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Dimensionamento de uma Unidade de Captura de CO2 Resultante da Fermentação Alcoólica do Vinho
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A emissão de gases de efeito de estufa para a atmosfera é uma das principais razões para o agravamento do aquecimento global. De modo, a atenuar o impacto da atividade da adega no meio ambiente, elaborou-se este estudo com o objetivo de dimensionar uma uni- dade de captura de CO2 resultante da fermentação do vinho, e o reaproveitamento deste gás nas atividades da adega.
Primeiro, foi necessário comparar os diferentes métodos de captura existentes. Escolheu-se a captura direta do ar, pois a concentração de CO2 na corrente gasosa é altíssima (>98%), não necessitando de separação do efluente gasoso, reduzindo custos, simplificando o processo e estando pronto para a sua aplicação direta na inertização das cubas.
Antes do dimensionamento da unidade de captura, realizou-se uma estimativa das emissões de CO2, com base nas medições efetuadas durante as vindimas de 2021 e 2022, da evolução da concentração de açúcares presentes no vinho ao longo da sua fermentação.
O processo de captura é seguido da etapa de compressão e liquefação do CO2 até às condições ideais de armazenamento. Foram consideradas dois cenários (A e B) de exploração: um que considera a instalação faseada de duas linhas de captura, e outro onde existe a instalação inicial de uma linha com a capacidade máxima. Ambos os cenários, na sua capacidade máxima, capturam perto de 80 toneladas de CO2, por ano.
Na realização da análise económica e financeira, onde se avaliou qual seria o cenário mais rentável para empresa, comprovou-se a necessidade da utilização de incentivos por parte da União Europeia, tornado o cenário B rentável, com uma TIR para o acionista de 9,2%, um VAL de 75 939€, um IR de 3,51 e um payback atualizado de 9,33 anos.
The emission of greenhouse gases into the atmosphere is one of the main reasons for the worsening of global warming. In order to mitigate the impact of the winery's activity on the environment, this study was designed with the aim of dimensioning a CO2 capture unit resulting from wine fermentation, and the reuse of this gas in the winery's activities. First, it was necessary to compare the different existing capture methods. Direct air capture was chosen, as the concentration of CO2 in the gaseous stream is very high (>98%), not requiring separation of the gaseous effluent, reducing costs, simplifying the process and being ready for its application directly in the inertization of the vats. Before sizing the capture unit, an estimate of CO2 emissions was carried out, based on measurements taken during the 2021 and 2022 harvests, of the evolution of the concentration of sugars present in the wine throughout its fermentation. The capture process is followed by the CO2 compression and liquefaction stage until ideal storage conditions are achieved. Two exploration scenarios (A and B) were considered: one that considers the phased installation of two capture lines, and another where there is the initial installation of a line with maximum capacity. Both scenarios, at their maximum capacity, capture close to 80 tons of CO2 per year. In carrying out the economic and financial analysis, where the most profitable scenario for the company was evaluated, the need for the use of incentives by the European Union was proved, making scenario B profitable, with an IRR for the shareholder of 9.2%, a NPV of €75 939, a profitability ratio of 3.51 and an updated payback of 9.33 years.
The emission of greenhouse gases into the atmosphere is one of the main reasons for the worsening of global warming. In order to mitigate the impact of the winery's activity on the environment, this study was designed with the aim of dimensioning a CO2 capture unit resulting from wine fermentation, and the reuse of this gas in the winery's activities. First, it was necessary to compare the different existing capture methods. Direct air capture was chosen, as the concentration of CO2 in the gaseous stream is very high (>98%), not requiring separation of the gaseous effluent, reducing costs, simplifying the process and being ready for its application directly in the inertization of the vats. Before sizing the capture unit, an estimate of CO2 emissions was carried out, based on measurements taken during the 2021 and 2022 harvests, of the evolution of the concentration of sugars present in the wine throughout its fermentation. The capture process is followed by the CO2 compression and liquefaction stage until ideal storage conditions are achieved. Two exploration scenarios (A and B) were considered: one that considers the phased installation of two capture lines, and another where there is the initial installation of a line with maximum capacity. Both scenarios, at their maximum capacity, capture close to 80 tons of CO2 per year. In carrying out the economic and financial analysis, where the most profitable scenario for the company was evaluated, the need for the use of incentives by the European Union was proved, making scenario B profitable, with an IRR for the shareholder of 9.2%, a NPV of €75 939, a profitability ratio of 3.51 and an updated payback of 9.33 years.
Descrição
Palavras-chave
Gases de Efeito de Estufa CCU CCS Compressão de CO2 Liquefação de CO2