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A Technical Guide for Wine Producers
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RECENT ARTICLES | WYNBOER HOME
A CLEAN AND GREEN WINE INDUSTRY
A greener wine laboratory
Environmental concern is such a topical subject that hardly any activity remains unaffected. Smaller activities are often ignored, because they are not the biggest priority. The impact of wine laboratories, for example, is often neglected, the role of other cellar activities being so much greater.
The impact of a wine laboratory on the environment may be reduced in various ways. This could be done mainly through the recycling of waste water or the reduction of input products in the laboratory. The amount of water that is used in a laboratory is mostly not visible, because it disappears down the drain. The main sources of water consumption in a laboratory are, in decreasing order, for cooling, cleaning and analytical purposes.
All laboratories use water for cooling purposes. In the case of the aspiration method of determining sulphur dioxide, for example, the cooling water flows continuously through the system and down the drain. The water is uncontaminated and practically drinking quality. Instead of allowing it to run away, it could be redirected to the vineyard, cellar or even flower beds. Small water tanks may also be used to store such water until a more meaningful application presents itself. Another way of limiting wastage of cooling water, is by using a closed water circuit. This entails the purchase of a recycling water bath. Laboratories use water baths for tartrate and heat tests and with the necessary planning a closed water system may be designed, to be used for all distillation cooling and water baths. Most laboratories no longer produce their own distilling water, but the cooling water, just like any other cooling water, may be used to better effect. Although the volume of cleaning water used in laboratories is not vast, it should not be added to the cooling water either. The wash water usually contains toxic substances such as acids, solvents and dissolved metals and should therefore rather be added to the cellar’s waste water.
Packaging material that occurs in a laboratory can usually be recycled. Glass, plastic and cardboard are the most common and may be dumped at the nearest municipal system, or collected from specific sites by certain companies.
Although the use of chemicals cannot be eliminated altogether, it should be limited. If unused chemicals have to be removed, they should never be dumped down the drain, rather liaise with the companies in question to remove it themselves.
Wine samples that remain after the necessary analyses or evaluation may be a source of concern for wine laboratories. Small cellars may consider selling them to staff at a special price, while larger cellars may pool such wines for distilling purposes. As with chemicals, they should not merely be washed down the drain.
The above are a few ideas that may be implemented by wine laboratories. Most important is to come up with innovative solutions instead of pouring everything down the drain!
Reference
Howeel, G. 2009. The Australian & New Zealand Grapegrower & Winemaker, January 2009: 56 - 59.
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