This edition includes details on the 2019 WEA National conference including the names of a good number of the presenters who will be participating. In the ‘Get to Know Your Committee’ segment a profile on WEA Director & President Ben McDonald is shown. As always a number of interesting and informative articles are included covering topics such as pressure leaf filtration, robotic integrity testing of wine tanks and pressure vessels, ensuring maintenance plans and costings include what can very often end up as hidden costs and an interesting insight as to what actions some of the leading wine companies around the world are taking in order to make their operations environmentally sustainable.

www.wea.org.au

WineLines May 2019 Issue

Newsletter of the Winery Engineering Association

- Newsletter Pre-View -

In This Issue • Presidents Report – Ben McDonald • WEA Sponsorship • WEA Membership • 2019 WEA Conference • Get to know your committee – Ben McDonald – WEA Director & President • RidgeLea – Pressure Leaf Earth Filtration • AIRAH – Refrigeration Seminar Notification • Invert Robotics – Robotic Integrity Testing • Programmed Property Services – Cut Expensive Hidden Costs with

Properly Planned Maintenance • Sullair – Oil Free Compressors • Ian Jeffery Article – World Leading Environmentally Sustainable Wineries

President

Ben McDonald Treasury Wine Estates

Ben.McDonald@tweglobal.com

Treasurer

Peter Stone Best Bottlers

PeterS@bestbottlers.com.au

Secretary Ray Pender

Australian Vintage Limited rpender@australianvintage.com.au

Postal Address

PO Box 433 BURONGA NSW 2739

Phone

03 5022 5100

Facsimile 03 5022 5135

Conference Organizer Trevor Leighton

PO Box 432 Buronga

NSW 2739 Ph. 03 5024 8611 Fx. 03 5024 8925 Mb. 0417 597 956

tleighto@bigpond.net.au

Speaker Coordinator & WineLines Editor

David Clark Ph. 03 5358 2059 Mb. 0412 518 685 djc2@bigpond.com

The Winery Engineering Association proudly acknowledges the support of its : Patron Sponsor Founding Sponsor Silver Sponsor Bronze Sponsor

2 Welcome to the latest edition of Winelines which provides me with a further opportunity to promote the upcoming Australian WEA conference scheduled for September 11th and 12th in the Barossa. Refer to details in this edition and the WEA website for regular updates . Given it is fast approaching the end of financial year, I am sure we are all busy trying to finish off works, plan new works and maintain equipment post vintage. Never a dull moment in the Engineering field of Wine Production. It is also that time of year when membership subscriptions become due. Please remember, that without your support, we are unable to maintain and improve the association. Your membership contributes to facilitating our conference, producing this newsletter and maintaining our website (where downloads of past conference material and newsletters are available as well as snapshots of industry news). Perhaps most importantly, it provides a forum for fellowship and networking. So I encourage you to become a member, and if you are already, encourage your peers to join. For what’s left of this financial, well done, and for the future, Good Luck. Cheers,

Ben Ben McDonald – WEA President

WEA Sponsorship Opportunities The WEA has a range of sponsorship options available (Gold, Silver & Bronze) each of which have significant benefits for those companies taking on such sponsorship ranging from exposure to the wine industry via WEA publications, complementary WEA memberships and conference registrations through to the allocation of exhibition booths at our conferences. For more information on these great opportunities please contact either David Clark – djc2@bigpond.com / 03 5358 2059 or Trevor Leighton - tleighto@bigpond.net.au / 0417 597 956 2019 WEA Sponsors

We are pleased to be able to advise that in addition to our Patron Sponsor - and Founding

Sponsor the following companies have committed to sponsoring the WEA during 2019 : - PALL Australia – Silver Sponsor

JMA Engineering - Bronze sponsorship

In turn we are most grateful for the ongoing support from the above companies with whom the WEA has had a close relationship over many years.

- WEA Sponsorship -

- WEA Presidents Report -

3

Just a reminder that your WEA membership became due for renewal on April 1st, if you have not already done so we would be most grateful if you could attend to your membership renewal as soon as possible in order to ensure that you are kept up to date with WEA events and news plus continued access to the download section of the WEA website therefore allowing you to access presentation materials from previous WEA conferences. Membership renewals are now handled separately from the conference registrations with the objective being to try and ensure that your membership does not lapse and that in turn you are kept fully informed of all WEA events well in advance of them taking place. If you know of any colleagues who you believe would benefit by becoming a member of the WEA, application for membership can be made by either going to our website www.wea.org.au or contacting Trevor Leighton on 0417 597 956 / trevorleighton@wea.org.au The annual cost of being a member is currently only $65 which not only entitles members to receive the newsletter and other updates but also entitles you to reduced registration fees to our conferences which can result in savings of at least $50 / year _______________________________________________________________________________________

- WEA Membership -

4

The 2019 WEA National Conference & Exhibition will once again be held at the Vine Inn in South Australia’s Barossa Valley during Wednesday 11th & Thursday 12th September with the theme title of the conference being “Future Planning & Risk Management” Conference Registration Registration for the 2019 Australian conference will be available via the WEA website www.wea.org.au as of the 1st June or alternatively via Trevor Leighton at either trevorleighton@wea.org.au or 0417 597 956. The cost of registration for the full conference is as follows: - Members of WEA

Early Bird by August 16th = $295

After August 16th = $345

Non-Members Early Bird by August 16th = $365

After August 16th = $395

Registration includes Conference Satchel - Conference Book - Meal and Coffee breaks - Attendance at all Sessions

+ Educational tasting on Wednesday at the end of the program

+ Conference Dinner on the Thursday which is always a great event

For those who are unable to attend the full conference, day registrations are available as follows; - Day One (inc the tasting) …. $150 Day Two (exc the conference dinner …. $150 Day Two (inc the conference dinner …. $250

