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.