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Water Science & Technology Vol 51 No 1 pp 39–46 © IWA Publishing 2005 A critical process analysis of wine production to improve cost, quality and environmental performanceC.M. Sheridan*, F.F. Bauer**, S. Burton*** and L. Lorenzen*****Institute for Wine Biotechnology, University of Stellenbosch, Private Bag X1, Matieland, 7602, South Africa ABSTRACT Wine production in South Africa is delocalised, with numerous small-to-medium sized producers within several regions within the Western Cape. Whilst adapting to new technological changes, producers have to respond to pressure from consumers and governments regarding the environmental consequences of winemaking, especially water usage and pollution. To date, no systematic analysis integrating the various aspects of winemaking in South Africa has been done. This study assessed both physical inputs and outputs. A detailed questionnaire was developed to broadly assess these parameters and was submitted to all cellars in South Africa. Case studies were performed at three cellars during the 2002 harvest season to validate the questionnaires and collect missing information. Based on this, and a cocurrent project, the following parameters were correlated to the tons of grapes presses per annum: effluent parameters which include chemical oxygen demand, suspended solids, total dissolved solids, sodium adsorption ratio, quantity of effluent; wine produced, water consumed, and electricity consumed. These parameters were used to develop an input/output model. This model may be used by wineries to predict their water and electrical consumption, wine produced and effluent characteristics provided they know the tonnage of grapes pressed per year. eProduct: Buy this article for £24.00 (IWA MEMBER PRICE: £18.00) All prices include VAT. For customers where VAT should not be applied, the VAT amount will be removed upon payment |
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