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Outline

Measuring Your Winery • Energy Footprints • Water Footprints Footprints • Carbon Footprints Roger Boulton Stephen Sinclair Scott Endowed Chair in Enology • Waste Water and Emission Footprints Viticulture and Enology • Chemical Footprints University of California, Davis • Scaled and Partial Footprints 19th February 2016 15-16 Current Issues: Optimizing the Sustainability of • Summary Wine Production

Global Reporting Index Categories

An Example

Pernod Ricard Largest Spirits Company in the world, GRI 2013 61 Food and Beverage Companies, 3 Breweries, no Wineries Largest Wine Brand, Jacobs Creek

https://www.globalreporting.org/Pages/default.aspx

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Carbon Dioxide Balance – Vine to Consumer

CO2 Uptake CO2 Release CO2 Release

CO2 Release CO2 Release CO2 Release

Footprints and Partial Footprints VineyardWinery Distributor Retailer Consumer

Other Grapes

Other Wine What fraction of a footprint do you own? Recycle, Compost Barrels, Supplies Landfill CO2 Release Who do you share it with? Packaging Waste Water CO2 Release Barrels Who decided on its use? Electricity Gas Fuel

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Energy

Fuels Electricity

Surface Area per Volume • Heat Gain α Surface Area (A) • Heat Gain per Volume α to A/V Fermentation n = 0.0 200 KWh/T A/V α [V]^0.67/[V]^1.0 or [V]-0.33 • Log-Log Plot of Refrigeration Load vs Volume Actual would have a slope of -0.33 due ambient heat gain n = -0.25

Wall Losses • Log-Log Plot would have a slope of 0.0 due to n = -0.33 fermentation load

• Actually looks like -0.25

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Coefficient of Performance - Ammonia

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14

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125% 8

Condenser Temp = 20 C 6

COP, Energy Out/Work In 75% 4 50% 2 Condenser Temp = 30 C 0 -50 -40 -30 -20 -10 0 10 20 Evaporator Temperature (C)

Per-Volume Footprints

• CO2 Release during Fermentation – Proportion to Volume, independent of scale Water • Energy for Fermentation Cooling – Proportion to Volume, independent of scale Total Intake • Energy Loss during Storage Waste Water – Surface area per Volume, Loss falls with 1/D • Cleaning Water, Cleaning Chemistry – Surface area per Volume, Usage falls with 1/D

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Scaled Footprints

• Rinse Water use is proportional to surface area 3000 L/T or 6 L/L • Energy Loss is proportional to surface area

No Scale Effect • Volume of water per volume of wine varies with Area/Volume α 1/V0.33 or 1/D Actual n = - 0.37 • 8 times wine volume should have half the water footprint • 1000 times wine volume should have 1/10th the water footprint

Winery Water Use Functions 750 L/T or 1.5 L/L Annual Water per Ton: [L/T] = 1000 * [T/3000] -0.37

Seasonal Water per Ton: [L/T] = 250 * [T/3000] -0.36 Actual n = - 0.36

Data collected from 1978 harvest

Scale effect is strong, “lower footprints” in large wineries should not be confused with “efficiency of use”

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Winery Water Footprint Example

Number of Cleanings [2 to 10] 3000 L/T or 6.0 L/L Tank Tank Transfer Cleaning Volume per Cleaning [L]

Number of Re-Uses Actual [0 to 10] n = -0.37 n Lots n Lots

# Cleanings*Volume or # Cleanings*Volume Σ Σ Ton or 1 + Number of Reuses 1 + Number of Reuses Liter

Water and Energy Footprints

Scaled Footprints The per-volume footprint decrease with increasing scale

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Emissions

Carbon Dioxide Ethanol from Fermentation Ethanol from Barrels, Transfers

Williams, L. A and Boulton, R., (1983). Am. J. Enol. Vitic. 34:234-242

Green House Gases

Carbon Dioxide Methane Refrigerants

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Gas Atmospheric Lifetime GWP* ODP*

