As a winemaker, you probably understand the importance of winery or glycol chillers in the overall winemaking process. The idea is to slow down the fermentation process to develop better flavor and finish. Winery chillers allow winemakers to precisely control the temperature of the wine so they can achieve a consistent, delicious result in every batch.
Here’s a brief overview of the winemaking process, to highlight why glycol and winery chillers are so important.
The winemaking process
Great wine starts with grapes, carefully harvested at the peak of flavor and ripeness. This ensures they have the right acids, tannins and sugars to create the wine. Once the grapes have been picked, the grapes are crushed or pressed to release the juices. Typically, this is done with mechanical presses, especially in larger wineries—grape stomping is more of a tourist attraction or special event these days.
Fermentation begins about 12 hours after the grapes are pressed, thanks to wild yeast floating around in the air. Modern winemakers tend to add precise amounts of their own yeast to each batch, which allows them more control over the final result. Some even kill off the wild yeast in order to add their own. The fermentation process converts all the natural sugars in the grapes into alcohol. This can take as little as 10 days, but can go on much longer, depending on the temperature. The higher the temperature, the faster the grapes ferment—but that’s not always a good thing. That’s why winemakers use winery chillers to control the process.
The clarification process is next, in which the winemaker will remove the sediment from the wine, using a filter or other methods. Finally, the wine is aged and bottled, depending on variety, and it’s ready to drink.
Temperature and winemaking
The basic steps to winemaking are simple, but when you want to consistently produce delicious wine, controlling the process is key. That’s where glycol chillers come in handy. Fermentation generates heat (it’s an exothermic process), which can speed up the process—but for better flavor, keeping the wine cool during fermentation is essential. It’s also important because each varietal requires different temperatures for ideal flavor and finish.
Plus, cool fermentation affects how much color is extracted from the grape skins—the next time you pour a glass of ruby red wine or a pretty pink rosé, you can thank glycol and winery chillers for making those vivid colors possible.
As you can see, the winemaking process depends on using winery chillers. If you care about the finished product, it’s crucial to invest in glycol or winery chillers—they’ll allow you to control the results and offer a superior product in every way.
The team at American Refrigeration Inc. is proud to offer high-quality commercial glycol and winery chillers. Call us today to learn more about our selection. We’ll be happy to help you find the right product for your facilities, and provide maintenance and repair services as needed. We look forward to hearing from you soon!
Running a winery can be a dream job. Owning it can be even better. But while the perks may be great, there’s a lot of work that goes into turning grapes into wine. There’s also a lot of specialized equipment that is necessary for each step of the process. That also means, if you’re planning to operate a small winery, you’ll need professional winery equipment installation.
There are many steps to making wine, and each requires specific tools. Some of these tools touch the grapes or wine itself, like wine tanks, and some do not, like refrigeration systems.
Here’s a look at some of the equipment needed for a small winery.
Climate control
If you’ve ever toured a winery, you may have noticed that the area where the wine is stored is a little chilly. It may have even been inside a cave. That’s because wine needs very specific climate control for the process of fermentation and aging to allow for the most desirable results. A good refrigeration system is key for keeping wine at optimum temperature, especially during the aging process.
Crusher-destemmers
Once the grapes are picked, they need to be destemmed and crushed to release the juice. There are a few different types of machines that do this. A crusher-destemmer and a destemmer-crusher each handle both of these jobs, but in different orders. Crusher-destemmers are less expensive, though they can be less efficient. Since they crush first, there is also the possibility of undesirable flavors from the juice running over the stems.
Wine press
Pressing the grapes is an iconic part of the winemaking process. Some traditions include grapes being stomped by human feet, but machine presses are much more efficient. These machines exert pressure on the grapes to get the juice out without crushing the seeds, which would result in unwanted tannins finding their way into the flavor. Small wineries may want to consider a smaller unit like a basket or bladder press.
