Life Cycle Inventory Analysis of a Beer Production Process
MBAA TQ vol. 41, no. 4, 2004, pp. 363-365 |
VIEW ARTICLE
Yuji Takamoto (1), Yutaka Mitani (1), Masachika Takashio (1), Kentaro Itoi (2), and Katsuhiko Muroyama (2). 1. Frontier Laboratories of Value Creation, Sapporo Breweries Ltd., 10 Okatohme, Yaizu, Shizuoka, Japan. 2. Department of Chemical Engineering, Faculty of Engineering, Kansai University, 3-3-35 Yamate, Suita, Osaka, Japan.
Abstract
When we make beer products, it is increasingly important to consider their influences on the environment. Global warming is the most important environmental issue. As an efficient tool to evaluate environmental impacts associated with a product, life cycle assessment (LCA) has received increasing attention in the Japanese industries since the Ministry of Economy, Trade and Industry (METI) started a National LCA project in 1998. Based on this background, we carried out an LCA inventory analysis for carbon dioxide emissions in the beer production process of a brewery that is composed of three units: (i) wort production, (ii) fermentation and storage, and (iii) filtration and packaging. The results provided us with useful information for the improvement of the production process with consideration of the influences on the environment in order to carry out our social responsibility.
Keywords: carbon dioxide emissions, life cycle assessment, life cycle inventory analysis, methane, spent grain
S�ntesis
Al elaborar productos cerveceros, se hace cada d�a m�s importante tomar en cuenta la influencia que tiene sobre el entorno. El calentamiento global es el asunto ambiental de mayor importancia. La evaluaci�n de ciclo de vida (ECV), una herramienta eficaz para evaluar el impacto sobre el entorno de un producto; ha sido utilizada por industrias japonesas desde que el Ministerio de Econom�a, Comercio e Industria inici� un proyecto ECV a escala nacional en 1998. Nosotros conducimos un an�lisis de inventario ECV para emisiones de gas carb�nico en el proceso cervecero; esto se hizo en tres partes: (i) producci�n de mosto, (ii) fermentaci�n y maduraci�n y (iii) filtraci�n y envasado. Esto nos dio informaci�n sobre como mejorar el proceso en cuanto a su influencia sobre el entorno, para as� cumplir con nuestra responsabilidad social.
Palabras claves: emisiones de gas carb�nico, evaluaci�n de ciclo de vida, an�lisis de inventario de ciclo de vida, metano, afrecho/dreche
