THESIS REMARKS: NAME : K.

SRINIDHI SHEET NO :

A1
ROLL NO : 18031AA035
WINERY SEMESTER: 10
CSI INSTITUTE OF TECHNOLOGY
LITERATURE SHEET GUIDE: Ar.SANA SCHOOL OF ARCHITECTURE AND PLANNING SCALE:
145 MCINTYRE ROAD,OPP.ANAND THEATRE,SECUNDERABAD , ELANGANA ,0003
 SITE CLIMATE VARIETIES PLANTED
COOL AND MILD CLIMATE WITH SUNSHINE
THROUGHOUT THE YEAR
CLIENT: RAJEEV SAMANT
ARCHITECT: AR. SANJAY PATIL
YEAR OF CONSTRUCTION : 1988
AREA: 30 ACRE (1,21,406 SQ.MTS)
LOCATION:
GAT 36/2, GOVARDHAN VILLAGE, OFF, GANGAPUR- FOR WHITE WINE:
SAVARGAON RD, NASHIK, MAHARASHTRA 422222 CHENIN BLANC, SAUVIGNON BLANC, VIOGNIER, RIESLING,
MUSCAT.
BACKGROUND OF SULA VINEYARD
SULA VINEYARD WAS NAMED AFTER RAJEEV’S FOR RED WINE:
AVERAGE WEATHER AVERAGES IN NASHIK
MOTHER - “SULABHA”. CABERNET SAUVIGNON, MALBEC, MERLOT, ZINFANDEL, SHIRAZ.
RAJEEV SAMANT INITIALLY EXPERIMENTED WITH
CROPS SUCH AS MANGOES, ROSES, TEAKWOOD AND CONNECTIVITY
TABLE GRAPES BEFORE REALISING THAT NASHIK’S SULA VINEYARDS IS IN THE OUTSKIRTS OF NASHIK CITY.
CLIMATE AND TEMPERATURE WERE WELL-SUITED FOR
GROWING WINE GRAPES.
SAMANT STEADILY EXPANDED THE COMPANY OVER
THE NEXT FEW YEARS BY INTRODUCING NEWER
GRAPE VARIETIES AND EXPANDING THE COMPANY’S AVERAGE RAINY DAYS IN NASHIK
OFFERINGS.

APPROACH TO SITE

WIND DIRECTION
WINDS ARE SOUTH-WESTERLY OR WESTERLY IN THE
NASHIK NASHIK ROAD SHIVAJI SOUTH-WEST MONSOON SEASON. IN THE POST-
INTERNATIONA RAILWAY NAGAR BUS MONSOON SEASON WINDS ARE LIGHT AND VARIABLE
L AIRPORT - STATION - STATION - IN DIRECTION IN THE MORNINGS AND NORTH-
34 KMS 25 KMS 4 KMS EASTERLY OR EASTERLY IN THE AFTERNOONS.

TOPOGRAPHY
SITE SURROUNDINGS
SAVARGAON
SADHANA
DAM - 500M
VILLAGE
SOUTH
RESTAURANT -
WEST
250 M NORTH
CONTOURED WITH SLOPE TOWARDS WEST SIDE
SOIL TYPE
MET’S SCHOOL OF YORK WINERY
` ARCHITECTURE SOIL IS OF VOLCANIC ORIGIN, RANGING FROM
& TASTING WEATHERED BASALT TO RED LATERITE TO HEAVY
AND INTERIOR
DESIGN - ROOM - 1.5 KM CLAY. THE HEAVIER SOILS ARE CLOSER TO THE
400 M NORTH NORTH WEST GODAVARI RIVER BEDS WHILE THE LIGHTER CRUMBLY
EAST WEATHERED RED SOILS ARE CLOSER TO THE
NORTHERN HILLY PART OF THE REGION.
THESIS REMARKS:
NAME : K.SRINIDHI SHEET NO :

A1
ROLL NO : 18031AA035
WINERY SEMESTER: 10
CSI INSTITUTE OF TECHNOLOGY
LITERATURE STUDY GUIDE: Ar.SANA SCHOOL OF ARCHITCTURE AND PLANNING
145 MCINTYRE ROAD,OPP.ANAND THEATRE,SECUNDERABAD , TELANGANA ,0003 SCALE:
 ACCESSIBILITY SUN PATH
MAHATMA GANDHI BUS
TERMINAL
HYDERABAD, TELANGANA
Mahatma Gandhi Bus Station also known as MGBS earlier known as Imlibun (means
forest of tamarind trees). Imlibun is a bus station in the southern part of Hyderabad,
India. It is unofficially known as the Imlibun bus station. The bus station was built
during the Nizam rule, and was earlier located on the banks of Musi river. It was built
in the shape of a dome and was named Imlibun. Later, for its expansion the Musi
river bed was filled and a new facility was constructed.

