LIFE CYCLE ASSESSMENT OF AN ARTISANAL BELGIAN BLOND BEER
LIFE CYCLE ASSESSMENT OF AN ARTISANAL BELGIAN BLOND BEER
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手工比利时金发啤酒的生命周期评估
DOI：
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发表时间：
2012
期刊：
影响因子：
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通讯作者：
Angélique Léonard
中科院分区：
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作者：
R. Melon;V. Wergifosse;R. Renzoni;Angélique Léonard
在瓦隆资助的Wal-Aid项目的框架内，即为农产品工业的副产品开发增值手段，对“Brasserie des Legendes”手工比利时啤酒的生产进行了生命周期评估。本分析着重于比较玻璃瓶和小桶包装的黄金三重啤酒的生产。分析考虑了六个步骤：（1）大麦的培养、制麦芽、研磨和运输到啤酒厂;（2）麦芽粉和水的两步酿造;（3）煮沸麦芽汁;（4）在4°C下25天内保护啤酒;（5）包装在带有皇冠盖Chrome钢的33 cl棕色玻璃瓶或20 l不锈钢桶中，然后（6）洗涤酿造后回收的酒糟。功能单位为生产1升啤酒。环境影响已使用ReCiPe 2008方法与终点层次的角度进行了评估。比较了四种包装情况：一次性瓶和桶、重复使用瓶（平均9.2次）和桶（平均53.5次）。结果表明，对于一次性使用场景，最不利的步骤是包装，对小桶和瓶子的环境影响分别占86%和72%。对于再利用场景，大麦的栽培是最不利的步骤，贡献率在57%到70%之间。啤酒的产量仍然很低，最多只占20%。标准化和单一评分结果表明，由于与包装步骤相关的能源需求，最重要的影响是化石消耗和气候变化人类健康。这些影响随着包装的重复使用而减少，重复使用的小桶代表了最佳解决方案。
In the framework of the Wal-Aid project funded by Wallonia aiming namely at developing valorisation means for co-products of the agro-food industry, a life cycle assessment applied to the production of an artisanal Belgian beer from the ‘ Brasserie des Legendes’ was carried out. This analysis focuses on the production of a golden triple beer on comparing the packaging in glass bottle or in keg. Six steps are considered for the analysis: (1) culture of barley, malting, grinding and transport to the brewery; (2) brewing of malt flour and water in two steps; (3) boiling wort; (4) guard of the beer at 4°C during 25 days; (5) packaging in brown glass bottle of 33 cl with a crown cap chrome steel or in stainless steel keg of 20 l and then (6) washing of spent grain recovered after brewing. The functional unit is taken as the production of 1 litre of beer. Environmental impacts have been evaluated using the ReCiPe 2008 method with the endpoint hierarchist perspective. Four packaging scenarios are compared: single use bottle and keg, reused bottle (average 9.2 times) and keg (average 53.5 times). The results show that the most penalizing step is packaging, for single use scenarios, contributing to 86 % of the environmental impact for the keg and 72 % for the bottle. For the reuse scenarios, it’s the culture of barley which is the most penalizing step with contribution between 57 % and 70 %. The production of beer remains low with maximum 20 % of contribution. The standardization and single score results show that the most important impacts are fossil depletion and climate change human health due to the energy demand related to the packaging step. These impacts decrease with the reuse of packaging and the keg reused represents the best solution.