Dissertations / Theses on the topic 'Winery'

I focused my thesis on making an architecture of translucency and transparency that creates a veil between the interior and exterior environment. It has a presence while remaining permeable. I feel that the form of the architecture should not stand out, but should function as a framework for enhancing the surrounding environment which is the most attractive exhibition. I chose a winery to be my project to fulfill this idea. Wineries are the places where people enjoy the vineyard, and get away from the city. Also, a winery is unlike other types of buildings that have a simple function. When you go to a winery, you don't just go to taste wine. You go for the whole experience. From the moment you arrive at the site, you see the grapes and begin to see the process of how wine is made. When you go inside, you see the machinery and the barrels, and finally you taste the wine. So the design of the winery goes beyond being just a room to taste wine in. It tells a story.
Master of Architecture

"Pneuma" comes from the greek word (Pnein) meaning "breath", "wind"as well as the vital spirit the "soul". Warm, cool, humid, airy are all important parts of our experience of a place, they influence what we choose to do there but also how we feel about the space. Thermal qualities are important in the architects initial conception and could influence all phases of design. Airflow is as important to the human body as it is in a building. The goal of my thesis was to produce architecture that brings "Pneuma" or life and spirit in to the building through natural ventilation system. The project is a winery, in Barbousville Virginia. The situation and orientation of the building is based on the air movement in the site and the view to the outside. The main idea of my thesis is to bring air through pipes from the center of the building representing the main aorta of the human body as well as the Pnuema of the winery.
Master of Architecture

Thesis (MSc)--University of Stellenbosch, 2003.
ENGLISH ABSTRACT: Large volumes of wastewater are generated annually during the grape harvest season from various processing and cleaning operations at wineries, distilleries and other wine-related industries. South African regulatory bodies dictate that wastewater should have a pH of 5.5 to 7.5 and a chemical oxygen demand (COD) lower than 75 mg/L. However, winery wastewater has a typical pH of 4 to 5 and a COD varying between 2 000 and 12 000 mg/L. Urban wineries channel the wastewater to local sewage treatment facilities and are often heavily fined for exceeding governmental requirements. Rural wineries usually have little or no treatment operations for their wastewater and it is often irrigated onto crops, which may result in environmental pollution and contamination of underground water resources. Various criteria are important in choosing a wastewater treatment system, such as an ecofriendly process that is flexible to withstand various concentration loads and characteristics, requiring low capital and operating costs, minimal personal attention and do not require too much land. In this study, a large variation in COD, pH and chemical composition of the winery wastewater was observed that could be related to varying factors such as the harvest load, operational procedures and grape variety. Wastewater from destemming and pressing operations contained higher concentrations of glucose, fructose and malic acid, which originated from the grape berries. The fermentable sugars (glucose and fructose) contributed to almost half of the COD with a smaller contribution from ethanol and acetic acid. The low pH can be ascribed to relative high concentrations of organic acids in the wastewater. The efficacy of biological treatment systems depends strongly on the ability of microorganisms to form biofilm communities that are able to degrade the organic compounds in the wastewater. Preliminary identification of microorganisms that naturally occur in winery wastewater indicated the presence of various bacterial and yeast species that could be effective in the biological treatment of the wastewater. When evaluated as pure cultures under aerobic conditions, some of the yeast isolates effectively reduced the COD of a synthetic wastewater, whereas the bacterial isolates were ineffective. The most effective yeast isolates were identified as Pichia rhodanensis, Kloeckera apiculata, Candida krusei and Saccharomyces cerevisiae. Our search for cost-effective biological treatment systems led to the evaluation of a Rotating Biological Contactor (RBC) for the treatment of winery wastewater. The RBC was evaluated on a laboratory scale with 10% (v/v) diluted grape juice and inoculated with a mixed microbial community isolated from winery wastewater. The results showed a reduction in the COD that improved with an extended retention time. Evaluation of the RBC on-site at a local winery during the harvest season resulted on average in a 41% decrease in COD and an increase of 0,75 pH units. RFLP analysis of the biofilm communities within the RBC confirmed a population shift in both the bacterial and fungal species during the evaluation period. The most dominant yeast isolates were identified with 18S rDNA sequencing as Saccharomyces cerevisiae, Candida intermedia, Hanseniaspora uvarum and Pichia membranifaciens. All these species are naturally associated with grapes and/or water and with the exception of Hanseniaspora uvarum, they are able to form either simple or elaborate pseudohyphae.
AFRIKAANSE OPSOMMING: Groot hoeveelhede afloopwater word jaarliks gedurende die druiwe-oestyd deur verskeie prosessering- en skoonmaakoperasies deur wynkelders, distilleer- en ander wynverwante industrieë gegenereer. Suid-Afrikaanse beheerliggame vereis dat afloopwater ‘n pH van 5.5 tot 7.5 en ‘n chemiese suurstofbehoefte (COD) van minder as 75 mg/l moet hê. Kelderafloopwater het egter gewoonlik ‘n pH van 4 tot 5 en ‘n COD van 2 000 tot 12 000 mg/L. Stedelike wynkelders voer die afloopwater na ń plaaslike rioolsuiweringsaanleg wat dikwels tot swaar boetes vir oortreding van die wetlike vereistes lei. Plattelandse wynkelders het gewoonlik min of geen behandelingsprosesse vir hul afloopwater nie en gebruik die water dikwels vir gewasbesproeiing, wat tot omgewingsbesoedeling en kontaminasie van ondergrondse waterbronne kan lei. Verskeie kriteria is belangrik in die keuse van ‘n waterbehandelingstelsel, byvoorbeeld ‘n omgewingsvriendelike proses wat verskillende konsentrasieladings en samestellings kan hanteer, ‘n lae kapitaal- en bedryfskoste en minimale persoonlike aandag vereis en min ruimte benodig. Hierdie studie het getoon dat kelderafloopwater ‘n groot variasie in COD, pH en chemiese samestelling het wat met wisselende faktore soos die oeslading, operasionele prosesse en selfs die druifkultivar verband kan hou. Afloopwater van ontstingeling- en parsoperasies het hoër konsentrasies glukose, fruktose en appelsuur wat van die druiwekorrels afkomstig is. Die fermenteerbare suikers (glukose en fruktose) dra tot amper 50% van die COD by, met ‘n kleiner bydrae deur etanol en asynsuur. Die lae pH kan grootliks aan organiese sure in die afloopwater toegeskryf word. Die effektiwiteit van biologiese behandelingstelsels steun sterk op die vermoë van mikroorganismes om biofilmgemeenskappe te vorm wat die organiese verbindings in die afloopwater kan afbreek. Voorlopige identifikasie van mikro-organismes wat natuurlik in wynafloopwater voorkom, het die teenwoordigheid van verskeie bakteriese en gisspesies aangedui. Evaluering van hierdie isolate onder aërobiese toestande het getoon dat sommige van die gis-isolate die COD van ‘n sintetiese afloopwater effektief kon verlaag, terwyl die bakteriese isolate oneffektief was. Die mees effektiewe gis-isolate is as Pichia rhodanensis, Kloeckera apiculata, Candida krusei en Saccharomyces cerevisiae geïdentifiseer. Ons soektog na ‘n koste-effektiewe biologiese behandelingsisteem het tot die evaluering van ‘n ‘Rotating Biological Contactor’ (RBC) vir die behandeling van afloopwater gelei. Die RBC is op laboratoriumskaal met 10% (v/v) verdunde druiwesap geëvalueer en met ‘n gemengde mikrobiese gemeenskap wat uit afloopwater geïsoleer is, innokuleer. Die resultate het ‘n verlaging in die COD getoon wat met ‘n langer retensietyd verbeter het. Evaluering van die RBC by ‘n plaaslike wynkelder gedurende die oesseisoen het gemiddeld ‘n verlaging van 41% in die COD en ‘n verhoging van 0,75 pH eenhede getoon. RPLP analise van die biofilmgemeenskappe in die RBC het ‘n bevolkingsverskuiwing in beide die bakteriese en swamspesies aangetoon. Die mees dominante gisspesies is met 18S rDNA volgordebepaling as Saccharomyces cerevisiae, Candida intermedia, Hanseniaspora uvarum en Pichia membranifaciens geïdentifiseer. Al hierdie spesies word gewoonlik met druiwe en/of water geassosieer en is, met die uitsondering van Hanseniaspora uvarum, in staat om òf eenvoudige òf komplekse pseudohife te vorm.

