www.kingvalleywines.com.au

FACILITIES & SERVICES

Fruit Receival

KVW has the capacity to process:

• Hand Picked Fruit -  in 500kg KVW plastic fruit bins; or
• Machine Harvested Fruit - in 3 tonne KVW stainless steel bins

Fruit is scheduled to allow for processing within two hours of arrival at KVW to customers winemaking specification.

All incoming bins are individually weighed, tested for temperature, Baume and assessed for MOG, to ensure fruit is within specification.  If the incoming fruit is found to be outside customer specification, the KVW Winemakers contact the customer before onwards processing begins.  If MOG is considered to be a problem, then the bins are photographed and this information is forwarded to the customer.

White Grape Processing AND FERMEnTATIOn

KVW has multiple presses allowing for high speed, gentle pressing of white grapes for table wine or for sparkling:

• Bucher-Vaslin - 50T axial feed; 25T top load
• Diemme - 52T axial feed; 26T top load
• Willmes - 30T axial feed; 25T top load
• Vintech - 20T axial feed; 10T top load.

Fruit can either be directly tipped to pneumatic presses or crushed to the presses or holding tanks via must chillers, if skin contact is required.  

All juices are transferred to stainless tanks via a heat exchanger to ensure that the customers specifications are met.  After this point, services include:

• All batches of juice are analysed post processing immediately using a Foss WineScan;
• Additions and fining trials carried out at the same time to ensure that the juices stay within specification; 
• Juices can be floated or cold settled with or without enzymes to ensure the appropriate level of juice clarification;
• Juice lees processed through a lees capable crossflow filter or RDV to maximise recovered volumes of high quality juice;
• Juices are monitored by the winemaking staff on a daily basis;
• Juices are analysed every 48 hours to ensure that they are within the customers specifications;
• If requested, juice can be filtered for interstate shipment using a Pall cross flow filter complying with Phylloxera protocols and ICA 22 (Interstate Certification Agreement);
• Alternatively, the juice can be fermented at KVW in automatic temperature controlled tanks;
• Ferments are analysed twice per day and formally tasted/assessed by the winemaking staff at least once each day.

All additives are tracked and under normal circumstances yeasts and bacteria specified by the customer are sourced for the inoculation. For larger batches, where practical, KVW can culture yeast to ensure a stronger ferment.  Wild ferments are also undertaken if specified.

For enquiries please contact - info@kingvalleywines.com.au

Filtration

KVW has two Cross Flow Filters (Xflow) allowing high throughput and flexibility:

• Pall HS High Solids Xflow - capable of filtering juice lees and wine;
• Pall XL Low Soldis Xflow - for filtration of wine.

The use of high solids juice recovery technology, allows KVW to clarify pressings juice and lees to a high standard post flotation or cold settling.  This in turn, minimises juice losses in accordance with industry best practice.

Having dual crossflow filtration system offers industry-leading filtration yields, flavour rentenion and throughput.  It maximised client volumes, quality and flexibiltiy. KVW can efficiently filter wines to pack away for maturation or in preparation for bottling, in a single pass.