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50 W i n e s & V i n e s J U LY 2 0 1 4 Master the art of winemaking Learn the scientifc framework for successful winemaking with UC Davis Extension's internationally renowned online winemaking certifcate program. The program is designed to provide you with: • Unparalleled learning from world-class instructors • Academic theory and real-world, commercial application • Critical networking opportunities • Convenient and fexible online learning Visit our website and start pursuing your passion today. extension.ucdavis.edu/winemakingcert ERROIR See what our students have accomplished. COLLINWOOD GRAPE CO. 15741 MANDALAY AVE., CLEVELAND, OHIO 44110 216 451 8697 or 216 598 0504 • collinwoodgrape@aol.com www.collinwoodgrape.com We supply quality grapes to the most discriminating wineries. We also supply fresh juices in pails, drums or 275 gal. totes. For the special "Vintners Reserve" we can offer the best grapes. Direct importer of winemaking equipment from Italy. PREMIUM CALIFORNIA GRAPES Specializing in North Coast-Napa, Sonoma, Lake, Mendocino & Sierra Foothills—El Dorado, Amador, Calaveras. We track and monitor water use WC n n We have written standard operating procedures (SoPs) for cleaning and sanitation activities WC/SC n n We evaluate SoPs annually WC/SC n n We have employee education, training and incentives around water use WC n n our employees have the right tools to save water: timers on hoses, spray nozzles, brooms and squeegees WC n n our employees use the right tools to save water: timers on hoses, spray nozzles, brooms and squeegees WC n n We have a low-flow tank washing SoP WC n n We use steam for barrel washing WC n n We eliminated the new barrel program or use oak alternatives WC/ SC/eS n n We have a low-flow/high-pressure barrel washing system WC n n We regularly look for and fix leaks; we investi- gate alternative material if leaks continue (e.g. hoses, nozzles, etc.) WC n n We reuse water when possible: Barrel washing, tank washing, landscape irrigation, vineyard irrigation, other WC n n We switched chemicals to reduce salt load: softener, cleaning/sanitation chemicals, cooling tower chemicals, other SC n n We have installed solenoids to supply seal water only when the pump is running WC n n Pumps that run continuously are on a recirculation loop (rotovac, corker, lab equipment, air compressors) WC n n We have source control measures to capture solids (screen, sweep, squeegee or segregate) from production areas (e.g. crush pad, lees handling, fining, centrifuge, filtration, etc.) SC n n We have low-flow faucets, toilets and dishwashers WC n n We use hot water for cleaning operations WC/SC n n We capture and reuse caustic and cleanup chemicals WC/SC n n We have extended time between clean-up in certain areas of the winery or in certain production seasons WC/SC n n We have pilot tested alternative cleaning regiments using less chemical/water volumes WC/SC n n We use PiGs to clean wine lines WC/SC n n We use gases to move wine WC/SC n n other (equipment, process improvements, new procedures) n n Checklist: How to Save Water in the Winery Doing Considering Measure Goal this doing this Doing Considering Measure Goal this doing this ( WC = water conservation; SC = source control; ES = energy savings) Source: Sustainable Water Management Handbook for Small Wineries, published by the California Sustainable Winegrowing Alliance Practical Winery BOOKSHelF Your source for informative, technical books practicalwinery.com. Click BOOKSHELF C h e m i c a l a n a l y s i s o f g r a p e s a n d w i n e : t e c h n i q u e s a n d c o n c e p t s P a t r i c k I L A N D , N i c k B R U E R , G r e g E D W A R D S , S u e W E E K S a n d E r i c W I L K E S Monitoring the winemaking process from grapes to wine techniques and concepts P a t r i c k I L A N D , N i c k B R U E R , A n d r e w E W A R T , A n d r e w M A R K I D E S a n d J o h n S I T T E R S G R A P E G R O W I N G W I N E M A K I N G