11 Pages

ven101c_vine_training_systems_lecture_7

Course: VEN 101C 91861, Spring 2009
School: UC Davis
Rating:
 
 
 
 
 

Word Count: 728

Document Preview

& SLIDES\Trellis\Trellis2.ppt Trellis Vine Training Systems California Viticulture Practices David R. Smart University of California Dept. of Viticulture & Enology 1. 1. Construction is similar to that of a suspension bridge. 2. Supports the weight of the fruit, vegetation and wind shear. 3. Longer rows require stronger end assemblies. 2142 RMI North drsmart@ucdavis.edu...

Register Now

Unformatted Document Excerpt

Coursehero >> California >> UC Davis >> VEN 101C 91861

Course Hero has millions of student submitted documents similar to the one
below including study guides, practice problems, reference materials, practice exams, textbook help and tutor support.

Course Hero has millions of student submitted documents similar to the one below including study guides, practice problems, reference materials, practice exams, textbook help and tutor support.
& SLIDES\Trellis\Trellis2.ppt Trellis Vine Training Systems California Viticulture Practices David R. Smart University of California Dept. of Viticulture & Enology 1. 1. Construction is similar to that of a suspension bridge. 2. Supports the weight of the fruit, vegetation and wind shear. 3. Longer rows require stronger end assemblies. 2142 RMI North drsmart@ucdavis.edu 530-754-7143/754-7144 530-754-7143/754- Trellis Training Systems 4. Determines shape/location of permanent vine structures (trunk, cordons arms) cordons, arms). 5. Trellis supports the pruning system and type or location of fruit bearing units. 6. Defines the volume of space available for the canopy. Trellis Training Systems 7. Determines the proportion of total leaf area and fruit exposed to sunlight. 8. Determines the shoot growth orientation. 9. Defines the location of the fruiting zone relative to foliage and the ground. Trellis Training Systems Means of balancing potential site vigor with vine capacity Means of getting highest crop load /quality compromise possible. Head Training Systems 1900 1960s 1 SLIDES\Trellis\Trellis2.ppt Year One Scion Rootstock Lodi is an old viticultural area. Some vineyards have vines 80-100 80years old like this years old, like this head head pruned Zinfandel Vertical Single Curtain Systems 1960s 1980s California Sprawl Foliage wires 24 12 20 12 Cor don on wire 54 42 42 54 12 Cordon wire Foliage wire Year Two 1960s - 1980s 1990s 2 SLIDES\Trellis\Trellis2.ppt Year Three Vertical 2- & 3-Wire Trellis 23California Sprawl Yield potential depends on site, site, pruning formula and spacing Wide row width, lower per acre vine density California Sprawl (1950s 1980s) 3 SLIDES\Trellis\Trellis2.ppt Vertical Shoot Positioned Trellis (VSP) Year One 1980s present Higher yield potential than standard systems systems Intensely managed canopy, mechanization per acre Reduced row width, higher vine density Year Two Year Four Year Three 4 SLIDES\Trellis\Trellis2.ppt The Concept of Concep Vertically Shoot Positioned Systems Allows betweenAllows between-row spacing to be reduced, maximaximizing linear feet of fruit bearing surface per acre. 10% increase in yield per acre for every foot