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Winery Industry Experience<br />Brad Frederickson<br />
Winery Description<br />Name:		Craggy Range<br />Address:	143 Mere Road, Hastings<br />Location:	Gimblett Gravels<br />Sup...
Operations<br />Wine transfer<br />Tank cleaning – peroxy carbonate and citric acid<br />Topping <br />Press setup – pump ...
The Crush Pad: <br />12T receival bin,  2 x 35T presses, bin lifter and washer, discharge auger<br />
Weighing Fruit:<br />Bin and pallet scales (left) and the receival bin which has built in scales (below)<br />
Fruit Processing:<br />2 of 3 different destemmers.<br />
Fruit Processing:<br />Shake table (above – left), conveyer (above – right) and sorting table (right)<br />
White Ferment:<br />10kL tanks (left), 20kL tanks (right front) and 40kL tanks (right rear)<br />
White Ferment cont…:<br />20kL tanks (left front), 40kL tanks (left rear) and 6kL wide neck tanks (right) – can be used fo...
Red Ferment 1: - mind the barrels<br />All tanks 18kL wide neck, sorting table and processing gear for hand harvested frui...
Red Ferment 1 cont…:<br />View from the top – gates open to allow tipping into tank using forklift<br />
Red Ferment 2:<br />~10kL elevated square open top tanks – elevation means tanks can be drained off skins over night and g...
Red Ferment 2 cont…:<br />3 & 4kL open top wooden tanks<br />
Red Ferment 2 cont….:<br />View from the top of open tops<br />
Red Ferment 2 cont….:<br />An open top tank<br />
Small Tank Room:<br />600, 1300 and 2500L tanks for small batches or press cuts<br />
Outside:<br />40kL tanks (left) and 80kL tanks (right)<br />
Portable Tanks:<br />Stackable 1.3kL (right) and 2kL (left) tanks – very handy and a 2.5kL horizontal tank (middle)<br />
Portable Tank:<br />5kL portable tank – fits below open top tanks and can be used to drain into over night<br />
Barrel Storage:<br />Cell 5 – biggest barrel cell, temperature controlled with misters<br />
Barrel Storage cont….:<br />Cells 1 – 4 – temperature controlled with misters<br />
Bottling Hall:<br />From front – 6, 10 and 20kL tanks for wines going into bottle<br />
Utility Stations: <br />Supply of hot & cold water, single & three phase power, CO2, Nitrogen, compressed air and ozone.<b...
Punch Downs: <br />Hand punch down tool (left) and pneumatic punch down machine (left – not used as it is too slow)<br />
Fitting Boards:<br />Containing seals, triclovers, elbows, racking plates,  etc.<br />
Pumps:<br />Multiple air pumps (top left), lobe pump (top right) and centrifugal pumps (bottom left and right)  <br />
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Winery industry experience presentation

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Winery industry experience presentation

  1. 1. Winery Industry Experience<br />Brad Frederickson<br />
  2. 2. Winery Description<br />Name: Craggy Range<br />Address: 143 Mere Road, Hastings<br />Location: Gimblett Gravels<br />Supervisor: Peter Koopman<br />
  3. 3. Operations<br />Wine transfer<br />Tank cleaning – peroxy carbonate and citric acid<br />Topping <br />Press setup – pump set up for juice transfer<br />Press operation<br />Barrel prep – hot water moog and ozone; swell, rack and label new barrels, SO2 gas <br />Barrel down<br />Racking from tank<br />Yeast Inoculation<br />Punch downs<br />Pump overs<br />Delestage<br />Fruit sorting<br />Picking <br />Sampling<br />Grape receival and weighing<br />Juice clarification<br />Cellar hygiene <br />Quality control – for both grapes and finished wine<br />Wine additions – PMS, Copper, DAP, Superfood, Ferm Control, PVPP, yeast hulls, sugar, tartaric acid<br />Gas removal from wine<br />Forklift work – stacking barrels, unloading trucks<br />DMA Fermentation check<br />Dump and clean press<br />Peroxy carb/citric press<br />Tractor driving – dump marc gondola in compost pit<br />Drain and press<br />Mix Ferments<br />Lees Stir barrels<br />Sample taking<br />Pestigas fumigation <br />
  4. 4. The Crush Pad: <br />12T receival bin, 2 x 35T presses, bin lifter and washer, discharge auger<br />
  5. 5. Weighing Fruit:<br />Bin and pallet scales (left) and the receival bin which has built in scales (below)<br />
  6. 6. Fruit Processing:<br />2 of 3 different destemmers.<br />
  7. 7. Fruit Processing:<br />Shake table (above – left), conveyer (above – right) and sorting table (right)<br />
  8. 8. White Ferment:<br />10kL tanks (left), 20kL tanks (right front) and 40kL tanks (right rear)<br />
  9. 9. White Ferment cont…:<br />20kL tanks (left front), 40kL tanks (left rear) and 6kL wide neck tanks (right) – can be used for reds<br />
  10. 10. Red Ferment 1: - mind the barrels<br />All tanks 18kL wide neck, sorting table and processing gear for hand harvested fruit usually in place of the barrels<br />
  11. 11. Red Ferment 1 cont…:<br />View from the top – gates open to allow tipping into tank using forklift<br />
  12. 12. Red Ferment 2:<br />~10kL elevated square open top tanks – elevation means tanks can be drained off skins over night and gravity barrel filling when pumps are tied up<br />
  13. 13. Red Ferment 2 cont…:<br />3 & 4kL open top wooden tanks<br />
  14. 14. Red Ferment 2 cont….:<br />View from the top of open tops<br />
  15. 15. Red Ferment 2 cont….:<br />An open top tank<br />
  16. 16. Small Tank Room:<br />600, 1300 and 2500L tanks for small batches or press cuts<br />
  17. 17. Outside:<br />40kL tanks (left) and 80kL tanks (right)<br />
  18. 18. Portable Tanks:<br />Stackable 1.3kL (right) and 2kL (left) tanks – very handy and a 2.5kL horizontal tank (middle)<br />
  19. 19. Portable Tank:<br />5kL portable tank – fits below open top tanks and can be used to drain into over night<br />
  20. 20. Barrel Storage:<br />Cell 5 – biggest barrel cell, temperature controlled with misters<br />
  21. 21. Barrel Storage cont….:<br />Cells 1 – 4 – temperature controlled with misters<br />
  22. 22. Bottling Hall:<br />From front – 6, 10 and 20kL tanks for wines going into bottle<br />
  23. 23. Utility Stations: <br />Supply of hot & cold water, single & three phase power, CO2, Nitrogen, compressed air and ozone.<br />Located – on catwalks in White Ferment and Red Ferment 1 (right top), on catwalks and underneath open top tanks (below top and bottom) and towers positioned fairly frequently around the winery (bottom right)<br />
  24. 24. Punch Downs: <br />Hand punch down tool (left) and pneumatic punch down machine (left – not used as it is too slow)<br />
  25. 25. Fitting Boards:<br />Containing seals, triclovers, elbows, racking plates, etc.<br />
  26. 26. Pumps:<br />Multiple air pumps (top left), lobe pump (top right) and centrifugal pumps (bottom left and right) <br />

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