Project at a Glance
Title: Characterization of fermentation emissions from California breweries.
Principal Investigator / Author(s): Rapoport, Richard D
Contractor: Science Applications, Inc
Contract Number: A2-073-32
Research Program Area: Emissions Monitoring & Control
Topic Areas: Stationary Sources
The release of volatile organic compounds (VOC) into the atmosphere by the brewiny industry has recently become a matter of concern to air pollution control officials. The objectives of this study were to (1) characterize and inventory all VOC emissions from California breweries, (2) establish emission factors which are representative of each important emission source and (3) suggest potentially applicable control technologies which can be implemented to reduce VOC emissions from breweries.
According to our telephone and mail survey of all nine California breweries, the industry in 1982 - 1983 produced at an average rate of 20.7 million barrels/year, 81 percent of which was in Los Angeles County.
To develop process-specific emission factors, we conducted a two-phase source testing program at one large and one small brewery. Data from Phase I were used to select important emission sources and to qualitatively characterize emissions therefrom. Phase 11 data quantitatively characterized emissions from each source using charcoal tube and distilled water / XAD-resin sampling trains followed by analyses using gas chromatography with flame ionization detection and mass spectrometry. Resulting emission factors were based on the amount of beer produced.
Total organic vapor emissions from California breweries were estimated to be 38.7 metric tons/year (42.6 tons/year). Large breweries accounted for about 93 percent of these emissions. Breweries in the South Coast air basin accounted for 75 percent of the total. Beer production contributed 0.001 percent to statewide total organic gas emissions as reported in the 1979 statewide emission inventory.
For questions regarding research reports, contact: Heather Choi at (916) 322-3893
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