winery report 13-02-2023.pdf

INTRODUCTION
Wine is an alcoholic beverage made from the fermentation of grape juice. The chemical
reaction involves yeast, converting the sugar of the grapes into ethanol, an alcohol.
ETYMOLOGY OF WINE
The word wine comes from the Old English win, which derives from the Proto-Germanic
*winam, an early borrowing from the Latin vinum, "wine" or "(grape) vine" — itself derived
from the Proto-Indo-European word *win-o (cf.
The common Hebrew word for wine is yayin, from a root meaning “to boil up,” “to be in a
ferment.” Others derive it from a root meaning “to tread out,” and hence the juice of the
grape trodden out.
The Greek word for wine is oinos_, and the Latin _vinun.
STORY OF WINE
According to an ancient Persian fable, wine was the accidental discovery of a princess
seeking to end her life with what she thought was poison. Instead, she experienced the
elixir’s intoxicating effects as it released her from the anxieties of royal court life. Evolving
over the centuries, grape growing and wine-making has continued to grip the human
imagination, inspiring passion and ingenuity.
HISTORY OF WINE

Wine is known to have been produced 8,000 years ago in modern-day Georgia. The first
wines were probably much older, perhaps going back to the start of agriculture (around
8,000 BCE, which is also when the first beers were brewed). Wine was common in
ancient Greece (8th - 4th Century BCE), and classical Rome (up to 500 AD) propagated
viticulture and winemaking all over Europe along with their empire
In India grapevines were believed to have been introduced from Persia as long back as
5,000 BCE, at the start of the Indus Valley Civilisation. Certainly, usage was common
enough by the 4th Century BCE for Chanakya (a key minister in the court of
Chandragupta Maurya) to write about the perils of imbibing too much Madhu.
Not much is known about wine consumption in India till the Portuguese introduced Port
in Goa in the early 1500s. French troops stationed at Hyderabad in the second half of the
18th Century had planted an ‘Angoori Bagh’ (presumably to make wine), but the British
prevailed in India and set the stage for a whiskey-swilling Raj.
INDIAN WINE REGIONS
The majority of India's wine regions are concentrated in the south-western part of the
country, primarily in the state of Maharashtra but also in Karnataka. The slopes of the
Sahyadri mountain range which forms the 'Western Ghats' have been identified as the
most suitable place for viticulture, due to high altitudes and a correspondingly mild
macroclimate.
Some of the most well-known wine-producing areas in Maharashtra include Nashik,
Sangli, Sholapur, Satara, Ahmednagar and Pune. In the state of Karnataka, the best sites
are situated on the foothills of the Nandi Hills on the outskirts of Bangalore.
Other notable grape-growing areas are found in the states of Himachal Pradesh, Tamil
Nadu, Punjab, and Jammu & Kashmir. A few areas in the north-east are also attracting
attention due to their high location and cooler climates.

TYPES OF WINES
Still Wines
This is the largest category. The alcoholic strength may be between 9% and 15% by
volume. The wines may be:
● Red: being fermented in contact with grape skins from which the wine gets its
color. Normally dry wines.
● White: usually produced from white grapes, but the grape juice (must) is usually
fermented away from the skins. Normally dry to very sweet.
● Rose: made in three ways – from red grapes fermented on the skins for up to 48
hours; by mixing red and white wines together; or by pressing grapes so that
some color is extracted. It may be dry or semi-sweet. These are called blush wines
in the USA when made wholly from red grapes.
Sparkling Wines

● The most famous is Champagne. This is made by the methode champenoise
(secondary fermentation in the bottle) in an area of north-eastern France.
● Effervescent wines made outside this area are called vins mousseux or sparkling
wines and are made by either the methode champenoise (now to be called
methode traditionelle), the Charmat method (tank fermented and sometimes
termed the methode cuve close), the transfer method, or the carbonation method.
● They may vary from brut (very dry), sec (medium dry), demi-sec (medium sweet), to
doux (sweet).
Fortified Wines
● Fortified wines such as Sherry, Port and Madeira have been strengthened by the
addition of alcohol, usually a grape spirit.
● These are now known within the EC as liqueur wines or vins de liqueur. Their
alcoholic strength may be between 15% and 22%, by volume.
● Sherry (from Spain) 15-18% ; made from white grapes -fino (dry), amontillado
(medium), oloroso (sweet)
● Port (from Portugal) 18-22% ; strong sweet; typically drunk as a dessert wine –
ruby, tawny, vintage character, late bottled vintage, vintage
● Madeira 18% (famous dessert wine; made on the Portuguese island of Madeira) –
Sercial (dry), Verdelho (medium), Bual (sweet), Malmsey (very sweet).
● Marsala 18% – a dark sweet wine from Marsala in Sicily.
Aromatised Wines
● These wines are aromatized with herbs, bark, spices, roots, etc. An aromatised
wine must have a minimum alcohol content of 14.5% by volume and a maximum
alcohol content of 22% by volume according to EU law Council Regulation (EEC)
WINE MAKING PROCESS
Wine-making is an art, but the process also includes science. Every step during the
wine-making process plays a vital role as a small mistake also impacts the final product.
The wine-making process has five stages, which are mandatory to complete the process.
They are:
● Harvesting
● Crushing and Pressing
● Fermentation

● Clarification
● Aging and Bottling
Winemakers use endless deviations and variations along these five stages to enhance
the taste, aroma, and textures. The variations in the wine-making process result in unique
wines with great taste and texture.
Harvesting
The primary step in the wine-making process is harvesting. Grapes are the only fruit that
can produce a good amount of sugar to yield sufficient alcohol. Additionally, no other
fruits have the required acids and tannins to make a stable wine regularly.

