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co v e r s t o r y On Campus, Off the Grid New facility at UC Davis to be carbon neutral, water and energy independent By Paul Franson The Jess S. Jackson Sustainable Winery Building isn't really a winery but an adjunct to the adjacent teaching and research winery supporting experiments and demonstrations. W hen the University of California, Davis, Department of Viticulture and Enology opened its teaching and research winery in January 2011, it was the most advanced and sustainable winery in the world. Now, with the addition of the adjacent Jess S. Jackson Sustainable Winery Building, the facility will rise to new heights as the first selfsustainable winery. • It will be able to operate with reused collected rainwater and energy generated on-site, allowing it to move completely off the water and power grids. • The pair will comprise the first zerocarbon-emission winery using on-site carbon sequestration to form calcium carbonate. • It will be the most water-efficient winery ever built, using its processing water at least five times. • It will be the most chemistry-efficient winery ever built, using and reusing cleaning chemicals at least five times— and it will use green cleaning chemistry, potassium salts and hydrogen peroxide exclusively. • It will be the most energy-efficient winery with on-site water-based heating and cooling systems that use moderate temperatures generated from solar energy. • It will be the first winery to be fully solar at peak load on a kilowatt basis, as well as being energy positive on a total 28 W in e s & V i ne s J U LY 2 013 kilowatt-hour basis. The winery and sustainable adjunct building grew out of professor Roger Boulton's vision of creating a test bed, demonstration and research facility that could provide the basis of future winery operations. When the winery was built, he took into account many features that couldn't be implemented initially, but set the stage for their future adoption and application. These include systems for collecting carbon dioxide from both large fermentation vats and small fermentors used for research, on-site generation of nitrogen from the air and plumbing for heating, cooling and a clean-in-place (CIP) system. Those plans became reality as Boulton shared his vision with the late Jess Jackson and his wife, Barbara Banke, and Jackson's heirs made the gift to fulfill the dream. Highlights • he Jess S. Jackson Sustainable T Winery is the new addition to the teaching and research winery at the University of California, Davis. • he facility will recycle all water, T generate all energy used and be carbon neutral, sequestering CO2 given off during fermentation. • any techniques tested will likely M be required in future winery construction. • eading companies are expected L to loan or donate state-of-the-art technology to equip the building and operate the winery. If you build it, they will come Boulton needed a test bed for the experiments and demonstrations. He thought he'd be able to get loans or donations from many suppliers. "But they didn't want their equipment to be sitting in the parking lot," he noted. After the teaching winery was finished, the Jackson family donated $3 million to provide the adjacent facility that was needed. It's called the Jess S. Jackson Sustainable Winery Building, but no wine will be made there. Instead, the 8,000-square-foot building will house advanced water and energy systems for the winery next door. It contains 10 bays, one of which is used for necessary infrastructure like electrical controls. The university also contributed $1 million to the effort. Cooling and heating The first step toward sustainability is the building environment itself. The Jackson building is designed without conventional heating or air conditioning. Its massive