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Technical Brief

Environmental Impact of Wine Aging Process in Oak Barrels in Wineries of La Rioja (Spain)

Francisco J. Flor, Francisco J. Leiva, Jorge L. García, Eduardo Martínez, Emilio Jiménez, Julio Blanco
Am J Enol Vitic. July 2018 69: 302-306; published ahead of print March 13, 2018 ; DOI: 10.5344/ajev.2018.17076
Francisco J. Flor
1Department of Mechanical Engineering, University of La Rioja, Edificio Departamental. C/San José de Calasanz 31, 26004 Logroño. La Rioja, Spain
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Francisco J. Leiva
1Department of Mechanical Engineering, University of La Rioja, Edificio Departamental. C/San José de Calasanz 31, 26004 Logroño. La Rioja, Spain
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Jorge L. García
1Department of Mechanical Engineering, University of La Rioja, Edificio Departamental. C/San José de Calasanz 31, 26004 Logroño. La Rioja, Spain
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Eduardo Martínez
1Department of Mechanical Engineering, University of La Rioja, Edificio Departamental. C/San José de Calasanz 31, 26004 Logroño. La Rioja, Spain
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Emilio Jiménez
1Department of Mechanical Engineering, University of La Rioja, Edificio Departamental. C/San José de Calasanz 31, 26004 Logroño. La Rioja, Spain
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Julio Blanco
1Department of Mechanical Engineering, University of La Rioja, Edificio Departamental. C/San José de Calasanz 31, 26004 Logroño. La Rioja, Spain
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  • For correspondence: julio.blanco@unirioja.es
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Abstract

The primary objective of winemaking companies is to produce quality wines, with aging playing a fundamental role in the vinification process. This paper presents a gate-to-gate life cycle analysis of the productive processes involved in aging one liter of wine in Quercus alba and Quercus petraea oak barrels for six months. The research was undertaken using 225 L, 300 L, and 500 L barrels. In the Global Warming-GWP100 category of impact, aging in 225-L barrels has an environmental impact of 3.27 kg CO2 eq./L of wine for every liter aged for six months in Q. alba and 3.18 E-02 kg CO2 eq./L of wine for Q. petraea. The same aging in 300-L and 500-L barrels has environmental impacts of 2.21 kg CO2 eq./L of wine and 1.58E-02 kg CO2 eq./L of wine, respectively, for Q. alba. These last values are reduced to 2.18 E-02 kg CO2 eq./L of wine and 1.53 E-02 kg CO2 eq./L of wine for Q. petraea species.

  • environmental impacts
  • life cycle analysis (LCA)
  • red wine
  • wine aging
  • Received August 2017.
  • Revision received January 2018.
  • Revision received February 2018.
  • Accepted February 2018.
  • ©2018 by the American Society for Enology and Viticulture
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Environmental Impact of Wine Aging Process in Oak Barrels in Wineries of La Rioja (Spain)
Francisco J. Flor, Francisco J. Leiva, Jorge L. García, Eduardo Martínez, Emilio Jiménez, Julio Blanco
Am J Enol Vitic.  July 2018  69: 302-306;  published ahead of print March 13, 2018 ; DOI: 10.5344/ajev.2018.17076

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Environmental Impact of Wine Aging Process in Oak Barrels in Wineries of La Rioja (Spain)
Francisco J. Flor, Francisco J. Leiva, Jorge L. García, Eduardo Martínez, Emilio Jiménez, Julio Blanco
Am J Enol Vitic.  July 2018  69: 302-306;  published ahead of print March 13, 2018 ; DOI: 10.5344/ajev.2018.17076
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