Optimizing the Sustainability of Winery Processing

Current Issues:
Optimizing the Sustainability of Winery Processing
February 19, 2016


9:00-9:10: Welcome: Jill Brigham, Executive Director, Sustainable Wine and Food Processing Center, Depts of Viticulture & Enology and Food Science and Technology, U C Davis

9:10-9:40: Overview of Winery Footprints: Roger Boulton, Professor, Dept of Viticulture & Enology and Dept of Chemical Engineering & Materials Science, UC Davis

9:40-10:20: Transitioning from Net Negative to Net Zero to Net Positive: Jill Brigham

10:20-10:35: BREAK

10:35-11:15: Wastewater Improvement and Reuse: Aaron Stainthorp, Sustainability Specialist, Francis Ford Coppola Winery

11:15-11:30: Impacts of Water Reuse on Vineyard Soil: David Hirzel, Dept of Viticulture & Enology, UC Davis

11:30-12:00: Engineering for Sustainability: Peter Lescure, Principal Civil Engineer and Land Surveyor, Lescure Engineers, Inc.

12:00-1:00: LUNCH

1:00-1:30: Overview of Fining Processes and Advances in Designing Alternatives to Single-Use Fining Agents: Ron Runnebaum, Assistant Professor, Dept of Viticulture & Enology and Dept of Chemical Engineering & Materials Science, UC Davis

1:30-2:20: Supplier Panel: Fining and Filtration Strategies for the Future to Reduce Winery Waste: Linda Bisson, Dept of Viticulture & Enology, UC Davis, Moderator; Maria Navarro, Winemaking Product Specialist, Enartis; Nichola Hall, Technical Representative, Scott Laboratories; Rodger Pachelbel, Technical Representative, Gusmer Enterprises

2:20-2:35: BREAK

2:35-3:15: Zero Waste as a Way Forward: Josh Prigge, Director of Regenerative Development, Fetzer Vineyards

3:15- 4:00: Measuring Your Carbon Footprint: Energy, Water, and CO2: Roger Boulton

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