<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Rives, Jesús</style></author><author><style face="normal" font="default" size="100%">Fernandez-Rodriguez, Ivan</style></author><author><style face="normal" font="default" size="100%">Rieradevall, Joan</style></author><author><style face="normal" font="default" size="100%">Gabarrell, Xavier</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Integrated environmental analysis of the main cork products in southern Europe (Catalonia – Spain)</style></title><secondary-title><style face="normal" font="default" size="100%">Journal of Cleaner Production</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">agro-forestry system</style></keyword><keyword><style  face="normal" font="default" size="100%">Carbon dioxide</style></keyword><keyword><style  face="normal" font="default" size="100%">Champagne cork stopper</style></keyword><keyword><style  face="normal" font="default" size="100%">Cork sector</style></keyword><keyword><style  face="normal" font="default" size="100%">Environmental impact</style></keyword><keyword><style  face="normal" font="default" size="100%">Life cycle assessment (LCA)</style></keyword><keyword><style  face="normal" font="default" size="100%">Mediterranean</style></keyword><keyword><style  face="normal" font="default" size="100%">natural cork stopper</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">Submitted</style></year></dates><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">This study presents an environmental analysis of the cork sector by integrating and evaluating the production of the products that are most commonly made of cork: natural cork stoppers, champagne cork stoppers, white cork granulate and black cork granulate, in order to propose environmental strategies that could contribute to minimising the potential impacts of the cork sector. Life Cycle Assessment (LCA) was the methodology used in order to assess the potential environmental impacts of the cork sector and its main products. Inventory was supported by 15 companies in Catalonia. Different environmental midpoint impact categories were reported and analysed according to CML 2001 method such as Abiotic Depletion (ADP), Acidification Potential (AP), Eutrophication Potential (EP), and many other. Also, the Global Warming Potential (GWP 100 years), was assessed, and it was found that the cork sector contributed to fixing carbon dioxide and consequently can help to mitigate climate change, besides generating cork products. Specifically, 3.4 tonnes of CO2 eq. were emitted to convert a tonne of raw cork from the forest into products, while 18 tonnes of CO2 are fixed per tonne as a result of the existence of cork oak forests; the resulting balance was that 14.6 tonnes of CO2 are fixed. A sensitivity analysis was carried out of the distribution of environmental impacts between products; it was observed that allocation rules were an important point of the assessment. The use of cork, a natural, renewable and local material, can help to reduce the environmental impact of products. The use of cork stoppers contributes to reducing the carbon footprint of beverages such as wines, champagnes, beers, ciders, brandies and many other beverages.</style></abstract></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Rives, Jesús</style></author><author><style face="normal" font="default" size="100%">Fernandez-Rodriguez, Ivan</style></author><author><style face="normal" font="default" size="100%">Rieradevall, Joan</style></author><author><style face="normal" font="default" size="100%">Gabarrell, Xavier</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Environmental analysis of the production of champagne cork stoppers</style></title><secondary-title><style face="normal" font="default" size="100%">Journal of Cleaner Production</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Champagne cork stopper</style></keyword><keyword><style  face="normal" font="default" size="100%">Cork agglomerate</style></keyword><keyword><style  face="normal" font="default" size="100%">Environmental impact</style></keyword><keyword><style  face="normal" font="default" size="100%">Life cycle assessment (LCA)</style></keyword><keyword><style  face="normal" font="default" size="100%">Mediterranean</style></keyword><keyword><style  face="normal" font="default" size="100%">Natural cork disc</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2012</style></year></dates><publisher><style face="normal" font="default" size="100%">Elsevier Ltd</style></publisher><volume><style face="normal" font="default" size="100%">25</style></volume><pages><style face="normal" font="default" size="100%">1-13</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Champagne cork stoppers are a product made basically from cork, a natural and renewable resource extracted from cork oak forests in western Mediterranean regions. Each stopper is made up of an agglomerated cork body and two natural cork discs. In 2009, 60% of the world’s champagne cork stoppers were produced in Catalonia, due to the importance of cava, champagne and other sparkling wines in neighbouring areas. The aim of this research was to provide environmental reference data on champagne cork stoppers production, and identify the industrial stages and operations that made the greatest impact. This research was carried out using life cycle assessment (LCA) methodology, and ﬁve of the most representative producers were analysed. The system considered all the processes involved in production after the forest management stage and one million champagne cork stoppers were taken as a functional unit (FU). Results showed that 53,886 kg of CO2 eq. were emitted to produce the FU. It was observed that the champagne cork stopper manufacture stage represented between 57 and 67% of the environmental impact, depending on the category. Speciﬁcally, between 25 and 47% of the environmental impacts associated with this stage were caused by the body agglomeration operation, and between 21 and 29% were caused by the gluing of discs. On the other hand, some of the production stages such as the transport of raw cork and intermediate products, cork slab preparation or end of life stages represented a very small part of the total environmental impact of the product, less than 2%. Furthermore, it was observed that a champagne cork stopper produced by the most impacting company presented a higher impact, between 10 and 27% above the sector average, depending on the impact category; while the least impacting company presented between 12 and 32% less impact. These differences indicate that some companies can improve their production by adopting technology and production practices that some of their competitors have already put in place.</style></abstract></record></records></xml>