Wine Tanks and Winery Equipment

Wineries utilise a diverse range of equipment throughout the winemaking process, from grape reception to bottling and storage. Here's a breakdown of some key pieces of winery equipment and their technical functionalities:

Grape Receiving and Processing Equipment:

• Destemmer:
  • Function: Removes grape stems from clusters to avoid harsh tannins stemming from the stems.
  • Technical Description: Utilises rotating bars or belts to separate stems from the grapes.       Adjustable settings allow for control over the level of stem removal.
• Crusher:
  • Function: Breaks open the grape berries to release juice and facilitate juice extraction.
  • Technical Description: Crushing mechanisms can vary, employing rollers, belts, or paddles to achieve the desired level of crushing without damaging seeds.

Fermentation Equipment:

• Fermentation Tank:
  • Function: Provides a controlled environment for grape must (crushed grapes with skins, seeds, and juice) to ferment into wine.
  • Technical Description: Typically large, closed stainless steel tanks equipped with temperature control systems and valves for managing pressure and gas exchange during       fermentation.
• Punch Down Tool (Optional):
  • Function: Used in red wine fermentation to physically push cap (skin and seed layer) submerged in the juice back down to enhance colour and flavour extraction.
  • Technical Description: Manual or automated tools with perforated plates or paddles that gently break up the cap and distribute it within the fermenting juice.

Filtration and Clarification Equipment:

• Press:
  • Function: Extracts juice  from the fermented grape must after fermentation.
  • Technical Description: Different types of presses exist, including pneumatic presses (using air       pressure) and basket presses (utilising a rotating perforated drum). Pressure is applied to separate the liquid (free run juice) from the solid pomace (skins and seeds).
• Filter:
  • Function: Removes remaining solids, yeast cells, and other suspended particles from the       wine for clarity and stability.
  • Technical Description: Various filtration options exist, including plate filters (using filter       media), depth filters (using diatomaceous earth or cellulose), and cross-flow filtration (using membranes for higher efficiency).

Additional Equipment:

• Heat Exchanger:
  • Function: Controls wine temperature during various stages of production, such as during       fermentation or for specific stabilisation techniques.
  • Technical Description: Transfers heat from or to the wine through a heat transfer surface,       typically using hot or cold water/glycol circulated within a jacket surrounding the wine tank.
• Centrifuge (Optional):
  • Function: Can be used for rapid clarification of wine or juice by separating solids based on       differing densities through high-speed rotation.
  • Technical Description: A rotating bowl separates solids (sediment) from the liquid wine due to centrifugal force. May be used as an alternative or in conjunction with filtration.
• Bottling Line:
  • Function: Fills, corks/seals, labels, and packages wine bottles for sale or distribution.
  • Technical Description: Can be a fully automated line or a semi-automated system with manual intervention at various stages. Includes components for bottle cleaning, filling, corking/sealing, labelling, and capsule application.
• Barrels (Optional):
  • Function: Used for aging and imparting specific Flavors and aromas to some types of wines.
  • Technical Description: Traditionally made from oak, barrels allow for slow micro-oxygenation and interaction between the wine and oak compounds, influencing flavour       profile.

Selection Factors:

Choosing the appropriate winery equipment depends on various factors, including:

• Wine Type: Production methods and equipment needs can vary depending on the type of wine being      produced (red, white, sparkling, etc.).
• Production Scale: Small wineries might utilise simpler equipment, while larger operations often      have more automated and sophisticated systems.
• Budget: Winery equipment ranges in cost depending on size, complexity, and desired level of      automation.
• Space Availability: The physical footprint of equipment needs to be considered within the winery facility.

By understanding the technical descriptions and functionalities of various winery equipment, we gain insight into the machinery utilised throughout the winemaking process, from grape processing to bottling, contributing to the production of a diverse range of wines.