THESIS PROGRAM
FOR THE
DOUBLE MOUNTAIN WINERY
FOR
LUBBOCK, TEXAS
Trevor Ford
Texas Tech University
Lubbock, Texas 1?^ /iRCK
SOZ-:^ TABLE OF CONTENTS
History ro^2| World
The Importance to California and History
Relationship to the South Plains of Texas
II, The Client
Goals
Wine Production Set-Up
Financing
III, Vineyards
Varieties for the South Plains of Texas
Establishing the Vineyards
Enemies of the Vines
Climate
IV, The Site - Criteria for Selection
V, Federal and State Regulations and Restrictions
Permits
Restrictions on the Winery
VI, The Wine Production Process
Steps in Production
Facilities Required
Employees Required
VII, Appendix
Grapes and Wine
Area Market Study
Texas Liquor Control Board Rules
Sample Permit Applications VIII. Interviews
^X, Correspondence
X, Bibliography WORLD HISTORY
'The grapevine has furnished man with food and drink from the dawn of civilization, Noah planted a vineyard. Grape and wine production were figured in the mosaics of the earliest Egyptian dynasties," 1
The greeks, Romans, Phoenicians, and many other great civiliza
tions have enjoyed grapes and wine through the centuries.
The grape growing industry probably started near the southern
end of the Caspian Sea, It spread from there to other parts of Asia
and from there to Europe, The Phoenicians carried the industry to
France around 600 B.C. The Romans started vineyards on the Rhine,
During the same period, grape culture was moving around the Mediter ranean into North America, When the Europeans colonized other lands,
the grape was among the plants taken to the new areas.
"Today it is cultivated on all the continents and islands of the world where climatic conditions are favor able for its production," 2
The major species of grape the world over is vitis vlnifeira. This
Is the grape that is mentioned in the Bible, and it is the grape of myths and poets. When the eastern coast of North America was coloniz ed, and the species of grape was exposed to the insect phylloxera, these insects destroyed the vinifera vines. The American colonists turned to the native vivifera vines which had long survived the phylloxera. Hybrids of these native vitis vines and vitis Lambrusca or the Lambrusca vines themselves formed the basis of the new wine industry in the North Eastern United States, These grapes had a much different flavor and morphology than the original vitis vinifera species. This development brought the French to import these American vines, in the interest of science. Along with the vines they import ed the Insect phylloxera and the diseases, downy mildew and black rot, to Europe, Within about 20 years most of the French vineyards had been destroyed. In efforts to rebuild their vineyards, French vitl- culturists got rootstocks that were resistant to these organisms from
America, Within several years the vineyards had been rebuilt with
American rootstock or hybrids of it and their original vines,
THE HIgrORY OF CALIFORNIA
Only twenty-six years after Columbus discovered America, Cortez ordered that wine growing become an industry in the New World, He ordered several ordinances that forced the increase of grape production upon Landholders in Mexico and Lower California (Northern Mexico today).
In the 1700's the Jesuit Fathers carried Spanish colonization from Mexico into California, Their successors, the Franciscans, moved on up into what is now the state of California, It was their practice to plant vines as one of the first steps in civilizing the savage wilderness. With each new mission a vineyard was also estab lished. These vines, which had had trouble surviving in the arid regions of Northern Mexico, flourished and the wine made from their harvest was better than any known previously in the New World,
The Francisco Missionaries established a chain of 21 missions from San Diego to Samona, at the northern end of their El Camino
Real, or 'The King's Highway", Vineyards were planted and wine was made at most all of these missions. Descendants of these vines are still growing in these regions. These missionaries produced only enough
wine for themselves or for visitors.
Commercial wine growers came to California in 1824 and within
a generation, wine growing was the principle industry of the Los
Angeles district. In the I860*s new varieties of vines were brought
to California from France to increase the quality of the California
wines. This brought about statewide expansion of the wine growing
and eventually brou^t it to its world renowned position today in the
Wine Industry,
THE IMPORTANCE TO CALIFORNIA
California today produces about lOJI of the world's table grapes, about 405C of the world's raisins, but less than 3^ of the world's wines. Still the California Wine Industry is very important to the
United States and more especially to CaJ-ifornia it self. In the
United States markets (1972) 238 million gallons of wine were produced
in California, 52 million gallons were produced in other states, and
47 million gallons were imported.
The Federal excise tax revenue from United States produced wine in 1972 was $163,743,000,00, The excise tax revenue from imported wines was $18,558,000.00,
At an average price of $1,00 per gallon in bulk sales for 1972,
California's revenue was in the vicinity of 238 million dollars,
RELATIONSHIP TO THE SOUTH PLAINS OF TEXAS
The agriculture business industry here on the South Plains of Texas
has been equally or more valuable than the Wine Industry, in Calif- :mi3., Hcvever, -*rLxJd ir.e dezlf-i:n :f urjirr^ciicd va-er ta:l-r= erT^ot.rd
ii Irrl^i-isn is rcn-tinird a- 1-*:^ ~rt3T"-: rs.-^; -.he £:r^pe grew: '-5""/ C3J1 po£iiO-y r'r|i—.3..:e rc'-feri'-- cc-:*:.:^ arid niadse irdus-rie^ h-rre THE CLIENT
A corporation of businessmen in the Lubbock area are planning the construction of this winery. They wish to produce red and white wines of premium quality,
GOALS
The client wishes to establish a winery that will be sufficient for the acerage of grapes grown in the area presently; but they want the space of the winery used efficiently. The winery will produce
75)000 - 100,000 gallons annually and will produce only red and white table wines because of the extended processes and additional initial investments involved with other types of wine production.
The client prefers to maintain a small scale of production in this facility initially. The facility will be expanded or a larger winery will be built at a different location. If the latter case occurs this original winery will be used for production of only high quality wines and possibly only one type of wine,
WINERY PRODUCTION SETUP
100,000 gallons of wine produces by'the winery -
150 gallons of wine / ton of grapes
666 tons of grapes required / year
4,5 tons / acre, average yield
148 acres of vineyards, distributed in different acerages to sev
eral wine growers (vineyards will probably vary from 5 acres
to 15 acre lots) The winery will buy grapes directly from the wine grower at the winery or under coniracti according to quality of grapes and tonnage recieved.
Wholesale Case Volume:
100,000 gallons of wine per year
5 bottles / gallon (fifths)
500,000 botUes
12 bottles / case
41,666 cases as $24,00 / case (or $2,00 / bottle)
$999f98'^ (wholesale revenue / year in cases)
$10,00 / gallon (approximate wholesale revenue)
Wine will be sold at the winery in a retail sales operation in bulk form (wholesale) on local markets and urban maricets within a
400 Bile radius. As the winery makes a good wine and establishes its name firmly in this market, more distant markets will be approached arxl advertising campaigns will be spread to larger markets. Original advertising will be on the local level and within a 44 mile radius,
FINANCING
The client, a corporation, will sell stocks in the corporation to finance the costs involved with construction and equipping the winery. The vineyards will require from 3 to 5 years for quality wine grape production, and the winery itself will need 2 years to become established.
Good return is to be expected on a long term basis because a) there is a hi^ maik up on wine products, b) within 3 or 4 years of its opening, the winery should increase the quality of its wine. c) Increa-.ed local interest in this industry should produce an increa-ed volume of wine production in this area. VINEYARDS
VARIETIES FOR THE SOUTH PLAINS OF TEXAS
According to Dr, Robert Reed, Professor in the Horticulture
Department of Texas Tech University, the soil conditions and environ ment In this area of Texas are capable of growing most importajit wine producing varieties which have not been grown here before because of the legal restrictions (dry counties), and because of the other major money crops which have taken economic precedence,
Dr, Roy Mitchell of the Chemistry Department at Texas Tech Univer sity, has stated that 9f000 new plants of the four most promising varieties were ordered and planted by March 15, 197^ by an associa tion of grape growers centered in Lubbock, These four most promising varieties arej
SV - 12 - 375 (Villard Blanc) which matures late in August and
is used for white wine production,
Seibel #10878 (Chelois) which matures in mid-August and is used for Red wine production,
Seibel #5279 (Aurora) which matures early in August and it is
used for White wine production,
Baco #1 (Baco Noir) which matures in mid-August and is used for
Red wine production.
Each of these four varieties is a hybrid which has been under experimentation by the Chemistry and Horticulture Departments at
Texas Tech for some time. ESTABLISHING THE VINEYARDS
Vineyard soils may vary from blown sands to clay loams, from shallow to very deep soils, highly calcareous to noncalcareous soils, and from low to hi^ fertility. Poorly drained soils and soils contain ing excess salts should be avoided. Deeper and more fertile soils produce higher tonnages. Often times certain varieties of better wine grapes are higher quality when grown in soils of limited fertility and depth,
"Commercial grape varieties are propagated asexually. This is accomplished by utilizing cuttings or making grafts which are grown for one year in a nursery. The cuttings may be of fruiting varieties or of rootstocks. The grafts consist of a segment of a stem of a fruiting variety placed on a rootstock cutting. In Europe grafts are reg ularly used to establish vineyards where root-destroying organisms are present. In California grafts and rxjoted rootstock cuttings are employed. The latter are field budded to the desired fruiting variety in late summer after they are planted in the vineyard," 3
Planting distances range from 3*x3* to 5*xl0' in Europe, while in California where much mechanized harvesting equipment is used, planting distances range from 8*xl0* to 8'xl2*, Training of the vines is done by pruning and tying the vines to supports. The common supports are stakes and wires in commercial production, but trellises and other systems may be used.
Pruning is the most important operation in the vineyard for reg ulating the crop. Pruning has control over the quality of the fruit and wood of the vine for the following year. Annually, 90 - 9^ b^ the year's growth of shoots or canes should be removed. Pruning techniques should be adjusted to the fruiting habits of the variety and to local climatic conditions,- •IP
Grape growth staxts in late spring when the mean dally temperature
reaches 50 degrees F, There is rapid gix)wth after that with blooming
six to eight weeks etfter leafing out. The peak of growth is in early
summer, with the remainder of the summer spent mostly on ripening
of grapes.
Thinning of grapes may be required after berries appear to allow
proper color, maturity and size of grapes. Three methods of thinning
are : Thinning of berries, removal of flower clusters and cluster
thinning.
Where vineyards are unirrigated the only water table available to
vines is from below the soil surface. Cultivation may be required
to rid the soil of weeds that will steal this water from the vines.
On rolling soils or hillsides a winter cover crop should be employed
to prevent soil erosion.
In Irrigated vineyards water competition is of less importajice,
but weeds should still be removed by cultivation to prevent unnecessary
loss of soil nutrients.
Irrigation need only be used when there is a deficiency of water
in meeting the needs of the vines. If irrigating, the soil should
be wet as deep as the roots. After growth begins, the vines should
be allowed to nearly exhaust the soil of water, then irrigate a^aln.
This process should be irepeated until the grapes are nearly ripe,
ENEMIES OF THE VINES
In Califomia and other arid regions the principle insects at
tacking the vines are jAiylloxera, which is a root louse; and the
root knot nematode. These are fought by using resistant root- stocks. Other enemies of grape vines are the grape leafhopper, controlled by DDT and similar chemicals; the grape root worm, the grape leaf roller, and the red spiders, all controlled by some new organic phosphate insecticides in either dusts or sprays. In more humid regions berry moths and various caterpillars and beetles can be controlled with arsenic based chemicals,
A disease affecting grapes in arid regions is powdery mildew, prevented by dusting elemental sulfur on all green parts of the vine.
The viruses which include black knot, Pierce's disease, Fanleaf,
Yellow mosaic, Yellow vein, and others are controlled by planting only certified plants or by soil fumigation. The Black measles can be controlled by spraying the dormant vines with sodium arsenite.
Other diseases affecting vines in more humid regions are black rot, anthracnose, and downy mildew, controlled by use of Bordeaux or organic fungicides,
CLIMATE
Vinifera grapes need long, warm to hot summers and cool winters, for the best development. Winters that reach 0 degrees F, or below will destroy unprotected vines. Frosts in the spring after the vines have started growth will kill shoots and clusters. Winter rains are desirable; summer rains create problems of disease control; rains of long duration in the ripening and harvesting season may cause the fruit to rot.
Raisins are made by drying in the sun. A month of clear, warm, dry weather is required after grape maturation.
Grape production is basically limited to the Temperature Zone, rifferent varieties of grapes grow according to variation due to climate and soil conditions within the Temperature Zone.
Temperature is the most important factor of the climate governing the elapsed time from full bloom to maturity, A unit measuring a ratio of temperature and elapsed time is the degree-day, A Degree - day is 1 degree above 50 degrees F. for 2k hours,
'There are five climatic zones in California which are based on d£^ree-days. From the coldest, I, (less than 2,500 degree-days), II. (2,501 to 3»000), III, (3,001 to 3,300), IV. (3,501 to ^,000), to the warmest, V. (4,001 or more)," 4
The degree-day has control over the Brix, the pH, the total acidity, and color. THE SITE - CRITERIA FOR SELECTION
The client wishes to make the winery operations as efficient as
possible. Wine is produced by use of mechanical equipment. The fail ure of equipment can cause excess heat built up in fermentation to
remain uncooled. This excess heat, if unchecked will result is
spoilage of wine. The client has stated that the site of the winery-
should, if possible, be located in the side of a hill or slope. If
this type of site cannot be located the use of a basement or earth
berms for natural insulation have been requested. This use of the
natural environment will also make the cooling requirements less and
help the cooling apparatus be more efficient.
By Federal and State Regulations the winery must be located in
a wet district, although this is not required for the growth of grapes.
This limits the possibilities of sites to Precinct 2 of Lubbock
County, Precinct 2 is the Southeast quadrant of Lubbock County
and consists of approximately 225 square miles.
The site, if possible, should be located near the vineyards to
avoid bruising, fermentation, and bacterial growth on grapes in
extended travel periods.
Proximity to highways, roads, and rail spurs should be strongly
considered in selecting the site. For required availability of
supplies and ease of shipment and recieving materials.
Location is desireable where economic fuel, electric power, and
manpower are all available. Availability of potable water for use
in winemaking, for steam generation, for cooling, and for clensing
tanks, lines and winery areas is still another very important criteria. The dispoeal of winexy wastes, ship&ent of wine by-products, prevailing winda and the control of insects play other important roles in site aalection.
