Life HAproWINE

Nov, 8-9 TH

LIFE HaproWINE

Sustainable Practices and Innovation in Wine Sector.

LIFE08 ENV/E/000143

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OBJECTIVES

Sustainable Practices and Innovation in Wine Sector. LIFE

HAproWINE

3 OBJECTIVES

GENERAL OBJECTIVES

• Contribute to sustainable development within the

winemaking sector in Castile and Leon, thus promoting supply-

and-demand of more environmentally-friendly products with

less carbon footprint through their life cycle.

• Promote prevention, recovery and recycling of winery

wastes, and encourage the rational and sustainable use of

natural resources (freshwater resources, land,…) with a life-

cycle approach.

4 PARTICIPANTS

CTME Foundation is a non-profit technological centre located in

Miranda de Ebro. It implements R&D projects in three different

areas: biopolymers, sustainable management (LCA, ecodesign

and environmental communication) and new materials.

Patrimonio Natural de Castilla y León Foundation is dedicated

to recover, harness, stimulate, promote, and maintain goods of

the Natural Patrimony of Castile and Leon region, through an

integral management service.

ESCi (Escola Superior de Comerç Internacional, School of

International Commerce) is a University centre assigned to

Universitat Pompeu Fabra. It has a well experienced team on

Integrated Product Policy and Life Cycle Management issues, as

well as a very important knowledge on marketing and trade.

PE INTERNATIONAL is the international market leader in

strategic consultancy, software solutions and extensive services

in the field of sustainability. It supports its clients by means of

services, tools, databases, and individually tailored solutions.

5 PROJECT PLANNING Activities

Sector Analysis in Castile and Leon

Best Available Techniques Guides

WP1

WP2

Environmental

data collection

in wineries and

LCAs

Wineries

Life Cycle Inventory

Product category rules for wine Ecolabel type III

Environmental Product Declaration

Environmental Excellence Criteria Ecolabel type I

Environmental

continuous

improvement -

Ecodesign

Environmental

Hotspots Strategies for

obtaining high-

value compounds

from waste

Laboratory test results

Pilot Plant test results

WP 4 & 7

WP 3 & 6

Strategic Plan WP5

Communication WP8

Management WP9

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WP1: SECTOR ANALYSIS

Sustainable Practices and Innovation in Wine Sector. LIFE

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Bodegas Almaroja Bodegas Mª Amparo Repiso

Grupo Matarromera Abadía Retuerta

Comenge Bodegas y Viñedos Bodegas Grupo Yllera

Prado Escobar Hnos Páramo Arroyo Pago de Carraovejas

Hijos de Antonio Barcelo Bodegas Jose Pariente

Bodegas y Vdos Alfredo Sta. María

Bodegas César Príncipe Bodegas Avelino Vegas

Bodega Viñedos del Ternero

WP 1: SECTOR ANALYSIS

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Bogega Mª Amparo Repiso

Grupo Matarromera

Bodegas Comenge

Pago de Carraovejas

Hijos de Antonio Barceló

Hnos Páramo Arroyo

Bodegas Almaroja

Bodegas Jose Pariente

Bodegas Avelino Vegas

Prado Escobar

Bodegas y Viñedos Alfredo Sta. María

Bodegas César Príncipe

Abadía Retuerta

Bodegas Grupo Yllera

WP 1: SECTOR ANALYSIS

Bodega Viñedos del Ternero

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ANALYSIS OF WINE LIFE CYCLE IN CASTILLA Y LEÓN

Identify waste

Analysis and Characterization

Final destination

Implement waste

management

Environmental legislation

Market research

Climate change

Social overview

Designations of origin

Production process

Environmental aspects

Differences between D.O

WP 1: SECTOR ANALYSIS

ENVIRONMENTAL ANALYSIS

WINE SECTOR WASTE

GENERATION

ECONOMIC AND SOCIAL ANAYSIS

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WP2: BEST AVAILABLE TECHNIQUES

Sustainable Practices and Innovation in Wine Sector. LIFE

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WP 2: BEST AVAILABLE TECHNIQUES