A house is a place of solitude, refuge dnd intimacy. A winery is a place of meeting, time and vulnerability. This thesis integrates the public realms of a winery and the private domain of a house using concrete walls as barriers, boundaries and structure.
Master of Architecture

The nature of figure-ground relationships and their potential for use as a tool for architectural composition was investigated through the design of a winery. Included in the winery were facilities accomodating both the production and consumption of wine. These programmatic elements were used as guides for the development of multiple figure-ground relationships at a variety of scales. In addition, the dialogue between different figures as well as the careful development of the backdrop surfaces were topics of study. Several design strategies were employed to create relationships between figure elements and their backdrops, including the insertion of volumes into and through one another, the careful development of material and surface, and light. From this work, as well as previous projects, several key findings can now be articulated concerning the potential use of figure-ground relationships in the development of a work of architecture. These include the need to optimize the proportion of figure(s) relative to a given background and the key role that the disposition of figures relative to one another plays in the development of a meaningful figure-ground relationship.
Master of Architecture

What’s a building in the landscape like? It’s not indifferent. It uses but doesn’t abuse. It doesn’t compete. It is not indifferent The theme of the project is the road – as progress, as an element of composition. It starts among the vineyards and ends with a view of the hills of Pálava, the dominant feature of the landscape. In the middle, the road is enclosed by houses and passes through a large frame which creates a picture of the landscape that changes with time. Henceforth, the building is not just a building; it is also a frame through which we see an endless number of pictures. It uses but doesn’t abuse The buildings of the winery and of the wine research institute are designed according to the principles of sustainability and are as environmentally friendly as possible. Built with wooden panels on a barren plot of land, they make use of waste water. Does not compete The buildings are located amid the vineyards with a view of the Pálava hills. From the distance, they appear to blend with the landscape thanks to the climbing vines on the outside walls.

The theme of my thesis deals with a winery near to the village Strachotín next to the Protected Landscape Area Pálava. It focuses, in particular, on the design of this object which serves not only to processing and producing of wine but also for degustation followed by the tour of wine production. Another part of my thesis is the design of accommodation, restaurant and wellness center by the means of using low-energy buildings, their various construction systems and natural materials. The whole conception is based on the overall potential of the territory, using the local sources and supporting the economic and social development of the area.

The project includes not only a winery, but also a hotel complex, including a rehabilitation center. The winery includes also a place for wine tasting and presentation, where visitors can learn not only the history of the surroundings, but also the history and the present of the wine production. The main goal of the project was to maximize the potential of the site. In my opinion, the potential lies especially in the beautiful views of Novomlýnská dam and the scenery of Pálava hils. The whole precinct is therefore situated on the southern outskirts of the site where the views are most beautiful and its shape follows the contour line. The buildings are designed to be environmentally friendly and energy efficient. The main material used is wood. The project makes use of heat pumps for heating, solar collectors for water heating, and meteoric water utilization…

The idea behind the project is the location of the wine factory, together with the craft in one clearly defined object, which allows a very simple operational links for the smallest area and farmyards. The production of wine is hidden in a simple blocks below the surface of the land. Above the ground are visible three blocks, which gradually diminishes to the north, and among them are wind permeable courtyards. The largest object, in the visual communication with Pálava, is building on the side devoted to visitors. There is located room for tasting and for a variety of events and also for the presentations and sale of wine. Over the small court dedicated for visitors and various cultural events consequents block needed for the winery - grapes import, export and the location of all small machinery needed for the cultivation of the vine. The middle building is to use for pedestrians from the south and for the machinery from the north. There is also the farmyard serving for the cooperage. All objects are linked by materials and helps of the wood-steel construction to break down simple blocks, which is covered with the wild wine that in the season beautifully change color.

