The upgrade of the white wine cellar at Adam Tas Stellenbosch was a project lead by world renowned engineer and process consultant, Gerard de Villiers, and necessitated the complete demolish of the aging existing cellar and the erection of a state of the art facility.
This project was completed in a six month period and our involvement included:
- Site establishment including, containers, toilets and Health and Safety and Fall Protection
- Demolishing existing walkways, piping and offloading areas
- Removing redundant and reusable tanks
- Modifying existing stainless steel tanks with new cooling jackets and hygienic fittings
- Modifying existing ex-Bergkelder tanks for re-use
- Modifying existing ex-Bergkelder offloading bins for reuse
- Reuse ex-Bergkelder off-loading hoists
- Install tanks with mobile cranes in new lay-out
- Manufacture and install new walkways and staircases and link up with existing
- Supply and install new stainless-steel cooling reticulation
- Supply and install state of the art VinPilot temperature control system
- Modify ex-Bergkelder drainers and install complete with new support structure and pomace bin with knife valves feeding press below
- Supply and install complete product and juice reticulation system including flow plates (Unique free run juice management system)
- Modify existing mash coolers and install
- Supply and install new automated mash line feed system from 4 grape reception bins to all drainers, presses and fermenters and upgrading of control room
- Manufacture and install stem handling conveyor system from 4 offloading bins to waste area complete with support structures and chutes
- Testing and commissioning
The only successful project, is the one that is completed in time!
