Wine powers new battery technology and could increase the range and efficiency of electric vehicles

Scientists from the University of New South Wales have made a breakthrough in battery technology by using an unexpected source: food acids, including those found in wine.

They developed a battery element from compounds found in food acids, which are common and often thrown away as waste.

“A new battery component using food acids found in sorbets and wine could make lithium-ion batteries more efficient, affordable and sustainable,” the researchers said in a press release.

Currently, lithium-ion batteries dominate the energy market. They are widely used in everything from smartphones to electric vehicles. However, they come with several problems.

For example, a key part of these batteries is the anode, traditionally made of graphite. However, graphite production is harmful to the environment due to mining, energy-intensive purification and the use of harsh chemicals.

Resolving constraints

Professor Neeraj Sharma, who led the team, points out that the conventional method of producing graphite for batteries is completely unsustainable.

“About 60% of graphite is lost during processing steps, which typically require high temperatures and very strong (essential) acids to achieve the required purity… so this has a huge impact on the environment,” he noted.

The new technology replaces graphite with compounds derived from food acids, such as tartaric and malic acid.

“Our goal is to thoroughly understand the materials (used in batteries) and their mechanism during battery operation, and with this knowledge we can design better materials,” emphasized Professor Sharma.

“By using large-scale waste to produce battery components, the industry can diversify its contribution while also addressing environmental and sustainability concerns.”

Promising prototype and future development

Scientists demonstrated the potential of their technology by building a prototype battery cell.

This prototype has dimensions similar to those used in mobile phones and stores more energy than traditional graphite-based batteries. This will allow devices to store more energy and require charging less often.

“We experimented to understand what was happening, designing reactions that maximized yield, and characterizing the resulting compounds and their effects,” Sharma said.

The team is currently working to expand the manufacturing process, moving from small coin batteries to larger pouch cells for more demanding devices. They also test to make sure the batteries will withstand repeated use and various temperatures.

“By understanding battery chemistry, we can improve their physical properties and energy storage capacity (to sustain greater power), ionic conductivity (enabling greater rates of energy discharging or charging), or structural stability (extending their lifespan to improve sustainability). – Sharma mentioned.

Sustainable and efficient battery

It’s worth noting that this breakthrough could not only make batteries more sustainable, but also cheaper and more efficient.

Scientists are also exploring the application of this technology to sodium-ion batteries, which is another promising alternative to lithium-ion batteries.

Prof. Sharma also highlighted the importance of diverse battery technologies for different applications and the need for more sustainable processes and materials.

“The idea is to have different battery technologies for different applications, including combining solar and battery power in one device,” he concluded.

This groundbreaking achievement represents an important step forward in battery technology and shows how food waste can be transformed into a valuable energy source for the world.