OF WINE INDUSTRY
1
Project Report on
ENVIRONMENTAL MANAGEMENT
On
ENVIRONMENTAL IMPACT OF WINE INDUSTRY
Submitted To:
PROF. LEENA NANDANWAR
2
Group Members
Name Roll No
Alpesh Darji 04
Brijesh Shah 31
Dhaval Pandya 36
Jaykanth Kasthuri 50
Karan Shrimankar 51
Larin Patel 62
Mohammad Khoje 74
Nitin Jain 93
3
INTRODUCTION
The production of wine is indeed a process of complex nature, from the initial wine
grape nurturing at the vineyard to the winery activities to extract the juices from these
grapes. To what extent do these activities consume energy and produce emissions,
however? In the past this area of beverage production has not come under much
scrutiny as far as environmental loads, due to the nature of its resources and
production. Therefore, the life cycle of wine will be explored to further detail stages in
the process of concern and to provide areas of improvement in account of sustainability
to health and the environment.
In recent years, new product on the market, ecological wine (or organic wine) has been
emerging with quite rapid success, along with many other organic foods which now see
popular demand. But, what exactly makes eco-wine more fashionable? Upon the mere
mentioning of the term “eco-wine,” a reaction from many of the general public is of
conundrum and concern. This follows by the words, “what is it, and what makes it
different?” Consequently, a thrill to learn more ensues. Wine is indeed a drink of
luxurious and social status, and the assumption that a particular wine is of
4
environmental concern only adds to the novelty and conversational value associated
with its consumption.
OBJECTIVE
From the details and data associated with the production cycle in the wine production
industry, a life cycle assessment shall provide information on relevant impacts to
environment, human health and more of wine production. The contributions of each
sub-process is of great importance in order to classify wine and know the areas which
create the most problems, to be later compared and discussed about with further
context to a new type of wine, ecological wine or organic wine.
Subsequent to the investigation into the life cycle of regular wine production, the
ecological variety will be compared, not with numbers, but by the areas which it employs
5
as a way to reduce impacts to the environment. Shortcomings in the process of regular
wine will be thus compared with areas of highlight for ecological wine, and the efficiency
of each stage justified. Therefore, the following report wishes to conduct an assessment
of whether or not an ecological product, such as wine, is truly more sustainable or
comparatively equal to its normal counterpart. The report also aims to identify whether
the labelling of “ecological” wine is fair to class, while the regular wine will be compared,
in turn, to assess its impacts and possible similarities with an ecological product.
• Vineyard- The farm where wine grapes are grown for wine
production.
• Wine grapes- Special grapes used for wine production .
• Viticulture- The science, cultivation and study of grape
growing.
• Fermentation- The process by which grape sugar turns into
alcohol and carbon dioxide.
6
• Winery- A winery is a facility where fruit, usually grapes, is
processed into wine. Some wineries are located on the
same site as the vineyard whose grapes they process,
while others process grapes they purchase from vineyards
many away from their production site.
• Clarification- umbrella term for a host of processes
designed to ensure wine is crystal clear, including fining,
filtration and refrigeration.
• Treading(Crushing)- an important winemaking operation
involving literally pressing the juice (white wines) or
astringent press wine out of the skins.
• Stabilization- umbrella term for all the winemaking
operations designed to stop wines developing a fault in
bottle such as a haze, cloud or fizz, no matter what the
storage conditions. It is practiced most brutally on everyday
wines.
VITICULTURE
While the native territory of Vitis vinifera, the common grape vine,
is a band of area from Western Europe to the Persian shores of
7
the Caspian Sea, the vine has demonstrated high levels of
adaptability and will sometimes mutate to accommodate a new
environment after its introduction. Because of this Viticulture can
be found on every continent except Antarctica.
8
Process
After the harvest, the grapes are crushed and allowed to ferment.
Red wine is made from the must (pulp) of red or black grapes that
undergo fermentation together with the grape skins, while white
wine is usually made by fermenting juice pressed from white
grapes, but can also be made from must extracted from red
grapes with minimal contact with the grapes' skins. Rosé wines
are made from red grapes where the juice is allowed to stay in
contact with the dark skins long enough to pick up a pinkish color,
but little of the tannins contained in the skins.
9
Variations on the above procedure exist. With sparkling wines
such as Champagne, an additional fermentation takes place inside
the bottle, trapping carbon dioxide and creating the characteristic
bubbles. Sweet wines are made by ensuring that some residual
sugar remains after fermentation is completed. This can be done
by harvesting late (late harvest wine), freezing the grapes to
concentrate the sugar (ice wine), or adding a substance to kill the
remaining yeast before fermentation is completed; for example,
high proof brandy is added when making port wine. In other cases
the winemaker may choose to hold back some of the sweet grape
juice and add it to the wine after the fermentation is done, a
technique known as süssreserve.
