Premium
ENERGY INPUTS FOR PRODUCTION, PACKAGING AND TRANSPORTATION OF WINE
Author(s) -
RAO M. A.,
RICE A. C.
Publication year - 1977
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1977.tb00190.x
Subject(s) - winery , wine , production (economics) , waste management , engineering , environmental science , business , agricultural science , food science , chemistry , economics , macroeconomics
Energy expenditure for wine during its processing, packaging, and transportation was studied; the study was based on data from a winery in upstate New York for the years 1974–75 and 1975–76. It was found that the following quantities of energy are expended in each of the studied segments per case of twelve 1/5 gal. bottles: winery operation — 6.10 × 10 4 Btu; ingredients and processing aids — 1.34 × 10 4 Btu; packaging materials — 1.76 × 10 5 Btu; and transportation for distribution — 2.78 × 10 4 Btu. All four segments should be studied for their potential for energy conservation.