MGBS metro Imlibun electric sub Osmania general Sultan bazar traffic
LOCATION station
800m NORTH EAST
station
350m
hospital - 1.7 km
SOUTH WEST
police station - 850m
NORTH WEST
SOUTHWEST

Kacheguda railway
station platform - 3.1
VIDEO OFSUN PATH OF MGBS ON JUNE 8TH
km
North east
Charminar - 2.8 km
SOUTH
Yashoda
hospital - 2.8 km
Chadarghat 2021
police station - 2
EAST
km VIEWS
EAST

INDIA
HYDERABAD
CLIMATIC CONDITIONS

SITE INVENTORY

Jkyj

ANNUAL WEATHER AVERAGES WIND DIRECTION - SOUTH

TRAFFIC
WEST
SUMMER
March – May,temperature of Hyderabad ranges between 40 Degree
MAHATMA GANDHI BUS Celsius and 45 Degree Celsius during summers.
STATION WINTER
MGBS bus terminal lies in the central zone oF Hyderabad, near to starts from November and extends up to February.maximum temperature remains
at 22 Degree Celsius to 25 Degree Celsius and the minimum temperature can go
the musi river, gowliguda. This terminal lies in the residential zone down till 12 Degree Celsius.
of Hyderabad.
This terminal is on national highway 65.
Other nearest national highways connecting to this terminal are RAINY
The monsoons are from June to September after which the weather becomes very
NH44, NH 163 and NH765 pleasant.Around 80 to 90 centimeters of average rainfall can be seen.

REMARKS: SUBMITTED BY: SHEET NO:

ARCHITECTURE DESIGN V

A
B.Pratishtha - 007
BUS TERMINUS DESIGN C.H.N.S.Himaja - 016
Jerline - 029
MAJOR CASE STUDY Srinidhi - 035
SCALE : 1
Laasya - 40
 SITE DETAILS STRUCTURE
AREAS INSIDE THE TERMINAL:
GROUND FLOOR Foundation: as the type of soil available at the
PLATFORM AREAS: 2490+914 site is black cotton soil, pile foundation of 15 m
COMMERCIAL AREA: 1045 deep is laid.
ENQUIRY:137
TICKECT BOOKING COUNTER + ENQUIRY :310 Slab: used two way cantilever slab in this
PORTICO: 360 SQM structure.
TOILETS :250+30 SQM The total height of the slab above platform is 7-
DRINKING WATER: 32 SQM
• TOTAL AREA- 20 acres( 81000 sqm)
8m.
MED ROOM: 61 SQM
STATION MANAGER OFFICE :103 SQM • BUILT UP AREA- 21375 sqm
• BUILD UP AREA- 58437 sqm Elevation: The rhombus shaped voids and
POLICE STATION: 73
POWER HOUSE: 30 SQM • TOTAL NO OF BUSES TOUCHING THE BUS STATION- inverted v arches in the elevation act as main
PUMP HOUSE :28 3557 source of ventilation.
STAIR CASE: 170 SQM • PER HOUR BUS FLOW DURING NORMAL HOURS- 150 Rhombus shaped shading devices are used to
STEPS UP :81 SQM • PER HOUR BUS FLOW DURING PEAK HOURS- 250 blend with the elevation.
STEPS DOWN :44 SQM • TOTAL NO OF PASSENGERS USING THE BUS
RAMP UP :26 SQM STATION- 1,50,00
RAMP DOWN :51SQM • TOTAL NO OF PLATFORMS- 74
PARCEL COUNTER :65 SQM • TOTAL NO OF BUS BAYS- 150
MISC: 250+ 184 • TOTAL NO OF SEATING PROVIDED- 2000
WATING + CORROIDOR: 8550 SQM

TOTAL: 15,284 SQM

FIRST FLOOR (staff services ,dorms ,revenues ,
and storage ):1808 SQM
SECOND FLOOR (admin areas): 1283 SQM
GARAGE: 3,000 SQM PLANNING AND DESIGN
TOTAL BUILT UP :21375
● The planning and design were totally done in accordance with the site and
GROUND COVERAGE: 18284 SQM its location. The land around that is properly utilized without any wastage.
GROUND COVERAGE + PARKING: 21975 SQM
● The site is approached through a bridge from the main road due to its
-------------------------
GOSHALA: 1530 SQM location in an island.
TEMPLE: 800 SQM ● The Main Entry leads to the double height entrance porch which in turn
leads to enquiry and reservation counters.
● The main entrance foyer leads to the administration office in upper levels.
● The left wing of the entrance foyer leads to the departural
Platforms.
● The corridor leading to the departural platforms contains all the
important public facilities and Current Ticket Counters .

