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Winery

The 2,000 sq. ft. teaching winery includes state of the art processing equipment for the production of up to 1000 cases of premium quality wine. Winegrapes are received and sorted with a CMA adjustable vibrating hopper and grape sorting table. Grapes are delivered by an elevator to a variable speed Vaslin Bucher Delta E1 destemmer. Whole berries and whole clusters are pressed with an SK-9 (900L) automatic membrane press which features low solids and automatic programming. Fermentors and tanks include 0.75 and 1.5 ton Bonar open top fermentors for red wines and 500L and 1500L SS jacketed variable top tanks for white wines. A temperature controlled room can be used for case goods storage or cold stabilization of new wines. Barrel aging facilities are temperature and humidity controlled and includes a premium selection of 112 and 225L oak barrels. Filtration equipment includes a Della Toffola 40X40cm plate and frame pad filter and a Della Toffola ECP 2 sq. meter diatomaceous earth filter with an automatic doser. Wines are bottled using a GAI 500 mono-block semi-automatic filler and corker and sterile filtration is achieved using a Millipore SS 0.45 micron sterile filter.

The teaching winery laboratory/classroom includes all the necessary equipment for the quality control analysis of juice and wines for commercial wine production, including: refractometers, hydrometers, pH meters, turbidity and electrical conductivity meters, ebulliometers, Cash stills, aeration/oxidation assemblies, a UV spectrophotometer, Zeiss phase contrast microscopes, and equipment for microbial plating.

CMA Adjustable Vibrating Hopper