WORK PLANS - Laserfiche WebLink

Home Browse Search

Kennedy/Jenks Consultants The Facility was originally constructed in 1909. From 1909 until about 1995, process water was ` discharged to a series of percolation/evaporation ponds located south of the paved portion of the Facility (Figure 2). In April 1981, The Wine Group purchased the Facility from the Coca Cola Bottling Company of New York. In 1995, The Wine Group eliminated the practice of treatment and disposal of process water in the percolation/evaporation ponds and instead began to pretreat the process water for solids removal and discharged the process water to approximately 286 of the 330 acres of the Facility's vineyards for treatment and reuse as vineyard irrigation. The percolation/evaporation ponds were filled in and planted with grapes, and in 2002 a portion of the evaporation/percolation pond area was converted to an approximate 12.6 acre-feet emergency discharge reservoir(Figure 3), where process water and stormwater could be diverted in high-flow or emergency situations. 1.3 Facility Overview 1.3.1 Facility Description The Facility consists of approximately 330 acres of grape vineyards, and approximately 62 acres of paved area that consists of various administrative and processing buildings that are �. utilized to produce, bottle, and package a variety of wines and alcohols. Figure 2 presents a Facility layout map depicting various process areas, buildings, land application areas (i.e., vineyards), monitoring wells, and production wells at the Facility. The Facility currently contains three groundwater monitoring wells and five water production wells. 1.3.2 Facility Operations Over the last two years, the Facility crushed approximately 75,000 tons of grapes per year to ` produce wine. In addition, The Wine Group also operates a distillery that produces high-proof alcohol at various times of the year, usually three months of every year. The Wine Group employs approximately 300 employees at the Facility, with the largest number occurring during the Crush Season (September through October and sometimes into November). The Facility generates approximately 400,000 gallons of process water per average working day based on continuous meter readings collected since July 2001. General winery process water consists of crush equipment wash water, stillage waste, general cellar wash water, spent regenerant water from ion exchange units, Facility stormwater runoff, and non-contact cooling water. Chlorine, trisodium phosphate, sodium hydroxide, sodium carbonate, sulfamic and citric .� acids, sulfuric acid neutralized by ammonia, and sulfur dioxide are used during various cleaning, washing, ion exchange, and storage operations. Process water generated at the Facility is typical for wine processing and distillery operations for similar wineries throughout central California. Table 1 provides a summary of historical analytical results for samples collected from process water flows discharged to the vineyards since 2001. As with most wineries, the strength of the process water is highly variable ` depending on the time of season and operations at the winery. Groundwater Protection Work Plan, The Wine Group Page 1-3 Franzia Winery, Ripon, California 9��AE .V MM 120.62_wce9-apk�9iepauvatplanlfi RxtCa