that between-row spacing is reduced that between spacing is reduced Improved canopy microclimate. Increased sunlight interception, penetration Improved fruit zone microclimate Well suited for low vigor and cool climates and perhaps vertically divided canopies. Structurally well suited for mechanization. Tons per acre Average yield per acre 1982-2004 6 Napa 5 Sprawl dominant C hardonnay C abernet Sauvignon 4 3 VSP 1982 dominant 2 1984 1986 1988 1990 1992 1994 1996 1998 2000 2002 2004 Years Leaf layer number in the fruit zone Row Spacing vs. Fruit Bearing Area Fruit bearing area per acre (linear feet) 12000 10000 8000 6000 4000 2000 4 6 8 10 12 5 NP 4 Positioned Non-positioned Equivalent yield = 4 tons/ac P 3 2000 1.5 lbs/foot row length 2 1980 2.4 lbs/foot row length 1 0 0 2 4 6 8 10 12 Row spacing (feet) Leaf area density (m 2 m -3 ) Cabernet Sauvignon Cabernet Sauvignon Oakville, California August 2000 89 F 89o F Fruit 99oF 87 F 88 F 92 F 92oF 98oF 103oF o o o 83oF 85 F 91 F 92oF o Fruit Fruit o 82 F 89 F VSP Sprawl 5 SLIDES\Trellis\Trellis2.ppt Flexibility The reality of Vertically Shoot Positioned Systems In many regions total yields per acre have not improved as a result of narrow row spacing facilitated by VSP. Vineyard development and infrastructure costs have increased dramatically increased dramatically. Fruit exposure to sunlight is often excessive in warm climates with this system (Region III or warmer) resultresulting in yield losses, fruit sunburn and other fruit composcomposition problems. It is not particularly flexible although adoption of vertical divided systems could help. Divided Canopies (Curtains) Concept of Canopy Division Canopy division doubles the amount of fruit bearing surface per unit row length. Decreases canopy congestion by reducing leaf area per unit canopy volume unit canopy volume. Improved canopy microclimate Improved yield in most cases Improved fruit quality, decreased sunburn Improved production efficiency Fruit spread over larger canopy volume Vertically Divided Trellis Verticall Systems 6 SLIDES\Trellis\Trellis2.ppt 7 SLIDES\Trellis\Trellis2.ppt Lyre Trellis Horizontally Horizontally Divided Trellis Trellis Systems Higher yield potential than standard system Idea iis tto iincrease ffruit lload per s o ncrease ruit oad per vine and therefore decrease vegetative growth Cabernet Sauvignon Oakville System Spurs/ vine Pruning Shoots/ Yield per wt/vine vine acre (tons) (lbs) Pruning wt/ft canopy length (lbs) Single Divided 18 36 95 156 7.2 10.1 (+40%) 9.8 5.8 0.75 0.54 (-28%) Dokoozlian et al.- 1992 Cabernet Sauvignon Oakville, California August 2000 89 F 89o F Fruit 99oF 87 F 88 F 92 F 92oF 98oF 103oF o o o 83oF 85 F 91 F 92oF o Fruit Fruit o 82 F 89 F VSP Sprawl 8 SLIDES\Trellis\Trellis2.ppt Wye Trellis Also Higher yield potential than standard systems: Supports increased bud load Improved bud fruitfulness 9 SLIDES\Trellis\Trellis2.ppt Table Grape Trellis Systems 10 SLIDES\Trellis\Trellis2.ppt 11
Find millions of documents on Course Hero - Study Guides, Lecture Notes, Reference Materials, Practice Exams and more. Course Hero has millions of course specific materials providing students with the best way to expand their education.

