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WASTE DISCHARGE REQUIREMENTS ORDER R5-2012-0103 - 9 - <br />CONSTELLATION BRANDS U.S. OPERATIONS, INC. dba WOODBRIDGE WINERY <br />WOODBRIDGE WINERY <br />SAN JOAQUIN COUNTY <br /> <br />i. Installed new wine filtration and clarification equipment to reduce both water and <br />chemical use. Wastewater considerations have been prioritized in the evaluation <br />process for new equipment selection. <br />j. Bottling Line No. 4 has been equipped with a nitrogen gas bottle rinser rather than <br />a water rinser. Use of nitrogen gas reduces generation of waste constituents and <br />reduces the amount of water used. <br />k. Conversion to compressed gas rinsing on Bottling Lines 1 & 2 is planned in 2012. <br />l. Optimized water softeners based on the higher water quality from production well <br />PW -4. <br />m. Modified site processes to minimize cleaning activities and conserve water. <br />n. Implemented source control measures into an ISO-9001 certification that requires <br />monitoring to track effectiveness. <br />22. The Discharger has implemented the following best management practices at the <br />facility: <br />a. Implementation of Standard Operating Procedures (SOPs) for sanitation and <br />chemical use activities. The SOPs include specified quantities of water and <br />chemicals to be used for various activities. <br />b. Implementation of the Code Of Sustainable Winegrowing Practices developed by <br />the Wine Institute and California Association of Winegrape Growers. <br />c. Use of designated chemical storage areas for chemicals used at the facility. <br />d. Development of a Spill Prevention and Response Plan for response to chemical <br />spills. The plan includes procedures to minimize the amount of chemicals that <br />could reach a floor drain in the event of a spill. <br />e. Improvement of seasonal employee training by teaming with permanent <br />employees. <br />f. Minimization of cleaning needs based on need and product impact (e.g. Rinse <br />rather than sanitize equipment if product characteristics allow). <br />g. Connection of multiple wine transfer lines to sanitize long sections of pipe with the <br />same cleaning solution, which saves water and reduces chemical use. <br />h. Regular inspection and maintenance of equipment to replace worn or <br />malfunctioning equipment to minimize wastewater quality impacts. <br />i. Use of high pressure, low volume washers for general cleaning activities. <br />j. Regular water and chemical use audits to identify processes with heavy usage.