From grape to glass, the life of wine is crafted with utmost care and richness. The Architecture of wine has yielded some of the most jaw-dropping buildings standing out in the world today. Some of these incredible designs are found in the modern wineries.
Wineries have been drawing in more number of footfalls each year giving them the taste and the beauty of the art of winemaking. Apart from the art of the process, one of the hardest jobs is the winery building design. From exhaustive planning to maintaining a winery, all the specific needs are required to be fulfilled for a perfect winery design. Following are the must-haves to keep in mind while designing a winery:
1. Planning Policy And Consideration
Design matters! The most critical part of winery design is having a well-thought layout. It should be designed keeping in mind its process and site requirements.
If one can’t move through a space to get their jobs done, then efficiency and feasibility go out of the window. Strategic planning for the seamlessly perfect design that will allow the work to flow smoothly without having to waste time going back and forth across sections. Such considerations will ensure that no steps are accidentally missed and would deliver great buildings being cost-effective at the same time.
2. Quality Insulation
Maintenance of specific weather conditions within the facility is subtle to the wine-making process. If the temperature continuously fluctuates due to the inexpensive insulation, it can hinder the fermentation of wines and can completely destroy a batch of wine. Skimping on the high-quality insulation and electrical capacity can add to the excessive heating-cooling cost thus adding to the overall cost of running a winery.
3. Connections To Utilities And Services
Wineries should be connected to the effective drainage systems of waste and water and electrical connections due to the significant use of processed liquids and temperature specifications in the working stations. A great option is the Slot Floor Drain System. A slot drain is an excellent option over a trench drain that is slim enough with a grate covering which prevents larger objects from falling into the channel and making the cleaning process simpler. Another feature of such utilities is that it can take up to Class F loads which makes it an ideal option for wineries.
4. Choosing The Right Flooring And Materials
Flooring is generally overlooked in most of the building designs, unlike wineries which require a durable flooring that can withstand day to day wear and tear it shall face. It should also be made of highly non-porous and anti-microbial material to take the fluctuating temperatures within the winery. The flooring should also offer moisture and corrosion resistance that last longer, easy to clean for the workers, and should be tough enough to not break under the heavyweight of winemaking equipment.
5. Site Topography, Access And Orientation
The topography of the site as well as the selection for the vineyards are important for grapevine quality and growth. Adequate climatic conditions and site latitude are major considerations for grapevine production. On average, the growing temperatures should be ideally 0.61° C to allow more productivity. Generally, the vineyards are located at thermal belt zones i.e. the mountainside zone where frost temperatures are less likely to occur.
6. Processing Of Wastewater
Water is an inevitable part of a winery unit and so is the removal of wastewater. Drainage of the excess water system is not universal in nature but needs to be incorporated for better recycling and minimal wastage. The four most common ways of wastewater treatment are surface spreading, aerobic biological treatment, septic tank or municipal sewage system. Placement of such systems should be outside the potential expansion areas as well as they have to be well connected and maintained at regular intervals.
7. Scale And Proportion Of Layout
The minimum scale recommended for a winery is about 1000 -2000 cases where 25% of spaces form a part of the tasting room and 75% production/storage. Area of expansion needs to be identified keeping in mind how the additional buildings shall tie together. The two end units which are extremely essential i.e. the crush pad and the loading dock need to be of sufficient size and proportion to make the loading and unloading not cumbersome.
(1 acre: 2 tons of grapevine: 120 cases)
8. Commercial Aspect To The Industrial Unit
The project vision should also include the commercial feature and not just become a factory producing wine. Provision for gathering and interactive spaces for local and nonlocal inhabitants include restaurants, tasting rooms, shops, exhibition spaces or even a trade fair. Such additions can add to the popularity, economic growth and tourism supporting the winery financially.
9. Landscape Character And Relationship To The Vineyard
Visual and physical relation to the landscape is essential in the winemaking process for locating the inlet/outlet points, expanded areas for restaurants, and connectivity to services. From just a factory to a touristically attractive cultural center, wineries can enhance its character and connectivity to the local nature and the vineyard landscape.
10. Potential Licensing Requirements
www.seehowcan.com/wp-content/languages/new/essaywriters.html
sevenfifty.com
Wine is categorized as a food product under the Food Safety Standards Act hence it essential to obtain an FSSAI Food license to operate a winery. Obtaining brand registration as per wine production laws, permits from the Environmental Agency or Natural England is necessary if it is internationally traded. Apart from the above, basic permits such as transport and liquor license are also required since the industrial activity is also associated with the commercial and transportation aspects.
