Wineries: Top 10 Green Practices
Courtesy of Bay Area Green Business Program
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Start monthly "Green" committees.
- Recycle cardboard and shrink wrap through the use of balers.
- Install ozone systems to sterilize barrels. This eliminates the use of hazardous chemicals.
- Use high pressure/low volume cleaning equipment to reduce water usage.
- Reduce energy usage for cooling tanks by using refrigeration jackets.
- Purchase new equipment, such as:
a. Vacuum pumps to eliminate water used in bottling operations
b. Self-cleaning presses used in crush operations which reduce water use
Both these purchases reduce energy usage.
- Use pumice and diatomaceous earth as compost in the vineyards.
- Protect against pests in vineyards naturally using permaculture gardens.
- Reuse waste water on vineyards and landscaping.
- Convert waste wine into marketable vinegar
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