ENVIRONMENTAL IMPACT OF WINE INDUSTRY
1
Project Report on
ENVIRONMENTAL MANAGEMENT On ENVIRONMENTAL IMPACT OF WINE INDUSTRY Submitted To: PROF. LEENA NANDANWAR
MBA Core
: Finance
Submission Date
: 21th December, 2009. 2
Group Members
Name
Roll No
Alpesh Darji
04
Brijesh Shah
31
Dhaval Pandya
36
Jaykanth Kasthuri
50
Karan Shrimankar
51
Larin Patel
62
Mohammad Khoje
74
Nitin Jain
93
3
INTRODUCTION
The production of wine is indeed a process of complex nature, from the initial wine grape nurturing at the vineyard to the winery activities to extract the juices from these grapes. To what extent do these activities consume energy and produce emissions, however? In the past this area of beverage production has not come under much scru scruti tiny ny as far far as envi enviro ronm nmen enta tall load loads, s, due due to the the natu nature re of its its reso resour urce ces s and and production. Therefore, the life cycle of wine will be explored to further detail stages in the process of concern and to provide areas of improvement in account of sustainability to health and the environment. In recent years, new product on the market, ecological wine (or organic wine) has been emerging with quite rapid success, along with many other organic foods which now see popular demand. But, what exactly makes eco-wine eco-wine more fashionable? fashionable? Upon the mere mentioning of the term “eco-wine,” a reaction from many of the general public is of conundrum and concern. This follows by the words, “what is it, and what makes it different?” Consequently, a thrill to learn more ensues. Wine is indeed a drink of luxu luxuri riou ous s and and soci social al stat status us,, and and the the assu assump mpti tion on that that a part partic icul ular ar wine wine is of 4
environmental concern only adds to the novelty and conversational value associated with its consumption. OVERVIEW OF THE WINE PRODUCTION PROCESS
Wine production is a technique of great regard and complexity to produce a beverage enjoyed worldwide. The process begins at the vineyard, where wine grapes using special techniques for cultivating and maintaining the crop, depending upon the species of grape and type of wine associated. Thereafter, the grapes are harvested, upon which they are then either extracted of their juices, called the must, in a process called crushing either mechanically or by treading, the traditional method of basically stepping on the grapes in a large container. Red wines, as described in this report, are fermented with their skins and pips, from which alcohol that is produced during the fermenting process will begin to extract colouring and tannins of the skins and seeds, giving wine its colour. Fermentation commences by adding the juices and skins together, which contain natural yeasts then producing alcohol and carbon dioxide. Henceforth, the wine is then introduced into a series of processes called clarifying where the skins and other debris are filtered, fined and kept at constant temperature. Hereafter wine undergoes measures to ensure that the wine will not spoil and produce haze, called stabilization by addition of chemicals and constant temperature storage. Wine must then be aged for some time, in a process named aging, and thereafter bottled and transported to the end user. The whole process can take considerable time, from several months to years depending upon the degree of quality to be achieved. OBJECTIVE
From the details and data associated with the production cycle in the wine production indust industry, ry, a life life cycle cycle assessm assessment ent shall shall provide provide inform informati ation on on releva relevant nt impact impacts s to environment, human health and more of wine production. The contributions of each sub-process is of great importance in order to classify wine and know the areas which create the most problems, to be later compared and discussed about with further context to a new type of wine, ecological wine or organic wine. Subsequ Subsequent ent to the invest investiga igatio tion n into into the life life cycle cycle of regular regular wine wine product production, ion, the ecological variety will be compared, not with numbers, but by the areas which it employs 5
as a way to reduce impacts to the environment. Shortcomings in the process of regular wine will be thus compared with areas of highlight for ecological wine, and the efficiency of each stage justified. Therefore, the following report wishes to conduct an assessment of whether or not an ecological product, such as wine, is truly more sustainable or comparativel comparatively y equal to its normal counterpart. counterpart. The report also aims to identify identify whether the labelling of “ecological” wine is fair to class, while the regular wine will be compared, in turn, to assess its impacts and possible similarities with an ecological product.
In retrospect, the specific aims of this report shall include: •
Extent Extent at which activities consume energy and introduce emissions in wine production.
•
Identify the crucial activities/stages in the wine production which establish the largest impacts.
•
Classify Classify which activities activities ecological wine aims to explore explore to reduce impacts.
•
Judge J udge the the true true natu nature re of ecol ecolog ogic ical al wine wine in respe respect ct to regular wine
LIST OF TERMS USED •
Vineyard- The farm where wine grapes are grown for wine production.
•
Wine grapes- Special grapes used for wine production .
•
Viti Viticu cult lture ure-- The The scie science nce,, cult cultiv ivat atio ion n and and stud study y of grape grape growing.
•
Fermentation- The process by which grape sugar turns into alcohol and carbon dioxide.
6
•
Winery- A winery is a facility where fruit, usually grapes, is processed into wine. Some wineries are located on the same same site site as the the viney vineyard ard whos whose e grape grapes s they they proce process ss,, while others process grapes they purchase from vineyards many away from their production site.
•
brella term for a host of pro processe sses Clarification - umbre designed to ensure wine is crystal clear, including fining, filtration and refrigeration.
•
import rtan antt winem winemak akin ing g opera operati tion on Treading(Crushing) - an impo invo involv lvin ing g lite litera ralllly y pres pressi sing ng the the juic juice e (whi (white te wine wines) s) or astringent press wine out of the skins.
•
Stabilization -
umbr umbrel ellla
term erm
for all
the
winemaki aking
operations designed to stop wines developing a fault in bottle such as a haze, cloud or fizz, no matter what the storage conditions. It is practiced most brutally on everyday wines.
VITICULTURE
(from the the Latin word word for for vine) vine) is the science, science, Viticulture (from production and study of grapes which deals with the series of events that occur in the vineyard. vineyard. When the grapes are used for winemaking, winemaking, it is also known as viniculture. It is one branch of the science of horticulture of horticulture.. While the native territory of Vitis of Vitis vinifera, vinifera, the common common grape vine, is a band of area from Western Western Europe to the Persian shores of 7
the Caspia Caspian n Sea, Sea, the the vine vine has has demo demons nstr trat ated ed high high leve levels ls of adaptability and will sometimes mutate to accommodate a new environment after its introduction. Because of this Viticulture can be found on every continent except Antarctica. Antarctica. Duties Duties of the viticulturist viticulturist include: include: monitoring monitoring and controlling controlling pests and
diseases, diseases,
fertilizing, fertilizing,
irrigation, irrigation,
canopy
management,
monitoring fruit development and characteristics, characteristics, deciding when to harvest and vine pruning during the winter months. Viticulturists are often intimately involved with winemakers, because vineyard management and the resulting grape characteristics, provide the basis from which winemaking can begin.
8
Process
After the harvest, the grapes are crushed and allowed allowed to ferment. ferment. Red wine is made from the must (pulp) of red or black grapes that undergo fermentation together with the grape skins, while white wine is usually usually made made by ferment fermenting ing juice pressed pressed from from white white grape grapes, s, but but can can also also be made made from from must must extr extract acted ed from from red grapes with minimal contact with the grapes' skins. Rosé wines are made from red grapes where the juice is allowed to stay in contact with the dark skins long enough to pick up a pinkish color, but little of the tannins contained in the skins. During this primary fermentation, which often takes between one and two weeks, yeast converts most of the sugars in the grape juice into ethanol (alcohol) and carbon dioxide. After the primary fermentation, the liquid is transferred to vessels for the secondary fermentation. Here, the remaining sugars are slowly converted into alco alcoho holl and and the the wine wine beco become mes s clea clear. r. Some Some wine wines s are are then then allowed to age in oak barrels before bottling, which add extra aromas to the wine, while others are bottled directly. Still others may be aged in stainless steel tanks or glass carboys. carboys. The time from harvest to drinking can vary from a few months for Beaujolais nouveau wines to over twenty years for top wines. However, only about 10% of all red and 5% of white wine will taste better after five years than it will after just one year. [1] Depending on the quality of grape and the target wine style, some of these steps may be comb combin ined ed or omit omitte ted d to achi achiev eve e the the part partic icul ular ar goal goals s of the the winemaker. Many wines of comparable quality are produced using simila similarr but distin distinctl ctly y differ different ent approac approaches hes to their their product production ion;; quality is dictated by the attributes of the starting material and not necessarily the steps taken during vinification. 9
Variations on the above procedure exist. With sparkling wines such as Champagne, an additional fermentation takes place inside the bottle, trapping carbon dioxide dioxide and creating the characteristi characteristic c bubbles. Sweet wines are made by ensuring that some residual sugar remains after fermentation is completed. This can be done by harve harvest stin ing g late late (late late harvest harvest wine wine), freez freezin ing g the the grape grapes s to concentrate concentrate the sugar (ice wine), wine), or adding a substance to kill the remaining yeast before fermentation is completed; for example, high proof brandy proof brandy is added when making port wine. wine. In other cases the winemaker may choose to hold back some of the sweet grape juice and add it to the wine after the fermentation is done, a technique known as süssreserve. süssreserve.
Following are the steps in Wine making: •
The grapes
•
Crushing and primary fermentation
•
Crushed grapes leaving the crusher.