Below is a small sample set of documents:

UC Davis - VEN 101C - 91861
354Table of ContentsA. Introduction Introduction Irrigation Scheduling Concepts The Benefits of Irrigation Scheduling Deficit Threshold Irrigation Soil Water Reservoir Soil Water Holding Capacity Soil Texture Soil Structure Root Zone Depth Root Distribu
UC Davis - VEN 101C - 91861
2Viticulture & Enology 101CSpring 2009 ReaderDavid R. Smart 2142 RMI North 530-754-7143 drsmart@ucdavis.edu23GLOSSARY Revised by L. Bettiga for the 2001 Varietal Winegrape Short CourseABSCISSION LAYER: Layer of thin-walled cells along which cell se
UC Davis - VEN 101C - 91861
International Issues for California WineDaniel A. SumnerSome background data for Wine management, markets and economicsApril 23, 2008California Grape and wine trade issues Some facts and then some drivers Major Drivers Long term demographics and inco
UC Davis - VEN 101C - 91861
Grape and Wine Cy cles Four Exam ples of Dem and and SupplyJ Lapsley , Ph.D. im UC Davis Ext ension Universit y of California, DavisLect ure Purpose Dem onstrat e how shifts in dem and ch ange t he m arket. Prohibit ion WWII 1970s 1990s11 Explain h
UC Davis - VEN 101C - 91861
3/31/2009BroadCourseGoals WineManagement,Marketsand EconomicsARE198028&VEN198002 JamesT.Lapsleyand DanielA.Sumner Learntoviewthegrapesandwineasproductsthat respondtosupplyanddemandforcesandwineries asbusinessesthatrespondtoprofitopportunities andchalle
UC Davis - VEN 101C - 91861
4/29/20092008:TotalUSwineries:6101StructureoftheU.S.IndustryJimLapsley April29,2009Source: Wine Business Monthly Feb. 2009Letsdosomeaverages! 2008U.S.salesofCaliforniawinewere 182.7millioncases(9Lcaseequivalents) WineBusinessMonthlyreportsthattherea
UC Davis - VEN 101C - 91861
The Ten Year ItchThe Great Grape Cycle, ReduxProduction (1,000 Tons) 800 700 600 500 400 300 200 100 0 75California ChardonnayThis Time, Its Different.?$1,300Vineyard and Land Values U C DavisMonday, April 15, 2009$1,100 Price per Ton$900$700$5
UC Davis - VEN 101C - 91861
Weather,Climate,Characteristics andPricesofWinegrapesWineMarkets,ManagementandEconomics Spring2009Calanit Bar-Am University of California, Davis1PresentationOutline Factorsaffectingcharacteristicsandpricesof winegrapes. Californiawinegrapemarketandpr
UC Davis - VEN 101C - 91861
3/31/2009Wheredothenumberscome from? WineinaGlobalContextJimLapsley,Ph.D.Dept.ViticultureandEnology,UCDavis UniversityExtension,UCDavis Oiv.int USDAFASAttachereports Oh,andwhattheheckisaHectoliter?13/31/2009LectureObjectives Reviewworldtrendspast2
UC Davis - VEN 101C - 91861
A QUICK OVERVIEW OF SUPPLY AND DEMAND APPLIED TO WINEWine Management, Markets and Economics University of California, DavisSpring 2009 Daniel A. Sumner1Economics is supply and demandBehind the supply side are production and costs Behind the demand si
UC Davis - VEN 101C - 91861
Hedonic Price Analysis of California WineDaniel Sumner and Hyunok Lee Wine Management, Markets and Economics April 22, 2009Statistical Analysis of wine prices Generally Pit = a + bAit + cVit + dSit + fAGEit + eit This linear regression specification he
UC Davis - VEN 101C - 91861
4/24/2009Objectives Whatgoesintocostofgoods? Compare3wines:CabernetfromCentral Valley,CentralCoast,andNapa HowtocontrolcostsWineryCostofGoods(COGS)April22,2009 AdaptedfromlecturebyMattFranklinSampleIncomeStatementSales Cost of wine sold: Grapes and
UC Davis - VEN 101C - 91861