The site Bust be large enough to acconodate thet
Main Building Offices Labozatozy and Testing Facilities Tasting and Display Buildings or Areas Anenities for workers Boiler and Nachinezy Buildings Crusher and Steaaer Areas Roadways to the Platform Scales Unloading Conveyors Roadways from Loading Platforms to Trucks and Rail Cars for shipping
Separation of circulation patterns should be considered:
a) Raw materials (grapes, musts, and fermentation controls)
casings of supplies, and shipment circulation routes,
b) Visitor routes and parking should be taken into account.
The site should allow for proposed expansion of the facilities.
The site should be well drained with a soil structure adequate to support the required building loads. FEDERAL AND STATE REGUUTIONS
PERMITS
The State of Texas requires a Glass A Winery Permit for the type of
wine production in this winery.
"The Class A Winery Permit authorizes the holder thereof to; a) Manufacture, bottle, label, package, and sell wine containing not more than 2^ alcohol by volume; b) Manufacture and import grape brandy for fortifying pur poses only and to be used only on his liscensed premises; c) Sell same in this State to permit holders authorized to sell same to ultimate consumer in unbroken packages for off-premise consumption; d) Sell same out of state to qualified persons; e) Blend wines and for that purpose only to import wines or grape brandy only from the holders of Non-Resldent Sellers Permits, In such instances the State Tax on such imported wines shsill not accrue until the wine has been used for blending purposes and the resultant product placed in containers for sale. Such a permit to be granted only upon presentation of a •Wine- maker's and Blender's Basic Permit of the Federal Alcohol Tax Unit, The annual state fee for a Class A Winery Permit shall be $50,00," 5
Since wine will also be sold to the public at the winery itself, the client must also hold a "Wine Only Package Store Permit", This permit will authorize the holder thereof to:
a) Purchase ale, wine, and vinous liquors from the holder in this State of Class A Winery, Class B Winery, Wine Bottler's, Wholesaler's and Class B Wholesaler's Permits; b) Sell ale, and wine and vinous liquors on or from liscensed premises at retail to consumer for off-premises con sumption only and not for the prupose of resale, in unbroken original containers only; c) Sell ale, wine and vinous liquors in unbroken original containers of not less than 6 ounces; d) Sell ale, wine and vinous liquors but in quanities of not more than 5 gallons in unbroken original containers in any single transaction; e) Any person holding more than one Wine Only Package Stoe Permit may designate one of the licensed premises as the place for storage of ale, wine, and vinous liquors, and he shall be privileged to tacansfer ale, wine, and other vinous liquors to and from such storage to and from his other licensed premises under such rules and regulations as may be prescribed by the Board, The Annual State Fee for a Wine Only Package Store Permit in cities and towns shall be based upon population according to the last Federal Census as follows: Pojulation Fee 2.000 or less $5,00 2.001 to 5.000 7,50 5,001 to 10,000 10,00 10,000 or more 12,50 The annual State fee for a Wine Only Package Store Permit outside of cities and towns shall be $5«00, except the annual State fee for a Wine Only Package Store Permit within two miles of corporate limits of a city or town shall be the same as the fee required in said incorporated city or town," 6
A Storage Permit will be required for each place of storage, if it is in a different location than other places of Storage,
"The holders of Brewer's Distiller's Winery, Rectifier's Wholesaler's, wine Bottler's and a Class B Wholesaler's Permit shall be authorized to procure Storage Permits, Storage Permits may be used to store in a public bonded warehouse for which a permit has been issued, as well as to store in private warehouses owned and operated by the applicant, A permit must be procured for each place of storage, No Storage Permit shall be granted for any county in which the business of such holder of the Brewer's, Distiller's Winery, Rectifiers, Wholesaler's, Wine Bottler's, or Class B Wholesaler's Permit is located; and no Storage Permit shall be issued to be located in any dry area. No permit need be procurred by the above named permit holders for storage of stock in trade kept on the licensed premises. No additional fee shall be paid for Storage Permits," 7
A Wine and Beer Retailer's Permit should be procurred for the winery. This allows for on or off premise consumption, but not for resale. The annual State fee for this permit is $30,00,
Another permit required by the State of Texas for this winery is the Wine BotUer's Permit. The Penal Auxiliary Codes of 1973 States:
"A Wine Bottler's Permit shall authorize the holder thereof to
a) Purchase and import wine only from the holder's of Non- Resldent Seller's Permits, and their agents who are holders of Manufacturer's Agent's Permits, and purchase wine from Wholesaler's, Class A Winery, Class B Winery, and Wine Bottler's in the State; b) Bottle, re-bottle, label, package, and sell wine to peralt holders in this State authorized to purchase and sell the same; c^ Sell the same to qualified persons out of State; d) With draw wine from a container without State tax stamps and transfer the same to other containers before selling same; e) Keep a permanent record of every purchase and sale, showing the names of persons bought from and sold to the gallonage and the per centum of alcohol by volume. The annual State fee for a Wine Bottler's Permit shall be $150.00" 8
The total amount of fees required by the State of Texas for the
scope of the winery will be a minimum of $242,50 annually. In the
future with expansion of the facilities, larger fees may be required
by the State,
RESTRICTIONS ON THE WINERY
Through the reading of Part 2'^0 of Title 26, Code of Federal
Regulations by the Department of the Treasury - Bureau of Alcohol,
Tobacco and Firearms, the following restrictions and regulations have been noted as having bearing on the design of this winery;
A, The proprietor of a bonded wine cellar (winery) may be required to separate operations within the premises to prevent confusion between operations, to assure proper identifications of each product and to protect the revenue,
B, The owner may store and market commercial fruit products and t^-products which are not taxable as wine. G. Records must be kept and maintained of the kinds and qualities of materials recieved and used, of the products produced and the disposition of such products. If sugar is used, sugar records must be kept,
D, Buildings, tanks (outside), or rooms in which wines are stored or treated must be built of substantial material, and all open ings to such areas (doors, windows, etc.) must be lockable and must be kept locked in the absence of the proprietor or his agents.
E, "Except for necessary openings for ventilation and for passage of water, electric, sewer, or similar lines, the wine cellar shall be separated from adjoining buildings or rooms by suitable partitions; provided +hat where a bonded wine cellar, a distilled spirits plant, a taxpaid wine bottling house, another bonded wine cellar,or a wine vinegar plant are located in contigious buildings or rooms, pipelines may.bfe installed for the transfer of wine. Written application and approval are required for doors in partitions separating the bonded wine cellar from the production facility, bottling premises, or other associated process rooms operated by the proprietor." 9
F, Ingress and egress to the bonded wine cellar must be through a door entering directly from a public street, open yard, or a public hallway. The term "public hallway" means, in fact, that the cir culation area must be used by the public,
G, The wine spirits storage rooms must be securely constructed to prevent unlawful access to the wine spirits. All wine spirits in the proprietor's possession must be stored in this room, and a
Government approved lock must be employed on the door, A sign stating
"Wine Spirits Storage Room" is required above the door of the enterance.
H, Office facilities (desk, chair, file cabinets, etc.) may be required for the use of internal revenue officers, for the storage of Government files and other Government property. A toilet and lavatory facilities should be conviently located and made available
for the use of internal revenue officers,
I, If a room is provided for the handling and storage of taxpaid wine on the premises, it must be separated from the other operations by wire netting or partitions, A sign stating "Taxpaid Room" must be placed over the entrance. The door may open into the bonded area or to the outside of the premises,
J, Inside storage or treatment tanks must be arranged to allow inspection and determination of contents by examining officers. Not less than four feet of space shall be left between top of tanks and ceiling or roof.
K. Outside storage or treatment tanks that are open, except for those used in producing distillery materials, must be under a roof or covering but are not required to be completely enclosed. Closed outside tanks may be located outside the building on the premises; and if the entire premises are not securely fenced, the tanks must be securely fenced or walled in for the protection of the revenue,
L, Stairs and catwalks must be provided for ease in accessibility to all wine spirits additional tanks, wine spirits storage tanks, wine spirits measuring tanks and weighing tanks. Valves for control of wine spirits must be readily accessible,
M, The capacities of all tanks on the premises used in producing wine must be accurately checked by the proprietor,
N, Each tank used for fermentation or storage of wine or for addition of wine spirits shall be permanently marked with a serial number and the capacity in gallons. Tanks having uniform dimensions from the top to bottom are required to be marked with the capacity per inch of depth, also. Single purpose tanks must be permanently marked according to
use such as "Fermenting Tanks", "Storage Tank", etc. Multi-purpose tanks
may have removable signs denoting the current use of the tank.
Other tanks on the premises should also be marked according to
use and capacity,
0. Pipelines for the transfer of wine spirits should have lockable
valves and checkvalves. Wine spirits pipelines on the premises should
be painted either black or blue, throughout the winery,
P, If the wine is to be removed by pipeline upon determination
of tax, one or more closed tanks must be provided in the winery
for measurement of wine,
Q, The pipeline for transfering taxpaid wine from the bonded wine
cellar to the taopaid wine bottling house must be exposed to view
throu^out its length. Valves in this pipeline must be lockable,
R, The proprietor of the winery must provide accurate instruments for weighing, measuring, and testing. Equipment for the testing of alcohol content and measuring the volume of wine removed, the capacities of tanks and containers, and equipment for weighing materials recieved and used in the production of wine, must be provided by the proprietor,
S, Application to the regional commissioner must be made to recieve approval of the location for and the establishment of a winery, A permit to engage in the production of wine must also be secured from the Department of the Treasury, This permit is the Wine Producer's
Basic Permit, In using the Wine Producer's Basic Permit the premises of production of wine are designated as a bonded winery.
If instead a Wine Blender's Permit or a Wholesaler's Basic Permit is ' '"f'T,r"*f?'*"'-'t+'t!;'-*''-
UJIMt PgCC?UCTlL7H ^f^f?^ There are seven basic steps in the production of red and white table wines:
a) Crushing: Grapes are crushed and stemmed
b) Fermentation: yeast is added to the wine musts and the yeast
transforms the sugar in the musts to make wine
c) Storage: Secondary fermentation of red wines. If there is
no required use for a storage tank in the near future, it may
be used to age a large bulk of wine. White wines require only one
fermentation and can be transformed directly from the fermentation
to the cellar,
d) Cellar: Blending, finishing, filtering, racking, refrigeration,
and other such wine operations occur. Bulk wines (in barrels)
will come directly from fermentation to the cellar. Bottle
wines will go first to the Bottling Department then back to the
cellar for racking and aging,
e) Bottling: Packaging the bulk wine into smaller containers
(gallons, "I" gallons, quarts, fifths, and tenths). These containers
are filled, then sealed with closures (corks, caps, plastic corks).
During the bottling process they are also labeled.
f) Casings: packaging of bottled wines, that are recieved either
from the cellar or from bottling, into cardboard cases for ship
ment,
g) Shipping! transfer from the winery to distribution channels FACILITIES REQUIRED
Grape Recieving Area
Platform scales Testing Facilities
Crushing Facilities
Unloading area Conveyors to crusher - stemmer Stem recieving Sump area (Pumping crushed grapes to fermentation) Hauling facilities
Fermenting Room
Tanks for recieving of red and white grapes musts Tanks for fermenting of red grape musts Separation of free-run juice into closed tanks for white musts fermentation
Storage Room
Completion of fermentation in tanks or in bulk
Here wines are racked, filtered, fined, aged, and stabilized
Bottling Room
Bottle Storage Room Casing Room
Shipping Department
Laboratory
Here quality of grapes, fermentation, new wines and finished wines are checked Research and Development
Boiler
Refrigerator Compressor
Water Cooling Tower
Machine Shop
Repair Maintainence Construction operations Working areas creating off odors or subject to contamination should be separated from the wine storage areas.
Adequate washrooms and toilet facilities should be provided
Other employee facilities shall be required according to the number of employees.
EMPLOYEES REQUIRED
There will be a range of 5 to 10 employees depending on the season.
Employees will be trained to operate all winery equipment and will
shift from job to job as the need arises. For example, at harvesting
time the weighing, crushing, and pumping into fermenting tanks will be required. Then after the heavy crushing period, the employees will concentrate particularly on the fermentation process. This shift in procedures occurs several times through the year. GRAPES
Based on the usage, there are five types of grapes; wine grapes,
raisin grapes, table grapes, sweet juice grapes, and canning grapes.
There are around 8,000 varieties of grapes, all of which will ferment
into a kind of wine when crushed. Most of these varieties can be
dried or eaten fresh.
However, only a relatively few will produce standard or high
quality wines. Commercial raisins are produced largely from three varieties, and less than a dozen varieties are grown as table grapes.
The major portion of sweet juice in America is produced from one variety,
and only one variety is used for canning,
"A wine grape may be defined as a variety known to be capable of producing an. acceptable wine in some locality. Table (or dry) wines require grapes of high acidity and moderate sugar content, while desert wines (or sweet wines) are more palatable if the grapes are high in sugar and moderately low in acidity. In addition to the constituent balances just stated, high quality wines, which are outstanding in bouquet, flavor, and general balance, require that the grapes utilized in their production possess special characteristics, such as those of the White Riesling, Semillion, Cabernet Sauvignon, Tinta Madera, and similar varieties when they are grown under favorable climatic conditions," 10
Raisins are dried grapes. These characteristics are required
for a good raisin variety: A soft texture, little tendency to become
sticky, seedlessness, a marked and pleasing flavor, large or very
small size. The Thompson Seedless, Muscat of Alexandria, and Black
Corinth varieties are the only ones meeting these requlrementso
Table grapes are used fresh for food or decoration. Their
characteristics must be: attractive appearance, pleasing taste, and if possible, large size, brillant color and unusual form. If they
are shipped great distances or stored for a considerable period,
firmness of pulp, toughness of skin and adherance to the pedlcad are very important. The Flame Tokay, Emperor, Malaga, Red Malaga, Almeria, and Ribler possess these qualities.
Sweet juice grapes are crushed, then the juice is pasturized or filtered and used for sweet juice. Concord is the major variety for this use in the United States, White Riesling, and Chasselas dore are more prominent for this use in Europe,
Thompson Seedless grapes are usually used for canning grapes to make fruit salads or fruit cocktails,
WINES
There are five basic classes of wines: appetizer wines, red dinner wines, white dinner wines, desert wines, and sparkling wines.
