Evaluation of Anaerobic Digestion of Verdejo Lees from an Ecological Crop

Estrategias para la mejora de la digestión anaerobia: integración de procesos electroquímicos y bioelectroquímicos = Strategies for improving anaerobic digestion: integration of electrochemical and bioelectrochemical processes

“…Valorisation of winery wastes through anaerobic digestion has been carried out in mesophilic and thermophilic conditions (Rodríguez et al 2007;Da Ros et al 2016). Amongst winery wastes (grape marc, stalks or grape pomace) wine lees have shown a high potential for valorisation regarding its high nutritional value and biodegradability (~53%) (Hungría-Estévez et al 2020). Hungría-Estévez et al (2020) demonstrated good results in the anaerobic digestion of wine lees providing a mean of CH4 production of 332 ± 37 mL STP CH4 g VS -1 .…”

“…Amongst winery wastes (grape marc, stalks or grape pomace) wine lees have shown a high potential for valorisation regarding its high nutritional value and biodegradability (~53%) (Hungría-Estévez et al 2020). Hungría-Estévez et al (2020) demonstrated good results in the anaerobic digestion of wine lees providing a mean of CH4 production of 332 ± 37 mL STP CH4 g VS -1 . However, further research is required to stabilise the process and controlling the such abundant and polluting waste generated.…”