Issue link: http://read.dmtmag.com/i/138003
Simi Winery in Healdsburg, Calif., uses Vinfoil Mixers (shown, in blue) on six of its 46,000-gallon tanks. Photo: Ted Rieger with PolarClad insulation. Simi director of operations John Prichard said these tanks are used for cold stabilizing the winery's annual production of 590,000 gallons of chardonnay and 150,000 gallons of sauvignon blanc. "Previously, we cold stabilized 48 V I NEVQ_corporate_V&WM MANAGEMENT E YARD & WINERY tr.indd 1 | these wines in smaller tanks without mixers and it took two and a half to three weeks," Prichard said. "Now we can cold stabilize a larger volume of wine in a cycle of two to three days." Prichard estimated that the winery achieved a payback on the installed cost of the six Vin- July - Aug 2013 foils in two to three years, based on energy savings. The other major benefit, he said, is time savings, due to the ability to turn around tank space much faster, expedite overall wine processing and enable wines to go to market sooner. Simi also uses the mixers for yeast inoculation prior to fermentation, for more efficient blending of lots prior to bottling, and to efficiently mix additions of fining agents. Treasury Wine Estates' Asti Winery in Cloverdale, Calif., reported similar benefits when it installed Vinfoil Mixers in 50,000-gallon tanks prior to the 2011 harvest. The winery was able to cold stabilize pinot gris and chardonnay in less than 48 hours, when it previously took 10-14 days, and finish and move 600,000 gallons of wine to make room for more grapes the winery otherwise would not have had space to accommodate. Other California wineries that have used Vinfoils include: Clos du Bois Winery in Geyserville, Bronco Wine Company in Ceres, Diageo's Blossom Hill Winery in Modesto, and Meridian Vineyards and Treana in Paso Robles. TANK INSTALLATION Vinfoil Mixers are designed and installed as fixed, side-entry mix- 16/05/13 13:21 w w w. v w m m e d i a . c o m