The Australian Wine Research Institute
Carbon balance of the wine trade, and the significance of using carbon intensive 750 ml glass bottles, poor recycling rates, problems of glass bottles with weight and volume on storage/transport costs, implications on wine value chain of moving away from glass; finally the future of fermentation (and sparging) CO2 release to the atmosphere; are wineries committing environmental vandalism with this process? what to do about it?.
Download the presentation here: Porto Protocol 2021_Kieran
Central Queensland University, Australia
The use of pyrolysis to utilize present waste streams from vineyards and wineries. Firstly, she will describe pyrolysis, and discuss why it is different from combustion, and what are the implications for carbon emissions. What are the products of pyrolysis, and how may they be used? Syn gas, vinegar oil, biochar etc. She will discuss the amount of vineyard residues as pruning’s, (about 20% grape production) and how they may be readily mechanically baled, collected, stored and air dried before chipping and hydrolysis. Grape stalks are about 5% of crop weight and are easily dried. Pomace (over 20% crop weight) depending on whether from red or white ferments may require drying but is a substantial source.
Dornload the presentation here: Portoprotocol_Heena
Alternative packages, what are desirable attributes, what are carbon footprints, and what do we know about consumer reaction and wine consumers environmental concerns.
Download the presentation here: Mitigating Climate Change_R Halstead slides
DR. RICHARD SMART . AUSTRALIA
Viticulturist and International Consultant at Smart Viticulture
Dr Richard Smart is an Australian viticultural scientist with 57 years in the grape and wine industry, and a grandfather of four. His professional experience has been in environmental physiology, canopy management and climate effects on grapevines and wine. His work has been as researcher and teacher, and more recently as international consultant. Dr Smart has visited over 30 countries and their wine regions while giving lectures and consulting.
Richard’s interest in matters to do with climate change was in the 1960’s, using an infrared gas analyser to measure carbon dioxide in air, and hence photosynthesis. In 1970 during PhD studies at Cornell University he heard that increasing CO2 in the atmosphere would result in global warming, due to infrared absorption. He has studied and lectured and written about the impact of global warming on the grape and wine sector, and was the first to raise this issue at OIV General Assembly in the 1980s.
Richard’s scientific background and travels have given him a perspective on the climate crisis and the future of the world wine industry. Because of the very strong variety by regional climate interaction affecting wine quality, this sector will be one of the agricultural industries most affected by climate change. Yet, despite this, action the climate crisis on wine is not widespread; further the limited interest that exists extends mostly to adaptation. The more ethical and relevant issue of mitigation is barely discussed. Continuing use of 3 century-old packaging, and release of fermentation CO2 to the atmosphere characterise the sector
The Australian and New Zealand wine industries have pledged to be carbon neutral by 2050. Where are the others?
TIAGO ALVES DE SOUSA . PORTUGAL
Owner and winemaker at Alves de Sousa
Born in a family with strong roots in the Douro, Tiago studied Agricultural Engineering in the University of Trás-os-Montes e Alto Douro (UTAD), being distinguished with the awards “Foundation António de Almeida” and the “Merit Scholarship” given to the best student of the degree. After some periods of vintage training and a passage at the Institute of Viticulture of the Università Cattolica de Piacenza (Italy) he joins officially his family’s winery in 2002. In January 2011 Tiago concluded a PhD in Viticulture and Oenology at UTAD. Today he’s responsible for the production of all the Alves de Sousa family’s Douro & Port wines, with a key contribution to the “Producer of the Year” award won in 2006, for over 300 medals in International Wine Competitions and for some of the highest classifications of Portuguese wines in the main international publications. Along with his work in the wine production, his passion for science brought him back to the academic world as a Professor at the “International Vintage Master” (involving 8 Countries) and since 2020 as an Invited Professor of Oenology at UTAD. He’s also a judge in some of the most important international wine competitions (in the UK, China, Germany, Belgium, etc.). In 2017 Tiago’s work was distinguished with the “National Winemaker Award” (by the Honorary Order of Santa Maria de Ossónoba) and got a double nomination for the awards “Winemaker of the Year” (by mag. “Wine – A Essência do Vinho”) and “Winemaker Generation XXI” (by mag. “Paixão pelo Vinho” ). In 2020 he was distinguished with the “Oenology Award 2020 – Douro + Sustainable” by the Port & Douro Wine Institute.
KIERAN HIRLAM . AUSTRALIA
Senior Project Engineer at The Australian Wine Research Institute
Kieran Hirlam is a Senior Project Engineer within Commercial Services at the Australian Wine Research Institute (AWRI). Kieran’s work over the last 7 years has focused on sustainability within the wine and agriculture sectors. Kieran has been involved in life cycle analysis for individual wineries striving to become carbon neutral, as well as big picture environmental foot printing to understand the impacts associated with alternative packaging for numerous suppliers. He has also delved deeper into understanding waste transformation opportunities within the wine industry and broaden this to other agricultural and horticultural sectors.
HEENA PANCHASARA . AUSTRALIA
Lecturer – Engineering US Patent Award for Lead Invention at Central Queensland University, Australia
Dr. Heena Panchasara is a Tenured Lecturer at Central Queensland University (Melbourne). Dr. Panchasara’ s work over the last decade has been very focused in finding solutions to apply novel renewable clean fuel and develop innovative technology that can leverage the usage of all types of biofuels as well as waste derived fuels. Dr. Panchasara has been involved in production and application of winery waste derived clean biofuels into both power generation and auto engines. Currently lot of her work focuses on understanding the fuel production using pyrolysis technique and creating pathways to apply this into transforming how winery and other agricultural waste can be mobilized and utilized on site as well.
RICHARD HALSTEAD . UK
Co-Founder and COO at Wine Intelligence
Richard is co-founder and COO at Wine Intelligence. He leads the company’s strategy practice and works closely with multinational clients on product development, branding and routes to market projects. Richard’s early working life was spent in business journalism, including spells as a staff writer on the Independent on Sunday and the Mail on Sunday. After taking his MBA, Richard entered the world of wine when he was appointed the first Business Development Manager of Virgin Wines shortly after its launch. Today Richard is in demand as a speaker, writer and lecturer. He is a regular on the international conference circuit. Recent teaching engagements include the OIV master’s programme and the master’s in Wine Business at Trieste University. Richard is a Certified Member of the Market Research Society and holds an MBA with distinction from London Business School. He is a graduate of Brown University.