Barbora Vokac - museump1

a winery

thesis advisor : Martin Bressani

barbora vokac barbora.vokac@mail.mcgill.ca

program 2 : process research : wineries of the niagara wine region, ontario

Making wine is not difficult.

Making good wine is.

process: making wine
1. Harvest
2. De-stemming and crushing
3. Crushing (horizontal press for white wine, vertical press for red wine.) Juice drips into trough.
4. Juice flows from the trough to fermentation tanks.
Fermentation time varies with categories of wine. Red wines are fermented with skins for longer periods to retain colour and flavour.
5. Wine is taken from the tanks and aged in barrels for different periods of time, depending on desired flavours and aromas.
6. The wine is then bottled and stored before being consumed or sold.

:: portfolio

:: precedents 1 : experience

:: precedents 2 : strategy

:: program 1 : perception

:: program 2 : process

:: site 1 : characteristics

:: concept part 1

:: site 2 : conditions

:: concept part 2

:: sketchbook

:: exhibition panels

:: bibliography/references

:: index page

It is important to consider the process of wine making as wine is living matter. Consequently, pumping the wine can cause bruising and possibly damage. It is therefore preferable to use a gravity flow system to move the wine between stages. This is a significant consideration in the design, and will be respected throughout the programming and design stages.