factors that needed to be considered when designing the wine facility layout:
  • amount and type of grapes to be produced
  • gravity flow design
  • equipment needed
  • wine storage
Winery design should take into account:
  • Raw product handling
    grape receiving
    inspection
    fruit culling
    weighing
    dumping
    de-stemming
    crushing
    pressing
    sanitation
    incoming and outgoing waste
  • Fermentation
    settling and fermentation tanks
  • Storage
    space requirements for barrels can be calculated to be approximately 5.5 square feet per 200L (53 gallon) barrel
  • Laboratory
    sample receipt
    sample preparation
    wet chemistry
    sensory analysis
    instrumentation
    microbiological analyses
    wash/clean up
    administration
  • Bottling use constract bottling(?)
  • Warehousing
  • Tourism/tasting room
This research paper is well written and easy to understand. There is a second section on gravity flow that I would like dedicate a separate blog to. See you later!
References:
1. Ron Angold, Layout and Evaluation of Clavey Winery Facility, California Polytechnic State University, San Luis Obispo, 2009.

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