Monday Mar 29 Introduction, concepts Apr 5 Buffer problemsWednesday Mar 31 Thermodynamic sFriday Apr 2 H2O, pH, and buffe r s Apr 9 Protein structu r eApr 7 Amino acid sApr 12 Mb, Hb, and allostery FIRST MIDTERM EXAM (through Apr 16 lectu r e ) Apr 26
UC Davis - VEN 101C - 91861
Lecture 2 Bioenergetics (Thermodynamics) Why do cells require energy? Cellular level Move Grow Homeostasis (e.g., 37oC, 30 mmHg) Molecular level Ion transport; reversible bond formation Synthesis/polymerization Heat production/entropy reductionMolecular
UC Davis - VEN 101C - 91861
Lectures 3,4 Water and pH Water is essential for life; and it has unusual physical properties related to the weak forces that connect atoms covalent: strong (142 O:O- to 946 N:N, -C:C- 343 kJ/mol; 0.15 nm) hydrogen: weak (12-30 kJ/mol ; 0.3 nm; combine tw
UC Davis - VEN 101C - 91861
Lecture 5 Introduction: Protein functions Enzymes (catalysts) Transporters (membrane spanning) Nutrient storage (C,N sources) Structure (tensile strength) Contraction, motion Defense (antibodies, venoms) Regulation (of catalysis, transport, motion) Other
UC Davis - VEN 101C - 91861
Lecture 6 Protein structure Introduction Primary structure: amino acid sequence, covalent (peptide) bonds Secondary structure: -helix, -sheets, repeating H-bonds Tertiary structure: side-chain bonds: H-, ionic, hydrophobic, VdW, disulfide (within chain) Q
UC Davis - VEN 101C - 91861
Lecture 7 Protein Structure (continued) Quaternary structure Multiple subunits held together by the same forces as for tertiary structure Classes: homomultimersheteromultimers identical subunitsnonidentical subunits isologous interactionsheterologous inte
UC Davis - VEN 101C - 91861
Lecture 8 Protein purification and analysis 1. Initial steps: size, charge/solubility; Assays: activity and protein; specific activity 2. Affinity purification 3. Cloning (in bacteria, yeast, insect cells) with specific induction and secretion Basic/initi
UC Davis - VEN 101C - 91861
Lecture 9 Enzyme Kinetics Consider reaction S -> P [ P] uncatalyzed time Enzyme-catalyzed reaction E+Sk1 k -1catalyzedESk2 k -2E+P,k1, k-1, etc are rate constantsAssume initial conditions: ES is formed quickly and [ES] is constant; [P] is small, so
UC Davis - VEN 101C - 91861
Lecture 10 Enzyme inhibition kinetics Review getting and analyzing data: Product vs time for increasing substrate concentrations Initial velocity vs substrate conc. S4 S3 Product S2 Vo V = Vmax [S]/([S]+Km) S1 time [ S] Lineweaver-Burke: 1/ Vo 1/V = (Km/V
UC Davis - VEN 101C - 91861
Lecture 11 Enzyme mechanisms and kinetics Non-catalyzed reaction: S S* PCatalyzed reaction: E+S ES X* EP E+P (where S* is the activated or transition form) Graphically, S* G Ea S P reaction coordinate G E+S ES EP E+P X* Ea1. Enzyme does not affect G bet
UC Davis - VEN 101C - 91861
Lecture 12 Motor Proteins Types (substrate-motor) Linear: Microtubules (tubulin) dynein (+ to -), kinesin (- to +) DNA helicases Microfilaments (actin) myosin Rotary: Bacterial flagella F0F1 ATP synthases Motion depends on flexible 3o structure Reversible
UC Davis - VEN 101C - 91861
Lecture 13 Carbohydrates (and their relatives) Cn(H2O)n 1. metabolic intermediates (C, energy sources: glucose, glyceraldehyde) 2. storage forms (poly-glucose: starch, glycogen) 3. structural materials (cellulose, callose, chitin; also algin, agar, carage
UC Davis - VEN 35 - 91866
