| Title | Conversion of Problematic Winery Waste into Valuable Substrate for Baker's Yeast Production and Solid Biofuel: A Circular Economy Approach |
|---|---|
| ID_Doc | 4729 |
| Authors | Vukusic, JL; Millenautzki, T; Reichert, L; Saaid, AM; Müller, L; Clavijo, L; Hof, J; Mösche, M; Barbe, S |
| Title | Conversion of Problematic Winery Waste into Valuable Substrate for Baker's Yeast Production and Solid Biofuel: A Circular Economy Approach |
| Year | 2023 |
| Published | Food Technology And Biotechnology, 61, 4 |
| Abstract | Research background. Wine production, which is considered a major sector in food industry, often involves the use of a large amount of resources. Moreover, wine making generates a large amount of grape pomace, which is generally used for low-value applications such as fertiliser and animal feed. The aim of the present research is to explore the possibility of improving the overall sustainability of traditional winemaking. Experimental approach. A zero-waste process was developed. It includes the production of white wine and the substantial valorisation of grape pomace, which is converted into solid biofuel, tartaric acid and concentrated grape extract as feedstock for industrial baker's yeast production. Results and conclusions. We estimate that a significant surplus of renewable energy of approx. 3 MJ/kg processed grapes can be obtained during this conversion. The suitability of grape extract as a potential substrate for industrial baker's yeast production was evaluated and the feasibility of a partial replacement of molasses (up to 30 %) was demonstrated. Novelty and scientific contribution. We present a circular economy approach for the conversion of winery biowaste into high-value resources such as feedstock and solid biofuel. |
| http://www.ftb.com.hr/images/InPress/8000-in_press.pdf |
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) | |
| 16774
|
Niculescu, VC; Ionete, RE An Overview on Management and Valorisation of Winery Wastes(2023)Applied Sciences-Basel, 13, 8 | |
| 63278
|
Vukusic, JL; Millenautzki, T; Barbe, S Bridging the Implementation Gap between Pomace Waste and Large-Scale Baker's Yeast Production(2023)Agriengineering, 5, 4 | |
| 67488
|
Ioannidou, SM; Filippi, K; Kookos, IK; Koutinas, A; Ladakis, D Techno-economic evaluation and life cycle assessment of a biorefinery using winery waste streams for the production of succinic acid and value-added co-products(2022) | |
| 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 | |
| 21398
|
Rodrigues, RP; Gando-Ferreira, LM; Quina, MJ Increasing Value of Winery Residues through Integrated Biorefinery Processes: A Review(2022)Molecules, 27.0, 15 | |
| 4462
|
Ncube, A; Fiorentino, G; Colella, M; Ulgiati, S Upgrading wineries to biorefineries within a Circular Economy perspective: An Italian case study(2021) | |
| 14764
|
Ganatsios, V; Terpou, A; Bekatorou, A; Plessas, S; Koutinas, AA Refining Citrus Wastes: From Discarded Oranges to Efficient Brewing Biocatalyst, Aromatic Beer, and Alternative Yeast Extract Production(2021)Beverages, 7, 2 | |
| 10313
|
Blaszczyk, A; Sady, S; Pacholek, B; Jakubowska, D; Grzybowska-Brzezinska, M; Krzywonos, M; Popek, S Sustainable Management Strategies for Fruit Processing Byproducts for Biorefineries: A Review(2024)Sustainability, 16, 5 | |
| 20575
|
Kokkinomagoulos, E; Kandylis, P Grape pomace, an undervalued by-product: industrial reutilization within a circular economy vision(2023)Reviews In Environmental Science And Bio-Technology, 22, 3 |