These five classes have many different types of wine in each class, however for the purposes of this thesis only red and white dinner wines will be discussed. This is due to the goals of the client.
The better known types of wine in the red dinner wine class are as follows: Burgundy, Claret, Rose, and Vino Rosso, The better known wines of the white dinner wine class are as follows: Chablis,
Rhine Wine and Sauteme, Both classes of wine contain from 10^ to 1^ alcohol.
Burgundies are full - bodied, dry red dinner wines traditionally heavier in flavor, body, bouquet, and deeper in color than are Clarets,
Burgundy in California is made from Camay, Petite Sirah, Pinot Noir, and Refosco grape carietles. Burgundies and Clarets are often made if possible, large size, brillant color and unusual form. If they are shipped great distances or stored for a considerable period, fimmess of pulp, toughness of skin and adherance to the pedical are very important. The Flame Tokay, Emperor, Malaga, Red Malaga, Almeria, and Ribler possess these qualities.
Sweet juice grapes are crushed, then the juice is pasturized or filtered and used for sweet juice. Concord is the major variety for this use in the United States, White Riesling, and Chasselas dore are more prominent for this use in Europe,
Thompson Seedless grapes are usually used for canning grapes to make fruit salads or fruit cocktails,
WINES
There are five basic classes of wines: appetizer wines, red dinner wines, white dinner wines, desert wines, and sparkling wines.
These five classes have many different types of wine in each class, however for the purposes of this thesis only red and white dinner wines will be discussed. This is due to the goals of the client.
The better known types of wine in the red dinner wine class are as follows; Burgundy, Claret, Rose, and Vino Rosso, The better known wines of the white dinner wine class are as follows: Chablis,
Rhine Wine and Sauteme. Both classes of wine contain from 10% to m% alcohol.
Burgundies are full - bodied, dry red dinner wines traditionally heavier in flavor, body, bouquet, and deeper in color than are Clarets.
Burgundy in California is made from Camay, Petite Sirah, Pinot Noir, and Refosco grape carietles. Burgundies and Clarets are often made from the same grapes.
Clarets are dry, pleasingly tart, light or medium bodied dinner wines that are ruby-red in color. Claret varieties are Cabernet
Sauvgnon, Ruby Cabernet, Carignane, Mataro, Mondeuse, and Zlnfandel,
Rose is a pink dinner wine with a great versatility because of its light-bodied, fruitiness. It ranges from dry to slightly sweet.
Rose varieties Include Cabernet, Gomay, Grenache, and Grlnolino grapes.
Vino Rosso wines are usually labeled with Italian type names showing that they are "family wines". They are usually semi-sweet to slightly sweet, medium to heavy bodied, ruby-red in color and blander or softer in flavor than other red dinner wines,
Chablis is a very dry wine with a fruity flavor, and a pale gold color. It is slightly fuller-bodied and less tart than Rhine
Wine, Varieties for its production include Pinot Blac, Chardonnay,
Burger, Golden Chasselas, Green Hungarian and several others,
Rhine Wine is a completely,dry, pleasingly tart, light-bodied white dinner wine that is pale gold or slightly greengold in color.
Originally Rhine Wines were produced only from Riesling varieties, but in this country today many other varieties are used in its production,
Sauternes are golden, fragrant, full-bodied, white dinner wines that range from dry to sweet. Traditionally Sauterne is a blend of three varieties, Semillion, Sauvignon Blac, and Muscadelle du Bordelais, however various assortments of blends are used in the United States.
There are other types of wines in both classes, but this brief description has covered the better known and used wines in the United States. AREA MARKET STUDY Determination of Shipping Radius
In a recent interview with Don McCown, wine buyer for the Pinkie's
Liquor Store Chain, he stated that very few wineries deal with the distribution or marketing of their own wines. This is disregarding their sales at the winery'.
The wineries sell directly to distributing companies in wholesale lots. Most of these sales are in case form. After that sale it is the distributors responsiblity to promote and market the wines. Exceptions to this are such wineries as Gallo, who advertise nation-wide and may market their own wine.
The scale of this winery is so small in comparison to Gallo and
Italian Swiss Colony Wineries, that all wines will be considered to be sold 'directly to a distributor except for on the premise sales.
If one distributor is not marketing the wine properly or if sales are not high enourh, another distributor may be engaged by the winery.
Example: Pinkie's Liquor Stores 23 Outlets
* 75»000 Bottles quarterly (half pints through gallon bottles)
* 300,000 Bottles annually If the average bottle size is a fifth (1/5 gallon), then 300,000/5 is 60,000 gallons of wine per year.
This is just for 23 liquor stores, and the highest concentration of wine sales is in five of these stores.
In an interview with Inspector William E. Thomas of the Texas
Alcoholic Beverage Commission, his records showed: * Tax revenue (1973) from wines - $2,929,619.00 * state tax per gallon: (1973)
Wines not over 1^ alcohol by volume - $.17 / Gallon
Wines 14^ - ZU^ alcohol by volume - $,3^ / Gallon
Sparklir^ Wines - $.^3 / Gallon
* Consumption (Total) 1973 9.503.^16 Gallon
* Consumption (per capita) ,8i|.88 Gallon
Judging from the examples and from the number of retail outlets in Texas alone, there is a very good market for wine. TEXAS LIQUOR CONTROL BOARD
Austin, Texas
RULE AND REGULATION NO. 2^A-1
In Re; Wine, Restricting Bottling, Allowing Wine Purchases,
(1), No holder of a Wine Bottler's Permit, nor any of his agents,ser vants or employees, shall bottle any wine other than that which is purchased or imported by such permittee, and owned by him.
No holder of a Class A or Class B winery permit, and no agent, servant or employee or either, shall bottle ai.y wine other than that which is manufactured or blended by such permittee.
This Rule and Regulation shall not prevent the holders of Wine Bottler's Permits from purchasing tax-free wine from one another provided in such instances a Purchase Certificate prescribad by the Board shall be filled our and signed by the purchaser and filed with the Board as hereinafter provided.
Said Purchase Certificate shall be made on Form 216, attached hereto and made a part hereof, and which Foirm is hereby adopted by the Texas Liquor Control Board for such purposes. In such Certificate the purchaser shall show date of purchase, from whom purchased, seller's Permit number and invoice number, number and size of containers, and total wine gallons, making separate gallonage entries for wines containing IJ^ of alcohol by volume and under, and for wines containing over 1^ and not more than Zk% of alcohol by volume.
Said Purchase Certificate shall be signed by the purchaser or his authorized representative and shall be sworn to before a Notary Public or other person authorized to administer oaths. All information required by Form 216 shall be completely given, and said purchaser's Certificate shall be filed not later than the tenth day of the month following the month: in which the purchase is made.
(2). Rule and Regulation No, 24A dated October 18, 1937, promulgat ed by the Texas Liquor Control Board, is hereby repealed, but said Ride and Regulation shall remain in full force and effect until this order is published as required by law,
(3), If any section, portion, clause, or part of this order be held invalid, the same shall not affect any other section, portion, clause or part thereof.
It Is so ordered this the l^th day of August, A,D, 1939
Published September 5, 1939. Texas Liquor Control Board TEXAS LIQUOR CONTROL BOARD
Austin, Texas
AMENDED RULE AND REGULATION NO, 30B-1
In Re: Sanitary Requirements for Wineries, Wine.JBottler's, and Rectifiers
Section 1, Each permittee operating under a Winery, Wine Bottler's or a Rectifier's Pemit shall operate in a building -
(a) which is completely floored;
(b) which shall have a separate space set aside and known as the Bottling Deaprtment, in which the cleaning of bottles, the filtration and bottling of wine, and the stoppering and souling of filled bottles shall be performed.
(c) in which the entire floor of the bottling department is in good repair and constructed of concrete, brick, tile, asphalt, macadam, or other composition material laid so as to be impervious to water an
(d) having whole and sound walls and ceiling;
(e) in the bottling department of which there is window space evenly distributed and equal to or greater than one-tenth of the floor space, to give needed natural light during the daylight hours, or which is lighted artificially with at least one 25 watt electric light, ot its equivalent for each 100 square feet of floor area, reasonably evenly distributed;
(f) which is wfell ventilated at all times;
(g) in which there is no toilet opening directly into any part of the bottling department or space where crushing or pressing is done;
(h) which in provided with handwashing facilities consisting of a lavatory, soap and individual towels;
(i) in which outside doors, windows and ventilators are effective ly screened with 16 mesh to the inch, or finer wire screen cloth;
(j) in which all screened doors shall be outward opening and of the automatically closing type.
Section 2. It is provided, however that Section 1 of the Rule and Regulation shall not apply to wineries none of whose products are sold to the holder of a retailer's wholesaler's, or bottler's permit.
Section 3. The toilet and lavatory shall be maintained in a state of full efficience. and shall be clean at all times. Durable, legible signs shall be posted conspicuously directing employees to wash their hands before returning to worft.
Section 4. The pumps, filters, bottling machines, rubber tubing, Plplngi bose and all other equipment or machinery coming in contact with fruit or vegetable juices, grape must, or wine shall be throughly cleaned by flushing with a one percent sal soda or chlorine solution and rinsing twice with clean water Immediately after each use. Such equipment and machinery shall be flushed with clean water before each use Immediately after any period of disuse, greater than six hours, and shall be sterilized with a hypochlorite or other solution contain- int between 50 and lOO parts oer million available chlorine and rinsed three times by flushing with clean water before each use and immediate ly after any period of disuse exceeding six days.
Section 5t If the bottling room, including the floor, was in existence when this Rule and Regulation became effective, a tight floor of toungs and groove flooring, rubber composition, or sheet metal, which has been painted or otherwise treated to make it waterproof, may satisfy the floor requirements for these rooms, until such floor needs repair, or is destroyed or removed, ot is in any way changed in its construction, at which time the floor shall be entirely constructed to conform to the requirements of Section 1(c),
Section 6, The floor of the bottling department shall at the end of each working day be swept and flushed or scrubbed until clean. All floors shall at all times be free of trash and articles not used in regular work, such 3LS empty cap cartons, paste board boxes, etc.
At the end of each season of usage and at the end of each period of six working days, such floors shall be sterilized by washing with a solution containing at least 200 parts per million of available chlorine, or by burning sulphor in the closed rooms,
Sftq>t4,on 7« All shelves, tables, racks, etc., used in the bottling of wine shall be scrubbed clean with soap and water, ©r other cleaning agent, and rinsed at the end of each period of usag^, and shall be wi^shed with clean water before each use Immediately after a 2h hour interval of disuse, and shall be sterilized with a chlorine solution, containing at least 50 parts per million of available chlorine at intervals of six working days.
Unless the boards of table tops, racks, and shelves are tight fitting, they shall be separated by spaces at least 3/8 of an inch wide.
Section 8. All bottle caps and stoppers shall be stored only in dust proof containers until used. They shall be covered at all times as to be dust free.
Section 9, All fruit or vegetable juice, grape must, or wine which is spilled on the outside of any keg, barrel, tank or vat, shall be com pletely removed by rinsing with water at the end of each day. The outside of all kegs, barrels, vats, tanks, etc,, shall be clean at all times.
Section 10, All kegs, barrels, tanks, vats, etc., used as containers during fermentations of fruit or vegetable juices, or grape musts, or during racking of wine, shall, Immediately after being emptied, be freed from lees, cheese or other solid matter which might adhere to the inside of the container by shaking the container with a chain or other heavy, flexible object or by scrubbing with a stiff brush. Such container shall then be washed with a one percent solution of sal soda, rinsed twice with water, and sterilized (1) with a sulphur dioxide as by burning sulphur, or by introducing sulphur dioxide from a cylinder or from any other source, (2) or by exposure to a jet of steam for at least three minutes, and shall be closed to exclude air currents and dust until filled or refilled.
All kegs, barrels, tanks, vats, etc., used for storage of wine shall immediately after being emptied be washed with a one per cent sal soda solution, rinsed twice with water and sterilized by either of the methods listed above in this section.
Section 11, A, All wine bottled, sold or offered for sale in this State shall be bottled in new and unused bottles,
B, All new bottles shall before being filled be rinsed by spraying with water or by blowing with air in an air cleansing device, designed ^nd normally used for cleaning new bottles by blowing with compressed air.
Section 12, All barrels, kegs, vats, or tanks used in the manufacturing, blending or storage of wine and all open gravity filters, shall be kept covered at all times while being used, to exclude all dust, or other exteraneous matter.
Section 13. Each pennlttee whose business includes the filling of bottles shall be equipped with end use at all times a mechanical bottling machine. The term "mechanical bottling machine" as used in this Rule and Regulation refers to a device having one or a series of nozzles, made of metal, wood, or of ar^y nonflexible material which is impervious to water and which is capable of conveying wine into the bottle or botf.es being filled with wine, each of such nozzles or devices being equ}.pped with a readily cleanable mechanical valve which can instantan eously start or stop the flow of wine through the nozzle into the bottle. When said bottling machine is In operation such nozzle or nozzles shall be Inserted into bottles being filled,
Sectionl4, All transfers of wine from one container to another shall be carried out through hose or piping, the flow being maintained either by pump or by gravity, Siphonage shall not be Induced by suction throu^ the mouth. This shall apply also to the transfer of fruits or vegetable juice, grape must, etc,, used in the manufacture of wine.
Section 15. All wine shall be filtered in the process of being bottled either by means of a gravity filter, or a power filter, irtiereby all solid matter is removed. Any filtering meduum, such as cloth or filter pulp, ^rtilch is to be re-used after any period of disuse exceeding one hour, shall be throughly cleaned by washing and sterilizing after cleaning by an approved process.
Section 16, All accumulation of bottles, fragments and other rubbish shall be kept in appropriate, covered receptacles or containers, and shall be removed from the bottling plant daily.
Section 17, No person, firm, corporation, or association engaged in the manufacturing, bottling, blending, or rectifying of wine in this State, shall work employ or keep in their employ, or on or about any said place any person infected with or affected by any infections, or contaigious disease, or work or employ any person to work in or about said place or deliver any alcoholic beverages from said place, who at the time of his employment had not in his possession a certificate signed by the City or County Health Officer, residing in the City or County where said person is to be employed, attesting the fact that the bearer had been examined by such physician within a week prior to the time of employment and that said examination disclosed that fact that such person to be employed was free from any infection or contagious disease; or fall to institute and have made medical examination of all employees at intervals of time not exceeding six months, and after such examinations promptly discharge from their employment in or about said place after such exam inations any and all persons found to be infected with or affected by an infectious or contagious disease.