- 2019 WEA National Conference & Exhibition -

5 Speaker Program

WEA AUSTRALIAN CONFERENCE & EXHIBITION 2019

PROGRAM OUTLINE

(Detailed program information will be updated on our website www.wea.org.au)

Wednesday September 11th 8:30am Registration commences - coffee and view exhibition

9:30 am Conference Opens inc Keynote Address 10.30 am COFFEE BREAK in exhibition area 11.00 am Conference Resumes – Applying “Industry 4.0” Technology in the Wine Industry

12.30 pm LUNCH in exhibition area (AGM will be held during the lunch break) 2.00 pm Conference Resumes – Energy Management & Procurement 3.30 pm COFFEE BREAK in exhibition area 4.00 pm Conference Resumes – Water Security, Supply & Reuse 5.30 pm Conference ends for day. 5.30 pm Networking and Stress Relief (drinks) 6.00pm Free Time

Thursday September 12th

9:00 am Coffee in Exhibition Area 9:30am Conferences Resumes – Short presentations featuring new products & services 11:00am COFFEE BREAK in exhibition area 11:30 am Conference Resumes – Filtration Performance, Cost and Quality Control 12.30 pm LUNCH in exhibition area including Sponsors prize draws 2:00 pm Conference Resumes – Insulation Issues in the Wine Industry 3.45 pm COFFEE BREAK in exhibition area 4.15 pm Conference Resumes – Educational Tasting 5.15 pm End 6:30 pm Pre-Dinner drinks 7.00pm CONFERENCE DINNER including conclusion of the conference

6

Australian Conference Sessions & Speakers

Day One The conference will commence with a welcome by WEA President Ben McDonald following which the keynote address will take place, details of which are currently being finalized. Following a short break in proceedings the first technical presentation session will commence which will deal with the adoption of Industry 4.0 into the wine industry and how it can be of benefit to wineries and bottling & packaging facilities of all sizes. Industry 4.0 is a name given to the current trend of automation and data exchange in manufacturing technologies. It includes cyber-physical systems, the Internet of things, cloud computing and cognitive computing. Industry 4.0 is commonly referred to as the fourth industrial revolution. This session will include speakers representing the Australian Industry Group, Beca and Rockwell Automation. Following the lunch break where there will be the opportunity to both attend the WEA – AGM and visit the great variety of winery suppliers exhibiting at the event the first afternoon session will take place dealing with Strategic Energy Management and Procurement plus VSD Technology this session will include speakers representing EfficientSee and Danfoss plus another as yet to be confirmed. The final session for day one will focus on the significantly important subject of Water Supply, Security and Reuse and will include presentations from speakers representing the Murray Darling Basin Authority, South Australian Department of Environment & Water and the JJC Engineering Group. Day Two Session one will comprise of a number of short 15-minute presentations each of which will be given by an exhibitor representative outlining a product and/or service they have that is of significant benefit to the wine industry. The next session will comprise of two presentations dealing Filtration Performance, Cost & Quality Control with talks from both Blue H2O and the PALL Corporation. Following lunch, the third session for the day will take place that will focus on Insulation Issues in the Wine Industry with the format of the session consisting of a panel of experts on the subject representing Insulation Suppliers/Contractors, Risk Management Consultants, Building Design Engineers and the Insurance Industry. The session will commence with the speakers being introduced by a chairperson following which each speaker will give a short talk (10 to 15 mins) outlining their knowledge, experience and opinions in their particular area of expertise, this will then be followed by a panel discussion after which discussion will open up to the floor allowing delegates to participate in a Q&A manner. The final session of the conference will be an educational tasting the details of which are currently being firmed up.

7 Speakers Speakers confirmed to date for each session are as follows: - 25 Min Technical Presentations

• Industry 4.0 o Australian Industry Group - Mr Clive Milham – National Technology Advisor - Industry 4.0 o Beca – Mr Stewart Coleman – Business Director – Industry 4.0 o Rockwell Automation – Food & Beverage Industry Manager Australia & New Zealand

• Strategic Energy Management and Procurement plus VSD Technology

o EfficientSee – Mr Quentin Roberts – Managing Director o Danfoss Drives – Mr Craig Durrheim – Business Development Manager

• Water Supply, Security and Reuse

o Murray Darling Basin Authority – Mr Joseph Davis – Senior Director Operations River Management Division

o SA Dept for Environment & Water – Mr Jarrod Eaton – Manager, Water Resource Operations – Water Group

o JJC Engineering Group – John Constable – Principal & Process Engineer

• Filtration Performance, Cost & Quality Control o Blue H20 Filtration - Dr Paul Bowyer – Group Oenologist & Regional Manager SA o PALL Corporation – Ms Danielle Tromp – SLS Technical Support

Panel Forum

• Insulation Issues in the Wine Industry o AXA – XL Caitlin – Mr Laurence Montgomery – Snr LPC & Account Manager o Australian Tank Insulation - Mr Dimitri Giourgas o Beca – TBA o Insurance Representative -TBA

Short 15 Min Presentations

To Be Advised

Conference Updates

Regular updates regarding the Australian conference program including speaker professional biography’s and presentation abstracts will be posted on the WEA website www.wea.org.au . Exhibiting The majority of exhibitor booths have now been taken and will be listed in the August edition of WineLines. Suppliers interested in exhibiting at this year’s event please contact Trevor Leighton ASAP at either trevorleighton@wea.org.au or 0417 597 956 in order to secure one of the few remaining exhibitor booths.