Assignment of the master's thesis is, to design winery, with possibility of accommodation. The aim, is to create a comprehensive urban - architectural project of area, which is based on the use of local resources to support rural, economic and social development in the region of South Moravia. The area is situated on the outskirts of the village Strachotín, which is part of the site Novomlýnska nádrž. The urban concept should attract people, not just domestic, but also international clients, because of the proximity to Austria, Slovakia borders, and because of a good connection to the highway D2. Important was, to create a supporting function_WELLNESS, which complements the lack of capacity of the accommodation and offers services that are not around. A prerequisite, for immediate gripping the concept in the country, is also the existence of several hiking, biking, wine routes which pass through the area. The good thing is a close proximity to water, which I use in eco - energy concept, but also for recreation, relaxation purposes. The core project is the integration of new technologies in wine production, architecture, town planning, to create facilities, operating with minimum power consumption and minimal burden on nature. From the operational point of view, I separated the two ongoing operation of buildings-WELLNESS-located at the bottom of the plot, with access from Sklepní street, and linked with water. -WINERY- with accessing comunication from the existing path, with the possibility to access directly to winery by 3m wide drivable pavement and with beautiful views . Buildings are connected with educational wine route. Visually, the project is built on the use of excavated soil, formed in the mounds, which should symbolize "volumes exserted from the ground" with the metaphorical meaning of interface with nature. Urban and architectural design is in a harmony with the country - respects terrain conditions, using solar energy, and natural material solution that is designed in its crude form.

Master´s thesis deal with optimum proposal reset vineyard economy in viticultural area Strachotin. The task is utiliziation of landscape potential CHKO Palava and hydro-electric plant Nove Mlyny with promotion development agricultural tourism in the area. Theoretic part of thesis includes analyses inquiries and progression areas, production problems and vine processing. Practical part includes set of questionable drawings, used technology and material for security of correct performance function construction.

Purpose of the project was to create a centre of the wine culture that would represent south Moravian viniculture not only all over the country, but abroad as well. It will become the connection point between wine makers and public. The building will offer the full support for the wine makers - promotions, conferences, modern technological equipment. The guests will be able to experience wine in all posssible ways - as a drink, as a form of meeting each other, in wellness. There will be a lot of events taking place, so the wine center is highly used in all seasons of the year. The architecure of the building is trying to integrate to the landscape in a very sensitive way, the human dimension was the most important factor in designing. The main part of the building was situated under the groud so the temperature for the winemaking processes is very still. On the opposite site - in the public part - the building is opening to the nature and gives the magnificent view of the Palava hills and the dams of Nove Mlyny. The building was designed in the most ecological way possible - it uses the rainwater for the processes, there is a sewerage plant based on the biological root principe and the energy for the heating and cooling system of the building is taken from the ground by the heat pump.

Vinery - Strachotin it`s a project of two buildings of wineries on the south of Morava. The winery is a building where the wine is produced and there`s a possibility to make a showing of this production, tasting and selling the bottles of wine. In the second building there`s situated a five storeyed hotel with a wellness center on the ultimate storey and a restaurant on the first storey

Building structure of wine-growing is situated in the countryside not far from the village Strachotin in South Moravia. Concerned area slopes wildly down to the level of the water reservoir. To the building of production concures parts of presentation, degustation, and distribution of wine. This area includes also leisure centre with possibility of accomodation , visit of wellness, seminary rooms, restaurant and coffee. Buildings for accomodation and some other are designed as energetically selfsufficient wooden structures using energy from renewable natural resources.

Main design goals - use of topography of the site - inspiration from the traditional earth shealtered winery architecture - ecology priciples - primary target on main qualitie of the site - south facing, views.. - connection with existing infrastructure - contact with the water - form that doesnt contrast with the landscape

The aim of this thesis was to design a facility for wine in South Moravia, situated near the New Mills dam. In addition to stemming the needed space for storage, pressing, packaging and export of guilt, I also suggested areas for visitors, especially exhibition space, restaurant, shop wine, tasting room, suite accommodations. The building includs apartment for owner of wineries. The building is designed with regard to environmental concerns.As part of the concept of ecological water purification and also its natural resources (eg ground heat exchanger, solar collectors). An important component of the concept is not only the building itself but also all aspects related thereto, in particular the inclusion of wine in the landscape and future land use in its vicinity. You need to create a place that becomes something more than the actual building. Also to enhance cycling and visit rate in this area I suggested the boat rental, which, along with smaller restaurant and bicycle store contributes to a better use of waterfront and water reservoir.

Proposes two buildings located at the top of the raised part of the resolved region. One building is positioned parallel to the access road. The shape of the building recalls the long kubus facing in the direction of the driveway and the building of accommodation is designed perpendicular to the object. Both objects are embedded into the basement terrain. Accommodation building is situated on the south, bright and warm side with a beautiful view.

The project is concerned about northern slope of water reservoir Nové Mlýny at the end of the street containing wine-cellars in the village of Strachotín. The main building is object of winery, supplementary functions are forming relaxation and feeding objects. This supplementary objects are placed under the slope by water bank. Mass - tube - of winery is jutting over the slope a points towards opponenting mountains Pálava. In the interior is this direction seconded by ramp passing through the middle of winery object. The basement is made of reinforced concrete and is intended for manufacturing, above-ground floors are carried by wood frame construction and represent presentation and administration functions.

Diploma thesis is occupy with the design of winehouse and the hotel nearby vilage Strachotín in South Moravia. Projekt solve architecture of producing and presentation wine, and the additive function is the building for short-time living. The design of nearby landscape belong to thesis also.

The beautiful landscape arises winery that blends in with the surrounding landscape. The building is situated on the west side of Strachotín, Zadní láty, the place for me very attractive. The edge of the field are receding and there is the corner into which I placed the winery. There are two routes to the winery, one paved road through vines for the production and cars of visitors from the north and one from the cycle path along the waterfront reservoir Věstonická rises the footbridge to the winery. The building using the terrain configuration and working with it. For example, there is the possibility easiest way down the hill to the waterfront and cycle path.

