A more detailed overview of transpor of wine over long distances. Supports the powerpoint.

1. Jamie Matthews – 2008000141 13 August 2009
WSC5.05 Introduction to Wine Business
Transporting Wine over Long Distances
Freighting wine is an unavoidable measure involved in the process of getting a wine from a producer
to a consumer (Smith, 2009). It is a risky period where spoilage is likely to occur and can be very
costly (Smith, 2009). There are options when it comes to freighting overseas; however using trucks is
unavoidable (Perrotti-Brown, 2009). Measures have been taken to help preserve the integrity of the
wine during transit, most are of option to the client and with more favourable transport methods
comes higher price margins (Smith, 2009).
Main obstacles to be overcome when considering transport of wine over long distances include;
cost, spoilage and time (Perrotti-Brown, 2009). Spoilage can be overcome with climate control,
which can be costly alike time constraints (Perrotti-Brown, 2009). There are three main types of
transport for wines over long distances are by means of land freight, sea freight and air freight. Air
freight is the fastest means of transporting wine, however can incur up to ten times the cost of sea
freight (Perrotti-Brown, 2009). By all means freighting wine by truck is unavoidable; this is the only
method with which wine can be moved from the cellar to plane or ship for international transfers,
and from a cellar to retailer or storage facility within the same country (Perrotti-Brown, 2009).
It is important measures are taken so that the quality of wine is preserved during transit. It has been
found that ninety percent of quality faults in wine were caused by exposure to heat, of this
percentage most of this excessive heat was emitted to the wine during transit rather than by fault of
storage at a retail outlet (Smith, 2009). According to the Australian Wine Research Institute wine
exposed to temperatures in excess of 40oC will express visual and sensory changes within a few days
of exposure (Smith, 2009). Any storage facility where wine is exposed to temperatures of 25oC for
long periods of time of 40oC for short periods will compromise the quality of the wine (Smith, 2009).
These temperature restrictions to avoid spoilage have been overcome by land freight companies
offering trucks with insulated and climate controlled tanks (Pregler, 2008). However, if the ambient
air temperature is suitable, this is unnecessary and will assist with the reduction of cost (Perrotti-
Brown, 2009).
Spoilage by contamination is of major concern to the winemaker and has been overcome by trucking
companies by using tanks made of food-grade finish stainless steel (Pregler, 2008). This means all
welding is smoothed down so that it may not harbour any microbiological life, and the use of
aluminium has been disregarded as the porous material can house microbiological organisms
(Pregler, 2008).
Between transporting different wines it was once acceptable to use hose water and trisodium
phosphate to rinse out the inside of a tank before taking on another wine for transport (Pregler,
2008). Producer and customer standards have become tougher and expect a sanitary vessel before
their product enters it (Pregler, 2008). One standard wash is known as the ‘Kosher’ wash and
involves a minimum of 180 degree Celsius temperatures for fifteen minutes. Freighting companies
are responsible for this wash and should have sites to carry them out (Pregler, 2008). On-loading and
off-loading the wine is the responsibility of the winery or cellar and receiver of the wine, this
includes the sanitation of the instruments involved (Pregler, 2008).

2. Jamie Matthews – 2008000141 13 August 2009
Ullage of headspace is another factor which may cause spoilage to wine which may concern a
winemaker, as this is space susceptible for microbiological growth and oxidation. This used to be
dealt with by transferring wine into a tank and gassing the rest of the tank with Nitrogen (Pregler,
2008). Now tanks have been modified they have compartments and any space will be gased, this not
only means ullage is decrease, it also means that more than one wine can be transported at a time,
thus reducing cost and allows smaller producers to use this service (Pregler, 2008). Another solution
to the problem of ullage is the usage of portable tanks, known as totes. These tanks come in various
sizes, suitable for the amount of wine and are simply loaded onto a truck once ready (Pregler, 2008).
To reduce the shaking of wine on a journey, air-ride suspension is installed on trucks. Vibrations
cannot be avoided so it is recommended wine is left to settle after transport (Pregler, 2008).
Sea freighting is the most common form of transporting wine overseas, this is mainly due to
comparisons in price. Journeys are relatively slow and sea conditions may vary so it is important that
packaged wine is packaged and stored in a way that will minimise damage (Perrotti-Brown, 2009).
This involves palletising bottles or boxes and shrinks wrapping. This is also useful for security
measure as it is obvious if the pallet has been tampered with in any way (Perrotti-Brown, 2009). The
smallest size container should be used and pallets should be packed as closely together to reduce
movement during the voyage (Perrotti-Brown, 2009).
In terms of transporting by sea freighting one of the most significant decisions to be made is
whether to use a dry (non-refrigerated) or reefer (refrigerated) container. Reefer containers are
more controlled, having temperatures remaining around fourteen to fifteen degrees Celcius
(Perrotti-Brown, 2009). However, reefer containers can cost up to three times as much as a dry
container. A less reliable, cheaper option to the reefer container is an insulated container made with
energy reflecting material (Perrotti-Brown, 2009). When choosing a container, like choosing a truck
it is important to consider the ambient air temperature during the journey when making a decision
(Perrotti-Brown, 2009).
Air travel can transport wine in a few days and is ideal for smaller shipments (Perrotti-Brown, 2009).
To ensure wine is looked after, it is important that the company is made aware of the temperature
conditions of your package, the company will be held liable for any damage if instructions are not
followed (Perrotti-Brown, 2009).
Producers and consumers involved in freighting wine are particularly concerned about what happens
to the wine in transit (Smith, 2009). This can be overcome by installing electronic time and
temperature data loggers which will give an importer a temperature history on their shipment. This
will help ease or raise concerns regarding the quality of the wine in comparison from its original
condition (Smith, 2009).
Clients are able to choose from varying methods of transporting wine. Systems which involve less
risk to temperature fluctuation are more costly (Perrotti-Brown, 2009). Air freight has been found to
be the most expensive method, however the least time consuming and with smaller amounts of
wine this may be practical (Perrotti-Brown, 2009). Sea freight may be the most diverse with many
options regarding container choice but this may take some time and due to rough seas bottled wine
may be damaged (Perrotti-Brown, 2009). Land freight which also has numerous options relating to
transporting wine is unavoidable; all methods may be monitored for peace of mind of clients by
using electronic temperature data loggers (Smith, 2009). This can also help importers demonstrate

3. Jamie Matthews – 2008000141 13 August 2009
the integrity of the wine (Smith, 2009). Freighting wine is inevitable as it is essential in the path from
the winemaker to the household consumer (Pregler, 2008).
References:
Allen, P. (2008, February 25). French sent wine by sail boat. New Zealand Herald retrieved on July 31,
2009 from http://www.nzherald.co.nz/freight/news/article.cfm?
c_id=500815&objectid=10494320.
Mayflower (n.d.). VIP Transport Inc. Moving Wine and Transporting Wine With Your Household
Goods. Retrieved July 31, 2009 from
http://www.vipmayflower.com/domestic/moving_wine.html.
Pregler, B. (2008, May 15). Bulk Wine Transport in the U.S.. Retrieved on July 31 from
http://www.winebusiness.com/wbm/?go=getArticle&dataId=56235.
Smith, F. (2009). Monitoring wine en route to the consumer. The Australian & New Zealand
Grapegrower & Winemaker, 542, 84-85.
Perrotti-Brown, L. (2009). Shipping Wine to Asia. Robert Parker: The Independent Consumers Guide
to Fine Wines. Retrieved August 12, 2009 from http://www.erobertparker.com/inasia/ia34.asp