8

Ben McDonald

Employment Profile – Regional Manager Engineering ANZ, Treasury Wine Estates

WEA Director & President

• Variety of job experiences prior to the present role

As the son of a builder, I found a passion for structural work at an early age (when kids were allowed to roam building sites). From high school, I took a year off and worked as a bank teller before the collapse of the State Bank in Victoria (fairly sure I didn’t cause it). This reinforced my desire to pursue Engineering of which I specialised in Civil / Structural Engineering. I found my first job as an Engineer, working for Beca (consulting Engineers) in a variety of roles from designer, site manager, procurement, scheduler and overall Project Management activities. I moved from Victoria to South Australia in 1999 for a 2 year stint to assist in the expansion of the Wolf Blass winery for Mildara Blass and 20 years later I am still here. Shortly after this, I moved employers to work directly for Beringer Blass as a Project Manager, progressing to Engineering Manager. Through many name changes and amalgamations, I have maintained this role to date, and with my team, oversee the capital works throughout Australia and New Zealand for both wineries and packaging centres (occasionally dabbling in cellar doors).

• Current Employer & Location Currently I am employed by Treasury Wine Estates based at the Bilyara Winery (Wolf Blass) in the Barossa Valley.

• Current variety of roles My current role sees me involved in the full cycle of capital management. This includes developing projects through feasibility works, setting and controlling budgets, obtaining project approval, cost management, planning, execution and handover. I can achieve this with the dynamic team that I work with.

• The best thing about the job

One of the greatest things about the role is seeing the team success and deliver beyond our stakeholder’s expectations. Also, being Engineers, it allows us to be innovative and the development of new initiatives from an idea to fruition is also rewarding.

• Current challenges As with most, it is meeting our stakeholder’s expectations, not only in the delivery of the finished product, but on time and within budget. The variety and volume of work, and setting priorities is also a challenge.

• Future Challenges Prioritisation is always a challenge. In addition to this, the challenge we face is the identification of new opportunities, selling the benefits of these to our stakeholders and seeing them implemented.

- Get to know your WEA committee -

9

• Pet hates in a winery Wine losses and ineffective use of resources. Challenge is to try and automate repetitive tasks so people can focus on more value adding activities.

• Outside interest/hobbies etc, etc I like to go to Boot Camp and walk daily. Sometimes it means I can lay into a boxing bag and release the daily stress. I also spend a lot of time being Dad’s taxi but enjoy taking my kids to sporting events to watch them compete. I would like to go on more holidays.

• Copy of any amusing industry related photos you may have

Engineering Solution to Plumbing below

10

Article by David Zerbo - Director, Ridgelea Pty Ltd

There are many different versions of earth filtration in a pressure vessel, with the most common types being pressure leaf filtration and candle filtration.

Fig 1. A Padovan horizontal plate earth filter.

This type of filtration was developed in the 1940’s and is still widely in use today. Certainly the advent of crossflow filtration has reduced the need for these filters, but their cost effectiveness and ability to change filtering medium still make them a viable option for many applications. The biggest drawback when compared to crossflow filtration is the use of a filtering medium, which is expensive not only to purchase but often in its disposal, and may also pose a health risk. The advantage of earth however is that you can change the filtering medium depending on your product. Pressure leaf filtration has predominated in the wine industry, whereas the beer and industrial sectors have often tended towards candle filtration. These machines are used for filtering products that tend to be relatively low in solids content. For products that have high solids then units such as rotary drum vacuum filters need to be used. Filtering Principle: Pressure leaf filters use a basic principle on which a “precoat” is produced on a support structure, and this then becomes the filtering medium. This precoat is usually made of either diatomaceous earth or perlite (commonly termed d.e), and a base precoat of a more fibrous nature (such as cellulose) is employed to provide a more stable structure. During filtration, more d.e is added into the system to stop the filtration surface from blocking. Diatomaceous earth and perlite tend to be roughly spherical in shape, so the fibrous material provides an interlocking support structure that is less susceptible to movement.

- Pressure Leaf Earth Filtration -

11

Fig 2. How precoat is applied to a filtration plate and the direction of filtrate flow

In pressure leaf filtration, the filtering plates are either horizontally or vertically mounted plates with a relatively fine mesh (usually 65 – 80 micron) covering the surface. In both instances it is a differential pressure that holds the medium onto the filtration screen. Vertical plates allow for this medium to be applied to both sides of the filter plate (allowing a smaller machine for a higher filtration area) however they are also susceptible to losing their medium if the pressure is even momentarily lost. Horizontal screens can tolerate pressure loss but only the upper surface of the filtration plate can be used. Once the base precoat has been formed, the filtration process can be started. While filtering a continuous stream of d.e. must be added to the chamber in order to stop blocking. Without the addition of d.e during the filtration process, the surface of the precoat would simply block with the solids from the product.

Fig 3. The filtering surface would completely block without the addition of d.e.

The dosing rate of d.e. can be adjusted, so for a product that has very low solids content, the amount of dosing would be minimal. For a product that has a higher solids content then the dosing rates would be higher. During filtration there is a steady increase in the pressure required to force the filtration. When using these filters the operator should try and achieve a steady rate of increase in the filtration pressure. If too much d.e. is added during filtration, there will be very little pressure increase and the filtration will need to be stopped prematurely as there is a finite amount of d.e. that can be added. If the pressure increase is too fast, then the filtration will stop early due to maximum working pressure of the machine being reached. The ideal scenario is that filtration is completed when the maximum amount of d.e. added coincides with the maximum pressure achieved in the chamber.

