May 2021 - May 2025
Increasing microalgae biomass feedstock by valorizing wine gaseous and liquid residues
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. REDwine aims to demonstrate the technical, economic and environmental feasibility of integrating off-gas from red wine fermentation (rich in CO2) and winery liquid effluent in the production of Chlorella biomass and extracts to incorporate in food, cosmetics and agricultural products. The REDwine concept will be realized through the establishment of an integrated Living Lab demonstrating the viability of the system at TRL 7. The proposed REDWine solution is expected to reduce the greenhouse gas 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.
HORIZON 2020 - BBI
AVIPE – Associação de Viticultores do Concelho de Palmela (PT), LEITAT Technological Center (ES), INLECOM (IE), LIPOTEC (ES), Algama (FR), Pervatech (NL), COLDEP (FR), NOVIS (DE), IPS – Instituto Politécnico de Setúbal (PT), IDENER (ES) and LNEG – Laboratório Nacional de Energia e Geologia (PT).
Installation and operation of microalgae production unit integrating winery gaseous and liquid effluents