ABSTRACT
After the grapes are picked and transported to the winery, prompt and proper handling is important. If the grapes were picked at a cool temperature, they can be processed immediately. All modern table wine wineries now use stainless steel tanks and most are jacketed to allow temperature control. The stainless steel used for the body of the tanks is 304. The movement of grapes before crushing is usually done by screw conveyors which move the fruit dumped from the gondola into a slanted receiver. Immediate separation of the juice of red wine from the skins is seldom necessary. Thermovinification is seldom used for color extraction in most quality table wine operations. Traditionally, white varieties for table wines were separated from the skins and seeds as rapidly as was feasible. In white varieties, the rapid separation of the juice from the skins and seeds is important as there are significant amounts of tanninlike material in the skins.