• The grapes
• Crushing and primary fermentation
• Crushed grapes leaving the crusher.
• Pressing
• Pigeage
• Cold and heat stabilization
• Secondary fermentation and bulk aging
• Malolactic fermentation
• Laboratory tests
• Blending and fining
• Preservatives
• Filtration
• Bottling
10
SWOT Analysis
Strengths Weaknesses
• Indian wine consumption has grown • Wine remains an elite taste.
25-30% annually over a 5 year
period. • Wine is difficult to store in India due to lack
of cellars and refrigeration.
• Good climate for grape growing
• Less than 50 percent of the population is
• Urban population is increasing. legally old enough to drink (25 yrs. old).
• Youth are craving an alternative to • 400 million persons are 18 years old or
hard liquors and developing a more younger.
refined taste.
• Poor awareness of wine and infrastructure.
• Wine is becoming more acceptable
to women and youth.
Opportunities Threats
• 100 million persons will be legally • The Indian constitution discourages
allowed to drink alcohol (25 yrs. old) alcohol consumption.
in the next 5 years.
• Wine viewed as a “sin” by some.
• Supermarkets are emerging to
support wine distribution • Indians still prefer whisky.
infrastructure.
• Advertising for alcoholic beverages is
• Domestic market with increasing banned.
disposable income.
• Domestic wine production is coddled by
• Growing tourism industry. state governments.
11
Present Scenario of wine industry in India
14
4. To impart wine blending techniques.
5. To explore domestic and international markets and
6. To help farmers by setting up of a ‘Mother Unit’ for
manufacture of wines.
Both the Indian wine market and the indigenous wine industry are
in their nascent stages, but growing by leaps and bounds. Fifteen
years ago there was no locally made wine that was drinkable. Now
there are three significant wine makers, all family-owned
businesses, the Chougules, the Grovers and the Samants. There
is also great interest in wine makers from France, Italy, Australia,
South Africa, America, and Chile to enter the Indian market.
During the year 2005, the total annual production of wine in India
was 6.214 million litres, out of this 5.4 million litres is produced in
Maharashtra alone that comprises 2.54 million litres of red wines,
2.69 million litres of white wines, 0.15 million litres of sparkling and
0.036 million litres of rosae wines. This is a very small fraction as
compared to world’s annual production of 32,000 million litres. The
country also imports 72,000 wine cases (9 litres/case) in a year
where 32,000 cases are bottled in origin and remaining 0.36 m
litres are imported in bulk flexi bags and subsequently bottled by
Indian wineries. Besides this, about 12,000 –15,000 wine cases
are sold through gray market.
17
Table wines account for 85 per cent of the market and expensive
varieties of vintage wines account for the remaining 15 per cent.
However, as compared to other wine-producing nations, the
domestic wine consumption is very low. Indian wines have to go a
long way to gain recognizable positions in the world.
The flip side of the industry is that of the 762,440 cases sold every
year, only 46,000 cases of sparkling wine and champagne are
consumed in India. In contrast the figures of other drinks are: 37
million cases of whisky, 11 million cases of brandy and nine million
cases of rum. Industry officials believe that the market will grow
rapidly once the government drops import duties on bulk (currently
at 108 per cent) and on bottled wines
One of the other reasons why wine drinking has not caught on is
that quality wines are priced relatively high. Since the volumes
are low, production costs are high, as are taxes. In all hot
countries relatively new to wine, both local and imported wines are
clearly extremely vulnerable to poor storage and transport
conditions. The main constraint in achieving the quality goal is the
fact that the quality compliance is very poor among the wine
manufacturers.
Chateau Indage
Grover Vineyards
Fifteen years ago, the Grovers took on the task of reviving wine
drinking in India. The company, together with Mr. George Vesselle
accepted the immense challenge of growing for the first time
French varieties of grapes, suitable for wine production in India.
Grover Vineyards is jointly owned by Kanwal Grover and Veuve
Cliquot. Kanwal Grover is advised by two top French winemakers,
Michel Rolland and Georges Vesselle. The vineyards are planted
20
at 2,000 feet above sea level and some varieties can produce
two crops a year. Still white and red wines from Bangalore Purple,
Cabernet Sauvignon, Shiraz and Thompson seedless grapes are
made under the supervision of winemaker Bruno Yvon. The white
is medium-dry and fairly bland; the red is cabernet-style with good
depth of fruit.
