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Good Grapes - Good Wine East Tennessee State University Digital Commons @ East Tennessee State University Electronic Theses and Dissertations Student Works 12-2010 Good Grapes - Good Wine. Meilin Chung Curtis East Tennessee State University Follow this and additional works at: https://dc.etsu.edu/etd Part of the Agribusiness Commons Recommended Citation Curtis, Meilin Chung, "Good Grapes - Good Wine." (2010). Electronic Theses and Dissertations. Paper 1759. https://dc.etsu.edu/etd/ 1759 This Thesis - Open Access is brought to you for free and open access by the Student Works at Digital Commons @ East Tennessee State University. It has been accepted for inclusion in Electronic Theses and Dissertations by an authorized administrator of Digital Commons @ East Tennessee State University. For more information, please contact [email protected]. Good Grapes – Good Wine _____________________ A thesis presented to the faculty of the Department of Business and Technology East Tennessee State University In partial fulfillment of the requirements for the degree Master of Science in Technology with a concentration in Engineering Technology _____________________ by Meilin Chung Curtis December 2010 _____________________ Dr. W. Andrew Clark, Chair Dr. Andrew J. Czuchry Dr. Craig A. Turner Keywords: Good Grapes Good Wine, Grapes and Wine, Vines to Wine, Vineyard to Winery, Wine ABSTRACT Good Grapes – Good Wine by Meilin Chung Curtis Good grapes are required to make good wine. Quality wines start in quality vineyards. Vineyard design, installation, and operation, including site location, trellis options, vine selection, and canopy management, along with when to harvest are discussed. While winemaking is the final phase in the pursuit of the winemaker’s passion, it is but a simple formula. The beginning of a good wine is in a good vineyard. This study includes a financial projection for a 10-acre vineyard as well as for starting an onsite, complementary sized winery. Even though many small-to-medium vineyards-to-wineries have started over the last decade, the reason to enter into this type of business is not profit, but passion. Profits are relatively small for the time and labor investment, but the unique wine creations that result are amazing, for the winemaker and the one who enjoys the result. 2 Copyright © 2010 by Meilin C. Curtis, All Rights Reserved 3 ACKNOWLEDGEMENTS I wish to express my sincere thank you to Dr. W. Andrew Clark for his sage advice and counsel during the tough and stressful times when I was deciding which courses would provide the most interest and a solid background for applying this education and degree. I appreciate Dr. Clark for his insistence that an online learning option be available and effective for my classmates and me in obtaining our graduate degrees. I want to thank Professor Hugh W. Broome, Dr. Andrew J. Czuchry, Dr. Hugh K. Rogers, and Dr. Craig A. Turner for their commitment to providing a quality education for those of us using distance learning. Also, thanks to my sister MeiHui Chung, who continues to be my best friend starting in childhood and is a constant source of encouragement. A special thanks to my father for his patience. He emphasized the importance of learning. I love and miss him. Thank you to my mother, Renmei Shu Chung, who pushed all her daughters to get an education, to study to make a positive difference in life, and who allowed me to relocate to the United States in 1985 when my uphill battle to learn began in earnest. Thank you to my childhood-to-adult friend MeiLi Chung, who called me daily when times were most stressful. Also my warm appreciation to my good neighbor Vicki Bowen, whose daily encouragement and morning coffee kept me alert and moving forward in my pursuit of this degree. I found fun and encouragement to know that Vicki enjoys the wines that I made. To the most important person in my life Gary Wayne, my devoted husband for his endless efforts to educate me in any way he can, explaining complicated processes in plain English for my understanding, and for “patiently” proofreading this manuscript. Amy Arnold, Shella Bennett, Mitzi Brookshear, and my classmates Bob Bridges, Shane Messer, Kermit Phipps, and Junzi Yuan continued their caring support, advice, and help when things just had to be done. These acknowledgements would not be complete without thanking my mentors Dr Yau- Shiang Yang at National Chung Hsing University at Taichung, Taiwan and Alice Belt, Spout Spring Estates Vineyard at Blaine, Tennessee for their teaching and guidance in vineyard establishment. 4 CONTENTS Page ABSTRACT .......................................................................................................................... 2 ACKNOWLEDGEMENTS .................................................................................................. 4 LIST OF TABLES ................................................................................................................ 6 LIST OF FIGURES .............................................................................................................. 7 Chapters 1. INTRODUCTION ......................................................................................................... 10 Original Statement of Problem .................................................................................. 10 Revised Statement of Problem ................................................................................... 11 Study of Good Grapes and Good Wine ..................................................................... 12 Summary of This Study ............................................................................................. 13 2. BUSINESS REVIEW .................................................................................................... 14 Background ................................................................................................................ 14 Business Review ........................................................................................................ 14 Business Overview..................................................................................................... 16 3. VINEYARD …. ............................................................................................................. 18 Climate ....................................................................................................................... 18 Topography and Elevation ......................................................................................... 19 Soil …. ....................................................................................................................... 20 Vines …. .................................................................................................................... 21 Trellis …. ................................................................................................................... 22 Planting Vines …. ...................................................................................................... 23 Managing Vines ……. ............................................................................................... 24 4. HARVEST ..................................................................................................................... 27 5. VINEYARD PRO FORMA .......................................................................................... 29 Annual Grape Production .......................................................................................... 29 Summary of Breakeven.............................................................................................. 30 Pro Forma Income Statement..................................................................................... 31 5 Pro Forma Cash Flow ................................................................................................ 32 Pro Forma Balance Sheet ........................................................................................... 33 6. WINE…….................................................................................................................... 35 Winemaking ............................................................................................................... 35 Preparation ................................................................................................................. 36 Primary Fermentation ................................................................................................ 38 Secondary Fermentation ............................................................................................ 40 Bottling, Corking, and Labeling ................................................................................ 42 7. WINERY PRO FORMA ............................................................................................... 45 Regulatory Approvals ................................................................................................ 45 Winery Facility Cost Estimates ................................................................................. 46 Production Cost Summary ......................................................................................... 47 Projected Cost of Sales .............................................................................................. 47 Planned Sales Outlets ................................................................................................. 48 Projected Sales Volume and Profits ..........................................................................
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