Issue link: https://read.dmtmag.com/i/724494
BY BILL VYENIELO + Many wineries are increasing efficiency and sustainability with technology. + Water saving methods are of top concern. + Alternatives to pesticides are viable. + Big data can help reduce costs. + Automating work can help reduce the effects of labor shortages. AT A GLANCE BlueMorph's UVT technology sterilizes tank interiors with ultraviolet light instead of chemical sanitizers and water. W i n e ri e s t u r n t o h i g h - t e ch s o l u t i o n s f o r s u s t a i n a b l e b u s i n e s s. + Many wineries are increasing efficiency and sustainability with technology. + Water saving methods are of top concern. + Alternatives to pesticides are viable. + Big data can help reduce costs. + Automating work can help reduce the effects of labor shortages. AT A GLANCE t h e v i r a l n a t u r e o f p r o d u c t success today. But marketing aside, ecologically minded win- ery businesses also strive to conserve resources and be more cost-efficient on principle. WATER Many wineries are perform- ing water-use audits to analyze how many gallons they con- sume and where, then using the results to find new ways to reduce, reuse and recycle water. S o m e a r e i n s t a l l - ing catchment sys- tems so rainwater can be recirculated, treated and used; others are tapping treated wastewater from municipalities. Though not potable, this water can safely be used for vineyard and landscape irriga- tion and other uses, r e d u c i n g p o t a b l e water consumption. Tw o o t h e r n e w technology solutions n the wine business, a brand's reputation is often tied to its history — which y o u c a n o n l y c r e a t e i f you're still in business in the years and decades to come. That means doing all you can today to make your business sustainable for the long term. That point is especially rele- vant for the 96% of U.S. wineries that produce fewer than 50,000 cases per year while contend- ing with distributor consolida- tion, labor shortages, evolving consumer preferences and the increasing scarcity of water and other critical resources. There's a clear theme to how wineries and vineyards are making themselves more efficient: technology. MANAGING YOUR ENVIRONMENTAL IMPACT U.S. consumers are increas- ingly spending on sustainably produced items and the com- panies that make them. This movement continues to gain momentum, and its effect is c o m p o u n d e d w h e n y o u a d d you're still in business in the 3 8 V I N E YA R D & W I N E RY M A N A G E M E N T | S e p t - O c t 2 016 w w w. v w m m e d i a . c o m