Abstract
Production of wine in bulk in the San Joaquin Valley, where large volumes of table wines and distilling material are involved, presents many and varied enological problems. Most of the problems have their origin in the climatic and environmental conditions of the area. The high ripening temperatures make mandatory close observation of the crop to prevent the use of over-mature grapes. Both growers and vintner will benefit from harvesting grapes of optimum maturity. Storage space of proper type and size for the proposed grape crushing program is essential. Temperature control during fermentation is of prime importance.
Fining of wines in bulk includes clarification and stabilization. It is both economical and practical to clear the wines of suspended matter before removing substances from solution that may affect the shelf-life of wines.
Water for industrial use must be both plentiful and of good quality. Water with a high content of temporary hardness must be pre-treated to remove scale forming substances.
Disposal of winery wastes has long been a problem. The most practical and economical method suggested to date has been intermittent ponding on unused land. Biological digestion, under proper controls, has received some attention, but the cost of such a plant appears prohibitive. Experimental research under way at present is directed toward the utilization of waste on existing vineyards.
- Copyright 1963 by the American Society for Enology and Viticulture
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