So, The folks at Jackson Family Wines in California have chanced upon a technologically advanced method to tone down their annual water consumption. Falling along the lines of a “proof of concept” pilot run certified by the University of California at Davis, the new water recycling method will seek to re-utilize about 90% of the water that is used to rinse barrels and tanks. Moreover, the recycled water retains 75% of heat in the process.

Vineyard/winery wastewater and engineering specialists Heritage Systems Inc. and Riechers Spence and Associates came up with the necessary expertise for the implementation of the system. First, the wine dregs are removed through a filtration process. Next, they could use the organic material as compost or in the production of biogas in a biodigester system. The winemaker has already set up its pilot project at its Kendall-Jackson winery in Sonoma County. The project would save six million gallons of water, 133,000 kilowatts of electricity and 73,000 therms of natural gas for the company.

Source: Green Diary with link to CleanTechica.

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