Winemakers prefer using the hand harvesting technique over the mechanical process. It
is believed that using the machine can be too hard on the fruit. After the fruit reaches the
winery, winemakers segregate the grape bunches by culling the under-ripe and rotten
fruits.
Crushing and Pressing
Crushing and pressing is the next step in the wine-making process. Traditionally, men
and women danced in barrels and pressed to squeeze and crush the fruit. Next, the
grapes are trodden and stomped into a thick liquid popularly known as a must. With the
advancements in technology, winemakers now use mechanical crushers for this process.
The use of mechanical crushers has improved the quality and
longevity of the wine. As a result, the has reduced the use of preservatives in wine.
Fermentation
● The next step is to ferment the must. When the must or juice is left on its own, it
begins to ferment within 6-12 hours. Natural fermentation is a result of the
presence of wild yeast in the air. However, winemakers tend to intervene at this
moment.

● They kill the natural yeast to introduce a new strain of yeast which helps them
predict the final result. Most reputed, well-established wineries make it a point to
use a particular yeast to ferment a unique tasting wine.
● In any case, when the fermentation begins, it only stops when all the sugar
converts into alcohol and a bottle of dry wine is made. Fermentation may take
anywhere between 10 days to a month or maybe more.
● The alcohol levels in wine depend on the region of the fruit. Cold climate areas
usually have an alcohol level of 10%, whereas warmer regions consider 15%
normal. Most sweet wines are produced when fermentation stops before all the
sugar is turned into alcohol.
Clarification
When the fermentation is complete, the next step in the process begins. Winemakers
may choose to rack or siphon their wines from one tank to another, presuming that the
residues will be left behind. Winemakers also prefer to complete the filtration and fine at
this stage.
Additional substances are also added in wine to clarify the large particles. For example
winemakers add clay to the wine, so the particles stick to it and settle at the bottom of
the storage tank. They also use filters to strain the large particles. The wine is prepared
for aging and bottling.

Aging and Bottling
Aging and bottling is the final stage in the wine-making process. The winemakers at this
stage have the liberty to age the wine in a bottle or give it additional aging in stainless
steel barrels, large wooden ovals, etc. Winemakers undertake this final stage in endless
ways as it helps in producing varied flavored wines.
The difference between red wine and white wine
White wine is primarily made with white grapes, and the skins are separated from the
juice before the fermentation process. Red wine is made with darker red or black grapes,
and the skins remain on the grapes during the fermentation process.

Winery
A winery is a building or property that produces wine, or a business involved in the
production of wine such as a wine company. Besides wine making equipment, larger
wineries may also feature warehouses, bottling lines, laboratories, and large expanses of
tanks known as tank farms.
Wineries typically employ winemakers to produce various wines from grapes by following
the winemaking process. This process involves the fermentation of fruit, as well as
blending and aging of the juice. The grapes may be from vineyards owned by the winery
or may be brought in from other locations.
At present, there are around 110 wineries in India; 72 of them are in the state of
Maharashtra. Wine production in India is spread across five major wine producing
regions, including Nashik and Pune in Maharashtra state and Bangalore, Hampi Hills, and
Bijapur in Karnataka state.
Types of wineries
● Vineyard Winery:
This is your traditional winery. They have acres of land where they grow their own
grapes, harvest those grapes, crush them and turn them into wine. Wines grown

and made at the same winery are called Estate Wines. Typically you can sell
Estate Wines for a few dollars more a bottle because it’s completely (from sprout
to bottle) produced by one winery.
● Farm Winery:
On a farm winery, everything is basically the same as a vineyard, but the owners
live on the property and probably grow other crops alongside the grapes. There
are a few perks to living on the same property as your winery, but you can never
really escape your work.
● Urban Winery:
Urban wineries are a growing phenomenon. These wineries are housed in a
downtown setting and have all grapes or juices shipped in (typically they don’t
grow their own grapes). Once the winemaker gets the grapes or juices from
vineyards, they begin the wine making process. These are usually in store front
shops.
● Kit Wine Winery:
Kit wines are the pre packaged boxes that contain all materials and instructions
needed to create a batch of wine (juice concentrate, yeast, flavor packets, etc.). A
lot of kit wine wineries offer wine making classes or other special events where
you can make and store your wine on their property. When the wine is done, you
bottle it and take it home with you. Some offer beer making along with wine
making.
● Destination Winery:
destination wineries are usually in a country setting and offer an outstanding view,
relaxing setting, and more with their wine. Some destination wineries also have a
bed and breakfast on the property so you can enjoy the view and wine all
weekend.
● Venue Winery:
A venue winery usually has a large room for weddings or events. Some venue
wineries have a large area for outdoor concerts or festivals. They do produce
quality wine, but people also know these venue wineries for the large event
space.
Wine & architecture
Wine represents repose; the stillness of those who wait patiently for it to emerge into the
world to be enjoyed ; for it to be born and mature. And it’s not just the “what “ that
matters in that process, but the “how” and the “‘where’’- the method and the place.

