De Marco I., Iannone R., Miranda S., Riemma S., 2015, Reduction of Carbon Dioxide Emissions during the Vinification Stages of a White Wine Produced in Italy, Chemical Engineering Transactions, 43, 2173-2178.
In the last twenty years, the worldwide interest regarding environmental aspects has consistently increased. Despite the wine’s industry has been always considered as environmentally safe, some research has shown that a large number of environmental concerns can be associated with the wine’s production. In this study, the environmental emissions, with particular reference to carbon dioxide, related to the vinification stages of a high quality white wine produced in Campania (Italy) were determined using a Life Cycle Assessment (LCA) analysis. An in-depth analysis was performed aimed at proposing alternative solutions that assess the reduction of environmental emissions of the more critical stages. The emissions to air were reported to the chosen functional unit (a 0.75 L bottle of wine). The study was performed, according to the international standards ISO 14040 and ISO 14044, using SimaPro 8.0.3 software and the Ecoinvent database.