BEST AVAILABLE TECHNIQUES

NEEDS AND BEST AVAILABLE

TECHNIQUES

TECHNICAL AND ECONOMIC STUDY

OF THE BATs

QUANTIFICATION OF

ENVIRONMENTAL IMPROVEMENTS

BEST ENVIRONMENTAL

PRACTICE GUIDANCE

Critical factors and risks

associated with BATs

Study of investments and

recovery time

Social repercussion of the

measures established

Environmental cost benefit

analysis

Development of BATs and

Best Environmental

Practice guidance

documents

Analysis of needs

Identification and

description of BATs

Identification of BAT for de

waste stream management

12 WP 2: BEST AVAILABLE TECHNIQUES Needs and Best Available Techniques (BATs)

Anti frost system

Herbicides / Interstrain

Harvest

VINEYARDS

Irrigation

Filtration

Wine movement

Racking

WINERY

Heat and cooling system

NEEDS AND BEST AVAILABLE TECHNIQUES

13 WP 2: BEST AVAILABLE TECHNIQUES Needs and Best Available Techniques (BATs)

TECHNICAL AND ECONOMIC STUDY OF THE BATS

BAT

TECHNICAL DESCRIPTION

Description Photo

ENVIRONMENTAL IMPROVEMENT

Energetic consumption

Water consumption

Consumption of resources

Environmental noise

Non - Hazardous Waste

Hazardous Waste

Wastewater discharge

Air Emissions

ECONOMIC VIABILITY

Investments and expenses

+ €

Savings

- €

PAYBACK …………… years

CRITICAL FACTORS

High investment

Potential for improvement

Technological changes

Organizational changes

Need for training

Impact on wine quality

INDICATOR

CO2 kg/€

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WP 4 & 7: ENVIRONMENTAL

SUSTAINABILITY

Sustainable Practices and Innovation in Wine Sector. LIFE

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¿WHY… products with environmental considerations?

ENVIRONMENTAL

PROBLEMS

MORE STRICT

ENVIRONMENTAL

LEGISLATION

SOCIAL AWARNESS

GREEN MARKET

GREEN

PRODUCTS

WP 4 & 7: ENVIRONMENTAL SUSTAINABILITY

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WP 4 & 7: ENVIRONMENTAL SUSTAINABILITY Eco-label design for the wine making process

Trends in sustainable development in the wine sector:

CALIFORNIA

ITALIAN WINES

RIOJA

"De la Vid a la Botella“

LIFE99 ENV/E/000349

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ENVIRONMENTAL

QUALITY LABEL

WP 4 & 7: ENVIRONMENTAL SUSTAINABILITY

Eco-label design for the wine making process

Wine sector Oversupply HIGH COMPETITIVENESS

CALIFORNIA

RIOJA

ITALIAN WINES

CASTILLA Y LEÓN D.O.

NECESSITY TO DISTINCTION!

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WP 3 & 6: REVALORIZATION OF

WINE SECTOR WASTE STREAMS

Sustainable Practices and Innovation in Wine Sector. LIFE

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ADDED VALUE COMPOUNDS

IDENTIFICATION OF HIGH ADDED

VALUE COMPOUNDS

IDENTIFICATION OF PRODUCTS

SELECTION OF COMPOUNDS

SYNTHESIS STRATEGIES ANALYSIS.

Identification and

selection of the best

products that can be

obtained from the

selected compounds

and determination of

the strategy for

obtaining them.

Selection criteria to

identify compounds with

more viable high added

value.

Validation of the

selection criteria using

laboratory-scale

study.

Technical, economic

and environmental

validation of the

effects of identified

compounds: Life Cycle

Analysis

Identification of residual

compounds with better

perspectives for

revalorization.