21
Sula Vineyards
The most recent entrant into the Indian wine market is Sula,
complete with labels of almost California sophistication. This
winery was started in 1998 and setup about seven years ago
near the town of Nashik, 200 km north-east of Mumbai, at an
altitude of 600 metres, by Mr. Rajiv Samant, a Stanford trained
software engineer and a returnee from Silicon Valley, USA.
Initially, he was trying to plant Alphonso mango trees, but he found
that his land near Gangapur Lake is similar to Napa valley in the
USA. He, then, turned to viticulture and wine making. He built a
winery with the help of Mr. Kerry Damskey, a wine maker from
Sonama county in California and planted Chenin Blanc and other
wine varieties. The winery was designed by Mr. Rahul Mehrotra,
Mumbai’s leading architect.
The Sula winery is growing rapidly during the last few years,
which actually indicates the potential of Indian wine industry. The
annual turnover has increased from Rs 55 million in 2002-03 to
Rs 180 million in 2004-05. The sales have increased from 20,000
cases in 2002-03 to 70,000 cases in 2004-05, out of which 4700
cases were exported. The company plans to sale over 1 million
bottles abroad, during 2005-06, for which they have doubled their
annual capacity from 0.75 million litres to 1.5 million litres.
Sula Brut, Sula Seco and Sauvignon Blanc will be some welcome
additions to India’s smarter wine list. Sula wines are available in
finest hotels and restaurants in India, which includes premier hotel
chains like J.W. Marriott, Grand Hyatt and Taj Hotels. The
company feel proud to mention that their wines are available at
‘Lavinia’ the France’s largest wine shop and are imported by ‘M/s
22
Gaja Distribuzione’ of Italy, who also produces Italy’s most famous
eponymous wines. Sula wines have been exported to US, UK,
France, Italy, Canada and Ireland.
23
Major Wine markets of the World
Classification of Wine
24
that were used. Depending on the grape variety and wine-making
technique, wines can be white, red, or pink in color. Most table
wines are fermented until they are dry i.e, all the grape sugar has
been turned to alcohol by the yeast. Slightly sweet or off-dry wines
are made by stopping the fermentation before all the sugar is gone
or by adding grape juice back to the wine afterwards.
Oak wood vats and barrels are required to mature good wines.
This is a very expensive input for any winery since such material
can only be imported from European continent and other
countries. Use of large vats is difficult due to high temperatures in
tropical region. Hence small barrels are used by some big wineries
in temperature controlled rooms to mature high value wines
(Photo). Sparkling wines are prepared by only big wineries so far.
Special kind of bottles sustaining high pressure of trapped gas and
special device to gradually tilt the bottles during secondary
fermentation are imported. Wine bottles, corks, labels and silver
foils are also imported from outside India.
26
IMPACT CATEGORIES AND IMPACT ASSESSMENT
METHODS
27
• depletion of fossil fuels and minerals
The resources and emissions used in the model create and relate
to all above mentioned environmental impact categories. Here
only groups of resources and emissions relevant are indicated to
distinguish different process stages:
• service data group (transport, packaging of wine and washing
of bottles)
• product data group (production of 1 litre of wine and 1 glass
bottle)
• waste data group (recycling and land filling waste scenario).
29
ETH-ESU
Diesel stock
Diesel 0.01252 kg Australia 96 System A,B
Europe S
Proc
Electricity France BUWAL
Electricity 0.334 MJ Australia B
B250 250
30
PROCESSES AND ASSUMPTIONS
Processes required in the production of wine grapes include
chiefly Irrigating and Fertilizing. Values relevant for these
processes were not found despite their importance in the process.
Moreover, their impacts are accounted for wholly in the EPD and
Australian documents which tabulate emissions, fuel consumption
and electricity required for their employment. Therefore, the
processes at hand and their SimaPro input hold no reference and
are simply affixed to the database to create a more realistic
scenario for vineyard activities. Their data does not include input
of fertilizer and pesticides, so subsequent addition of this was
necessary. (Australian Wine Industry, 2003)
Transportation is also required in the shipment of grapes, various
vineyard chores and machinery used. However, their emissions
and impacts are accounted for in the use of fuels (petrol, diesel,
and LPG) and emissions of CO2, CFC’s and Methane. Therefore,
no transportation mode is accounted for in the data as given.
