WineryDrainage Solutions

Crush pads require high-capacity trench drains in 316 stainless steel or polymer concrete to handle grape must, stems, and aggressive cleaning chemicals. Drains must withstand tartaric and malic acids from grapes. Wide channels (8-12") with removable grates allow for cleaning and stem removal. Forklift-rated grates are essential for equipment traffic.

316 stainless steel contains molybdenum which provides superior resistance to organic acids found in wine and must (tartaric, malic, citric). Standard 304 stainless can pit and corrode when exposed to wine acids over time. 316L (low carbon) offers even better weldability and corrosion resistance for fabricated drain systems.

Barrel rooms need floor drains positioned to capture rinse water, wine spills, and condensation. Floors should slope 1/8" to 1/4" per foot toward drains. Central trench drains between barrel rows are efficient. Drains must handle tartrate buildup; smooth 316 stainless surfaces clean more easily. Deep seal traps prevent sewer odors from affecting wine.

Bottling lines require continuous trench drains running the full line length to capture rinser discharge, filler overflows, and spills. Slotted stainless grates allow fork traffic. High-capacity drainage handles rinser volumes (often 5-10 GPM per head). Floor drains at filler positions catch overflow. Quick-drain capability is essential during changeovers.

Tartrate (cream of tartar) crystallizes in drains and can cause blockages. Prevention includes: using smooth 316L stainless surfaces, regular hot water flushing, periodic citric acid treatment to dissolve deposits, and proper drain slopes (minimum 2%) to keep solids moving. Removable grates and cleanouts allow mechanical cleaning when needed.

Winery floors should slope 1/8" to 1/4" per foot toward drains. Crush pads often use steeper slopes (1/4" to 3/8" per foot) to quickly move must and debris toward collection points. Epoxy or sealed concrete surfaces maintain slope integrity. Proper slope prevents standing liquid that can harbor fruit flies and bacteria.

Winery wastewater requires special consideration due to high BOD (biological oxygen demand) and variable pH. Many wineries use settling ponds or treatment systems before discharge. Municipal connections may require pretreatment. Check with local authorities for specific requirements. Seasonal volume variations during crush require adequate capacity.

Tank farms require floor drains at each tank position plus perimeter trench drains for cleaning runoff. Size drains for CIP discharge volumes (typically 30-50 GPM per tank). Include containment considerations for spills. Stainless steel construction handles wine acids. Consider secondary containment requirements for environmental compliance.

Outdoor crush pads need heavy-duty trench drains that handle grape must, stems, rainwater, and forklift traffic. Polymer concrete or 316 SS construction resists acids. Wider channels (12"+) with bar grating allow high volumes. Proper slope toward drains is critical. Some wineries install must separators to recover product.

Wine caves require drainage systems that handle high humidity and condensation continuously. Corrosion-resistant materials are essential in the damp environment. Floor drains capture barrel washing water and spills. Pumped systems may be needed where gravity flow isn't possible. Trench drains along barrel rows collect rinse water efficiently.