•
Pressing
•
Pigeage
•
Cold and heat stabilization
•
Secondary fermentation and bulk aging
•
Malolactic fermentation
•
Laboratory tests
•
Blending and fining
•
Preservatives
•
Filtration
•
Bottling
10
SWOT Analysis Strengths •
•
Weaknesses
Indian wine consumption has grown 25-3 25-30 0% ann annual ually over over a 5 year ear period.
•
•
Good climate for grape growing •
•
•
Urban population is increasing. Youth are craving an alternative to hard liquors and developing a more refined taste.
•
• •
•
100 million persons will be legally allowed to drink alcohol (25 yrs. old) in the next 5 years. Supe Superm rmar arke ketts are support wine infrastructure.
emer emergi ging ng to distribution
•
400 million persons are 18 years old or younger. Poor awareness of wine and infrastructure.
11
disc discou oura rage ges s
Wine viewed as a “sin” by some.
•
Indians still prefer whisky.
Dome Domest stic ic marke markett with with incre increas asin ing g disposable income. Growing tourism industry.
The India ndian n cons consttitut itutio ion n alcohol consumption.
•
•
•
Less than 50 percent of the population is legally old enough to drink (25 yrs. old).
Threats
• •
Wine is difficult to store in India due to lack of cellars and refrigeration.
Wine is becoming more acceptable to women and youth. Opportunities
•
Wine Wine remains an elite taste.
Adve Advert rtis isin ing g for for alco alcoho holilic c beve bevera rage ges s is banned. Domest Domestic ic wine wine product production ion is coddled coddled by state governments.
Present Scenario of wine industry in India
This paper reviews the nascent Indian wine industry in terms of the the area, area, produ product ctio ion n and and mark market etin ing g of wine wines s in the the count country. ry. Approximately 38 wineries are presently operating in the country with a total total production of 6.2 million million liters liters annually. Maharashtra is leading among the states with 36 wineries and 5.4 million liter produ product ctio ion. n. Apart Apart from from this, this, 72,000 72,000 wine wine cases cases are impor importe ted d mainly by ITDC, Sansula, Brindco, E & J Gallo and other private compan companies. ies. At present present 7,62,0 7,62,000 00
wine wine case cases s are are sold sold
every every
year, which includes 46,000 cases of sparkling sparkling wines. Which is in contrast to the much higher figures of other drinks such as whisky, brand brandy y and and rum sold sold
in the count country. ry. Eight Eighty y perc percent ent of wine wine
consumption in the country is confined in major cities such as Mumbai (39%), Delhi (23%), Bangalore (9%) and Goa (9%). There is growing awareness about the wine as a product in the domestic market. Poor storage and transport facilities inspite of tropical climate are the the main main prob proble lems ms of wine wine mark market etin ing g in the the coun countr try. y. Othe Other r cons constr trai aint nts s are are the the lack lack of prom promot otio iona nall acti activi viti ties es for for wine wine consumption consumption in the the country country and unfavorable unfavorable rules rules for domestic domestic marketing of wines except in few states. These and other factors contributed to India’s low wine consumption which is hardly 0.07 L per capita. Certain promotional strategies, such as easing of tariff barriers for the wines, developing awareness on health benefits of wine and to supply good quality wines in reasonable prices in the domestic market are emphasized. Cont Contrib ribut utio ions ns made made by majo majorr wine wineri ries es such such as, Cham Champa pagne gne Indage (CI), Grover Vineyards and Sula Vineyards for indigenous production of quality wines in the country are highlighted. CI at 12
Narayangaon is a pioneer of French style wines in India, produces exquisite qualities in both still and sparkling wines. The company has the capacit capacity y of produci producing ng over 3 millio million n bottle bottles s annuall annually. y. Some of their wines are exported to many European and Asian countries. The company has a good collection of European wine varieties. varieties. The Grovers Vineyards Vineyards located located in southern Karnataka stat state e also also export exports s wines wines worth worth $ 4,35 4,35,0 ,000 00 every every year. year. This This company company has 200 hectares hectares of vineyard vineyards s under under wine grapes of 35 varieties. Sula vineyards at Nashik has new welcome additions to India’s smarter wine list. In Nashik region ‘Chenin Blanc’ is quite predominantly grown but emphasis should be given to red wine varieties. Sangli is another region but here farmers are advised to choos oose
appro ppropr priiate
vari arieties
dep dependin ding
upon
soil
and
microclimate. Grape Grape growin growing g is a highly highly capital capital intensi intensive ve project project,, concert concerted ed efforts are required by the Financial agencies to reduce the rate of interest to 6-7% from the present 10-13%. Viticultural and wine maki making ng aspec aspects ts infl influe uenc ncin ing g the the qual qualit ity y of wine wines s have have been been emphas emphasize ized d on. Wine Wine grape grape cultiv cultivati ation on practic practices es are given given in detail detail along along with the prominent prominent Europe European an varieties varieties
which which are
commercially grown in the country. The performance in terms of frui fruitt yiel yield, d, juic juice e yiel yield, d, TSS, TSS, acid acidit ity y and pH measu measurem rement ents s of major wine varieties varieties are presented. presented. The The discussions discussions highlight highlighted ed in this paper will be of immense value to the grape growers, wineri wineries, es, policy policy makers, makers, financ financial ial instit instituti utions ons and governm government ent agencies dealing with the production, marketing, processing and certification of wines in the country. Selected Indian wine of the month during the last year November 2004 2004 Sula Vineyards Vineyards – 2004 Chenin Blanc December 2004 Grover VineyardsVineyards- 2002 La Reserve 13
Janu Januar ary y 2005 2005 Grove Groverr Vine Vineya yard rds s - Viog Viogni nier er February February 2005 2005 Chateau Chateau Indage Indage Estat Estate e Vineyards Vineyards - 2002 2002 Chardonnay Chardonnay March 20 2005 Rajdheer Wines – Le Le Vi Vine April pril 2005 2005 Flem Flemin ingo go Wine Wines s -Cab -Caber erne nett Sauv Sauvig igno non n – Shir Shiraz az May 2005 2005 Chat hateau eau Ind Indag age e Es Estate ate Vi Viney neyards ards-- Om Omar Khayy hayyam am June 2005 ND Wines - 2003 Sauvigno gnon Blanc July July 2005 2005 Chat Chatea eau u Ind Indag age e Est Estat ate e Vin Viney eyar ards ds – 200 2004 4 Cab Caber erne nett Sau Sauvi vign gnon on Augus ugustt 200 2005 5 Sail Sailo o Wine Wines s 2002 2002 Red Red win wine e September 2005Flemingo Wines – 2004 Sauvignon Blanc Blanc – Chenin Blanc(A blend) Octob October er 2005 2005 Chatea Chateau u Indag Indage e Estat Estate e Viney Vineyard ards s – 2005 2005 Shiraz Shiraz November 2005 Grover Vineyards- 2003 Cabernet Sauvignon – Shiraz ( A blend) blend) Januar January y 2006 Mounta Mountain in ViewView-200 2005 5 Chenin Chenin Blan Blanc c (A Dess Dessert ert Wine Wine))
Role of Wine Parks
The Governm Government ent of Maharas Maharashtra htra has nomina nominated ted Mahara Maharasht shtra ra Industrial Development Corporation (MIDC) as a nodal agency for esta establ blis ishm hmen entt of grape grape wine parks parks in the stat state e and and woul would d coordinate coordinate efforts of various organizatio organizations ns from central and state agencie agencies s and the stake stake holders holders such such as farmers farmers,, process processors, ors, service providers etc. Under this this policy two wine parks have been established established by MIDC, MIDC, one one Godawa Vinchur,, Godawari ri Wine Park at Vinchur Nashik District and Krishna Wine Park at Palus, Sangli district. In addition addition a Grape Processing and Research Research Institute(GPR Institute(GPRI) I) at Palus under the Bharati Bharati Vidyapeeth Vidyapeeth Deemed University University has also been established. The objectives of GPRI GPRI are; To give formal formal training training to the farmers farmers through through various courses. courses. The successful candidates candidates will be awarded awarded certificates, certificates, diplomas diplomas and degree in wine grape cultivation, cultivation, manufacturi manufacturing ng of standard standard quality wines and marketing of wines. 1. To set set up grap grape e vine vine nurs nurser erie ies s to prov provid ide e auth authen enti tic c plan plantt material to growers. 2. To manuf anufac actture ure stan standa dard rd wines ines on pil pilot scal scale e throu hrough gh demonstrations. 3. To set set up quality quality control control laborato laboratory ry for for wines. wines. 14
4. To impart impart wine wine blendi blending ng techn techniqu iques. es. 5. To explore explore domestic domestic and and internat international ional markets markets and 6. To help help far farme mers rs by sett setting ing
up of
a ‘Mot ‘Mothe herr Unit Unit’’ for for
manufacture of wines. Two mother mother wines wines one at Vinchur Vinchur near near Nashik Nashik and another another at Palus near Sangli have been established. The concept of mother unit unit is to set set up comm common on faci facililiti ties es such such as equi equipm pmen entt for for processing processing like pneumatic press, crusher, destemmer, destemmer, filtration filtration unit unit,, bott bottliling ng unit unit,, qual qualit ity y contr control ol lab, lab, cold cold stora storage ge (cell (celler) er),, packaging house and the services of the wine master and wine tester, which are costly and required for short period of 2-3 days in a season.