The building, combining the production of wine, accommodation and restaurant is surrounded by vineyards overlooking the Novomlýnské reservoir and Palava Hills. Part of the proposal are too small constructions in the landscape, which offers its users an added value in the perception of the cultural landscape. The basic idea itself winery is an intersection that connects the four routes, each of which is determined by another user.

The project designs a small family winery near Strachotín, on the bank of Nové Mlýny. The land area is 35,9 hectares and the height difference is about 30 metres. There are a beautiful views of the Pálava Hills. One of the basic ideas was to link the vineyards with the embankment. Therefore, the proposed buildings are divided into two parts - the Wine Center ( including production, presentation and sales) and a restaurant with a pension. The buildings are based on the traditional archetypal shape - a rectangle and a gable roof. The asymmetrical roofs evoke panorama of Palava. Offset the production hall and the visitor centre allows free passage and the building does not act as a barrier.

The proposed winery is located near the village Strachotín in South Moravia. Plot on which the proposal is located is surrounded by vineyards on the north and steeply slopes to the middle reservoir of the Nové Mlýny on the south. Part of the winery is in addition to the actual production, sales and wine tastings, a restaurant with accommodation and wellness. The idea of the proposal is based on the views of the surrounding countryside. The proposal is situated on the edge of the slope - even underground floor opens to the south and affords a view of the whole Palava - the water area and the Pavlov Hills.

ST´WINERY - Winery is situated in the countryside near the village Strachotin. The lot strongly descend down to the Nové Mlýny Dam. It brings the possibility of beautiful views toward the Palava hills. The winery itself is in connection with the additional services - wellness, accomodation, restaurant, media. These services increase the attractiveness of the location and represent the missing functions in the area. They are destined to the recreation of the winery guests. For these purposes I designed a complex of four buildings which are connected via green intensive roof. It is covered by vineyard and this fact allows an effective use of the roof area. In addition, this fact possitively affects the inner climate inside the buildings. The design is inspired by the ground fissures. It is visible on the inner square between the objects. The complex is in accord with the standards of passive housing.

The goal of the thesis was to design a small vineyard in the vicinity of the Strachotín town, together with other functions (wine production, tasting, accommodation, sheepfold, cheese production and accommodation for winemakers). The basis for the area design comes from the concept of urban landscape, defining the landscape (function division, usability of the territory, views, …), as well as the placement of main structures (vineyard) and smaller accompanying constructions. The size and function of the vineyard (the core part of the thesis) are based on its requirements to be operational, as well as possibilities given by the location. The architecture strives to respect the location in order to create a harmony with the nature.

Urbanist concept in the cadastral area of Strachotín village is based on spiral inspirations. The village is located on the banks of Novomlýnské nádrže and offers a wonderful view of Pálava. Therefore, for me, the most powerful motif has become the nature, which is cyclical, but does not repulse. The spiral has been applied to the driveway to a selected location offering the best view and communicating with the village. The function of the winery was supplemented by a small recreational riding complex. The functional solution offers the possibility of visiting, family recreation or organizing corporate events and presentations. When embedding functions, it was considered the most convenient mode of transport that would capture that function. This was further refined by the creation of public spaces that link to the various sites and the whole area. The actual mass solution of objects is inspired by Pálava itself, which is hard but delicate. For my most important objects, it "crystallized" and encouraged them to cover the greenery with the least important visitor.

Winery as a materialization of wine making and wine consuming process is designed in the landscape of Strachotin, amongst the wineyard area. A huge water pond Vodne Dielo Nove Mlyny and the hillsde of Palava on the horizon become a crucial part of the whole concept. It´s goal is to sensitively set the building into the natural landscape and to connect the area with the existing wine roads that are crossing nearby. Another important aim is to concisely include the significance of a winery as a process of connecting people with each another and connecting of oneself with nature. The design is an architectural interpretation of the set goals.

The solved territory is situated in the picturesque part of the South Moravian Region in the village of Strachotín. The local environment invites you to create a pleasant holiday space. That's why I designed a winery object with a holiday accommodation in the vineyard and a water museum with a spiritual space inside the water reservoir. The built-up area is designed on two axis lines. The first axis is the connecting line of the historic wine village of Pouzdřany, with the highest peak of the Pavlovské vrchy. There is a vineyard object on this axis. The second axis comes from the neighboring wine village of Popice and heads to the Nove Mlýny water reservoir in the center and to the church of St. Linharta, which protrudes from the water as a remnant of the flooded village of Mušov. That is why a water museum and a spiritual place to think are on the axis. At the intersection of these two axes there is a lookout tower and a main parking area for visitors.

Area of vineculture and farm mainly interested in sheep raising, which is designed into the beautiful landscape of South Moravia with view directly to Pavlovské vrchy. There is also solved accommodation within the area and several small building, which are interesting points for turists. The proposal is working with permacultural and elcological principles and there is mainly created space for satisfied farmer.

The purpose of this master’s thesis was to design an object situated on South Moravia nearby the Nove Mlyny dam with the view at the Palava Hills. The house is designed as extremely environmental friendly and energy saving in „A“ category according to the SEN-scale of building energy demand. Water purification and water management are part sof the ecological koncept. The primary target of the building is a wine production. It concerns grapes stemming, pressing, fermentation, aging, bottling and bottle stocking. One integral part of the building is an accomodation for 44-60 guests, who have the degustation room, restaurant and natural pool at hand. One last part is the CHKO Pálava information centre where i tis available to get information, internet access, or to use the library or lecture hall.

Includes bibliographical references.
This dissertation aims to engage critically with the commercial wine estate typology in the Stellenbosch wine region in the Western Cape. The social problems faced by farm workers in the region calls for a re-interpretation of the winery typology to ensure a more socially sustainable future for the viticultural industry in South Africa. In order to achieve this, the general state of the commercial wine estate in the region will be read in relation to aspects such as heritage, social responsibility and spatial relationship to urban areas and farm worker communities. To develop this new typology, a site with agricultural potential and a direct connection to an urban farm workers settlement will be used. The potential of the urban environment will be analysed in relation to the existing facilities in the community to determine a solution for a new typology of winery which will bridge the divide between community and the farm in such a way where it will be beneficial for both and through this create a new social structure for the wine estate. The possibility of an densified wine cooperative will be investigated. The design will consist of a large scale urban framework for the wine cooperative and a detailed design of the winery within the context of the new cooperative.

