LIFE

LIFE ENVIRONMENT |
LIFE and the circular economy
identify high value-added compounds within these
waste streams that could be used for raw materials
in other sectors, thus creating new economic
activity and providing additional revenue for wineries
as well as reducing waste. Such industrial symbiosis
is a cornerstone of the circular economy.
HAproWINE focused on grape pomace since it accounts
for most waste. This can be used by distilleries
in the distillation process, but as the project
coordinator Soledad Gómez explains, “We wanted
to consider some other ways to use the grape
pomace and, at the same time, obtain money
from it and change the waste into a by-product.”
Initially, HAproWINE investigated the possibility of
transforming the organic matter from the grape
pomace into a biopolymer via enzymatic conversion.
However, laboratory tests showed that the
material produced did not have sufficient resistance
for industrial use, whilst the volumes made
would be too small to be cost effective for less demanding
applications. “The yield from the process
at the laboratory scale was too low for a feasible
valorisation strategy at the industrial scale,” says
Ms Gómez.
Instead, the project looked at using the lignocellulose
from grape pomace, stalks and trimming
shoots to reinforce ordinary polymers. “After
many tests we found that the waste can be used
to reinforce polymers in such a way that the mechanical
properties are improved for certain uses,”
explains Ms Gómez. This material could be used
to make items such as some vehicle parts and
urban furniture (e.g. benches). “The final product
is attractive,” she adds. “The plastic is full of tiny
fibres of lignocellulose. You can get different colours
and surfaces. But the most important thing is
that you have a cheap and easy way to reinforce
polymers, giving the plastic interesting mechanical
properties.”
Communicating sustainability
Another key action of HAproWINE was establishing
a methodology to determine if a wine has been
produced sustainably. Specific calculation rules
were created for the methodology, called Product
Category Rules (PCRs), which were developed for
use when conducting an LCA of a particular wine.
“Designing the PCRs involved a huge amount of research
on the levels of the different environmental
impact categories at 16 of the participating wineries,”
says Ms Gómez. The project also developed a
new ecolabel to denote environmentally-responsible
wines. Although it is not being used commercially
at present, in future it could help consumers
make greener purchasing choices.
The methodology combines the advantages of type
I ecolabels (as defined by ISO 14024), which distinguish
products with lower environmental impacts,
and type III ecolabels (as defined by ISO 14025),
which provide quantified environmental data for a
product’s life-cycle that is verified by a qualified
third party. The project opted for this combined
approach as the participating wineries had different
needs. While exporters required more detailed
information on the environmental impact of their
production processes, as this is demanded by their
clients, “others wanted something to show their
clients and consumers that they are doing well in
terms of environmental performance,” Ms Gómez
explains.
Wineries can apply the Product Category Rules to an
LCA and produce a report detailing the information
The project identified best practices for ‘greening’ all phases of wine production: planting,
bottling, cooling, etc
consumption
The material is not being used commercially as
yet, but Ms Gómez believes there are opportunities
for wineries if the logistics can be put in place. “A
system for the recovery of all the waste, its treatment
and the production of the reinforced polymer
needs working on before industry can use the material,”
the project coordinator explains. She suggests
that wineries could work together to sell the
waste to another company that then produces the
reinforced polymer for sale to suitable industries.
“That would be the circular economy in action,” Ms
Gómez points out.
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