A brief overview about transporting wine over long distances. For more information refer to my other post: 'JamieMatthews-A1P2.doc'

1. Transport of Wine over Long distances Wine is bulky, heavy and perishable. Transport of wine over long distances (or under difficult conditions) is challenging and can be expensive and risky. Discuss the reason that wine has been transported, and the way carriers have met these challenges over time.

2. Factors crucial to transporting wine over long distances Temperature should remain between 13 and 16oC Temperature should not fluctuate more than 5oC Relative humidity level should be between 50 and 80% Ideal temperature - 13oC and humidity – 70% Shaking of wine should be kept minimal

3. Temperature should remain between 13 and 16oC Vessels should be climatic so that temperature can be controlled. High temperatures can spoil the wine. If wine is already bottled and sealed with cork; high temperatures can dry out cork allowing air flow into and out of a bottle causing spoilage.

4. Temperature should not fluctuate more than 5oC If wine is bottled with cork and expand and retracts with heat fluctuation; air bubbles may be drawn into the bottle. Causing spoilage.

5. Relative humidity level should be between 50 and 80% Humidity less than 50% can cause spoilage If bottled with cork: humidity above 70% can dry out cork, allowing air flow into and out of the bottle. If wine is exposed to humidity greater than 80% for long periods of time it can develop severe mildew.

6. Ideal temperature - 13oC and humidity – 70% Wine needs to be transported in an ideal climate, or as close to it as can be achieved by the freighter.

7. Shaking of wine should be kept minimal When transported by truck this can be prevented by installation of air-ride systems. This minimises shaking. Vibrations may cause sediment to mix into the wine. It is recommended wine should be left to settle after transportation. This mix is not detrimental to wine quality. This can be prevented by packing containers closely within the smallest containers possible.

8. Land Freight Un-insulated, insulated and refrigerated tanks can be chosen from. Refrigerated (climate controlled) tanks offer the most control to the client and are the most costly. Wine can be loaded onto a container – this is the most convenient. Or, into a tank or compartmentalised tank for smaller portions of wine. Tanks are sanitised at 180oC for fifteen minutes, the freighting company is responsible for the vessel, clients are responsible for sanitation of offloading and on loading wines. Cannot be avoided. Wine needs to leave the winery somehow!

9. Sea Freight Containers may be insulated, un-insulated (dry) or refrigerated (reefer). A reefer container can cost up to three times more than a dry container. Shipping is time consuming, however, the most practical as bulk quantities can be transferred relatively cheaply.

10. Air Freight Air freight can cost up to ten times more than sea freight. Convenient if there are major time constraints as shipping can take just a few days. More cost effective for low quantities of wine.

11. Worried about your carbon footprint? In February 2008, 60,000 bottle of wine were transported from Languedoc in a 19th century baraque, saving 22,680kg carbon. The first voyage of its kind. Saving 138 grams of carbon per bottle. The 52m, three mast baraque called Belem (after a Brazilian port) was originally used to transport chocolate from South America. The Belem can hold 100 guests along with its cargo, so, tastings will be done on board with importers as guests. This Belem is the first of seven vessels planned to be in operation by 2013.

13. The supermarket chain Tesco ferries wine by barge from Liverpool to Manchester via the Manchester Ship Canal. Tesco claims this took 50 trucks off the road per week and reduced carbon emissions by 80%. Tesco's cargo service includes three journeys a week, delivering an estimated 600,000 litres of wine on each journey along the 64km stretch.

14. Worried about your wine during transit? Electronic temperature and data loggers, collect the information for a consumer/importer to check the temperature history during transit. This can help support the integrity of the original condition of the wine.