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Volume 10
Issue 4
10.3390/foods10040873
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Article

2-Piece Cork Stoppers as Alternative for Valorization of Thin Cork Planks: Analysis by LCA Methodology

by
Francisco Javier Flor-Montalvo
1,*,
Agustín Sánchez-Toledo Ledesma
1,
Eduardo Martínez Cámara
2,
Emilio Jiménez-Macías
3,
Jorge Luis García-Alcaraz
4 and
Julio Blanco-Fernandez
2
1
Higher School of Engineering and Technology, International University of La Rioja (UNIR), 26004 Logroño, La Rioja, Spain
2
Department of Mechanical Engineering, University of La Rioja, Luis de Ulloa 20, 26004 Logroño, La Rioja, Spain
3
Department of Electrical Engineering, University of La Rioja, Luis de Ulloa 20, 26004 Logroño, La Rioja, Spain
4
Department of Industrial Engineering and Manufacturing, Autonomous University of Ciudad Juarez, Ciudad Juárez CHIH 32315, Mexico
*
Author to whom correspondence should be addressed.
Academic Editors: Susana Guzmán-Puyol, José Jesús Benítez and José Alejandro Heredia-Guerrero
Foods 2021, 10(4), 873; https://doi.org/10.3390/foods10040873
Received: 10 February 2021 / Revised: 9 April 2021 / Accepted: 13 April 2021 / Published: 16 April 2021
(This article belongs to the Special Issue Food to Save Food: Exploiting Food Wastes and Byproducts to Fabricate Food Packaging)
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Abstract

Natural stoppers are a magnificent closure for the production of aging wines and unique wines, whose application is limited by the availability of raw materials and more specifically of cork sheets of different thickness and quality. The growing demand for quality wine bottle closures leads to the search for alternative stopper production. The two-piece stopper is an alternative since it uses non-usable plates in a conventional way for the production of quality caps. The present study has analyzed the impact of the manufacture of these two-piece stoppers using different methodologies and for different dimensions by developing an LCA (Life Cycle Assessment), concluding that the process phases of the plate, its boiling, and its stabilization, are the phases with the greatest impact. Likewise, it is detected that the impacts in all phases are relatively similar (for one kg of net cork produced), although the volumetric difference between these stoppers represents a significant difference in impacts for each unit produced. View Full-Text
Keywords: life cycle assessment; cork stoppers; thin cork planks; valorization life cycle assessment; cork stoppers; thin cork planks; valorization
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
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MDPI and ACS Style

Flor-Montalvo, F.J.; Ledesma, A.S.-T.; Cámara, E.M.; Jiménez-Macías, E.; García-Alcaraz, J.L.; Blanco-Fernandez, J. 2-Piece Cork Stoppers as Alternative for Valorization of Thin Cork Planks: Analysis by LCA Methodology. Foods 2021, 10, 873. https://doi.org/10.3390/foods10040873

AMA Style

Flor-Montalvo FJ, Ledesma AS-T, Cámara EM, Jiménez-Macías E, García-Alcaraz JL, Blanco-Fernandez J. 2-Piece Cork Stoppers as Alternative for Valorization of Thin Cork Planks: Analysis by LCA Methodology. Foods. 2021; 10(4):873. https://doi.org/10.3390/foods10040873

Chicago/Turabian Style

Flor-Montalvo, Francisco J., Agustín S.-T. Ledesma, Eduardo M. Cámara, Emilio Jiménez-Macías, Jorge L. García-Alcaraz, and Julio Blanco-Fernandez. 2021. "2-Piece Cork Stoppers as Alternative for Valorization of Thin Cork Planks: Analysis by LCA Methodology" Foods 10, no. 4: 873. https://doi.org/10.3390/foods10040873

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