Business Activities That May Qualify
- Development of improved product formulations and mixing methodologies
- Testing of product for quality assurance of aroma, flavor profile, and shelf life
- Introduction of new or improved bottling and packaging processes
- Improvements in plant irrigation systems, water recycling, or waste management processes
- Evaluation of soil and rootstock for improved farming techniques
- Experimentation with new strains of grapes
- Development of custom software for distribution, e-commerce, and customer management Improved preservative chemicals development
Annual Revenue: $636 Million
This winery sought to develop a fully automated, high-capacity storage warehouse. After purchasing the location, planning began to streamline the company’s bottling operations with an automated storage and retrieval system (ASRS). The project called for highly innovative software design and robotic hardware, which required rounds of technical design, and functionality testing. Extensive cycles of beta development were necessary before the technology could perfect a variety of operational scenarios, including maneuvering of variable pallet sizes and intra-warehouse and exit maneuvers.
Winery and Cellar
Annual Revenue: $27 Million
This company set out to retrofit their wine caves to achieve ideal conditions for the storage, aging, and preservation of their five dozen varieties of organic offerings. The winery meticulously evaluated the underground environment, and experimented with different combinations of controlled conditions, including humidity, lighting, ventilation, temperature, and fermentation in barrels for red wine production. After extensive trial and error, the winery designated an energy-efficient custom setting that employed both high humidity and cool temperatures.
Annual Revenue: $10.7 Million
This company has been improving winemaking techniques for half a century and was eager to upgrade the traditional cork-top bottle with a sophisticated alternative. The owner acquainted himself with a variety of bottle stopper options, conducting side-by-side trials to compare wine quality and oxygen transfer measurements with different enclosures. Following testing, the winery adopted a unique glass enclosure with a rubberized seal, a decision made based on its ease of extraction and refastening, as well as its lack of aroma and attractive shelf appeal.