Domestic Wine Market
Both the Indian wine market and the indigenous wine industry are in their nascent stages, but growing growing by leaps and bounds. Fifteen years ago there was no locally made wine that was drinkable. Now ther there e are are thre three e sign signif ific ican antt wine wine make makers rs,, all all fami family ly-o -own wned ed businesses, the Chougules, the Grovers and the Samants. There is also great interest in wine makers from France, Italy, Australia, South Africa, America, and Chile to enter the Indian market. Segment wise Indian wine market during 2003 and 2004
Domestic production Segment Sl.No 1.
Sparkling wines
Retail Value Imports
(‘000 cases*) 2003 35
2004 35 15
Total (Rs. Million)
(‘000 cases) (‘000 cases) 2003 2004 2003 2004 2003 2004 5 11 40 46 258 297
2. 3. 4.
Still wines -premium 117 Still wines -cheap 234 Fortified wines/Others 4 Total 390
143 240 5 423
53 -1 59
63 --1 75
170 234 5 449
206 240 6 498
*Note; A case is a unit of 9 litre capacity or equivalent to 12 bottles During the year 2005, the total annual production of wine in India was 6.214 million litres, out of this 5.4 million million litres is produced in Maharashtra alone that comprises 2.54 million million litres of red wines, 2.69 million litres of white wines, 0.15 million litres of sparkling and 0.036 million litres of rosae wines. This is a very small small fraction as compared to world’s annual production of 32,000 million litres. The country also imports 72,000 wine cases (9 litres/case) in a year where 32,000 32,000 cases cases are bottle bottled d in origin origin and remaini remaining ng 0.36 m litres are imported in bulk flexi bags and subsequently bottled by Indian wineries. Besides this, about 12,000 –15,000 wine cases are sold through gray market. The biggest consumption up to 80% is however confined to major cities like like Mumbai (39%), Delhi(23%) Delhi(23%),, Bangalore Bangalore (9%) and the foreign tourist dominated state of Goa (9%), where as Rest of India has only 20% consumption. Some Indian wine makers have also started importing foreign made wine and bottling and selling it here here in Indi India. a. Amon Among g the the impo import rter ers s ; ITDC ITDC (Ind (India ian n Tour Touris ism m Deve Develo lopm pmen entt Corpor Corporat atio ion), n), Sans Sansul ula, a, Brind Brindco co and and E&J E&J Gall Gallo o predominate. The Indian market is way behind major wine drinking count countri ries. es. The The per capit capita a consu consump mpti tion on in Indi India a is only only 0.07 0.07 litre/person/year as against 60-70 litres in France and Italy, 25 litres in US and 20 20 litres litres in in Australia Australia and even even China has 0.4 litre. Growth and Promotional activities for Indian wines 16
779 944 281 288 13 16 1331 1545
With With the the gove governm rnmen entt plan planni ning ng to showca showcase se “Wine “Wines s of Indi India” a” across the globe. The Agricultural and Processed Food Products Expor Exportt Deve Develo lopm pmen entt Auth Author orit ity y (APE (APEDA DA)) are are worki working ng out out the the strat strateg egy y and and the the campai campaign gn will will be fina finalilize zed d soon soon.. Indi India a has has recently received its first order for wine exports to the US and Indian wines were also being served in restaurants - both Indian and Western. Approximately 0.1 0.1 million litre of wine is exporting to France, Italy, Germany, USA, NewYork, U.K. and Singapore from Maharashtra state. Stating that the promotion strategy would include analyzing the internal support mechanisms including easing tariff barriers for the liquor, the sources added, “the promotion campaign will target the US, the European Union, South Africa and Southeast Asia in a major way. There is more and more awareness about wine as a product in Indian market. market. Changing Changing life styles, frequent frequent travels abroad, abroad, more and more more women women employmen employment. t. Increas Increase e in per capita capita income, income, internationa internationall research research on health benefits benefits of wines; all have combined together to create wine awareness in India; apart from the fact that good quality wines are now available in the market.
Constraints in Wine marketing and consumption in India Vintage Vintage Wine; Wine; Table Table Wines, Wines, Sparkli Sparkling ng Wine, Wine, Dessert Dessert Wines, Wines,
Fortified Wines (port, Sherry, Marsala, Madeira, etc or aromatic wines like Vermouth, Dubonnet, Lillet, Cynar, etc.) are the major types of Indian wine. 17
Table wines account for 85 per cent of the market and expensive varieties of vintage wines account for the remaining 15 per cent. Howe However ver,, as comp compare ared d to other other winewine-pr produ oduci cing ng natio nations ns,, the the domestic wine consumption is very low. Indian wines have to go a long way to gain recognizable positions in the world. The flip side of the industry is that of the 762,440 cases sold every year, only 46,000 cases of sparkling wine and champagne are consumed in India. In contrast the figures of other drinks are: 37 million cases of whisky, 11 million cases of brandy and nine million cases of rum. Industry officials believe that the market will grow rapidly once the government drops import duties on bulk (currently at 108 per cent) and on bottled wines One of the other reasons why wine drinking has not caught on is that quality quality wines are priced relativel relatively y high. Since the volumes volumes are are low, low, prod produc ucti tion on cost costs s are are high high,, as are are taxe taxes. s. In all all hot hot countries relatively new to wine, both local and imported wines are clea clearl rly y extr extrem emel ely y vuln vulner erab able le to poor poor stor storag age e and and tran transp spor ortt conditions. The main constraint in achieving the quality goal is the fact fact that the quality quality complian compliance ce is very poor among among the wine wine manufacturers. Thus the real challenge for winemakers in India is to develop a domest domestic ic market, market, and that that is where where the problem problem arises. arises. First, First, people believe wine and curry do not go well. "It is a myth," says Thomas Abraham, F & B Manager of Delhi's Hyatt Regency hotel. " The truth is most Indians prefer beer, whiskey or rum over wine and champagne. That's why the per capita consumption of wine in India is very low " Traditionall Traditionally y wine lovers around the world have some kind of a mental block against Indian wines. They are just not comfortable with the Made in India tag." 18
Indigenous Wine Production Chateau Indage
Chateau Indage (CI), Narayangaon nested in the high Sahyadri Valley of western Maharashtra pioneered by Sham Chougule was esta establ blis ishe hed d
in
1984 1984,,
wit with
the
techn echnic ica al
col collabo labora rattion ion
of
Champa Champagne' gne's s Piper Piper Heidsi Heidsieck. eck. The company company owns vineyar vineyards ds spre spread ad over over 600 600 acre acres s loca locate ted d
230 230 km from from Mumb Mumbai ai.. The The
company kick-started the Indian wine revolution in the 1980s with a surprisingly appettizing methode traditionelle fizz sold on the loca locall mark market et as Marq Marqui uise se-- dede- Pompa Pompadou dourr but but export exported ed with with consider considerabl able e success success as Omar Khayyam manufactu ctures res 18 Khayyam . It manufa types of wine and the main varieties used by the winery are Char Chardo donn nnay ay,, Cabe Cabern rnet et Sauv Sauvig igno non, n, Ugni Ugni Blan Blanc, c, Pino Pinott Noir Noir,, Gamay, Gamay, Riesli Riesling, ng, Muscat Muscat of Alexand Alexandria ria,, Semill Semillon, on, Sauvig Sauvignon non Blanc, Blanc, Chenin Chenin Blanc, Blanc, Zinfandel Zinfandel,, Viogni Viognier, er, Shiraz, Shiraz, Malbec Malbec and Grenache. Grenache. The ultra-modern ultra-modern winery in Narayangaon, Narayangaon, produces produces a wide range of high-quality wines under the watchful eye of French and Californian winemakers. Chateau Indage also sells a range of stil stilll wines wines on the the domes domesti tic c marke markett under under the the names names Rivi Rivier era, a, Figueira, Figueira, Ivy and Chantilli. Chantilli. The Riviera Riviera red based on Pinot Noir is well made and attractively dry; it takes chilling well. Pioneer of French-style wines in India, CI produces a variety of exquisite still and sparkling sparkling wines. The company's company's wineries wineries have a capacity to produce over three million bottles of wine per year. In the Indian mark market et Inda Indage ge hold holds s 75 % shar share e of the the prem premiu ium m stil stilll wine wine category and the virtual monopoly in Sparkling wines. Chateau Indage's Indage's Riviera Riviera label includes a fruity, fruity, well-balanced well-balanced white blend of chardonnay and Ugni blanc and a soft fresh red made from pinot noir. The Chantilly label wines; a white (chardonnay) and a red (cabernet sauvignon) are aged in French oak and show their 19
vari variet etal al
char charac actteris eristi tics cs..