31
The wood which was input into the system is the wood needed for
posts for vineyard structure (i.e. holding up the vines). Values
were obtained once again from the Australian database and based
on 1 hectare of vineyard. (Australian Wine Industry, 2003)
OUTPUTS
32
0.0806 CAS number-
Oxygen Oxygen EPD A,B
kg 007782-44-7
0.0018 CAS number-
Methane Methane EPD A,B
kg 000074-82-8
0.016
Wood Posts Wood Wastes Australia N/A B
kg
33
WINERY ACTIVITIES
INPUTS
34
The preceding table shows the inputs from the winery activities.
The data for the winery stage has been collected mainly from
Australian and EPD documents. Of further note, ‘Grapes for
Winery’ refers to the datasheet created previously in SimaPro.
Inputs to the system consist nearly of only grapes, different energy
sources, SO2 as additive, water and cleaning products.
35
OUTPUTS
36
Boxed Wine Strengths and Weaknesses
Wine bottle
A bottle showing the translucent green of many wine bottles
Sizes
Side-by-side comparison of champagne bottles. (L to R) On
ladder: magnum, full, half, quarter. On floor: Balthazar,
Salmanazar, Methuselah, Jeroboam
37
INPUTS
38
energy resources, the emissions into the environment and the
production of waste.
39
ASSUMPTIONS AND LIMITATIONS FOR BOTTLING
In the bottling process there are some limitations and assumptions
to be made about all of the materials needed for the bottling
process. Subsidiary products (e.g. glue, ink, etc.) are not included
due to absence of information available and the incredibly small
amount of employment of the products respectively. Water
resources are also automatically included in the washing bottles
stage (see Appendix B, Bottling).
Fuels and electricity used to produce input materials are
automatically taken into account of SimaPro Database catalogue
(see Appendix B, Bottling).
Amount of fuel and electricity used for filling of bottles is not
calculated due to avoid the overlapping. Of further note, overall
electricity consumption for Winery Activities includes bottling in its
calculations; therefore it is not necessary to double the amount of
electricity.
OUTPUTS
Quantity and diversity of outputs are not well defined due to lack of
gathered information. There are no outputs from specific
databases. Only a small number of separate outputs from
SimaPro data catalogue are available for the report making. (See
Appendix B)
40
TRANSPORTATION PHASE
Transport operations described are associated with transport
between the winery facilities and consumption phases. This stage
covers loading ready bottled wine in La Rochelle, France harbour
and transporting it to Gothenburg, Sweden harbour in a vessel by
sea. Other transport activities which occur from the winery facility
to the harbour and from Gothenburg harbour to secondary
consumers are not included. The former is assumed to have
relatively small environmental effect and therefore is cut off. And
the later transport to secondary consumer was not taken into
account because of difficult variability of local (Swedish) consumer
network.
INPUTS
For the modelling of the transport phase only one process stage
from SimaPro is used, to show the shipment process from La
Rochelle to Gothenburg. For this transport by boat, the index
“tonne-kilometres” is applied. The given index is considered as a
multiplication of the distance with the amount (weight) of goods
transported. In the present case the calculations are shown for the
transportation of one bottle of wine in Appendix A, Transport for
further understanding.(Volvo Ocean Race, 2001)
OUTPUTS
There is a wide range of outputs possible from SimaPro Database,
such as emissions to air, water waste (see Appendix B,
Transportation). All emissions are automatically included in the
program and therefore they do not require more specific
calculations or assumptions.
WASTE ACTIVITIES
41
Waste activities take place in the final part of the studied life cycle.
They comprise a certain number of waste landfill and recycling
operations and transportation of used wine bottles from consumer
to a disposal phase. It is assumed that waste handling has only
mono outputs locating within the system boundaries. Therefore
allocation procedures are not required for correct calculations.
INPUTS
OUTPUTS/EMISSIONS
There is no need to define specific outputs and additional
calculations for them because in the given case all required
outputs are accounted for from the research in the SimaPro
catalogue. The list of emissions can be founded in Appendix B,
Transport.
Life Cycle Assessment: Wine vs. Eco-Wine 17
RESULTS
43
44
WEIGHTING OF IMPACT CATEGORIES FOR WINE LIFE
CYCLE
Hereafter, single score analysis was produced to find the
significance of impacts, and moreover their similarities. Based on
the results of the flow diagram, Figure 1 of Appendix C shows the
three main stages, which have relatively similar scale of impacts.
These main stages can be classified as the Wine (1L), Wine Bottle
and Transport stage. Their overall impacts vary from 32.5 % (wine
bottle stage) to 40.9 % (transport). Moreover, the relevant effect of
the recycling process should be taken into account, which
accounts for -11%. Refer to Figure 1 in Appendix C for further
review of the preceding discussion.
