Purpose

This paper aims to carry out a Product Environmental Footprint study of a Lebanese red wine, “Coteaux Les Cedres” by HF S.A.L company (Couvent Rouge winery) produced in the west Beqaa Valley and consumed in the UK. This study is done by implementing the draft Product Environmental Footprint Category Rules (PEFCR) of wine. The purpose is to identify the most relevant life cycle stages and processes, in order to improve its environmental performance.

Methods

The consumption of materials and energy and the emission to air, soil and water from the red wine campaign of 2014 were reported to the functional unit, 0.75 l of Coteaux Les Cedres. The company provided the specific life cycle data for the stages of grape production and wine making. The use phase and end of life were modelled in the UK, which is one of the most important markets of Coteaux Les Cedres. The SimaPro® software and the Ecoinvent database were used to model the Lebanese wine under study by respecting the drafty PEFCR ON WINE version 5.2. A scenario analysis for a set of selected parameters was performed.

Results

Results show that the most relevant life cycle stages for 0.75 L of packaged red wine are: grape production, primary packaging and distribution. These stages are contributing in average 39%, 34% and 13% to the impact categories respectively. The environmental impacts for grape production are mainly related to the waste management produced by pruning and diesel consumption by agriculture machinery. As for the packaging, the production of glasses bottles is the process with higher environmental impacts associated. As for the distribution, the transportation from retail to retail is the most impacting process. Within the End-of-Life, the collection of packaging waste is the process with the highest environmental impacts. According to the scenario analysis composting the biomass, using lighter glass bottles and implementing a water saving system were identified as critical for improving the environmental performance of the wine product assessed in this study.

Conclusion

The company under study has already shown interest in environmental issues and has made it clear by opting for an organic grape production. Thus, it agreed to take specific actions, in the grape production and packaging stages, that have reduced the environmental impacts. This experience has certainly enhanced management and staff awareness of the importance of making strategic choices with respect to environmental performance throughout the entire product life cycle.

中文翻译：

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通过生命周期评估改善葡萄酒生产中的环境绩效：黎巴嫩葡萄酒的案例

目的

本文旨在对HF SAL公司（库万·鲁日酒庄）生产的黎巴嫩红酒“ Coteaux Les Cedres”进行产品环境足迹研究，该产品在西贝卡谷地生产并在英国消费。这项研究是通过实施葡萄酒的产品环境足迹类别规则（PEFCR）草案来完成的。目的是确定最相关的生命周期阶段和过程，以改善其环境绩效。

方法

向职能部门报告了0.75升的Coteaux Les Cedres消耗的材料和能源，以及2014年红酒运动产生的空气，土壤和水的排放量。该公司提供了葡萄生产和酿酒阶段的特定生命周期数据。使用阶段和使用寿命终止是在英国建模的，英国是Coteaux Les Cedres最重要的市场之一。SimaPro®软件和Ecoinvent数据库通过遵循草拟的PEFCR ON WINE版本5.2，对正在研究的黎巴嫩葡萄酒进行建模。对一组所选参数进行了方案分析。

结果

结果表明，0.75升包装的红酒最相关的生命周期阶段是：葡萄生产，初级包装和分销。这些阶段分别对影响类别贡献了39％，34％和13％。葡萄生产的环境影响主要与修剪产生的废物管理以及农业机械消耗的柴油有关。至于包装，玻璃瓶的生产是与更高的环境影响相关的过程。至于分销，从零售到零售的运输是影响最大的过程。在报废期间，包装废弃物的收集是对环境影响最大的过程。根据情景分析对生物质进行堆肥，

结论

被研究的公司已经表现出对环境问题的兴趣，并通过选择有机葡萄的生产方式表明了这一点。因此，它同意在葡萄生产和包装阶段采取减少环境影响的具体行动。这种经验无疑增强了管理人员和员工的意识，即在整个产品生命周期中就环境绩效做出战略选择的重要性。