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Valorization of winery waste vs. the costs of not recycling
- Devesa-Rey, R., Vecino, X., Varela-Alende, J.L., Barral, M.T., Cruz, J.M., Moldes, A.B.
- Waste management 2011 v.31 no.11 pp. 2327-2335
- antioxidants, biosurfactants, business enterprises, correctional institutions, ethanol, fermentation, grape pomace, income, lactic acid, phenolic compounds, recycling, seeds, shoots, tartaric acid, vinasse, vines, winemaking, xylitol
- Wine production generates huge amounts of waste. Before the 1990s, the most economical option for waste removal was the payment of a disposal fee usually being of around 3000 Euros. However, in recent years the disposal fee and fines for unauthorized discharges have increased considerably, often reaching 30,000–40,000 Euros, and a prison sentence is sometimes also imposed. Some environmental friendly technologies have been proposed for the valorization of winery waste products. Fermentation of grape marc, trimming vine shoot or vinification lees has been reported to produce lactic acid, biosurfactants, xylitol, ethanol and other compounds. Furthermore, grape marc and seeds are rich in phenolic compounds, which have antioxidants properties, and vinasse contains tartaric acid that can be extracted and commercialized. Companies must therefore invest in new technologies to decrease the impact of agro-industrial residues on the environment and to establish new processes that will provide additional sources of income.