REMARKS: SUBMITTED BY: SHEET NO:

ARCHITECTURE DESIGN V

A
B.Pratishtha - 007
BUS TERMINUS DESIGN C.H.N.S.Himaja - 016
Jerline - 029
MAJOR CASE STUDY Srinidhi - 035
SCALE : 2
Laasya - 40
MATERIALS SERVICES

● Bricks: used for the interior & separation walls. a) GARBAGE d) FIRE SAFETY
● Stone: compound walls. • 2 bus bays have one common dustbin, which is • No smoke detectors and water sprinklers
near to the column. provided, may be in future they will provide,
● Marble & Tandur Stone: for platform flooring.
• Beside the terminal on both the sides there is a just fire extinguishers are provided.
● Glass :for the counters and windows. garbage dump yard, where all the garbage from the • Near by fire station is afzalgunj fire station – ½
● Pavement tiles: for the corridors, ramps, pathways. terminal is dumped and GHMC people will remove it. km
b) ELECTRICAL away
● Wood: used for doors , windows, frames,partitions,furniture n the
offices. • Power room provided near 46-47 bay e) WATER
• There is a power substation beside the bridge II • Only 1 water is provided for whole of the
● Concrete: parking, bus depots and at the entrances.
2 transformers- 11kv ( 3 phase power lines) terminal, its capacity is 8,00,000 litres.
● Pvc: for the counters with computers. 2 generators- 55kv (100 litres capacity diesel) • The capacity of the water tank is 40 tanker
● Rcc : slab s, beams & columns. 1 generator runs continuously for 3 hours during capacity, but daily only 20 tankers are
a power cut. used( 25000 L capacity), but during festival 25
● Acrylic sheets: for the sky lights.
Type of transformers- manual tankers are used.
● Marble: in the offices,stairs,seating for the columns up to 2m height. • Underground power lines for HT wires, depth of pit is • In the first floor there is a water purifier tank,
0.6m*1.8m. which has 3 motors, one for drinking water, one
• Electrical department staff- total 7 members(3 for tiolets and other for spare use.( they on
helpers, 3 technicians, 1 supervisor), they have these motors every 2 hrs)
3 shifts for day. • Pump house staff- 4 members
c) RAINWATER PITS f) DRAINAGE
They are providedFEEDER
but the water MODES PARKING
is getting mixed with the No proper drainage facility provided, the
drainage, they area) provided
LOCALwherever
BUSES slopes are given drainage water is getting lead into the musi
• Inside the terminal the local buses halt at 71, river.
72, 73 and 74 bays
CONCRETE ROAD TANDUR AND MARBLE • Just outside the terminal on the koti to afzalgunj road there is a bus stop for local buses.
FLOORING
b) TAXIS
AMENITIES • A separate lane is given for them in the front side of the
PROVIDED terminal, to pick and drop the passengers.
1. Drinking water facilities • Width of the lane is about 8 metres.
2. Enquiry Counters
3. Toilet Blocks c) AUTOS
4. Bot Toilets • A separate lane is given for them in the front side of the building, to pick and drop the
5. Dormitories
6. Deluxe Lodges passengers.
7. two wheeler Parking • Width of the lane is about 4 metres
8. Four wheeler Parking
9. Clock Rooms
d) TWO WHEELERS
10.10.Current Booking Counters • Totally there are 2 two wheeler parking areas, but only one is used, other one doesn’t have a
11.Advance Booking Counter
12.Canteen
flooring so it is not yet used.
13.Seating Arrangements • Capacity of two wheeler parking normal days- 200 - 250
14.ATM Centres
festival days- 470
15.Traveller Aid For Sick
16.Garuda Corner With A/c • Maximum capacity it has is 470 .
17.Cat card counter • The other one which still has to be given a flooring has a capacity of 100 two wheeler parking.
e) FOUR WHEELERS
• A separate area is given beside the two wheeler parking area, but currently that area is used by
REMARKS
two wheelers only. : SUBMITTED BY: SHEET NO:
ARCHITECTURE DESIGN V • Cars are parked at the entrance of the terminal building beside the road.
B.Pratishtha - 007
BUS TERMINUS DESIGN
A
f) STAFF PARKING
C.H.N.S.Himaja - 016
• Capacity is 400, but only 100- 150 vehicles are parked daily.
Jerline - 029
MAJOR CASE STUDY Srinidhi - 035 SCALE : 3
Laasya - 40
 SECURITY BARRIER FREE FACILITIES
• Each column has a CCTV camera RAMP PROVISIONS
which is monitored 24/7
2
• Terminal police station is provided Near the main entry they are 2 ramps m
provided, M.G
near the 45th bay 0.45 statu
• Nearest police station is sultan bazar in the passage way they are ramps m
e

