The self-sustainable winery was conceived in 2006 and the intention was to create a building and its related utility systems that would operate independently from the energy and water grids and to eliminate hydrocarbon fuels from its operation, capture and sequester the carbon dioxide from its fermentations and create a zero carbon footprint facility. The winery was the highest scoring LEED building at any university when it was completed and the first LEED Platinum Winery in the USA. The adjacent Jess Jackson sustainable winery building is a highly passive research and utility space that will house the advanced energy and water systems that make this off-grid performance possible. Together these buildings will operate every daily in energy and water positive modes and at capacities, which exceed the demands even during the harvest season. The data system incorporated into these buildings for one hundred and fifty research fermentors, fourteen teaching fermentors will also monitor all energy, water and building activities in a secure, cloud-based software system that supports both web and handheld access, with the potential for bidirectional date and control functions. This data network has been extended to include real time monitoring of temperature, humidity, carbon dioxide and volatile organic compounds in five production areas within two commercial winery sites and two creamery facilities, located more than 100 km from Davis. This now provides an example of a distributed dynamic network for the monitoring of the built environment in remote commercial food and wine facilities.
Winery design; self-sustainability; carbon dioxide reduction.