Carbon Dioxide (CO2) 50-200 1 0.00

Methane (CH4) 12±3 21 0.00

Nitrous Oxide (N2O) 120 310 0.00

CHFC-11 45 4600 1.00 HCFC-22 12 1810 0.05 HFC-23 264 11,700 0.00 HFC-32 5.6 650 0.00 HCFC-123 1.3 77 0.02 The Carbon Dioxide Example HFC-125 32.6 2,800 0.00 HFC-134a 14.6 1,300 0.00 HFC-143 48.3 3,800 0.00 HFC-152 1.5 140 0.00 HFC-227 36.5 2,900 0.00 HFC-236 209 6,300 0.00 HFC 407C (32, 125, 134a) 1700 0.00 Vineyards and Wineries HFC-410A (125, 32) 2000 0.00 HFC-4310 17.1 1,300 Barrels CF4 50,000 6,500 0.00 CCl4 26 1,400 0.73 Bottles *Global Warming Potential GWP *Ozone Depleting Potential ODP

Carbon Dioxide Equivalents g CDE g*GWP

Emissions of GHG from Ethanol Fermentation Wine Fermentation Estimates

C6H12O6 2 CO2 + 2 C2H5OH • Juice at 24 Brix • 220 g/L is fermentable Sugar Glucose Carbon Dioxide Ethanol • 60 L of CO2 released per L of Juice • 34,000 L per Ton of grapes • 1 g sugar releases 0.464 g CO2 • 120 lb CO per Ton of grapes or 0.268 L CO2 at 20 C 2 • 0.06 Ton CO2 per Ton of grapes • 1% sugar solution releases 4.64 g CO2 per L • 60 Ton CO2 per KTon of grapes or 2.68 L CO2 per L

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Carbon Release in Winemaking BOD and COD

• Ethanol Fermentation (60 L CO2/L wine, – 130 lb/ton grapes) Biological Oxygen Demand, mg O2/L • Malolactic Fermentation (0.5 L CO2/L wine, – 1.1 lb/ton grapes) Chemical Oxygen Demand, mg O /L • Carbon Release of Wastewater, BOD and COD 2 • Composting Pomace, CO and CH 2 4 Understand BOD, COD of wastewater, especially after • Winemaking Materials, Barrels harvest. • Electrical Energy and Fuels • Packaging and Warehousing pH effects N, P, Organisms • Case Goods Transportation

Theoretical BOD Formula Table 1. BOD Calculation Chart

CcHhOoNnPpSs BOD = C+H/4-O/2+5/4*N+5/4P+3/2*S [mole O2/mole substrate]

Compound Formula MW C H O N P S BOD/mol

Glycerol C3H8O3 92.1 3 8 3 0 0 0 3.5 Malic C4H6O5 134.1 4 6 5 0 0 0 3 Tartaric C4H6O6 150.1 4 6 6 0 0 0 2.5 Glucose C6H12O6180.26 126000 6 Ethanol C2H5OH 46.1 2 6 1 0 0 0 3

Citric C6H8O7 192.1 6 8 7 0 0 0 4.5 Ascorbic C6H8O6 176.1 6 8 6 0 0 0 5 Arginine C6H14O2N4115.16 14240013.5 Proline C5H902N1 174.2 5 9 2 1 0 0 7.5 PAA C2H4O3 76 2 4 3 0 0 0 1.5 Acetic C2H4O2 60 2 4 2 0 0 0 2

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Table 1. BOD Calculation Chart Carbon Footprint of Wine Bottles

CcHhOoNnPpSs BOD = C+H/4-O/2+5/4*N+5/4P+3/2*S

Compound Formula MW C H O BOD mg/g CO2/mol CO2 g/g • 600 kg CO2/tonne of glass (600g/kg) Glycerol C3H8O3 92.1 3 8 3 1216.1 3.0 1.43 Malic C4H6O5 134.1 4 6 5 715.9 4.0 1.31 Tartaric C4H6O6 150.1 4 6 6 533.0 4.0 1.17 Glucose C6H12O6 180.2 6 12 6 1065.5 6.0 1.47 Ethanol C2H5OH 46.1 2 6 1 2082.4 2.0 1.91 • Light Bottle weighs 500 g Citric C6H8O7 192.1 6 8 7 749.6 6.0 1.37 Ascorbic C6H8O6 176.1 6 8 6 908.6 6.0 1.50 Arginine C6H14O2N4 115.1 6 14 2 3753.3 6.0 2.29 • Heavy Bottle weighs 1250 g Proline C5H902N1 174.2 5 9 2 1377.7 5.0 1.26 PAA C2H4O3 76 2 4 3 631.6 2.0 1.16 Acetic C2H4O2 60 2 4 2 1066.7 2.0 1.47 • 300 g CO2/Light Bottle (750g/Heavy Bottle)