traffic police station which is 650m providedBUS

beside every stairway.
FACILITIES
away
• BUS SIZES
luxury buses- 12m*3m*3m, district buses- 9m*2.5m*2.8m
• No of entry and exit is one.
PASSENGER FACILITIES • PER DAY FLOW OF BUSES- 3557
per hour flow in peak hours- 250 buses(6:00am to 10:00am and 4:00 to
• 8:00pm)
BUS BAY
• BUS BAY
• RESERVATION COUNTERS- for every platform 2 per hour flow in normal hours- 150 buses type of parking for bus
DIMENSIONS DIMENSIONS
reservation counters are kept. bays- 45degree type of
• CLOAK ROOMS- only one is provided for whole of the DRIVEWAY 9M parking for idle bays-
terminal, near the Gandhi statue. 90degree
• WAITING AREAS 13M
13 seating is provided for one bay( 10 fixed and 3
14 FEET 12-13FEET
movable) DRIVEWAY 9M

Types of seats- stainless steel seating for movable and 3M WAITING AREA
granite platform seating for fixed. Total no of seating in 13M
CORRIDOR&
15M
the terminal- 2000 WAITING
CORRIDOR
• DRINKING WATER FACILITIES 3M
2M SHOPS
Near every toilet there • BUS DEPOT AND SERVICING AREA
are 2 drinking water
no depot is provided, but garage is given wheir servicing of buses are done.
areas 7*2=14 total
• WAITING TIME OF BUSES
drinking water areas
In the bay they wait for 10-15min, if more time waiting is their, they go to idle parking.
(28 taps)
• TIOLETS
8 toilets are provided inside the terminal building BUILDING STRUCTURE
and 2 in the site (bot toilet) Female toilet- 3 • Built-up area is 21375 sqm
• TIOLETS- 1 separate toilet is provided for
Indian, 1 w.c and
physically 1 phc toiletpeople in every male
handicapped • Build-up area is 58437 sqm
Maleandtoilet- 3 indian,
female toilet, 1itsw.c and 1 phc are
dimensions tiolet.
2.5m*2m • CLEAR HEIGHT OF THE BUILDING- 9m( till first floor is 5m and next floor is
and the opening width of door is 0.9m. The toilet 4m)
has rods provided for support. Column sizes- 1.2 dia ( near main entrance of the building)
• TYPE OF STRUCTURE- RCC structure
• Tacktile flooring is given for blind people to guide 0.6-0.8m( near the platforms)
Ceiling- coffered slab
their way.
Distance between columns-8.5m
Rods given • CANTILEVER PROJECTION OF ROOF NEAR BUS BAYS- 5.5m
for support
• No clashes of buses.
• ANNOUNCEMENT OF BUSES
Small slope given for sliding of
wheelchair
digital boards and speakers are provided.

REMARKS: SUBMITTED BY: SHEET NO:

ARCHITECTURE DESIGN V
B.Pratishtha - 007
BUS TERMINUS DESIGN
A
C.H.N.S.Himaja - 016
Jerline - 029
MAJOR CASE STUDY Srinidhi - 035 SCALE : 4
Laasya - 40
 AESTHETIC ELEMENTS
• Landscaping is provided near the entrance of the terminal.
• Mahatma Gandhi statue at the entrance portico of the building is the
main focal point.
• Columns are given a ACP sheet covering to enhance its look.
• Square type cut openings are given in the front facade .

LIGHTING:

REMARKS: SUBMITTED BY: SHEET NO:

ARCHITECTURE DESIGN V
B.Pratishtha - 007
BUS TERMINUS DESIGN
A
C.H.N.S.Himaja - 016
Jerline - 029
MAJOR CASE STUDY Srinidhi - 035 SCALE : 5
Laasya - 40

