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The Cost of Going Green in the Wine Industry
| Content Provider | Semantic Scholar |
|---|---|
| Author | McCullough, Michael E. Manchester, Kyle |
| Copyright Year | 2016 |
| Abstract | Salinity build up in the San Joaquin Valley has been identified as one of the most important issues affecting water quality in California. As the wine industry continues to grow, it becomes even more imperative to find new ways to reduce salinity buildup. The cleaning process is one aspect of production where there is potential to reduce the overall environmental impact. This study compares various new wine tank cleaning methods and “green” chemicals based on their cleaning capabilities, salinity content, and utilization costs. Viable, cost effective solutions are found that have the potential to drastically reduce salinity in waste streams while reducing utilization costs as well. Specifically, the conversion of the standard Sterox K cleaning chemical to the newly developed Vitipure across all California wine, could reduce total loads of sodium (Na) and potassium (K) in winery water waste streams to negligible amounts while decreasing utilization costs by at a minimum of $1.11USD per 100,000 litre tank. The reduction in Na and K has the potential to drastically affect effluent waste streams across California as well as globally. to maintain the quality of water enjoyed by local residents, and allow for the continued expansion of food processing and wine industries in the area. Cleaning and sanitation chemicals are a major source of salts that, if controlled, would assist in reducing salinity build-up throughout the state. In winemaking and other food processing operations, these practices are also among the largest uses of water and are typically some of the largest sources of salts in process wastewater. Indeed, they can contribute to as much as 30% of processing energy use for a facility. If salinity continues to increase at the projected rate, the increase in direct annual costs to San Joaquin Valley businesses will be between $1 billion and $1.5 billion by 2030 [1]. Increasing the cost of regulation to food producers as little as 1% is estimated to drive between 0.5 and 20% of production out of the region [2,3]. Developing methods of cleaning that are aimed at lowering effluent salinity would be extremely beneficial to manufacturers as well as the communities in which they operate. All too often when problems such as this arise in production agriculture there is a strong push to pass regulatory policy without an understanding of potential unforeseen costs. When this happens, the policy, which was designed with good intentions, can potentially become ineffective and far more costly to society then dealing with the problem post facto. The goal of this research was to explore potential methods wineries could voluntarily employ to reduce salinity in their effluent streams. Various methods were tested and their cleaning capabilities, salinity content, and utilization costs were recorded. The outcomes of the study have produced economically and environmentally viable alternative solutions to current cleaning practices in the wine industry. If widely adopted, these solutions not Michael McCullough1*, Kyle Manchester2 and GourChoudhury3 1Agribusiness Department, California Polytechnic State University, San Luis Obispo, USA 2Food Science and Nutrition Department, California Polytechnic State University, San Luis Obispo, USA 3Food Science and Nutrition Department, California Polytechnic State University, San Luis Obispo, USA *Address for Correspondence Michael McCullough, Agribusiness Department, California Polytechnic State University, San Luis Obispo, USA, Tel: 805-756-509; E-mail: mpmccull@calpoly.edu Submission: 07 January, 2016 Accepted: 23 February, 2016 Published: 29 February, 2016 Copyright: © 2016 McCullough M, et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Reviewed and approved by: Dr. Andrew Reynolds, Department of Viticulture, Brock University, Canada Research Article Open Access Journal of Food Processing & Beverages |
| File Format | PDF HTM / HTML |
| DOI | 10.13188/2332-4104.1000014 |
| Alternate Webpage(s) | https://www.avensonline.org/wp-content/uploads/JFPB-2332-4104-04-0014.pdf |
| Alternate Webpage(s) | https://doi.org/10.13188/2332-4104.1000014 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
