A Technical Guide for Wine Producers

RECENT ARTICLES   |   WYNBOER HOME A CLEAN AND GREEN WINE INDUSTRY Calculating a cellar's carbon footprint by Charl Theron The importance of the so-called carbon footprint as one of the calculations that may be done to quantify the impact of environmental pollution, has been emphasised at international and local government level. Local wineries appear to be unaware of its importance. In the long term this may impact negatively on the sales of their wines. The extent of hothouse gas emissions that may be measured by the carbon footprint is enormous. In 2000 the USA emitted 6 928 million tons in CO-equivalent, compared to the 417 tons of South Africa (Bonthuys, 2008). According to recent newspaper reports local businesses may in future be compelled to reveal their carbon footprint (Tempelhoff, 2008). Should this become applicable to wineries, it follows that the wineries will have to use a method of calculation to determine whether the cellar is making progress or not in respect of the extent of its carbon footprint. In order to calculate a winery’s carbon footprint, an International Wine Carbon Calculator has been developed (www.ipw.co.za, www.wfa.org.au). The method of calculation consists of various sections that address specific winery usages or activities. The most important of these may be summarised as follows: The fuel consumption of vehicles. The fuel consumption of static equipment. The losses of refrigeration gases such as freon. The use of carbon dioxide in the cellar. The use of fertiliser. The dumping of liquid and solid winery waste. The consumption of electricity and other sources of energy. The influence of various packaging materials such as containers, bottle closures and wood products. The use of contract equipment such as contract transportation and mobile bottling. The impact of the transportation of wine to the various markets. Last year three postgraduate students from the Viticulture and Oenology Department at Stellenbosch University calculated the carbon footprint of 3 different local wineries as a project, using the International Wine Carbon Calculator mentioned above. The pressing capacity of the cellars ranged from 170 to 11 400 tons and the carbon footprint from 0,1 to 1,0 tons of carbon dioxide per ton of grapes pressed. The bigger winery obviously had the lowest value, inter alia because its unit impact was higher. Other factors obviously played a role. This being such a topical issue, the observations of the students doing the calculations were an eye-opener. The method of calculation is complex and not user friendly. If cellars are expected to make use of this method, it requires serious attention. It is disconcerting to learn that some cellars do not know anything about the carbon footprint. Many cellars do not have the basic data such as fuel and energy consumption figures or particulars of cellar runoff with which to do the calculation. Cellars that are interested in having their carbon footprint calculated, may contact the following students for assistance: Marié Bezuidenhout, marieb@elsenburg.com Elda Lerm, elda@sun.ac.za Anton Nel, chardonel@absamail.co.za. References Bonthuys, J. 2008. Lande wag vir G8 se kweekhuisstappe. Die Burger, 27 May 2008: 13. Tempelhoff, E. 2008. Ondernemings sal hulle koolstofvoetspoor moet wys. Die Burger, 20 November 2008: 18.

Wynboer is incorporated in WineLand, magazine of the SA wine producers. Subscribe to WineLand Visit our sister sites: South African wine farmers' representative organisation Facts, figures, contact details and much more in the 2009/10 Directory

UP	COPYRIGHT (C) 2000 WineLand