OutlineVEN 140 -Spring 2010Distilled Beverage TechnologyFruit Brandies (Eau-de-Vie) and GrappaRoger Boulton 3154 RMI North rbboulton@ucdavis.edu Special Conditions for Fruit Distillates The Fruits Winemaking The Water Bath Method (Bain Marie) The Di
UC Davis - VEN 35 - 91866
VEN 140 -Spring 2010Distilled Beverage Technology Irish, Canadian and American WhiskyRoger Boulton 3154 RMI North rbboulton@ucdavis.eduOutline Ireland, Canada, USA regions Rye and Corn Whiskies Sour Mash The Distillations Bourbon Whiskey Tennessee Whi
UC Davis - VEN 35 - 91866
VEN 140 -Spring 2008Distilled Beverage TechnologyCognacRoger Boulton 1005 Wickson Hall rbboulton@ucdavis.eduOutline The Region, The Companies The Grapes Winemaking The Alembic The Distillation Oak Aging Composition Types of Cognac1The RegionCognac
UC Davis - VEN 35 - 91866
VEN 140 -Spring 2010Distilled Beverage TechnologyBatch Multistage Distillation (Batch Rectification)Roger Boulton 3154 RMI North rbboulton@ucdavis.eduOutline Batch Rectification Reflux and Number of Stages above a Pot Better Separation than Batch (Po
UC Davis - VEN 35 - 91866
VEN 140 -Spring 2010Distilled Beverage TechnologyBarrel Aging of SpiritsRoger Boulton 3154 RMI North rbboulton@ucdavis.eduOutline Barrel Terms Oak Components Extractives during Aging The Oak Lactone Discovery Effect of Proof on Extraction The source
UC Davis - VEN 35 - 91866
VEN 140 -Spring 2010Distilled Beverage TechnologyBinary Multistage Distillation - IIRoger Boulton 3154 RMI North rbboulton@ucdavis.eduOutline Graphical Solution, McCabe-Thiele Diagram Definition of q term Feed Line slope, q/(q-1) Number of stages in
UC Davis - VEN 35 - 91866
VEN 140 -Spring 2010Distilled Beverage TechnologyMulti-component Multistage DistillationRoger Boulton 3154 RMI North rbboulton@ucdavis.eduOutline McCabe-Thiele Example Reflux Ratio vs Number of Stages Multi-component Multistage Column Ethanol, Water
UC Davis - VEN 35 - 91866
VEN 140 -Spring 2010Distilled Beverage TechnologyMulticomponent Batch DistillationRoger Boulton 3154 RMI North rbboulton@ucdavis.eduOutline Multicomponent Batch Distillation Analysis First and Second Distillations MultiBatch.xls Double Distillation E
UC Davis - VEN 35 - 91866
VEN 140 -Spring 2010Distilled Beverage TechnologyBinary Multistage Column DistillationRoger Boulton 3154 RMI North rbboulton@ucdavis.eduOutline Multistage Column Distillation Analysis External Reflux Rate Internal Reflux Rate Operating Lines Stepping
UC Davis - VEN 35 - 91866
VEN 140 -Spring 2010Distilled Beverage TechnologyBinary Batch Distillation - IIRoger Boulton 3154 RMI North rbboulton@ucdavis.eduOutline Batch Distillation Analysis First and Second Distillations Batchdist.xls Double Distillation Example Heads and Ta
UC Davis - VEN 35 - 91866
VEN 140 -Spring 2010Distilled Beverage TechnologyThe Volatility of Secondary ProductsRoger Boulton 3154 RMI North rbboulton@ucdavis.eduOutline Trace Component Volatility K Values Class of Volatiles Effect of Ethanol Significance of K=1 Influence of E
UC Davis - VEN 35 - 91866
VEN 140 -Spring 2010Distilled Beverage TechnologyBinary Batch DistillationRoger Boulton 3154 RMI North rbboulton@ucdavis.eduOutline Batch Distillation Analysis Usually used in the double distillation mode Basis of the most complex and distinctive pro
UC Davis - VEN 35 - 91866
VEN 140 -Spring 2010Distilled Beverage TechnologySingle Stage Continuous Equilibrium DistillationRoger Boulton 3154 RMI North rbboulton@ucdavis.eduSingle Stage FlashThe DoublerIn the production of Bourbon Whiskey, a liquid stream is drawn from the co
