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WINEMAKING PIGs Save Water in the Winery A PIG is inserted into the transfer line at Sonoma Wine Co.. Simple but effective practice cleans process lines By Tina Vierra P igging, or the use of sponge balls to move wine and clean transfer lines, offers enhanced sanitation, minimized wine dilution and reduced labor costs. It also can help achieve reductions in winery water use of up to 15%. PIGs (pipeline inspection gauges) are inserted into transfer lines and then pressure-driven through the pipeline along with the wine and/or water by the use of compressed gas such as nitrogen. After wine has been transferred, the PIGs can be used to bracket the cleaning solutions and rinse water while assisting in the Highlights • ater-saving tools don't have to be W expensive: Pigging balls cost little and save much. • etting your baseline water-use G measurement and installing water meters for ongoing measurement are the first steps to water savings. • tility companies often have rebates, U tools and advisors to help with energy or water savings; it pays to check with yours. 78 W in es & V i ne s january 20 14 cleaning of the lines. This makes the operation more efficient in water and energy use and cost. Sonoma Wine Co. of Graton, Calif., used the Tool Lending Library (TLL) and advisors offered by utility Pacific Gas & Electric (PG&E) to implement their water-use improvements. lines in and discharge out, then scattered meters internally but not to all process areas. We use our process waste numbers, less annual rainfall, as the water metric for managing and tracking water use. That may not be the best way to go, but it is our default method because we are regulated on our discharge gallons." Measuring baseline water use Pigging procedures "The first thing to do is to get a good handle on your current water usage for the past several months before you adopt your PIGs. You're going to need water meters, and PG&E can be very helpful in getting you started down the path to using good measuring devices for your winery," says Richard Castle, the winemaker at Sonoma Wine Co. who took charge of the water project. The winery measured total daily gallons of water used in its facility as well as the effluent for its pond by installing water meters and reading them daily. In 2010, before beginning pigging, the winery's water per case of wine measured 2.08 gallons; at the end of 2012, the measurement was 1.99 gallons. The 4% reduction included all water use in process areas. Most wineries do not separate water-use measurements by process unless evaluating specific equipment. "A few caveats about water metrics," cautions winery general manager Natasha Granoff. "We have meters on water main- "The PIGs are sponges made with natural-grade rubber with additives. You insert after the pump at the source, through a stainless 'T fitting,'" Granoff explains. "Basically they act as a moving check valve by providing a loose seal with the inside of the line." The lines are lubricated with wine/water, which aids in the passage of the PIG. A PIG is caught exiting the line. See us at Unified booth #20014