Omar Omar
Khay Khayy yam
is
a
top-q op-qu ualit ality y
char chardo donn nnay ay-b -bas ased ed spar sparkl klin ing g wine wine,, made made by the the methode that comp compar ares es favo favora rabl bly y with with cham champa pagn gne. e. The The traditionelle , that company also distills a fine oak-aged grape brandy. Their wines are also also expor exporte ted d to U.K. U.K.,, Swede Sweden, n, Swit Switze zerl rlan and, d, Germ Germany any,, Canada, Bhutan, Nepal, Srilanka, Mauritius, New Zealand, Japan and U.S.A. Over the years the company has introduced introduced 84 accessi accessions ons of of wine varieties ; 52 from France, 24 from Germany, 4 from Italy, 1 each from South Africa, Korea, Chile and California, USA. It has also 28 accessions accessions of rootstocks introduced introduced mostly mostly from France and Germany. Grover Vineyards
Grover Vineyards, in Dodballapur, 40 km north of Bangalore at the foot of the Nandi hills, on the other hand, uses French grapes Vitis its viney vineyar ards ds in Bang Bangal alore ore.. It export exports s wine wine wort worth h vinifera in its $435,0 $435,000 00 every every year. year. "The "The Grover Grover range range produced produced from highhighalti altitu tude de vine vineya yard rds s nort north h of Bang Bangal alor ore, e, with with help help from from the the ubiquitous Michel Rolland of Pomerol, is extremely respectable. The reds, particularly the Reserve red, are a distinct notch above the slightly dull Clairette-based white. Fifteen years ago, the Grovers took on the task of reviving wine drinking in India. The company, together with Mr. George Vesselle accepte accepted d the immense immense challenge challenge of growing growing for the first time French varieties of grapes, suitable for wine production in India. Grover Vineyards is jointly owned by Kanwal Grover and Veuve Cliquot. Kanwal Grover is advised by two top French winemakers, Michel Rolland and Georges Vesselle. The vineyards are planted 20
at 2,000 2,000 feet above sea sea level and and some varieti varieties es can produce produce two crops a year. Still white and red wines from Bangalore Purple, Cabernet Sauvignon, Shiraz and Thompson seedless grapes are made under the supervision supervision of winemaker winemaker Bruno Yvon. The white is medium-dry and fairly bland; the red is cabernet-style with good depth of fruit. Bangalore, with the ideal combination of rich, well drained soil, warm sunny days, cool nights and temperate climate, was finally selected over six other places as the most suitable site. Thirty-five important varieties used in France for making wine were planted. In the next five years there was an emissary of French oenologists to study their adaptability to Indian conditions, as well as to assess the quality of wine they would ultimately produce. Finally, in 1988 1988 Grover Vineyards was established on 40 acres of land at the foot of the Nandi Hills. Here nine varieties which had responded well to Indian Indian conditi conditions ons were plante planted d on an indust industria riall scale. scale. Today, Today, Grover Vineyards has over 200 hectares under plantation. Unlike other wine makers in India, Grover Vineyards is the only company which shuns ordinary table grapes, while exclusively using French wine grapes, selected from the original thirty five varieties of the Vitis vinifera species. The company has export target of 25% of
its production for for the current year i.e. 1.5 lakh bottles. Exports are main mainly ly to Fran France ce,, US and and UK. UK. APED APEDA A has has chos chosen en Grover Vineyards for bronze medal for the excellence in export for the year 2003-04. “ So began in earnest Grover's quest to produce India's wines made exclusively from French grapes and to world standar standards ds - and to persuade persuade the great great whisky whisky drinkin drinking g Indian Indian dinnerati to drink wine. Neither quest has been easy." - Mark Nicholson, Financial Times, London, September 14, 1997.
21
Sula Vineyards
The The most most recent recent entr entrant ant into into the the Indi Indian an wine wine mark market et is Sula, Sula, comple complete te with with labels labels of almost almost Califo California rnia sophist sophistica icatio tion. n. This This winery winery was start started ed in 1998 and setup setup about about seven seven years ago near the town of Nashik, 200 km north-east of Mumbai, at an altitude of 600 metres, by Mr. Rajiv Samant, a Stanford trained softwa software re engineer engineer and a returne returnee e from from Silico Silicon n Valley Valley,, USA. USA. Initially, he was trying to plant Alphonso mango trees, but he found that his land near Gangapur Lake is similar to Napa valley in the USA. He, then, turned to viticulture and wine making. He built a winery with the help of Mr. Kerry Damskey, a wine maker from Sonama county in California and planted Chenin Blanc and other wine varieties. The winery was designed by Mr. Rahul Mehrotra, Mumbai’s leading architect. The Sula winery is growing rapidly during the last few years, which actually indicates indicates the potential of Indian Indian wine industry. The annual turnover turnover has increased increased from Rs 55 million million in 2002-03 to Rs 180 million in 2004-05. The sales have increased from 20,000 cases in 2002-03 to 70,000 cases in 2004-05, out of which 4700 cases were exported. The company plans to sale over 1 million bottles abroad, during 2005-06, for which they have doubled their their annual capacity from 0.75 million litres to 1.5 million litres. Sula Brut, Sula Seco and Sauvignon Blanc will be some welcome
additions to India’s smarter wine list. Sula wines are available in finest hotels and restaurants in India, which includes premier hotel chai chains ns like like J.W. J.W. Marr Marrio iott tt,, Gran Grand d Hyat Hyattt and and Taj Taj Hote Hotels ls.. The The company company feel proud to mention mention that their wines wines are available at ‘Lavinia’ the France’s largest wine shop and are imported by ‘M/s 22
Gaja Distribuzione’ of Italy, who also produces Italy’s most famous eponymous wines. Sula wines have been exported to US, UK, France, Italy, Canada and Ireland.
23
Major Wine markets of the World
Out of world’s world’s total total annual annual product production ion of 32 billion billion litres, litres, the the following following are among the top countries countries and and MNC’s have their major share in the world wine market. France Italy Spain US Argentina Germany South Africa Australia China Gallo (MNC) Portugal
5.6 billion ltrs 5.3 “ 3.5 “ 2.2 “ 1.4 “ 1.0 “ 770 million ltrs 750 “ 690 “ 675 “ 611 “
In case of Australia, that exports 230 million liters annually worth more than 1 billion dollars and and UK is its major market worth $489 million. Classification of Wine
Wines Wines are categ categori orize zed d usin using g a numb number er of diffe differe rent nt meth method ods. s. Sometimes they are grouped into different categories by grape variety, region of origin, by color, by the name of the wine maker or viticulturalist, or by production technique. Three basic groups of wines wines are most most easily easily distin distingui guisha shable ble for the consum consumer: er: table table wines wines,, spark sparkliling ng wine wines s and and fort fortif ifie ied d wines wines.. Table Table wines wines,, also also known as still or natural wines, are produced in many different styl styles es and and make ake up the the maj majorit ority y of wine wines s on the marke arkett. Traditionally consumed as part of a meal, table wines contain between 10 and 14 percent alcohol and are further classified by their color, sugar content, content, and the variety and origin of the grapes 24
that were used. Depending Depending on the grape variety and wine-making wine-making technique, wines can be white, red, or pink in color. Most table wines are fermented until they are dry i.e, all the grape sugar has been turned to alcohol by the yeast. Slightly sweet or off-dry wines are made by stopping the fermentation before all the sugar is gone or by adding grape juice back to the wine afterwards. Machineries and Accessories and other inputs for wineries
The The quali quality ty of the the wine wine is decid decided ed in viney vineyard ards. s. But But maki making ng appropriate and good quality wine out of good grapes is more of a skill of a wine-maker than pure science. Such skill can be better executed by the wine maker consistently and hygienically, if the wine winery ry
has has
good good
machi achine neri ries es,,
like like
dest destem emme mer, r,
crus crushe her, r,
pneumatic/ hydraulic press, screw pumps, fermentation tanks with cooling jackets/ cooling system; filters & insulated tanks for cold stabilizati stabilization on of the wine, vacuumized bottling bottling plants and water softeners are the major machineries required in wine Industry. Most of these machineries machineries in large old wineries, wineries, were imported imported from European countries especially Italy. Makes of Della Toffola, Velo Velo,, Grot Grotto to Derf Derfan ances cesch chii etc etc are comm common only ly seen seen in India Indian n wineries (Photo). However, Maharashtra is the only state in the country country given given impetus impetus to develop develop wine wine industry industry and leads leads in winer winery y mach machine ine manuf manufact acture urers rs in Indi India. a. Many Many of them them have have developed prototypes of full range machineries suited to variable sizes of wineries. Companies like M/s Winetech Engineers and Data Dataco cone ne Wine Wine mach machin iner erie ies s Pvt. Pvt. Ltd. Ltd. have have disp displa laye yed d thei their r prototy prototypes pes with with specif specifica icatio tions ns on their their websit websites. es. Destem Destemmer, mer, crusher, press and screw pump are the machineries which handle grapes when arrive at winery and prepare must for fermentation. These These mach machin ineri eries es play play very very impo import rtant ant role role in deci decidi ding ng wine wine quality and involve lots of sophistication. Most wineries in India, 25
have not opted to go for Indian machineries for preparing must for fermentation and use imported units where destemmer, crusher, press and screw pumps are integrated and the unit works on digitally programmed & sophisticated software. Krishna wine wine park at Palus in Sangli Sangli district district lends lends out such units units to the smaller smaller wineri wineries es on hire. hire. Fermen Fermentat tation ion tanks tanks with with coolin cooling g jacket jackets s and cooling system in most new wineries are made in India. The tanks are normally made by using medical grade stainless steel (SS316L/304) and have mirror finish from inside surface. Even old wineries wineries are now opting for Indian made fermentat fermentation ion tanks and cooling systems, which are of international standards. It is also hoped that other Indian made machineries like filtering units and bottl bottlin ing g plan plants ts
will will be used used
espec especia ialllly y by smal smalll & newl newly y
established Indian wineries. Oak wood vats and barrels are required to mature good wines. This is a very expensive input for any winery since such material can can only only be impo import rted ed from from Euro Europe pean an cont contin inen entt and and othe other r countries. Use of large vats is difficult due to high temperatures in tropical region. Hence small barrels are used by some big wineries in temp tempera eratu ture re cont control rolled led room rooms s to matu mature re high high valu value e wine wines s (Photo). (Photo). Sparkling wines are prepared prepared by only big wineries so far. Special kind of bottles sustaining high pressure of trapped gas and spec special ial devi device ce to grad gradual ually ly tilt tilt the the bott bottle les s durin during g seco second ndary ary fermentation are imported. Wine bottles, corks, labels and silver foils are also imported from outside India.
