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Fates of Pyruvate01:20

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Pyruvate is the end product of glycolysis, where glucose is oxidized to pyruvate, simultaneously reducing NAD+ to NADH. Two molecules of ATP are also produced by substrate-level phosphorylation.
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...
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Energy efficiency in winemaking industry: Challenges and opportunities.

Manuela de Castro1, José Baptista2, Cristina Matos3

  • 1ECT - School of Science and Technology, University of Trás-os-Montes and Alto Douro UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.

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The wine industry must improve energy efficiency to combat climate change. Optimizing energy use in wineries, particularly during fermentation and bottling, is crucial for reducing greenhouse gas emissions and achieving climate neutrality.

Keywords:
Energy efficiencyRenewable energySustainabilityThermal performanceWinemaking industry

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Area of Science:

  • Sustainable energy and climate change mitigation in the agricultural sector.
  • Environmental science and energy management in food and beverage production.

Background:

  • The United Nations highlights the urgent need for climate disaster prevention, with countries setting targets to reduce fossil fuel use and greenhouse gas emissions.
  • The European Union is a major wine producer, with vineyards representing a significant portion of its farms.
  • Wineries primarily use electricity (around 90%) for operations, with fermentation and bottling/storage being the most energy-intensive processes.

Purpose of the Study:

  • To conduct an integrated review of energy efficiency in wineries by analyzing 144 academic publications.
  • To identify key areas for improving energy utilization and reducing environmental impact in the wine industry.
  • To explore the link between research funding, EU energy directives, and sustainable practices in winemaking.

Main Methods:

  • Systematic literature review of 144 academic publications on energy efficiency in wineries.
  • Analysis of research covering sustainable energy, building thermal performance, system efficiency, and renewable energy integration.
  • Examination of the geographic distribution of research and its correlation with wine-producing regions.

Main Results:

  • Energy consumption in wineries is dominated by fermentation (45-90%) and bottling/storage (18%).
  • Research funding in Europe is linked to EU energy directives, indicating a policy-driven approach to sustainability.
  • Consumer demand for eco-friendly products is increasing, but adoption of sustainable practices varies across the industry.

Conclusions:

  • Implementing tools for energy management, system optimization, monitoring, and accounting is essential for wineries to reduce energy consumption.
  • Enhancing energy efficiency and increasing the share of renewable energy in wineries can significantly cut greenhouse gas emissions.
  • Progress in sustainable energy use and renewable integration will drive the wine industry towards climate neutrality.