Calculation and comparison of carbon inventory and carbon footprint of a wine process

In this thesis study a cradle to gate life cycle assessment is studied in the red wine production process to calculate carbon footprint and exergy destruction footprint of a bottle wine. A model study with necessary data is chosen for the calculations and the inventory data were collected from the open literature. In the first stage goal, scope and system boundaries were defined for the processes. A mass and energy balance with all inputs and outputs were established to account the greenhouse in CO2 equivalents. Additionally, this study performs exergy analysis of a red wine production line and defines the exergy destruction rates to assess the system performance in terms of sustainability. In the scope of this study the system boundary consists of the viti and viniculture processes. The calculations are made with the help of a mass and energy balance. The Carbon footprint of the conventional and organic wines are found as 0,84 kg CO2eq and 1,02 kg CO2eq respectively. The total exergy destruction rate of the overall system was determined to be 344.08 kW while the greatest destruction rate of the exergy in the whole system occurred in the open fermenter (333.6 kW). The system thermal efficiency was obtained to be 57.2% while the exergy efficiency was calculated as 41.8%. Furthermore, cumulative exergy loss and specific exergy loss values were determined as 2692.51 kW/1 kg/s grape processed and 5080.20 kW/kg wine, respectively.