Evaluating the integration of biogenic CO2 from alcoholic fermentation in carbon dioxide utilization (CDU) strategies: A comprehensive assessment

Abstract

The present study evaluates the direct CO₂ emissions from fermenters and explores the potential capture of these emissions and further utilisation to produce value-added products. Data collected from a representative Spanish winery have been used to analyse the kinetics of CO₂ release and to calculate the emission rates for different grape varieties. The results obtained highlight a considerable variability in the CO₂ emission rates among grape varieties. Moreover, the study confirms that the CO₂ produced during fermentation can be effectively captured and reused, helping to reduce the overall carbon footprint of such processes at industrial scale. To complete this study, the technical viability of capturing fermentative CO₂ directly from the tanks has also been evaluated.