UC Davis - VEN 35 - 91866
VEN 140 -Spring 2010Distilled Beverage TechnologyThe Origin of Secondary Volatile ProductsRoger Boulton 3154 RMI North rbboulton@ucdavis.eduOutline Some Natural Volatiles in Plants Volatiles Formed During Pre-Fermentation Treatments Volatiles Formed
UC Davis - VEN 35 - 91866
VEN 140 -Spring 2010Distilled Beverage TechnologyVapor-Liquid Equilibria Non-Ideal Binary SystemsRoger Boulton 3154 RMI North rbboulton@ucdavis.eduVapor-Liquid EquilibriaWant to Calculate the Boiling Point and X-Y Diagram of a Non-Ideal Binary Soluti
UC Davis - VEN 35 - 91866
VEN 140 -Spring 2010Distilled Beverage TechnologyVapor-Liquid Equilibria Binary SystemsRoger Boulton 3154 RMI North rbboulton@ucdavis.eduFlash Point and FlammabilityFlash Point is lowest T at which a liquid produces a flammable vapor US DOT Flammable
UC Davis - VEN 35 - 91866
VEN 140 -Spring 2010Distilled Beverage TechnologyDefinitions, Units of ConcentrationRoger Boulton 3154 RMI North rbboulton@ucdavis.eduDefinitions of Distilled BeveragesLegal, US Definitions of Type1Definitions - Production Conditions Source of Sug
UC Davis - VEN 35 - 91866
VEN 140 -Spring 2010Distilled Beverage TechnologyCourse Outline, The World of Spirits, Distilled Beverage DefinitionsRoger Boulton 3154 RMI North rbboulton@ucdavis.eduDATE Monday WednesdayMarch29th March 31stTOPIC Course Outline, Introduction, Bever
UC Davis - VEN 35 - 91866
VEN 140 -Spring 2010Distilled Beverage Technology Tequila (and Mezcal)Roger Boulton 3154 RMI North rbboulton@ucdavis.eduOutline Demarcated regions Mixto and 100% Agave Agave tequilana, Weber Cooking Conditions Sugar Type, Sugar Extraction Fermentation
UC Davis - VEN 35 - 91866
VEN 140 -Spring 2010Distilled Beverage Technology Rum and VodkaRoger Boulton 3154 RMI North rbboulton@ucdavis.eduOutline Caribbean, other regions, No appelation Sugar, Fermentation The Distillation Aging Vodka Origins, No appellation Carbohydrate Sour
UC Davis - VEN 35 - 91866
UNIVERSITY OF CALIFORNIA Department of Viticulture and Enology VEN 135 WINE TECHNOLOGY AND WINERY SYSTEMS 1. WINEMAKING OPERATIONS. Making Wine: The Inputs There are three main inputs into a finished wine that determine its sensory attributes and chemical
UC Davis - VEN 35 - 91866
UNIVERSITY OF CALIFORNIA Department of Viticulture and Enology VEN 135 WINE TECHNOLOGY AND WINERY SYSTEMS 2. SANITARY DESIGN The idea of sanitary design is common in the food and beverage industry, as well as the pharmaceutical and microelectronics indust
UC Davis - VEN 35 - 91866
UNIVERSITY OF CALIFORNIA Department of Viticulture and Enology VEN 135 WINE TECHNOLOGY AND WINERY SYSTEMS 3. VALVES, FITTINGS, PUMPS, AND MIXERS The presence of skins, seeds, some stem fragments, and other suspended solids requires specially consideration
UC Davis - VEN 35 - 91866
UNIVERSITY OF CALIFORNIA Department of Viticulture and Enology VEN 135 WINE TECHNOLOGY AND WINERY SYSTEMS 5. SIZING PIPES AND PUMPS (CONTINUED) NET POSITIVE SUCTION HEAD (NPSH) Net positive suction head (NPSH) is the pressure available at the inlet or suc
UC Davis - VEN 35 - 91866
UNIVERSITY OF CALIFORNIA Department of Viticulture and Enology VEN 135 WINE TECHNOLOGY AND WINERY SYSTEMS 6. HARVESTING AND JUICE/MUST PREPARATION HARVEST DECISIONS One of the main decisions that need to be made (other than the timing of harvest) is wheth
