A Fuzzy – Based Methodology for Aggregative Waste Minimization in the Wine Industry

The wine industry generates large quantities of waste annually, including organic solid wastes (solids, skins, pips, marc, etc.), inorganic solid wastes (diatomaceous earth, bentonite clay, perlite), liquid waste (cleaning wastewater, spent cleaning solvents, cooling water), and gaseous pollutants (carbon dioxide, volatile organic compounds, ammonia, sulphur dioxide, etc.) (Chapman et al., 2001; Musee, 2004a; Musee et al., 2007). Several factors give rise to these diverse waste streams (Musee, 2004a; Musee et al., 2007), however, only the most salient ones are highlighted here. Firstly, wine production evolved from a cottage industry to a global industry. Because of their antiquated origin, the design and development of many wineries made no provision for in-plant modern waste minimization (WM) approaches. Secondly, because the wine industry is dependent on an agricultural feedstock (grapes), the resultant waste streams tend to have a high concentration of organic material. This is because the grape feedstock cannot be altered, replaced, or eliminated before the vinification process begins – if the finished wine quality is to remain consistent. And finally, although auxiliary process feedstock, such as filter aids and diatomaceous earth are essential for clarifying the wine, they cannot be incorporated into the final product. Consequently, the clarification agents constitute part of the waste streams generated from the wine industry. In view of these unique constraints facing the wine industry, among others, necessitates the development of appropriate WM strategies to address the waste management challenges facing the wine industry (Musee et al., 2007). In recent years, there has been continuous pressure on the operating profits of wine makers, mainly owing to increasing competitiveness in the global wine market. This can be attributed to increased variety of wine brands, rise in operational and input material costs, as well as the emergence of an onerous environmental regulatory framework in many wine producing countries (Bisson et al., 2002). Notably, the impact of stringent environmental legislation on the cost of production is expected to continue to be a key determinant in the international competitiveness of wine products (Katsiri & Dalou 1994; Massette, 1994; Muller, 1999). This, and a combination of other powerful intrinsic and external drivers should motivate the wine industry to consider the possibility of incorporating WM strategies as an integral part of wine making processes. As such, the identification and implementation of appropriate WM strategies should be part of the drive to reduce the cost of wine production – particularly in the context of ensuring its future sustainability.