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Originally built in 1934 as an operating beet sugar refinery, the Old Sugar Mill now hosts fourteen unique wineries offering varietals from all over Northern California. Zinfandel, Cabernet Sauvignon, Barbera, Tempranillo, Chardonnay, Chenin Blanc and Sangiovese are just a few of the featured wines. Located in the heart of the Clarksburg AVA, and just 15 minutes from downtown Sacramento, the Old Sugar Mill is the premier destination for enjoying world class wines with friends and family. The Old Sugar Mill is the perfect venue for your next wine trip. Fourteen Wineries. One Location. 15 minutes from downtown Sacramento.

The sugar mill, once part of the Cruger-dePeyster Plantation, was built in the early 19th century. This 17-acre historic site contains the ruins of the coquina sugar factory that was raided during a war between the Seminole Indians and the United States.

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The curved architecture of the open-air stone mill affords panoramic views of the bay. Enjoy tapas created with time-honored local recipes and innovative flavor combinations, alongside cocktails, sangrias and exclusive wines.

A sugar cane mill is a factory that processes sugar cane to produce raw sugar[1] or plantation white sugar.[2] Some sugar mills are situated next to a back-end refinery, that turns raw sugar into (refined) white sugar.[3]

These processing steps will produce a brown or raw sugar. Raw sugar is generally sent to a sugar refinery to produce white sugar. This sugar refining can be done either at a completely separate factory or at a back-end refinery which is attached to the raw sugar factory.

The overall quality of raw sugar that goes into the factory is dependent on agricultural practices and the cultivar used. Harvesting can be done by machines or by hand. If done by hand, it is normally preceded by burning the field. However, stalks from a burnt field more quickly loose sugar content while waiting to be processed.[7]

Cane is transported by truck, narrow-gauge railway, container or cart. On arrival the cane is sold based on weight or sugar content. There are several ways to unload the harvest. Overall, limiting the time between cutting and milling is essential for achieving a high sugar yield and quality.[8]

In 2004 and 2005 the Enterprise Sugar mill in Louisiana had a traditional mill and a diffuser, which both processed cane from the same area. Weekly raw juice samples were taken and analyzed. These were found to be very similar, despite the diffuser achieving a higher extraction.[13]

Juice extraction by milling is the process of squeezing the juice from the cane under a set of mills using high pressure between heavy iron rollers. Those mills can have from 3 up to 6 rolls; every set of mills is called a tandem mill or mill train. To improve the milling extraction efficiency, imbibition water is added at each mill. Hot water is poured over the cane just before it enters the last mill in the milling train and is recirculated up to reach the first mill. The juice squeezed from this cane is low in sugar concentration and is pumped to the preceding mill and poured onto the cane just before it enters the rollers, the juice from this mill is the same way pumped back up the milling train. Mixed juice (that is to say cane juice mixed with the water introduced at the last mill) is withdrawn from the first and second mills and is sent for further processing. Milling trains typically have four, five or six mills in the tandem. To improve the milling extraction performance before the cane reaches the first mill, knife and shredder preparation equipment is normally used.[citation needed]

At a chemical level, the first step is to open the cells. This is usually done by revolving cane-knives and a three roller crusher, which together open most of the thin-walled cells. The juice is then removed from these opened cells by leaching.[14] I.e. the sucrose from these opened cells dissolves in water. The diffusion process proper takes place on the 10-16% of sugar containing cells that have not been opened. First hot water is applied to kill the protoplasm of the cells. This makes that the walls of the cell becomes semipermeable. By osmosis, water or thinner juice can then enter the cell and replace heavier juice until an equilibrium is reached. In this phase sucrose penetrates the walls faster than non-sugar with higher molecular weight. This makes that the purity of the last extracted juice from diffusion is higher than that acquired by straight milling, even while diffusing extracts more sugar.[14]

In the percolation system process, shredded cane is introduced into the diffuser at the feed end; hot water is poured over the shredded cane just before the discharge end of the diffuser. The hot water percolates through the bed of cane and removes sucrose from the cane. This dilute juice is then collected in a compartment under the bed of cane and is pumped to a point a little closer to the feed end of the diffuser and this dilute juice is allowed to percolate through the bed of cane. At this point the concentration of sucrose in the cane is higher than the concentration of sucrose in the dilute juice just mentioned and so sucrose diffuses from the cane to the juice; this now slightly richer juice is pumped back up the diffuser and the process is repeated, typically, 12 to 15 times (compared with the four to six times for the milling process)

