During alcoholic fermentation, yeast converts sugar into ethanol and carbon dioxide. In wine production, approximately 11–13 kg of CO₂ is produced per hectoliter of wine. This gas is generated directly at the production site, and without capture it is simply released into the atmosphere.

A system for CO₂ capture, purification, and storage (Carbon Capture, Utilization and Storage – CCUS) makes it possible to capture this CO₂, purify it, liquefy it, and reuse it in production processes. This approach helps reduce the carbon footprint, increase energy independence, and create a closed carbon cycle.

Between 2023 and 2025, OMEGA AIR participated in a European co-funded project (NextGenerationEU – Incentives for Research and Development Projects NOO (RRI NOO)).

As part of the project, we developed and tested a pilot system for capturing, drying, purifying, and storing CO₂. The system was installed at the Klet Brda winery and connected to a 2400 hl Rebula fermentation tank during the main fermentation phase, which took place at 17 °C.

The primary unit was installed directly next to the fermenter. The compressor, adsorption dryer, and liquefaction unit were integrated into a mobile containerized unit. During installation and testing, continuous monitoring of process parameters was implemented, including flow rate, pressure, temperature, and CO₂ purity.

Testing was carried out in several stages:

• capture of fermentation vapors
• primary condensation and aroma recovery
• flow stabilization in the buffer tank
• compression to 20 bar
• secondary filtration and drying
• CO₂ liquefaction and storage

Measurements confirmed the high efficiency of the system:

• CO₂ purity up to 99.4%
• Dew point –69.4 °C
• Moisture content approximately 0.27 ppm at 20 bar, significantly below EIGA recommendations for food-grade applications

The plug-and-play system design allows commissioning without additional adjustments, as key components are already properly configured and optimized.

The system is designed without CO₂ losses.
Everything entering the compressor unit exits the system. Any minor imbalance is returned to the compressor suction side through a closed loop, ensuring stable operation without losses.

Safety valves, pressure monitoring, and compliance with PED requirements ensure safe operation even when CO₂ flow rates fluctuate during fermentation.

Special attention was given to the stable storage of liquid CO₂ and the prevention of dry ice formation, achieved through an appropriate pressure control regime.

The project clearly demonstrated that OMEGA AIR possesses the knowledge and engineering capabilities to develop advanced CCUS systems.

The pilot implementation confirmed the technical feasibility, operational reliability, and energy efficiency of the solution under real process conditions.

In the future, we will continue development with the goal of offering a fully operational, functional, and modular system, adapted to the size and requirements of individual wineries or breweries.