Wine tanks
After the juice is extracted, it will need to be put into acid-resistant containers called wine tanks. These can be stainless steel, concrete or wood and can be different sizes or shapes to make the best use of your space. There are basically two types of tanks: one for storing the mash and one used for fermentation. For a small winery, tanks with volumes ranging between 1,000 and 3,000 liters should work fine. They will each need pressure regulators, cooling and heating systems, insulation, agitators and mash plungers.
Pumps and byproduct containers
Finally, no winery equipment installation is complete without wine pumps to transfer the wine to different containers. These pumps are also essential for transferring byproducts like wastewater into containers for proper disposal. These pumps need to be strong enough to handle thicker substances than just water.
When you need winery equipment installation, along with reliable maintenance and repair service, get in touch with the experienced professionals at American Refrigeration Inc. Call today to arrange a consultation—we look forward to working with you!
Unless you work in the refrigeration industry or specialize in winery equipment installation in Eugene, OR, knowing all of the parts in your commercial fridge might not seem to be all that important. However, that’s not the case. More often than not, we find it’s beneficial for owners to understand how their refrigeration system operates.
There are quite a few parts that must work in harmony for your refrigeration equipment to function properly. Continue reading to learn a little bit more about all of the essential components:
Compressor: Because it pumps the gas around the refrigeration system tubing, the compressor is known as the heart of your fridge. When it stops working, your unit will be down for the count.
Condenser: The condenser is tubing that’s warmed by the heat that’s removed from the fridge. It also allows warm gas to cool before it’s pumped back into the unit. Again, when this fails, you’ll need to hire a technician to fix or replace it.
Condenser fan motor: The heat transfer mentioned above is aided by a fan, which forces air through the condenser. Fan motors must be replaced from time to time, as they get less effective as they age.
Evaporator: The evaporator is essentially responsible for making the food or beverages in your fridge cold. As refrigerant gas is pumped into the evaporator, it turns from liquid to gas and cools the area around it.
Evaporator fan: The evaporator fan is located inside the freezer section. It’s responsible for circulating cold air in the freezer and blowing it into the fresh food section. At the same time, the fan sucks cold air from the fresh food section and re-cools it in the freezer.
Cold control: Also known as a temp thermostat, the cold control ensures the temperature within the unit remains at a constant level. It uses sensors to do this, and when those sensors fail, you’ll need to call a technician to adjust or replace them.
Defrost thermometer: The defrost thermostat is a switch that’s located in the evaporator coils. When the coils reach a certain temperature, the switch will turn on and start a defrost cycle. Defrosting is critical for proper winery equipment installation in Eugene, OR, so hire a technician to make a repair if your thermostat isn’t working.
Defrost heater: As the name suggests, the defrost heater is responsible for actually defrosting once the thermostat has been switched on. It is also located in the evaporator coils.
Defrost drain: When the defroster is doing its job, there will be plenty of water runoff as a result of the melted frost. The defrost drain is in charge of carrying the melted water away from the heater and into the condensing tray.
Call our team if you’re having refrigeration problems
When your refrigeration system starts to fail, hire American Refrigeration Inc. to fix it. On top of performing winery equipment installation in Eugene, OR, we’re the trusted team for making refrigerator repairs. Our technicians can quickly identify the source of the problem and either repair or replace the malfunctioning part.
If you’re preparing to start up a small winery, you’re going to need quite a bit of equipment to get yourself started. You can purchase this equipment new or find it secondhand, but there are certain items that you simply cannot go without.
Here’s a quick overview of some of the most important pieces of equipment you’ll need when planning for new winery equipment installation in Eugene, OR.
Wine press: One of the most important processes in winemaking is pressing the grapes. There are several categories of wine presses, but in general, they all operate the same way. The purpose is to place a controlled amount of pressure on the grapes to extract the juice. The word “control” is important here—it is possible to go too hard with the pressure to the point where the seeds get crushed, which introduces unwanted tannins into the resulting wine.
Crusher-destemmers: These types of machines are used to separate the grapes from the stems before they go through the wine press. You can also find combined destemmer-crushers, which focus on destemming before crushing.
