Page 29 - Grapevine SeptOct 2021

In The Winery

Second, glycol chillers have a lower freezing point,
allowing lower operating temperatures without
concern over system freezing and damaging the
unit.

Finally, since glycol chillers allow better holding
temperatures, they help minimize heat pickup on
delivery and return. Heat pickup tends to be more
of an issue in higher volume production facilities
that use more piping in their production.

Smaller operations can use mobile heating and
cooling units. They offer the convenience of por-
tability to use when and where needed, but that
convenience generally means limited capability
compared to a more extensive plumbed system.

Graves recommends a plumbed system when a
winery reaches the one to two thousand cases pro-
duced rate, if nothing else, because of the benefits
of a more extensive, built-in system. For example,
a plumbed system allows a wider variety of wine
to be produced onsite because of the availability of
the unit to provide heating and cooling, essential in
remaining consistent in critical times of fermenta-
tion and wine storage.

“The best recommendation I can give someone
looking at refrigeration and cold storage is to use a
plumbed and closed glycol system, and make sure
to buy one that is oversized for your current pro-
duction needs,” said Graves. “I see a lot of wineries
that purchase and install a system to fit their imme-
diate needs, and then when they start to increase
production or grape/wine variety or have a great
production year, that system is already undersized
for their needs.”

One of the biggest issues we see in wineries just
starting out or in the small established craft winer-
ies. If you have any thoughts or desires to increase
production, move into new varietals or even do
something different in the future, purchase and
install a refrigeration or cold storage system that
is oversized in the beginning so that you can grow
into it seamlessly as a winemaker.

Get a quality plumbed system that also uses qual-
ity pipes and fittings to handle extreme tempera-
tures and varying pressures that occur in winemak-
ing.”

Graves also recommends that winemakers use

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