Emission factor development for the malt beverage, wine, and distilled spirits industries

Conference · Tue Dec 31 04:00:00 EST 1996

OSTI ID:617952

Lapp, T; Shrager, B ^[1]; Safriet, D ^[2]

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1. Midwest Research Institute, Cary, NC (United States)
2. Environmental Protection Agency, Research Triangle Park, NC (United States)

Midwest Research Institute is currently developing emission factors for inclusion in AP-42 Chapter 9, Food and Agricultural Industries. Three of the sections cover the production of malt beverages, wine, and distilled spirits. The malt beverage segment focuses on the development of ethanol emission factors for filling operations, which were recently identified as the large source of brewery ethanol emissions. The discussion includes a description of the production process and emissions factors for breweries, a history of emission factories for breweries, a description of emission testing conducted at two large breweries, and a presentation of some of the emission factors for malt beverage production. The wine industry segment focuses on emissions from the fermentation stage for red and white wines, the pomace screen and pomace press for red wines, and bottling of white wine. Emission factors are presented for ethanol emissions from each of these sources as well as other VOC emissions from the fermentation process. A discussion of the wine production process is presented. A discussion of the emission sources and available emission factors is presented for the distilled spirits industry segment. Factors are presented for the fermentation and aging stages. A process description is presented for the production of Bourbon whisky.

• OSTI ID: 617952
• Report Number(s): CONF-9609223--
• Country of Publication: United States
• Language: English

Related Subjects

32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION
AIR POLLUTION
BEVERAGES
COMPLIANCE
ETHANOL
FERMENTATION
FOOD
FOOD INDUSTRY
VOLATILITY