Wine tanks: These acid-resistant containers can be made from various materials, such as stainless steel, wood or concrete. They are large and come in numerous shapes to suit your requirements, meaning you can easily customize them for your operation. Tanks can be separated into those that store mash and those that are used for fermentation. Small wineries will usually have tanks with capacities ranging from 1,000 to 3,000 liters.
Must and wine pumps: These pumps are used to transfer the wine in and out of different containers. Must pumps are stronger and are used for moving thicker substances during the fermentation process. Wine pumps are generally used for bottling and filtering.
Aging equipment: There are several types of wine aging equipment you’ll want to have on hand in your winery. Oak barrels are frequently used for adding to the flavor of the wine during aging and will generally be used for two or three years until their flavors are gone. Stainless steel drums are another option. They’re more durable than oak barrels and can be reused much more, although they don’t impart an oaky taste. They do, however, allow you to control the wine’s exposure to air.
Winery chillers: Temperature control is an integral part of the wine fermentation process. Inconsistent temperatures can lead to poor wine quality and flavor. Winery chillers allow you to maintain the proper temperatures for your fermenting wines over time.
Safety equipment: Any winery should have certain types of safety equipment on hand. For example, workers should always be within reach of an oxygen mask to protect against CO2 poisoning. It’s also a good idea to wear harnesses whenever working inside the tanks.
Laboratory equipment: Part of delivering a high-quality wine product is monitoring its chemistry. You can purchase your own laboratory equipment if you wish, or you can always send samples to other sources for inspection.
There are lots of things that go into starting a small winery, but these are some of the most important. For more information about winery equipment installation, contact your local source for commercial refrigeration services in Eugene, OR.
Are you an aspiring winemaker? When you’re just getting started, you might not fully understand the importance and effects of temperature control in winemaking in Eugene, OR. When it comes to wine, taking it slow is the key to a great product. Alcohol ferments faster at higher temperatures, but for great flavor and finish, it’s best to ferment at lower temperatures. That’s where winery chillers come in—they allow the winemaker to precisely control the temperature inside the fermentation vessel so the product is consistent and delicious.
A winemaking overview
To understand the necessity of temperature control, it’s best to first understand how wine is made:
Harvesting: Obviously, to make wine you need grapes—and it’s important to harvest them at just the right time, so they have the appropriate amount of sugars, acids and tannins.
Pressing: Next, the grapes need to be crushed or pressed to release the juice and burst the grape skins, which will allow fermentation to take place. This is usually done with mechanical presses today.
Fermentation: Fermentation will naturally begin in around six to 12 hours after pressing, using the wild yeast in the air. However, most winemakers prefer to add their own yeast in precise amounts. They may decide to inoculate the grapes by killing off the natural yeast and adding their own. Once the yeast is under control, fermentation will begin converting all the natural sugars in the grapes to alcohol, and won’t stop until the process is complete. Fermentation can take as little as 10 days or continue for a longer period of time—the temperature has a big impact on the final product, alcohol content and flavor, as well as how long it takes to finish.
Clarification: Next, winemakers remove the sediment from the wine in a process called clarification. They may use a filter or add compounds like egg whites to help remove the waste product left behind.
Aging and bottling: Finally, the wine is left to age and bottle (and then perhaps age again, depending on the variety). Aging also requires certain temperatures, but rarely needs to be as precise as the fermentation process.
Why precise temperatures are necessary for great wine
Fermentation generates heat: Fermentation is an exothermic process. As the yeast feeds on the sugar and converts it to alcohol, heat is generated. As you know, the higher the temperature, the faster the process—but for superior flavor, most wines require temperature control during fermentation.
The ideal temperature varies by wine type: White wines need to be kept at 40 to 65 degrees Fahrenheit, while reds can ferment at 70 to 85 degrees Fahrenheit. This helps preserve the depth of flavor and body present in great wines.
Extracts better color and tannins: Temperature control in winemaking in Eugene, OR also affects how much color is extracted from the grape skins, and the tannins overall—the precise amounts can vary, depending on the wine type.
For winery chillers and all things refrigeration related, American Refrigeration Inc. has you covered. Call us today to learn more about our winery chillers or schedule service and repair.
