Characteristics of Compost Obtained from Winemaking Byproducts

Abstract

A model procedure for the sustainable management of plant biomass related to wine production, namely vine branches from agricultural practices in the vineyard and marcs remaining after grapes crushing, was devised. An artificial humification process was set up that could respond to the needs of environmental sustainability and could be a safe way to be reintroduce in the vineyard part of the organic matter previously exported, thus contributing to recover or maintain vineyard soil fertility. Two different strategies for composting were tested, namely a static pile, made by branches and marcs, and a pile that was fed twice a year alternatively with vine branches and grape marcs. The experimentation lasted 710 days, during which environmental parameters, i.e. temperature and rainfalls were monitored. Growth dynamics of the principal functional groups of microorganism were followed. A characterization of the composted material was obtained by measuring several parameters among which, pH, carbon, nitrogen, sulfur and heavy metals content. The characteristics of the produced compost fulfill the requirements prescribed by the Italian legislation regarding the use of compost as soil amendment. Germination tests demonstrated the absence of phytotoxicity and conversely evidenced a stimulating activity towards root development

Enriched cereal bars with wine fermentation biomass

“…2,6 Due to emerging concerns about waste generation in the food industry, several studies have been conducted to minimize waste generation, adding value and finding ways to reuse them, for example, as sources for other applications. 2,[7][8][9] García-Lomilo et al 4 summarized the potential applications of organic solid waste from wineries in the food industry. Most research focused on the grape pomace, due to its high content of nutrients and bioactive compounds.…”

“…The volume of waste generated represents between 20% and 30% of total wine production 2,6 . Due to emerging concerns about waste generation in the food industry, several studies have been conducted to minimize waste generation, adding value and finding ways to reuse them, for example, as sources for other applications 2,7–9 . García‐Lomilo et al 4 .…”

Wet Air Oxidation Route for the Synthesis of Organomineral Fertilizers from Synergistic Wastes (Pomace and Kimberlite)

“…GP has a specific composition rich on phenolic compounds that lead to a pH value far below neutral (pH 3.57 ± 0.1), causing low biodegradability character. WAO showed minimization of the time required to obtain stabilized compost from GP when compared to conventional biological treatments, such as composting methods that demand long-term (1–3 years) and anaerobic digestion (months). , Therefore, among several advantages of WAO for successful treatment of toxic organic wastes, the process is not disturbed by other inhibiting compounds and produces valuable liquid and solid fractions that can be rapidly repurposed for soil amendment without generating other types of pollutants. Moreover, partial oxidation of lignin has been utilized as a renewable compound for the production of diversified industrial products, for example, vanillin. − …”

Microbial Resources as a Tool for Enhancing Sustainability in Winemaking

“…Indeed, by-products such as pruning residues and grape marcs can be exploited for the production of compost. In particular, grape marc [141,142] and branches have been composted, separately or together [143], showing beneficial results. Quite recently, wine by-products utilization by co-composting with olive mill wastewater was also proposed with promising results [144].…”

“…Quite recently, wine by-products utilization by co-composting with olive mill wastewater was also proposed with promising results [144]. This represents an affordable and useful tool for both grape growers and winemakers, as the reutilization of residues produced by winemaking-related activities can lead to obtain a compost that can be reintroduced in the vineyard from where the plant biomass came from [143,145]. Additionally, it is worth to note that suppression of soil-borne diseases of horticultural crops by compost has been proved and attributed to the activities of antagonistic microorganisms, as a great diversity of biological control agents naturally colonize compost [140].…”