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WINEMAKING PRACTICAL WINERY & VINEYARD 126 WINES&VINES January 2016 LABORATORY DESIGN The Ste. Michelle Wine Estates WSU Science Center at Washington State University offers research laboratories for grape and wine research and classrooms for students and industry members supported by laboratories outfitted for chemistry, microbiology, plant physiology and uncovering the characteris- tics of finished wines. The facility's sensory lab provides a con- trolled environment for evaluating the taste, aroma and chemical composition of wines. There are two principal areas: a tasting room with five individual tasting booths complete with different lighting spectrums for evalu- ation, and a set up and clean up area. The sensory area has a sophisticated ventilation system with an activated carbon filtration and air pressurization to control odors that would be distracting in sensory evaluation. The lab has a specialty glass washer with a three- minute wash cycle and storage for more than 1,000 glasses. The laboratory has been designed to include three large growth chambers for the study of vines at different temperatures, irriga- tion and lighting conditions. Temperatures in these rooms can vary from -20° F to 122° F, with the irrigation and lighting set to simulate various growing regions around the world. An overhead door opens to the exterior for transporting large, potted vines. A separate instrumentation lab was constructed to accom- modate the various connec- tions to specialty compressed gases such as nitrogen, argon, hydrogen and others. Specific exhaust connections (snorkels) were designed for analytical instruments requiring the exhaust of odors or heat. Many of these services were routed overhead to provide future flexibility. Laboratories are notorious for being tough on finished surfaces. Durable, chemical- resistant finishes were chosen for the labs, including those on plumbing fixtures. Greater protection is given to the work surfaces, as they receive the greatest use and are most subject to chemical spills. For this reason epoxy resin, which resists damage from heat and most chemical spills, was chosen for all of the work surfaces in the lab spaces. Metal cabinetry—with a chemical-resistant baked enamel finish—was chosen for use in all of the labs because of its longevity, durability and because it has no effect on the proper- ties of wine or the winemaking process. While wood cabinetry may provide more flex- ibility for configurations, the porous quality of wood has the potential to contaminate wine Lab stations include wine chemistry-specific layouts, reverse os- mosis water on tap, as well as de-chlorinated and softened water. Made In California sales @ g iftboxcompany.com The Gift Box Company (562) 926 - 6888 HARD COVER WINE GIFT BOX BENJAMIN BENSCHNEIDER PHOTOGRAPHY DAILY WINE INDUSTRY NEWS winesandvines.com