Whether you’re just getting started in the wine making industry or you’re a seasoned veteran, it’s important to have the right equipment for the job. In this article, we’ll go through the essential equipment you need when making commercial wines to ensure quality results.
As a veteran of the wine industry with over two decades of experience, I can confidently say that the key to producing high-quality commercial wine lies in the equipment used in the wine-making process. Choosing the right equipment can make all the difference in the taste, texture, and overall quality of the final product. In this article, I will provide a comprehensive list of the essential equipment needed for commercial wine making.
Commercial Wine Making Equipment List
| Equipment Name | Purpose |
|---|---|
| Crusher/Destemmer | Crushes and separates grapes from stems |
| Must Pump | Transfers grape juice and skins |
| Fermentation Tanks | Holds fermenting wine |
| Press | Extracts juice from grape skins |
| Barrel Racks | Stores wine in barrels |
| Bottling Line | Fills and caps wine bottles |
| Wine Filter | Removes impurities from wine |
| Bottling Corker | Inserts corks into bottles |
| Labeling Machine | Applies labels to wine bottles |
Crusher/Destemmer
The first step in the wine-making process is crushing and destemming the grapes. A crusher/destemmer is a piece of equipment that crushes the grapes and removes the stems, leaving the juice and skins intact. This process is essential for red wine production, where the skins are left in contact with the juice during fermentation to extract color and tannins.
Must Pump
After the grapes have been crushed, the resulting juice and skins, known as must, need to be transferred to fermentation tanks. A must pump is used to transfer the must from the crusher/destemmer to the fermentation tanks.
Fermentation Tanks
Fermentation tanks are where the magic happens. This is where yeast is added to the must, and the sugars in the grapes are converted to alcohol. Stainless steel tanks are the most common type of fermentation vessel used in commercial wineries, but some winemakers prefer to use oak barrels for fermentation, as they can impart additional flavors to the wine.
Press
Once fermentation is complete, the wine needs to be separated from the skins and other solids. A press is used to extract the juice from the skins, and the resulting liquid is then transferred to barrel racks for aging.
Barrel Racks
Wine is typically aged in oak barrels to impart additional flavors and aromas. Barrel racks are used to store the barrels, allowing for easy access and proper ventilation.
Bottling Line
When the wine is ready to be bottled, a bottling line is used to fill and cap the bottles. This process can be automated or done manually, depending on the size of the winery.
Wine Filter
Before bottling, the wine needs to be filtered to remove any impurities. This can be done using a variety of filtration methods, such as gravity, centrifuge, or diatomaceous earth.
Bottling Corker
Once the wine has been filtered, it is time to cork the bottles. A bottling corker is used to insert the corks into the bottles, ensuring a tight seal to prevent spoilage.
Labeling Machine
Finally, a labeling machine is used to apply labels to the wine bottles. The label is an essential part of the packaging and helps to market the wine to consumers.
In conclusion, the equipment used in commercial wine making is critical to producing high-quality wine. The above list is not exhaustive, and winemakers may choose to add additional equipment to suit their needs. However, the equipment listed above is essential for any commercial winery looking to produce top-quality wine.