Life HAproWINE
Nov, 8-9 TH
LIFE HaproWINE
Sustainable Practices and Innovation in Wine Sector.
LIFE08 ENV/E/000143
2
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
10
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/€
14
WP 4 & 7: ENVIRONMENTAL
SUSTAINABILITY
Sustainable Practices and Innovation in Wine Sector. LIFE
HAproWINE
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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!
18
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
HAproWINE
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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
HAproWINE
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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
Marta López – CTME ([email protected])
Edgar Ventosa – CTME ([email protected])
LIFE HAproWINE
With the contribution of the LIFE
Financial Instrument of the European
Community
LIFE08 ENV/E/000143
www.haprowine.eu
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