Energy Use and Carbon Footprint of Wine and Winegrapes

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dc.contributor.authorGuner, Vedat
dc.contributor.authorCandemir, Serhan
dc.date.accessioned2026-06-19T06:41:10Z
dc.date.available2026-06-19T06:41:10Z
dc.date.issued2025
dc.departmentMalatya Turgut Özal Üniversitesi
dc.description.abstractThe accelerating impacts of climate change are prompting a deeper examination of agriculture's complex role-not only as a significant source of greenhouse gas (GHG) emissions but also as one of the sectors most vulnerable to its effects. Within this context, the present study explores the environmental footprint of wine grape production in Elaz & imath;& gbreve; province, a region of T & uuml;rkiye known for its strong viticultural heritage. By focusing on both energy consumption and carbon emissions, the research offers a detailed assessment of the production system's sustainability profile. Data were collected directly from the field through structured interviews with local wine grape producers and subsequently analyzed to estimate per-hectare energy equivalents and GHG emissions. Results show that the bulk of energy input (EI) originates from chemical fertilizers, agricultural machinery, and diesel fuel. However, it is the use of electricity that emerges as the dominant factor contributing to total carbon emissions. The calculated energy use efficiency, at 4.04, reflects a production system that converts its inputs into outputs with relatively high effectiveness, offering a basis for both environmental assessment and improvement strategies. On a product basis, the carbon footprint of 1 kg of wine grapes was calculated as 0.012 kg CO2-equivalent. The research examined the emissions associated with wine processing for a standard 225-L wine barrel in addition to vineyard activities, spotlighting electricity use and glass packaging in particular as the two most carbon-intensive components during processing. Most importantly, the results indicate a clear need for sustainability in all phases of growing grapes and wine production. The use of more renewable energy and more efficient balanced inputs will help ease the climate impacts and climate adaptability of viticulture systems.
dc.identifier.doi10.1007/s10341-025-01728-6
dc.identifier.issn2948-2623
dc.identifier.issn2948-2631
dc.identifier.issue1
dc.identifier.orcid0000-0003-4248-7024
dc.identifier.scopus2-s2.0-105025661083
dc.identifier.scopusqualityQ4
dc.identifier.urihttps://doi.org/10.1007/s10341-025-01728-6
dc.identifier.urihttps://hdl.handle.net/20.500.12899/6109
dc.identifier.volume68
dc.identifier.wosWOS:001645331700003
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofApplied Fruit Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20260612
dc.subjectCarbon Emissions
dc.subjectSustainability
dc.subjectWine Processing
dc.subjectFrom Vineyard To Wine
dc.subjectElaz & Imath;& Gbreve;
dc.titleEnergy Use and Carbon Footprint of Wine and Winegrapes
dc.typeArticle

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