REDUCING THE CARBON FOOTPRINT

Climate change is here and is very real. The average temperature of the Earth has increased by more than one degree Celsius over the last forty years. It doesn’t seem much does it? However, the consequences are of great impact. For example, the grape harvest has advanced an average of ten days ... .Meaning that grapes ripen earlier but in an unbalanced way. When the sugar content is already very high, stalks, seeds and plant parts are still green.

"If the temperature continues to rise, soon we will be making very different wines"

Miguel A. Torres

Prevention better than correction

Sometimes there is no other option but to do a balancing act to get a good wine from a regular vintage. However, if we listen, observe and understand our environment, prevention becomes the best ally for winemakers.

One of the basic points and rationale of the Torres & Earth programme is the firm commitment to reducing the carbon footprint per bottle by 30% by 2020 (compared to 2008).

But how? Albert Bel deals first hand with the project and nobody better than him to shed light on a dark subject.

Is there hope Albert, or is it too late?

Climate change is already a reality and even if we were to stop the emission of greenhouse gases immediately, it would still be felt increasingly for many years. What is in our hands is to avoid a catastrophic impact on the planet, minimizing CO2 emissions and gradually adapting to the new climate reality.

If we are not effective enough in the first part of the recipe, the second bit will be useless. With the Paris Agreement last December it seems that the international community has finally agreed on the need for action to avoid an increase of more than 2°C in temperature and to make an effort so that 1.5°C is not exceeded. These values, which may seem insignificant, represent the thresholds beyond which the effects of climate change will be devastating according to the consensus of the scientific community. We now need to move on from what the piece of paper says to real action, and this is where much work remains to be done.

There are hopeful signs that the transition to a cleaner energy model is now unstoppable, but there are still many obstacles that can make slow down the speed of this change. On the other hand, not everything requires a technological solution, but we will have to rethink many of our lifestyle habits.

If we are not able to meet the target through measures to reduce emissions we will have to plan for carbon capture and storage, which is none other than capturing CO2 and burying it safely underground, or other geoengineering methods that today sound like science fiction. However we must be clear that solutions should be based primarily on reducing emissions.

What are the main causes of CO2 emissions from the activity generated at a winery?

It depends on how widely we look at it. If we focus exclusively on the winery itself, cooling of fermentation and the stabilization of wines make up the most part. Production of steam and hot water would also be a major source of CO2 at an average winery, but in our case we have reconverted to a biomass boiler. If we expand the field of view, we see that the vineyard is also a significant source of emissions, mainly due to machinery fuel and fertilization. Emissions related to the distribution of production, especially by road, aren’t negligible either. But the most important factor in the carbon footprint is that of glass bottles, due to the energy burden associated with the manufacture of this material; therefore it’s important to work with lightweight bottles or look into alternatives to current packaging.

Many people are unaware that during the fermentation process CO2 is also released. In this regard, can you talk to us about the bed of seaweed?

CO2 from fermentation, unlike the CO2 from fossil fuels, does not alter the carbon balance of the planet. However, as a significant amount is produced and in a way that capture is relatively efficient, we have considered the possibility of giving it an alternative use by transforming it into value-added products to displace the use of others with a higher carbon footprint. In this way, we will be contributing to global emission reductions by focussing on a circular economy and an innovative approach.

Algae use up fermentation CO2 through photosynthesis and from them many products can be obtained, such as biofuels or fertilizer, or they can even be used in the treatment of waste water. This is all about capturing CO2 from the fermentation tanks and with it feeding photo-bioreactors where algae grow.

We are currently working with the Technological Institute of the Canary Islands and the Autonomous University of Barcelona with the aim of identifying the algae more conducive to growing in our environment, optimizing the harvesting process and finally converting them into a value added product.

What are the main Torres projects to lessen the impact caused?

The fight against climate change is wide ranging, so we find projects in very different fields. In this regard, the involvement of all areas of Torres is exemplary. To explain all projects here is impossible; those who would like more information can visit www.torresearth.com. But if we must highlight some of the important ones we cannot forget three basic areas: energy efficiency and renewable energy; working together with suppliers; and R+D+i. The first area allows in situ emissions reductions. The second extends the commitment to our entire value chain. And the third acts with an eye to the future.

With renewable energy, photovoltaic solar and biomass are the main features. For some years now, in Pacs del Penedès we have an installation of 12,000 m2 of solar panels, and have recently installed an additional 6,000 m2 for instant self-generated consumption. In total, we have over 1 MW of installed capacity, equivalent to 15% of the electricity needs of the winery. On the other hand, in 2012 a biomass boiler started operating producing 2.6 MW of steam and hot water for cleaning, and has allowed us to reduce gas consumption by 95%.

We have gained many years of experience calculating and verifying our carbon footprint, and we know that if we really want to achieve reductions in impact we cannot limit actions to our own, but also need the cooperation of our suppliers. Therefore we are trying to pass on our commitment to our suppliers, who should also measure their impact and set reduction targets.

And finally, we cannot remain in the present. R+D+i is part of our commitment to the future, not only in winemaking but also in the fight against climate change. Examples include the study of the impact of rising temperatures and the concentration of CO2 in the atmosphere, vineyard adaptation measures to new climate scenarios or the recovery of ancestral grape varieties with increased resistance to heat and drought.

How do you imagine the future of the sector in 20 years?

If today the sector is noticing the effects of climate change, in 2036 they will be even more pressing. The wine and viticulture sector is particularly aware of this and has begun taking steps. We are aware that our humble contribution to the fight against climate change will be in vain if the whole of society is not going in the same direction.

We want the industry to be an environment friendly reference and serve as an example to others. There are reasons and potential to be so, but also investment is needed to make these changes reality. There is a lot of research work that has been done suggesting that with increasing temperature, a gradual shift to more heat tolerant grape varieties with lower water requirements will be required, or that crops may have to be moved to altitudes where the thermal gradient is more favourable.

The recovery of ancestral grape varieties has emerged as a good option in this regard. Within 20 years we will have advanced in the knowledge and reliability of farming techniques to rebalance grape ripening, basic to continue producing quality wines that meet the tastes of the market, but these adaptive measures may be insufficient if we fail to stay 2°C below thresholds of rising temperature.

If we manage to get the sector involved in jointly reducing emissions, we can turn what is now a threat into an opportunity to be an industry leader in respect for the environment. And this, in a probable context of a more sensitive market, is a plus point to bear in mind. So the sceptics will now have something to think about, if they are any of them left.