Energy Consumption in the Wine Industry
Wine has had a place on the table for centuries. As a substantial component of industrial agriculture worldwide and an integral part of many regional economies, vineyards and wineries will also play an important role in lowering carbon emissions globally.
Wine’s Global Importance
Industrial wine production accounts for 0.34% of global economic activity and 1.3% of European cumulative GDP. Wine-related tourism is also a crucial attraction for local economies the world over. The industry was valued at $441.6 billion in 2022 and is forecast to grow at 5.90% CAGR through 2030.
The industry is still dealing with the new realities and habits of wine enthusiasts after the pandemic. While regional and global travel has largely recovered, many consumers have adopted new purchasing habits that include more direct-to-consumer sales. While this may increase sales in the long run, the growing market has also led to increased competition and, in some areas, lower margins due to increased labor, energy and go-to-market costs associated with shipping.
Energy Management in Wine Production
Energy consumption in the wine industry is often measured within two distinct phases of wine production.
Agricultural – The agricultural elements include fertilization, tilling, pruning and harvesting. Many of these elements of production involve the direct and indirect use of fossil fuels and petrochemicals.
Manufacturing – Manufacturing begins as soon as the grapes are crushed and last through fermentation, pressing, packaging, and bottling.
Nearly 90% of total energy consumption in winemaking occurs during the agricultural phase of production. Ultimately, the electrification of tractors and vehicles, plus natural non-chemical pesticides will be needed to lower the industry’s climate footprint.
Wine Energy Efficiency: Areas To Improve
The most cost-effective and realistic opportunities to lower energy consumption, for now, is in the manufacturing stage. Over 50% of wine manufacturing’s energy use is during pressing and fermentation, which often requires the careful temperature and pressure management of huge tanks.
Vineyards can also create efficiencies by addressing energy consumption during the bottling and storage phase – and Keen can help. Depending on the facility, there are often ways to lower HVAC and lighting costs without any adverse impact on the product or worker safety.
Temperature and environmental control are critical to winemaking, but there are ways to lower carbon emissions. Some companies are adding on-site renewable energy production with rooftop solar panels, which provide reliable energy during blackouts and lower exposure to energy price volatility. Other tactics include running bottling equipment at night, when energy rates are lower and temperatures are cooler, too.
How Much Energy Per Bottle of Wine?
A 750 ml bottle of wine takes roughly 2.22 MJ of energy to make, which is less than 1/10 of a tank of gas. But the massive and growing scale of the wine industry makes 2.22 MJ massive in the aggregate; the UN reports more than 36 billion bottles of wine are produced each year.
Each bottle produced generates about 1.28kg of CO2 or the equivalent of driving about 3 miles.
One Size Never Fits All
Wineries have different energy challenges based on the size of operations, the reliability of local utilities, location and regional climates. Each organization requires an in-depth and customized approach to identify the most cost-effective ways to improve energy efficiency.
With Keen, you’ll get a comprehensive energy audit and a detailed plan of action designed specifically for your facilities. See what Keen can do for your energy consumption – get in touch with us today!