Approximate schedule of harvest (how many tons of which variety will be crushed) over what time period:
Percentage of whites that are tank fermented:
Fermentation temperature of reds:
Do you cold soak reds and if so what temperature and how quickly is the desired cool down time?
Fermentation Temperature of Whites:
Hours to pull White Juice from field temp to fermentation temp (16-24 hrs. typical):
Field Temperatures of incoming juice (65 F to 85 F Average):
Peak Tons per day (whites / reds):
Average Tons per day (whites / reds):
Total tons of grapes per year (whites / reds):
Estimated wine cases produced per year:
Is there anything special about your extraction system that you feel would be pertinent to chiller sizing and selection?
Do you need to dewax/ winterize? If so, please expand upon this step of the process.
How many extraction runs will you do in a day?
Will you be using a heat exchanger to achieve this final solvent chilling step?
How quickly do you want to cool your solvent down to extraction temps?
How large is your extraction vessel(s)?
Will solvent be stored for an extended period of time before extracting again?
If a distillation-based method, what is the operating pressure of the solvent condenser?
What solvent recovery method are you using?
What is the solvent recovery rate?
Does your system include solvent recovery?
What solvent does your process use?
At what temperature will you be extracting?
How much biomass will you be extracting in a day?