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Fig 3. Pressure Vs Time for an earth filter. At the end of filtration, the chamber will still be full of product. Often these machines have residual (or scavenger) filters that allow you to filter the chamber contents, thereby reducing your losses. Once the residual product has been recovered, the machine must be emptied of all d.e. and a washing cycle initiated in order to clean the screens. Development: In essence, this type of filtration has not changed much since its original design. Machines supplied in the 1960’s are very similar in construction to today’s machines, with perhaps the exception of more advanced systems for d.e. removal and dosing. The nature of the filtration method doesn’t really lend itself to improvements in design as it is extremely simple and reliable. Crossflow filtration does provide the opportunity to replace earth filtration in many instances, however for these reasons the earth filter will still be viable for many years to come:

1. Relatively inexpensive to purchase 2. Higher flowrates per square metre 3. Ability to change the filtering medium from coarse to fine

Ridgelea has been supplying Padovan filters into the Australian Wine Industry for over 30 years, with machines ranging in size from 2 square metres up to 80 square metres. For further information contact:

P: (08) 8326 8521 M: 0410 554 836 E: david@ridgelea.com.au

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To register for the above seminar go to www.airah.org.au

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Invert Robotics promotional article Invert robotics provides inspection services to the food and beverage industry using robots designed to operate on non-magnetic surfaces. Vessels are inspected with no confined space entry or work at height using wall climbing robots equipped with high definition cameras. Issues are recorded and mapped and will be logged in an inspection report which is delivered to the customer within 5 working days of job completion. For time critical situations, immediate remedial work can be completed using 3rd party contractors The class leading inspection cameras have far greater accuracy than general visual inspection. Independent testing has noted similar accuracy to dye penetrant testing with the added benefit of no chemical residues left in the tank. With product quality being of the highest priority for wineries, issues such as

• cracks which can harbour unwanted bacteria • product loss and structural issues • leaking dimpled cooling plates • locating areas of vessels not properly cleaned by CIP or other cleaning processes

are just some of the unwanted defects which can be found using this robotic inspection technique. Regular pressure vessel inspection of tanks for chemicals such as ammonia and sparkling wine tanks can now be carried out without the requirement of the inspector having to enter the vessel. Material thickness measurements can be done utilizing ultrasonic thickness testing probes mounted on the machine

- Robotic Integrity Testing -

15 Benefits

M

For further information contact:

Melbourne Phone: +61 3 8371 0023

Mobile: +61 404 077 630 Email: invertau@invertrobotics.com

_______________________________________________________________________________________________

Barossa Valley - South Australia

Invert Services Rope Access Scaffolding Head Height Only

Coverage >99% >90% >99% <10% average

Safety Minimised hazards Confined space and working at height

Confined space and working at height

Confined space

Versatility Applicable to a wide range of assets

Only suitable in assets with specific access

Only applicable in assets >2m diameter

Only suitable in assets with specific access

Speed Set-up and test in 2 hours

Set up +hours, test in 2 hours

Erection of scaffold takes several hours

Test of vessel base only within 1 hour

Risk of damage to equipment

Low Low High Low

Inspection Method Visual Visual + scanner Visual + scanner Dye Penetrant

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Programmed Property Services Article

Having a checklist for maintenance helps to eliminate unplanned repair costs and stave off expensive hidden costs.

The End of Financial Year, EOFY, season is a good trigger and reminder to review property maintenance and make certain it is a priority in your upcoming year’s plan and budget.

It almost seems a given because it ensures your property is always well-presented. However, in speaking to many customers, Programmed has often found that many aspects of maintenance are overlooked.

With the daily pressures of ensuring a profitable bottom line along with other key business priorities, it’s often hard to ensure every detail of repair and maintenance is accounted for.

Yet, it’s the peeling paint, untidy grounds and dated spaces that people notice first.

Make sure you’re never in that situation with a templated checklist you can reuse at each EOFY or budget season. This will help you ensure that no area of maintenance is overlooked. Keep it easy to use, but comprehensive, listing both common areas for maintenance as well as those that are sometimes missed. A column for estimated costs means you can plan and budget accordingly, so you avoid expensive or unforeseen costs.

In thoroughly covering off everything, you can guarantee yourself of a site that always makes a great first impression.

Need help with a property maintenance property budget checklist? Get one already prepared for you here: https://programmed.com.au/media/67338/property-budget-checklist_interactive.pdf Unsure how to properly cost maintenance listed on the checklist? Or perhaps you’re not sure how to implement maintenance in a short time or in a way that fits your budget. Programmed makes maintenance simple. We have the expertise, resources and labour to complete jobs in a short amount of time, and can even help with funding for immediate results but without the upfront costs. Contact us today to find out more. We’ll provide you with a solution enabling you to complete work upfront, and amortise costs over time.

- Cut Expensive Hidden Costs with Properly Planned Maintenance -

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Sullair SRL Range of Oil Free Compressors Promotional Article Sullair Australia (A Hitachi Group Company) is proud to supply the world leading range of Hitachi Oil Free Rotary Screw, Scroll and Piston range of compressors into the Australian, New Zealand and Pacific markets. The SRL Oil Free Scroll Compressor series represents the best of more than 35 years of Hitachi oil free scroll compressor experience and expertise. Why Oil Free? In many operations, compressed air comes into contact with items and product in the manufacturing process. When purity is critical, oil free air is essential. Oil Free compressors help eliminate potential contamination as no oil or lubricant is introduced into the air compression process. Reduced risk of contamination helps improve your business operations and profitability. Oil Free Guarantee The SRL Range is independently certified Class 0 Oil Free Air, under the international ISO 8571-1 – Class 0 classification, to operate oil free, minimizing the risk of contaminating the process air. Innovative features, performance and efficiency

• Patented scroll wrap design with labyrinth seal provides superior performance and reliability • Proprietary tip seal design improves efficiency while extending service intervals • Normal maintenance can be provided without disassembling scroll pump • Air Pressures to 145 psig • Extremely quiet, sound levels as low as 48 dB(A) • Compact design reduces floor space • Patented multi-drive controls maximise efficiency and extends the life of the compressor, by

shifting the operating loads on the available scroll pumps

For more information on the extensive range of Oil Free Rotary Screw, Scroll and Piston range of compressors, please view our website Sullair.com.au, email sales@sullair.com.au or ring us on 1300 Compressors. Sullair branches and distributors are located in every state and through Australia.