26
IMPACT
CATEGORIES
AND
IMPACT
ASSESSMENT
METHODS
In orde orderr to prov provid ide e the the info inform rmat atio ion n on rele releva vant nt impa impact cts s to environment and etc. of wine life cycle, it is useful to utilize the Eco Indicator 99 (V 2.03), egalitarian version. This This tool tool is suffic sufficien ientt for product product develop developmen mentt applic applicati ations ons for internal use in the considered winery company. (Baumann, H.; Tillmam, A., 2004) This impact assessment method provides a clea clearr and and simpl simple e appro approach ach towa toward rd the the vario various us envir environ onme ment ntal al impacts. Identification and selection of impact categories depend generally on the goal and scope definition. Also information collected during the inventory method, amount and quality of data and limitations from SimaPro data catalogue influence greatly these procedures. According to the ISO standard, the headlines for impact categories are distinguished as: •
•
•
resource resource use ecological consequences human human health
These categories must be divided into sub-categories for more operational and practical applications. During the inventory impact asses sessment
pha phase
one one
can can
obtain
the
followi owing
environmental impacts for the considered life-cycle: •
global global warming
•
ozone ozone layer depletion
•
acidification acidification
•
eutrophication eutrophication
•
photochemical photochemical oxidant formation 27
main
•
depletion depletion of fossil fuels and minerals
The The mode modell of the the wine wine life life cycl cycle e incl includ udes es seve several ral source sources s of info inform rmat atio ion n for for recou recourse rse and and emis emissi sion ons s data datase sets ts.. Two Two main main sour source ces s of info inform rmat atio ion n for for inve invent ntor ory y proc proced edur ure e shou should ld be distinguished: •
Auto A utoma mati tica calllly y
incl includ uded ed
reso resour urce ces s
and and
emis emissi sion ons s
from from
databases of SimaPro 6.0 (for instance pollution and resources for irrigation, land filling etc.) •
Inform Informati ation on gathere gathered d throug through h analyzi analyzing ng and calculat calculation ions s of enviro environme nmenta ntall reports reports from from Europea European n (Italy (Italy,, France, France, Spain, Spain, and Sweden), American and Australian companies.
The resources and emissions used in the model create and relate to all above above mentio mentioned ned environm environment ental al impact impact categor categories ies.. Here Here only groups of resources and emissions relevant are indicated to distinguish different process stages: •
service data group (transport, packaging of wine and washing of bottles)
•
product data group (production of 1 litre of wine and 1 glass bottle)
•
waste data group (recycling and land filling waste scenario).
Wine Grapes (Harvesting and Growing Activities)
The processing of wine grapes can be split into various activities including the input of materials, various processes (e.g. fertilizing) and emissions to the environment. The data for these sources come comes s most most nota notabl bly y from from two two key resear research ch papers papers from from the the Australian Wine Industry and an EPD performed for CIV & CIV, here hereaf afte terr refe referr rred ed to as the the Australian and EPD document respectively. (Australian Wine Industry, 2003), (EPD, 2006) 28
INPUTS
The following data table below outlines the extent of the inputs provided for the production of wine grapes. From the figure, the name of the input, which includes materials and processes, the amou amount nt used used,, follo ollow wed by the SimaP imaPro ro name name,, sour sourc ce of information, SimaPro database and a reference to the calculations and and othe otherr rele releva vant nt info inform rmat atio ion n in the the Appe Append ndix ix are are give given. n. Subsequent tables for the Winery Activities, Transport and Wine bottle follow this very same model.
Grapes for Winery (Harvested Grapes)
Input Name
Amount
Irrigating
0.000222 ha
Fertilizing
0.000222 ha
Wood
0.0227 kg
Nitrogen Fertilizer Phosphorous Fertilizer
SimaPro Input\Name Irrigating/CH S Fertilizing,
Reference/Source by
broadcaster/CH S Wood, oak European
SimaPro
N/A
Database EcoInvent
N/A
EcoInvent
Australia
0.015 kg
Fertilizer-N1
WSU
0.037 kg
Fertilizer-P1
WSU
IDEMAT 2001 IDEMAT 2001 IDEMAT 2001
Append A, B A,B B A,B A,B
Pesticides Pesticides
0.00302 kg
unspecified,
at
regional
WSU
EcoInvent
A,B
storehouse/RER S LPG
0.00010652 kg
Petrol
0.003876 kg
LPG 1 Petrol leaded stock Europe S
29
Australia
Australia
IDEMAT 2001 ETH-ESU
A,B
96 System System A,B Proc
Diesel
Electricity
0.01252 kg
0.334 MJ
Diesel
stock
Europe S Electr Electrici icity ty B250
Inputs (grapes for winery)
30
France France
ETH-ESU Australia
Australia
96 System System A,B Proc BUWAL 250
B
PROCESSES AND ASSUMPTIONS
Proce Processe sses s requi require red d in the the produ product ctio ion n of wine wine grape grapes s incl include ude chie chiefl fly y Irri Irriga gati ting ng and and Fert Fertililiz izin ing. g. Valu Values es rele releva vant nt for for thes these e processes were not found despite their importance in the process. Moreover, their impacts are accounted for wholly in the EPD and Australian documents which tabulate emissions, fuel consumption and elect electri ricit city y requi require red d for for their their empl employm oymen ent. t. There Therefo fore re,, the the processes processes at hand and their SimaPro input hold no reference and are simp simply ly affi affixe xed d to the the data databas base e to creat create e a more more reali realist stic ic scenario for vineyard activities. Their data does not include input of fertilizer and pesticides, so subsequent addition of this was necessary. (Australian Wine Industry, 2003) Transportati Transportation on is also required required in the shipment shipment of grapes, various vineyard chores and machinery used. However, their emissions and impacts are accounted for in the use of fuels (petrol, diesel, and LPG) and emissions of CO2, CFC’s and Methane. Therefore, no transportation mode is accounted for in the data as given. MATERIAL INPUTS AND ASSUMPTIONS
As stat stated ed prev previou iousl sly, y, impac impacts ts for for trans transpo port rtat atio ion n and growi growing ng activities at the vineyard are accounted for with the addition of fuels into the database/process for Wine Grape Harvesting. Petrol, Diese Diesell and and LPG LPG were were the the prima primary ry sourc sources es attr attribu ibuta tabl ble e to the the acti activi vity ty,, and and thei theirr valu values es orig origin inat ated ed from from the the repo report rt by the the Australian Wine Industry. (Australian Wine Industry, 2003) Values were then converted from their original state to ease input into the SimaPro database for the given functional unit. Relevant SimaPro materials were chosen from different SimaPro databases for each material, and the basic assumption of European Stock for the fuels was used. 31
The wood which was input into the system is the wood needed for posts for vineyard structure (i.e. holding up the vines). Values were obtained once again from the Australian database and based on 1 hectare of vineyard. (Australian Wine Industry, 2003) Fertilizers Fertilizers and Pesticides Pesticides used were discovered from a document document about the grape growing process in Washington, USA. (WSU, 2006) Amounts given in the document include such for 1 acre of vineyard, thereafter these numbers were converted for input into the the harves harvesti ting ng proc process ess.. Calc Calcula ulati tion ons s give given n in Appen Appendi dix x A for for Vine Vineya yard rd Acti Activi viti ties es.. It assum assumed ed in the the Sima SimaPr Pro o data databas bases, es, Appendix B, that data given refers to numbers involved in the produ product ctio ion n of the the respe respect ctiv ive e subst substan ance ces s and and that that no furt further her impa impact cts s have have been been take taken n into into accou account nt,, such such as soil soil or wate water r pollution pollution due to fertilizer and pesticides pesticides use. This assumption assumption will probably decrease the wine life cycle impact, but is considered that will not have a big influence Elec Electr tric icit ity y input input for for the the syst system em was was tabul tabulat ated ed from from the the data data provide provided d in the Austral Australia ia documen document. t. (Austra (Australia lian n Wine Wine Indust Industry, ry, 2003) Numbers are given for GJ of energy per tonne of grapes produced, therefore an output in this case of kilograms allowed simplified calculations not subsequently shown in the Appendix. OUTPUTS Grapes for Winery (Harvested Grapes)
Output Name Carbon Dioxide Chlorinated Fluorocarbons Hydrogen
Amount
SimaPro Input\Name
0.952
Carbon
kg 0.0006
Fossil Chlorinated
kg 0.346
Fluorocarbons, soft
kg
Hydrogen 32
Dioxide,
Reference/ SimaPro Source EPD EPD EPD
Database CAS CAS numb number er-000124-38-9 N/A CAS CAS
Appendix A,B A,B
numb number er--
001333-74-0
A,B
Oxygen Methane Wood Posts
0.0806 kg 0.0018 kg 0.016 kg
Oxygen
EPD
Methane
EPD
Wood Wastes
Australia
CAS CAS
007782-44-7 CAS CAS numb number er-000074-82-8 N/A
Outputs (grapes for winery) As seen above, emissions produced during the vineyard activities include CO2, Chlorinated Fluorocarbons, Hydrogen, Oxygen and Methane. The data in this case comes from that provided by the EPD produced for the CIV & CIV wine for polluting emissions invo involv lved ed in viney vineyar ard d acti activi viti ties. es. (EPD, (EPD, 2006) 2006)
data databas base e was was
prod produc uced ed usin using g pert pertin inen entt reso resour urce ces s prov provid ided ed by the the give given n Sima SimaPr Pro o data databas bases es,, as seen seen abov above. e. Conv Convers ersio ions ns and and smal smalll calcul calculati ations ons then follow followed ed suit, suit, and are again again provid provided ed in the Appendix B (Vineyard) for further reference. Wood wastes are then produced from the vineyard posts for vine stability and health. A complex series of recycling and wastes are produced from these posts, as seen in the Australian document. However, to alleviate calculations and time, it is assumed that half of the wooden posts are dispo dispose sed d of to land land fill filling ing oper operat atio ions ns.. (Aust (Austral ralia ian n Wine Wine Industry, 2003)
33
numb number er--
A,B A,B B
WINERY ACTIVITIES INPUTS Winery activities (1L Wine)
Input name
Amount
SimaPro
Reference/Source
Input\Name
Water
2,5 l
Water, fresh
Australia
SO 2
75 mg
Sulphur dioxide
Cook et al.