It’s about containers and materials used; the walls that protect them; the stone, the
cement, and glass constructions that shelter them into maturity inside steel tanks, large
earthenware jars, wooden barrels or, of course, wine bottles.
Behind every wine is a wine cellar that influences the personality of each bottle it
produces.
Throughout history, people have searched for the best locations for making wine, both
above and below ground. The perfect location that has enough space, just the right light,
is the ideal size, and is also beautiful because why shouldn't it be? Much like erecting a
building out of nothing, winemaking can be an art--creating, inspiring, and evoking
sensations.
Architecture and wine go hand in hand when producers and architects join forces to
create a winery that also represents what is inside it.
Wine & tourism
Tourism can play an important role in the economic development of wine-producing
regions, while consolidating them as tourist destinations . There are experts who believe
that what food tourism means actually started with wine tourism and later evolved into
gastronomy.
Enotourism, oenotourism, wine tourism,refers to tourism whose purpose is or includes
the tasting, consumption or purchase of wine, often at or near the source. Where other
types of tourism are often passive in nature, enotourism can consist of visits to wineries,
tasting wines, vineyard walks, or even taking an active part in the harvest.
It is important To create a connection between wine tourism and the local area, other
elements have to be considered. Specific food with local ingredients, prepared and
served by locals, information about the production system and local culture help the
tourist to fully enjoy and understand the particulars of the area. Seen as a holistic
experience, it is clear that, for this type of tourism, the researchers have a fixation in
space (geographically).

Terroir
“Terroir” is a French word that signifies the natural conditions like soil composition,
elevation, sun exposure, climate, and other unique characteristics. .It can be defined as
“a sense of place” that affects the aromas and taste of wine.
A region’s terroir adds subtle complexities and unique nuances to the wine. For example,
a limestone-rich soil will give the wine an intense minerality.
Besides that, it also has an impact on wine prices.
Terroir’ is one of the most used and least understood wine words. Originally it was
associated with earthy notes in many Old World wines. Back in the 1980’s, many of these
‘terroir-driven’ wines were actually affected by wine faults including cork taint and wild
yeast growth. Nowadays, terroir is used to describe practically every wine region
The 4 Elements Of Terroir
1. Climate:
Climate may be the most important component of terroir. Macroclimate (regional climate),
microclimate (climate variations within regions), and mesoclimate (somewhere in
between) can all affect the flavor of wine. Climate mainly has to do with temperature,
rainfall, and sunlight. The best wines are slow to ripen, whether they are grown in cool
climates or late-ripening varieties grown in warmer climates.
Wine regions can be basically divided into two types of climates: cool climate and warm
climate. Wine grapes from warmer climates generate higher sugar levels (which produce
higher alcohol wines), whereas cooler climate wine grapes generally have lower sugar
levels and retain more acidity.
2. Soil composition:
Soil type is one of the best-known markers of terroir. Soil can be clay, loamy, calcareous,
sandy, or a combination of different soil types. Also important is hydrology, or the
relationship between the water and the soil.
There are hundreds of different types of soil, rock and mineral deposits in the world’s
vineyards. Most vineyard soils can be sorted into about 5 to 6 different types of soil that
affect the flavor of wine.
While there is no scientific proof associating the taste of ‘minerality’ to actual minerals in
a wine, something does happen. It’s almost as though some types of soils act like a
tea-bag for water as it passes through to the vine’s roots.

3. Topography:
Topography, or differences in elevations and slopes, can have a major impact on terroir.
Some grape varieties thrive at higher elevations, while others produce their best wines
when grown at sea level.
4. Microbial terroir or tradition:
Microbial terroir has to do with the microbes—bacteria and yeast—present in vineyard
soil and winemaking facilities. In older wine making facilities, different strains of yeast and
bacteria may have been present on winemaking equipment for hundreds of
years, contributing to the overall flavor of the wine. Though not a traditional
component of terroir, microbes play an important role in viticulture.
DESIGNING A WINERY
From grape to glass, the life of wine is crafted with utmost care and richness. Wineries
have been drawing in more footfalls each year giving them the taste and the beauty of
the art of winemaking. Apart from the art of the process, one of the hardest jobs is the
winery building design. From exhaustive planning to maintaining a winery, all the specific
needs are required to be fulfilled for a perfect winery design.
Following are the must-haves to keep in mind while designing a winery:
1. Planning Policy And Consideration
The most critical part of winery design is having a well-thought layout. It should be
designed keeping in mind its process and site requirements.
If one can’t move through a space to get their jobs done, then efficiency and feasibility
go out of the window. Strategic planning for the seamlessly perfect design that will allow
the work to flow smoothly without having to waste time going back and forth across
sections. Such considerations will ensure that no steps are accidentally missed and
would deliver great buildings being cost-effective at the same time.
2. Quality Insulation
Maintenance of specific weather conditions within the facility is subtle to the wine-making
process. If the temperature continuously fluctuates due to the inexpensive insulation, it

