Winery

In 2011 a team of archaeologists discovered a 6000 year old wine press in a cave in the Areni region of Armenia,[2] and identified the site as a small winery.

[3] Previously, in the northern Zagros Mountains in Iran, jars over 7000 years old were discovered to contain tartaric acid crystals (a chemical marker of wine), providing evidence of winemaking in that region.

Archaeological excavations in the southern Georgian region of Kvemo Kartli uncovered evidence of wine-making equipment (containers called qvevri) dating back 8000 years.

Farm wineries are a form of value added marketing, known as agritourism, for farmers who may otherwise struggle to show a profit.

The concept is similar to a microbrewery, in that small batches of product are made primarily for local consumption.

[8] The concept of the micro-winery is not as easily accepted as that of the microbrewery, however, as the general public has been conditioned to associate a winery as having a vineyard.

New York State provides a specific micro-winery license[9] that requires the microwinery to purchase local ingredients.

Peak wastewater generation occurs during the "crush", in other words, when grapes are actively being processed into juice for fermentation.