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Winery Emission Control Project Santa Barbara County

Winery Emission Control Project Santa Barbara County. Today’s Presentation. Emission control project at a winery in Santa Barbara County Discuss the emissions profile and calculations How local regulations impacted the project (NSR) BACT control options reviewed

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Winery Emission Control Project Santa Barbara County

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  1. Winery Emission Control ProjectSanta Barbara County

  2. Today’s Presentation • Emission control project at a winery in Santa Barbara County • Discuss the emissions profile and calculations • How local regulations impacted the project (NSR) • BACT control options reviewed • Decisions made by the applicant • Overview of the control system installed • Test results • References / Links

  3. Terravant Wine Center • Located in the Santa Ynez Valley (wine country) • New facility approved by City of Buellton in 2007. Multi-Phase project. • What is a wine center? • Total AQ operational emissions: 171 lb/day, 12 tpy VOCs (uncontrolled) • Phase I: Completed. Produce ≈ 1.0 million gal wine per year (473,000 cases). • Phase II: Future. Produce ≈ 1.7 million gal wine per year (800,000 cases).

  4. emissions profile and calculations • Emissions profile is unique. Two distinct processes. • Fermentation: Large short term emissions from September to November (10 weeks) • Aging: High long term emissions year round from oak barrel storage (mostly reds) • Emission Factors • Fermentation: from ARB 2005 inventory guideline (not AP-42) • Aging : mass balance based. Key assumption % Wine Loss • Reasonable worst case daily emissions. Averaging does not work for fermentation. • 25% over a 10 day period, 50% over y 3 weeks. • % Wine Loss • 1% – 5 % is typical. Temperature and relative humidity control are key. • GHG emissions (800-900 lb/1000 gal). For TWC => 650 tpy CO2e

  5. Regulatory applicability • City of Buellton: Lead agency • Mitigated Negative Declaration • AQ significance threshold 240 lb/day • Odor monitoring plan required (on site water treatment plant) • APCD Permit • Authority to Construct • BACT threshold exceeded (25 lb/day) • Offset threshold exceeded (55 lb/day, 10 tpy) • Separate permits for 1 MW DICE E/S Genset and Small Boilers

  6. BACT control options reviewed • Application, SJVAPCD 2007 Ozone Plan App. K Winery RACT Analysis, SJVAPCD Rule 4694 (Wine Fermentation & Storage Tanks) and SJVAPCD Rule 4695 (Brandy Aging and Wine Aging Operations) • Technologies Evaluated: • Catalytic Oxidation • Condensation • Carbon Adsorption • Wet Scrubber • None were cost effective using traditional CE criteria (over $40,000/ton)

  7. Decisions made by the applicant • Applicant decision to install emission controls • Absorption control using wet scrubber selected • Avoided costs of offsets (over $50,000/ton then, now $75,000+/ton) • Allowed applicant to retain control of current and future production plans. Eliminated uncertainty regarding cost and availability of ERCs • Can promote as green business

  8. Control System Overview • Packed bed counter-current water scrubber design for 90+% EtOH removal • System Fan. For both fermentation and barrel storage rooms. • Capture. Building design is key. Building under negative pressure. • Scrubbing water loop • Treating the scrubbing water. Hydrogen peroxide and UV accelerator. • Alarms. • Low Duct Draft Negative Pressure • Low Liquid Flow to Scrubber • Low Hydrogen Peroxide Concentration (ORP) • Safety concerns. CO2 Emergency Relief Exhaust System. • Costs

  9. Test results • Source Test Results: 91% ethanol removal efficiency (mass) • EtOH Inlet: 96 ppmv (5.8 lb/hr) • EtOH Outlet: 8 ppmv (0.5 lb/hr) • Testing required every two years

  10. References / links • SBCAPCD Winery Webpage: http://www.sbcapcd.org/eng/winery/winery.htm • Terravant Wine Company: http://terravant.com • Brady Consulting, Inc.: http://bradyconsultinginc.com/ • ARB Fermentation EFs: http://www.arb.ca.gov/ei/areasrc/fullpdf/full5-1.pdf • SBCAPCD Aging EFs: http://www.sbcapcd.org/eng/winery/Winery Calculations (ver 2.4).xls • SBCAPCD GHG EFs: http://www.sbcapcd.org/eng/winery/WineryCO2Calcs.pdf • SJVAPCD Rule 4694: Wine Fermentation & Storage Tanks (12/15/05) • SJVAPCD Rule 4695: Brandy Aging and Wine Aging Operations (9/17/09) • SJVAPCD 2007 Ozone Plan – Appendix K: RACT Analysis for Wine

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