Energy Recovery and Treatment of Winery Wastes by a Compact Anaerobic Digester

Eleutheria, Nikolaidou; Maria, Iossifidou; Tataki, Vasiliki; Eftaxias, Alexandros; Aivasidis, A.; Diamantis, Vasileios

doi:10.1007/s12649-016-9541-1

Cited by 15 publications

(6 citation statements)

References 31 publications

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“…In the past, different efforts have been attempted to introduce GP bioproducts into different utilization processes, including solvent or biological extraction to separate bioactive compounds [3], solid-state fermentation to produce enzymes [4], temperature-controlled buffer extraction to get hydrocolloids [5], and anaerobic digestion to produce biofuels and energy [6,7]. However, a major challenge for the implementation of GP into value-added processing is the high variation of GP composition, which largely determines the processing strategies for GP valorization.…”

Section: Introductionmentioning

confidence: 99%

Compositional Characterization of Different Industrial White and Red Grape Pomaces in Virginia and the Potential Valorization of the Major Components

Jin

O’Hair

Stewart

et al. 2019

Foods

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To better evaluate potential uses for grape pomace (GP) waste, a comprehensive chemical composition analysis of GP in Virginia was conducted. Eight commercial white and red pomace samples (cv. Viognier, Vidal Blanc, Niagara, Petit Manseng, Petit Verdot, Merlot, Cabernet Franc, and Chambourcin) obtained from different wineries in Virginia, USA were used. For extractives, GPs contained 2.89%–4.66% titratable acids, 4.32%–6.60% ash, 4.62%–12.5% lipids with linoleic acid being the predominant (59.0%–70.9%) fatty acid, 10.4–64.8 g total phenolic content (gallic acid equivalents)/kg GP, 2.09–53.3 g glucose/kg GP, 3.79–52.9 g fructose/kg GP, and trace sucrose. As for non-extractives, GPs contained 25.2%–44.5% lignin, 8.04%–12.7% glucan, 4.42%–7.05% xylan, and trace amounts of galactan, arabinan, and mannan (less than 3% in total). Potential usages of these components were further examined to provide information on better valorization of GP. Considering the valuable extractives (e.g., polyphenols and oil) and non-extractives (e.g., lignin), designing a biorefinery process aiming at fully recover and/or utilize these components is of future significance.

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Section: Introductionmentioning

confidence: 99%

Compositional Characterization of Different Industrial White and Red Grape Pomaces in Virginia and the Potential Valorization of the Major Components

Jin

O’Hair

Stewart

et al. 2019

Foods

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“…Therefore, in addition to testing both untreated and extracted pomace in an anaerobic digestion trial (Section ), a third treatment group containing both extracted pomace and its corresponding volume of aqueous extract was tested to determine if this supplementation would boost biogas production as predicted by the BOD. Eleutheria and colleagues found evidence to support such a hypothesis; after an aqueous extraction of white grape pomace, extracts were diverted to anaerobic digestion and found to be highly digestible …”

Section: Resultsmentioning

confidence: 99%

“…Eleutheria and colleagues found evidence to support such a hypothesis; after an aqueous extraction of white grape pomace, extracts were diverted to anaerobic digestion and found to be highly digestible. 49 3.7. Anaerobic Digestion.…”

Section: Anthocyanin Extractionmentioning

confidence: 99%

Obtaining Multiple Coproducts from Red Grape Pomace via Anthocyanin Extraction and Biogas Production

Allison

Simmons

2018

J. Agric. Food Chem.

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Red grape pomace (RGP), a byproduct of red wine production, is an abundant food processing waste stream in California, rich in both anthocyanins, a class of red-blue pigments, and lignocellulose. Extraction of anthocyanins and biofuel production from RGP have been investigated independently, but no research has examined employing both strategies together for maximal valorization. In this study, anthocyanins were most effectively extracted from RGP at 80 °C. Convection- and vacuum-oven drying of the pomace were found to decrease anthocyanin yield, whereas lyophilization did not significantly affect yield. Fermentable sugars were successfully separated from the crude extract via solid-phase extraction. Ionic liquid pretreatment of RGP was determined to be a nonviable option for application to anaerobic digestion. Extraction reduced biomethane output, but supplementation with the aqueous fraction of the extract mitigated much of this difference, indicating sequential extraction and fractionation of anthocyanins from RGP can minimize the impact on biofuel yields.

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“…both small and medium-sized enterprises could use the energy thus obtained, according to Fabbri et al [149]. Successful experiments ElAchkar et al [150] and Eleutheria et al [151] showed that Scale-up of such systems is also possible, which generally leads to the conclusion that grape pomace, alone or with other by-products (e.g. sediment or wine lees) must not be wasted, but can be used efficiently in different ways.…”

Section: Bioethanol and Biogasmentioning

confidence: 99%

Circular economy in food industry

Rajkovic¹,

Popović-Minić²,

Milinčić³

et al. 2020

Zaštita materijala

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The concept of the circular economy goes beyond the outdated idea of the linear economy, which involves the uncontrolled exploitation of natural resources, and the material flows from the factory through the user to the landfill. In the circular economy, the circle product-wasteproduct is closed. It is expected from the industry to function as a natural ecosystem , and waste from one industry becomes a raw material to another industry, i.e. to stimulate circulation, from which the term circular originates. The circular economy is a general term that encompasses all activities that reduce, reuse, and recycle materials in the processes of production, distribution, and consumption. Taking into account the projections for population growth on Earth, the food industry is expected to increase production, which inevitably carries an increase in the amount of generated waste. Organic components of vegetable waste are of interest for further use because they contain large quantities of highly valuable molecules. This paper aimed to show that waste from the food industry is not waste but a raw material that can be incorporated into other processes, which are the basic principles of circular economy-regeneration and circulation. The wine industry, as a major industry for the grape as raw material, creates large quantities of such waste. In the literature review are provided various innovative solutions that show what to do next with wine by-products, especially grape hush. Besides using in the industry of strong drinks, through composting or as a forage supplement, new solutions are presented. They are: the hush as a significant bioenergy source; the use of the most important substances from the hush, such as polyphenolic compounds, dietary fiber, tartaric acid, oils; the hush as a raw material for the production of biofuels, enzymes, biosurfactants, etc.

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Energy Recovery and Treatment of Winery Wastes by a Compact Anaerobic Digester

Cited by 15 publications

References 31 publications

Compositional Characterization of Different Industrial White and Red Grape Pomaces in Virginia and the Potential Valorization of the Major Components

Compositional Characterization of Different Industrial White and Red Grape Pomaces in Virginia and the Potential Valorization of the Major Components

Obtaining Multiple Coproducts from Red Grape Pomace via Anthocyanin Extraction and Biogas Production

Circular economy in food industry

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