can hinder the fermentation of wines and can completely destroy a batch of wine.
Skimping on the high-quality insulation and electrical capacity can add to the excessive
heating-cooling cost thus adding to the overall cost of running a winery.
3. Connections To Utilities And Services
Wineries should be connected to the effective drainage systems of waste and water and
electrical connections due to the significant use of processed liquids and temperature
specifications in the working stations. A great option is the Slot Floor Drain System. A slot
drain is an excellent option over a trench drain that is slim enough with a grate covering
which prevents larger objects from falling into the channel and making the cleaning
process simpler. Another feature of such utilities is that it can take up to Class F loads
which makes it an ideal option for wineries.
4. Choosing The Right Flooring And Materials
Flooring is generally overlooked in most of the building designs, unlike wineries which
require a durable flooring that can withstand day to day wear and tear it shall face. It
should also be made of highly non-porous and anti-microbial material to take the
fluctuating temperatures within the winery. The flooring should also offer moisture and
corrosion resistance that lasts longer, is easy to clean for the workers, and should be
tough enough to not break under the heavyweight of winemaking equipment.
5. Site Topography, Access And Orientation
The topography of the site as well as the selection for the vineyards are important for
grapevine quality and growth. Adequate climatic conditions and site latitude are major
considerations for grapevine production. On average, the growing temperatures should
be ideally 0.61° C to allow more productivity. Generally, the vineyards are located at
thermal belt zones i.e. the mountainside zone where frost temperatures are less likely to
occur.
6. Processing Of Wastewater
Water is an inevitable part of a winery unit and so is the removal of wastewater. Drainage
of the excess water system is not universal in nature but needs to be incorporated for
better recycling and minimal wastage. The four most common ways of wastewater
treatment are surface spreading, aerobic biological treatment, septic tank or municipal

sewage system. Placement of such systems should be outside the potential expansion
areas as well as they have to be well connected and maintained at regular intervals.
7. Scale And Proportion Of Layout
The minimum scale recommended for a winery is about 1000 -2000 cases where 25% of
spaces form a part of the tasting room and 75% production/storage. Area of expansion
needs to be identified keeping in mind how the additional buildings shall tie together.
The two end units which are extremely essential i.e. the crush pad and the loading dock
need to be of sufficient size and proportion to make the loading and unloading not
cumbersome.
(1 acre: 2 tons of grapevine: 120 cases)
8. Commercial Aspect To The Industrial Unit
The project vision should also include the commercial feature and not just become a
factory producing wine. Provision for gathering and interactive spaces for local and
nonlocal inhabitants include restaurants, tasting rooms, shops, exhibition spaces or even
a trade fair. Such additions can add to the popularity, economic growth and tourism
supporting the winery financially.
9. Landscape Character And Relationship To The Vineyard
Visual and physical relation to the landscape is essential in the winemaking process for
locating the inlet/outlet points, expanded areas for restaurants, and connectivity to
services. From just a factory to a touristically attractive cultural center, wineries can
enhance its character and connectivity to the local nature and the vineyard landscape.

GRAVITY-FLOW WINERY
Regular wineries are built as a single-story layout and use pumps to move wine through
various production phases. Meaning, they must use electrical pumps or other mechanical
pumping mechanisms to move the wine across crushers, pressers, barrels, and tanks.
Gravity flow or gravity-fed wineries, on the other hand, have operating systems that rely
on gravity to move wine across different floors. As the name suggests, it moves wine
downhill using gravity. This process is gentler, lowering the wine’s chances of becoming
overly tannic, oxidated, or over-extracted.
The process has actually been around since the 1800s and is a highlight of Australian
winemaking history. In 1888, Seppeltsfield Estate in the famous Barossa Valley used
gravity flow for almost 100 years. By 2010, the winery was remodeled with a million-dollar
investment to include top of the line industry equipment.
A gravity-flow winery consists of mainly four steps to take the grapes from fruit to wine.
Read on to learn more about each step and what it involves.

Step 1: Crush Pack
Clusters of grapes are brought by a forklift to the top floor of the winery where they are
destemmed and crushed. The juice from the grapes slides to the fermentation barrels on
a lower level through hoses that connect each level.
Step 2: Fermentation/Crush Pad
Regular fermentation takes place where natural or added yeasts turn grape juice into
alcohol. Wineries are usually equipped with temperature control measures such as
double-jacketed fermentation tanks. The wine is then pressed and it flows to the lower
level.
Step 3: Cellar
The wine is drained from the fermentation tanks into barrels in the cellar. The wine sits in
the barrels aging until it is ready to be bottled.
Step 4: Bottling
Bottling the wine typically uses nitrogen to push finished wine into bottles. However, the
finishing touches vary according to the winery’s filtering, fining and settling choices.
FLAT TERRAIN
TO achieve gravity flow on a flat terrain, overhead beam cranes which can lift the
crushed grapes up and over the fermentation tanks, a deep cellar for the barrels and a
multi-stage freight elevator to raise the aged wine above the blending tanks and bottling
equipment are built. Fermentation tanks, selection tables, destemmer/crusher and press
are usually custom designed to suit the requirements of the winemaker.
SLOPED TERRAIN
On a sloped terrain, the use of gravity is usually most cost-effective thereby making it
easier in translating anticipated production into the number of fermentors of each size
that would be needed. The upper level of the buildings can house offices and an area
that can be used for art display. The lower level, which is naturally cool by the addition of
earth berms, can be used to store bottled wines. The winery building is designed to
facilitate the gentle flow of grapes and wine while its architecture is patterned so as to
blend naturally into the adjacent landscape.

