Distillieries - Environmental Clearance

Distilleries3.7.6 Wine manufacturing processa) Wine makingOnce the grapes reach the winery the stems are mechanically removed and the grapescrushed to release the must, or juice. If white wine is being made the juice is run offimmediately, leaving the skins and stalks behind. The juice that comes out from thepressure of the grapes alone is called free-run juice, and is generally considered superiorto the juice that is pressed out. The liquid or must is then fermented in refrigeratedconditions following the introduction of a yeast culture.For red wine the process is similar except that after the grapes are crushed the skins areleft in the must to colour the liquid and for the tannins in the skin to flavour it.b) Utilities & auxiliary unitsAlcohol production process has a high energy demand for heating and cooling purposes,in addition to high water consumption. Utility installations are therefore a key factor inthis sector. Often these processes are typically supplied with heat from a steam boilerplant. Process cooling is usually provided by central ammonia-based refrigerationsystems, which circulate ammonia or a secondary fluid (e.g., chilled water, brine orglycols) to the points where cooling is required. Compressed air is mainly used forinstruments, actuators, pressurizing of tanks, and sometimes the transport of spentbrewers grain.c) Water treatment plantDifferent production units typically draw water from wells or from surface intake at alake or river, and use several different qualities of water, for example, brewing qualitywater for mashing, de-aerated brewing water for dilution, softened water for utilitysystems and tunnel pasteurizers, washdown water, etc. For this reason, breweries oftenhave several sophisticated water treatment facilities.Figure 3-11: Process Flow Sheet Depicting Wine ProductionTGM for Distillery Industry 3-31 August 2010