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The Ultimate Fruit Winemaker’s Guide Published by: Bacchus Enterprises Ltd. Copyright © 2008 All rights reserved. No part of this publication may be reproduced, Stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical photocopying, recording or otherwise without written permission from the author. First Printed August 2007 For more information contact: Dominic Rivard Winemaker and Consultant E-mail: [email protected]

Subjects Covered:   

History of Wine and Fruit  Overview of the Modern Fruit Wine Industry   How Fruit Wine is made  Fruit Wine - Categories     General Considerations  At Start-up   During Wine Production   Planning    Capital and Operating Costs   The Scale of the Operation   Machinery and Other Capital Costs   Other Costs   Fruit Pricing   Cash Flow     The Production Plant  Building   Details of the Building  Sample Layout  Plant Set-up     Equipment and Supplies  Choices, Costs, Suppliers  Winemaking Supplies, Laboratory Equipment and Chemicals    Timeline of Production   Cycles of Fruit Wine Making – Northern Hemisphere   Types of Fruit Wines that can be made in North America and Europe   Wine Contents  Packaging    Knowledge and Skills   Training Needs  Selecting a Fruit Wine Master     Financial Costs Involved   Operating Costs   Reducing Cost of Sales   Reducing Overhead and Other General Expenses     Fruit Selection  Other Ingredients   Challenges Faced by Fruit Winemakers 

  The Process   Volume of Wine Production and Batch Size   Fruit Handling   Tractors  Containers  Truck to Crusher   Crusher to Press   Transfer to Press, Pressing Aids  Pressing  Fermentation and Storage  Pumps   Filters   Bottling   Labeling    Laboratory Analysis    Bottling and Corking     Storage  Cellaring – Aging and Storing Wine   Short Term Aging – Under 2 Years   Cellaring Wine for the Long Term – For Fine Wines Capable of Aging  Proper Wine Storage  Proper Temperature for Wine Storage    Quality Control   Fruit Quality Control   Wine Quality Control   Aging and Storage Quality Control   Bottling Quality Control   Wine Corks     Guaranteeing a Good Batch – Stability Tests, Other Tests  Sugar, Acids – Total Titratable Acidity  Volatile Acidity   Preservatives, Types of Preservatives   Free Sulphur Dioxide Needed to Achieve 0.8 ppm Molecular KMBS  Preservative Analysis   Detecting Malolactic Fermentation  Ethanol Analysis by Ebulliometer  Measuring pH   Pre-Bottling Stability Tests   Determining Protein Stability, Heat Tests,  Precipitation Test   Potential For Protein Precipitation through Nephelo Reading   Lab vs. Cellar Treatments  Sanitation in the Wine Room 

  Good Manufacturing Practices     Sales and Marketing  Global Markets  Canada   Export  Iced Fruit or Fortified Fruit Wines   Dry or Off‐Dry Fruit Wines   Coolers   Export Marketing Information    The Local Domestic Market   Marketing - Dealing with Remote and other Rural Locations  Bus Tours  Regional Tourism   Sponsorship    Market Channels   Strengths & Weaknesses of each Market    Packaging and Branding  Packaging  Branding    Promotions and Publicity   Promotion Strategies   Promote locally to increase local wine store traffic:   Wine Promotion and Distribution:   Restaurant Promotions  Other Promotional Methods to Explore  Publicity, Trade Shows    Miscellaneous Marketing Methods    BIBLIOGRAPHY    Appendix A - Equipment and Costs  Appendix B – Suppliers  Appendix C – References and Source of Information  Appendix D - Wine Competitions  Appendix E – Organic Wine Standards USA and Canada  Appendix F - Wine Production Formulas  Appendix G – General Wine Related Glossary  Appendix H – Specific Gravity/Brix Conversion Table  Appendix I – List of Wine Importers

   

About the Author    Dominic J. Rivard  

Executive Director and Chief Winemaker of   Bacchus Enterprises Ltd.    Dominic  Rivard  was  born  in  the  province  of  Quebec,  Canada  in  1971  and  comes  from  a  rich  heritage  of  farmers  and  entrepreneurs  whose  ancestry  can  be  traced  to  the  cider  making  regions  of  North  Western  France.      With  over  14  years  experience  in  the  wine  industry,  Dominic has been passionately interested in wine since  the age of 17 when he started making wine from local  fruits and grapes of his native Canada.      After becoming a qualified sommelier, he studied winemaking and oenology through courses at  UC Davis in California, undertook and passed the Wine and Spirit Education Trust (WSET)  Diploma with distinctions and is now studying towards the prestigious Master of Wine  accreditation.      He is a founding director of the Fruit Wines of Canada Association, which was involved in  promoting wines and its industry throughout Canada.      Dominic  has  won  hundreds  of  awards  and  medals  in  national  and  international  wine  competitions. This has included the best desert wine in Canada in 2007 and various best of show  awards in fruit wine and desert wine categories.    Over the last decade, Dominic has been busy running numerous wine production and  exportation projects for wineries in Canada, USA, Italy, Spain, Chile, Taiwan, Korea, Japan as well  as China.  He has been a speaker on the subject of winemaking and wine marketing at various  symposiums throughout the world.      Specifically in Canada, Dominic has been engaged in R&D projects for the government of Alberta  and New Brunswick and has perfected numerous dessert wine production techniques including  fruit icewine cryo‐extration.  He specialises in fruit wine, dessert wine and icewine production  and is known in wine industry circles as an authority in fruit wine making.    Dominic was very active in the burgeoning Chinese wine industry as winemaker and shareholder  of a fruit winery in Tianjin, wine judge with the China Fruit Wine Association as well as Chief  Winemaker and R&D Manager for Tonghua Winery, the fourth largest winery in Asia, situated in  North East China.    Dominic is presently involved in building a high quality tropical fruit winery in Thailand and the  research and development of fruits wines using tropical fruits and herbs. He is very excited  about the developments in the Thai wine industry and its great potential not only locally but  also on a global basis.

Fall

Subjects Covered: History of Wine and Fruit. Overview of the Modern Fruit Wine Industry. How Fruit Wine is made. Fruit Wine - Categories. General Considerations. At Start-up. During Wine Production. Planning. Capital and Operating Costs. The Scale of the Operation. Machinery and Other Capital Costs. Other Costs.

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