Paper details

Title:

Production of Algae with CO₂ from Wine Fermentation: an Important Way to Reduce Emissions. Experimental Tests on 4 Algal Strains

Author(s):

D'Alberti, V., Cammalleri, I., La Bella, S., Ragusa, M., Pavan, M., Ragusa, R.

Document(s):

Abstract:

The wine sector is vital to the economy in many areas of Sicily. Many of the island’s provinces have large expanses of vineyards and wine production is substantial. In one province alone, thousands of litres of grape juice are vinified. If we consider that,during fermentation, for every litre of wine produced, 90 grams of CO2 are also produced, there could be considerable CO2 emission savings by re-using the gas produced. In this research project, a case study was made of the “Colomba Bianca” Wineries located in the Province of Trapani. The focus of the case study was to analyse the possibility of using the CO2 produced during fermentation for algae production and to determine emissionssavings, which could be as much as 3000 tons a year. The algae strainswere cultivated in photobioreactors to obtain biomass for a number of different end uses (bioenergy, food, cosmetic industry) . A system was set up to include all the phases of the process, from CO2collection to storage and its use in photobioreactors.

Keywords:

agriculture, algae, CO₂ capture, photosynthesis, sustainability

Topic:

Biomass Resources

Subtopic:

Algae production systems

Event:

23rd European Biomass Conference and Exhibition

Session:

1CV.1.51

Pages:

219 - 227

ISBN:

978-88-89407-516

Paper DOI:

10.5071/23rdEUBCE2015-1CV.1.51

Price:

FREE