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The acids produced during wine production could be used to manufacture batteries in smartphones and electric vehicles. This was the result of a study by the University of New South Wales (UNSW). "A novel battery composition based on acidic foods like effervescent powder and acids produced during wine production could make lithium-ion batteries more efficient, affordable, and sustainable," the researchers explained in a press release.
Lithium-ion batteries are currently made with a graphite anode. The conventional method for its production for batteries is quite environmentally harmful, explained Professor and study leader Neeraj Sharma. "About 60 percent of the graphite is lost during the processing steps, which typically require high temperatures and very strong acids to achieve the necessary purity," Sharma said. Therefore, the researchers sought a more environmentally friendly alternative. The new technology replaces graphite with compounds derived from food acids like tartaric acid and malic acid.
The researchers developed a prototype battery cell that is comparable in size and shape to those in mobile phones. It could store more energy than conventional graphite-based batteries. This means that devices may last longer and need to be charged less frequently. Sharma and his team now plan to scale up the batteries to increase energy capacity. They also want to conduct further tests to ensure that the batteries can withstand repeated use and varying temperatures.
However, the UNSW researchers are not the first to attempt to power vehicles with wine. King Charles had already stated that his Aston Martin would be powered by by-products from wine and cheese.
(ru / Drinks Business)