Clean Air Matters.

Capturing volatile organics from wine fermentation is good for air quality.

Unfortunately, California has some of the worst air quality in the country. There are a variety of reasons for this, including the geography of basins and valleys, the large amount of sunlight, the rising frequency of wildfires, emissions from cars, trucks, and ships, and emissions from stationary sources such as oil refineries, agriculture, factories, power plants, etc. Of these stationary sources, factory wineries remain one industry that is completely uncontrolled, despite releasing many thousands of tons of volatile organic compounds (VOCs, a smog ingredient) each year during the worst ozone season (August-October). For example, the San Joaquin Valley is in “extreme nonattainment” of the ozone standards, and many towns with major wineries receive “F” grades from the American Lung Association’s State of the Air report. The chemistry of smog creation requires 3 ingredients: VOC, NOx, and sunlight. The Clean Air Act requires controlling VOCs and NOx from both mobile and stationary sources. And California’s air districts are tasked with enforcing these controls on stationary sources. Many industries have been successfully regulated, including paints, coatings, solvents, plastic and rubber factories, mining, dairies, and waste management operations.

Wineries have an opportunity to do their part.

Controlling VOCs from winery fermentation can reduce a significant source of VOC emissions in some of the most vulnerable communities in California. And it has recently been proven that such controls are both technically feasible and cost effective. But the industry is understandably hesitant to embrace air quality controls that might add costs. The Wine Institute Environmental Working Group has chosen to resist controls, including spending millions to appeal the BACT designation above, and to attempt to pass a Bill that would permanently exempt the industry from air quality controls. But the good news is that…

Aromatica turns air quality controls from cost to a new profit center.

The Aromatica process can help wineries convert the economic impact of air quality controls from a cost of ~$0.01/bottle to a new revenue source of ~$0.09/bottle (750ml). The timing is perfect to be a true sustainability leader, playing an active role in improving the air quality for California’s most vulnerable citizens.