Flor-Montalvo Francisco Javier, Ledesma Agustín Sánchez-Toledo, Cámara Eduardo Martínez, Jiménez-Macías Emilio, García-Alcaraz Jorge Luis, Blanco-Fernandez Julio
Higher School of Engineering and Technology, International University of La Rioja (UNIR), 26004 Logroño, La Rioja, Spain.
Department of Mechanical Engineering, University of La Rioja, Luis de Ulloa 20, 26004 Logroño, La Rioja, Spain.
Foods. 2021 Apr 16;10(4):873. doi: 10.3390/foods10040873.
Natural stoppers are a magnificent closure for the production of aging wines and unique wines, whose application is limited by the availability of raw materials and more specifically of cork sheets of different thickness and quality. The growing demand for quality wine bottle closures leads to the search for alternative stopper production. The two-piece stopper is an alternative since it uses non-usable plates in a conventional way for the production of quality caps. The present study has analyzed the impact of the manufacture of these two-piece stoppers using different methodologies and for different dimensions by developing an LCA (Life Cycle Assessment), concluding that the process phases of the plate, its boiling, and its stabilization, are the phases with the greatest impact. Likewise, it is detected that the impacts in all phases are relatively similar (for one kg of net cork produced), although the volumetric difference between these stoppers represents a significant difference in impacts for each unit produced.
天然瓶塞是酿造陈酿葡萄酒和独特葡萄酒的绝佳封瓶方式，但其应用受到原材料供应的限制，更具体地说是受到不同厚度和质量的软木片供应的限制。对优质葡萄酒瓶塞的需求不断增长，促使人们寻找替代瓶塞的生产方式。两件式瓶塞是一种替代方案，因为它以传统方式使用不可用的板材来生产优质瓶盖。本研究通过开展生命周期评估（LCA），分析了使用不同方法和不同尺寸制造这些两件式瓶塞的影响，得出结论：板材的加工阶段、煮沸阶段及其稳定阶段是影响最大的阶段。同样，研究发现，尽管这些瓶塞之间的体积差异导致每个生产单位的影响存在显著差异，但所有阶段的影响相对相似（对于每生产一千克净软木而言）。
