Always starting from the concept of sustainability, which represents the greatest challenge for the future, we discuss water consumption related to wineries.
In Italy, about 50 million hectoliters of wine are produced annually (from ISTAT 50.1 in 2016), and the high water consumption in the wine production process represents a significant issue from an economic, environmental, and social perspective. Saving water in the winery translates into a financial benefit (reduction of production costs), social (greater availability of resources and information for workers), and, last but not least, environmental.
It is important to emphasize how crucial it is to reduce water usage during processing stages. All wineries, even those with less technology, can embark on a sustainability journey by applying small adjustments, further improved with the application of suitable and innovative technologies and systems.
The highest amounts of water are used for sanitation and cleaning operations, such as washing machinery, containers, flooring, and barrels. The winery's ability to measure water consumption in every operation and simultaneously quantify the amount of wastewater produced is essential in addressing the issue. One example of a measure that can be applied is during cleaning phases; indeed, residues of grapes or pomace present on the flooring or in various stages can be preemptively removed using dry cleaning techniques (sweeping/vacuuming) before proceeding with washing with water.
Containing consumption and waste is not enough to reduce the impact of the wine industry on water resource usage to acceptable levels. It is necessary for wineries to apply the necessary technologies to enable the recovery and reuse of wastewater, not only for irrigation uses, but also for the cleaning operations themselves.
According to research from the Piedmont region, more than 20% of wine production consists of solid residues of various kinds, and the winemaking process itself generates liquid waste volumes that can even exceed those of finished wine produced in a year. Such residues from the winemaking process, although consisting of non-toxic organic pollutants, can negatively impact natural ecosystems by altering their balance if released into the environment uncontrollably. Considering the pronounced seasonality that characterizes such wastewater, making these discharges compatible with the environment becomes important for all companies, whether they consist of small producers or large facilities.
The reuse of winery wastewater results in significant savings on water consumption for companies and a reduction in disposal costs; confirming how water savings are closely linked to economic savings.
