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6 8 V I N E YA R D & W I N E RY M A N A G E M E N T | N o v - D e c 2 016 w w w. v w m m e d i a . c o m or air conditioning systems. The building's temperature is regulated via nighttime air cooling and a high- performance building shell that's both highly insulated (R-65 walls, R-80 roof) and sealed to prevent air leakage. Davis is known for its hot sum- mers, yet the facility always stays cooler than 80 degrees by taking advantage of cooler nighttime air. Windows open automatically at night during the summer, and a fan draws cool air into the building, grad- ually displacing the warmer air. The building is energy positive; rooftop solar panels generate more energy than is used to run its systems. When it comes to heating, rec- ommendations for wineries are pretty much the same as they are for all other facilities: Keep the heat settings down during off-hours when the buildings aren't in use, and in peripheral areas such as stock rooms. Use high-efficiency equipment and keep it clean and in in significant energy savings. Accord- ing to BASE Energy, implementing this measure could result in 20% to 93% electrical energy savings. Insulating outdoor wine tanks can save a whopping 65% to 97% of the energy they would otherwise use. There are several different types of insulation available, includ- ing foil-covered bubble wrap, rigid foam and even spray-on. LIGHTING Bonneville Power Administra- tion, a nonprofit federal power mar- keting group based in the Pacific N o r t h w e s t , s u g g e s t s w i n e r i e s employ different lighting levels to allow for higher-intensity lighting in work areas and lower-intensity illu- mination for walking around. These measures not only cut costs by 25% to 50%, but energy-efficient, ambient lighting often results in positive reactions from customers touring the winery. High-efficiency lighting is also recommended. Replace high inten- sity discharge (HID) lighting and fluorescent lighting with LED or induction lighting. Install automatic lighting controls such as the occupancy sensor con- trol and the daylight sensor control. That way, when a space isn't being used or when there's sufficient day- light, the lighting can be automati- cally reduced or turned off. HVAC The UC Davis Jess S. Jackson Sustainable Winery Building, which is the first self-sustainable, zero- carbon teaching and research facil- ity in the world (and an excellent resource for energy-conscious win- eries), has no conventional heating good working order. If your system uses an economizer, have it profes- sionally serviced about once per year, because an economizer fail- ure can hike up heating and cooling costs by as much as 50%. PROCESS EQUIPMENT Install variable frequency drives (VFD) on process equipment. Winery processing loads fluctuate depend- ing on the season. Installing VFD lets you control the speeds of equip- ment such as transfer pumps, screw presses, destemmers and so forth, which don't need to run at their high- est speeds for most of the year. Use a VFD-controlled air com- pressor. Wineries often use rota- ry screw-type air compressors, which aren't as energy efficient for partial-load operation. Switching over could mean up to 55% savings. WASTEWATER TREATMENT SYSTEM Install an automated dissolved oxygen control system for aera- tion control. During the crush sea- son, wineries create much more wastewater than they do the rest of the year and, during this time, a higher level of oxygen needs to be added to the system. Research- ers from BASE Energy found that operators worry about violating The Jess S. Jackson Sustainable Winery Building's temperature is regulated via nighttime air cooling and a high-performance building shell. Advertise Now 707.577.7700 x110 Online In Print