Goal 13. Familia Torres designs a pioneering system that captures and reuses carbon dioxide from wine fermentation

Torres Family Designs An innovative system for capturing and reusing carbon dioxide from wine fermentation, which has already started in its facilities in Pacs del Penedès during this harvest with excellent results. It is a pioneering circular economy project that will allow the winery to reduce its carbon footprint to mitigate climate change.

This system It consists of conditioning fermentation tanks so that the carbon dioxide released during the wine fermentation process can be directed towards large balloons, placed on top of these tanks. As the wine ferments and releases carbon dioxide, it is captured inside balloons that inflate. By means of an air compressor, the gas is compressed to a pressure that allows it to be transferred to another tank where it is stored, for later reuse as inert gas to fill the tanks in which the wine is located to avoid oxidation.

The use of carbon dioxide or a mixture of carbon dioxide and nitrogen in passive wine tanks is one of the most common methods of protecting wine. Normally, this CO2 is supplied by the gas supplier, who buys it mainly from oil refineries, and therefore has a carbon footprint associated with it. While that, the carbon dioxide produced by fermentation is not of fossil origin, but the same carbon dioxide that was absorbed by the vine through photosynthesis., so it is practically pure and considered emission-neutral.

as Miguel A. Torres, President of the Familia Torres, “Every ton we are able to recover and reuse means a ton less in our carbon footprint, as well as savings on the winery’s CO2 supply bill. This system is efficient and profitable and we will share it with other wineries so that together we can significantly reduce the use of CO2 of fossil origin. old “.

With this innovative solution, as a result of several years of research and testing under CCR (Carbon Capture and Reuse) technologies, Familia Torres estimates that it will be able to capture and reuse about 20 tons of CO2 per year, equivalent to a third of the gas that the winery acquires. During this harvest, Familia Torres put this system to the test by installing three balloons connected to seven fermentation tanks with very satisfactory results. He intends to expand the facility for the next harvest to further reduce carbon emissions. Since launching the Torres & Earth Environmental Program in 2008, Familia Torres reduced 34% of bottle CO2 emissions across its entire range (direct and indirect) and aims to reach 60% by at least 2030.