NaOH
1,62 g
Sodium hydroxide
Australia
Grapes
2 kg
LPG fuel
0,007183
Grapes for Winery (harvested grapes) LPG I
Natural
kg 0,00474
Natural gas N-sea
gas
kg
I
0,001416
Diesel
kg
Europe S
0,008436
Petrol leaded stock
kg
Europe S
Diesel
Petrol
Electricity
0,551 MJ
Electr Electrici icity ty
stock
SimaPro Database CAS number007732-18-5 CAS number007446-09-5 CAS number001310-73-2
Appendix A,B A,B A,B
-
Own dataset
B
Australia
IDEMAT 2001
A,B
Australia
IDEMAT 2002
A,B
ETH-ESU Australia
System processes ETH-ESU
Australia
96
System
A,B 96 A,B
processes France France
B250
Outputs (winery activities)
34
Australia
BUWAL250
B
The preceding table shows the inputs from the winery activities. The data for the winery stage has been collected mainly from document ents. s. Of furt furthe herr note note,, ‘Gra ‘Grapes pes for for Australian and EPD docum Winery’ refers to the datasheet created previously in SimaPro. Inputs to the system consist nearly of only grapes, different energy sources, SO2 as additive, water and cleaning products. LIMITATIONS AND ASSUMPTIONS FOR WINERY ACTIVITIES
The The wine winery ry consi consist sts s of diff differe erent nt produ product ctio ion n stag stages, es, such such as fermentation, crushing, stabilization, etc. All these operations need resources and have specific emissions. However, the data found in the Australian, EPD and Cook, G. documents refers to overall inputs and outputs of the winery, and that is how is has been resumed in the tables. (Australian Wine Industry, 2003), (EPD, 2006) Water and NaOH are used for cleaning the equipment. SO 2 is a basic compound that has to be added to the wine. There are diff differe erent nt ener energy gy sour sources ces in the the wine winery, ry, and and each each one one has has a defined use. For instance, while natural gas is used in boilers to produce hot water or generators to produce electricity, diesel is mainly used for in-site transport. (Cook et al., 1988)
35
OUTPUTS Winery activities (1L Wine)
Output name
Amount
SimaPro Input\Name
1,665 kg
Carbon dioxide, fossil
Reference SimaPro Database CAS number-
EPD
000124-38-9
A, B
EPD
N/A CAS
A,B
Carbon dioxide
Appendix
/Source
Chlorinated CFC
0,0059 kg
fluorocarbons, soft
number-
Hydrogen
0,000429 kg
Hydrogen
EPD
001333-74-0 A,B CAS number-
Oxygen
0,257 kg
Oxygen
EPD
007782-44-7 A,B CAS number-
Methane Packaging
0,0016 kg
Methane Packaging
EPD
000074-82-8
A,B
waste
0,0116 kg
paper and board
Australia
N/A
B
Waste
0,0566 kg
Waste, unspecified
Australia
N/A
B
waste,
Outputs (winery activities)
When it comes to outputs, the air pollutants are the same as in vine vineyar yard d acti activi viti ties, es, and and are take taken n from from the the same same info inform rmat atio ion n source, EPD. Apart from that, some solid waste is also generated, main mainly ly packa packagin ging g wast waste e such such as paper paper and and cardb cardboa oards rds,, and and various solid waste containing old filters or cellar doors. Further data assumptions are collected in Appendix B, while calculations are written in Appendix A.
36
Boxed Wine Strengths and Weaknesses
Other advantages of bag-in-box wines include the ability to serve one glass at a time and keep the remainder fresh for up to six weeks in the fridge. With vacuum packaging, the problem of cork taint is eliminated and the overall cost savings is hefty. But the image of box wine is still pretty tawdry as far as serious wine enthus enthusiast iasts s are concern concerned. ed. Even those those tradit traditiona ionalis lists ts who are coming around to the idea that maybe screw caps are fine for some wines, balk at the idea of a cellar full of cardboard cardboard boxes. It is
dif difficult
to
imagine
how
wine
serv ervice
at
fine-di -dinin ning
establishments would handle such a change. Wine bottle
A bottle showing the translucent green of many wine bottles A wine bottle is a bottle used for holding wine, generally made of glass of glass.. Some wines are fermented in the bottle, others are bott bottle led d only only afte afterr ferm fermen enta tati tion. on. They They come come in a larg large e variety of sizes, several named for Biblical kings and other figures. The standard bottle contains 75 cL, cL, although this is a relatively recent development. Wine bottles are usually sealed with cork, cork, but screw-top caps are becoming popular, and there are several other methods used to seal a bottle. Sizes
Side-by-side Side-by-side comparison comparison of champagne champagne bottles. (L to R) On ladd ladder er::
magnu agnum, m, full full,,
half half,,
quar quartter. er.
Salmanazar , Methuselah, Methuselah, Jeroboam
37
On flo floor: or:
Balthazar ,
INPUTS Wine Bottle (0.75 L) Input Amount Name
SimaPro Input\Name Raw cork,
0,01173
forest
kg 0,00175
road/RERS Alumi uminium
Aluminium
kg 0,0032
Paper
kg
Cork
Reference/Source
SimaPro Database
Appendix
at Ecoinvent BUWAL
B
B250 EPD Pape Paperr woo woody C
250 BUWAL
B
B250 EPD Packaging glass,
250
B
green
EPD foil
at
Glass Washing
0,853 kg plant/CH S EPD Washing bottles ( SimaPro
Ecoinvent BUWAL
B
Glass
1 point
250
B
1l )
catalogue
Wine bottle inputs The bottling process includes several processes: bottling-corkinglabel labelin ingg- washi washing ng of bott bottle les. s. Info Inform rmat atio ion n conc concern ernin ing g bott bottle le production is provided both from specific data and inputs used from the given SimaPro database. Specific data is obtained using information from the EPD and Australian documents. Applicable numbers include input aspects as: cork, aluminum, and paper and glass consumption for the bottle production. Subsequent to this information, the process of washing bottles before filling and transportation is considered with needed indexes from rom
SimaP imaPro ro
dat databas abases es BUW BUWAL
250 250
and
ECOIN COINVE VENT NT
datab databank ank.. The The LCA LCA inclu includes des the the consu consump mpti tion on of natura naturall and and 38
energy resources, the emissions into the environment and the production of waste.
