|
A Technical Guide for Wine Producers
|
|
RECENT ARTICLES | WYNBOER HOME
A CLEAN AND GREEN WINE INDUSTRY
The implementation by wine cellars of environmentally friendly procedures
Although wine cellars represent only one link in the production chain of wine, several input and output procedures that take place in the cellar impact enormously on the environment. By paying the required attention, a significant contribution can be made to attain a cleaner and greener wine industry.
When building a wine cellar, unconventional materials and concepts should be considered, for example more environmentally friendly and energy saving building material. One option is the use of rectangular straw bales that are sealed, or recycled material such as old bricks from buildings that have been demolished. By building subterranean cellars the cost of cooling can be reduced, so too the sensible placement and tinting of windows. Insulation of cellar buildings has a considerable impact on the cost of energy, but care should be taken to use the correct material that does not cause mould or damp.
Conventional energy supply in the form of electricity should be reconsidered. Sunlight energy is an alternative, the large roof surfaces of wine cellars being ideal. The use of ground water with a relatively constant temperature is another option, but it requires expert engineering and planning. Consumption and release of energy in cellars should be exchanged to prevent unnecessary waste.
The water consumption by cellars requires serious attention, without compromising the importance of cellar hygiene. Leaking valves, toilets, water pipes and hoses should be checked on an ongoing basis. Has provision been made for the water used to wash tanks, or is it used at random? What happens to rain-water from the gutters? Are cellars aware of their water consumption per litre wine produced, compared to other cellars? The use of cellar waste material, such as skins and grape seeds, for recycling should be continuously investigated.
In a large cellar the amount of carbon dioxide produced during fermentation is enormous and depending on the extent, processing it for recycling could be financially viable. About 20 years ago cellars paid dearly to recycle waste products such as cartons, paper and glass and consequently it was not even considered. The market benefits of such procedures should outweigh preconceived notions (Payette, 2008). Cork is a natural product with a very low carbon footprint that gives a marketing edge to those who sell and use it. With the necessary management it is also a sustainable industry (AMORIM Newsletter, August 2008). Oak barrels and oak alternatives can be recycled; they are biodegradable and popular with the gardening industry. Trees for cork production use carbon dioxide and release oxygen during photosynthesis. Glass bottles can be recycled and should definitely form part of a recycling, or renewable production programme.
Innovative practices such as those mentioned below have benefits that are often overlooked:
A balanced approach is necessary so that product quality is not sacrificed in the process. No consumer will be prepared to buy an inferior product simply for the sake of environmental conservation (Payette, 2008).
The information may also be obtained on the website www.vwm-online.com.
References
AMORIM Newsletter, August 2008. |
|
Wynboer is incorporated in WineLand, magazine of the SA wine producers.
Visit our sister sites:
|
| UP |
COPYRIGHT (C) 2000 WineLand |