The winery benchmark tool and a user manual is available in French, German, Italian and Spanish through the following links. To receive a copy of the model in English, please send an email to w.graus@ecofys.com.
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AMETHYST is based on a process-step benchmarking approach. In this approach, the key process steps are identified and a benchmark performance is assigned to each step. This Chapter explains the assumptions for determining the benchmark performance of a best practice winery by process step and wine type.
Wine types
In AMETHYST, nine types of wine are included: (1) red wine, (2) rosé, (3 and 4) sweet white wine fermented in tanks and in barrels, (5 and 6) dry white wine fermented in tanks and in barrels and (7, 8 and 9) sparkling wine produced via the champenoise method, via the charmat method and produced from aromatic grapes via single fermentation.Process steps included
We have modelled the energy use at a winery as eleven main process steps:
- Receiving of grapes
- Pressing of grapes
- Thermovinification (option for red wine only)
- Pre-fermentation cold treatment including process steps such a crio-maceration and must clarification
- Fermentation either in tanks or barrels
- Second fermentation for sparkling wines
- Malolactic fermentation either in tanks or barrels
- Clarification, stabailization or electrodialysis
- Aging and storage
- Degorgement and yeast removal in champenoise method.
- Bottling
In addition, we have separately calculated energy requirements for pumping and for additional miscellaneous uses, such as lighting, office equipment, water heating, space heating, and forklift operation.
Energy consumption in wineries consists to a large extent of electricity consumption. Besides electricity, the industry also consumes considerable amounts of fuel, including natural gas, LPG and propane. Much of the electricity used in winemaking goes to refrigeration for cooling and cold storage. The rest is mainly used for compressed air, hot water or electricity for pumping and bottling line motors,though compressed air demand is highly variable from winery to winery. Enclosed areas for storage and processes also require lighting and many of these areas are cooled. Other non-process use power is required for buildings and other miscellaneous administrative or maintenance applications. Hot water is needed for cleaning barrels and equipment and for heating red wine ferments and yeast generator tanks.
The major water use areas are fermentation tanks, barrel washing, barrel soaking, bottling lines, cellars, and the crush pad. Water use and disposal require pumping and heating which also increases energy costs.
In addition to evaluating overall performance and providing benchmarking scores for energy use (the EII) and water use (the WII) that compare energy and water use to the reference winery, AMETHYST provides a menu of opportunities for energy and water efficiency. This menu can be used to examine specific energy efficiency opportunities and to identify a set of possible measures that can help wineries achieve maximum benefit.
The individual measures are each described in the comments in the spreadsheet. The estimates for energy or water savings and costs are based on BEST Winery. However, actual performance and very specific characteristics for the user’s winery may differ. For a more detailed and exact assessment, a specialized engineer or contractor should be consulted.