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Winery wastewater becomes fruit of their labor
Courtesy of BioMicrobics, Inc
'Conserve water, drink wine,' quips a common bumper sticker.
If only that were true. Making a gallon of California wine, by various estimates, requires anywhere from a few dozen gallons of water to a few hundred.
Most of that water goes toward irrigation. But some goes to the winery itself and comes out as waste. On average, wineries create 6 gallons of wastewater for every gallon of wine, which means that in 2010, the California wine industry produced enough to drown Golden Gate Park in more than 8 feet of runoff. About one‐fourth of the industry's waste is produced at this time of year, during harvest.
According to Sheldon Sapoznik, Napa County's land use development supervisor, wastewater mainly comes from washing tanks, barrels, crush pads and floors. No matter the use, it's wastewater that needs to be dealt with.
It's not hard to imagine a solution. Wineries all own vineyards or buy from them. Vineyards need water.
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