Evaluating the integration of biogenic CO2 from alcoholic fermentation in carbon dioxide utilization (CDU) strategies: A comprehensive assessment

The present study evaluates the direct CO 2 emissions from fermenters and explores the potential capture of these emissions and further utilisation to produce value-added products. Data collected from a representative Spanish winery have been used to analyse the kinetics of CO 2 release and to calculate the emission rates for different grape varieties. The results obtained highlight a considerable variability in the CO 2 emission rates among grape varieties. Moreover, the study confirms that the CO 2 produced during fermentation can be effectively captured and reused, helping to reduce the overall carbon footprint of such processes at industrial scale. To complete this study, the technical viability of capturing fermentative CO 2 directly from the tanks has also been evaluated. • Evaluates CO 2 emissions from winery fermenters at industrial scale. • Analyzes CO 2 release kinetics in Alcoholic Fermentation Processes. • Confirms feasibility of capturing and reusing biogenic CO 2 . • Assesses technical aspects of CO 2 capture from tanks.