This project began as a desire for large open rooms, unrestricted by programmatic requirements; a realm where architecture, its meaning, and its purpose could be explored unhindered. I chose a winery and located it among the rolling hills north of Charlottesville, Virginia. Inspired by the beauty of vineyards, this winery facilitates the natural process begun in the growing of a grape. Sunk into the hillside, the earth provides the stable temperature and humidity necessary for wine maturation. Accounting for the technical aspects of winemaking, this project likewise addresses the aesthetic, creating not only a functioning winery, nor simply a beautiful building, but a marriage between the two. The winery consists of a series of rooms that house a singular process of winemaking. Architecturally, the rooms are likewise individual in character: centrally planned spaces described by sacred geometry. These rooms are linked by a series of axial relationships. The descent and subsequent ascent lie on axis, rotated 90° from each other. The entrance and exit halls lie on a separate axis, shifted 45° from the former, marking the transition between the exterior natural world and the submerged built world. Visitors follow a more circuitous path. Weaving in and out, the foot's path intersects the main axes at crucial moments, but is otherwise diverted. The vertical axis also heightens spatial divisions and interrelations. Submerged in the earth the rooms each open to the sky, marking their depth within the dark, quiet earth while reconnecting them to the realm of the vineyards.
Master of Architecture

Includes abstract.
Includes bibliographical references.
The primary concern that prompted this thesis is the growing separation between product and source in contemporary culture . The current consumer culture gives little thought to where products come from. This phenomenon is prevalent within architecture too; much contemporary work is purely image-based, following ever-changing international trends which often result in buildings which are inappropriate to their context. Basic principles of how a building relates to its site and surrounds have been negated in a time of increasing commercial and economic pressure.

This thesis is embodied by the design of a new gravity flow winery on the eastern slopes of the Blue Ridge Mountains in Northern Virginia. The 100 acre site is home to an existing winery with grape vines aged over a decade. From its initial inception, this thesis has been in part a response to the rapidly growing wine industry in Virginia and the typical ad hoc architecture associated with the wineries serving the state. The swelling interest in the culture of wine has sparked an evolution of the role of wineries. The winery of today is both an establishment for the production of wine as well as a venue for the enjoyment of its product and the delight of its natural setting. Creating a dialogue between site and visitor via thoughtful engagement of earth, air and sky is key for establishing a sense of place. The winery at the heart of this thesis is the quintessence of these ideals. The architecture of this winery embraces the steps of gravity flow winemaking, which aims to preserve the integrity of the grapes by utilizing gravity instead of electric pumps. The design seeks to make these steps perceivable and understandable, taking a visitor from the wind swept heights of the mountainside to the cool air of the winery's subterranean vaults and back again. From vine to glass and from layperson to student of wine, this shared journey engenders a transformation of both grape and visitor.
Master of Architecture

This thesis project is an exploration of process in both design and winemaking. Wine has long been a part of Virginia’s history and culture and in recent years has influenced architecture and design that is specific to winemaking and hospitality. Through an interior intervention, this project addresses the many challenges of marrying production and hospitality design criteria under one roof. The final design encourages understanding of process through links between production and consumption with both a winemaking facility and laboratory that are integrated into the surrounding hospitality-oriented spaces. This visual exposure to the facility stimulates patron interest and intuitive knowledge of the intricate nature of the winemaking process. The concept of process is revealed through the use of materials and their application, designed in such a way to encourage patrons to explore how they are constructed. The use of natural materials that patina are used to celebrate the aging process that is inextricably linked to both design and wine. In addition, new ways of using materials that are part of the winemaking process are employed to expose patrons to nuanced aspects of the process that otherwise remain hidden.

Thesis (M. Arch.)--Massachusetts Institute of Technology, Dept. of Architecture, 1997.
Includes bibliographical references (p. 60-61).
"One wants to improve what has been built, and not to spoil what is yet to be done" --L.B. Alberti. Architects are responsible for improving the built environment. the premise for this thesis is that architecture is about transforming/intensifying the landscape through the deployment of built form. Buildings are not isolated instances in time and space but rather part of an ever changing continuum. The scope of the thesis is to recognize physical, spatial and temporal continuities within a specific site and to establish new territorial claims within the landscape to further intensify such continuities. This is accomplished through the deployment of traditional and new (to the site) building systems that shall be informed by the context and programmatic requirements and emphasis is placed on tectonics rather than on typology. The thesis investigates several architectural issues such as how to apply contemporary design principles within a historic context? How to deploy new forms and new materials while respecting the vernacular? How to sensibly deploy built form in the landscape? What is the relationship between public spaces and uses within a traditionally private working environment? What is the effect of new technology as applied to traditional manufacturing industrial processes and how does this affects the design of related buildings? These questions pose a range of dichotomies; thus the title "a place for exchanges". A winery is the vehicle for exploring the issues raised above. The site is a two hectare vineyard that includes an abandoned villa in Piedmont, Italy. The goal for this thesis is for the design process to contribute partial answers to the questions posed earlier . The intention is for the design to reach building completion and to develop a project that humbly intensifies the landscape and its context. The end product is not to be seen as a singular solution but as part of the development and ongoing transformation of a working methodology.
by Miguel A. Del Rio.
M.Arch.

Thesis (M. Arch.)--Massachusetts Institute of Technology, Dept. of Architecture, 1987.
MICROFICHE COPY AVAILABLE IN ARCHIVES AND ROTCH.
Includes bibliographical references (p. 49).
This thesis concerns the design of a winery in the hills of northern California. The winer program was specifically chosen to ensure and illuminate the close partnership between landscape and building. While the industrial nature of the winery might appear antithetical to landscape setting. the production of wine necessitates a dialogue between building and site. The design is an exploration of this tension and interdependence in architectural form. historical movements in European garden design, and the work of contemporary landscape Artists are examined for examples of possible man-made interventions in the landscape. This spectrum of references shares in common the development of the potential of a site through the discernment and analysis of the character of the landscape. The winery site has a clear physical disposition from which the form of the winery and vineyards are generated. The winery design is the result of negotiations with the site, and with the building's requirements as a wine producing facility.
by Greta Jones.
M.Arch.

