Projektbeschreibung
Weinbereitung für einen gesünderen Planeten
Die Weinindustrie kann einen Beitrag dazu leisten, den Klimawandel abzuschwächen und Treibhausgasemissionen zu reduzieren. Das EU-finanzierte Projekt REDWine schlägt ein innovatives Kreislaufwirtschaftsmodell vor, das es Weinherstellern ermöglichen wird, ihre Flüssigabfälle und Abgase effizient und gewinnbringend aufzubereiten. Das Konzept ist das Ergebnis einer starken Synergie von biobasierten Industrien und konzentriert sich auf die Nutzung von biogenem CO2 aus dem Weingärungsprozess, um Mikroalgenbiomasse zu erzeugen und zu verwerten. REDWine wird eine einfache Bioraffinerie in einer Weinkellerei errichten, um nachhaltige, kostengünstige Inhaltsstoffe für Lebensmittelformulierungen, Kosmetika, landwirtschaftliche Zwecke und die Weinherstellung zu gewinnen. Das Projekt wird vom Weinbauverband AVIPE in Zusammenarbeit mit 11 branchennahen Organisationen geleitet.
Ziel
Motivated by an urgent need to mitigate climate change and, particularly, to reduce greenhouse gas emissions from food value chains, REDWine focuses on the utilization of biogenic carbon dioxide (CO2) from the wine fermentation process for microalgae biomass production and valorisation. A powerful synergy across bio-based industries results in REDWine’s innovative circular business model, which allows wine manufacturers to efficiently treat their liquid and gaseous effluents while profitably diversifying their revenues through the valorisation of Chlorella biomass into multiple high-value ingredients. The REDWine concept will be realized through the establishment of an integrated ‘Living Lab’ demonstrating the technical and economic viability of a system for collection and storage of the off-gas and liquid effluents of a 20,000L wine fermenter and its adaptation to microalgae cultivation and energy efficient harvesting technologies, in order to use 90% of the CO2 collected, to produce biomass. REDWine will demonstrate a circular concept through the development of a simple biorefinery to be deployed in the winery which will yield sustainable and cost competitive ingredients for food formulations (protein and fatty acids), cosmetics (peptides, carotenoid rich oils and active polysaccharides), agriculture (carbohydrates as vine biostimulants) and wine production (proteins for wine clarification). The proposed REDWine solution is expected to reduce the GHG emissions of the entire wine production value chain by at least 31% while potentially generating over €15M in revenues and creating 45 new jobs for a 7ML size winery on a 3-year time horizon. REDWine is led by primary producers, the AVIPE wine producers’ association, in partnership with 11 other very committed entities, including 7 SMEs, 1 LE, 2 RTOs and 1 UNI. The proposed consortium assures the all the needed multidisciplinary knowledge and a level of redundancy required for effective implementation of the project.
Wissenschaftliches Gebiet
- agricultural sciencesagriculture, forestry, and fisheriesagriculturehorticultureviticulture
- natural sciencesbiological sciencesbiochemistrybiomoleculesproteins
- natural sciencesbiological sciencesbiochemistrybiomoleculeslipids
- agricultural sciencesagricultural biotechnologybiomass
- engineering and technologyindustrial biotechnologybioprocessing technologiesfermentation
Schlüsselbegriffe
Programm/Programme
- H2020-EU.3.2. - SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy Main Programme
- H2020-EU.2.1.4. - INDUSTRIAL LEADERSHIP - Leadership in enabling and industrial technologies – Biotechnology
- H2020-EU.3.2.6. - Bio-based Industries Joint Technology Initiative (BBI-JTI)
Thema/Themen
Aufforderung zur Vorschlagseinreichung
Andere Projekte für diesen Aufruf anzeigenFinanzierungsplan
IA - Innovation actionKoordinator
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