WINERY PROCESS WATER CAN BE MANAGED FOR LONG-TERM SUSTAINABILITY

Opportunities to Improve Water Management

We know wineries would rather think about winemaking than managing process water. But efficient use of water and energy won’t be optional for much longer. To identify the best strategies for process water management given the unique conditions at each winery, Kennedy/Jenks offers decades of practical experience:

• Designing aerated ponds, anaerobic and aerobic treatment systems, wetland systems for effluent polishing and land treatment systems, all specifically for the wine industry;
• Identifying source reduction and recycling options and implementing improvements that contribute to reduced effluent strength and volume;
• Understanding the link between water management and energy use and successfully coordinating with electrical utilities to facilitate reimbursement on energy efficiency improvements;
• Offering unmatched insight on regulatory compliance requirements and trends and long-term planning strategies

Kennedy/Jenks has been at the forefront of efforts by both the food and wine industries to identify best practices for land application of process water. Findings were compiled in best practices guidance documents prepared on behalf of the Wine Institute and the California League of Food Processors (CLFP).

Please contact us for more information.

Projects

	Sustainable Process Water Management For the past 5 years, Kennedy/Jenks has been assisting the Wine Institute with two related research efforts to identify sustainable practices for winery process water management. MORE...
	Compliance at Central Valley Winery Engineering Services Lead to Compliance at Central Valley Winery MORE...
	Improvements in Process Water Management A winery approached Kennedy/Jenks with plans to expand and consolidate distillery and winery facilities, potentially increasing their water use and process wastewater generation. MORE...