Valorization of winery waste vs. the costs of not recycling

• Published in: Waste management (Elmsford) 2011-11, Vol.31 (11), p.2327-2335
• Main Authors: Devesa-Rey, R., Vecino, X., Varela-Alende, J.L., Barral, M.T., Cruz, J.M., Moldes, A.B.
• Format: Article
• Language: English
• Subjects: 09 BIOMASS FUELS; ALCOHOLS; ANTIOXIDANTS; Applied sciences; AROMATICS; BEVERAGES; BIOCONVERSION; BY-PRODUCTS; CARBOXYLIC ACIDS; COST; ECONOMICS; ENVIRONMENT; ETHANOL; Ethyl alcohol; Exact sciences and technology; FERMENTATION; Fines; FOOD; FRUITS; GRAPES; HYDROXY ACIDS; HYDROXY COMPOUNDS; Industrial Waste - economics; Industrial Waste - prevention & control; LACTIC ACID; MANAGEMENT; MANAGEMENT OF RADIOACTIVE WASTES, AND NON-RADIOACTIVE WASTES FROM NUCLEAR FACILITIES; ORGANIC ACIDS; ORGANIC COMPOUNDS; Other wastes and particular components of wastes; PHENOLS; POLLUTION; RECYCLING; Recycling - economics; Recycling - methods; RESIDUES; Spain; TARTARIC ACID; Valorization; Vinification; Vitaceae; WASTE DISPOSAL; WASTE MANAGEMENT; Waste Management - economics; Waste Management - methods; WASTES; Wine; Wineries; Wines
• ISSN: 0956-053X; 1879-2456
• DOI: 10.1016/j.wasman.2011.06.001

[Display omitted] ► Lactic acid, biosurfactants, xylitol or ethanol may be obtained from wine residues. ► By-products valorization turns wine wastes into products with industrial applications. ► The costs of waste disposal enhances the search of economically viable solutions for valorizing residues. 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.