WP 3: ADDED VALUE COMPOUNDS FROM WINE SECTOR WASTE STREAMS

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WP 3: ADDED VALUE COMPOUNDS FROM WINE SECTOR WASTE STREAMS

WASTE FROM WINE INDUSTRY

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RESIDUE NATURAL COMPOUND

Leaves Lignocellulose

Unprocessed grapes

Lignocellulose

Monosaccharides

Polyphenols

Grape stalks Lignocellulose

Polyphenols (flavonoids)

Prunings Lignocellulose

Grape pomace

Lignocellulose

Monosaccharides

Ethanol

Polyphenols (anthocyanin and tannin)

Polyphenols (resveratrol)

Polyphenols (phenolic acids)

Pectin

Wine lees

Lignocellulose

Ethanol

Polyphenols (phenolic acids)

Tartrates

Pectin

Clarification residue Tartrates and bentonite

Wastewater

Monosaccharides

Ethanol

Polyphenols

WP 3: ADDED VALUE COMPOUNDS FROM WINE SECTOR WASTE STREAMS

ORGANIC COMPOUNDS FROM WINE INDUSTRY WASTE

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WP 3: ADDED VALUE COMPOUNDS FROM WINE SECTOR WASTE STREAMS

APPLICATION ACTIVE INGREDIENT WINERY WASTE

Cosmetics Polyphenol Grape pomace and

wine lees

Wine therapy Polyphenol Grape pomace and

wine lees

Dietary supplements Polyphenol

Pectin

Grape pomace and

wine lees

Alzheimer treatment Polyphenol Grape pomace

Food colouring Polyphenol Grape pomace

Functional food Polyphenol Grape pomace and

wine lees

Food additive Polyphenol

Tartaric acid

Grape pomace

wine lees and clarification

Tanning Polyphenol Grape pomace

Adhesive Polyphenol Grape pomace

Adsorbent Polyphenol and other organic

matter content Grape stalks and grape pomace

Production of biocontrol agents Lignocellulose Grape pomace and wine lees

Production of enzymes Lignocellulose Grape stalks and grape pomace

Production of Pollulan Ethanol precipitate Grape skins and pulp

Feedstuffs Lignocellulose Grape pomace and vineyard

prunings

Fertilizer Organic matter

content

Grape stalks, grape pomace and

wastewater

Biodiesel Lignocellulose

and ethanol

Grape stalks,

grape pomace and wine lees

Biomass Lignocellulose Leaves and stalks

APPLICATIONS OF WASTE FROM WINE INDUSTRY

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RESEARCH STRATEGY

WP 3: ADDED VALUE COMPOUNDS FROM WINE SECTOR WASTE STREAMS

Winemaking Residues

Sugary materials Biopolymers

Reinforcement for biopolymer

Reinforced biopolymers

Lignocellulosic materials

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WP8 & WP9:

COMUNICATIONAND DISSEMINATION ACTIONS

PROJECT MANAGEMENT AND MONITORING

Sustainable Practices and Innovation in Wine Sector. LIFE

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• Consulting Group. Next meeting:

June-11.

Codorníu and Riberio.

• Green Week

• 20 years of LIFE

• Newsletter HAproWINE

• Forum Eco-innovation “Wine

Sustainability”.

• Trade fairs, seminars, congress…

• Sustainable Practices & Innovation

Seminar

SOME ACTIONS

WP 8: COMMUNICATION AND DISSEMINATION ACTIONS

• Web Site update.

News.

Consulting Group: new

members.

• Spanish Wine Technology Platform

(ptvino.com).

• Identification and contact with end

users of wine waste

(www.skinwine.es).

• CILCA 2011

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CONCLUSIONS

Sustainable Practices and Innovation in Wine Sector. LIFE

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CONCLUSIONS

Improvement through environmental competitiveness

Revalorization of wine sector waste streams

Environmental Policy and Governance: Development of strategic plan

Thank You

Soledad Gómez – Patrimonio Natural de Castilla y León

(soledad.gomez@patrimonionatural.org)

Marta López – CTME (mlopez@ctme.es)

Edgar Ventosa – CTME (edgarventosa@ctme.es)

LIFE HAproWINE

With the contribution of the LIFE

Financial Instrument of the European

Community

LIFE08 ENV/E/000143

www.haprowine.eu