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146 WINES&VINES January 2017 GRAPEGROWING C alifornia is in the midst of an un- precedented water crisis. In 2014, the U.S. Government Accountability Office reported that 40 states expect water shortages during the next 10 years. To help, the recycled water movement is steadily flowing as vineyards search for new sources of water to be used for irrigation, frost protection, landscaping and other operations. A news item in the June 2016 issue of Wines & Vines high- lighted a new water-conservation opportunity for the Carneros American Viticultural Area: receiving recycled water for vineyard and landscaping irrigation from the recently com- pleted Napa Sanitation District's "purple" pipes. (See "Recycled Water now an option for Napa Vineyards.") This article takes up where that one left off and discusses the feasibility and complications of in- corporating recycled greywater into your vine- yard, including the types of permits required, the use and discharge limitations, required monitoring and reporting, recycled water use agreements and, finally, where to seek funding. This is a practical introduction for wineries and vineyards to the convoluted, multi-layered pool of greywater reuse. What is recycled water? In legal terms, recycled water is "water that, as a result of treatment of waste, is suitable for a direct beneficial use or a controlled use that would not otherwise occur and is therefore con- sidered a valuable resource," (Cal. Water Code Section 13050[n]). In short, it is treated wastewater that is not affected by infectious, contaminated or unhealthy bodily wastes. This "greywater" can include waste- water from winery operations such as barrel and equipment washing, cleaning and similar sources. Less typical sources of recycled water include rainwater and stormwater, condensate (liquid from the transition of steam to liquid) and founda- tion drainage (from dewatering below-grade features). In contrast, "blackwater" is wastewater from toilets, kitchen sinks and dishwashers, whether or not combined with greywater. Using recycled water presents an opportunity for vineyards to save money and, in the words of the State Water Resources Control Board (SWRCB), to "preserve, enhance and restore the quality of California's water resources to the benefit of present and future generations." To this end, the SWRCB in 2009 adopted a mandate to increase the use of recycled water over 2002 levels by at least 1 million acre feet per year by 2020 and by at least 2 million acre feet per year by 2030, including the substitution of as much recycled water for potable water as possible by 2030. "Potable water" is drinking water, or water that meets drinking water quality requirements. Currently in California, recycled water is used as a substitute for potable water in non-potable uses. This means that vineyard owners can use recycled water for irrigation, frost protection, landscaping and similar non-drinking water uses. Later this year, approval is expected for addi- tional greywater uses, including groundwater recharge and limited direct potable use. The SWRCB Division of Drinking Water des- ignates suitable uses of recycled water based upon the level of treatment received prior to reuse. The recycled water criteria are located in Title 22 of the California Code of Regulations, with connec- tions to other applicable state and federal water quality laws, including primarily the SWRCB Resolution 68-16 or anti-degradation policy. For vineyard application, the most common level of treatment corresponds to disinfected tertiary recycled water. However, if the recycled water will not contact edible products and goods, a much lower standard of treatment of un-disin- fected secondary recycled water can be applied. Disinfected tertiary recycled water has under- gone disinfection and filtration that is demon- strated to inactivate and/or remove 99.999% of the polio virus, leaving the median concentration of total coliform bacteria to not exceed a most probable number of 2.2 per 100ml over seven days of analyses. In contrast, un-disinfected secondary recycled water is wastewater treated to remove organic materials through oxidation, a much less stringent standard. Typically, many wineries already treat (or at least pretreat) their wastewater as required by their wastewater discharge permits. Waste- water discharge restrictions are so severe in KEY POINTS Incorporating recycled greywater into a vineyard presents many complications as well as potential cost savings. California's State Water Resources Control Board encourages a switch from drinking water to recycled water for irrigation, frost protection, landscaping and similar non- drinking water uses. State and regional boards have adopted intricate rules and regulations for the pro- cess, which requires permits. Several vineyards in the Carneros AVA are taking advantage of a network of pipes that deliver recycled water for irrigation. Fifty Shades of Greywater How to use recycled water at your vineyard By Alison Torbitt