- Oil Free Compressors -

18 Article by Ian Jeffery – Engineering Consultant This article discus’s innovations in environmentally sustainability winemaking at six of the world’s leading wineries. (3 gave presentations at the Paris 2015 Climate Change Conference, 3 at the March 2019 Climate Change Leadership Conference.) United Nations Climate Change Conference, Paris 2015 In December 2015 five wineries worldwide were invited by the United Nations to present a Caring for Climate forum at the 2015 Paris Climate Conference (“COP21”) (presented by UNFCCC [United Nations Framework on Climate Change]) The five wineries were French Wineries Moet-Hennessy, Chateaux Smith Haut Laffite and Chateau Maris, Chilean Winery Concha y Toro and United States Winery Fetzer Vineyards. Following are brief details of environmental sustainability achievements of three of these five wineries Moet Hennesy LVMH (Louis Vuitton Moet Hennesy) produces luxury perfume & cosmetics, watches & jewellery, champagne, wine & spirits, including Dom Perignon, Krug, Moet & Chandon, Veuve Clicquet & Chateau d’Yquem. In Australian & New Zealand LVMH owns Cape Mentelle, Cloudy Bay & Domain Chandon. (An interesting aside, these 3 wineries have all purchased MEX computerised maintenance management systems for winery maintenance management and planning [in 2009 MEX had a stand at WEA’s annual conference, they had sold, at that stage 4,500 MEX CMMS packages. When I met them again in 2014 they had sold an average of 20 packages a week for 5 years [total sales 10,000 plus]). (MEX and another similar Australian CMMS package MAINPAC are world leaders in CMMS) (Australia designs and manufactures 60 % of the world’s leader mining & mineral processing software & hardware [engineering, maintenance, metallurgy, geo physics etc]. Much of this software and hardware could be used to advantage by the Australian Wine Industry LVMH established an internal carbon fund in 2015 to reduce energy consumption & expand renewable energy production. Using this fund LVMH have installed significant solar electricity generation. The company has also purchased Renault & BMW electric vehicles, operating the largest fleet of electric vehicles of any private company in France (the cognac house began acquiring green cars and delivery trucks in 2011). Moet & Chandon commissioned Champagne France based Kremer Energie to design and manufacture the world’s first 100% electric high clear tractor for use in their champagne vineyards. The tractor took 3 years to develop and has won the designers a number of awards. In 2015 Moet and Chandon purchased their fourth T4E electric tractor and plans to expand the fleet in the future. (The tractor is called the Kremer Energie T4E) Chateau Smith Haut Lafitte “We were asked to present these environmental protection initiatives at the United Nations Climate Change conference held in Paris in December 2015. I was delighted to share our experience so that the world of wine will become more aware of environmental issues and increasingly committed to them” – Alice Tourbier – Co-Owner

- World Leading Environmentally Sustainable Wineries -

19 “we recover rainwater, recycle wastewater, have solar panels, transform vine cuttings into compost or use them for heating ….. Everything is regenerated” The chateau captures the fermentation CO2 generated by a number of its wines and converts it to sodium bicarbonate (which I understand is sold to a toothpaste manufacturer). I have written this week to Chateau Smith Haut Lafitte to ask about the design of their CO2 sequestration design, this article will go to press before I receive an answer. (My thoughts it is probably a modified version of the flooded bubble tube used by the UC DAVIS winery (described later in this article. Probably fermentation CO2 is pumped into the bottom of a tall vertical tank and bubbled through a NaOH water solution in the tank. The CO2 dissolves in the water to form H2CO3 and then reacts with the NaOH, exiting the tank as NaHCO3.) (My initial reaction this is a very effective/efficient design for the sequestration of fermentation CO2.) The chateau uses homemade compost, horse ploughing, generates their own electricity, uses satellite and drone imagery, makes its own barrels, produces its own rootstock, operates its own nursery and does massal selection.

Kremer Energie T4E Tractor Fetzer Vineyards “A few decades ago, in a whole different world, many people regarded the folks at Fetzer vineyards as a group of way-out hippies, extolling far-fetched ideas like “sustainability “and environmental responsibility” But things change. The world changes.” MV Wood, 2016 United Wine & Grape Symposium. Founded approximately 50 years ago (1968) Fetzer is regarded today as a world leader in sustainable winemaking. 2017 sustainability at Fetzer vineyards [3]

20 1. Waste: Fetzer vineyards diverted 99.2% of all waste from landfills or incineration in 2016, (having

diverted 99.1% in 2015, 98.5% in 2014, and 97.6% in 2013

2. Water: the vintner reduced water intensity per gallon of wine produced by 12 % over 2015, for 2016, Fetzer Vineyards winery water intensity was 3.24 gallons of water used/gallon wine produced (compared to 3.65 gallons in 2015)

3. GHG emissions: Complementing a commitment to renewable energy, Fetzer vineyards reduced

scope 1 & 2 emissions by 7.3 % over 2015 through a variety of mechanisms and became the first US winery certified Carbon Neutral by Natural Capital partners.

