Winery Emission Control Project Santa Barbara County

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Winery Emission Control ProjectSanta Barbara
County
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Todays 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

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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).

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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 gt
  650 tpy CO2e

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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

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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)

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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

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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

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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

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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/ar
  easrc/fullpdf/full5-1.pdf
• SBCAPCD Aging EFs http//www.sbcapcd.org/eng/win
  ery/Winery Calculations (ver 2.4).xls
• SBCAPCD GHG EFs http//www.sbcapcd.org/eng/winer
  y/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