{"id":2882,"date":"2025-04-09T11:22:39","date_gmt":"2025-04-09T09:22:39","guid":{"rendered":"https:\/\/co2winery.com\/?page_id=2882"},"modified":"2025-12-09T01:15:08","modified_gmt":"2025-12-09T00:15:08","slug":"article-reussir-phr-recuperation-et-valorisation-du-co%e2%82%82-en-chai","status":"publish","type":"page","link":"https:\/\/co2winery.com\/en\/article-reussir-phr-recuperation-et-valorisation-du-co%e2%82%82-en-chai\/","title":{"rendered":"Article R\u00e9ussir PHR: Recovering and reusing CO\u2082 in the cellar"},"content":{"rendered":"
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Press article<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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CO\u2082 recovery in the winery<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\tWritten by D. Lefebvre, published by Journal Agri-viticole \"Le PHR\", 03\/01\/2025\t\t\t\t\t<\/h2>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\n\t\t\t\t\t\tSee the paper article in pictures\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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The Schi\u00e9l\u00e9 winery in Pfaffenheim calls on W Platform, a start-up specializing in CO2 capture and recovery in the wine and brewing sectors. The first dry ice sticks, produced from fermentation CO2, were produced in an Alsatian winery during the recent harvest. CO2 is thus becoming a new co-product of winegrowing.\n\nWe can no longer design a winery without thinking about capturing CO2 at source, i.e. in the vats,\" explains Jean-Fran\u00e7ois Schi\u00e9l\u00e9. It's a safety issue. Once the CO2 capture network at tank level has been installed, it's time to make the most of it. With this in mind, Schi\u00e9l\u00e9 has teamed up with two engineers, Matthieu Plant\u00e9 and Jean-Philippe Ricard, who are working on CO2 recovery in brewing and winemaking. Together, they launched W Platform, a Bordeaux-based start-up dedicated to R&D and the development of solutions in the field of carbon dioxide in the circular economy. \"In the wine sector, we don't have the culture of recovering by-products as we do in the food industry,\" explains Th\u00e9o Schi\u00e9l\u00e9. \"

As for CO2, we often let it escape. And yet, he continues, \"there is an industry for redistributing biogenic CO2, and demand is growing. Today, 50 % of the CO2 emitted could be recovered.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tThree to seven years' return on investment<\/strong>\n
The idea of capturing and recovering CO2 emerged as long as forty years ago, but was abandoned because of the cost. The subject is now back on the agenda, thanks to rising prices for raw materials, including agri-food CO2, and advances in technology. Indeed, wineries are in a paradoxical situation: they are major producers of CO2, yet they also buy a great deal of it for a variety of uses.
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\n\"According to Th\u00e9o Schi\u00e9l\u00e9, \"Depending on the size of the companies that set up CO2 capture and self-consumption systems, it takes between three and seven years to achieve a return on investment.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Oenological applications of CO2<\/b>\n
\nW Platform has developed a series of applications based on CO2 recovery, and Schi\u00e9l\u00e9 is a partner in the technical development and distribution of these solutions.\n<\/p>\n\n