Energy Use and Carbon Footprint of Wine and Winegrapes

The 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 Elazığ province, a region in Türkiye 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 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 kilogram of wine grapes was calculated as 0.012 kg CO₂-equivalent. The research examined the emissions associated with wine processing for a standard 225 Liters wine barrel in addition to vineyard activities particularly spotlighting electricity use and glass packaging 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 in easing the climate impacts and climate adaptability of viticulture systems.