39
ASSUMPTIONS AND LIMITATIONS FOR BOTTLING
In the bottling process there are some limitations and assumptions to be made about all of the materials needed for the bottling process. Subsidiary products (e.g. glue, ink, etc.) are not included due to absence of information available and the incredibly small amou amount nt of empl employm oyment ent of the the produc products ts respe respect ctiv ivel ely. y. Wate Water r resources are also automatically included in the washing bottles stage (see Appendix B, Bottling). Fuel Fuels s and and elec electr tric icit ity y used used to prod produc uce e inpu inputt mate materi rial als s are are automatically taken into account of SimaPro Database catalogue (see Appendix B, Bottling). Amou Amount nt of fuel fuel and elec electr tric icit ity y used used for for fill fillin ing g of bott bottles les is not not calculated due to avoid the overlapping. Of further note, overall electricity consumption for Winery Activities includes bottling in its calculations; therefore it is not necessary to double the amount of electricity. OUTPUTS
Quantity and diversity of outputs are not well defined due to lack of gath gather ered ed info inform rmat atio ion. n. Ther There e are are no outp output uts s from from spec specif ific ic data databa base ses. s. Only Only a smal smalll numb number er of sepa separa rate te outp output uts s from from SimaPro SimaPro data catalogue catalogue are available for the report making. (See Appendix B)
40
TRANSPORTATION PHASE
Transpo Transport rt operat operation ions s describ described ed are associ associate ated d with with transp transport ort between the winery facilities and consumption phases. This stage covers loading ready bottled wine in La Rochelle, France harbour and transporting transporting it to Gothenburg, Sweden harbour in a vessel by sea. Other transport activities activities which occur from the winery facility facility to the the harb harbou ourr and and from from Goth Gothen enbu burg rg harb harbou ourr to seco second ndar ary y consu consume mers rs are are not incl include uded. d. The The form former er is assum assumed ed to have have relatively small environmental effect and therefore is cut off. And the later transpo transport rt to seconda secondary ry consum consumer er was not taken into into account because of difficult variability of local (Swedish) consumer network. INPUTS
For the modelling of the transport phase only one process stage from SimaPro is used, to show the shipment process from La Rochel Rochelle le to Gothen Gothenburg burg.. For this transpo transport rt by boat, boat, the index index “tonne-kilometres” is applied. The given index is considered as a multiplication of the distance with the amount (weight) of goods transported. In the present case the calculations are shown for the transportation of one bottle of wine in Appendix A, Transport for further understanding.(Volvo Ocean Race, 2001) OUTPUTS
There is a wide range of outputs possible from SimaPro Database, such such as emis emissi sion ons s to air, air, water ater wast waste e (see (see App Appendi endix x B, Transportation). All emissions are automatically included in the prog progra ram m and and ther theref efor ore e they they do not requ requir ire e more more spec specif ifiic calculations or assumptions. WASTE ACTIVITIES 41
Waste activities take place in the final part of the studied life cycle. They comprise a certain number of waste landfill and recycling operations and transportation of used wine bottles from consumer to a disposal phase. It is assumed that waste handling has only mono outputs locating within the system boundaries. Therefore allocation procedures are not required for correct calculations.
INPUTS Waste Disposal Activities Input
Reference/Sour SimaPro
Append
Name
SimaPro Input\Name
ce
ix
0.01706 tkm
Truck 16t B250 250 Wine bottle
A,B
recycling
B
Amount
Transportation
Collected glass 0.853 kg 86% of
Database BUWAL
EPD
Recycling collecte
BUWAL
glass
d Recycling glass B250 Swedish Institute 14% of
250
Landfillin
collecte
BUWAL
g
d
Landfill B250 (98)
Swedish Institute
Inputs and outputs of waste disposal activities For For the the calc calcul ulat atio ions ns and and form formin ing g the the mode model, l, the the foll follow owin ing g information about inputs is needed: •
•
fuel fuel
•
energy
•
amount of recycled and landfiled bottles
•
distance from consumer to waste handling facilities
weight of a wine bottle
ASSUMPTIONS AND LIMITATIONS 42
250
B
B
Amount of energy and fuels needed for transport and recycling and land filling operations are defined automatically with SimaPro catalogue accordance. It is convenient to do the same calculations for
‘tonne onne-k -kiilometers ers’
index
of
wast aste
as
prev revious ously
for
transportation of wine bottles. OUTPUTS/EMISSIONS
Ther There e is no need need to defi define ne spec specif ific ic outp output uts s and and addi additi tion onal al calc calcul ulat atio ions ns for for them them beca because use in the the given given case case all all requi required red output outputs s are are accou account nted ed for for from from the the resea researc rch h in the the Sima SimaPro Pro catalogue. The list of emissions can be founded in Appendix B, Transport. Life Cycle Assessment: Wine vs. Eco-Wine 17
RESULTS
Upon completion of the LCA analysis with SimaPro, significant positive and negative effects of the stages in the Life Cycle for wine production production have been identified identified and subsequently subsequently shown. In the first analysis, the weighted assessment of impact categories is identi identifie fied d with with normali normalizat zation ion and weight weighting ing paramet parameters ers applie applied d according to the Eco-Indicator 99 egalitarian method. It shows the environmental impact categories that have been defined before in precedent reading. Its data also shows the positive effect of the glass bottle recycling stage, which is shown shaded in with green. The fossil fuels impact category has the most significant impact, with with up to 52 mPt mPt (inc (inclu ludi ding ng the the posi positi tive ve effe effect ct of recy recycl clin ing) g).. Moreover, the respiratory inorganics category impact has a great influence (30mPt) on human health, ecological consequences and resources as well. This is followed by the climate change category again having significant impacts (12mPt). 43
44
WEIG WEIGHT HTIN ING G OF IMPA IMPACT CT CATE CATEGO GORI RIES ES FOR FOR WINE WINE LIFE LIFE CYCLE
Here Hereaf afte ter, r, sing single le scor score e anal analys ysis is was was prod produc uced ed to find find the the significance significance of impacts, impacts, and moreover moreover their similarities. similarities. Based on the results of the flow diagram, Figure 1 of Appendix C shows the three main stages, stages, which have relatively similar similar scale of impacts. impacts. These main stages can be classified as the Wine (1L), Wine Bottle and Transport stage. Their overall impacts vary from 32.5 % (wine bottle stage) to 40.9 % (transport). Moreover, the relevant effect of the the recy recycl clin ing g proc proces ess s shou should ld be take taken n into into acco accoun unt, t, whic which h accounts for -11%. Refer to Figure 1 in Appendix C for further review of the preceding discussion. Given that fossil fuels account for the largest impact in the life cycl cycle e for for the the wine wine produ product ctio ion, n, the the relat relativ ive e magni magnitu tude de of the the processes impact on fossil fuel consumption was subsequently measured. Figure 2 of Appendix C illustrates the wine production flow chart for fossil fuels. The figure should help to find where fossil fuels have high impact source. The main causes are: •
Production Production of crude oil used in transport stage.
•
Packaging glass production stage.
•
Vineyard Vineyard activities, activities, especially especially irrigation and diesel use and pesticide production.
Illust Illustrat rates es the wine wine flow flow chart chart for inorgan inorganic ic respira respiratory tory impact impact category, the second important impact found. The main causes associated with this impact are: •
Up to 67.3% is contributed by the burning of fuels in the transport stage.
•
Packaging glass production.
•
Irrigation process in vineyards. 45
A sing single le scor score e anal analys ysis is for for each each main main life life cycl cycle e stag stage, e, Wine Wine prod produc ucti tion on,, wine wine bott bottle le prod produc ucti tion on and and tran transp spor ortt was was then then produced and results can be seen in Figure 4 of Appendix C. In other words, this single score assessment produces the overall impact of each aspect. Chiefly, transport by container ship is the most harmful, probably due to the large transport distances from France to Sweden. Transport is then followed by wine production and glass production. It is worth noting that the fossil fuels impact cate categor gory y rema remain ins s simi simila larr in all all the the stag stages, es, whil while e respi respirat rator ory y inorganics and climate change categories make the difference in transport and wine production respectively. Of further accord, it can be noted that the greatest impact to climate change is produced in the wine production itself. At the top of the hierarchy, the output of one litre of wine produces an impact holding 81.5% of the impacts associated to climate aspects. Once again again,, as well well,, the the wine wine bott bottle le assem assembl bly y and and conta contain iner er ship ship process then affix relatively significant impacts. These results can be seen in Figure 5 of Appendix C for additional support. According to ISO, weighting should not be used if the goals of an LCA are to compare two alternative products. (Bauman et al., 2004) 2004) Howe Howeve ver, r, in this this case case there there is no comp compar ariso ison n of LCA LCA objectives and therefore weighting was used to determine which parameters create the greatest environmental and human health consequences. As mentioned previously, the egalitarian version of EcoInd EcoIndica icator tor 99 provid provides es weight weightings ings of its own accord, accord, giving giving maximum precedence to the cultural and environmental effects.
