Inside A Large-Scale Winery – What Do They Do To Produce Millions Of Bottles Of Wine Every Day?

We're getting a bottleneck on the lower conveyor. Adjusting the flow now, that should clear it up. We should widen the gap slightly and reduce the speed. Adjusting the panel now, is that better? Yes, the destemming is optimal now. The sugar levels look consistent so far. Good, keep monitoring the flow from the crusher. Are the seeds remaining intact at this speed? Pre-organization, the polymer rollers are working perfectly. The rollers are set perfectly, see how the seeds remain intact? Yes, the polymer is much gentler than the old metal ones. The temperature on barrel 7 is holding steady at 25. Noted, the cap looks good too. Check the bricks reading here, it seems a little high. I see it, let's keep an eye on the density for the next few hours. Semi-automatic manual grape hummus transfer. The fermented grape juice with skins is pumped under high pressure from the fermentation tank into the presses. The flow lines, the flowing wine, the dark red new pressed wine, free run wine, flows out in a stream through the stainless steel filter screen of the press. Dissolved oxygen is at 1.2 ppm. Okay, let's purge with five liters of nitrogen. The acidity is slightly sharp. Yes, perhaps a touch more malic. Agreed, add two mils of the adjustment blend. The bricks level for the Merlot batch is 24.5. Confirmed, confirmed. Uploading the sequence now. Branches, directing bottles to the automatic cork and the screw cap. Scan complete, six months. Looks good, we can proceed. The humidity spiked slightly here, but it's back to 70. Yes, the system compensated immediately. Temperature steady at 12. The gross weight is confirmed at 500 kilograms. Confirmed. Seal number 74329.