Mestrado em Estudos Ambientais
Given that the industrial wastewater represent a negative contribution of great significance to environmental, developed this work with a practical study on the behavior of a particular industrial effluent, in this case the wine, when subjected to tests of anaerobic acidification in batch reactors, in order to obtain value-added products from this waste. In this sense we studied the effects of this treatment in three operating parameters: organic load, alkalinity and using a thermal pre-treatment for biomass, in order to inhibit methanogenic activity. In all there were three sets of reactors, with three reactors each, totaling nine reactors were analyzed with varying concentrations of four different organic load, three different concentrations of alkalinity solution of calcium bicarbonate, NaHCO3. It was observed a good acidogenic potential for the wine effluent where it was achieved, for reactors higher organic load, a degree of acidification of 85%, it was found that the alkalinity is related to the organic load used and shows great significance in the formation of the peaks of maximum acidogenic production and diversity of VFAs, higher alkalinities favor acids of longer carbon chain, and the peak is produced earlier. The thermal pre-treatment was not beneficial despite achieved good results in terms of degree of acidification it has not exceeded the values obtained in the reactors were the thermal pre-treatment was not applied to the sludge.
Tendo em conta que as águas residuárias industriais representam um contributo negativo de grande significância a nível ambiental, desenvolveu-se com este trabalho de um estudo prático sobre o comportamento de um determinado efluente industrial, neste caso o vínico, quando submetido a ensaios anaeróbios de acidificação em reatores descontínuos, com vista a obtenção de produtos de valor acrescentado a partir deste resíduo. Neste sentido foram estudados os efeitos deste tratamento sob três parâmetros de operação: carga orgânica, alcalinidade e a utilização de um pré-tratamento térmico para a biomassa, a fim de se inibir atividades metanogénica. Ao todo foram realizadas três baterias de ensaios, com três reatores cada, no total foram analisados nove reatores, variando quatro diferentes concentrações de carga orgânica, três diferentes concentrações de solução alcalina de Bicarbonato de Cálcio, NaHCO3. Observou-se um bom potencial acidogénico do efluente vinícola chegando a alcançar para os reatores de carga orgânica mais elevadas graus de acidificação de 85%.Constatou-se que a alcalinidade está relacionada com a carga orgânica utilizada e demonstra grande significância na formação dos picos máximos de produção acidegénica, e na diversidade dos VFAs obtidos. Desse modo, alcalinidades mais elevadas, favorecem ácidos de cadeia carbónica mais longa, e o pico máximo de produção forma-se mais cedo. O pré-tratamento térmico, não se mostrou vantajosos apesar de ter alcançado bons resultados em termos de grau de acidificação, não superou os valores obtidos em reatores que não tiveram as lamas submetidas a este pré-tratamento.