SUSTAINABLE WINERY
Wine is getting more and more expensive to produce, in large part because of spiraling
energy and material costs. Both new and existing wineries that follow sustainable
principles in their design and operation can return to profits because of reduced
operating costs and energy consumption.
Nine things to make your winery more sustainable:
1. REDUCE HEAT GAIN/LOSS
● Increasing the type or quantity of insulation.
● Placing portions of buildings underground or partially underground to take
advantage of earth’s constant temperature.
● putting barrel storage areas where their walls can be in contact with the earth
usually eliminates the need for cooling.
●
2. INCREASE SHADING COEFFICIENT
Blocking sunlight from building surfaces can dramatically reduce cooling loads. Plant
trees along the south and west faces of the winery. install wall trellis system to grow
vines and shade the wall, or design a Sunscreen that both shades the wall and ventilates
heat away from its surface.
3. INCREASE DAY LIGHTING LEVELS
Design in additional windows, skylights or clerestories (Windows on upper walls) taking
care not to allow direct sunlight to fall on a tank or barrel. This will permit the winemaking
staff to work in processing and storage areas without the need for artificial light. The
obvious benefit here is a reduced electric bill. Daylight wineries can reduce lighting watts
by as much as 66%. The spin-off benefit is that it improves staff attitude and efficiency,
and reduces sick days.
4. INCREASE VIEWS TO THE OUTDOORS
As above, design additional windows, use glass in roll-up doors and place skylights in
subterranean spaces to expand views to the outdoors from as many regularly occupied
spaces as possible.

5. INCREASE NATURAL VENTILATION
Place windows or lovers at or near the floor level of the winery to bring in cool night air
that blankets the ground. By also opening a louver in the upper part of the winery, a
passive ventilation system is created. Hot air that has been accumulated during the day
can be exhausted through a louver in the clerestory monitor. The hot air leaving the
winery pulls cool night air in the lower louver. This is called "night time cooling or
"purging," and can be done without mechanical equipment.
6. REDUCE POTABLE WATER USAGE
Collect wash-down water, filter it, adjust the ph level and use it for irrigation of the
grounds surrounding the winery.
7. USE "COOL" MATERIALS
For roofs like metal roofs, some roofing manufacturers have developed a paint that Is
made with infrared reflecting pigments. This roofing reduces the amount of
heat-absorbing light and creates a cool roof even in the color black code roofs reduce
heat absorption and cooling costs.
8. ADAPT BUILDINGS TO NEW USE
If you have a winery that you would like to tear down and replace, consider remodeling it
or giving it a second ire with another use, perhaps as a case storage facility, as
Hightower Cellars is doing.
9. CREATE BUILDINGS WITH MASS
A thin wall building with metal skin and batt insulation allows heat and cold to penetrate
more quickly than a thick wall building made from concrete, masonry or stone and
sandwiched insulation. Thick wall buildings absorb heat all day long, and release it at
night with little impact on the interior temperature.

PROCESS FLOW
Process flow or line models that include all equipment and how they relate is an essential
planning tool. This aids the planning process by creating an understanding of optimum or
available capacity and changes over time.
Conditions such as temperature flow rates and residence times at all pieces of
equipment can be calculated.process flow models should include the integration of
appropriate equipment categories include the following:
● Harvest containers
● Weight scale
● Fruit dumping system
● Grape inspection table, pre destemming sorter, port destemming sorter
● a Grape elevator
● Destemmer/ crusher
● Fermentation vessels: bins, tanks, bags, barrels, concrete
● Presses
● Must pumps
● Must lines
● Tank mixers, irrigators, washers
● Barrel washers
● Transfer pumps
● Transfer lines
● Storage vessels/tanks/barrels
● Forklifts
● Filters: plate and frame/ pressure leaf/ membrane, and possibly cross flow
● Laboratory equipment
● Bottling equipment

ENERGY CONSUMPTION IN A WINERY
Agricultural phase
The major energy draws of the agricultural phase are fertilization, soil tillage, harvesting,
and pruning.
Fertilization includes the deposition of nitrogen into the soil through liquid spray or solids
deposited in the soil, and tillage stirs the soil to incorporate excess plant matter.
Both processes are performed by mechanical attachments to diesel-powered tractors. In
contrast, harvesting and pruning are conducted by human workers, and involve skillfully
removing grapes and excess vine from the plants.
Each worker's commute to work is the main energy consumption method for these two
processes.
All four processes are based on the consumption of liquid fuel, so the amount of fuel
bought by the winery and workers can be used to determine energy input.
Manufacturing phase
In the manufacturing phase, when grapes from a vineyard arrive at the winery, electric
motors operate mechanical destemmers and rollers that remove undesired plant matter,
leaving the grape pulp and juice, called the must. This must is then pumped, again using
electric motors, to fermentation tanks, where yeast turns the sugar content of the grapes
into alcohol. When the wine is ready, solids are removed using electric cooling systems,
pumps and motors, and the liquid is bottled and stored using electric filling, corking, and
labeling machines

