Arnold Schwarzenegger Governor BEST WINERY GUIDEBOOK: BENCHMARKING AND ENERGY AND WATER SAVINGS TOOL FOR THE WINE INDUSTRY EPORT R ROJECT P INAL F Prepared For: California Energy Commission Public Interest Energy Research Program PIER Prepared By: Lawrence Berkeley National Laboratory October 2005 Prepared By: Lawrence Berkeley National Laboratory Christina Galitsky, Ernst Worrell and Anthony Radspeiler Fetzer Vineyards Patrick Healy and Susanne Zechiel Berkeley, CA Contract No. 500-02-004 Work Authorization No. MR-03-09 Project No. MR-03-09 Prepared For: California Energy Commission Public Interest Energy Research (PIER) Program Rajesh Kapoor Contract Manager Pramod Kulkarni Program Area Team Lead Martha Krebs, Ph. D. Deputy Director ENERGY RESEARCH AND DEVELOPMENT DIVISION B.B. Blevins Executive Director DISCLAIMER This report was prepared as the result of work sponsored by the California Energy Commission. It does not necessarily represent the views of the Energy Commission, its employees or the State of California. The Energy Commission, the State of California, its employees, contractors and subcontractors make no warrant, express or implied, and assume no legal liability for the information in this report; nor does any party represent that the uses of this information will not infringe upon privately owned rights. This report has not been approved or disapproved by the California Energy Commission nor has the California Energy Commission passed upon the accuracy or adequacy of the information in this report. LBNL/PUB-3184 BEST Winery Guidebook: Benchmarking and Energy and Water Savings Tool for the Wine Industry Christina Galitsky, Ernst Worrell and Anthony Radspieler Lawrence Berkeley National Laboratory Patrick Healy and Susanne Zechiel Fetzer Vineyards Energy Analysis Department Environmental Energy Technologies Division Ernest Orlando Lawrence Berkeley National Laboratory University of California Berkeley, CA 94720 October 2005 This work was supported by the Food Industry Energy Research (FIER) Grant Program of the Public Interest Energy Research Program (PIER) of the California Energy Commission (CEC), by CEC/CIEE Contract MR-0309 through the U.S. Department of Energy Contract under No. DE-AC03-76SF00098. DISCLAIMER. The authors of this report and BEST Winery have incorporated the best publicly available information to develop BEST Winery. However, every winery will differ depending on the winemaking practices. This means that energy savings and costs of the measures included in BEST Winery may vary. The BEST Winery results should be interpreted as indications. Only a specialized audit and assessment of the winery may further improve upon the estimates provided by BEST Winery. The California Energy Commission, U.S. Department of Energy, the University of California, Lawrence Berkeley National Laboratory or Fetzer Vineyards, nor any of their employees, makes any warranty, express or implied, or assumes any legal responsibility for the accuracy, completeness, or usefulness of any information contained in BEST Winery. BEST Winery Guidebook: Benchmarking and Energy and Water Savings Tool for the Wine Industry Christina Galitsky, Ernst Worrell and Anthony Radspieler Energy Analysis Department Environmental Energy Technologies Division Ernest Orlando Lawrence Berkeley National Laboratory Patrick Healy and Susanne Zechiel Fetzer Vineyards October 2005 ABSTRACT Not all industrial facilities have the staff or the opportunity to perform a detailed audit of their operations. The lack of knowledge of energy efficiency opportunities provides an important barrier to improving efficiency. Benchmarking has demonstrated to help energy users understand energy use and the potential for energy efficiency improvement, reducing the information barrier. In California, the winemaking industry is not only one of the economic pillars of the economy; it is also a large energy consumer, with a considerable potential for energy-efficiency improvement. Lawrence Berkeley National Laboratory and Fetzer Vineyards developed an integrated benchmarking and self-assessment tool for the California wine industry called “BEST (Benchmarking and Energy and water Savings Tool) Winery. BEST Winery enables a winery to compare its energy efficiency to a best practice winery, accounting for differences in product mix and other characteristics of the winery. The tool enables the user to evaluate the impact of implementing energy and water efficiency measures. The tool facilitates strategic planning of efficiency measures, based on the estimated impact of the measures, their costs and savings. BEST Winery is available as a software tool in an Excel environment. This report serves as background material, documenting assumptions and information on the included energy and water efficiency measures. It also serves as a user guide for the software package. iii iv Table of Contents 1. Introduction...............................................................................................................1 2. The Wine Industry ....................................................................................................3 3. Making Wine ............................................................................................................6 Harvesting the Grapes ......................................................................................................7 De-stemming and Crushing..............................................................................................7 Draining and Pressing ......................................................................................................7 Fermentation ....................................................................................................................8 Malolactic Fermentation ................................................................................................10 Clarification and Stabilization........................................................................................10 Storage/Aging ................................................................................................................11 Bottling and Corking......................................................................................................12 4. Energy Use in Winemaking....................................................................................13 5. Water Use in Winemaking......................................................................................14 6. Benchmark Modeling – How We Created the “Best” Winery ...............................15 Energy Modeling............................................................................................................15 Water Modeling .............................................................................................................17 7. Energy Efficiency Opportunities ............................................................................18 7.1 Refrigeration ............................................................................................................18 7.2 Pumping ...................................................................................................................24 7.3 Compressed Air........................................................................................................29 7.4 Motors ......................................................................................................................35 7.5 Lighting....................................................................................................................37 7.6 Hot Water Supply.....................................................................................................41 7.7 Other Measures – Fuel .............................................................................................45 7.8 Other Measures – Electricity....................................................................................45 7.9 Combined Heat and Power Production (CHP).........................................................48 8. Water Efficiency Opportunities ..............................................................................51 8.1 General Water Measures ..........................................................................................51 8.2 General Cleaning......................................................................................................52 8.3 Barrel Cleaning ........................................................................................................52 8.4 Cooling Tower .........................................................................................................53 8.5 Evaporative Cooling.................................................................................................54 8.6 Hot Water.................................................................................................................54 8.7 Humidifiers ..............................................................................................................55 8.8 Miscellaneous...........................................................................................................55 9. Instructions and Tool Documentation.....................................................................56 Applicability...................................................................................................................56 Computer Requirements.................................................................................................56 Using