terclim by ICS banner
IVES 9 IVES Conference Series 9 GiESCO 9 Increasing microalgae biomass feedstock by valorizing wine gaseous and liquid residues

Increasing microalgae biomass feedstock by valorizing wine gaseous and liquid residues

Abstract

Global warming due to greenhouse gases (GHG) has become a serious worldwide concern. The new EU Green Deal aims to achieve GHG emissions reduction by at least 55% by 2030 and a climate neutral EU economy by 2050. The deal strongly encourages GHG reducing measures at local, national and European levels. The REDWine project will demonstrate the technical, economic and environmental feasibility of reducing by, at least, 31% of the CO2 eq. emissions produced in the winery industry value chain by utilizing biogenic fermentation CO2 for microalgae biomass production.
REDWine concept will be realized through the establishment of an integrated Living Lab demonstrating the viability of the system at TRL 7. The Living Lab will be able to utilize 2 ton of fermentation off-gas/year (90% of total CO2 produced in the fermenter) and 80 m3 of liquid effluent (100% of the liquid effluent generated during fermenter washing) to produce 1 ton (dry weight) of Chlorella biomass/year. This biomass will be processed under a downstream extraction process to obtain added-value extracts and applied in food, cosmetic and agricultural end-products and to generate a new EcoWine. REDWine will focus on the recovery of off-gas from a 20.000L fermenter of red wine production existing in Adega Cooperativa de Palmela (ACP, located in Palmela, Portugal).
REDWine will result in the demonstration at an operational environment (TRL 7) of a new business model that will create an optimal synergy between two biobased industries, the wine industry and the microalgae industry. This has the potential to reduce the CO2 eq. emissions of the winery industry and treat its waste waters while creating the optimal conditions for microalgae farming for the wine, food, cosmetics and agricultural markets. This unique combination will optimize microalgae cultivation technologies to achieve high yields while keeping OPEX up to 20% lower than today’s most suitable technology for microalgae cultivation. Breaking the costs barrier will boost microalgae supply by allowing European wine producers to invest in microalgae cultivation technologies and subsequently unite efforts in a cooperative business model for microalgae processing and commercialization. This will result in a major increase in microalgae supply.

DOI:

Publication date: July 7, 2023

Issue: GiESCO 2023

Type: Poster

Authors

Miguel Cachão1, Ana Chambel1, Sérgio Pinto1

1AVIPE, R. D. João de Castro, 12 loja, 2950-206 Palmela, Portugal

Contact the author*

Keywords

CO2 sequestration, sustainability, wine fermentation, circular economy

Tags

GiESCO | GIESCO 2023 | IVES Conference Series

Citation

Related articles…

Impact of type of winemaking vessel on the chemical composition and sensory attributes of Sauvignon blanc wines

In this video recording of the IVES science meeting 2024, Mariona H Gil i Cortiella (Universidad Autónoma de Chile, Santiago de Chile, Chile) speaks about the impact of type of winemaking vessel on the chemical composition and sensory attributes of Sauvignon blanc wines. This presentation is based on an original article accessible for free on IVES Technical Reviews.

Wine labelling with the list of ingredients: context, consumer’s perception and future challenges

In this video recording of the IVES science meeting 2024, Stéphane La Guerche (Œnoppia, Paris, France) speaks about wine labelling with the list of ingredients: context, consumer’s perception and future challenges. This presentation is based on an original article accessible for free on IVES Technical Reviews.

Effect of SO2, glutathione and tannins on Cortese white wine oxidative evolution after different oxygen intakes

In this video recording of the IVES science meeting 2024, Silvia Motta (Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria – Centro di Ricerca Viticoltura ed Enologia, Asti, Italy) speaks about the effect of SO2, glutathione and tannins on Cortese white wine oxidative evolution after different oxygen intakes. This presentation is based on an original article accessible for free on OENO One.

A climatic classification of the world’s wine regions and winegrape variety concentration

In this video recording of the IVES science meeting 2024, German Puga (Wine Economics Research Centre, School of Economics and Public Policy, University of Adelaide, Adelaide, Australia) speaks about a climatic classification of the world’s wine regions and winegrape variety concentration. This presentation is based on an original article accessible for free on OENO One.

Leveraging the grapevine drought response to increase vineyard sustainability

In this video recording of the IVES science meeting 2024, Silvina Dayer (PhD in Agronomy, Les Sanctuaires du Mirazur-Groupe Mauro Colagreco, Menton, France) speaks about grapevine drought response to increase vineyard sustainability. This presentation is based on an original article accessible for free on IVES Technical Reviews.