WINE REGIONS OF INDIA
WINE PRODUCTION IN INIDA
WINERY
LITERATURE STUDY
"GRAPE GROWING REGIONS
Vineyards are then planted at higher altitudes along
slopes and hillsides to benefit from cooler air and
some protection from wind. The altitude of India's
vineyards typically range from around 660 ft (200 m)
in Karnataka, 984 ft (300 m) in Maharashtra, 2,600 ft
(800 m) along the slopes of the Sahyadri to 3,300 ft
(1000 m) in Kashmir.
Y TRELLIS SYSTEM BOWER TRELLIS
SYTEM
The commonly followed trellising system which are
suitable for Indian climate includes VSP,*Y",
Pergola(bower) Trellising system.
Vineyards in India range from the more temperate
climate of thenorthwestern state of Punjab down to
the southern state of Tamil Nadu.
• Nasik Region (Maharashtra State): Biggest wine
producing region in India. This region includes Pune,
Nasik and Ahmed Nagar. It is above 800 meter sea
level. Several top wineries are located in this area
including Chateau Indage and Sula Wines.
• Sangali Region (Maharashtra State): This region
includes Solapur, Sangali, Satara and Latur. It is above
800 meter sea level.
• Bangalore Region (Karnataka State): Nandi Hills
located about around 45 kilometer North of
Bangalore City. Grover Vineyards is located in Nandi
Hills. It is above 800 meter sea level.
Himachal Region: It is located at Northern India. This
region covers the northwestern plains corresponding
to 28° and 32° N latitude, It is upcoming state for the
wine production. Temperature varies from 20 C to 40
C. Unique Climate of this region attracts the wine
makers to produce delicate wine grapes.
• Nasik, Sangali and Karnataka regions are the major
wine grape producing regions in India, lying between
15° and 20° N latitude which account for 70% of grape
production in India..
THESIS
GUIDE: Ar.SANA
TYPES OF WINES WINE GRAPE VARIETIES INDIA
Red: Grape wines are made mainly from species Vitis vinifera.
Being fermented in contact with grape skins from RED WINE GRAPE VARIETIES
which the wine gets its color. Normally dry wines.
White:
Usually produced from white grapes, but the grape
CABERNET SAUVIGNON
juice (must) is usually fermented away from the skins. REGION: nashik, maharashtra
Normally dry to very sweet.
CHARACTERISTICS: Reddish young leaves
Rose: with bronze spot, Mature leaves are
Made in three ways – from red grapes fermented on circular with 5 to 6 lobes, Rounded small
the skins for up to 48 hours; by mixing red and white size berries.
wines together; or by pressing grapes so that some SENSORY ATTRIBUTES:
color is extracted. It may be dry or semi-sweet. Wines are dark & rich in tannins
Sparkling wines:
they are made by either the methode champenoise
(now to be called methode traditionelle), the Charmat SHIRAZ / SYRAH
method (tank fermented and sometimes termed the REGION: Persia
methode cuve close), the transfer method, or the CHARACTERISTICS: Young green leaves,
carbonation method. with five lobes, Open lower lateral sinuses
Fortified Wines SENSORY ATTRIBUTES:
Fortified wines such as Sherry, Port and Madeira have Wines are of good quality with high
been strengthened by the addition of alcohol, usually alcohol level. They lack acidity. The grape
a grape spirit. is capable of rendering rich, Complex, very
These are now known within the EC as liqueur wines colored and powerful wines and smooth
or vins de liqueur. Their alcoholic strength may be
tannins with thick skin.
between 15% and 22%, by volume.
MERLOT
REGION: karnataka
CHARACTERISTICS: identified by loose
bunches of large berries, thinner skin.
SENSORY ATTRIBUTES:
Currant andcherry flavours and firm
tannins, strawberry, plum cake, tobacco,
cedar,chocolate flavours.
ZINFANDEL
REGION: himachal pradesh
CHARACTERISTICS: vigorous and thin
FLOW CHART SHOWING CLASSIFICATION OF
skinned large size grapes.
WINES
SENsORY ATTRIBUTES:
With style of wine production it varies from
light body to full bodied. Intensely flavored
and firmly tannic wine designed to age. It
produces robust red wine, raspberry,
blackberry, pepper predominates in wine.
REMARKS:
NAME : K.SRINIDHI SHEET NO :
A
ROLL NO : 18031AA035
SEMESTER: 10
CSI INSTITUTE OF TECHNOLOGY
SCHOOL OF ARCHITECTURE AND PLANNING
145 MCINTYRE ROAD,OPP.ANAND THEATRE,SECUNDERABAD , TELANGANA ,0003 SCALE:
WHITE WINE GRAPE VARIETIES
CHENIN BLANC
REGION: uttarakhand and lower
himalayas
CHARACTERISTICS: The fruit is tough
skinned and medium size.Tendency to
early bud break and late ripening.
Adapted to warm climates and many
soil types.
SENSORY ATTRIBUTES:
Acidity remains high with honey &
peach flavors.Have subtle melon,
peach, guava, spice and citrus notes
SAUVIGNON BLANC
REGION: karnataka
CHARACTERISTICS: Short to medium
sized leaves with 5 lobes & Ripens
early.
SENSORY ATTRIBUTES:
Used for making dry wine, which
shows notable aromas of grass or
must.
VIOGNIER
REGION: Maharashtra, karnataka
CHARACTERISTICS: Soft skin, high
phenols.
Prefers warmer environment and
longer growing season.Abundance of
spiciness but less complexity.
SENSORY ATTRIBUTES:
Floral and spicy notes. used for dry
premium vibes.
CHARDONNAY
REGION: Karnataka
CHARACTERISTICS: Grapes variety are
strong, productive. predisposed to
powdery mildew
Produces excellent, rich and complex
whites wines.
SENSORY ATTRIBUTES:
Variation in aromas according to the
terroir and vinification. It offers bold,
ripe, rich and intense fruit flavor
WINERY
LITERATURE STUDY
OTHER WINE GRAPE VARIETIES IN INDIA
BANGALORE BLUE
REGION:Grown in Karnataka
Berries are small sized, dark purple, ovoid,
seeded with thick skin. Juice is purple
coloured, clear and pleasantly flavoured with
16-18% TSS. Variety has a good keeping
quality and mainly used for making juice and
wine. It is resistant to anthracnose but
susceptible to downy mildew.
GULABI/ MUSCAT
REGION:Grown in Tamilnadu
Berries are small in size, deep purple,
spherical and seeded. The TSS is 18-20%.
Variety has a good keeping quality and is
used for table purpose. Variety is not
susceptible to cracking but it is susceptible
to rust and downy mildew. Average yield is
10-12 t/ha.
ANAB-E-SHAHI/ DILKUSH
REGION: Andhra Pradesh, Maharashtra,
Punjab, Haryana and Karnataka.
HYBRID VARIETIES It is widely adaptable to different agro-
climatic conditions. This variety is late
ARKAVATI maturing and heavy yielding. Berries are
elongated,
It is a cross between 'Blackmedium
Champa'large,
and seeded and
'Thompson
amber
Seedless'. Berries are coloured
medium, when fully ripe.
yellowish
green, ellipsoidal-spherical, sweet, seedless with 22-
25% TSS. It is multi purpose variety used for
making raisins and wine.
ARKA HANS
It is a cross between 'Bangalore Blue' and 'Anab-E-
