How Has the Wine Sector Incorporated the Premises of Circular Economy?

Abstract

Much has been done in the wine production sector to promote sustainable development. Given its relevance in the economy and in society, it is fundamental to align its activities with the optimal use of resources and the regeneration and restoration of the natural system in agreement with the premises set by the Circular Economy (CE). The main interest of this work was, through a systematic literature review, to identify in the revised studies how the wine sector has incorporated the premises of CE in its activities. Six topics define the concerns addressed: water, solid waste, energy, chemical use, land use and ecosystems, in different parts of the chain: viticulture, winemaking and distribution. From the evaluation of 41 selected empirical studies, no clear definition regarding CE was found; however, the detailed analysis reveals aspects which incorporate CE practices such as the reduction of waste disposal by its treatment and recovery, the best use of resources at all stages of the process chain and the need to rethink and redesign current practices. The specific subjects identified were waste recovery, alternative energy sources such as biofuels production and water quality improvement. Land use, ecosystem impacts, and use of agrochemicals were not considered.

Ways of Application of the Circular Bioeconomy in the Wine Industry

“…The concept of circular economy is not yet claimed as incorporated in a lot of studies while being mentioned as a vital topic for future research. In some cases, it was confirmed that, even though the plant did not include in policies a definition of circular economy, the concepts are, in some way, present, particularly with the concern about reducing waste disposal through treatment and recovery, making the best use of resources at all stages of the chain process, and the need to rethink and redesign current practices with sustainability in mind [62].…”

Do circular economy practices moderate the wine tourism–green performance relationship? A structural analysis applied to the Spanish wine industry

“…Likewise, these practices have a high strategic component, given their capacity to meet the environmental needs of the different stakeholders (Camilleri, 2020). Therefore, given the ability of CEPs to improve recycling, reduction and reuse of materials and to meet the environmental demands of stakeholders, these practices can lead to increased GP of wineries (Berardi and Dias, 2019).…”

Wine Lees as Alternative Substrate for Microalgae Cultivation: New Opportunity in Winery Waste Biorefinery Application

“…The limit of this treatment is associated with the high cost required to recover the products. In addition, publications dealing with the recovery of matter from wine lees by means of biotechnological treatments are limited [12]. There is great interest in biorefinery development focused on a complete by-product treatment, and Waste 2023, 1 an innovative approach could be the application of wine lees as a substrate for microalgal cultivation.…”