4. B Corp Certification: During B Corp recertification in mid-2017, Fetzer Vineyards received an

improved score of 95.1, nearly 15 – point improvement over its 2015 score, 80.5 “The electricity for Fetzer’s main winery operation in Hopland is from renewable sources of energy, through a contract with Three Phase Renewables. This renewable energy contract was started in 1999: Fetzer was the first company in the wine industry to adopt a green power contract. (The renewable energy sources from the Three Phase contract include solar, wind, geothermal, and small-scale hydroelectric power.)” ”In 1999, a 40 kW solar photovoltaic array of panels was added to the administration building providing the majority of the buildings energy needs.” “In 2006 Fetzer installed another very large solar array, which is 899 kW. It consists of 4,300 panels and covers 75,000 square feet. This installation involves a power purchase agreement with MMA Renewable Ventures. The panels, on top of the red barrel room and warehouse, have a potential capacity to generate 1.1 million kwhr/year. The array has a potential capacity to generate approximately 80 % of the energy used to run the bottling facility [4] Fetzer’s Goal; Net Positive Wine With the understanding that the road will not always be easy, Fetzer vineyards is poised to take bold steps towards its vision of a regenerative, Net Positive company, and to be part of the movement to redefine what responsible business is all about. To this end, the winery has set a goal to be Net Positive by 2030, by which time it endeavours to replace all negative with positive impacts that enhance and regenerate ecosystems and communities while producing sustainable growth for its business and shareholders. As a Net Positive business one day, Fetzer Vineyards will know that every time someone buys a bottle of Fetzer vineyards wine, they’re making the world a better place. The Porto Protocol 2018, Climate Change Leadership Conference March 2019 Both these events were initiated by Adrian Bridge CEO of Fladgate Partnership (owner of Portuguese Ports Taylor, Croft, etc). The protocol was a one day (July 2018) climate change leadership summit. The lead speaker was Barack Obama, who stated his belief that Climate Change is the greatest threat to future generation’s and should be addressed collectively. The leadership conference was a three day conference with over 40 speakers (winemakers, climatologists and research scientists, academics, communicators etc.). The lead speaker was former Vice President Al Gore. Winemakers included Moet Hennesy, Bollinger, Torres, Concha y Toro, Sogrape & Jackson Family Wines. Other speakers included Professor Roger Boulton (Davis UC), Joao Matos Fernandes (Portuguese Minister of Environment & Energy Transition) & Gregory Jones (a research climatologist specializing in the climatology of viticulture, focusing on how climate variation influences vine growth, wine production and wine quality – Books The Power of the Terroir & the Case Study of Prosecco Wine)

21 Brief details of environmental sustainability achievements of wineries participating in the 2019 Climate Change Leadership Conference. Bodegas Torres Bodegas Torres has a history of strong commitment to sustainable winemaking and high achievement in this area. Managing director and chief winemaker (Miguel Torres) has donated 9 million pounds Stirling of his own money to the winery’s environmental sustainability programme. Miguel Torres drives a hybrid car and has bought around 50 for his staff to use. A positive advocate for protecting the planet against climate change Torres has said “Climate change is a reality, I’m astonished to see the speed at which it is taking place. Everyone should make a contribution to fight against this threat” Torres Pas del Pendes winery has 670 kW of Solar PV panels that provide 11% of the winery energy needs. Solar hot water panels provide 50% of bottling hot water requirements. Torres produces 2,600 kW of electricity at its main facility using a biomass furnace that consumes vineyard and forest pruning’s and winery grape marc. Electricity consumption is reduced by 10% and gas consumption by 80%. The CO2 emission is reduced by 1,300 tonnes of CO2 per year. Torres also has biomass furnaces in Chile, Rioja & Ribera del Duero. Torres has developed a Pyrolysis Reactor. It subjects vine stalks to high temperatures in the absence of oxygen to produce biochar. This high carbon content product allows stable storage of the CO2 captured by the vines and can be used as fuel or reincorporated into the vineyard, contributing to an increase in the biological activity of the soil and its fertility.” Miguel Torres Chile is working with others, on designing & installing “Solar Polygeneration”. The design will combine solar hot water panels with hot water storage, a biomass boiler, winery waste solar dryer & absorption refrigeration. Grape Marc, pruning’s etc. will be dried in a solar dryer and burnt in a biomass boiler to produce hot water and electricity. Additional hot water will be generated using solar hot water panels. The design will include significant hot water storage. The solar hot water panels, biomass boilers and stored hot water will be used to power an absorption refrigeration system. This refrigeration system will be able to provide all the winery refrigeration needs 24 hours a day 7 days a week during vintage. SOLAR ABSORPTION REFRIGERATION Absorption refrigeration designs (VAR) have one major difference to the vapour compression refrigeration (VCR) common through-out the wine industry. In an absorption refrigerator the compressor is replaced by a pump, generator and absorber. The condenser, evaporator and expansion valve are identical to typical winery VCR systems and operate in the same manner. Electricity used to power typical VCR systems is replaced by heat. Absorption refrigeration can be powered by hot water boilers, biomass furnaces, solar hot water panels etc.

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Torres Pyrolysis Reactor Jackson Family Wines Jackson Family Wines have installed 7,100 kW of photo voltaic and 4,200 kW of Tesla lithium ion battery storage systems across 8 of their wineries. (Supplying nearly 30% of annual winemaking energy requirements). Tesla Motors Inc., manufacturers of premium electric automobiles have provided twenty one 200 kW storage battery systems free. The wineries will share an estimated $2 million a year energy savings with Tesla. (An estimated 40% reduction in the electrical energy bill is envisaged.) ($8 million US savings have been achieved since 2008 through energy efficiency initiatives.) ‘Water intensity’ has been reduced 61% since 2008 using conservation technologies including barrel wash water recycling, waterless UV and micro fog tank sanitation, rainwater harvesting and precision drip irrigation. (Savings of 105 million litres of water per year) GHG Reduction (Green House Gas) of 17% since 2008 (Reduction in scope 1-3 market-based intensity, with goal to reduce the scope 1-3 market-based GHG intensity by 25% from 2015 baseline by 2021) 98% of bottling line materials recycled annually including glass, labels, corrugate and plastic sheeting. UC DAVIS Energy Production & Storage System Plan Davis University College Winery The worlds first “Self-Sustainable, On-site, Non-Carbon Energy”Winery (totally solar powered 24 hours a day, 7 days a week). It has 200 kW of Photo Voltaic Modules combined with a hydrogen generator and a fuel cell. Hydrogen is used to both power the winery forklift and vehicles and power the fuel cell which provides all outside daylight hours electrical power. A very elegant engineering solution, but one that is almost cetainly not economic at current prices. (At the 2019 conference Roger Boulton was suggesting using lithium Ion storage batteries in this application.)