Conclusion
Assuming that winery additives like yeast give negligible volume change, combining the
vineyard and winery energy contributions gives an overall energy density of 2.96 MJ/L,
which, since a bottle of wine is 0.75 Liters, means that a single bottle of wine takes
approximately 2.22 MJ of energy to create. Interestingly, 90% of the energy is due to
vineyard processes, meaning the agricultural portion of production uses 9 times more
energy than the industrial portion. While this analysis neglects scaling factors that are
associated with the operation of different size vineyards and wineries and doesn't
account for energy consumption variability between growing regions, it is unlikely that
these differences can increase the industrial component by an order of magnitude. This
implies that increases in energy efficiency in vineyard practices would have a greater
effect on overall wine production price than similar energy efficiency advancements in
the winery processes. Therefore, to decrease the energy use of wine production most
effectively, interested parties should focus on grape agriculture more than wine
manufacturing.
USER GROUPS & DAILY CIRCULATION SPACES
Vineyard staff
● Separate Entrance and exit
● Parking
● Grape takeover room
● Dispatch & loading area
● Toilets
Winery Administration staff
● Entrance
● Parking
● Administration office
● Staff canteen
● Toilets

Winery Maintenance staff
● Separate entrance and exit
● Parking
● Store room
● All areas of winery
● Toilets
Winery Onsite staff
● Allotted cottages
● Respective workspaces
● Vineyard
Vineyard staff
● Entrance
● Parking
● reception
● Winery tour {Grape takeover room}
● Fermentation hall
● Bottling
● Labeling room
● Wine tasting room / Restaurant
● Toilets
SERVICES AND UTILITIES
SANITATION
● Space arrangement and suspension of equipment, tanks and barrels make
cleaning tasks easier.•
● Troweled concrete floors and walls were standards in wineries till two decades
ago.
● But chances of them getting nicked and cracked. The floors to be given a coat of
impervious acrylic, epoxy, or polymer paint.
● A good thumb rule is that the equipment should not occupy more than 20% of
floor area in any production space. To permit ready movement of people and
products to allow efficient cleaning.

● Columns and supports should be tubular or circular in cross section (floor flanges
should be avoided) when attaching winery equipment.
● • All finished ledges, sills, soffits, ducts and exposed piping in process spaces
should be sloped away from the wall to prevent dust or moisture from remaining
on the surface.
WATER SUPPLY AND DRAINAGE
● Water plays an important role as 10 liters of water is required for making 1 liter of
wine.
● • Water is mainly drawn for municipal line, bore wells on site. Amount of freshwater
used can be reduced by the usage of rain water harvesting pits and having
artificial ponds (lined with epoxy material) at the lowest points of the site, to act as
a catchment.
● • Per bottle of wine produced, there is 200-300 ml of waste water produced.
● Effluent treatment plants are to be located on site to recycle water.
VENTILATION
● Ventilation of closed winery spaces is often necessary to provide a safe working
environment for cellar personnel.
● • Many wineries have installed reversible drive ventilation fans to take advantage
of cold air outside.
● Some wineries have taken advantage of site topography and have buried or earth
beamed the building on three and as many as four sides to assist in the
maintenance of a desirable interior heat balance.
● Ventilation of the winery is governed by the standards published in the ASHRAE
standards 62-1989, where at least 20 ft/min or 0.6m/min of outdoor air per person
is suggested for healthy work environments
.
LIGHTENING
● Install skylights to minimize the use of electric lighting.
● Install high-efficiency lighting in the cellar with occupancy sensors staged lighting
levels to allow lower intensity for walking around and higher intensity in work
areas
● Any lighting exceeding 400 watts must be installed at a height of more than 12
feet above the floor.
● Strong, direct sunlight can adversely react with phenolic compounds in wine and
create potential wine faults.

ENVELOPE DESIGN
The main elements of design for passive cooling are:
● Orientation for exposure to cooling breezes.
● Increase natural ventilation by reducing barriers to air paths through the building.
● • Provision of fans to provide ventilation and air movement in the absence of
breezes.
● Provide paths for warm air to exit the building
SHADING TECHNIQUES
● Shading can block up to 90 percent of this heat.
● Shading of glass to reduce unwanted heat gain is critical. Unprotected glass is
often the greatest source of unwanted heat gain in a home.
● Shading of wall and roof surfaces is important to reduce summer heat gain,
particularly if they are dark colored and /or heavyweight.
ORIENTATION SUGGESTED SHADING TYPE
● NORTH fixed or adjustable shading placed horizontally above window
● • EAST & WEST adjustable vertical screens outside window
● NE & NW adjustable shading
● SE & SW planting
● • North facing openings (and south facing ones above the tropic of Capricorn)
● Receive higher angle sun and therefore require narrower overhead shading
devices than east or west facing openings.
INSULATION
ROOFS AND CEILINGS
● Install insulation under the roofing material to reduce radiant heat gain
● Install insulation in the ceiling to reduce heat gain and loss. In most cases ceiling
insulation is installed between the joists.
● Verandah roofs should be insulated in hot climates where outdoor living spaces
are used extensively.

