REDWIN

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CO2 concentrations are at the highest level in over , years. This emissions have led global temperatures to an increase more than 1ºC since pre-industrial times. Climate change is reflected in grapes in several ways: sunburn, drought, less chilling hours, pests and diseases and changes in crop physiology, like harvest too early or difficulties in fruit ripening. To demonstrate the technical, economic and evironmental feasibility of integrating off-gas from red wine fermentation rich in CO2 and winery liquid effluent in the production of Chlorella biomass and extracts. REDWine will define a new business model based on individual business cases and market studies to incentivise the transition of the wine production industry to an innovative, circular and sustainable model that will increase and diversify revenues for its stakeholders. Such business model will be complementad by a commercialization roadmap aiming to invite other wineries following the implementation road of utilizing their own CO2.

CO2 concentrations are at the highest level in over , years. This emissions have led global temperatures to an increase more than 1ºC since pre-industrial times. Climate change is reflected in grapes in several ways: sunburn, drought, less chilling hours, pests and diseases and changes in crop physiology, like harvest too early or difficulties in fruit ripening.

To demonstrate the technical, economic and evironmental feasibility of integrating off-gas from red wine fermentation rich in CO2 and winery liquid effluent in the production of Chlorella biomass and extracts. REDWine will define a new business model based on individual business cases and market studies to incentivise the transition of the wine production industry to an innovative, circular and sustainable model that will increase and diversify revenues for its stakeholders.

Such business model will be complementad by a commercialization roadmap aiming to invite other wineries following the implementation road of utilizing their own CO2. This objective focuses on the central assets that will be required for the project's successful implementation and commercial exploitation of the expected results, while addressing the management of its IPR activities.

To demonstrate the efficient capture and storage of red wine fermentation off-gas produced in one fermentation batch Therefore, efficient collection and storage are required to guarantee the yearly supply of off-gas to microalgae cultures.

To install a production unit with the capacity to produce 1 ton dry weight of Chlorella biomass per year by using two distinct cultivation systems: 1 semi-closed raceway RW of m2 of photosynthetic area, and 2 closed, unilayer tubular PBR UHT-PBR of m2. To efficiently supply the red wine fermentation off-gas into the cultures by reducing air bubble size microbubbling. To utilize the optimized liquid effluent-containing medium for Chlorella cultivation in the Living Lab.

To harvest biomass through the selection of the most appropriate techno-economic harvesting technology. The efficient capture, storage and supply of red wine fermentation off-gas to Chlorella cultivation systems will culminate in the uptake of CO2 and some volatiles as inorganic and organic carbon sources, respectively, for Chlorella metabolism. Approximately 5 L of water effluent is generated per L of wine produced. Therefore, Cultivation of Chlorella will reduce the C, N, P and other elements content in the medium to levels that allow: 1 water recirculation into the process cultivation, harvesting or processing ; or 2 water discharge into water bodies.

To validate the employment of different downstream processes for multi-valorisation of Chlorella biomass into high-value ingredients by recovering protein, lipid and carbohydrate fractions, without damaging the properties of these components.

To recover VOCs present in Chlorella cultivation medium from microalgae metabolism through an efficient pervaporation process. REDWine will create 4 new types of consumer products food, cosmetics and agriculture based on high value compounds obtained from Chlorella biomass within the project.

REDWine will characterize and validate the use of Chlorella ingredients in these 4 new consumer products. The first step for REDWine impact assessment is the definition and modelling of the processes involved, from CO2 capture until achieving final consumer products. Modelling the system will allow the assessment of the environmental and social impact through an LCA.

Then, the LCA will provide data to the techno-economic assessment. Navigating logistical barriers will also contribute to process modelling and, therefore, to the environmental and techno-economic analysis. Maximizing the number of stakeholders engaging into the project will boost its potential and dissemination, promoting a more effective market uptake of both the REDWine concept and products.

The Living Lab visits and workshops, will be key to showcase REDwine innovations and gather feedback. Engaging external wine producers will allow the replication of the concept in other geographical locations especially wine producing regions such as Europe Italy, Spain, France , USA, South America Argentina, Chile , and others.

Ensure proper communication and dissemination of project results through communication and dissemination plans to raise awareness and develop a sustainable communication platform for the future. Utilizamos cookies para analisar o tráfego do site Web e otimizar a sua experiência de utilização do mesmo. Ao aceitar a nossa utilização de cookies, os seus dados serão agregados com os de todos os outros utilizadores.

Introduction CO2 concentrations are at the highest level in over , years. Main Objective To demonstrate the technical, economic and evironmental feasibility of integrating off-gas from red wine fermentation rich in CO2 and winery liquid effluent in the production of Chlorella biomass and extracts.

Specific objectives To implement a new businees model for wine producers. To efficiently use the winery liquid effluent as nutritious medim for Chlorella cultivation. To give confidence in investment-readiness to the developed business model.

To efficiently capture and store the red wine fermentation off-gas produced. To demonstrate a biorefinery that separates Chlorella biomass into lipid rich, protein rich extracts To demonstrate a biorefinery that separates Chlorella biomass into lipid rich, protein rich extracts.

To demonstrate a biorefinery that separates Chlorella biomass into lipid rich, protein rich extracts To demonstrate a biorefinery that separates Chlorella biomass into lipid rich, protein rich extracts To demonstrate a biorefinery that separates Chlorella biomass into lipid rich, protein rich extracts. Validate Chlorella-derived fractions as products for food, cosmetics and agriculture.

To demonstrate a biorefinery that separates Chlorella biomass into lipid rich, protein rich extracts Validate Chlorella-derived fractions as products for food, cosmetics and agriculture. To assess the environmental and techno-economic of the innovative REDWine system.

To engage stakeholders to achieve effective market uptake. To efficiently communicate and disseminate project results. Copyright © RedWine Project. Política de privacidade. Este site Web utiliza cookies. Recusar Aceitar.

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