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This research and teaching winery has been designed for multiple use of water, green cleaning chemistry and rain water harvesting. All site rainwater is collected treated by RO (reverse osmosis) and stored. It is recycled ten times using NF (nano filtration) and CIP (clean in place). NF retentate from tank cleaning plus 5% to 10% of the acid & caustic wash solution is discharged to a biodigester. The remaining 90 % of unreacted caustic and acid (KOH and KHSO4 is returned to caustic and acid wash tanks. It is tested, brought up to strength and reused. (single valence ions K+, OH-, HSO4- pass throuh the NF, more complex ions are retained and discharged by the NF The design reduces tank cleaning water volume to 10 % of ‘current winery designs’ use. It greatly reduces the volume of waste water generated and the caustic and acid cleaning chemicals used. The waste water stream is largely dilute KHSO4 solution, good for plants with minimal or zero BOD [2] (my understanding is K2SO4 is used as a fertiliser to overcome a soil deficiency in some WA vineyards.[and probably a usefull vineyard fertiliser].) Recycling water 10 times permits an 80 % to 90 % reduction in the size of the RO plant. This results in a small compact RO unit and a reduced initial capital cost. The reason for the RO plant is to remove any E.coli from the rainwater. Rainwater TDS (total dissolved solids) is low, meaning the energy used by the RO plant is very low. Winery water is recycled using NF (nano filtration) and CIP (cleaning in place) A Roger Boulton statement [2] Why Use CIP?

• Better cleaning-reliability and reproducibility • Automated, Lower costs-less personnel, time, material, waste • Safety – no dismantling of large equipment, contact with cleaning agents, hand scrubbing, no tank

entry

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DIAGRAMS and GRAPHS IN THIS SECTION OF THIS ARTICLE ARE TAKEN DIRECTLY FROM PROFESSOR ROGER BOLTONS 3 DAY COURSE “THE CHEMICAL ENGINEERING OF SUSTAINABLE WINEMAKING”AS IS MUCH OF THE WORDING CIP (CLEANING IN PLACE) (WITH POTASSIUM BASED CLEANING CHEMICALS) My underatanding is the aim of the winery CIP installation with potassium based cleaning chemicals is, • Reduce winery water use by reducing tank and barrel caustic and acid washing water use to 10% of average winery use. (potentially water use as low as half a litre water per litre of wine may be achievable.) [UC DAVIS has achieved 95% water recovery ]. • To recirculate and reuse caustic and acid cleaning agents until they are ‘fully spent’ (minimising chemical use and minimising the cost of chemicals [UC DAVIS has achieved 99% chemical recovery]). • Minimise the production of winery waste water and produce waste water that requires less treatment per litre, • Improve Sustainability by producing waste water that has less impact on the land it is being discharged onto. Professor Boulton advocates using KOH and KHSO4 for wine caustic and acid cleaning respectively. When mixed the spent acid and caustic produce a ‘mild’ KHSO4 salt solution.

25 Potassium vs Sodium for plants and soils • Most plants have uptake systems for both • Preference is between 10 to 100 fold in favour of Potassium Sodium generally considered toxic at moderate levels Chloride, Phosphate, Nitrate, Sulphate for plants and soil • Chlorosis of plants • Phosphate -Algal growth in ponds, streams • Groundwater “nitrification” • Low to medium levels Sulphate are taken by the vines Sulphate vs Citrate/Citric Acid. • Sulphate is inorganic and has no BOD associated with it. (minimising odour challenges) • 1% w/v Citric Acid has a BOD of 7,496 mg/g CIP INFORMATION FOR DAVIS UNIVERSITY TEACHING WINERY RO-NF CIP Water System • Soft Water Supply (Ecoli etc removed from rainwater by reverse osmosis) – Rain Water Capture from RMI Building – RO Water Storage Tank • CIP Solution Storage Tanks, and Return Tanks • Captured CIP Solutions re-filtered on NF – 5 to 10% makeup RO Water – Retentate with organics (5 to 10%) to UC Biodigestor • Water requirement of 1/5th to 1/10th conventional practices The Davis University Teaching Winery is solely dependent on rainwater. It is collected from the roof area etc. (including collected off the large surface area of photovoltaic solar electricity panels.) and stored in large rainwater tanks. The Davis University Winery CIP plant achieves a water recovery of 95% and a chemical recovery of 99%. Thoughts for wineries contemplating/evaluating this design. FIRST develop and install a system that eliminates 90 to 95% of winery tank and barrel wash water usage, and then develop the system that collects and stores all the rainwater from roof areas, concrete pads and bitumen roads.

