Innovation and Sustainability in the Winery Sector: The Revolution of the Oresteo System. Sergio Mamolar, October 2024

In a world where sustainability has become an imperative, the wine industry cannot be left behind. The development of Intranox’s Oresteo technology and its recent implementation in the Institutional Winery of the Government of La Rioja, within the framework of the collaboration for the evaluation and on-site testing of the system of the new liquefaction system and storage of CO₂ recovered from fermentation, is a significant step towards a more responsible and efficient future. This article explores how this technology, designed and manufactured in La Rioja, transforms the winemaking process and establishes a sustainability model that can be replicated throughout the sector, as well as the results obtained in its evaluation.

The Importance of Sustainability in the Winery

Wineries face a constant challenge: balancing wine production with the need to be sustainable. This sector, which is based on agriculture and the transformation of natural products, must look for ways to minimize its environmental impact. The responsible use of resources and the optimization of processes are key in this effort. One of the most effective ways to achieve this is through the reuse of resources, especially the carbon dioxide (CO₂) generated during fermentation.

The system, with its new blending and storage functionality of this by-product, not only maximizes its usefulness in the winemaking process, but also contributes to a more circular economy within the sector.

Global CO₂ management process with Oresteo

During alcoholic fermentation, yeasts convert sugars into alcohol, releasing CO₂ as a byproduct. The liquefaction process involves several key stages that allow this gas to be captured, stored and reused efficiently:

1. CO₂ production: Yeasts transform the sugars present in grape must into alcohol. During this process, carbon dioxide is generated and recovered by the system. Oresteo can manage and use that CO₂ obtained from controlled fermentation

2. CO₂ liquefaction and storage system: CO₂ undergoes a compression and cooling process, transforming from gas to liquid. This liquid is stored in commercial bottles under high pressure, which allows it to be kept in a more manageable and concentrated state.

3. Injection into the Must or Wine: The CO₂ is injected into the must or wine during the fermentation process using the Oresteo system. This step can be done in different stages, depending on the winemaker’s goals. CO₂ injection can be continuous or intermittent, adapting to the needs of the process.

Benefits of using recovered CO₂ in winemaking:

The efficient management of CO₂ in the winemaking process entails multiple benefits that impact not only the quality of the wine, but also the sustainability of the process:

1. Oxidation Protection: CO₂ injection helps displace oxygen in the must or wine, reducing the risk of oxidation. This aspect is crucial to preserve the freshness and aromas of the wine, aspects that consumers value enormously.

2. Temperature Regulation: CO₂ in liquid state, when evaporating, absorbs heat. This can be useful for regulating the temperature of fermentation, preventing the proliferation of unwanted microorganisms and maintaining optimal conditions for yeasts.

3. Improved Structure and Aromas: The injection of CO₂ can influence the extraction of phenolic compounds and aromas from the grape skins, which can improve the sensory quality of the wine. Winemakers can adjust the amount of CO₂ injected to obtain the desired flavor profile.

4. Fermentation Efficiency: The use of CO₂ can optimize yeast activity, improving fermentation efficiency. This reduces the time needed to reach the desired levels of alcohol and sugars, which can result in a more streamlined and efficient production process.

5. Cost Reduction: The accumulation of liquefied CO₂ can be used for other purposes, which allows costs to be reduced. Wineries can reuse this resource or sell it to other sectors that need CO₂, thus generating additional income and minimizing waste.

6. It is also worth noting the improvement in safety that Oresteo provides by preventing CO₂ from being released in the winery, minimising the problem generated by the release of the dreaded stink.

7. Digitalisation of the winery: Automating the different processes with sensorisation.

The Relationship Between Innovation and Sustainability

The implementation and testing of the Oresteo system for integrated CO₂ management in the Institutional Winery of the Government of La Rioja is an example of how innovation can go hand in hand with sustainability. As the wine industry faces pressure to adopt more responsible practices, the adoption of sustainable technologies becomes increasingly necessary.

Sustainability doesn’t just mean reducing environmental impact; it also translates into long-term value creation. Wineries that invest in sustainable technologies are positioning themselves as leaders in a market that values environmental responsibility. This position can open doors to new business opportunities, as today’s consumers are increasingly interested in the origin and production of the products they choose.
Wineries that adopt these technologies not only optimize their production, but also raise the quality of their wines, which can translate into an increase in customer satisfaction.

Public-Private Collaboration

Initiatives such as the implementation of this system for evaluation in the Institutional Winery of the Government of La Rioja are a testimony to the necessary public-private collaboration in joint environmental responsibility.

The Business and Climate Foundation plays a fundamental role in supporting these projects, facilitating synergies that allow the adoption of sustainable technologies.

The alliance between institutions and the private sector is crucial to foster innovation and sustainability. This type of collaboration not only strengthens the local industry, but also contributes to a more sustainable ecosystem in the wine sector, where environmental responsibility becomes a standard rather than an exception.

It is crucial that a more active role is taken in sustainability and the circular economy. The wineries that have already implemented Oresteo are valuing the benefits of this technology very positively. Sustainability is no longer an option; it is an imperative need.

We are facing unprecedented environmental challenges, and it is clear that those companies that do not adapt to this new reality are at risk of becoming obsolete. Wineries that adopt responsible practices will not only contribute to the health of the planet, but also ensure its long-term success.

Business sustainability must be at the heart of any winery’s strategy. Intranox’s Oresteo technology, with its CO₂ recovery, liquefaction and storage system, presents an opportunity for wineries to lead the way to a more sustainable future. This system not only optimizes the wine production process, but also promotes the circular economy by reusing a valuable by-product.

We invite wineries and all companies in the sector to explore these opportunities. Together, we can build a future where sustainability is not just a goal, but a standard in wine production. The revolution of the system does not only represent a technical advance; It is a manifestation of the sector’s commitment to sustainability and climate action.

Sergio Mamolar
Technical Director of the Oresteo Project

Intranox is a member of the Business and Climate Private Foundation