AREA STATEMENTS
Requirement areas STANDARDS(meters)
Wine production
Delivery office and guard room 35 sq.m
Grape drying and pressing hall 300 sq.m
Fermentation hall 1000 sq.m
Bottle aging storage 300 sq.m
Maturation hall 250 sq.m
Loading area (pick up / drop) 250 sq.m
Cardboard and bottle storage 140 sq.m
Storage and technical rooms 500 sq.m
Testing labs 80 sq.m
Total area 2855 sq.m
Functions related to wine and visitors
Entrance hall 100 sq.m
shop 200 sq.m
Front desk and shop staff room 50 sq.m
Presentation core 1200 sq.m
Restaurant / wine bar 40 sq.m
Restaurant 300 sq.m

Staff room and facilities 200 sq.m
offices 200 sq.m
OAT 800 sq.m
Banquet hall 350 sq.m
Total area 4,140 sq.m
Accommodation facilities
Size of one room 36 sq.m ( according to hracc minimum rooms
in a 5 star hotl should be 25 ) 25 x 36 sq.m =
900 sq.m
Work away lodge 8 pers 55 sq.m
Technical room, cleaning , gardening storage 180 sq.m
Total area 1,135 sq.m
Circulation area ( 30 % ) 2439 sq.m
Total area ( wine production area + functions
related to wine and visitors + accommodation
facilities)
10 , 569 sq.m

CASE STUDIES:
1. SULA VINEYARDS , NASHIK
Architects: Ar. Sanjay Patil
Location: Sawargaon, Gangapur Road, Nashik, Maharashtra
Use: Winery
Climate Type: Cool and mild climate with sunshine all throughout the year
Site Topography - Contoured with slope towards west side; soil is red laterite
(good
for grapes).
Materials used: Puffed Sheets roofing over MS Rafter and purlins; Rough cast
plaster band
The Sula vineyards in Nashik is India's most famous and most accessible winery.
From humble beginnings in 1997, Sula vineyards has admirably developed into a
world class winery. The winery is open to visitors, who can enjoy a tour, tastings,
courses, and fun events.

VINEYARD LAYOUT
Comprises Administration Office, Wine tasting and touring, wine making,
restaurant, amphitheater, rooms (under construction).
The winery is set on a 35 acre vineyard. (1,41,640 SQ.M)
● Built up - 15% ( 21,246 SQ.M)
● Vineyard - 82%(1,16,144.8 SQ.M)
● Roads - 3%(4249.2 SQ.M)
The Tasting Room:

Designed by Californian architects Andy Hope and Laurel Roth, the
2,000-sq.ft. Tasting room boasts a blue-mosaic balcony bar with a panoramic view
of the rolling vineyards surrounded by hills and the picturesque Gangapur lake in
the distance. The
34-ft. Bar runs continuously from the inner room to the open balcony, and is softly
lit by wine bottle lamps hanging from the ceiling.
More wine bottles glow alluringly from embedded backlit cases in the
wood-paneled wall, while a large window in the back offers a view directly into the
winery’s bottling room. A large glass display area showcasing Sula t-shirts,
stemware and ice buckets for sale completes the charm of the tasting room.
The Amphitheater :
The amphitheater at Sula is designed to accommodate the needs for any
special events, with over 1.5 acres of professionally designed semi-circular seating
and a stage at the center, it is a tastefully designed seating for any celebration.it is
the most famous for being the venue for Sula annual music fest (Sula Fest) and
harvest festival boasts of getting more than 10,000 guests every year.

MANUFACTURING UNIT
GROUND FLOOR PLAN OF MANUFACTURING UNIT

FIRST FLOOR PLAN OF MANUFACTURING UNIT
sustainable vineyard management:
Sula vineyards is a leader in environmentally friendly winemaking in terms
of water use, carbon footprint, recycling, and vermi-culture. Sula developed drip
irrigation operations in all its vineyards as well as those of its contract grape
growers. These systems reduced irrigation requirements by approximately 50
percent when compared to more traditional flood irrigation. Sula operated
state-of-the-art wastewater treatment plants. All wastewater from cleaning and
other winery operations was treated and recycled for landscape irrigation.
Vermicomposting:
40% of the fertilizer needs are met by our homemade organic compost
through vermi-culture. Ultimate aim is to replace all traditional fertilizer
requirements with a mix of vermi-compost and farmyard manure.

Rainwater harvesting:
25% of the annual water requirement is met through rainwater that is collected
annually at four reservoirs totaling almost 30 million liters.
Solar power:
Nearly 50% of our energy requirement is supplied through solar panels at
our winery, including water heating and water pumps resulting in tremendous
savings on diesel fuel.
Spa and aromatherapy:
Another tourist's attraction of Sula vineyard is aromatherapy. One can enjoy
the beautiful fragrance of a spa which rejuvenates the body and acts as a great
stress buster. Beautiful flower 22 such as roses are planted along the vineyard. It
looks beautiful and increases the charm of the place but the main purpose of
planting the flowers is that it helps in detecting the soil damage. Sula aims to
provide unforgettable enjoyment without costing the natural beauty.
The stay:
The 20 room resort is an exclusive living experience, offering beautiful
wine themed rooms, named after different grape varietals or Sula’s wines. Each
room has a private balcony with a lake view and overlooks the swimming pool.
The building is colorful and decorative. Beautiful seating arrangements will
welcome you with happiness abound. The amphitheater and the structure
surrounding it will force one to think beyond the obvious – such is the architecture
of the winery. The Mediterranean-style 50 seater little Italy @ Sula is India’s first
restaurant in a vineyard, offering a delightful, unique dining experience.

