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Kent winemaker turns to carbon capture technology

Phil HarrisonSouth East
BBC/Phil Harrison Henry Sugden from Defined Wines Ltd standing on the factory floor next to rows of large wine fermentation vats. He is looking at the camera.BBC/Phil Harrison
Henry Sugden from Defined Wines Ltd says using carbon capture technology is "the right thing to do"

A Kent winemaker using carbon dioxide capture technology in a bid to be more sustainable says it is "the right thing to do".

Defined Wine Ltd in Patrixbourne, near Canterbury, has installed a unit that captures CO2 produced during the grape fermentation process which can then be reused.

CEO Henry Sugden aims to use the captured CO2 on site and sell any excess to other producers, and claims to be the first UK winemaker using the technology.

He said the company wanted to try it in order to "not increase the pace of climate change". "It's the right thing to do," he added.

Jemima Bland is from Cork and Capture, the Ashford based climate-tech business which has developed the system to make it more compatible with the drinks industry.

"We save breweries and wineries, and other businesses that ferment, money by capturing the CO2 from their production," she said.

"We compress it, purify it and make it available to them for reuse on site."

BBC/Phil Harrison Jemima Bland from Cork and Capture stands next to a carbon dioxide capture unit. She has blond hair, is wearing a dark wool jacket over a red jumper and is looking at the camera and smiling.BBC/Phil Harrison
Jemima Bland from Cork and Capture says technology can reduce carbon emissions from the drinks industry

Although the technology is in use in some parts of the world already, it is unusual, with Cork and Capture aiming to establish networks for capturing and reusing biogenic CO2 within Kent and Sussex before expanding to global markets.

"Here in the UK we've got a relatively new wine sector, and a well-established, up-and-coming small brewing sector," Bland said.

She said the company was hoping to bring "innovation and sustainability" to the industry.

"When we start to compete more with the Spanish and French and wineries that have been making wine for thousands of years, we're bringing the latest technology, the latest innovation and the best possible sustainability," she added.

BBC/Phil Harrison Andrew Hepworth from Hepworth and Co Brewers Ltd standing next to wine barrels on the factory floor at Defined WinesBBC/Phil Harrison
Andrew Hepworth from Hepworth and Co Brewers Ltd already uses carbon dioxide capture to provide resilience to his business

The UK has experienced carbon dioxide shortages in recent years due to rising energy prices closing fertiliser plants where CO2 is a by product.

The technology also lends itself to beer production, with Hepworth and Co Brewers Ltd in West Sussex already using the system.

"CO2 supply is quite volatile," said chairman Andrew Hepworth.

"It can actually hurt our company if our commercial suppliers aren't available to us. It's far better for us to produce our own and have that security supply."

Alongside the drinks industry, food grade CO2 is used for hundreds of products like promoting the growth of plants in greenhouses, stunning pigs and chickens before slaughter, packaging meats, baby foods, fresh foods and baked products.

It can extend shelf life by preventing bacteria and keep food fresh in transport used in the form of dry ice and snow.

The applications for reduced costs transporting CO2 and using it closer to place of need are "very exciting", Bland added.

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