In the heart of Argentina’s wine country, a groundbreaking initiative is brewing that could revolutionize not just winemaking, but the broader energy sector’s approach to carbon capture. María Carla Groff, a researcher at the Instituto de Biotecnología, Facultad de Ingeniería, Universidad Nacional de San Juan (IBT-FI-UNSJ), is leading a project that integrates microalgae cultivation with winemaking processes, turning a significant source of CO2 emissions into a valuable resource.
The winemaking industry, while celebrated for its cultural and economic contributions, is also a substantial emitter of CO2. Groff’s research, published in the journal ‘Fermentation’, explores how microalgae can be harnessed to capture and convert these emissions into biomass, a process known as biocapture. “Microalgae are incredibly efficient at converting CO2 into biomass,” Groff explains. “They can fix 10 to 50 times more CO2 than terrestrial plants, making them a powerful tool for mitigating greenhouse gas emissions.”
The study, conducted at the Casimiro Wines boutique winery in Angaco, San Juan, involved setting up a pilot-scale vertical column photobioreactor. This system was designed to capture CO2 released during the fermentation of grape must and use it to cultivate microalgae. The results were promising: after 15 days, the photobioreactor produced biomass growth of 1.04 ± 0.05 g/L and 1.07 ± 0.1 g/L in Photobioreactors 1 and 2, respectively.
Groff and her team employed three mathematical models—Logistic, First Order Plus Dead Time, and Second Order Plus Dead Time—to analyze the growth kinetics of two microalgae species, Chlorella spp. (FAUBA-17) and Desmodesmus spinosus (FAUBA-4). The Second Order Plus Dead Time model proved to be the most accurate, providing a detailed dynamic characterization of the microalgae growth. “The SOPDT linear model excels in providing detailed dynamic characterization, particularly valuable in complex systems,” Groff notes. This precision is crucial for optimizing CO2 capture processes and integrating microalgae-based technologies into industrial operations.
The implications of this research extend far beyond the winemaking industry. The energy sector, which is under increasing pressure to reduce its carbon footprint, could benefit significantly from this approach. By capturing CO2 emissions and converting them into valuable biomass, industries can not only mitigate their environmental impact but also create new revenue streams. The biomass produced can be used to create biofertilizers, pigments, and food supplements, diversifying the economic benefits of CO2 capture.
Groff’s work highlights the potential for a circular economy, where waste products are transformed into valuable resources. This approach aligns with the principles of sustainability and could set a new standard for industrial practices. “The potential economic savings and environmental benefits of adopting such integrated systems underscore their relevance for industrial operations aiming to reduce their carbon footprint,” Groff emphasizes.
As the world continues to grapple with the challenges of climate change, innovative solutions like Groff’s are more important than ever. By integrating microalgae cultivation with industrial processes, we can create a more sustainable future, one where CO2 emissions are not just a problem but a resource waiting to be harnessed. This research not only offers a blueprint for the winemaking industry but also serves as a model for other sectors looking to reduce their carbon footprint and embrace a more sustainable future.
