Issue link: http://winesandvines.uberflip.com/i/619725
WINEMAKING PRACTICAL WINERY & VINEYARD 124 WINES&VINES January 2016 covery ventilation unit to allow for energy recapture from lab exhaust. Winery wash down accounts for a signifi- cant portion of both the water and energy used in a typical winery. The WSC uses high-effi- ciency condensing gas water heaters with 95% thermal efficiency to reduce energy use. Win- ery wash-down nozzles have a special low- flow, high-pressure design to cut water use in the winery by 50%—from about 7 gallons per minute (gpm) to about 3 gpm, which reduces the required heating energy by 60%. There is a higher pressure output to provide a wash- down effect similar to full-flow nozzles. These low-flow nozzles reduce total building energy use by 1%. All winery wastewater is treated prior to entering the city sewer. The wastewater system is designed to be easily converted to a system allowing reuse of water, as funds become available. The building insulation and windows ex- ceed the code minimum, and the lighting systems are significantly more efficient than the code requires. In all, the building is 28% more energy efficient than a similar building built to code minimums. The envelope is con- structed using a metal frame building with R-30 roof insulation above deck, 6-inch metal- stud walls with varying R-10 to R-19 cavity insulation and R-10 continuous insulation. The windows are high performing with a U-0.27 assembly U-factor, a 0.28 solar heat gain coef- ficient and 54% visible light transmittance. The lighting system uses high-efficiency fixtures, occupancy sensors and day lighting to reduce the lighting power consumption by 28% below code allowable. Exterior light fix- tures are similar with a reduction of 47% power usage over a baseline building following LEED standards. All water entering the facility is dechlori- nated—including wash-down water, the chilled and process heating water that provides tem- perature control of the fermentation vessels, all fermentation areas and wine storage areas. To supply this water, the WSC has a dechlorina- tion system that can process more than 100 gallons of water per hour. The process chilled and heating water sys- tems use innovative ultrasonic water treatment to prevent microbial growth. The process chilled water is supplied at 40 o F, which elimi- nates the need to add glycol for freeze protec- tion. Eliminating glycol in the system reduces costs and possible slipping hazards on the fermentation floor. Heating process water is supplied at 90 o F from a high-efficiency hot water heater. Both the heated and chilled water systems use an open loop setup with overflow tanks placed in the mechanical loft at the high point of the system to prevent mi- crobial growth. Cypress Semiconductor donated tank controllers that include wireless networked functionality, variable-speed pumpover pumps, Brix sensors, temperature sensors and valve controllers. FSI ENGINEERS SCREW Making the move to screw cap? Want to run roll-on and torque-on with the same machine? Arol's flexible capping technology applies everything from corks, to torque-on aluminum closures. With over thirty years' experience and 15,000 machines to-date, we have a perfect solution for your application. We custom design your machine for your specific application. Contact us at: AROL North America 450 Satellite Blvd NE | Suite A Suwanee, GA 30024 | Tel: 678.318.1290 www.arol.com WV201111_arol_island.indd 1 11/4/2011 9:05:39 AM