Mark Vender
Jim Barry Wines recently upgraded its refrigeration plant to improve both the quality of its riesling, and also the operation’s environmental sustainability.
Temperature control is a critical parameter in quality wine production, and is especially important operation in South Australian wineries, given the warm climate. Refrigeration addresses this need, but at a cost: it is generally the largest consumer of electricity in Australian wineries. Typically, it accounts for 50–70 per cent of total electricity use.
Cold Logic was the refrigeration provider on the project, designing and assembling an ammonia plant at its Port Adelaide factory. The equipment was sized to accommodate growth, with the ability to service a 4,000 tonne crush and whole-bunch pressing of 15 tonnes of riesling a day.
Jim Barry Wines General Manager Tom Barry says that as well as preparing for the future, the project was heavily focused on sustainability.
“We are extremely aware of our responsibilities surrounding sustainability and achieving our end goal of being carbon neutral,” says Barry. “Additionally, our employees care about the environment and want to know the company they work for also cares.”
Barry estimates the new system has achieved about a 30 per cent in energy savings in the first year of operation.
“We love being a part of one of the most innovative winemaking countries in the world,” he says. “We challenge traditions and adopt innovations, which can only benefit our industry and importantly the environment too.”
Image courtesy of Cold Logic.
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