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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.