| Title | An Overview on Management and Valorisation of Winery Wastes |
|---|---|
| ID_Doc | 16774 |
| Authors | Niculescu, VC; Ionete, RE |
| Title | An Overview on Management and Valorisation of Winery Wastes |
| Year | 2023 |
| Published | Applied Sciences-Basel, 13, 8 |
| Abstract | As we address important societal needs, the circular economy equips us with the means to jointly combat climate change and biodiversity loss, including the revaluation of waste. The wine-making process is a huge generator of waste, creating problems for manufacturers every year; therefore, an appropriate management and valorisation of winery wastes are crucial, even if it is difficult. This results from the hardship of disposing of grape marc, which is considered a pollutant for the environment. In the past, the simplest option for this waste disposal was the payment of a fee around EUR 3000, which recently increased up to EUR 30,000-40,000. Several environmentally friendly technologies have been proposed for the recovery of cellar waste. Fermentation of grape residue, pruning, or wine-making lees have been reported to yield lactic acid, surfactants, xylitol, ethanol, and other compounds. In addition, grape pulp and seeds are rich in phenolic compounds, which have antioxidant properties, and tartaric acid from vinasse can be extracted and marketed. Additionally, complex phenol mixtures, such as those found in wine residues (seeds, bark, stems, or leaves), are effective as chemotherapeutic agents and can be used in medicine. In this review, the potential of using wine-making by-products, extracts, and their constituent parts as raw materials for adsorbents, biopolymers, natural reinforcing fillers, and sustainable energy production will be a key point of discussion. An overview on how wine producers, based on wine and wastes chemistry, can implement the circular economy as an alternative to the conventional linear economy (make, use, dispose) will be provided. |
| https://www.mdpi.com/2076-3417/13/8/5063/pdf?version=1681821917 |
Similar Articles
| ID | Score | Article |
|---|---|---|
17035
|
Ahmad, B; Yadav, V; Yadav, A; Rahman, MU; Yuan, WZ; Li, Z; Wang, XP Integrated biorefinery approach to valorize winery waste: A review from waste to energy perspectives(2020) | |
| 30042
|
Jesus, M; Romaní, A; Mata, F; Domingues, L Current Options in the Valorisation of Vine Pruning Residue for the Production of Biofuels, Biopolymers, Antioxidants, and Bio-Composites following the Concept of Biorefinery: A Review(2022)Polymers, 14.0, 9 | |
| 21398
|
Rodrigues, RP; Gando-Ferreira, LM; Quina, MJ Increasing Value of Winery Residues through Integrated Biorefinery Processes: A Review(2022)Molecules, 27.0, 15 | |
| 9702
|
Skracic, Ä; Ljubenkov, I; Mimica, N; Mekinic, G Valorisation of Winemaking By-products(2023)Kemija U Industriji-Journal Of Chemists And Chemical Engineers, 72.0, 3-4 | |
| 9880
|
Coelho, MC; Pereira, RN; Rodrigues, AS; Teixeira, JA; Pintado, ME The use of emergent technologies to extract added value compounds from grape by-products(2020) | |
| 27614
|
Constantin, OE; Stoica, F; Ratu, RN; Stanciuc, N; Bahrim, GE; Rapeanu, G Bioactive Components, Applications, Extractions, and Health Benefits of Winery By-Products from a Circular Bioeconomy Perspective: A Review(2024)Antioxidants, 13.0, 1 | |
| 4729
|
Vukusic, JL; Millenautzki, T; Reichert, L; Saaid, AM; Müller, L; Clavijo, L; Hof, J; Mösche, M; Barbe, S Conversion of Problematic Winery Waste into Valuable Substrate for Baker's Yeast Production and Solid Biofuel: A Circular Economy Approach(2023)Food Technology And Biotechnology, 61, 4 | |
| 4462
|
Ncube, A; Fiorentino, G; Colella, M; Ulgiati, S Upgrading wineries to biorefineries within a Circular Economy perspective: An Italian case study(2021) | |
| 8696
|
Hungría, J; Siles, JA; Chica, AF; Gil, A; Martín, MA Anaerobic co-digestion of winery waste: comparative assessment of grape marc waste and lees derived from organic crops(2021)Environmental Technology, 42.0, 23 | |
| 13421
|
Coelho, MC; Ghalamara, S; Pereira, R; Rodrigues, AS; Teixeira, JA; Pintado, ME Innovation and Winemaking By-Product Valorization: An Ohmic Heating Approach(2023)Processes, 11, 2 |