Wine production
Delivery office and guard room 25 sq.m
Bottle aging storage
Loading area (pick up / drop)
Storage and technical rooms
Front desk and shop staff room 24 sq.m
Restaurant / wine bar 34 sq.m
Restaurant 300 sq.m
offices 72q.m
OAT 4800 sq.m
Total area built up area 21,246 sq.m

2.FRATELLI WINERY
Architects: Sunil Patil and associates
Clients: Fratelli wines Pvt. Ltd.
Location: Solapur, Maharashtra
Use: Winery
Site Area: 11,296 sq.m
Built up area: 2468.42 sq.m

Set against the serene backdrop of Akluj, Solapur in the middle of a 44 acre vineyard
stands the industrial building of Fratelli wines. This architectural wonder traces the path
of wine making from grape harvest to tasting – from an architect as well as a wine
maker’s perspective. The architecture for the winery complements rather than distracts
from the natural splendor the place has to offer.
The overall plan for the winery was developed depending upon the five stages that go
into the wine making process; harvesting, crushing, fermentation, clarification, and aging
and bottling.
The huge existing 40 acres of vineyard in the provided site took care of the first step –
the harvesting, while the brief for the remaining steps included a winery plant with
processing units, bottling plant and a tank hall which would be required to give a huge
output of 9 lakhs liters of wine annually. Crushing, fermentation and filtration units have
been created in the plant. Adjacent to it, is the administration block. A buffer space has
been created between these two buildings. The finished product is later provisioned to
be racked into a different vessel, where it is ready for bottling or further aging.
the winery has been divided into three main zones:
● The manufacturing unit being the principal as well as the largest zone,
● The administration block
● lastly the guest house accommodations for overnight visitors who wish to soak in
the breathtaking views while relishing a glass of wine.
The huge foyer design leads to the administration block which is situated in close
proximity to the manufacturing unit. The ground floor of the administration block
comprises a wine testing zone and the accounts department.
A gorgeously designed spiral staircase takes you all the way up to the first floor thus
providing a firm break in the geometric pattern of the design. A guest lounge has been
designed on the upper floor of the admin block. The lounge has been oriented in a way
such that the visitor not only gets to experience the sensual beauty of the vineyard as he

sips through his wine, enjoying the sunset, but also gets to see the wine making process
through the clear glass façade of the manufacturing plant.
In this way the wine making process is made to run through the spectator’s mind.
Keeping in mind the climatic parameters of the site, the glazing for the processing plant
has been provided solely on its northern façade, keeping it blocked from all the other
sides. This design strategy not only makes the structure climatically responsive but also
helps maintain a minimum temperature within the building, which is one of the main
criterias in the wine making process.
EVOLUTION OF FORM
The challenging part of the project is to maintain the environmental quality as per the
product specification. The main hall and cellar need to maintain specific temperature and
lighting quality. No direct radiation is permitted within the tank hall. The tank hall is a
large volume designed for 9 lakh liters of manufacturing capacity. This non-air
conditioned volume is long span PEB structure designed with sleek portals to create
monolithic form so that there is minimal scope for joints and hence avoids leakages.
MATERIALS
● Flooring for plant room: exposed trimix concrete
● Flooring for bottling unit: ceramic tiles
● Admin block flooring: kota stone flooring
● Roofing of process unit: Steel portal with aluminum profiles
Climate responsive design:
The central courtyard formed between the main tank hall and the administrative
block remains shaded by the built masses surrounding it, hence reducing the heat gain
during the day. The solar passive approach made towards the design helps in attaining
thermal comfort. Natural light and ventilation are the other two factors that have helped
curtail the project’s budget, thereby making the design cost-effective. The positioning of
open spaces plays an integral part in the planning process as they help in modifying the
micro climate.

Construction techniques:
As far as the construction techniques are concerned, complicated structural
elements have been avoided. The roofing, accomplished with the help of steel portals
with aluminum frames, makes the structure dawn with elegance and sophistication. The
exterior front is finished in precise amounts of glass and concrete. Simple floor finishes
have been adopted such as – exposed tri-mix concrete for the plant room, ceramic tiles
for the bottling unit and lastly kota stone for the administration block.
Wine production
Delivery office and guard room
Bottle aging storage 433 sq.m
Loading area (pick up / drop) 200 sq.m
Staff room and facilities 72sq.m
offices 135 sq.m
Accommodation facilities

Accommodating 4 pers
343 sq.m
Accommodating 2 pers
Work away lodge 8 pers
Technical room, cleaning , gardening storage
IDENTIFICATION OF THE PROJECT SITE
OPTION 1:
Location: torvi village, karnataka.
Site area: 60 acres

OPTION 2:
Location: muzaffarnagar, uttar pradesh.
Site area: 40 acres

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