Sustainable options for the utilization of solid residues from wine production

Zhang, Nansen; Hoadley, Andrew; Patel, Jim; Lim, Seng; Li, Chaoen

doi:10.1016/j.wasman.2017.01.006

Cited by 61 publications

(42 citation statements)

References 42 publications

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“…For Zhang et al (2017), solid organic by-products of wine production include grape marc, stalk, wine lees and sludge. The main one is grape marc, composed mainly of seeds and peelings (Christ and Burrit, 2013;Duba et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

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: Introductionmentioning

confidence: 99%

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

et al. 2020

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“…Composts prepared from this residue are beneficial for soil. However, the high content of metals should be taken into account, because it may be detrimental from an environmental point of view [ 33 ]. Thus, for instance, while arsenic concentration in musts and wine is on the order of 2–4 μg kg −1 (see Table 2 and reference [ 34 ]), its content raised up to 50 μg kg −1 in pressed pomace.…”

Section: Resultsmentioning

confidence: 99%

Evolution of the Multielemental Content along the Red Wine Production Process from Tempranillo and Grenache Grape Varieties

2020

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In the present work, 38 elements were quantified in the different fractions generated by applying amateur winemaking methods. Inductively Coupled Plasma Mass Spectrometry was used as detection technique. Grapes were analyzed and separate metal profiles were also obtained for the skin and seeds. Additional vinification fractions included musts before and after the fermentation process. Meanwhile, solid fractions corresponded to the so-called hat, pressed pomace and the lees obtained after gravitational settling at the tank bottom. Wine was further analyzed. The obtained results revealed a different repartition depending on the particular element and winemaking solid and liquid fraction evaluated. The studies included vinification in presence and in absence of added yeast and grape geographical origin. Principal component analysis helped to discriminate among fractions and to determine the critical elements behaving differently. Finally, a mass balance allowed to unequivocally detect the migration of a given element to the winemaking fractions.

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“…Nevertheless, the process of distillation also involves the generation of liquid and solid distillery effluents such as vinasses and distilled grape marc that must be treated, disposed of or reused properly to avoid negative environmental impacts [11]. As in raw grape marc, the low pH and the presence of phytotoxic and antimicrobial compounds make distilled grape marc a troublesome waste stream product, which, if not properly treated, can cause soil acidification, groundwater pollution and oxygen depletion in soil [12].…”

Section: Introductionmentioning

confidence: 99%

Temporal Dynamics of Bacterial Communities in a Pilot-Scale Vermireactor Fed with Distilled Grape Marc

et al. 2020

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Vermicomposting has been found as a profitable approach to dispose of and treat large quantities of raw grape marc. However, less information is available with regard to its efficiency for treating distillery winery byproducts, even though distillation has been widely used as a way to economically valorize grape marc. As such, we sought to characterize the compositional and functional changes in bacterial communities during vermicomposting of distilled grape marc by using 16S rRNA high-throughput sequencing. Samples were collected at the initiation of vermicomposting and at days 14, 21, 28, 35 and 42. There were significant changes (p < 0.0001) in the bacterial community composition of distilled grape marc after 14 days of vermicomposting that were accompanied by twofold increases in bacterial richness and diversity from a taxonomic and phylogenetic perspective. This was followed by significant increases in functional diversity of the bacterial community, including metabolic capacity, lignin and cellulose metabolism, and salicylic acid synthesis. These findings indicate that the most striking compositional and functional bacterial community changes took place during the active phase of the process. They also pinpoint functional attributes that may be related to the potential beneficial effects of distilled grape marc vermicompost when applied on soil and plants.

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Sustainable options for the utilization of solid residues from wine production

Cited by 61 publications

References 42 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

Evolution of the Multielemental Content along the Red Wine Production Process from Tempranillo and Grenache Grape Varieties

Temporal Dynamics of Bacterial Communities in a Pilot-Scale Vermireactor Fed with Distilled Grape Marc

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