Renewable energy from thermophilic anaerobic digestion of winery residue: Preliminary evidence from batch and continuous lab-scale trials

Ros, Cinzia Da; Cavınato, Cristina; Bolzonella, David; Pavan, Paolo

doi:10.1016/j.biombioe.2016.05.017

Cited by 59 publications

(41 citation statements)

References 33 publications

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“…Showing an uncertain trend regarding the removal of organic matter and the inoculum/substrate ratios, as well as in Córdoba et al (2018). Ros et al (2016) obtained percentages of VS removal, also with grape marc residue of 12 -35%. Figure 1b shows that the I/S 3.0 ratio obtained the best performance in percentage of removal (77.5%), a ratio that also obtained the best specific production of methane in relation to volatile solids.…”

Section: Organic Removalsmentioning

confidence: 92%

“…Evidencing that the higher the concentration of added inoculum in relation to the substrate, the higher the production of methane per gram of volatile solids, with an increase of 70% when the I/S ratio varied from 0.75 to 3. Ros et al (2016) obtained for grape marc, during 40 days, 360 L CH4 Kg -1 VSadd. Fabbri et al (2015) also using grape marc, obtained 145-254 L CH4 Kg -1 VSadd.…”

Section: Methane Yieldmentioning

confidence: 99%

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Effect of the inoculum/substrate ratio on the biochemical methane potential (BMP) of grape marc

et al. 2020

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The grape industrialization process produces large volumes of solid organic waste, with the grape bagasse being the main waste generated in the winemaking process. Anaerobic digestion can be used to treat and dispose of agro-industrial biomass waste. The objective of this study was to evaluate the effect of the inoculum/substrate ratio on the Biochemical Methane Potential (BMP) of grape marc. The experiment was performed in laboratory scale through a system of reactor bottles in batches, removing a set of triplicate flasks for sampling and analysis every 48 hours, with the test lasting 12 days. The reactors contained residue, inoculum and 20% of nutritive solution, maintaining 20% of headspace. The reactors were incubated in an incubator at a mesophilic temperature (35 ± 2°C) and shaken manually every 24 hours. Three different inoculum/substrate (I/S) ratios of 0.75, 1.5 and 3 were used to evaluate the methane yield, organic removals and at the end of degradation the morphology of the bacterial community was evaluated by means of scanning electron microscopy. The I/S 3 ratio provided the best results for loading anaerobic systems, indicating that grape marc presents potential for biological treatment through anaerobic digestion.

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Section: Organic Removalsmentioning

confidence: 92%

Section: Methane Yieldmentioning

confidence: 99%

Effect of the inoculum/substrate ratio on the biochemical methane potential (BMP) of grape marc

et al. 2020

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“…Efforts to recover phenols from grape marc, using ultrasound [84] and solvents (ethanol, methanol) [85] and supercritical fluid consecutive [86] extraction method, have been made with a high success rate. Grape marc on its own or as a part of an agroindustrial substrate mixture has also been used effectively as an anaerobic digestion substrate for the generation of biogas and methane [87][88][89] and it is estimated that a smallmedium fully operational winery could produce 7800 kW h year -1 electrical and 8900 kW h year -1 thermal energy. Further studies using grape marc for biotechnological production of goods are summarised in Table 4.…”

Section: Utilisation Of Grape Marc and Vine Shoots As Substratementioning

confidence: 99%

Grape Winery Waste as Feedstock for Bioconversions: Applying the Biorefinery Concept

Zacharof

2016

Waste Biomass Valor

137

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Grape wine is among the most important alcoholic beverages in the globe, with a continuously rising world demand, currently sizing at 25 billion litres. Such a large and heavily industrialised market calls for the maintenance of a steady production of raw materials to end products. Consequently, intensive cultivation of land, harvesting of the goods and manufacturing for the production of commercially available products are being implemented. Wine making is a timed, multistage process producing a large amount of organic and inorganic waste. It has been calculated that during cultivation and harvesting about 5 tonnes of solid waste are generated per hectare per year, while the winery wastewater varies according to the production size from 650,000 m 3 (Greece) to over 18,000,000 m 3 (Spain) per year. Conventional treatments of winery waste are becoming increasingly expensive, demanding significant amounts of effort, resources and energy for safe waste discharge. Therefore, the need to recycle, reuse and recover energy and valuable chemicals from winery waste and wastewater becomes apparent. Valorisation of winery waste is possible when introducing the concept of biorefinery, i.e. the use of winery waste as bioconversions feedstock in order to produce platform chemicals, biofuels, heat and energy.

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“…Previously, Makadia et al [12] proceeded through the codigestion of grape marc with other organics in "wet" anaerobic digestion (AD) systems for methane generation. There are indications that the optimisation of energy recovery utilising GM as a substrate in anaerobic systems holds the potential for valorisation of this abundant sustainable resource [13]. However, energy recovery through any of the thermal conversion processes mentioned above (viz.…”

Section: Introductionmentioning

confidence: 99%

Co-Digestion of Grape Marc and Cheese Whey at High Total Solids Holds Potential for Sustained Bioenergy Generation

2020

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At the end of fermentation, wine contains approximately 20% (w/v) of solid material, known as grape marc (GM), produced at a yield of 2 t/ha. Cheese manufacture produces cheese whey (CW), which is over 80% of the processed milk, per unit volume. Both waste types represent an important fraction of the organic waste being disposed of by the wine and dairy industries. The objective of this study was to investigate the bioenergy potential through anaerobic codigestion of these waste streams. The best bioenergy profile was obtained from the digestion setups of mixing ratio 3/1 GM/CW (wet weight/wet weight). At this ratio, the inhibitory salinity of CW was sufficiently diluted, resulting in 23.73% conversion of the organic material to methane. On average, 64 days of steady bioenergy productivity was achieved, reaching a maximum of 85 ± 0.4% CH4 purity with a maximum cumulative methane yield of 24.4 ± 0.11 L CH4 kg−1 VS. During the fermentation there was 18.63% CODt removal, 21.18% reduction of conductivity whilst salinity rose by 36.19%. It can be concluded that wine and dairy industries could utilise these waste streams for enhanced treatment and energy recovery, thereby developing a circular economy.

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Renewable energy from thermophilic anaerobic digestion of winery residue: Preliminary evidence from batch and continuous lab-scale trials

Cited by 59 publications

References 33 publications

Effect of the inoculum/substrate ratio on the biochemical methane potential (BMP) of grape marc

Effect of the inoculum/substrate ratio on the biochemical methane potential (BMP) of grape marc

Grape Winery Waste as Feedstock for Bioconversions: Applying the Biorefinery Concept

Co-Digestion of Grape Marc and Cheese Whey at High Total Solids Holds Potential for Sustained Bioenergy Generation

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