1. Proceedings
  2. I3M
  3. 2018
  4. FOODOPS
  5. 10.46354/i3m.2018.foodops.008

Life cycle analysis and environmental impact of manufacturing Chateau and burgundy wine barrels

  • a Francisco Javier Flor-Montalvo  ,
  • b Emilio Jiménez-Macías   ,
  • b Mercedes Pérez de la Parte M  ,
  • aJuan-Ignacio Latorre-Biel  ,
  • bEduardo Martínez-Cámara  ,
  • b Julio Blanco-Fernández  
  • aPublic University of Navarre, Tudela, Navarre, Spain
  • b,University of La Rioja, Logroño, Spain
Cite as
Flor Montalvo F.J., Jiménez-Macías E., Pérez de la Parte M., Latorre-Biel J.I. (2018). Life cycle analysis and environmental impact of manufacturing Chateau and burgundy wine barrels. Proceedings of the 4th International Food Operations and Processing Simulation Workshop (FoodOPS 2018), pp. 55-60. DOI: https://doi.org/10.46354/i3m.2018.foodops.008
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Abstract

In the process of red wine aging, the barrel plays a fundamental role both in the contribution of aromas and in the stabilization of the wine and its color. There are, however, different types of barrels, depending on materials, species and origin of the oak, morphology and geometry, and capacity (from 225 liters to larger formats of 300 and 500 liters). The purpose of this work is to perform the Life Cycle Assessment (LCA) of these barrel formats and compare them with the 225-liter Bordeaux barrel, providing detailed information on these products that can serve as a reference for their use in the calculation of the impact of its application in the wine aging processes. We will consider, for the realization of the present LCA, all the phases of process and manufacture of the barrel that cover from the contribution of materials and their processing until the final storage.

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