Publication: ALTERNATIVAS DE APROVECHAMIENTO ENERGÉTICO EN EL PROCESO VITIVINICULTURAL
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Date
2015-08
Authors
GARRIDO SZEGEDI, JORGE EDUARDO
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Abstract
El proceso de elaboración de vinos genera un considerable volumen de
residuos orgánicos, tanto en la fase de vinificación como en las labores de
campo. En el presente trabajo se realizó una revisión bibliográfica acerca de los
tipos de residuos producidos por la industria vitivinícola, su composición
química y sus posibilidades de aprovechamiento energético. Junto con lo
anterior se obtuvieron datos de la temporada 2014 de una viña ubicada en el
Valle de Colchagua, de 276 hectáreas la cual procesa 5.813 toneladas de uva.
El objetivo de este trabajo fue analizar técnica y económicamente las
oportunidades de aprovechamiento energético en una empresa vitivinícola a
partir de los residuos generados por los manejos de campo y las labores de
bodega.
Los residuos de relevancia energética en el proceso vitivinicultural son los
restos de poda generados en campo y los hollejos, semillas y raquis en
bodega. Los residuos de la viña en estudio tienen un potencial energético de
4.041MWh térmicos. La misma bodega de vinificación tiene un consumo de
energía externo de 1.064MWh eléctricos y 535MWh térmicos.
Se evaluó la instalación de un sistema CHP (combined heat and power) para el
aprovechamiento energético de los residuos a partir de la combustión directa de
la biomasa. Este sistema permite un ahorro del 61,6% en el consumo
energético desde la red de distribución eléctrica, un 40,8% de ahorro en
petróleo diésel y un 100% de ahorro en GLP.
Considerando las condiciones de este estudio y el sistema de aprovechamiento
energético propuesto, los resultados del análisis económico muestran un VAN
negativo, no obstante, el proyecto podría ser rentable en otras condiciones,
donde los requerimientos de calor sean mayores (debido a que no toda la
energía térmica generada puede ser aprovechada), o en un escenario de mayor
precio de los combustibles fósiles y la electricidad.
The winemaking process generates a considerable amount of organic waste, both during vinification and field labor. In this paper a literature review about types of waste produced by the wine industry, its chemical composition and its potential for energy use was developed. Along with this, data from the 2014 season from a vineyard located in Colchagua Valley with 276 hectares which processes 5,813 tons of grapes were obtained. The aim of this study was to analyze technical and economic opportunities for energy recovery in a wine company, from the waste generated by field management and winery work The energetic relevance wastes produced in viticulture are prune shoots from field, and skins, stalks and seeds from the winery. The wastes of the vineyard of this work have 4.041MWh thermal energy potential. The same winery has an external power consumption of 535MWh electrical and 1.064MWh thermal. The installation of a CHP system (combined heat and power) for energy recovery from the direct combustion of biomass waste was evaluated. This system allows a saving of 61.6% in energy consumption from the electricity distribution network, 40.8% savings in diesel oil and 100% savings on LPG. Considering the conditions of this study and the proposed energy recovery system, the results of economic analyzes show a negative NPV, however, the system could be profitable in other conditions, when heat requirements are higher (because not all of the thermal energy generated can be exploited) or in a higher prices scenario for fossil fuels and electricity.
The winemaking process generates a considerable amount of organic waste, both during vinification and field labor. In this paper a literature review about types of waste produced by the wine industry, its chemical composition and its potential for energy use was developed. Along with this, data from the 2014 season from a vineyard located in Colchagua Valley with 276 hectares which processes 5,813 tons of grapes were obtained. The aim of this study was to analyze technical and economic opportunities for energy recovery in a wine company, from the waste generated by field management and winery work The energetic relevance wastes produced in viticulture are prune shoots from field, and skins, stalks and seeds from the winery. The wastes of the vineyard of this work have 4.041MWh thermal energy potential. The same winery has an external power consumption of 535MWh electrical and 1.064MWh thermal. The installation of a CHP system (combined heat and power) for energy recovery from the direct combustion of biomass waste was evaluated. This system allows a saving of 61.6% in energy consumption from the electricity distribution network, 40.8% savings in diesel oil and 100% savings on LPG. Considering the conditions of this study and the proposed energy recovery system, the results of economic analyzes show a negative NPV, however, the system could be profitable in other conditions, when heat requirements are higher (because not all of the thermal energy generated can be exploited) or in a higher prices scenario for fossil fuels and electricity.
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Keywords
RESIDUOS VITIVINÍCOLAS , APROVECHAMIENTO ENERGÉTICO , SISTEMA CHP , COGENERACIÓN