Section 18. All employees of any permittee herein mentioned handling wine shall wear clean clothes, at all times while thus employeed. Arran gements facilitating this observance of personal hygience by employees actually engaged in the bottling, manufacturing, rectifying or blending of wine shall be maintained by the management of the Winery, Bottling Plant of Rectifying Plant,
Section 19. All bottles filled with wine In this State shaJ.1 be stoppered by means of new corks or new screw caps.
Section 20, All botiles filled with wines in this State shall be prot ected from tampering, or contamination by being sealed immediately after bottling with seals of a type which must be irreparably mutilated or destroyed before the bottle can be opened. Such seals shaJJ. not be made of paper.
Section 21. All spilled wine, fruit or vegetable juices except that which may be recovered in a sanitary receptacle normally attached to and used to recieve overflow from the bottling machine, shall be treat ed as waste and shall not be sold for human consumption.
Section 22. It shall be unlawful for any holder or owner of a winery, wine bottler's or rectifier's permit or ai^ agent, servant or employee to fail to or refuse to comply with each and every provision of this Rule and Regulation,
Section 23, No permit shall be Issued to, or renewed by, any winery, wine bottler's, or rectifier, unless and until the applicant therefor shall have shown to the satisfaction of the Board or Administrator thereof, that the pivr.ises and appurtenances thereto, appliances and all equipment of the applicant are suitable and adequate for compliance with this Rule and Regulation/
Section 2k, Rule and Regulation No. 30-B 1, dated August 14th, I939 promulgated by the Texas Liquor Control Board, is hereby repealed but said Rule and Regulation shall remain in full force and effect until this order is published as required by law.
Section 2^, If any section, portion, clruse, or part of this order be held invalid, the same shall not affect any other section, portion, clause, or part thereof.
This amended Rule and Regulation is to become effective the 1st day of December, A.D. 1947. TEXAS JLIQUOR CONTROL BOARD
* * - • AUSTIN, TEXAS
AMENDED RULE AND REGULATION NO. 8C-X
In Re: Labeling and Advertising of *Vine
ARTICLE I. DEFINITIONS
As used in this rule and regulation:
(a). The term "Act'* means the Texas Liquor Control Act.
(b). The term "Board" means the Texas Liquor Control Board.
(c). The term "Administrator" means the Administrator of the Texas Liquor Control Board.
(d). The term "permiitoe" shall mean any person who is the holder of a Permit provided for in Article I of the Act, or any agent, servant, or employees of such person.
(e). The term "wine" means (i) wine as defined in Section 3-a, Article I of the Act, whether or not containing added brandy or other spirits, and (2) other alcoholic beverages not so defined, but nnade in the nnanner of wine, including sparkling and carbonated wine, vermouth, cider, and perry; in each instance only if containing not less.than 4 per centum of alcohol by weiffht and if for non-industrial use.
(f). The term "pure condensed must" means the dehydrated juice or muat of sound ripe grapes, or other fruit, concentrated to not nnore than 80 (Balling), the composition thereof remaining unaltered except for removal of water; the term "restored pure condensed must" means pure condensed must to which has been added an amount of water not exceeding the amount removal in the dehydration process; and the term "sugar" means pure cane, beet, or dextrose sugar in dry form containing, respectively, not less than 95 per cent actual sugar calculated on a dry basis.
(g). The term "added brandy or other spirits" means spirits distilled exclusively from (1) grapes, citrus fruit, or fr ait of their products or residues, or (2) grape wine, citrus wine or fruit wine, or (3) the fruit pomace residuam of such wines. The term "alcohol" means ethyl alcohol distilled at or above 190^ proof.
.1- AMENDED RULE AND REGULATION NO, 8C-1 (Cont.) t * ' Eptfuntliorated before, during, or after fermentation by either of the following •nethods:
(1). By adding, separately or in combination, dry sugar, or such in annount of sugar and water solution as will not increase the volume of the :aicesulting-product more than 35 per cent; but in no event shall any product so tn*meliorated have an alcoholic content, derived by fermentation, of more than .4 per cent by volume, or a natural acid content, if water has been added, of less Jian 5 parts per thousand, or a total solids content of more than 22 granns per 00 cubic centimeters.
(2). By adding pure condensed grape nnust in any quantity, or i;h#«parately or in combination, not more than 20 per cent by weight of dry sugar, e Jr not more than 10 per cent by weight of water,
provided further, that wine used solely for blending, medicinal or vdndustrial purposes nnay contain not to exceed 24 per cent alcohol by volume, ind wine used solely for sacrannental purposes may possess such alcoholic :oatent as required by ecclesiastical codes. S£ The maxinnum volatile acidity, calculated as acetic acid and exclusive jf sulphur dioxide, shall not be, for red table wine, more than 0.14 gram, and or all other wine, more than 0.12 gram, in both cases per 100 cubic centi- Tieters (20 degrees C). e The maxirr.um sulphur dioxide content of any wine shall not be greater ;han 350 parts per million of total sulphur dioxide of sulphites expressed as sulphur dioxide. ibe (b). "Table wine" (including "light wine", "light grape wine", "light red wine", "light white wine", and "natural wine") is wine containing not to Jxceed 14 per cent alcohol by volume. ;t (c). "Red wine" is wine which contains the red coloring matter of the skins, juice, or pulp of grapes, "white wine" is wine which does not contain :he red coioring matter of the skins, juice, or pulp of grapes, and "pink" or 'rose" wine is wine which contain partial red coloring of the skins, juice or 3ulp of grapes, (d). "Dessert wine" (including "appetizer wine") is wine containing more :han 14 per cent alcohol by volume, and not to exceed 21 per cent alcohol by /olume, "Angelica", "Madeira", "Malaga", "Marsala", "Muscatel", "1 ort", 'White Port", "Sherry", and "Tokay" are types of dessert wine containing added grape brandy or other spirits derived from grapes or grape products,
.3- AMENDED RULE AND REGULATION NO. 8C-1 (Cont.) ' •'
(e). "Crackling wine" (or "Petillant wine" or "Frizzante wine") is a sparkling light wine less effervescent than champagne, made by limited fernnentation within the bottle, and may be designated either as "Sparkling wine" or "Crackling wine" ("Petillant wine" or "Frizzante wine").
Class 3. Carbonated wine. "Carbonated wine" (including "carbonated grape wine", "carbonated red wine", "carbonated pink (or rose) wine", and "carbonated white wine") is wine made effervescent with carbon dioxide other than that resulting solely from the secondary fermentation of the wine within a closed container, tank or bottle.
Class 4. Fruit wine. (a). "Fruit wine" is wine produced by the normal alcoholic fermentation of the juice of sound, ripe fruit, (other than grapes) including pure condensed fruit must, with or without added fruit brandy or fruit spirits distilled from the same kind of fruit as the wine to which such fruit brandy or fruit spirits is added, and containing not to exceed 21 per cent of alcohol by volume, but without any other addition or abstraction whatsoever except such as may occur in normal cellar treatment;
Provided, that the product may be ameliorated before, during, or after fermentation by adding pure condensed fruit must nnade of the same kind of fruit as the wine to which it is added, or, separately or in combination, dry sugar or such an amount of sugar and water solution as will not increase the volume of the resulting product more than 35 per cent; but in no event shall any product ameliorated with sugar, water, or both, have an alcoholic content, derived by fermentation, of more than 14 per cent by volume, or a natural acid content, if water has been added, of less than 5 parts per thousand, or a total solids content of more than 22 grams per 100 cubic centimeters.
The maximum volatile acidity, calculated as acetic acid and exclusive of sulphur dioxide, shall not be, for natural fruit wine, more than 0.14 gram and for other fruit wine, more than 0.12 gram, per 100 cubic centimeters (20 degrees C.).
Fruit wine used solely for blending or industrial purposes may contain not to exceed 24 per cent alcohol by volume, and fruit wine used solely for sacramental purposes may possess such alcoholic content as required by ecclesiastical codes. The class or type of fruit wine shall not be deemed to be altered: (1) where such wine is derived from fruit having a high normal acidity, if the unfermented residual sugar content, derived from added sugar, is not more than 20 per cent by weight, and the content of natural acid is not less than 7.5 parts per thousand, or (2) where such wine is derived exclusive ly from loganberries, currants or gooseberries, respectively, the normal acidity of which is 20 parts or more per thousand, if the volume of the resulting
-5- AMENDED RULE AND REGULATION NO. 8C-1 (Cont.)
(b). "Specialty sweetened wine" is wine which has a total solids content of more than 17 grams per 100 cubic centimeter but not more than 22 grams per 100 cubic centimeters. Such wine shall contain as a part of the class and type designaUon the words extra sweet", "specially sweetened", "specially sweet", or "sweetened with excess sugar".
(c). On wines sweetened with sugar in excess of the maximum quantities specified in Federal Internal Revenue Regulation 7, "A^ine" sweetened with excess sugar shall be stated as part of the class and type designation.
Class 7, "Retsina wine" is grape table wine fermented or flavored with resin.
Section 3. Grape type designations, (a). A name indicative of a variety of grape may be employed .s the type designation of wine if the wine derives its predominant taste, aroma, and oth«r charr.ctcristics, and at least 51 per cent of its volume, from that variety of grape. If such type designation is not known to the consumer as the mme of grape variety, there shall appear directly adjacent to such designation an explanatory statement as to the significance thereof.
Section 4. Appellation of origin, {TI). A wine shall be entitled to an appcUa- " tion of origin if (1) at least 75 per cent of its volume is derived from both fruit or other agricultural products both grown and fermented in the place or region indicated by such appellation, (2) it hns been fully produced and fioished within such place or region, and (3) it conforms to the requirements of the laws and regulations of such place or region governing the composition, method of production and designation of wine s for consumption within such place or region of origin.
(b). iVincs of any defined cl:-SS or type which are labeled or advertised under an appellation of origin such is "Spanish", "New York", "Ohio", "Finger Lakes", "California", etc, shall meet the requirements of the standards herein prescribed applicable to such wines and shall, in addition, contain the minimum percentage of alcohol and conform as to conr\position in all other respects with all statidrrds of identity, quality and purity applicable to wines of such classes or types marketed for consumption in the place or region of origin.
For example, all grape wine bearing labels showing "California" as the origin of such wine, shall be derivtd one hundred per cent from grapes grown and wine from such grapes fermented within the State of Cilifornia, shall contain no sugar or material containing sugar, other than pure condensed grape must; and in the case of " vngtlica", "Madeira", "Malaga". "Marsala",
-7- AMENDED RULE AND REGULATION 140. 8C-1 (Cont.) exclusive of sulphur dioxide, in excess of 0.14 gram per 100 cubic centimeters (20 degress C).
(3). Any wine for which a standard of identity is prescribed in these regulations which, through disease, decomposition, or otherwise, fails to have the composition, color, and clean vinous taste and arom% of normal' wines 'coofornung to such standard.
(4). v^'ine in any class or type containing added water, or sugar and water solution, in excess cf the quantities expressly authorized for standard Wine made from the same kmd or kitids of materials as prescribed in Section 2 of tht se regulations. '
Section 7. Coined Names. (^). The sali- in this State of wines, identified on the Idbcls ^r in advertisen^ents by a type of brand designation which innplics mixtures of wines for whiph standards of identity arc-established in these Regulari..ns, <.r which identifying type cr brand designation resembles an established wine type name such as "\ngeUca'', "K:adcirV*, "MuscUel", "i-iri", "Uhite r-:)rt", "Sherrv", "Tokay", Sauterne", 'Claret", "Burgundy", etc, is hereby pr..h'Oitod.
(b). The salt in this Stcte of ^ines or combin^tiond of wine and other alcoholic bcveregefl wnich contain on the labels stat.ments such as "whiskey wini ", "rum and wine", "^in ^nd win.-", "beer r.nd wine", etc. or simulations of such combinations is hereby prohibited.
Section 8, Containers, (a). The sale of wine in any container originally designed for a product otucr than wine or in iny coatp.iner the design or shape o£ which would tend to mislead the consumer as tc the nature of the contents is hereby prohibited.
(b). The sale of wine in c jntainers which havv- blow, branded, or burned th«.rein the name or other distinguishing mark of any person engaged in business -^s i wine producer, importer, wholesaler, or bottler or any other person different fr -m the person whose name is required to appear on the brand label, is hereby prohibited.
(c). The capacity of containers for wine, bottled in the United States and offered lor sale in Texas, shall be limited to the following sizes: one gallon. 1/2 gallon. 1 qu.-%rt, 4/5 quart, 1 pint, 4/5 pint, 2/5 pint. 6 ounces, for all wines; 4/5 gallon and 2/5 giU^n for wines bottl.d in tl-aditionU bordeaux or burgundy shapes (including still, sparkling, and carbonated wines); 15/16 quart for aperitif wines only; ^nd l/2 pint for wines bottled in traditional chianti or round shapes.
-9- AMENDED RULE AND REGULATION NO. 8C-1 (Cont.)
(d). There shall be stated on the brand label, or on a separate label affixed in immediate proximity thereto on the same side of the container, in readily legible fornn: ...
(5). Alcoholic content, (a). Alcoholic content shall be stated in the case of wines containing more than 14 per cent of alcohol by volume, and, in the case of wine containing 14 per cent or less of alcohol by volume, the alcoholic content may, but need not be, stated. Any statement of alcoholic content shall be made as prescribed in (b) below.-
(b). Alcoholic content shall be stated in tcrnas of percentage of alcohol by volume, and not otherwise, as provided in either subparagraph (X) or (2) be Low. (1). "Alcohol % by volume". L^xccpt as provided in (c) below, a tolerance of 1 per cent, in the case of wines containing more than 14-p'er cent of alcohol by volume, and of 1. 5 per cent, in the c.ise of wines containing 14 per cent or less of alcohol by volume, will be pernnitted either above or below the stated percentage.