26 FLOODED BUBBLE COLUMNS – CARBON DIOXIDE SEQUESTRATION Why should we Capture and Sequester CO2? The reasons Professor Roger Boulton gives include • Reduce your Carbon Footprint – Facility, Company, Region, Industry • Move towards a “zero” Carbon Footprint • Move towards a “negative” carbon Footprint • Carbon Trading, depending on Carbon Tax etc. CO2 produced by fermentation represents 12% of the CO2 emission related to winemaking. [I.e. CO2 emission from manufacture of glass bottles represents 45%]. The emission from Fermentation is, • almost 100% CO2 and at ambient temperature, close to the ground and easily collected and sequested However sequestering fermentation CO2 will incurr some significant cost. Also , easy Sequestering systems are already possible and the capture of other emissions may be possible [eg Ethanol] Methods for Sequestration of CO2 • CO2 dehydration and Compression - (use of proprietary amine CO2 absorption liquids and associated processing plant. [In use commercially in a number of applications (CO2 removal in hydrogen manufacture, ammonia manufacture and natural gas purification) ] [cost of CO2 removal in the vacinity of $40 to $50 US per tonne CO2) • Calcium Hydroxide Stripping – (filtering, drying as CaCO3) • Geo-Sequestration – CO2 gas under pressure into rock forms, then into wells, typically gas and oil wells. CALCIUM HYDROXIDE STRIPPING (OF CARBON DIOXIDE) Calcium hydroxide stripping using flooded bubble columns is a well proven process that has been in use for decades. (In 1969 my first major project, a sugar refinery process upgrade included installing a flooded bubble column).

27 In this process CO2 gas is usually scrubbed clean first and then bubbled bottom up through water columns against counter flow calcium hydroxide suspension/solution. The CO2 and calcium hydroxide react to form fine CaCO3 (Limestone) which is usually removed using plate and frame filter or rotary vacuum drum filters. Calcium hydroxide has very low solubility and it is extremely difficult to control dosing it. My recommendations are to continuously circulate the calcium hydroxide solution using a Warman rubber lined and rubber impeller mining industry centrifugal pump with a dosing value teed of the circulation system piping. (The reaction in the flooded bubble columns is usually controlled by either or both conductivity and pH controllers.) A possible future solution may be a combined lime kiln and CO2 dehydration and compression plant that provides wineries with “clean green CO2 neutral ‘Slaked Lime’ (CaO)” for use in CO2 capture flooded bubble columns installations. FURTHER DETAILS • Detailed information on these two and four or five other innovative technologies used by Davis University Winery are given in “The Chemical Engineering of Sustainable Winemaking”- a three day course given by Professor Roger Boulton at the University of Melbourne, in December 2013 • More general discussion on the whole seven technologies is included in o “Designing Wineries for Sustainable Practices”- Roger Boulton – International Conference – EcoSostenible Wine, Forum Berger Balguer, Vilafranca del Penedes, 27/11/2008. o “UC DAVIS teaching winery innovative technologies, the thoughts of Professor Roger Boulton and Continuous Improvement (CI)”, a one day workshop by Ian Jeffery (robjef@picknowl.com.au) • Further discussion of UC Davis Winery is given in “UC DAVIS experimental super winery has opened its door for business”, L. Cutler, Australian & New Zealand Grapegrower & Winemaker, June 2014. UC DAVIS sequesters all fermentation carbon dioxide as CaCO3 using ‘Flooded Bubble Columns’. Fermentation CO2 is captured and pumped up through long vertical columns against descending fine Ca(OH)2 which it reacts with forming CaCO3. The CaCO3 is then pumped through a crystallizer and filters to produce fine dry chalk which is then sold to a plaster board manufacturer. This is a mature efficient design. In 1969 I installed “Flooded Bubble Columns” at a Sugar Refinery in Perth. We used scrubbed CO2 from the boiler stack, (The scrubber tower was made by Schahingers Cooperage Adelaide.) CO2 was pumped through the ‘Columns’ against Ca(OH)2 to produce fine CaCO3 for use as a filter aid. Latter I was involved in CaO production. We converted CaCO3 from limestone to CaO in a rotary kiln. The CaO was slurried with water producing Ca(OH)2 which readily reacted with CO2 to convert back to CaCO3. These columns can be used to rapidly sequester winery fermentation CO2 however there is no net CO2 reduction. (The kiln production of CaO from limestone discharges a high volume of CO2). What is needed is an economic design for the collection and sequestering of the CO2 discharge from the CaO kiln.

28 CONCLUSION If it was my winery and my money I would be sending the chief winemaker and senior engineering person on a week’s visit to the USA (Say two day at UC DAVIS with Roger Boulton etc., and a day or two at both Fetzer Vineyards and Jackson Family Wines). There are a mass of innovations of great interest to winemakers at these wineries, especially UC DAVIS (I found Roger Boulton’s 3 day course “Chemical Engineering of Sustainable Winemaking”, which I attended in December 2013 inspirational.) A second thought there would also be great value in extending the visit to Barcelona for 2 days to visit Bodegas Torres. REFERENCES

1. “Designing Wineries for Sustainable Practices”, Roger Boulton, International Conference – EcoSostenible Wine, November 2008.

2. “Chemical Engineering of sustainable Winemaking”, Roger Boulton, University of California, Davis, December 2013.

3. “Climate Change Leadership Porto- Solutions for the Wine Industry”, www.climatechane-porto

4. “Leader in Sustainable Winegrowing Shares Regenerative Practices, 2020 Sustainability Goals and Plans for a Net Positive Future”

5. “From California sustainable Winegrowing Alliance – Certified Sustainable Winegrowing – Certified Participants - Fetzer Vineyards/Bonterra Vineyards”

6. “Fetzer vineyards Joins World’s Leading Regenerative Wineries at COP 21 Ground-breaking Climate Change Conference in Paris.

7. “UC DAVIS experimental super winery has opened its door for business”, L. Cutler, Australian & New Zealand Grapegrower & Winemaker, June 2014.

8. “Industrial design and optimization of CO2 capture, dehydration, and compression facilities.” , A. Aboudheir and G. McIntyre (HTC Purenergy & Bryan Research & Engineering)