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Winemaking process at Champagne Bollinger. Reduction of water consumption

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Resumo:Champagne Bollinger's winemaking process embodies years of tradition, adherence to best practices, and a commitment to continuous improvement. Central to this study is the examination sparkling wine production process at Champagne Bollinger, a process that encapsulates the essence of the Maison. Bollinger prioritizes sustainable practices, with a daily commitment to efficient water management and the acquisition of equipment like the EKINSA cleaning machine, signaling a dedication to positive changes that highlight the responsible use of natural resources. The study reveals an average water consumption of 31.6 L/hL for conditioning 228L barrels, with the EKINSA machine achieving a remarkable 70% reduction compared to the conventional abreuvage method. This innovative approach offers a sustainable alternative for long-term barrel conditioning inside the company, projecting significant water savings. For cistern truck cleaning, the research identifies an average water consumption of 1 L/hL, emphasizing the need for standardization and proposing practical workshops. These workshops provide an opportunity for workers to engage actively, aligning with literature guidance and sensitizing the workforce to minimize water usage during operations. While the current knowledge is limited to specific processes, expanding measurement efforts across all operations and equipment is considered essential. A comprehensive understanding of water consumption is crucial for targeted strategies to enhance overall water efficiency, setting the stage for a sustainable future. Future experimentation on older barrels and initiatives to sensitize the workforce underscore Champagne Bollinger's commitment to continuous improvement. The proactive approach towards water conservation signifies not just education but active participation in minimizing water usage, aligning with the winery's dedication to tradition, quality, and sustainability.
Autores principais:Mondragón Hernández, Aimeé
Assunto:champagne winemaking sustainability water consumption champanhe vinificação sustentabilidade consumo de agua
Ano:2023
País:Portugal
Tipo de documento:dissertação de mestrado
Tipo de acesso:acesso restrito
Instituição associada:Universidade de Lisboa
Idioma:inglês
Origem:Repositório da Universidade de Lisboa

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