(2). "Alcohol % to % by volume". Except a& provided in (c) below, a range of not nnore than 2 per cent, in the c^se of wines con taining n:ore than 14 per cent of alcohol by volume, and of not more than 3 per cent, in the case of wines containing 14 per cent or less of alcohol by volunitj, will be permitted between the mininnum and maximum percentages stated, and no tolerance will be permitted either below such minimum or above such maximum,
(c). Regardless of the type of statement used and regardiess of tolerances normally permitted in direct statements and ranges normally, permitted in maximum and minimum statements, alcoholic content statements, whether required or optional, shall definitely and correctly indicate the class, type, and taxable grade of wine so labeled and nothing in this section shall be construed as authorizing the appearance upon the labels of any wine of an alcoholic content st:;tement in terms of maximum and minimum percentages which overlaps a prescribed limitation on the alcoholic content of any class, type, or taxable grade of wine, or a direct statement of alcoholic content which indicates that the alcoholic content of the wine is within such a limita tion when in fact it is not.
(6). Net contents, (a). Net contents for which a standard of fill is prescribed in Section 8 (c) shall be stated in the same manner and form in which such standard of fill is set forth in said Section.
-11- AMENDED RULE AND REGULATION NO. 8C-1 (Cont.)
(4), Any statement, design, device, or representation of or relating to analyses, standards, or tests, irrespective of falsity, which is likely to mislead the consumer. ' -
(5). Any statement, design, device, or representation of or relating to any guaranty, irrespective of falsity, other than a bona fide guarantee to refund the purchase price if the consumer is dissatisfied.
(6). Any statement that the wine is produced, blended, bottled, packed, or sold under, or in accordance with, any municipal, State or Federal authorization, law, or regulation; and if a municipal, State or Federal license, registry or permit number is stated, the number shall not be accompanied by any statement relating thereto except the kind or character of the license, registration or pernriit to which the number pertains, in relatively inconspicuous type size.
(7). Any statement, design, or pictorial representation relating to the armed forces of the United States or the American flag.
(8), Any statement, design, device, or representation (other than a statement of alcoholic content) which tends to create the impression that the wine has been fortified or contains distilled spirits, or has intoxicating qualities.
(9). Any statement of age or representation relative to age (including words or devices in any brand name or mark), except that, in the case of vintage wine, the label may state the year of vintage, but no other age representation in respect thereto. The use of the word "old" or other word denoting age, as part of the brand name, shall not be deemed to be a representation relative to age if the word "brand" appears in direct conjunc tion with such brand name, in letters of equally conspicuous color and at least one-half the size of the lettering in which such brand name appears. Truthful reference of a general and informative nature relating to methods of wine production involving storage or aging, such as "This wine has been mellowed in oak casks", "Stored in small barrels", or "Matured at regulated temperatures in our cellars", may appear, but only in an inconspicuous manner and then only on back labels or on other matter accompanying the container,
(10). Statement of miscellaneous dates. No date, except as provided in the foregoing paragraph hereof, shall be stated unless, in addition thereto, and in direct conjunction therewith, in the same size and kind of printing there shall be stated an explanation of the significance of such date; provided, that if any date refers to the date of establishment of any business, such date
13- Section lA. Prohibited statements, (a). The advertisement shall not contain:
(1). Any statement, design, device or representation which is prohibited by these regulations from appearing on the label of the advertised product.
(2), Any statement of or any statement likely to be regarded as a statement of alcoholic content.
(b). Confusion of brands. Two or more different brands or lots of wine shall not be advertised in one advertisement, or in two or more advertisements in one issue of a periodical or newspaper, or in one piece of other written, printed, or graphic matter, if the advertisement tends to create the impres sion that representations made as to one brand or lot apply to the other or others, and if as to such latter the representations contravene any provision of this Article or are in any respect untrue.
(c). Co-operative advertising. It shall be unlawful for any person hold ing a Package Store Permit or a Wine Only Package Store Permit to share the same advertisement of wines with any other person or persons holding a Package Store Permit or a Wine Only Package Store Permit or Permits, provided, however, that members of a partnership or corporation may share the same wine advertisement when said wines are offered for sale under the permit or permits held by the said partnership or corporation.
(d) . No win„*«ew possessej,«««^«w.d— fo*r— the purposr — r e of sale.-i—n this Stat- e shall be advertised for: salsalee aass ththee resulresultt ooff firefire,, smoksmokee oorr watewaterr damagdamagfe to the label. container or contents. ARTICLE VII. SANITATION
Section 15. Standard of sanitation and cleanliness. Wherever wine is produced, treated, bottled or otherwise handled In exposed containers, the premises shall be free of any refuse or other source of contamination. All containers, pipelines ^nd other equipment of whatever description shall be thoroughly cleansed in conformity with established sanitary practices for foodstuffs and beverages, before such containers, pipelines and other equip ment are used for, or in any other manner come into contact with wine.
ARTICLE VIII.
Section 16. (a). This rule and regulation shall not apply to wine which is to be exported in bond.
(b). Samples of wine and vinous liquor shall be taken and submitted for examination by representatives of the Texas Liquor Control Board whenever
-15- AMENDED RULE AI\'D REGUi-ATION NO. HC-1 (Cont.)
(2). If any section, portion, clause, >r part of this ^rder be held • invalid, the same shall n^-t affect any other section, portion, clause, or part there of-
IT IS SO oRDEREE this the ZOtn d^v of October, A. D. 1950
THE TEXAS LIQUOR CONTROL BO^RD
PUBLISHED: OCTOBER 30, 1950 FOQrNGTES
1. AaJ« Wlxiklerp "Grapes euid Wine". University of Oallfomla at Davis, p. 1. a, rtdd., p.i,^
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1. A.J, Winkler, "Grapes and Wine", University of California at Davis, P. 1.
2. Ibid., p.l.
3. rbid., p.5. .^-,* 4. Amerine and Joslyn, Table Wines, Their Technology of Their Production P.65-67.
5. Vernon's Penal Code of State of Texas Vol. lA, PC 666-15 (1952)
^- l^iti,, p.666-15.
7. Ibid., p,666-15.
8. Statutes and Codes of the State of Texas - Penal Auxiliary Laws (1973)
9. Wine; Part 2^0 of Title 26, Code of Federal Regulations, Department of the Treasury - Bureau of Alcohol, Tobacco, and Firearms, p.13.
10. Op.Cit., Winkler, p.2. 5302 nth Street 117 Lubbock, Texas 79416
Febuary 10, 1974
Mr. Abraham M. Buchman, General Counsel American Wfne Association 10 East 40th Street New York, New York 10016
Dear Mr. Buchman;
I am an architecture student at Texas Tech University, and I am developing the program for my graduation thesis. The subject of my thesis is a winery, I want to include the development of the vineyards, the harvesting, manufacture, bottling, aging, storage, and shipment of grapes and wines. I have meobhto learn concerning the planning, the processes and the human activities involved in wine production. I certainly would appreciate any information that you could supply me on these topics. THank you for your time and assistance.
Sincerely,
Trevor Ford
TF/kf
MM*<*.*I>I IVIE^LCl it 1 lllfcl. Ill l.l.l.l. I'M.ttttn^t^Wtt^>«>V*T .^^Si^ It: C.W. DAMOTH itiiwt: E. A. HANSEN Editor: M. R. GRAHAM 7; GERALD BAUER Executive Secretary: MARGARET J ACKISCH , Cf: P. C. ARNOLD. JR. 4218Ro6ewold Royal Oalt, Michigan 48073
A Michigan Non Profit Corporation
February 23, 1974
Mr. Trevor Ford 5302 lith Street Lubbock, Texas 79^16
Dear Mr. Ford: Dr. Laubengayer, former AWS Executive Secretary, passed your letter of February 10th along to me in hopes that I might be able to make some suggestions that you will find of value. The scope of your proposed thesis Is certainly compre hensive and vital to the design of a winery complex. I well remember an Incident here In Michigan not too long ago when a would be winery owner built a new home with a commercial winery In the cellar and was denied a winery permit, because of laws that forbade a personal dwelling being In such close proxlmatlon to the winery area. The guy Just hadn't done his homeworkI
It appears that you already have some knowledge regarding the winemaking process which makes it difficult to make specific reccomendatlons Insofar as books are concerned since you may have already read them. But tti on a chance you have not I will list them on the attached page. In the last few years there have been many Innovations In the field of commercial vineyards and wineries and keeping ctirrent with new developments requires reading the trade publications as well as the textbooks, you will find the Important prlodlcals listed on the attached page also. I do think that as you get more deeply Into the subject material you will arrive at an Indlvldiiallstlc approach to your thesis which will reflect your understanding of the many problems Involved In winery design. And If you possibly can, by all means, tour the vineyards and wineries of California. They are the learning lab for wine people the world over.
coraiaiiGordlallv C.W. Dam Teiepli one IS^-0B78 WINE INSTITUTE le'^wddress; Wines NE IS THE MOST HEALTHFUL AND MOST HYGIENIC OF ALL BE\/EHAGES':^m'^«^U^ 717 MARKET STREET SAN FRANCISCO. CALIFORNIA 94103
February 14, 197^
Mr. Trevor Ford 5302 11th Street, Apt. #11? Lubbock, Texas 79^16
Dear Mr. Ford:
Yoiur letter to Mr, Serlis has been given me for reply as he is away from the office on business.
We are pleased to learn of your plans to prepare yovir thesis on the subject of a winery. I am enclosing for your use the booklet, "The Story of Wine and its Uses", which will give you a general yet thorough look into the wine industry. In addition to this, I have sent you a selected list of books on wine which will enable you to obtain additional reference material.
If we can offer you further information in a particular area in which you are working, don't hesitate to let us know.
Cordially,
WINE INSTITUTE
•<^Lal^ry Cahn /i^ Public Relations
LC:Ja Enclosures kmm SocifiY
General Mailing Address: P.O. Box HI, Davis, California 95616
Telephone: A.W - 916-752-0385, P.M. - 916-753 4979
February 19, 1974
OBffr :. BERC t VINEYARDS Mr. Trevor Ford 53D2 11th Street, #117 (HESIOENT Lubbock, Texas 79'*16 CWPOR^IION T kOUltVARH OKNIA 93774
>MttT3B Dear Mr. Ford: am .CASTRO In reply to your recent inquiry, ue do not research 0 w;\-rir>- the type of information you request and have no free literature available for distribution. Copies of MIWION our publication "The American Journal of Enology and if i^VD ENOIOGV FCAtlfLJXSiA Viticulture" is available in many libraries. It is •^'TAKStt devoted to original research and occasionally a ruts research review.
Enclosed is a reading list uhich may be of some assistance. It is estimated, houiever, that since 1900 there have been 20,D00 publications on mine. S. OUCH -RE AND ENOLOCV ICAUFORNIA MNIA S5*16 I suggest you contact the Ulna Institute, 717 Market Street, San Francisco, California 9'tl03 for current information and bulletins.
Sincerely yours,
Margarfet Howarth (Mrs.) Administrative Assistant
Enc.
"A scienlific society of enologists. viticullunsls, and others in the fields of w.ne and grape production, promoting technical advancement and integrated research in science and mdustry." Telephone 5^86-0878 AVINE INSTITITE Address Wines WINE IS THE MOST HEALTHFUL AND MOST HYGIENIC OF ALL SEMERAGES'^^M^Tha&ct \ 717 MARKET STREET SAN FRANCISCO. CALIFORNIA 94103
February 15, 197^
Mr. Trevor Ford 5302 - nth Street, mi Lubbock, Texas T9^l6
Dear Mr. Ford:
Your letter of February 10 to the Wine Advisory Board was
referred to this office.
Enclosed is "A Selected List of Books on Wine" on which
I have marked the books that woxild assist you in your thesis.
Very truly yours,
WINE INSTITUTE v Hugh Co^, Director Technical Division
MEC:gv
ENCL. TT*
5302 11th street #117 l4ib\ioc!:» Texas 79^16
18 March, 197^ !•
f^r. JAMS F, Ciargal "^upervlBcr, Marketing Practices Texas Alcoholic •^•Tr«rage Goiradpslon napitol sutler, '. r. ^ox 1.312' Austin, Texae 78711
T)«ar Vr. Cangalj T am a fifth year architecture sttident at Texas Tech University, and I am developing the program for my thesis, a winery, I need infoxnation on the regulations on wineries and vine production faculties* I also need the requirements tl .t caist be met in obtain ing and •edatainine penoits for idneries, vivo storage areas and wiiie sales facilities,
This and any other infoimation you have r.vailable on winery related operations will certainly he valuable to HQT research.
Your time and aasistance are f;reatly appreciated.
Sincerely,
Trevor Ford TEXAS ALCOHOLIC BEVERAGE COMMISSION CAPITOL STATION, P. O. BOX 13127 AUSTIN, TEXAS 78711 March 20, 1974 >N. Chainiian O. N. HUMPHHEYS. JH. Administrator T. IB.. Member KENNETH W. COOK 'ezas Asst. Administrator 4T0N. JR.. Member
Mr. Trevor Ford 5302 nth Street #117 Lubbock, Texas 79416 Dear Sir:
Your letter of March 18, 1974 to Mr. James R. Cargal has been referred to the writer for reply, concerning a winery.
Enclosed please find Rule and Regulation No, 8C-1 in regard to labeling and advertising of wine, and sample application forms. We are also enclosing a xerox copy of the Texas Liquor Control Act concerning various winery permits.
If we can be of any further assistance, please advise.
Sincerely yours.
Inton A. Bacak, Jr. Supervisor of Licenses & Permits
AB/lr cc: Mr. Leon Bowman
Enclosures TEXAS ALCOHOLIC BEVERAGE COMMISSION CAPITOL STATION, P. O. BOX 13127 AUSTIN, TEXAS 78711 March 20, 1974
GOIDOM. Chairman O. N. HUMPHHEYS. JR. kao,, Texas Administrator lOKKETT. IB.. Member KENNETH W. COOK fTlUe, Tesoi Asst. Administrator THOHNTON. IB-. Member las, T,zo8
Mr. Trevor Ford 5302 nth Street #117 Lubbock, Texas 79416 Dear Sir: Your letter of March 18, 1974 to Mr. James R. Cargal has been referred to the writer for reply, concerning a winery.
