Novozymes LCA study

Mis en ligne par Fanny Mazas
Type: 
ACV complète disponible sur le web
Comparative: 
oui
Année de publication: 
2009
Langue: 
Français
Code: 
Food, Plants
Produit: 
Beer
Sources et qualité
Qualité de l'étude: 
ACV détaillée
Revue Critique?: 
Oui
Cohérence avec la série de normes ISO 14040/44?: 
Oui
Nom(s) de(s) auteur(s): 
Novozymes
Nom(s) de(s) auteur(s): 
Harboes Bryggeri
Type de(des) auteur(s): 
Entreprise
Objectifs et frontières du système
Unité fonctionnelle: 
7 tons of extract after boiling
Objectifs, hypothèses et limites: 
The present LCA compares conventional beer production at Harboes Bryggeri to production of 100% barley beer. The study compares all relevant processes affected by the change in brewing method. This includes barley production, malting, milling, mashing, and boiling.

Seen in a life cycle perspective, 100% barley brewing results in environmental benefits in
all investigated impact categories. For global warming, the net savings
are 1740 kg CO2 eq. per functional unit (FU). This is equivalent to 174 kg CO2 eq. per ton
of malt replaced. In this aspect, the saved energy in the malting process is the most
important issue (1590 kg CO2 eq./FU). Saved barley is also important (441 kg CO2 eq./FU)
and so is the change in the mashing process (-301 kg CO2 eq./FU) mainly caused by the
addition of Ondea® Pro. Other aspects turn out to be of minor importance for the results. 



Nouveaux membres

  • FamesSlUff
  • Jalonshath
  • MatRevy
  • chanelturney79443
  • theronm97322905206