The wine industry generates large volumes of wastewater originating from various processes and operations carried out during wine production. Winery wastewater (WWW) is characterized by highly variable flows and loadings. Indeed, more than half of the annual wastewater flow and load is produced during the vintage season, when grape is harvested and grape juice is handled and managed. Spain is one of the world's largest wine-producing countries. Nevertheless, in most of the Spanish wineries wastewater is still not properly treated or managed. In this context, constructed wetlands (CWs) constitute a suitable alternative to conventional systems (e.g. activated sludge systems, membrane bioreactors) for WWW treatment due to their low cost, low energy requirement, easy operation and maintenance and their integration into the landscape. From a technical point of view, full-scale applications of CWs have demonstrated to reduce more than 90% of the organic pollutants and solids from WWW producing suitable water for multiple reuse purposes such as irrigation. Moreover, primary treatments of CWs can produce sludge which can be stabilised in sludge treatment wetlands (STWs) producing biofertilizers and soil conditioners. The production of reclaimed water and biofertilizers from WWW can promote the circular economy in the wine sector increasing their sustainability. Although CWs application in the wine sector has been widely proved from a technical point of view, there are still no studies which assess and quantify their environmental benefits in the context of circular economy. This PhD Thesis aims to assess and quantify the environmental benefits of CWs for WWW treatment compared with existing and conventional solutions. To address this objective, a life cycle assessment (LCA), greenhouse gas (GHG) emissions measurements and a carbon footprint (CFP) evaluation were carried out comparing CW systems with conventional technologies and other existing alternatives (i.e. activated sludge system and third-party management). This research has been carried out in the frame of the WETWINE project (http://wetwine.eu/) which aimed to promote environmentally friendly and innovative solutions to treat effluents produced by wine industries in the South-West of Europe. Thus, this research was based on the study of different full-scale systems implemented in wineries located in Galicia (Spain), Portugal and Southern France. In particular, a CW system has been designed and implemented in a winery located in Galicia, in which experimental activities have been carried out. The results of the LCA showed that the environmental impacts of CWs were between 1.5 and 180 times lower than the third-party management alternative and between 1 and 10 times lower than the activated sludge system. GHG emissions (carbon dioxide (CO2), nitrous oxide (N2O) and methane (CH4)) were monitored in a CW and an activated sludge systems using an on-site Fourier transform infrared spectroscopy (FTIR) gas analyser. Results highlighted that surface emission rates from the CW system were lower than those released by the activated sludge system. Furthermore, seasonally, daily and instantaneous variability in emissions as well as spatial variability were recorded and reported. The CFP of the CW system was up to 42 times lower in comparison with the third-party management and up to 4 times lower than the activated sludge system. Finally, an economic assessment was conducted. CWs can reduce winery costs associated with WWW treatment up to 50% for the construction and up to 98% for the operation and maintenance. Finally, this PhD Thesis assessed and quantified, for the first time, the environmental benefits of CWs for WWW treatment. CWs were proven to be a sustainable solution for WWW and sludge treatment, since they are an environmentally friendly and cost-effective alternative which can promote the circular economy in wineries enabling sludge and water treatment and reuse on-site.
La indústria del vi genera grans volums d’aigües residuals procedents de diversos processos i operacions realitzats durant la producció del vi. Les aigües residuals de celler (ARC) es caracteritzen per tenir uns cabals i càrregues molt variables. De fet, més de la meitat del cabal i càrrega produïts durant l’any es concentren durant l’època de verema, quan es recull el raïm i es produeix el suc de raïm. Espanya és considerada un dels països amb major producció de vi. No obstant això, a la majoria dels cellers Espanyols les aigües residuals encara no són tractades o gestionades adequadament. En aquest context, els aiguamolls construïts (AC) són una alternativa als sistemes convencionals (p. ex. Sistema de fangs activats, bioreactors de membrana) per al tractament de les ARC ja que tenen un baix cost, baix requeriment d’energia, fàcil operació i manteniment i una bona integració al paisatge. Des d’un punt de vista tècnic, s’ha demostrat que les aplicacions d’AC a escala real redueixen més d’un 90% dels contaminats orgànics i dels sòlids de les ARC produint aigua apta per múltiples usos de reutilització com el reg. A més, el tractament primari dels AC pot produir fangs que poden ser estabilitzats a aiguamolls de tractament de fangs per a produir biofertilitzants i adobs orgànics. La producció d’aigua regenerada i biofertilitzants a partir de les ARC pot promoure l’economia circular al sector vitivinícola augmentant la seva sostenibilitat. Tot i que l’aplicació dels AC al sector vitivinícola ha estat àmpliament provada des d’un punt de vista tècnic, encara no existeixen estudis que avaluïn i quantifiquin els seus beneficis ambientals en el context de l’economia circular. Aquesta tesi doctoral té com a objectiu avaluar i quantificar els beneficis ambientals dels AC per al tractament de les ARC en comparació amb les solucions existents i convencionals. Per abordar aquest objectiu, s’ha dut a terme una avaluació del cicle de vida (ACV), mesures de gasos d’efecte hivernacle (GEH) i una avaluació de la petjada de carboni comparant els sistemes d’AC amb tecnologies convencionals i altres alternatives existents (és a dir, el sistema de fangs activats i la gestió per tercers). Aquesta investigació s’ha realitzat en el marc del projecte WETWINE (http://wetwine.eu/) que va tenir com a objectiu promoure solucions innovadores i respectuoses amb el medi ambient per al tractament d’efluents produïts per la industria vitivinícola al sud-oest d’Europa. Per això, aquesta investigació s’ha basat en diferents sistemes a escala real implementats a bodegues ubicades a Galícia (Espanya), Portugal i sud de França. En particular, s’ha dissenyat i implementat un sistema d’AC a un celler situat a Galícia, on s’ha dut a terme activitats experimentals. Els resultats de l'ACV van mostrar que els impactes ambientals dels AC eren entre 1,5 i 180 vegades inferior que la gestió per tercers i entre 1 i 10 vegades inferior que el sistema de fangs activats. Les emissions de GEH (és a dir, diòxid de carboni (CO2), òxid nitrós (N2O) i metà (CH4)) es van monitoritzar en un sistema de fangs activats i AC utilitzant un analitzador de gasos d'espectroscòpia infraroja per transformada de Fourier (FTIR) in situ. Els resultats van destacar que les taxes d'emissió superficial del sistema d'AC van ser més baixes que les generades pel sistema de fangs activats. A més, es va registrar i documentar variabilitat estacional, diària i instantània a les emissions, així com variabilitat espacial. La petjada de carboni del sistema d'AC era fins a 42 vegades inferior en comparació amb la gestió per tercers i fins a 4 vegades inferior al sistema de fangs activats. Finalment, aquesta tesi ha avaluat i quantificat, per primera vegada, els beneficis ambientals dels AC per al tractament d’ARC. S’ha demostrat que són una solució sostenible per al tractament d’aigües residuals i fangs a les bodegues ja que són una alternativa respectuosa amb el medi ambient i rentable econòmicament que pot promoure l’economia circular permetent el tractament i reutilització de fangs i aigües in situ. Els resultats de la investigació d’aquesta tesi poden ajudar a impulsar la implementació dels AC al sector vitivinícola, així com a difondre els seus beneficis ambientals per guanyar més acceptació social.
Eneginyeria ambiental