Enclosed please find Rule and Regulation No. 8C-1 in regard to labeling and advertising of wine, and sample application forms. We are also enclosing a xerox copy of the Texas Liquor Control Act concerning various winery permits. If we can be of any further assistance, please advise. Sincerely yours.
inton A. Bacak, Jr. Supervisor of Licenses & Permits
AB/lr cc: Mr. Leon Bowman Enclosures 5302 11th street #117 Lubbock, Texas 79^^16
18 Karch, 197'^
Kr, Larry J, Moore Chief, Trade Affklrs Branch CepeTtBMftit of the Treasury ^^ureau of Alcohol, Tobacco, and Firearms waahiagton, D, C, 202^6
Dear :'r. 'loorei
I am a fifth year architecture student at Texas Tech University, and I am developing the program for ay thesis, a vinery,
1 need infozaiation on the regulations on wineries and wine production fftollities. 1 also need the req^uixeaents to be net in obtaining and maintaining penrite for wineries, wine storage areas and wine sales facilities.
This and any other infontiation you have available pertaining to winery related operations willoertainly be valuable to my research.
Tour time and assistanoe are greatly appreciated.
Sincerely,
Trevor Ford THE DEPARTMENT OF THE TREASURY BUREAU OF ALCOHOL. TOBACCO AND FIREARMS t M4 COMMERCE STREET DALLAS. TEXAS 75202 Aprils, 1974 „,_^^ SW:RT:FM Wine
Mr. Trevor Ford 5302 11th Street, #117 Lubbock, Texas 79416
Dear Mr. Ford:
Thank you for your letter requesting information on the regula tions concerning wineries and wine production facilities. We are enclosing a copy of the wine regulations, ATF Publication 24, which outlines the requirements concerning the production and renaoval of wine and the forms required. Subparts C through F cover the estab lishment, use, construction and equipment for wine cellars; subparts G through J cover the qualifying documents, including a plat of the premises.
A person desiring to establish premises having a production capacity of less than 1,000 gallons or a storage capacity of less than 5,000 gallons must first submit a letter of application to the Director, Bureau of Alcohol, Tobacco and Firearms, Washington, D. C. setting forth the necessity for establishing such premises and receive his approval before doing so.
The bonded winery or bonded wine cellar must be constructed and eqmpped to be suitable for production and storage of wine, as well as to provide the protection to the revenue. An inspection of the prem ises must be made to assure that requirements are met before the permit is issued.
Sincerely yours,
Claude J. Maraist, Jr. Acting Chief Technical Services Branch Enclosures 5302 11th street #117 Labbedc, Texas 79^16
18 Kaxoh, 197^^
Mr. Leon Peters Valley Foundry and Ma<^ne Works F, 0, Box 1626 Fresno» Calif oxnia 93717
Dear Mr, Petersi
T aiB a fifth year architeoture student at Texas Tech University, and T an developing the progzum for my thesis, a winery,
I need inforaation concerning the equipnent used in producing wlnet •ore speeifically, the crushing, pressing, fermentation, storage and aging processes, Piaensions, storage capedties, flow rates, and general speoiflcations of the equipaent you produce would be sost valuable in ay research.
Your tiae and asaistance is greatly appreciated.
Sincerely,
Trevor Ford Engineers Sk Manulaciurers Division of Ametek, Inc. V. O. Box 162t; - 2510 So. Ea.«t Ave. - Telephone 233-6135 Fresno, California 9ri71 7 March 23, 1974
Mr. Trevor Ford 5302 - 11th Street #117 Lubbock, Texas 79416
Dear Mr. Ford:
Vfe thank you for your letter of March 18 regarding your program for a thesis on a winery- We are pleased to enclose a copy of our general vdi^ery equifment catalogue which gives you the infonration you desire on the equipment we nanufacture.
Tliank you for your interest in our firm.
Yours very truly,
VALLEY FOUNDRY & MACHBE W3RKS
Leon S. Peters
IP:mf
18^J8 li^s^m^ i?>73 BIBLIOGRAPHY
BOOKS
Anerine, Berg, and Cruess, The Technology of Wine Making, (Third Edition) The AVI Publlshings Co., 1972
Amerine and Joslyn, Table Wines and the Technology of Their Production, (Second Edition), University of California Press, 1970
Blumberg and Hannum, The Fine Wines of California, Doubleday and Go,, I97I
Maxwell, Winery Accounting and Cost Control, Prentice-Hall, Inc. 19^
Statutes and Codes of the State of Texais - Penal Auxlliaiy Laws, West PuUlshing Co., 1973
Vernon's Penal Code of the State of Texas (Vol.lA) , Vernon Law Book Co.
MAGAZINES
"American Journal of Enology and Viticulture"
"Country Life - London"
"Factory Magazine"
FHAMFHLETS AND DISSERTATIONS
"The Stoiy of Wine and Its Uses", (9th Edition), Wine Advisory Board, San Francisco, 1972. '.'Wines and Wine Making". Wine Institute, San Francisco, 1973
"Wine Industry Statistical Reports" 1971 - 1972, Wine Institute, San Francisco "Wine - Part 2^*0 of Title 26 Code of Federal Regulations" Department of the Treasury - Bureau of Alcohol, Tobacco, and Firearms, 1970.
Winkler,"Grapes and Wines", The University of California, I96O. GENERAL NCfTES
THE TECHNOLOGY OF WINE MAKING
Red Table Wine Production
Recowiended varieties in California: Barbera, Cabernet Sauvignon, Camay, Grenache, Petite Sirah, Pinot Noir, Ruby Cabernet, Cailgnane, Refosco (Mondeuse) Zlnfandel.
Cabernet Sauvignon - Arrive at winery in excellent condition and feraent well, if fermented on skins more than ^-5 days, tannin content •ay be high and wineries will require longer aging. In California and Bordeaux, France, there is a tendency to press early, producing less tannin and odor and color but earlier maturity. Best Cabernets nay bottle and age ten years.
Pinot Noir in California ripens realy. It favors a warm fermentation, and sometimes malo-lactic fermentation, cask and bottle aging
Zlnfandel ripens unevenly and must be carefully harvested, hill vine yards prefered. Good cask and bottle aging, excellent at ten to fifteen years
Ruby Cabernet has a hi^ total acidity and Barbera
Production:
Tested for Balling degrees as recieved. Hi^ sugar content used for mak ing port or distilling material. Acid addition may be necessaiy for table wines. Therefore It must be added early that is at the time of transfer from fermenting vat to storage tank, (Taartarlc acid prefered in low acidity cases ie. - below 0,65^) With Balling (or Brlx) tests, titration of samples for total acidity should be done also.
The use of a i*I meter is required for testing jH of musts Picking contracted to crews /curved knives, short bladed shears preferred Lug boxes (45 -55#) For picking and transport to winery in table wine production Buckets or lug boxes are sometimes dumped into hopper trucks (goudolas) therefore creates more fermentation, crushing fruit flies, bacteilal growth and vol: tile acid formation In transx^ctt. Red Wine Production (continued)
Optimum for economy and efficiency and control is practice of picking into moderate sized bulk containers that are transported directly to the crusher. Washing and steaming the containers especially after a rain is required during the vintage. Two to three weeks variation in ripening requires trained pickers for good acidity control. In Calif ornia often wineries are located adjacent to or in vineyards for ease of transportation. Some grapes are shipped lOO miles or more; a) this is better for thick skinned than thin skinned grapes, b) this is a greater sanitation problfem c) addition of sulfur dioxide to prevent growth of wild yeasts, molds and vinegar bacteria d) possib ility of crushing at the vineyards into stainless steel or lined closed tanks could be advantageous.
Crushing
Beneath the crusher is a sump of metal, concrete, or wood where grapes fall from the crusher-stemmer. They are pumped from the sump to fermentation vat as crushed grapes often by special plunger pump of wide diameter, fitted with heavy bronze ball which serves as a valve. Pipes of steel, copper, and aluminum have been used. (Must lines) Better practice would be stainless steel or glass lined steel. "Pyrex glass piping could be used in large diameter pipe for these must lines also. Plastic pipes are available but should be watched for flavor pickup.
Pumps and must lines should be flushed with water, then antiseptic, the water again at end of crushing day and prior to crushing day following. (because juice, in presence of air, attacks metal.) "After considerable use, must lines often accumulate a coating of tartrate which protects the must against metallic contamination. If must lines are steel it is desireable to leave the coating of tartrate undisturbed," Sugar or sugar and water additions in certain regions, according to acidity and sugar content may be required. Dilution with water within limits is permissible (by regualtion) but is poor practice and avoidable by proper picking.
Grapes of excessive sugar content should be used for desert wines, or mixed with grapes of low sugar content, or preferaUy should te used for distilling material. C alifomia state law forbids the addition of sugar to crushed grapes or musts. But grape concentrate may be used. Addition of sulfur - dioxide / thousand grapes about lOO p.p,m.; for moldy or soured grapes about 200 p.p.m. Automatic addition at c^^g^r preferable to permit even distribution, pp. 188 - 192, and 255 - 258. In cold weather warming of crushed grapes may be required, "This is done by drawing off the free-run, heating to about 140 degrees F, and returning it to the vat, continuing until the mass is heated to about 70 degrees F. so yeast will initiate fermentation promptly. Over heating must be avoided. Starter of pure wine yeast (chapt, 6) "Within two hours after addition of the sulfurous acid or bisulfite, add to each lOOO gallons of grushed grapes about 20 gallons of pure yeast starter, a) This 2 hour period allows for S02 to lose some of its germicidal.T^alue, b) allows for S02 to act upon wild yeasts and bacteria, c) "After 1st fermentation of the season, less starter will be needed because the fermentatfers are filled with active yeasts, "Several hours after addition of starter crushed grapes are throughly punched or pumped over to mix yeast well." When this vat is fermenting rapidly, the wine maker may take some of the fermenting must to in oculate another vat. Then that vat may be used to start smother, etc. Pure starter is prefered for this practice and inoculate from vat to vat only when pure starter is not available, "Fermentation converts grapes' sugars to alcohol and carbon dioxide with the liberation of considerable heat," P. 195 - 198,
FERMENTATION
"Most wine makers keep a record of Balling degrees and temperature, of fermenting grapes against time." (2 or 3 times daily onto perman ent records), Long stemmed, metal cased thermometer is used (with dial scale for easy reading) readings are taken just below cap and 1-2 feet below cap, (in vat) Seasonal checking of thermometer against accurate chemical thermometers. Large tanks may have built in thermometers at various depths. These readings indicate when it is necessary to cool the ferment ing must. Balling readings show the progress of fermentation and the approximate time to draw the free-run off the pomace and press the pomace. Cap and fermenting must should be mixed throughly several times a day. Small wineries may punch the cap by hand or with poles. Large wineries draw the must from the bottom and pump it back over the cap several times a day for each vat. Stuck wines - fermentation arrested by too high a temperature, then in a desert winery it may be fortified with high proof brandy for a blending port wine. In a table winery with out a fortifying permit or hi^ proof brandy the only alternative is to complete the fermentation. (pp.261) Closed fermenters may stick unless arrested the 1st or 2nd day. When must has reached desired color and tannir; it is drawn off the pomace, (in California, at k degrees - 10 degrees Ba:Uing) In California, this drawing off is normally after the 3rd or i^-th days fermentation, seldom 5 days. In small wineries drawing off usually consists of allowing the free-run wine to flow into a tub through a large bronze pot and spigot and pumping the wine to a storage tank. In larger wineries the wine usually flows directly to a centrifugal pump and is pumped to a finishing tank, (straining of seeds, particles of pulp, before going to storage tank and screen should be of stainless st P^l 1 Pressing - a vertical or horizontal basket or Wlllmes press is prefered to a continuous press. In Modem plants pressure is applied by a pump and hydraulic ram operating against the press bottom. The press rises against a circular head held in a massive steel frame. In some wineries, gears forcing the cylindrical top of the press downward into a basket of pomace are used. Very small wineries use hand operated lever screw presses. Large wineries use continuous presses for less labor and mostly automatic operation. If high quality wine is desired press wine should be kept separate from free-run wine. Remaining pomace and wine may be converted to distilling material if there is a distillery,
AFTER FERMENTATION
It is fefesential that fermentation run to completion in the storage tank, ie. to 0,20 % sugar by chemical analysis or lower. In this case sticking may be caused by low temperatures, this requires close attention. Warning by passage through a pasteurizer may be required to complete fermentation; or vigorous pumping in the tank allowing wine to splash and aerate; or pumping air into bottom of tank may also be used. Wotkmen must loosen bungs in finishing tanks every day or two at first and less later, to release gas pressureo Toward end of fermentation new wine of the same lot is added to fill the tank completely and again as needed. Usually with in 6 weeks at most after crushing, the wine has been completely fermented. When a sample frawn from near the bottom of the tank shows the wine is well settled, it is ready for its 1st racking, (usually this will be within k -6 weeks after drawing off from fermentation vat) First racking in many wineries is during November and December or early January at the latest. In small wineries, wine is drawn of into a tub and pumped into another tank. In large wineries the wine flows by hose to a centrifugal pump and is pumped to another tank, or may be drawn into a pump (below floor level) and pumped to another storage tank. Sulfur dioxide should be added to give about 100 p,p,m. Wines should be tasted at this time and if necessary blended. The lees, (sediment of yeast, pulp, tartrates etc.) can be combined and allowed to resettle recovering additional clear wine. a) or wine may be recovered by a lees press, b) or lees may be sold "as is" for brandy production Great care must be taken, in racking, not to stir up the lees. Infrequen tly in California primary fermentation: is followed by the malo-lactic fermentation. Malo-lectic fermentation may be prevented by early racking, cool storage, and maintaining lOOp.p.m, SO2 (usually) In California, some large concrete fermenters are used. The cover of the vat or tank is of concrete and has a manhole near the center for escape of gas during fermentation. The tank is filled only about yk full, leaving a large headspace. In this type tank the must should be pumped over frequently even automatically by a permanent spray system. Because of its large size and cover, much cooling is necessary to keep the temperature below the sticking point. In Germany, metal pressure tanks were introduced after WW II and are especially valueaUe for red table wines, ^ ^ . . T a) advantages: ease of control temperature, reduced danger of bacterial contamination and simplicity of cleaning, however may not give as hi^ quality of wine. ^^ ^ . At the time of first racking, the composition of all new red wines should be determinded by analysis for volatile acid, total acid, ^ sugar, alcohol, and tannin. The SO2 content should also be determined and raised to about 100 p.p.m, (in a laboratory) At regular intervals during aging certain of the above mentioned analyses should be repeated. Also microscopic examination for bacterial spoilage once or twice yearly is also advised. Ghapt. 16 Methods of Controlling Wine Contamination a) Periodic sulfuring of wines and filling of casks with sulfured wines, casks pick up appreciable amounts of sulfur dioxide and must be throughly washed, b) In France (Bordeaux) it is customary to fine the new wine with gelatin some time dxiring the first year of aging, to clear it and remove excess tannin. In California, it is customary to fine the new wine with bentonite. (Ghapt.6) For common wines this is the desireable procedure and it hastens development. Fine red wines may be fined with gelatin after the 2nd or 3rd racking. During aging the wine should be racked at least twice a year to rid it of sediment and aerate it, promoting normal aging,
AGING
The larger the storage container the slower the aging. In 30,000 - 60,000 gallon tanks the aging of dry red wine is slow unless rackings and aerations are frequent. Aging is hastened by refrigeration, aeration, and pasteur ization. In some wineries bulk common wines are subjected to such a cycle several times early in their life in order to hasten their aging. Such quick aging may be justifiable for common wines, but it is ruinous to fine wines. Development of a fine bouquet and flavor is attained only by slow aging, "If large tanks are used for storage of aging of high quality wines it is desireable that final aging be done in much smaller containers such as ovals, puncheons or other small oak cooperage," Much premium quality red wine is aged finally for 6 mos, in 50 - gallon oak barrels. It Is possible to age a common red wine for 1 year, or less; however a fine Cabernet should be aged in wood for about 3 years. After bottling such Wines should be held a year In bins before labeling and casing. These wines will Improve for 5-15 years. Cellar operations: a.) Filter wine or fine it at least once during aging b^ Give wine a finishing filtration beofre bottling c) In California wineries it is customary to refrigerate wines to near freezing (25 degrees - 23 degrees F, ) for about 3 weeks to rid them of excess cream of tartar. d) Often citric or tartaric acid is added to wines early in aging process to add to total acidity.