Shahi'. Berries are yellowish green, ellipsoidal
spherical, seeded with pleasant flavour. The TSS is 18-
21%. Variety is used for wine making.
THESIS REMARKS:
GUIDE: Ar.SANA
ARKA KANCHAN GRAPE CULTIVATION
This late maturing variety is a cross between 'Anab-E- Grapes are true berries. The fruit wall (pericarp) is
Shahi' and 'Queen of the vineyards'. Berries are fleshy throughout. Fruit can be green, red, and deep
golden yellow, ellipsoidal to ovoid, seeded, with purple. A grape crop is a deciduous woody vine
pleasant 'Muscat' flavour. The variety has a TSS of 19- belonging to the flowering plant genus vitis.
22% and suitable for table purpose and wine making. Scientific name: Vitis vinifera
Variety has a high yield potential but with poor Family: Vitaceae
keeping quality.
ARKA SHYAM
It is a cross between 'Bangalore blue' and 'Black
Champa. Berries are medium large, shiny black,
spherical to ovoid, seeded, with mild flavour. The
variety is resistant to anthracnose. It is suitable for Viticulture
Viticulture is the study and the cultivation of grapes. It
wine making and table purpose.
can be for consumption (table grapes) or for wine
production. Viticulture involves all the agricultural
ARKA NEEL MANI
practices and studies till the harvest of grape crop.
It is a cross between 'Black Champa' and Thompson
Seedless'. Berries are black seedless with crispy pulp
having 20-22% TSS. The variety is tolerant to CLIMATE REQUIRED:
anthracnose. Average yield is 28 t/ha. It is suitable for Looking from the viticulture point, climate can be
wine making and table purpose. divided into three categories:
ARKA SOMA
It is a cross between 'Anab-E-Shahi' and 'Queen of
vineyards'. Berries are greenish yellow, round to
ovoid. Pulp is meaty and has 'Muscat' flavour with 20-
21% TSS. The variety is tolerant to anthracnose,
downy mildew and powdery mildew. Average yield is
40t/ha. It is good for preparing white desert wine.
ARKA TRISHNA
It is a cross between 'Bangalore Blue' and 'Convent
Large Black'. Berries are deep tan in colour, round to
ovoid with 22-23% TSS. Variety is resistant to
anthracnose and tolerant to downy mildew. Average Macro-climate: this is the climate of a larger area,
yield is 26 t/ha. It is a good variety for wine making such as region or a country.
Meso-climate: this is a climate in a specific site
determined by altitude, ocean proximity, prevailing
winds, water, etc.
Micro-climate is a climate within the vineyard canopy
on which winegrowers have the influence with
vineyard management practices.
NAME : K.SRINIDHI SHEET NO :
A
ROLL NO : 18031AA035
SEMESTER: 10
CSI INSTITUTE OF TECHNOLOGY
SCHOOL OF ARCHITECTURE AND PLANNING
145 MCINTYRE ROAD,OPP.ANAND THEATRE,SECUNDERABAD , TELANGANA ,0003 SCALE:
Grape is a highly versatile crop. It can be grown in almost Layering – Used to fill in blank
all kinds of climate : SOIL REQUIRED: spots in a row or by home TIMELINE OF VINEYARD
Temperate: In America, Australia, Russia, and Europe. Grape cultivation can be done in various soil types. gardeners to expand a grape
Tropical: In West and South India, Argentina, Chile, patch.
Kenya, and Venezuela.
Sub-tropical: In North India, China, Pakistan, Israel, Iraq, JANUARY
Iran, and Afghanistan. VINES ARE
Mediterranean climate is the best for grape cultivation. NOW DORMANT FEBRUARY
Growing from Seed – Not used VINEYARD
Vines stay evergreen in a tropical climate. Grape crop commercially because grape PRUNING
performs beautifully in the area that gets no or very less varieties don’t come true to
rain during the ripening time of fruits. seed, but it can be a fun to
The best wines are slow to ripen, whether they are experiment and create new
grown in cool climates or late-ripening varieties grown in varieties.
MARCH
warmer climates. SOIL PREPARATION:
Soil preparation includes adjusting fertility and pH, VINEYARD APRIL
Wine regions can be basically divided into two types of
correcting drainage problems and land leveling. BUD BREAK &
climates: cool climate and warm climate. Wine grapes
Conduct soil tests a year in advance of planting grape PRUNING FROST PROHIBITIVE
from warmer climates generate higher sugar levels Best soil: Well-drained sandy loam to loamy soil
vines, or two years before planting where pH MEASURES
(which produce higher alcohol wines), whereas cooler having good organic matter. Soil pH should be below MAY
climate wine grapes generally have lower sugar levels pH 8.7. It should have lime concentration of upto 20% adjustment may be necessary.
BUD BREAK AND
and retain more acidity. and calcium carbonate of upto 10%. BLOOM
Alkaline soils with poor drainage are not suited. JUNE
MICROBIAL TERROIR OR TRADITION: BLOOM & BERRY
Microbial terroir has to do with the microbes—bacteria MODES OF PROPAGATION: SET
and yeast—present in vineyard soil and winemaking
facilities. In older wine making facilities, different strains
of yeast and bacteria may have been present on
winemaking equipment for hundreds of years,
JULY
Soil is tilled. Pits are prepared at appropriate spacing, BERRY SET
contributing to the overall flavor of the wine. Though not
as grapevines are generally planted in pits. Depth of AND
AUGUST
a traditional component of terroir, microbes play an VERAISON &
pits range from 60 cm to 90 cm. VERAISON
important role in viticulture. Hardwood Cuttings – Using dormant HARVEST TEST
Spacing of pit depends on the variety and type of
wood pruned off in the fall or
training system.
winter.Cuttings are planted 20 cm
You must prepare the pit and keep them open for 30
apart in lines. While planting the
days before planting. SEPTEMBER
cuttings at least two nodes should be
inside the soil with one bud above HARVEST
the soil. BEST PLANTING TIME:
Greenwood Cuttings – Best used in the Between February and March for north India. OCTOBER
growing season to multiply plants Between November and January for peninsular India. HARVEST
quickly.The cuttings should be 12 to 18 Between December and January for Tamil Nadu and
inches long and contain 4 buds. Three Karnataka. NOVEMBER
of the buds should be placed under COVER CROP
ground and the remaining one left out Grape cultivation is generally not done during SEEDING & LAST
.
of the soil. monsoon. WATER
Grape plant begins to grow 10-15 days after planting.
DECEMBER
Grafting – Grafting is a process in VINES ARE NOW
Grape growth starts earlier in warm season than in
which a new grape vine is produced DORMANT
cold season.
A scenario of wine microbial biogeography by making a cut in the rootstock and Just a month after planting, the plants require staking
then adding scionwood that is cut to and training.
fit inside the incision made in the
rootstock.

