a winery

thesis advisor : Martin Bressani

barbora vokac barbora.vokac@mail.mcgill.ca

 

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

When the wine has completed the fermentation cycle (period varies with the type of wine produced) it is transferred to barrels for storage. The type of wood and the age of the barrel are both defining factors of the final flavour of the wine. The wine can be stored in the barrels for various times, depending on the desired flavour. For instance the wine can spend 6 months in a 4 year old oak barrel another 6 months in a 1 year old barrel etc.

 

Oak is the wood commonly used for the barrels. The water tight property of oak limits the amount of wine which naturally evapourates over time. The top of the barrel must be accessible to 'top up' the barrel as a result of the evapouration.

:: 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
 
 
Fermentation room seen from Barrel Storage at the Lailey Winery, Niagara, Ontario    

Barrel storage is commonly located underground, below the frost line to limit variations in temperature.

At the Jackson-Triggs winery the barrels are stored on gravel (left) in order to maintain a natural humidity level. The humidity helps the oak sustain its water tight property.

The wine is then bottled and distributed or consumed in the tasting room.
Barrel Storage at the Jackson-Triggs WInery, Niagara, Ontario
   
     
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