BLENDING
"Vintage wines" may be blended, but may not be of different seasons. Common wines that are not "vintage" wines are not restricted in blending,. Pink or rose wines are produced by either fermenting pink varieties of grapes on the skins or by using red grapes and separating the juice from the skins early in fermentation (usually 2k - 36 hours,) Production of White Table Wines
Distant transport of white grapes causes considerable crushing. Mechanical harvesting is now used In California and New York, Moldy bunches of grapes should be avoided, Garolla type crubher is now commonly used in California for curshing white grapes. (Ghapt. 6) White grapes should be more throughly crushed than red grapes. Recom mended use of stainless steel crushers, stemmers, pumps, and must lines. 75 -I50 p.p.m, SO2 or equivalent is added to the must line or to crush ed grapes as the vat is being filled, (prevents browning of color and growth of wild yeasts.) Wilmes press - gives high yields of clear juice, or basket type hydraulic press. Must from continuous presses should be kept separate from free-run must or basket - press must. Important is the most efficient method of separating solids from liquids with respect to labor and quality. Good practice to keep the must as cool as possible and allow it to settle overnight; then the settled juice is drawn off the sediment, ridding it of most suspended material. Sediments may be combined and fermented separately. Acid, if needed, is added before fermentation. Tartaric acid preferred; Fumaric acid is cheap and satisfactory for standard wines. Addition of pure yeast staters in about 2-;^ is advis able. Fermenting musts should not be used. White wines should be fermented at lower temperature than red wines (50dggrees - 60 degrees F,) a) T is can be conducted in lined steel, concrete tanks, wooden tanks, ovals, or puncheous. b) Smaller containers provide greater ease in controlling temperature, but greater problems in controlling oxidation. During height of fermentation cooling will be required in tanks but not in barrels, (cold rooms 50 degrees F. or lower) are used for fermentaion, Use of pressure tanks for fermentation of wines made form white grapes has been used in Germany, Australia, and South Africa with good results. Racking should be started as soon as fermentation is complete. (Early Dec.) SO2 should be checked and maintain 100 p.p.m. Rapid clarification is achieved by chilling, fining and close filtration. Then stored under constant low temperature. Aging and other cellar operation (fining, racking, filtration, refrigeration, etc) are similar as for red wines. Fine white wines are aged slowly and bottled at 1 - 2 years of age. Faster aging processes may be used for more common wines (similar to red process), n j . n 4. White taUe wines should be permanently clear, ie. stable during 1st arto^'^otUed earlier they may be flash pasteurized at li^2 degrees F, and holding them at I30 degrees for 2k - k% hours and fresh addition of SO2 to 100 p.p.m. Then a bentonite fining is given and after 48 hours followed by racking, cooling and filtering. Production of Sherry
There are three types of wine sold under same name of "sherry". 1. flor sherries of Jerez de la Frontera in Spain characteristics flavor and bouquet from flor yeasts that develop on the surface of the wine. Similar types are produced in Australia, California, Canada, the Jura region of France, Soviet Union, and South Africa,, 2. California sherry - owinf its flavor and bouquet to baking (resembles wine of the Island of Madeira) 3. that sherry irtiich is aged in small cooperage for several years with out flor yeast or baking.
Early California baked sherries were baked in glass hot houses in small barrels and later artiflcal heat used. Grape Varieties: 1. Spain - Palomino - principal for sherry production 2. California - Thompson Seedless (Sultania), Malaga, Emperor and Tokay 3. New York, - Lambrusca varieties
Pitking and Delivery:
1, Sherry grapes should be well ripened for lower acidity than table wines and jH may be higher. 2, Sherry may be made from grapes sorted out at packing houses that are not suitable for table use. (blending sherry) Crushing: same as other types of wine grapes Fermentation: free-run from crushers is pumped to large fermenters (usually 60,000 gal. plus) Smaller plants use concrete or redwood vats 10,000 - 20,000 gal, capacity. The drained crushed grapes are used to make fortifying brandy. Starter of pure yeast or from fermenting must is added to juice, Artiflcal cooling is used during fermentation to maintain max, temp, of 80 degrees F. Must is usually fermented dry; however a small amount of sugar may be added duming baking. Sugar is often added in the form of angelica,fortified sherry material of high sugar content. Fortifying: It is desireable to let sherry settle a few days before racking and fortifying. But since this would take place during the rush of table wine crushing season it is not always practlcle to allow this settleing time, therefore sometimes it is pumped directly from fermenters to fortifying rooiii. Previously Government regulations required a separate room for fortifica tion. It is not necessary now, but the producer must designate and mark the tanks to be used for fortification. no on-f ^ Legal range of alcohol per centage by U.S. Government is 17-21^ for ^ sherry, and 18-21^ for other desert wines. The majority -f Cal^orma producers use 190 degree material to fortify their sherries, (95^ by
volume) r, ry ,. The new wine is pumped into a special tank approved for fortification where it is measured^and its alcohol Content is determined by ebullioscope, (Federal inspection here.) Since there is a great varience in specific gravities of the wine and the fortification spirits, they must be mixed until the wine has a uniform alcohol content. 1. by vigorous pumping 2, by compressed air agitation 3. ^ propeller 4, tiy combination of the latter two systems There is a slight increase in volume caused by heat of mixture, Analiza- tion of contents made and 2 samples at different times of the month are sent to Alcohol, Tobacco, Firearms Division of Internal Revenue Service for analysis.
Possible variation in fortifying; 1. Type and size of taink 2. method of addind spirits 3. method of mixing 4. elapsed time of fortification Steeling: Settling, after fortification, for about 2k hours is needed to separate the crude lees from the sherry material., Pre-baking: Producers would like to age the shermat for one year before baking, but this is not economicaLlly feasible, pH and SO2 content should be checked beofre baking the presence of some sugar is important duringbaklng because the carmellza- tlon adds to the flavor. This content is: 1,0 - 2,2 % for dry sherry 2.7 - 3.5 % for medium &,5 - 10 9S for cream sherry The Alcohol content should be adjusted by blending to about 20%, Baking ; Previously bakin^ was done in a large room heated to 120 degrees F, for fe-6 months and wine was contained in oak barrels „ Handling of barrels is expensive, and there was sometimes a 5«7 - 6.6 % evaporation loss. Present methods in California are the use of large (60,000 - 200,000) gallon capacity concrete tanks or lined steel tanks. Smaller capacity redwood tanks are also used (20,000 - 351000 gallon) This often min imizes evaporation to less than I^. Contact with Iron and Copper during baking should be avoided to prevent metallic taste and particles. Methods of baking; a. Steam-heated stainless.steel coils or (hot water-heated) 1, overheating and sticking may be prevented by a small wine pump 2, automatic temperature recorder-regulator should be placed on each large tank. b. Some plants sherry cookers are located in heated rooms Max, heating range varies from 120 degrees F. to I'K) degrees F, Length of baking varies from 9-20 weeks Sherry flavor is improved in contact with oak. Some plants use oak chips at 5 -10 per 1000 gallons in baking and dilute 2 tanks of oak-treated sherry with 5 tanks of untreated sherry. Taste Is usually the criterion for the limit of baking. Cooling and Stablizing : Most Califomla plants let the sherry cool naturally. Some use heat interchanges (cool the existing with the cooler entering wine. The sherry is clarified with bentanite varying from 2M /lOOO gal, to 5# /lOOO gal. I ^ After clarification, the wine is racked and filtered usually filtered twice or three times, then once again beofre bottling. Aging; Aging cooperage capacities vary from 50. gallons to 60,000 gal. Concrete tanks ais large as 200,000 gal. Aging periods vary from 6 mo. to 2-3 years. Sherry is stablized by chilling to bear freezing (16-18 degrees F.) for 2-3 weeks. Blending; Uniformity of color, flavor, and bouquet from year to year are the principle reasons for blending, A, testing and anallzation of parts to be blended are recommended' B, tasting of lots to be blended and of blended product required. Pumps, mechanical stirrers, a clean compressed air may be used for blend ing. Finishing; Before bottling, a polishing filtration ( usually asbestos pad filter) is given the sherry. Sherry is commonly shipped (in California) from winery to winery by rail (tank car) or tank truck. One producerships from California for eastern and southern U,S, by steamships. Bottling: Most often screw caps are used becuase sherry does not change rapidly with ^exposure to air as most table wines. Port and Other Desert Wine Production
Varieties: C rigrave, Zlnfandel, Mataro, Petite, Sirah, Tinta Madeira, Sonzao, Royalty and Rubired, Principle problem is sufficient color extraction during limited fer mentation. Grapes should be well ripened, (23-25 degrees Balling) Crushing should-.be done as soon as possible after picking to avoid brusing and moldings. Crushing same as for dry red wine. Crushed grapes pumped to 10,000 gal, and fermentation vats, with SO2 added in transfer, 1-2% pure yeast starter auided to crushed grapes. Fermenting temperature range 59 - 68 degrees F, Frequent pumping over in large vats is necessary for enough color extraction. 12,5 - I'^.S degrees Balling in fermentation vats is required before drawing off and pumping to fortifying tanks. After fortifying, the wine should be at 7 degrees Balling and \^ alcohol. This 12.5 - 1^-5 Degrees Balling would normally require 2k - k% hours of fermentation. Hotter regions have more trouble extracting color from grapes in this very short fermentation period. Therefore there are several different ways of producing these wines: Most San Jacquin wineries draw off the free run and water the pumace for distillation. This watered pomace after distillation is used for fortification. Some wineries extract color by heating the crushed grapes to 180 degrees for 2 -3 minutes and cooling, then pumping to the fermentation vats. In some cases, whole grapes are heated in boiling water for 3-4 minutes, before cooling and crushing. DOUBLE MOUNTAIN WINERY FOR THE LUBBOCK AREA
A winery is a timely project for this region because of its coming
importance to this area. Within the past two years a grape growers
association has been formed for the production of wine grapes on a
U large scale. An actual winery is in the planning stages by a cor-
poration of Lubbock businessmen.
Wine grapes can be grown on land that is less productive than
ij > land required for cotton, com, sorghrum etc. One of the primary
t,. I; advantages to^a grape crop is that they require a great deal less
?••• ^S irrigation than com, cotton, and hay. Another advantage is that wine
grapes may be shipped up to one hundred miles beofre being crushed.
Wine grapes have thick skins which allow this shipment without bruising
them.
Site Selection
By State and Federal regulations a winery must be located in a
wet district of a county. This limited the site selection to Precinct
2 of Lubbock, County which is the southeastern quarter of the county
outside of the Lubbock city limits.
This site is 154 acres located 3 1/2 miles north of Slaton on
.; FM 400 and one mile east in Yellow House Canyon, Yellow Hbuse Canyon
tj was formed by the Double Mountain Fork of the Brazos River,
4 This site certainly has esthetic appeal to the visitor to the
^ winery as well as the winery owners and employees. The canyon offers a break in the monotonous flatness of the plains and forms a more Pa^ 2
dzanatlc and exciting back drop to the winery than does a cotton field
and power lines.
The land in the canyon is good for grape production for several
reasons. First the land is fertile enough to grow the varieties of
wine grapes desired, (in Europe where land is more scarce, vineyards
have been located practically in beds of rock.) The slope of the land,
which is not desireable for mechanical farming as we know it, allows
the vineyard to be designed to catch and hold rain water.
This site has two large drainage gulleys which could not be
cultivated and would have to be bridged for roads,
A large supply of water is needed for sanitation of the winery
operations. This site is located over one 6f the best aquifer layers
in the county. The hel^t of the canyon would easily facilitate a
large tank for water on or near the rim, thus creating high pressure
water supply by gravity flow.
The roads to the site are medium duty or heavy duty farm to market
roads and provide generous widths for truck traffic. The roads are
U graded so as not to create a hardship for loaded trucks. All of
these direct access roads have connections to major lanes of travel.
Site Circulation
The grape trucks have entrance to the site at the northeastern
comer. The road throu^i the canyon is pracUcally at the bottom of
the canyon, therefore there is a genUe slope up to the winery.