BOD mg/L CO2/L CO2 g/L • 0.66 lb CO /Light Bottle (1.66 lb/Heavy Bottle) Juice 22% Sugar 5g/L H2Ta 3g/L H2Ma 1g/L Arginine 244472.6 336.1 2 Wine 12% Ethanol 5g/L H2Ta 3g/L H2Ma 8g/L Glycerol 264432.6 363.6 1% Citric 10g/L 7496.1 10.3 100mg/L PAA C2H4O3 63.2 0.1 100 mg/L Acetic C2H4O2 106.7 0.1 100mg/L PAA Mix Quad Mix PAA, acetic, H2O2 and water5 mg gives 14 mg BOD 280.0 0.4 • Recycling of Wine Bottles?

Winery Data 7915.9 10.9 • Washed Recycled Wine Bottles?

Bottled Wine

• 750 mL weighs about 750 g • Bottle weighs 500 g (or up to 1250 g) • Total weight of 1250 (or up to 2000 g) Changing Winemaking Practices

• Bottle is between 40% to 63% of total weight Number of Wine Transfers for transport Water Volume Used per Tank Cleaning Chemistry, Solution Recovery • PET Bottles 50 g or 12.5% of the total weight Capture, Filtration and Re-use • Other Containers?

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Recovery, Cycles and Volumes

0.90

Initial Use Makeup Cum. Volume Number Saving 100.00 1.00 0.00 0.00 90.00 1.90 10.00 90.00 81.00 2.71 10.00 180.00 Water Recovery and Re-use 72.90 3.44 10.00 270.00 65.61 4.10 10.00 360.00 59.05 4.69 10.00 450.00 53.14 5.22 10.00 540.00 47.83 5.70 10.00 630.00 Rainwater 43.05 6.13 10.00 720.00 Membrane-filtered to RO level 38.74 6.51 10.00 810.00 Potassium Salts and Peroxide 90.00 90.00 900.00 Ambient Temperature Cleaning 90.00 Solution Recovery and Filtration 810.00 6.51

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Some Future Possibilities - Wineries Re-Use of Cleaning Solutions, n>1 Sequestration of Fermentation Carbon Dioxide

Biochar from Pomace, no CO2 and CH4 Wineries that are: Self-Sustainable in Water and Energy and with a zero Carbon Footprint

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Future Footprints CO2 Kg/KWh, % Renewable, % Net Zero % on-site Renewable Challenges for the Future % Self-Sustainable KWh KWh/Kg or KL % Self-Sustainable Peak KW • Shared Ownership and Partial Footprints? % On-site (Riparian, Rainwater) e.g. Vine Carbon Capture, Vine Water Use, Pomace Release, KL/Kg or KL % Sub-terrainian (Well) Carbon Footprint of Bottles, Transportation •Energy % Purchased, % Net Zero •Water Number of Uses •Greenhouse gases Added Chemistries • Vineyard vs Winery Footprints, Net Zero versus Kg/Kg or KL •Emissions Discharge composition, Na, NO3 •Hazardous and non hazardous waste Sustainable Sites •Recycling Kg/Kg or KL •Packaging % CO2 Kg, % CH4 Kg, other • Are Footprints to be Self-reported, Audited, Verified? % Captured, % Net Zero Short term, Long term • Who will take the lead in developing sustainable

C, N, S as % CO2 or Kg/Kg, practices and data gathering and reporting related to Photo Reactive, Concentration grapes and wine, in CA and in the US? at point of release % Captured, % Net Zero

Summary Acknowledgements

• Robert Mondavi • Footprint Reporting • The Jackson Family – An Example • TJ and Valeta Rodgers • Winery Carbon Footprints • Jerry Lohr • Water, Energy and Chemical Footprints – and all the others who helped to build the most • Scaled and Partial Footprints sustainable Winery in the world • The Stephen Sinclair Scott Endowment • The University of California

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