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"The focus of the course is the development of a business plan that new entrepreneurs can apply to current and future opportunities. Those already in the industry will find the class useful for improving their existing business plans, or refining their management of one of their winery’s business units.
Topics to be addressed include: Competitive strategy, raising capital, credit from the banking perspective, valuation and capital costs for wine business and vineyard development, cash management and corporate housekeeping, managing growth, brand protection, developing a marketing plan, direct to consumer sales, public relations, managing logistics and distributions, human resources, leadership, exit strategies and the unique legal challenges associated with the wine business.
The experts and successful entrepreneurs who speak to the class will share their real-world experience on the important components of a successful wine business. This year’s speakers include a cadre of successful entrepreneurs and educators."
Occasionally we get a request to design a crushpad which is capable of handling sorted premium red wine grapes.
The first step is deciding where you want to sort. Traditionally, I prefer pre- sorting. This means that we intend to sort the fruit prior to destemming. This does not preclude post- destemmer sorting.
The best way to do this is to dump half- ton bins into a receiving hopper, which feeds a constant, metered feed to the sorting table. I prefer a vibratory table which can be positioned before the destemmer and allow time to remove bad bunches of grapes, reptiles, hammers, crustaceans, rocks, etc. Another benefit of the use of a sorter is, as I have always said, no matter the brand of the destemmer, if you supply it with a constant, metered feed of fruit, it will improve your result.
Ideally, I would skip the second stage of sorting, as it is often redundant. But in the case where you choose to sort after the destemmer, the crush rollers that came with the destemmer can be mounted at the end of the crush rollers.
The fruit is then sorted, destemmed, and crushed (or not crushed) and ready to ferment in a one- ton fermenter, or you can dump half - ton bins into a larger fermentor to avoid pumping must. You may still want to pump your must. And this can be done at no detriment to quality with your Waukesha.
But one of our very creative customers came up with a way to dump, destem, sort, and crush right into a TranStore tank, which is a multi- functional storage vessel.