Between the junction of these roads and the winery the tiudc scales
and the testing facilities are located in a building eight hundred
feet down hill from the winery. Here the loaded trucks are weighed •{••. il
Page 3
and a sample is taken from the load. This sample is to test the sugar
content, pH level, and bacteria counts of ihe grapes. Grapes are also
graded and records kept to later pay truck farmers and for Federal
and State Audits,
Prom the scales trucks drive to the grape hopper to dump their
load. After dumping they turn around on the east driveway and cross
the scales to be wfeighed empty. Then the trucks exit the same way
they entered the site. The grape trucks will only be bringing grapes
to the winery during a 30 - 45 day period starting near August 1 of
each year. The length of harvest varies with weather conditions,
grape quality, and methods of harvesting.
Freight trucks enter the site at the north west comer of the site
or at the grape truck enterance. These two roads are connected by an
access road at the extreme south side of the operations building.
The loading docks are on the west side of the operations building
with 50 foot backing drive to each dock and an additional 100 feet
of paved turning and backing space. After loading or unloading at the
docks the freight trucks have a straigjit foward exit from the site.
Service and maintenance accesses are provided to every building. To*
the operations building there are access entrances from the access >
road to the shop and repairs, the fermentation room, the mechanical
room, and the warehouse. There is access to the underground pump
room througb an areaway, which also allows ventilation to the pumps. Access is provided to the aging building through an overliead door enterance to the lower aging room and a freight elevator to the upper Page 4
aging room. These are connected by a driveway to the grape truck
zoed. Service access is brought to the food preparations area by a
eerrioe drive from the freight truck driveway. There is a loading
dock here for bob tail trucks and a ramp down from this dock. There is
a seall ramp up from the driveway itself for step vans and hand operated
doUies,
Parking for 26 employee automobiles is provided at the west
side of the two main building complexes. The driveways from this
parking lot connect to the freight truck driveway, which enters the site
at the northwest comer. From the employee parking lot there is a
short walk along sidewalks to each building.
The public entrance to the site is near the frel^t truck entrance
at the northwest comer of the site. The public driveway allows ll visitors to drive through the vineyards as they approach the winery. M I'd" This drive ends at a circular parking lot which is still partially
within the vineyards. After exiting their cars they can walk into
^i the vineyarxls if they so desire, and they have only a 100 foot walk tt to the lobby entrance. The circular parking lot eliminates extra
'M. driveways and keeps the visitors away from the operations aspects of
the winery. They also enter and exit with a minimum amount of paving.
Access to the vineyards can be located wherever desired along
any of the accese roads. These roads through the vineyards willb
be dirt roads that can be maintained with equipment used in cultivation.
Cultivation and harvesting equipment can be stored in a bam on a
different location on the site. Page 5
Drainage of atrom waters will run into two major gulleys on the
east and west sides of the site. These guUeys drain into the DouUe
Houtttain Fork of the Brasos River, Bridges or large culverts would
be required for roads that cross the gulleys.
ftinctions in the Buildings
The grapes are dumped into a sump at the grape unloading area.
They are transfered to the crusher - stemmer by means of an under
ground auger and elevator made of stainless steel. The crusher -
stemmer crushes the grapes and separates the stems from the grape juice
and skins (pilp). The stems go to a stem hopper, idiich when filled
is unloaded into a truck outside the building by means of another
auger.
The combination of grape juice and pulp is called a grape "must".
The must is pumped directly into the 2500 gallon primary fermentation
(PF) tanks if they desire to make red wine. However if they desire
to make white wine, the must is pumped throu£^ a filter, allowing
only the free-run Juice to go into the primary fermentation tanks.
The pulp that is screened at the filter is then "pressed" to extract all possible Juice from the pulp. Then the Juice from presses is piBped in with "free-run" juice in PF tanks. The pulp is removed f^om the fermentation room and spread in the vineyards for humous.
Fermentation starter, which has been prepared in the laboratory, is added to the PF tanks. The red primary fermentation lasts up to four days "on the skins". This allows the wine tc get its color fn» the skins. After primary fermentation the red wine "must is filtered into second-
^^ axy fermenta.tlon tanks,?^and the pulp is pressed. The}pressed Juice
^ Is added to the Secondary fermentation tank (SF) and the pulp distribut-
f ed in the vineyards. This secondary fermentation of red wine may last
^*|i up to 15 weeks.
White wine has only one fermentation. This may vary in time
from 6 weeks to nearly a year.
From these two fermentations both the red and the white wines are
lumped into HO gallon oak and redwood casks in the aging rooms,, To get
there, wine hoses are connected to spigots at the secondary fermentation
and storage tanks. The wine then travels below the fermentation room
floor into the pipe tunnel through stainless steel, or glass, or glass-
lined steel pipes. It flows by gravity to the jumps room, where it is
puiq>ed through another pipe tunnel leading to the aging rooms. Travel
ing through a series of valves and pipes in the aging room, the wine
is placed in the casks and the casks are "bunged". Bunged means that
>; large corks or stoppers are put in the filling hole of each cask. ;1 *' Once In the aging room casks, the wine is carefully tended.
The casks mst be refilled periodically to insure that no air is encased
with the aging wine. This would allow spoilage of the wine.
After sufficient aging (this is decided by the tasting of the
!W wine master), the wine is pumped from the aging casks to the bottling
tanks.
The bottling operation is connected to the warehouse primarily,
*^^ The two functions operate chiefly as one unit. New bottles which are
in cases on pallets are brought to the winery by track. The truck
is unloaded by forklift, and the pallets of new bottles ara placed Page 7 in individual racks in the warehouse. The warehouse can be, if desired, ooapletely filled with cases of new bottles. When the bottling opera tion starts, a pallet of new bottles is placed at the case conveyor at the north end of the bottling room, and kn empty pallet is placed at the case conveyor at the south end of the bottling room.
Cases are placed on the conveyor from the loaded pallet by an individual to start the bottling operation. This conveyor feeds into a machine which opens the cases and removes the bottles from the case.
The now empty case goes up an elevator to an overhead track which connects to the down elevator at the case handling machine at the south end. The bottles from the cases go throu^ bottle cleaner, filler, corker, and labeling machine, then arrive at the case handling machine to be put back into their original case, and the caise is resealed.
The fUU case rolls down the conveyor and is lut on a pallet by hand.
When the pallet is filled it is placed in its individual rack in the warehouse by foikllft.
When the bottling operation has ended or with the use of two forklifts working simultaneously; freight trucks can be loaded to ship the wine to the distribution point.
The tours can have a great deal of flexibility. They can vary with the weather, age froups, mental conditions, or handicaps of the visitors. The tour can be conducted completely Indoors by means of the observation bridge connecting the hospitality area to the operations building. Since these are on the second level, there is a stairway and an elevator connecting to the lobby. Public restrooms are located Page 8 directly adjacent to the lobby. The tour office, general information, and retail sales areas are also adjacent to the lobby.
The administration area is a more private branch off of the lobby.
This was done to keep the public from wandering Into this area, but still allow buslnessmenaand salesmen into this area. The administration area consists of tharee offices; the business manager, the sales office, and the wine master's office. In addition there are two secretarial spaces, a records and files room and two small waiting areas. There is direct access to the employee lounge, >dilch may serve as a conference room or a gathering place for employees at the beginning of each day.
The employee lounge will also be a place where employees can take a break or eat lunch, if they bring their lunch. Two toilets are provided adjacent to the employee lounge.
Located on the first level, below the hospitality room, are the food preparations area, the hospitality manager's office, the store room, custodian, etc. Access is provided to the lobbyi but it is in an obscure location. This was done to make it less important to the public than the retail sales and the tour office. Along the corridor from the lobby toward the food preparations area are the custodian's room, a coat closet for employees, and the employee rest room.
The food preparaUons area is designed to serve chiefly wine
With cheese plates. The secondary purpose for this area is to cater food from Lubbock or Slaton, This area also includes a clod storage room where bulk cheeses are stored on the north rack. Bulk cheeses are taken into the preparation room where cheese plates are prapared. Page 9
These cheese plates are then pUced on the south racks in the cold
storage room. Wine that requires chilling will also be placed on the
south racks. The order service area has 4 small doors into the cold
storage room to fill orders. There are also an ice maker, a trash
compactor, silverware racks, general storage areas, and two dumb
waiters in this area, k door leads from here to the service drive for cater
ing and food delivery,
Cn the other side of the dumbwaiters is the dishwashing and
polishing area. There are automatic commercial dishwashers and dryers,
but glasses must be polished by hand to be sure of removal of water spots.
The two dumbwaiters connect to the waiter's station in the core
of the hospitality room. There is a stairway connecting these two
areas to allow employees to travel freely up and down stairs. Orders
are removed from the dumbwaiters and dirty dishes sent down fromtthe
waiter's station. The orders of wine and sheeses are then served to
the people by a waiter or waitress.
The visitors have several choices of seating areas. There are dining style tables or groupings of furniture for their enjoyment. There is a fireplace for their enjoyment also, A hostess has the seating responsibilities and has visual control of both entrances to the hospital ity room, Mullionless glass is used to form nearly three sides of the hospitality room. This was done to give the visitors an unusual visual experience. They are elevated above ground level and have a good view across the vineyard . and through the canyon. On the other side of the canyon there are cattle ranches and a wildlife refuge which will take the visitors away from the farm country for the length of their visit. ^T'-'-^T^
fage 10
The west enterance to the hospitality is from a mezzanine level around the lobby. This level can be used for display or an art gallery,
The mezzanine connects to the upper aging room on The extreme west side
of the lobby. This allows visitors to actually enter the aging room and have a first hand view of the aging room.
The south entrance to the hospitality comes from the observation bridge. When returning from the tour, the visltora walk through the
bridge which is covered with solar bronze glass supported by aluminum
arched frames. This allows a great feeling of openness, but still
excludes the natural elements. This bridge is air conditioned to
keep It comfortable.
Structural Systems
The primary structure of both buildings are various forms of
concrete. The operations building is supported by pourad in place
concrete columns that rest on drilled piers. The drilled piers are
belled and rest on a substantial strata level. The columns support
the precast double tees which span the fermentation and warehouse.
The botUlng room is spanned by steel joists supported by a wide
flange steel beam. This wide flange is supported by steel pipe columns
coming up through the interior walls in the bottling and encased in
aluminum when they come through the obversatlon level. The obversatlon
decks are supported at one side by a load bearing masonry wall and are
suspended on the other side from steel channels which attach to the
legs of the double tee by means of a bracket of steel. The floor
of the obversatlon deck is a wood joist system.
The floor in the rest of the operations building are concrete slabs. Page 11
In the fermentation and bottling rooms these are sloped to floor drains, which run into pipes In the pipe tunnel. The pipe tunnel and pump room are built of waterproofed concrete retaining walls and floor.
I The aging rooms are resting on drilled piers that support the poured
in place concrete columns. Then there are grade beams, second floor
beams and roof beaims which are all cast in place. The first floor
is a concrete slab on fill, the second floor and the roof are present
precast double tees spanning east and west.
The lobby and hospitality are simularly supported by drilled piers
and cast in place columns and beams. The floor is concrete slab on fill
at ground level in both areas. The mezzanine in the lobby is a flat
slab with only a 10 foot span. The second floor in the hospitality has
two spans of double tees with 2" concrete flooring on top. The roofs
in both areas are waffle slabs or two way pan systems. These must be
poured in place. In the lobby this waffle is supported by twelve columns
but in the hospitality by only four columns giving a much more open
feeling.
The administration partoof this building is a load bearing masonry
back-up wall supported by a continuous footing. Steel joists are used
to support the roof deck,
Bxiilding Materials - Exterior
In the administration area the load bearing masonry back-up wall
supports a warmtone brush finished concrete panel fascia at the tbp
and bottom with face brick between. The brick can rest on the concrete
precast fascia if the panel is so designed, or if not the brick can
be supported by a shelf angle. The windows are solar bronze glass in casement frames. The exterior Page 12 doors are solid core wood finished and sealed.
The exterior of the hospitality is made of warmtone, precast, brush flnslhed tiltup and fascia panels. The first floor is tilt-up panels while the second floor and roof have the fascia panels, A matching stucco soffit will be used under the overhang of the second floor.
Solar bronze Insulatinr glass will be set in anodized aluminum frames at the top and bottom, but with no vertical raullions.
The exterior of the lobby at the public enterance consists of solar bronze full hel^t windows and matching spandrallte panels at the beams. On either side of the enterance a natural stone wall forms a vertical element. Then the entrance in throu^ doors and panels above the doors of directional tongue and groove wood.
The aging building is similar to the administration bulldling.
The precast concrete panels are at top and bottom and face brick is supported by shelf edges.
The operations building consists of tilt-up exposed aggregate concrete panels with warmtone concrete connecters between.
Interior Materials
The Interior of the walls ^^ the fermentation, aging and bottling rooms are Insulated sandwich panels with baked enamel finish to provide easy washing and maintenance and to help maintain a fairly constant temperature, The interior finish in the warehouse is of a sandwich insulating panel, but without the baked enamel finish.
The administration area is a combination of wood paneling and vinyl wall covering. The floor is carpeted and the ceiling is sus pended accoustlcal panels. The employee lounge is finished with vinyl wall covering. The flooring is sheet vinyl, and the ceiling is sus pended accoustlcal panels. Page 13
The lobby has several finishes. The east, south and west walls are brick. The north wall is natural stone wall from floor to ceiling with solar bronze glass on either side and directional tongue and groove wood in the middle. There are four panels of ceramic sculptured panels that run from floor to ceiling. The mezzanine is railed by vertical wood strips. The floor is quarry tile and the ceiling is exposed waffle slab with occasionsil skylights.
The hospitality area is finished by glass on three sides. The ' other sides are of a scxxlptured wood screen and a wall of gypsum board with vinyl wall covering. The ceiling is exposed warmtone waffle slab and the floor is carpeted.
The food preparations area is partitions of metal studs and gypsum board. The dishwashing area has baked enamel panels as a finish, *
The floor in these areas is sheet vinyl and the ceiling is of sus pended acoustical panels,
MECHANICAL SYSTEMS
The mechanical system for the winery is a hot and chilled water system. The boiler is located in the mechanical toom south of the bottling room, and the condesner is directly outside this mechanical roo m resting on its own pad. The hot and chilled water runs through insulated pipes to fan coil units for various parts of the winery in separate mechanical rooms. From these fan coil units conditioned air is supplied and returned through air ducts. This type of mechanical system allows a great variety of climatic controls by separate thermostats for separate spaces, while having a central plant for energy production.