New Air Quality Standards Challenge Large Central Valley Wineries
A new rule for the San Joaquin Valley has large wineries looking at ways to reduce volatile compounds, due to fermentation and storage, by 35 percent.
by Paul Franson
Apr 2006 Issue of Wine Business Monthly
On December 15, the San Joaquin Valley Air Pollution Control District adopted a new rule that requires a 35 percent reduction in the volatile compounds (primarily ethanol) from wine fermentation and storage. The ruling affects the 18 largest wineries in the valley but provides a number of alternatives in addition to capturing emissions from the tanks themselves. Originally, the board proposed steps that were estimated to cost between $50,000 to more than $200,000 per ton of emission reduction....
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