46
Why the Wine Industry Should Care About Global Warming The first international Global Warming and Wine conference
was was held held on Marc March h 24-2 24-25 5 in Barc Barcel elon ona, a, Spai Spain. n. Foll Follow owin ing g a welcome speech by host Pancho Campo of the Wine Academy of Spain-urging Spain-urging the gathered 100 or so academics, academics, winemakers and journalists to spread the word about the issues surrounding global warming and climate change-the conference officially began with a disc discus ussi sion on by Prof Profes esso sorr Bern Bernar ard d Segui Seguin, n, a clim climat ate e change change specialist specialist with France's INRA (National Institute for Agricultural Agricultural Research). "Climate change is natural; a greenhouse effect is natural, and it is increasing only at a small level," said Seguin. "We can see the conse consequ quenc ences es not not with with our our eyes eyes so much much as with with stat statist istic ical al models," tracing the influence of man upon climate from the 19th century's industrial age. Seguin asserted that the hand of man, via the conversion of forest to arable land and the increase increase of animal husb husban andr dry, y, initi nitiat ated ed a ris rise in metha ethane ne gas gas leve levels ls in our atmosphere, which preceded the industrial age. This has paved the way for a rise in carbon dioxide levels, although from the beg beginni inning ng of the 20t 20th cent centur ury y ther there' e's s been been a very very slig slight ht,, approximately 1 degree, warming. "If you increase carbon dioxide (CO2), you increase the rate of photosynthesis. If the phenology of budburst shifts, it will affect the end quality; veraison will begin in the beginning of July." Seguin concluded that total warming is greater over continents, hence, the greater effect upon the Northern Hemisphere vs. the Southern Hemisphere. Western Europe winter warming will increase 1 to 2 degr degree ees s in Fran France ce and and Spai Spain, n, 3 to 4 in summ summer er,, exce except ptin ing g Portugal: "It will be difficult to survive in central Spain." 47
Seguin noted that Alsace has seen a rise in alcohol level of 2 degrees Celsius over the past three decades, with harvest shifting from October 1 to September 1. Projections for France by the end of the 21st century have three weeks more advanced maturing than than what we see current currently. ly. With With increas increasingl ingly y milder milder winters winters,, dorma dormancy ncy will will begi begin n earl earlie ierr as will will the the ripe ripeni ning ng rate. rate. Ocea Oceani nic c events, such as the slowing of the Gulf Stream, will have a greater impact upon global warming than atmospheric events (such as the emission of greenhouse gases). What Seguin did make clear is that there's no turning back: "If we emit less, there will be more warming; if we emit more, there will be more warming," he warned. Sorting out the increase
Seguin's view was echoed by other speakers, including Dr. Xavier demonstrated the far greater impact Sort of Torres Estates who demonstrated of continued climate change upon his native Catalonia compared to California. "A 1.5-6.2 degree increase is expected for Catalonia, with a great deal of heterogeneity appropriate to a widely varying topography and climate. This region will have a widening variance based based upon upon the the seaso season: n: wint winter er and and summe summerr will will see see great greater er change than spring and autumn." Using four different map indices to demonstrate, Sort showed climate change in Catalonia from 2000 to 2100. Most showed that the two-thirds of the region located closest to the coast will have a high increase in temperatures. In spring there would be no drop in temperature while there will be a reduction in the number of total rainfall days and concentrate, yet a similar rainfall total in fewer days days.. This This effe effect ct woul would d lead lead to an incr increa ease se in floo floods ds and, and, 48
subsequently, erosion. The initial vegetation period would advance by one to two months. With a greater water deficit for an area already already suffer suffering, ing, Sort recomm recommend ended ed high-ef high-effic ficien iency cy irrigat irrigation ion systems in areas not currently being irrigated. Spanish ish Fede Federat ratio ion n of Enol Enolog ogy y To this this,, pres presid iden entt of the the Span
implore ored, d, "I'm "I'm conc concern erned ed Associations , Vincen Vincente te Sanche Sanchez z , impl about the rise in temperature but also about the control of water. That's the major problem we face: we'll have to distribute it fairly." Castilla-La Mancha, the region Sanchez is from, is in danger of fast becoming a desert: the area has experienced experienced severe drought cond condit itio ions ns for for three three years. years. Urging Urging that that this this may may be a way way to increase grape quality, he said, "It's not profitable any longer to over-water as in years past if we want to grow high-quality grapes. From an oenological point of view, we'll have to use technological meth method ods s usefu usefull for for Europ Europe e and not the the New New Worl World. d. Reve Reverse rse osmosis osmosis to remove ethanol ethanol may or may not be an advantage, advantage, but it's better to make decisions in the vineyard to solve this problem. "Cli "Clima mate te chang change e will will lead lead to a 15 perce percent nt deplet depletio ion n of wate water r resources around 2030 if we consider only a 1 degree increase," Sanchez added. "With a 2.5 degree increase of temperature, there will be a 17 percent depletion of water by 2060 and an 8 percent drop drop in over overal alll wine wine produ product ctio ion. n."" Sanch Sanchez ez cite cited d the the fact factor or of popul populat atio ion n growt growth h havin having g trip triple led d in the the past past four four deca decade des s as impoverishing the earth, and that the poorer regions of the world are those least prepared yet most affected by global warming. "If we manage to get the U.S. (the leading contributor to greenhouse gases) to ratify the Kyoto Protocol tomorrow, we'll still see the effects from before this for another 150 years." He argued that 2 percent of the gross domestic product of developed countries and 5 percent of undeveloped countries will have to be allocated to the 49
adaptation of climate change in order to adequately stave off its effects. "Solutions must be applied today so that our grandchildren benefit," he concluded.
50
ALTERNATIVES
ECO-WINE INVESTIGATION RESULTS
Life Cycle Assessment: Wine vs. Eco-Wine 20 After investigating the results for impacts produced with regular wine production, the assessment of the similarities and differences of a theoretical eco-wine production was then conducted. First of all, Figure 1 in Appendix D shows the life cycle of the normal wine production stage. According to Figure 1 in Appendix D, irrigation is the worst process in the wine production, with 29,2% rated by the single score of the overall wine production process. It is followed by Pesticides production with 9.92%. One of the typical differences between wine and eco-wine is that the later does not use pesticides and fertilizers in the vineyard activities. In this case, both substances sum to 23.83% of the overall impact. It is assumed that all changes in the eco-wine production will refer again only to vineyard activities. Hereafter, in order to be able to create an equivalent model for eco-wine, eco-wine, it is assumed that eco-wine eco-wine fertilizers fertilizers are replaced with the the same same amou amount nt of comp compos ost, t, whil while e pest pestic icid ides es are are tota totalllly y remove removed. d. Biodi Biodiver versi sity ty and and pest pest manag managem ement ent by natu natura rall bug bug predators would be developed instead. The compost use effect then totals to only 2.92% with the analysis of single scoring of the total eco-wine production stage, which means a reduction of nearly 20%. On the other other hand, hand, this this invest investiga igatio tion n focuses focuses primarily primarily on the impact in only the production of eco-wine and tests should be subse subsequ quent ently ly run on the the overa overallll wine wine life life cycl cycle. e. Accord Accordin ing g to 51
Figure 3 in Appendix D and Figure 2 of Appendix C, the output of 1L of wine based on single scoring analysis sums up to only 32.5% of the overall impact, compared to 37,2% from producing common wine.
CONCLUSIONS
In regards to the aims set out at the beginning of the study, the following results were Obtained from the research the crucial activities, and thus the most significant impacts were identified. The conclusions that are drawn from the results are outlined as follows: •
Fossil fuel impact category has, by far, the most significant impact.
•
Recycling produces a positive effect.
•
The three stages (wine production, glass production and transport) have similar overall impacts.
•
Transportation creates the largest impact between the three stages. However, impacts from transportation are relative to distances. In this case, wine bottles are transported from France to Sweden, but this does not always hold true in every case but only for the given specification specifications. s. Therefore, tran transp spor ortt shou should ld not not be our our main main goal goal when when tryi trying ng to decrease the wine’s life cycle impacts.
•
On O n the the othe otherr hand, hand, packa packagi ging ng glas glass s produ product ctio ion n has has a significant impact. Nevertheless, most of the wine bottles are recycled at their end of life which alleviates this problem by balancing the impacts. 52
•
In conc conclu lusio sion, n, effo effort rts s shou should ld focu focus s on enviro environm nmen enta tall impa impact cts s asso associ ciat ated ed with with the the wine wine prod produc ucti tion on (gra (grape pe harvesting and winery activities).
53
Wine vs. Eco-Wine production analysis: •
In the previous chapter differences between normal wine and eco-wine have been analysed. The results confirm that eco-wine is slightly better than normal wine. However, the assumptions made may not be accurate. It is most likely that higher amounts of compost have to be used in order to achieve the same fertilizing efficiency. Besides, some other kind of inputs apart from natural pest predators could be needed to control pests.
•
Ecological wine, although not proven to hold the greatest decrease in impacts to the environment, holds high regard in its attempt to alleviate the impacts. The process seems to be more of a ‘labour of love’ by the vineyard and winery owners, and therefore embraces a special classification for the exclusive wine connoisseur.
In spite of a wide range of results obtained from the project, there still remain a few unanswered questions. These questions are as follows based on the study: Is it possible to classify one specific activity which definitely reduces all environmental impacts, or is there only an allocation of the problem? Would it be necessary to further define the extent of the positive and negative effects associated with changing inputs/outputs of any process in the wine production? That is, how do different values effect the overall life cycle assessment? It is rather surprising to distinguish that the processes associated with with the the winer winery y and and viney vineyard ard activ activit itie ies s infl influe uenc nce e the the clim climat ate e change at a higher level than the transport phase, associated with consuming much more fossil fuels. 54
55
56
57
