Waste Management in the Wine Industry - Cape Wine Academy

96 Pages·2011·1.16 MB·English

Waste Management in the South African Wine Industry
________________________________________________________________

Catherine Dillon

Dissertation submitted in partial requirement for the diploma of Cape Wine Master

January 2011
“I, Catherine Dillon, declare that this dissertation is my own, unaided work. It is
submitted in partial fulfilment of the requirements for the diploma of Cape Wine Master to
the Cape Wine Academy. It has not been submitted before for qualification of
examination in this or any other educational organisation".

Signed _______________________

Date _______________________
Abstract

The 1996 Constitution of South Africa has heralded significant changes in how
citizens access land in terms of management and sustainability. In a country where
water is scarce, farmers are now accountable for how they access and handle their
water as a result of a shift from private ownership to that of public ownership.

Global climate change and carbon emissions have impacted on how production
processes are carried out and their impact on the environment. Environmental
organisations and governments of the world continue to put pressure on both
consumer and producer to meet climate change targets. There is enormous scrutiny
of imported products in the UK in terms of carbon miles, choice of packaging and
down-streaming of resultant waste. Consumers are acutely aware of their
responsibility in fighting the war on waste and demonstrate this through purchase of
preferred green products.

Waste generated through the production of wine should be regarded as part and
parcel of the winemaking process. The decisions and subsequent processes taken
in the vineyard and wine cellar directly determine the sustainability of a farm, the
wine industry and agriculture in this country.

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Dedication

What would life be if we had no courage to attempt anything?
- Vincent van Gogh

I would like to dedicate this work to my family, from the little ones who inspire me
with their enthusiasm to the older ones of whom I am immensely proud.

To my parents Daniel and Lynette, thank you for giving me the ultimate freedom in
life – the freedom of choice.

To Audrey, thank you for all your support and encouragement in helping me realise
my dream.

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Table of Contents

Abstract i
Dedication ii
List of Figures vi
List of Tables vii
Glossary viii

Chapter 1: Literary Review

1.1. Significant legislative changes in South Africa 1
1.2. Addressing sustainable practice 1
1.2.1. The Integrated Production of Wine Scheme (IPW) 1
1.2.2. Biodiversity & Wine Initiative 3
1.3. Winery wastewater 4
1.4. Solid waste 6
1.5. Converting waste into viable commodities 8
1.5.1. Composting of grape pomace 8
1.5.2. Biogas 9
1.5.3. Biochar 9
1.6. South Africa’s position in terms of climate change 10
1.7. Packaging options 11

Chapter 2: Current status of the South African Wine Industry

2.1. Sustainability practices 13
2.1.1. The role of BWI 13
2.1.2. Integrated Pest Management (IPM) 14
2.1.2.1. Biological approach to pest and disease challenges 14
2.1.2.2. Chemical control 15
2.2. Waste emanating from wine production 16
2.2.1. Winery wastewater 16
2.2.1.1. Characteristics of winery wastewater 16
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2.2.1.2. Wastewater treatment processes 17
2.2.2. Solid waste management 24
2.2.2.1. Valuable products extracted from grape pomace 24
2.2.2.2. Composting grape pomace 26

Chapter 3: Factors influencing change in the industry

3.1. Impact of climate change 29
3.2. International trends driving change 30
3.2.1. WRAP initiative 30
3.2.2. Role of supermarket chains 31
3.3. Environmentally conscious consumers 31
3.4. Factors negating change 33
3.4.1. Financial cost implications 33
3.4.2. Resistance to change from within 34

Chapter 4: The way forward

4.1. Addressing Carbon Emission levels 35
4.1.1 Utilising the International Wine Carbon Calculator 35
4.1.2. Life Cycle Assessments (LCA’s) 36
4.1.3. Heat Recovery plants in wine cellars 38
4.2. Best practice initiatives 39
4.2.1. Environmental initiatives 39
4.2.2. Products derived from waste 41
4.3. Bioenergy initiatives 42
4.3.1. Biogas 42
4.3.2. Biochar 43
4.4. Packaging options 46
4.4.1. Glass 46
4.4.2. Polyethylene terephthalate (PET) 47
4.4.3. Carton packaging 48

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Chapter 5: Conclusion and recommendations

5.1. Addressing infrastructural constraints 49
5.2. Role of IPW as industry regulator 51
5.3. Educating industry members and consumers 52

References 55

Appendices

Appendix A: Global Wine Sector Environmental Sustainability Principals 67

Appendix B: IPW Farm and Cellar Audits for 2005 and 2006 vintages – 68
Results and trends.

Appendix C: Sustainable Wine Production New Zealand (SWNZ) 79

Appendix D: Winemakers Federation of Australia (WFA) 80

Appendix E: Parameters and required values for winery wastewater 81

Appendix F: Zingelwa’s recommended filter waste disposal options 83

Appendix G: Scope Emissions as per WRI 84

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List of Figures

Figure 1: Water treatment plant at Delheim 20
Figure 2: Constructed wetland 23
Figure 3: Products derived from grape pomace 26
Figure 4: Construction of a windrow at Wechmar’s farm in Stellenbosch 27
Figure 5: Contributions by countries to Global Warming 29
Figure 6: Sustainable Wine South Africa 32
Figure 7: Representation of Scope emissions 35
Figure 8 Processes involved in the formation of biogas 43
Figure 9: Illustrative slow pyrolysis process 44

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List of Tables

Table 1: Decrease in weight of 750ml wine bottles over the past five years 30
Table 2: A break-down of mass by number of thousand bottles manufactured 46

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Glossary

Actinomycete: a bacterium of an order of typically non-motile filamentous forms. They
include streptomycetes and were formerly regarded as fungi.

Biogas: gaseous fuel, especially methane, produced by the fermentation of
organic matter

Biomass: organic matter used as a fuel, especially in a power station for the
generation of electricity

Biochar: charred material such as crop waste or organic material that is formed at
high temperatures, in the absence of oxygen

Biotic: relating to or resulting from living organisms

BRC: British Retail Council

CEC: Cation Exchange Capacity - The capacity of a soil to exchange cations
with the soil solution. Often used as a measure of potential soil fertility

CFC: Cholorfluorocarbon gas used in refrigeration and air-conditioning units

Denitrification: remove nitrates or nitrites from soil, air or water by chemical reduction

E.coli: a bacterium commonly found in the intestines of humans and animals,
some strains of which can cause severe food poisoning

Effluent: liquid discharged as waste

Feedstock: raw material to supply or fuel a machine or industrial process

FIVS: Federation Internationale des Vins et Spiritueux. (International
Federation of Wines and Spirits)
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