The evaporation process serves to concentrate the clarified juice.[18] The most widely used evaporator is a multiple-effect evaporator of the Roberts type.[citation needed] The product of this step is syrup of 78 to 86% purity with a soluble solid content of 60-65Brix and containing 3.5-4.5% invert sugars.[19]

Crystallization is done with a single-effect vacuum boiling pan and a crystallizer. In the vacuum pan, the syrup is evaporated until it gets supersaturated with sugar. At this point seed grain is added to serve as nuclei for sugar crystals, and more syrup is added as the water evaporates. The growth of crystals continues till the vacuum pan is full.[20] The crystals and the mother liquor (molasses) now form a dense mass known as massecuite.[21] The 'strike' (contents of the pan) is then discharged into a crystallizer.

The sugar centrifuge serves to separate the massecuite into sugar crystals and mother liquor / molasses. These centrifuges consist of a cylindrical basket suspended on a spindle. The perforated sides are lined with wire cloth, inside of which are metal sheets containing 400-600 perforations per square inch. The basket revolves at 1000-1800 rpm.[20]

While the mother liquor, molasses passes through the holes in the centrifuge, the sugar crystals are retained. After the sugar is purged, it is cut down, making the centrifuge ready for the next badge.[20]

The most common boiling scheme is the three-boiling system. This method boils the sugar liquors in three crystallization/centrifugation stages, called A-, B- and C-. The sugar resulting from the first stage, A-sugar, is stored. The molasses from the A-centrifugation, A-molasses, are fed to the B vacuum pan. This results in B-sugar and B-molasses. A mix of A-sugar and B-sugar forms the commercial product of the factory.[20][24]

The B-molasses are of a much lower purity. They are boiled again in the C-pan. While the A and B stage do not always use a crystallizer, it is essential for this low-grade massecuite.[23] The massecuite remains in the crystallizer for more than a day. The C-sugar from the centrifuge is mingled with syrup and used as massecuite seed, and so returns to the start of the process. The molasses resulting from this centrifuge step are called final molasses, or blackstrap. It is a heavy viscous material containing about one-third sucrose, one-fifth reducing sugars, and the remainder ash, organic non-sugars and water. It serves as a base for cattle-feed, industrial alcohol, yeast production and so on.[25]

The sugar from the centrifuges is dried and cooled and then stored. During bulk storage the quality of the raw sugar decreases because of a chemical reaction between amino acids and degraded invert sugars, known as the maillard reaction.[27] The raw sugar can also be directly packed into bags for shipment.

In many cane sugar producing countries the standard sugar product is generally known as plantation white sugar. In rich countries, the standard sugar product for direct consumption or industrial use is white sugar. In Codex White A quality, white sugar has a minimum polarization of 99.7% and an ICUMSA color of 60 IU. Plantation white might have a polarization of e.g. 99.4-99.7% and a color between 80 and 250 IU.[2][28]

In the purification step, the objective of carbonation is to separate non-sugar contents such as colloids and insoluble particles as well as colored material.[6] If carbonation is used, the mixed juice is heated to 55C and lime is added till a pH of 10.5-11 is reached. Next, Carbon dioxide (CO2) is added, and the juice is pushed through pressure filters. This results in calcium carbonate mud. The juice is then again heated to 55C and lime and CO2 is added till a pH of 8.4-8.6 is reached. This is followed by a second pressure filtration.[29]

The crystallization and centrifugation steps for plantation white might differ on account of the boiling system used. For plantation white the regular three-boiling system can be used. An alternative is to only ship A-Sugar. The B-sugar is then dissolved and fed back to the syrup, while the C-sugar is dissolved or used as seed for the B-sugar.[31]

In storage, plantation white is more vulnerable than raw sugar. Sugar produced by carbonation is especially vulnerable to color change. Ash content also contributes to discoloration. In Brazil discoloration is countered by storing at a maximum temperature of 35-40C and by producing sugar of 166 IU so lots of color can be lost before the low standard of 230 IU is reached.[28]

Some cane sugar mills have so-called back-end refineries. In back-end refineries, raw sugar produced in the mill is converted to refined sugar with a higher purity for local consumption, export, or bottling companies. Wastage is used for heat generation in the sugar mills. 17dc91bb1f