VIN 151 - Cellar Tech. and Operations

1. Demonstrate cellar safety
   1. Utilize protective devices such as rubber gloves and eye protection
   2. Identify cellar hazard points such as enclosed areas, wet floors, and toxic gases
   3. Exercise the use of safe conduct
2. Understand winery sanitation procedures
   1. Differentiate sanitation and sterilization
   2. Utilize alkaline cleaners for debris removal
   3. Contrast the use of sulfur-citric solution, ozone, chemical, and hot water for sanitation/sterilization
   4. Identify microbiological hazard points such as tank doors, sample valves, ledges on equipment, and tank lid gaskets
3. Discuss the role of oxygen in winemaking
   1. Identify positive characteristics of oxygen including fermentation initiation and aging
   2. Examine the practice of hyperoxidation of juice
   3. Analyze micro-oxygenation of wines
4. Analyze winery must, juice, and fluid transfer
   1. Analyze gravity flow operations and consider utilizing inert gas pressure, elevation, or forklift dumping bins
   2. Differentiate positive displacement and centrifugal pump styles
   3. Investigate reciprocal pumps (piston and diaphragm) and analyze usage.
   4. Investigate rotary pumps (flexible impeller, rotary vane, progressive cavity) and analyze usage
   5. Investigate centrifugal pumps and analyze appropriate use
   6. Describe pump characteristic and compare it to progressive cavity and centrifugal pumps
5. Utilize inert gasses
   1. Identify the main inert gasses of carbon dioxide, nitrogen and argon
   2. Discuss gas forms including compressed gas, reticulated gas, and dry ice
   3. Evaluate inert gas selection based on gas properties and desired winery operation
   4. Utilize inert gasses for sparging, purging, rummaging, and providing a cover
   5. Apply inert gas principles to all winery applications
6. Investigate crush operations
   1. Apply sanitation principles to equipment on the crush pad
   2. Evaluate crusher types including beater-destemmer, roller-destemmer, and destemmer-roller
   3. Discuss thermovinification and the effects on the fruit
7. Analyze press usage
   1. Evaluate press types including basket, horizontal skrew, pneumatic, membrane, tank, and continuous presses and consider their appropriate industry use
   2. Identify tonnage yields for free run vs. press fraction juice
   3. Evaluate marc consistency to identify the time to make the press cycle cut
   4. discuss methods of draining red fermenter
   5. Analyze the use of press aids for slip-skin grape varieties like Labrusca
8. Summarize techniques for fermentation cap management.
   1. Apply sanitation principles to management of the fermentation cap
   2. differentiate punch down, pump-over, submerged cap, and pulse air methods for reincorporating the cap
   3. Compare extraction of the multiple methods for cap management
9. Identify the benefits of a delestage operation
   1. Apply sanitation principles to conducting a delestage operation
   2. Discuss the benefits of delestage.
   3. Understand the procedure and set-up for conducting a delestage operation
10. Investigate heat exchange operations
    1. Apply sanitation principles to heat exchange operations
    2. Evaluate temperature differential and consider the rate of heat change.
    3. Discuss winery glycol refrigeration system set-up, operation, and use for cold stabilizing wines
    4. Identify heat exchange units including tube-in-tube, plate, and scraped surface heat exchangers
11. Conduct an anaerobic fluid transfer
    1. Apply sanitation principles to the transfer of bulk wine
    2. contrast pump suitability for a wine transfer
    3. Utilize a 3 way valve to minimize wine oxidation
    4. Discuss the use of inert gas and dry ice to minimize wine oxidation.
    5. Define the term racking and apply the principle to fluid transfer
12. Discuss fluid stratification in the tank
    1. Identify heat distribution inside a tank
    2. Analyze methods to mix tank contents including transfer, gaseous rummaging, and pump-over
    3. Contrast the use of pumps and inert gas to mix a tank
13. Perform barrel operations
    1. Apply sanitation principles to barrel usage and storage
    2. Discuss methods for moving and handling barrels in the winery
    3. Analyze the use of different pumps to fill barrels
    4. Differentiate pump racking and nitrogen pressure (“bulldog”) methods for removing wine from barrels
    5. Investigate the rate of evaporation from barrels and discuss the importance of topping
14. Analyze filtration systems in the winery
    1. Apply sanitation principles to filtration
    2. Define a micron in relation to filter porosity
    3. Differentiate depth and surface filtration
    4. Relate filter pore size to wine stability
    5. Discuss filter types including plate and frame, membrane, cross flow, diatomaceous earth, centrifugal, and rotary vacuum filters
    6. Examine methods to evaluate membrane integrity including bubble point, pressure hold, and diffusional flow tests
15. Discuss cold stabilization technologies
    1. Define tartrate stabilization and the consequences
    2. Review the traditional method of cold stabilization using refrigerated jackets
    3. Analyze the contact process
    4. Describe the ion exchange process
16. Investigate bottling operations
    1. Apply sanitation principles to preparation of the bottling line
    2. Calibrate the bottling filler head to a 750 ml wine release
    3. discuss the importance of wine temperature before bottling
    4. Identify steps to prevent initial bottles of wine from having water residue
    5. Utilize inert gas in the bottle headspace to prevent oxidation of wine
    6. Evaluate the sulfur dioxide loss throughout a bottling operation