1. Proceedings
  2. I3M
  3. 2020
  4. EMSS
  5. 10.46354/i3m.2020.emss.054

Study of Environmental Alternatives of Improvement for the Preparation of Vermouth Formulations

  • a Emilio Jiménez ,
  • b Jorge L. García,
  • c Eduardo Martínez ,
  • d Julio Blanco
  • a Department of Electrical Engineering, University of La Rioja, Av. de la Paz, 93, 26006 Logroño, Spain
  • b Department of Industrial Engineering and Manufacturing. Institute of Engineering and Technology, Autonomous University of Ciudad Juárez. Ciudad Juárez, Chihuahua, México
  • c,d  Department of Mechanical Engineering, University of La Rioja, Av. de la Paz, 93, 26006 Logroño, Spain
Cite as
Jiménez E., García J.L., Martínez E., Blanco J. (2020). Study of Environmental Alternatives of Improvement for the Preparation of Vermouth Formulations. Proceedings of the 32nd European Modeling & Simulation Symposium (EMSS 2020), pp. 371-375. DOI: https://doi.org/10.46354/i3m.2020.emss.054

Abstract

The study is based on the application of the principles from the UNE-EN ISO 14040:2006 and UNE-EN ISO 14044:2006 standard. From an environmental perspective, the research will be carried out implementing the methodology from CML IA baseline V3.04/EU25 and ReCiPE V1.13. These impact assessment methodologies model the damage caused by greenhouse gas emissions in production processes, as well as allow comparing the results obtained from the impact categories knows as numerical values or through ecopoints. This research has allowed to generate a calculator of environmental impacts to assess the environmental impact of each vermouth formulation designed according to each of the components provided and the operations performed. As a final conclusion, it is possible to determine that the environmental impacts may vary according to the elements added, although the greatest environmental impact is due to the production procedure of the base wine used in the vermouth.

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