UC Davis - VEN 35 - 91866
UNIVERSITY OF CALIFORNIA Department of Viticulture and Enology VEN 135 WINE TECHNOLOGY AND WINERY SYSTEMS 7. PRESSES The purpose of pressing is to recover the juice (or wine) associated with the pulp and skin section of the grapes that is not readily rele
UC Davis - VEN 35 - 91866
UNIVERSITY OF CALIFORNIA Department of Viticulture and Enology VEN 135 WINE TECHNOLOGY AND WINERY SYSTEMS 8. FERMENTORS Fermentors usually differ from general storage tanks in several ways. There are particular aspects which relate to the filling with mus
UC Davis - VEN 35 - 91866
UNIVERSITY OF CALIFORNIA Department of Viticulture and Enology VEN 135 WINE TECHNOLOGY AND WINERY SYSTEMS 9. HEAT EXCHANGERS WINERY USES FOR HEAT EXCHANGERS Heat exchangers are used in winemaking in a range of different applications: 1. 2. 3. 4. 5. Must a
UC Davis - VEN 35 - 91866
UNIVERSITY OF CALIFORNIA Department of Viticulture and Enology VEN 135 WINE TECHNOLOGY AND WINERY SYSTEMS 10. HEAT EXCHANGERS-EXAMPLES AND CALCULATIONS TEMPERATURE CONTROL DURING FERMENTATION In order to control the temperature in a fermentation, all heat
UC Davis - VEN 35 - 91866
UNIVERSITY OF CALIFORNIA Department of Viticulture and Enology VEN 135 WINE TECHNOLOGY AND WINERY SYSTEMS 11. WOODEN COOPERAGE Wooden cooperage is commonly used for the storage and/or aging of wines. The cooperage can vary from the widely used 210 L (appr
UC Davis - VEN 35 - 91866
UNIVERSITY OF CALIFORNIA Department of Viticulture and Enology VEN 135 WINE TECHNOLOGY AND WINERY SYSTEMS 12. OAK CHEMISTRY AND EXTRACTION There are a number of critical decisions that need to be made in regards to barrel aging practices. These include th
UC Davis - VEN 35 - 91866
UNIVERSITY OF CALIFORNIA Department of Viticulture and Enology VEN 135 WINE TECHNOLOGY AND WINERY SYSTEMS 13. BARREL PRACTICES AND TEMPERATURE/HUMIDITY CONTROL There are a number of critical decisions that need to be made in regards to barrel aging practi
UC Davis - VEN 35 - 91866
UNIVERSITY OF CALIFORNIA Department of Viticulture and Enology VEN 135 WINE TECHNOLOGY AND WINERY SYSTEMS 14. FILTRATION INTRODUCTION Filtration as applied to winemaking is a very general operation which encompasses a wide range of conditions from the par
UC Davis - VEN 35 - 91866
UNIVERSITY OF CALIFORNIA Department of Viticulture and Enology VEN 135 WINE TECHNOLOGY AND WINERY SYSTEMS 16. REVERSE OSMOSIS AND SPINNING CONE These are two special technologies that have commercial applications in the wine industry. The first is a "mole
UC Davis - VEN 35 - 91866
UNIVERSITY OF CALIFORNIA Department of Viticulture and Enology VEN 135 WINE TECHNOLOGY AND WINERY SYSTEMS 16. BOTTLING EQUIPMENT Bottling systems are made up of several components and these generally include: 1. Glass dumping area and conveyor system 2. D
UC Davis - VEN 35 - 91866
UNIVERSITY OF CALIFORNIA Department of Viticulture and Enology VEN 135 WINE TECHNOLOGY AND WINERY SYSTEMS 17. STERILIZATION, SANITIZATION, AND CLEANING (PART 1) In the spectrum of cleanliness in a winery setting, three general levels can be defined. These
UC Davis - VEN 35 - 91866
UNIVERSITY OF CALIFORNIA Department of Viticulture and Enology VEN 135 WINE TECHNOLOGY AND WINERY SYSTEMS 18. STERILIZATION, SANITIZATION, AND CLEANING (PART 2) CLEANING There are five main factors affecting cleaning in a winery. The first four are the ch