Several types of valves are used to control cooling in the fermentation stage of industrial winemaking. The wine cooling process itself is fairly straightforward, but it may highlight how valves can function as surprisingly important ingredients in improving a variety of cooling applications. Consider a typical “wine cooler” process and learn about suggested tradeoffs and advantages involved in optimum valve selection.
Production in most industrial-scale wineries follows a similar pattern. Productive seasons vary according to the climate of the winemaking region involved. Let’s consider a successful winery in northern California. After the long, quiet growing season comes the crush, or processing period. In September or October, crews pick the grapes via mechanical harvester. Plucking them off the vine, this device deposits the grape into tubs on semi-trailer trucks. When full, a truck is driven onto the crush pad, where its contents are tipped into a crusher/destemmer. This perforated, rotating drum holds back the stems but allows skins and juice to gush out for transfer to the fermentation tanks, where they will have a long, productive rest.