Given that fossil fuels account for the largest impact in the life
cycle for the wine production, the relative magnitude of the
processes impact on fossil fuel consumption was subsequently
measured. Figure 2 of Appendix C illustrates the wine production
flow chart for fossil fuels. The figure should help to find where
fossil fuels have high impact source. The main causes are:
• Production of crude oil used in transport stage.
• Packaging glass production stage.
• Vineyard activities, especially irrigation and diesel use and
pesticide production.
45
A single score analysis for each main life cycle stage, Wine
production, wine bottle production and transport was then
produced and results can be seen in Figure 4 of Appendix C. In
other words, this single score assessment produces the overall
impact of each aspect. Chiefly, transport by container ship is the
most harmful, probably due to the large transport distances from
France to Sweden. Transport is then followed by wine production
and glass production. It is worth noting that the fossil fuels impact
category remains similar in all the stages, while respiratory
inorganics and climate change categories make the difference in
transport and wine production respectively.
46
Why the Wine Industry Should Care About Global Warming
"If you increase carbon dioxide (CO2), you increase the rate of
photosynthesis. If the phenology of budburst shifts, it will affect the
end quality; veraison will begin in the beginning of July." Seguin
concluded that total warming is greater over continents, hence, the
greater effect upon the Northern Hemisphere vs. the Southern
Hemisphere. Western Europe winter warming will increase 1 to 2
degrees in France and Spain, 3 to 4 in summer, excepting
Portugal: "It will be difficult to survive in central Spain."
47
Seguin noted that Alsace has seen a rise in alcohol level of 2
degrees Celsius over the past three decades, with harvest shifting
from October 1 to September 1. Projections for France by the end
of the 21st century have three weeks more advanced maturing
than what we see currently. With increasingly milder winters,
dormancy will begin earlier as will the ripening rate. Oceanic
events, such as the slowing of the Gulf Stream, will have a greater
impact upon global warming than atmospheric events (such as the
emission of greenhouse gases).
What Seguin did make clear is that there's no turning back: "If we
emit less, there will be more warming; if we emit more, there will
be more warming," he warned.
48
subsequently, erosion. The initial vegetation period would advance
by one to two months. With a greater water deficit for an area
already suffering, Sort recommended high-efficiency irrigation
systems in areas not currently being irrigated.
50
ALTERNATIVES
The compost use effect then totals to only 2.92% with the analysis
of single scoring of the total eco-wine production stage, which
means a reduction of nearly 20%.
On the other hand, this investigation focuses primarily on the
impact in only the production of eco-wine and tests should be
subsequently run on the overall wine life cycle. According to
51
Figure 3 in Appendix D and Figure 2 of Appendix C, the output of
1L of wine based on single scoring analysis sums up to only
32.5% of the overall impact, compared to 37,2% from producing
common wine.
CONCLUSIONS
In regards to the aims set out at the beginning of the study, the
following results were
Obtained from the research the crucial activities, and thus the
most significant impacts were identified.
The conclusions that are drawn from the results are outlined as
follows:
• Fossil fuel impact category has, by far, the most significant
impact.
• Recycling produces a positive effect.
• The three stages (wine production, glass production and
transport) have similar overall impacts.
• Transportation creates the largest impact between the three
stages. However, impacts from transportation are relative to
distances. In this case, wine bottles are transported from
France to Sweden, but this does not always hold true in
every case but only for the given specifications. Therefore,
transport should not be our main goal when trying to
decrease the wine’s life cycle impacts.
• On the other hand, packaging glass production has a
significant impact. Nevertheless, most of the wine bottles
are recycled at their end of life which alleviates this problem
by balancing the impacts.
52
• In conclusion, efforts should focus on environmental
impacts associated with the wine production (grape
harvesting and winery activities).
53
Wine vs. Eco-Wine production analysis:
• In the previous chapter differences between normal wine
and eco-wine have been analysed. The results confirm that
eco-wine is slightly better than normal wine. However, the
assumptions made may not be accurate. It is most likely
that higher amounts of compost have to be used in order to
achieve the same fertilizing efficiency. Besides, some other
kind of inputs apart from natural pest predators could be
needed to control pests.
• Ecological wine, although not proven to hold the greatest
decrease in impacts to the environment, holds high regard
in its attempt to alleviate the impacts. The process seems
to be more of a ‘labour of love’ by the vineyard and winery
owners, and therefore embraces a special classification for
the exclusive wine connoisseur.