Summary |
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SECTION 5.1 |
EMISSION INVENTORY SOURCE CATEGORY
Industrial and Other Processes |
420-408-6090-0000 | (47068) | Wine Fermentation |
METHOD SUMMARY
This category includes 2002 estimates of statewide wine fermentation emissions. Wine grapes are crushed and the juice is then allowed to ferment in large batch processes producing the various types of wines and other wine grape based liquors, like brandy.
ACTIVITY DATA SOURCE: Wine fermentation volumes (in gallons) in California were reported by the U.S. Alcohol and Tobacco Tax and Trade Bureau (TTB) on a monthly basis at the county level. The TTB is the federal bureau to whom all alcoholic beverage fermentation must be reported and thus is an excellent source for this data.
EMISSION FACTOR SOURCE: The Air Resources Board staff derived the emission factors from a computer model developed by Williams and Boulton. The model simulates the effects of fermentation temperature and the sugar concentration in the fermenting juice on the amount of evaporative ethanol loss during isothermal batch fermentation.
TEMPORAL DATA: Daily and weekly emissions are assumed to be uniform primarily due to lack of data to indicate otherwise. However, monthly emissions are assigned based on the month specific fermentation data provided by the TTB.
Daily Activity: The activity is assumed to be uniform twenty four hours per day.
Weekly Activity: The activity is assumed to be uniform seven days a week.
Monthly Activity: About 87% of the activity occurs in the four months of September through December.
CHANGES IN METHOD AND EMISSION ESTIMATES: The primary change in this methodology over the previous method is in regards to the activity data source, which now comes from the TTB. The emission factor remains unchanged.DATE OF THE LAST UPDATE: March 2005
GROWTH PARAMETER: SIC 208X (Beverages, Alcoholic & Non-Alcoholic) economic output
STATEWIDE EMISSIONS SUMMARY (2002 - ANNUAL AVERAGE TONS/DAY)
CES No.
TOG
CO
NOX
SOX
PM
47068
3.07
0.00
0.00
0.00
0.00
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