THESIS REMARKS:
NAME : K.SRINIDHI SHEET NO :

A
ROLL NO : 18031AA035
WINERY SEMESTER: 10
CSI INSTITUTE OF TECHNOLOGY
LITERATURE STUDY GUIDE: Ar.SANA SCHOOL OF ARCHITECTURE AND PLANNING
145 MCINTYRE ROAD,OPP.ANAND THEATRE,SECUNDERABAD , TELANGANA ,0003 SCALE:
TRAINING SYSTEMS IN GRAPE CROP: CANE PRUNING
PRUNING OF GRAPE VINES: It is implemented with head training; canes originate
Pruning is done when the vines are dormant. When from the head region of the vine. Cane pruning does not
grape farming is done in mild tropics, pruning is done use cordons. Instead, new one-year-old canes are laid
twice. Harvesting is also done twice. down on the fruiting wire every year. Each bud that
originates along the length of the one-year-old renewal
canes has the potential to be fruitful in a similar fashion to
TELEPHONE SYSTEM: It looks like a telephone pole the count buds on the above mentioned one-year-old
with wires and all, hence, the name. Not much spurs. It might be helpful to think of a cane as a long spur
suitable for hot and dry places, as berries suffer from that requires the support of a wire due to its length and
sunburn. consequent inability to support itself.

