The document discusses the history and modern methods of wine transportation. It describes how wine was transported in ancient Roman times using clay amphorae and later barrels during the Middle Ages. Modern transportation involves shipping wine by container, rail, or tanker truck. The largest challenges are controlling temperature fluctuations during transport which can cause chemical and quality changes to the wine. Various methods are discussed to help maintain temperature control including refrigerated containers, insulation blankets, and space blankets.

1. Wine Transportation By Chip Curtis

2. First the Earth cool, then the Dinosaurs came Douglas (2008)

3. And then the Romans came Early Romans Times Clay Amphorae Late Roman Times Barrels Middle Ages Introduction of Bottles and jugs Picture from (Wikipedia, 2010)

4. Modern Shipping Shipping by the Case 12 Bottles Shipping by the Container By the case By the Bladder Shipping by the tank 25,000 L Shipping by the tanker truck ≅24,000 L Shipping by train Tank or container Picture from (Pregler, 2008)

5. On Land Shipping Truck & Trailer Limited by weight restrictions Expensive due to fuel cost Holds 1,235 cases (Intardonato, 2008) Truck & Tanker Again weight restriction Tanker can hold approx 24,000 L But tankers with smaller compartments available (Pregler, 2008) Rails Cost effective shipping Weight versus fuel cost One box car = 3½  4 truck 4,300  5,000 cases Insulated boxcars are available for temperature control One ton (US) of weight moves 436 miles on 1 gallon of fuel (Intardonato, 2008)

6. By ShipBulk Flexi-tank Large plastic bag within a container 25,000 L (TransOcean, n.d.) Air tight Great improvement from early inception (Hartley, 2008) ISO-tank Large stainless steel tank 26,000 L Re-usable, but needs to be cleaned (Hartley, 2008) Larger tanks may have problems on roads

7. By Ship Bottle Container size 20 ft Holds 17,336 bottles 145 cases 40 ft Holds 23,000 bottle 1,917 cases Less due to weight restriction on roads (Hartley, 2008)

8. Problem’s of Shipping due to Temperature Fluctuations Physical Sediment Cloudiness Hazy wines Browning Leaking closures Raised corks Broken bottles Reduced Shelf life (Meyer, 2003) Chemical High VA Re-fermentation, with rs Oxygen uptake Reduce free SO2 Levels Tartrate stability Premature aging characteristics Changes in the total acidity Acetate rapidly hydrolyzed Decrease of terpene alcohols Reduction of esters of volatile acids (Meyer, 2003)

9. Problems Continued Flavor degradation A baked flavor develops Oxidized Lack of CO2, for bubbles. Lack of fruit flavors Decrease of intensity for young wines Premature aged characteristics Decreased in overall wine quality Slight changes to give false interpretation of the quality and nature of the wine (Meyer, 2003)

10. Time when temperature is a factor Hot Summer months High Temperature climates Long wait times on docks Travel through tropical climates Spikes were seen in daily temperatures too (Winter, 2002) Cold Winter months Arctic Climates Long waits on docks Wine will freeze, or come close to, in cold climate Heaters in back of trucks can have non-consistent temperatures

11. Overcoming Temperature problems Temperature Controlled Container (TCC) Refrigerate and insulated containers (Refrigerated Containers (Reefers), n.d.) The most expensive but most effective (Meyer, 2003) Will still have temperature spikes, due to road and staging times (Winter, 2002) Porthole Containers Insulated containers, with no refrigeration unit (Refrigerated Containers (Reefers), n.d.) Insulation blankets Can go in standard containers

12. Blankets Cargo quilts A couple if inches thick of material Some problems Heavy Bulky Take up warehouse space Initial cost similar to refrigerated container Difficult to reuse (Winter, 2002) Space Blankets Light weight material Easy to reuse Less problem with storage Compared both Found equally good at holding constant temperature Good for both hot and cold climates (Winter, 2002)

13. Future of Bulk Shipping Wineries should have a network of mean booking shipping means Not by consignment Look at limiting Greenhouse Gasses By shipping more in bulk and having more bottling operation going world wide Look into other means of temperature control for both hot and cold Especially when on downtime (Dunstall, Higgins, Sciberras, CSIRO, & Sinclair-Knight-Merz, 2008)

14. Then the dinosaurs but got all big and fat, so they all died, and then they turned into oil. And then the Arabs came. Douglas(2008)

15. Work Cited Douglas, D. (2008, June 12) Useless Movies Quotes: Airplane II: The Sequel. Retrieved August 15, 2010 from Useless Movies Quotes: Airplane II: The Sequel: http://www.uselessmoviequotes.com/umq_a004.htm Dunstall, S., Higgins, A., Sciberras, P., CSIRO, & Sinclair-Knight-Merz. (2008). Innovation Opportunities in Bulk Wine Transport. Victoria: CSIRO. Hartley, A. (2008). Bulk Shipping of Wine and its Implications for Product Quality.Banbury: Wrap. Intardonato, J. (2008, September 15). Shipping More Wine on Less Diesel. Retrieved July 28, 2010 from Wine Business Monthly: http://www.winebusiness.com/wbm/?go=getArticle&dataId=59235 Johnson, H. (2005). The Story of Wine (Special Edition ed.). London: Octopus Publish Group Ltd. Meyer, D. (2003, May 17). A Study of the Impact of Shipping/Transportation Conditions and Practices on Wine. Retrieved July 28, 2010 from Wine Business Monthly: http://www.winebusiness.com/wbm/?go=getArticle&dataId=24769 Pregler, B. (2008, May 15). Bulk Wine Transportation in the U.S. Retrieved July 28, 2010 from Wine Business Monthly: http://www.winebusiness.com/wbm/?go=getArticle&dataId=56235 Refrigerated Containers (Reefers). (n.d.). Retrieved August 16, 2010, from Refrigerated Containers (Reefers): http://www.shipping-container-housing.com/refrigerated-containers.html TransOcean. (n.d.). VinBulk.TransOcean. Wikipedia. (2010, August 4). Ancient Rome and Wine. Retrieved August 15, 2010 from Ancient Rome and Wine - Wikipedia, the free encyclopeda: http://en.wikipedia.org/wiki/Ancient_Rome_and_wine Winter, M. (2002, March 03). When Shipping Wine, Weather is Not Always Your Friend. Retrieved July 28, 2010 from Wine Business Monthly: http://www.winebusiness.com/wbm/?go=getArticle&dataId=15472