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    gigantic çevrimdışı Üyelik tarihi: 01.06.2016 Son online zamanı: 07.10.2016

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    Standart Şarap İmalathanesi ve Bağ kurulumu fizibilitesi (İngilizce)

    : Considerations for Starting a Winery
    : Pdf
    : Justin R.Morris

    This publication was developed in response to requests received by the University of Arkansas Division of Agriculture Viticulture and Enology Program for assistance in starting a winery. The author would like to express appreciation to Drs. Pamela Brady and Gary Main, Institute of Food Science and Engineering, for assistance in assembling and editing this material. Special thanks go to Mike Heilman, who wrote the section on preparing a business plan, and to Dr. Mike Thomsen, Department of Agricultural Economics, who prepared the section on the cost of establishing a winery. Appreciation is also expressed to Prospero Equipment Corp., Pleasantville, N.Y., for the photographs of winery production areas and equipment.

    The author is grateful to the Viticulture and Enology graduate students throughout the past 35 years, and especially to post-doctoral associate Renee Threlfall and to research associate Janice Blevins for their efforts to enhance and promote viticulture and enology in Arkansas. The continuing support of the Arkansas grape and wine industry has been critical for the success of this program.

    Use of specific brand names, products, or companies does not constitute endorsement by the authors or by the University of Arkansas Division of Agriculture.

    Impact Statement .................................................. ..............................................5
    Introduction .................................................. .................................................. ....6
    Winery Location and Design .................................................. ............................7
    Turning Your Concept into Reality .................................................. ................10
    The Business Plan.............................................. ..........................................11
    What Kind of Wine Business Will You Have? .................................................. 12
    Regulatory Approval .................................................. ........................................15
    Other Federal Agencies with Regulatory Authority ........................................18
    Winemaking Plan .................................................. ............................................19
    Harvesting and Handling .................................................. ........................21
    Destemming/Crushing .................................................. ............................23
    Fermentation .................................................. ............................................24
    Pressing .................................................. .................................................. ..26
    Settling and/or Centrifuging .................................................. ....................27
    Fining .................................................. ................................................27
    Barrel Aging .................................................. ..............................................28
    Filtering .................................................. ................................................29
    Bottling .................................................. ................................................30
    Capsuler .................................................. ................................................31
    Labeling .................................................. ................................................32
    Other Wine Handling Equipment .................................................. ..........33
    Winery Establishment Costs .................................................. ..........................34
    Equipping the Winery Laboratory .................................................. ................36
    Recordkeeping .................................................. ................................................42
    Sanitation and Waste Management .................................................. ................43
    HACCP .................................................. .................................................. ..........45
    References Cited .................................................. ..............................................46


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    Konu Sorumlu Yönetici tarafından (07.06.2016 Saat 13:16 ) değiştirilmiştir.

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