Training is a practice in which tree growth is directed into

a desired shape and form.
• Training young fruit trees is essential for proper tree
development.
•it is better to direct tree growth with training than to HEAD SYSTEM: Least expensive, feature very close
correct it with pruning. There is different system of spacing, shows less occurrence of diseases, and gives
training system. bigger size of berries.

Varieties which show a fair resistance to rain damage.

So, pruning can be done at any time throughout the
year.
BOWER SYSTEM: Most popular for commercial grape
In hot tropics, pruning is done twice, but harvesting is
cultivation. About 80% of the grape vineyards are under
done once. Pruning is done between March and May.
this system.
The vines are pruned to single node. They develop
canes, which are then pruned between October and
November to induce fruiting.

SPUR PRUNING
short pruning' -- is the simplest of the pruning
techniques. The principle of short pruning is to form
spurs, branches with 2-3 buds
Spur pruning is suitable for many grape varieties,
although it often fails in older varieties or very
vigorous, young plants. They will produce abundant
KNIFFIN SYSTEM: Less expensive, but also less popular
foliage but no fruit, because the buds close to the
because the yield is less under this system.
stem have no fruiting buds.

THESIS REMARKS:
NAME : K.SRINIDHI SHEET NO :

A
ROLL NO : 18031AA035
WINERY SEMESTER: 10
CSI INSTITUTE OF TECHNOLOGY
LITERATURE STUDY GUIDE: Ar.SANA SCHOOL OF ARCHITECTURE AND PLANNING
145 MCINTYRE ROAD,OPP.ANAND THEATRE,SECUNDERABAD , TELANGANA ,0003 SCALE:
WINE MAKING PROCESS Stemming is the separation of the stems and grapes (which are sends to
WINE PRODUCTION the press)
Wine Production : Main Steps Crushing: A horizontal press squeezes the broken grapes, separating the
● Viticulture fresh juice (must) from the skins (marc)
● Harvesting After crushing starts the fermentation process.
● Stemming/Crushing Crushing is the process when gently squeezing the berries and breaking
● Fermentation the skins to start to liberate the contents of the berries.
● Draining the harvested grapes are sometimes crushed by trampling them
● Pressing barefoot or by the use of inexpensive small scale crushers.
● Mixing larger wineries, a mechanical crusher/destemmer is used.
● Clarification
● Aging FERMENTATION (4-7 DAYS)
● Bottleing

HARVESTING

sugar and acids that naturally react with wild yeasts

Grapes are picked up by hand or mechanically
Decision of harvest informed by level of sugar and acid
weather forecasts.
For small scale, harvesting is done manually.
For large scale, machinery is used.
After harvesting , grapes are kept in anaerobic condition for
2-3 weeks.
Vineyard adding their own yeasts
a yeast called Saccharomyces Cerevisiae is the one most commonly
used for winemaking ). The first job of Saccharomyces, as it is of any
yeast, is to bring the wine to complete fermentation.
fermentation can take from 10 to 30 days to convert natural sugar to
alcohol.
PRESSING

CRUSHING

Liquid wine is drained from the vat without being pressed and go into
barrels (free-run wine). The remaining pulp retains about 20% of the
wine.
The remaining pulp, after draining, is pressed to squeeze out the press
wine. The press wine tends to be dark, harsh and unpalatable, and is
mixed with free-run wine to produce something decent.

THESIS REMARKS:
NAME : K.SRINIDHI SHEET NO :

A
ROLL NO : 18031AA035
WINERY SEMESTER: 10
CSI INSTITUTE OF TECHNOLOGY
LITERATURE STUDY GUIDE: Ar.SANA SCHOOL OF ARCHITECTURE AND PLANNING
145 MCINTYRE ROAD,OPP.ANAND THEATRE,SECUNDERABAD , TELANGANA ,0003 SCALE: