The Cost of Going Green in the Wine Industry
Journal Title: Journal of Food Processing & Beverages - Year 2016, Vol 4, Issue 1
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 overallenvironmental 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.
Authors and Affiliations
Michael McCullough
Keywords
Related Articles
- EP ID EP245588
- DOI 10.13188/2332-4104.1000014
- Views 113
- Downloads 0
Evaluating the use of preservatives and the effect of carbonation on the physicochemical and microbiological stability on coconut water
Consumers usually appreciate coconut (Cocos nucifera) water due to its refreshing qualities and isotonic properties. However, these characteristics are difficult to preserve once the water is extracted from the coconut,...
Spectrophotometric Determination of Caffeine in Selected Pakistani Beverages
Amount of caffeine in beverages gained much attention due to its various toxicological effects. However, limited data is available especially for store brands beverages. In order to assess the caffeine content, thirty di...
Efficacy of Sanitizers on Three Types of Tropical Fruits Having Different Skin Characteristics
The efficacy of removal of known concentrations of E.coli and Staphylococcus aureus from the fruit surfaces by different concentrations of Chlorine Dioxide, Hypochlorite, Hydrogen Peroxide, water and heat treatments were...
Inhibition of Low Density Lipoprotein Oxidation and Angiotensin Converting Enzyme in vitro by Functional Fruit Vinegar Beverages
Fruit vinegar beverages have been becoming popular as a part of the healthy diet. The current study investigated the antioxidant and invitro low density lipoprotein (LDL) oxidation inhibition and angiotensin converting e...
Nutritional Value of the Alcoholic Beverage “Parshot” as a Staple and Total Nutrition Food in Dirashe Special Worenda, Sounthern Ethiopia
The global incidence of malnutrition has seen a decreasing trend. However, it continues to remain a serious concern in Africa, where people are dependent on rain-fed agriculture and suffer from unstable climate that gove...