Thesis (MSc (Logistics))--University of Stellenbosch, 2009.
ENGLISH ABSTRACT: Technological advances made over the past century have had a major impact on traditional wineries. Software solutions for management issues are widely available and give rise to the prospect of computerized decision support systems assisting in various aspects of managing a winery. The most popular applications seem to be concerned with supply chain management or harvest scheduling. Such projects are under way all over the globe and great success has been achieved to this e ect. However, prior to this study no such project has been considered in South Africa. The phrase active cellar scheduling problem refers to the assignment of grape batches to processors inside the cellar where bottlenecks often occur during the busy harvesting period. The phrase harvest scheduling problem, on the other hand, refers to selecting the best possible dates to harvest the respective vineyard blocks in order to preserve grape quality. A mixed integer programming model for the active cellar scheduling problem is derived in this thesis, but proves to be too time consuming to solve exactly via the branch-and-bound method. A meta-heuristic tabu search approach is therefore designed to solve the problem approximately instead. When applied to a small, ctitious cellar, it is found that the tabu search method often solves the problem optimally. The computer processing time associated with the tabu search approach also constitutes a signi cant (often thousand-fold) improvement over that of the branch-and-bound approach for realistically sized problem instances. A generic tabu search is also designed to solve the over-arching harvest scheduling problem for a general winery. This schedule is found by referring to the smaller tabu search of the active cellar scheduling in order to verify the impact that harvesting moves have on activities in the cellar. One harvesting schedule is considered a better schedule than another when it has a lower harvest evaluation score, determined by the placement of the vineyard blocks in the harvesting schedule. The harvest evaluation score takes into account the combination of vineyard blocks selected for harvesting on the same day (and their e ect on the active cellar) as well as the ripeness and quality of the grapes. Both tabu searches are nally included in a exible, computerized decision support system, called VinDSS. This system is found to produce good harvesting schedules when compared to an actual ve day schedule during the 2009 harvesting period at Wamakersvallei, a winery serving as case study for this thesis.
AFRIKAANSE OPSOMMING: Tegnologiese vooruitgang oor die afgelope eeu het 'n groot invloed op tradisionele wynkelders gehad. Sagteware-oplossings wat besluitsteun tot bestuursaangeleenthede bied, is algemeen beskikbaar en het gelei tot die rekenaarmatige implementering van besluitsteunstelsels vir wynkelders. Dit blyk dat die mees popul^ere besluitsteuntoepassings in die wynindustrie te make het met besluite rakende van voorsieningskettings en oes-skedulering. Sulke besluitsteunprojekte is w^ereldwyd onderweg en het alreeds groot sukses behaal. Daar is egter tot dusver geen so 'n projek in Suid-Afrika onderneem nie. Die frase aktiewe kelderskeduleringsprobleem verwys na die toekenning van druifvragte aan masjiene binne die kelder waar bottelnekke algemeen tydens die besige parstydperk voorkom. Die frase oes-skeduleringsprobleem, daarenteen, verwys na die seleksie van bes moontlike oesdatums vir elk van die wingerdblokke om sodoende druifkwaliteit te verseker. 'n Gemengde heeltallige programmeringsmodel is vir die aktiewe kelderskeduleringsprobleem ontwikkel, maar die rekenaaroplossingstyd van hierdie benadering blyk te lank te wees om die probleem eksak deur middel van 'n vertak-en-begrens metode op te los. 'n Meta-heuristiese tabu soektog is dus ontwikkel om die probleem benaderd op te los. Wanneer hierdie benadering op 'n klein, ktiewe kelder toegepas word, word optimale oplossings dikwels verkry. Verder toon die rekenaaroplossingstyd van die tabu soektog 'n groot (in sommige gevalle byna 'n duisendvoudige) verbetering op di e van die eksakte oplossingsmetode. 'n Generiese tabu soektog is ook ontwikkel om die oorkoepelende oes-skeduleringsprobleem vir 'n algemene wynkelder op te los. So 'n oes-skedule word gevind deur na die kleiner tabu soektog vir die aktiewe kelderskedulering te verwys om sodoende die e ekte van veranderinge in die oesskedule op die prosesse binne die aktiewe kelder na te speur. Een oes-skedule word beter as 'n ander skedule beskou wanneer dit met 'n beter oes-evalueringswaarde gepaard gaan, soos deur die plasing van die wingerdblokke in die skedule bepaal. Die oes-evalueringswaarde neem die moontlike kombinasies van wingerblokke wat op dieselfde dag geoes word, in ag (en ook die e ek wat dit op aktiwiteite in die kelder het), asook die rypheid en kwaliteit van die druiwe. Beide tabu soektogte word in 'n plooibare, rekenaar-ge mplementeerde besluitsteunstelsel, bekend as VinDSS, ingesluit. Daar word gevind dat hierdie stelsel goeie oes-skedules lewer wanneer dit vergelyk word met 'n werklike vyf-dag skedule tydens die 2009 parsseisoen van Wamakersvallei, die kelder wat as gevallestudie vir hierdie tesis gedien het.

This research is concerned with examining market segments and regional variations associated with winery visitors in the state of Virginia. The tourism literature published by the state of Virginia for wineries indicates that there are five wine regions. In this research, data were collected from interviews conducted at wineries in each of the five wine regions. The first phase of analysis sought to create market segments using a factor-cluster approach. Segments were created using cluster analysis and multiple discriminant analysis. Three distinct market segments based on benefits sought by the visitor emerged from these data. Regional variations were examined in the second part of this study. The data were classified into individual regions based on the locations of the wineries examined. Distinct differences in the regional profiles were revealed. Weak significant relationships among the segments and regions were also revealed through analysis indicating a spatial component to the segments. This research proposes the use of three regions for market research purposes, while retaining the five existing regions for promoting an organized structure to visiting wineries in the state.
Master of Science

The wine industry produces large amounts of liquid and solid organic wastes in the form of lees and pomace. The high concentration of organics, measured as chemical oxygen demand (COD) contained in these wastes complicates disposal or reuse, however, this same characteristic makes them ideal for anaerobic conversion to methane gas, a cleaner energy source than fossil fuels. The main objective of this research was to determine whether these wastes could be treated anaerobically to produce methane, and to isolate ideal conditions for conversion. Research activities included 1) a waste audit of a medium-sized winery to determine the type and quantities of organic waste produced, 2) characterization of the waste, 3) enrichment of anaerobic cultures, 4) a set of biochemical methane potential (BMP) tests to assess the impact of different waste combinations on methane yields, and 5) a second set of BMP tests to assess the impact on methane yields by different waste types at different food to microorganism ratios (F/M) and at different waste combinations. The research yielded the following general results. 1) Two anaerobic cultures were successfully enriched to degrade lees and tartaric acid. 2) BMP testing showed the enriched cultures could be overwhelmed by an excess of lees, and pomace could be degraded to some extent (~ 30% COD) but over long periods of time (> 100 days). Both wastes were successfully converted to methane but at different rates. Post-experiment analysis showed an F/M ratio of 5 might be ideal for methane conversion. 3) Another set of BMP tests revealed lees was converted to methane more efficiently at an F/M ratio of 4, yielding 0.25 ± 0.01 L CH4/g COD consumed. An ideal F/M ratio was not identified for pomace. Co-treatment of lees and pomace at different combinations did not reveal an ideal mix as all three combinations tested were statistically similar in yields, an average of 0.13 ± 0.02 L CH4/g COD consumed. It was found that pomace had inhibited methanogenesis in the co-treatment tests; however, further research is needed to determine the cause and extent of this inhibition.

It is reconstruction and extension of a threefloor building of a winery in the center of village Kobyli. The proposal consists of expansion of capacity of wine production and storage. It is making spaces for presentation od the winery and a larger conference space. In the third floor there are nine rooms with own bathroom each. With capacity for 20 persons.